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Holiday

MENU GUIDE


Our Venue

The Bellevue Club is an internationally recognized, award-winning boutique property that provides a private retreat with exceptional service for our guests. Surrounded by lush green gardens and luxurious accommodations, the Bellevue Club serves as a quiet haven. We offer a variety of private meeting and event spaces to host nearly any type of function. Whether you’re planning a company meeting or retreat, birthday or holiday party, one of our private event spaces is sure to accommodate your needs. Our small conference rooms accommodate 2-20 guests, and our Olympic Ballroom accommodates 20-200+. Our spaces are inviting, versatile and beautifully appointed.

FEE STRUCTURE A food and beverage minimum will be determined for your event based on the date, event times and amount of space required. We do not charge room rental fees for our ballroom. All food and beverage charges are subject to a 20% service charge. Wonderful accoutrements are included when you host your event at the Bellevue Club: • Room set-up and clean-up • Professional service staff • Large dance floor • Tables and chairs • Floor length white damask table linens and napkins • Fine China, stemmed glassware and sterling silver flatware • Bud vases with fresh seasonal flowers • Votive candles and table mirrors • Complimentary cake cutting and service • Complimentary and convenient guest parking

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RESERVATION & CANCELLATION POLICY

most recent estimate on file will constitute as the guarantee. The client is also responsible for providing place cards, which clearly indicate the entrée selection of each guest.

To reserve a date and time for your event, we require a signed contract, credit card on file and nonrefundable $1,000 deposit. All reservations include set-up time. The specified reservation end time is when the event must conclude to allow for clean-up to begin. If the event runs over the scheduled end time, labor charges will apply at a rate of $35 per hour per service staff member.

Food may not be brought onto or taken off of the property preceding or following an event due to health code regulations and standards.

Should you need to cancel your event the following guidelines apply: • Date of signing more than 180 Days: 25% of estimated food and beverage minimum due • 120-180 Days: 50% of estimated food and beverage minimum due • 90-120 Days: 75% of estimated food and beverage minimum due • Less than 90 Days: 100% of estimated food and beverage minimum due

MENU SELECTION & GUARANTEES Whether you prefer a sit-down dinner, elaborate buffet, family-style dining experience, fancy food stations or an hors d’oeuvres reception, the team of Bellevue Club event planners will work with you and the Executive Chef to create a perfect menu to match your desires. The Holiday Menu Guide includes our seasonal catering menus for your review and selection. All menus must be finalized and submitted at least one month before your event date. Menu prices and availability are subject to change, but may be confirmed four months prior to your event date with a finalized contract. When selecting a menu for a plated lunch or dinner, you may choose one salad and/or starter and your choice of up to two entrées (three choices if a vegetarian option is required). When selecting more than one entrée, the higher-priced entrée will be charged. The exact number of each entrée must be guaranteed by noon, three business days prior to your event. This number will be considered the guarantee and is not subject to reduction after this time. If no written or verbal guarantee is received by this deadline, the

BEVERAGE SERVICE The Bellevue Club is authorized to sell liquor, wine, beer and non-alcoholic beverages. We do not allow any wines to be brought into the facility, even with a corkage fee. The Bellevue Club reserves the right to confiscate any outside alcoholic beverages not purchased from the Club and also close down the bar, if necessary. The Bellevue Club acts in accordance with state law regarding alcohol and liquor service. No persons under the age of 21 are permitted to acquire, possess or consume alcoholic beverages, nor appear to be intoxicated. Identification is required to purchase or to be served alcoholic beverages. Without proper identification, service will be refused. Alcoholic beverage service is permitted for four-and-a-half hours of service, with last call being made after four hours. Final beverage charges are based on actual consumption. Please see the attached Wine & Beverage Selections List for details and pricing.

OPTIONAL SERVICES & FEES The following fees will be charged only if they apply to your event. • Chef Attendant Should you choose to have a chef-attended carving station at your buffet, a $50 per hour charge will apply. • Audio-visual Equipment A wide variety of audio-visual equipment is available for rental. Please inquire for rates. • Additional Services Your Catering Manager can assist with making arrangements for a variety of special touches, such as specialty linens, flower arrangements, furniture rentals, ice carvings, espresso service, coat check, etc. Additional charges will apply.


DÉCOR AND SIGNAGE We do not allow any objects to be affixed to our walls or ceilings with tape, nails, etc. Artwork may not be taken off of the walls. Glitter, confetti and smoke machines are not permitted. Due to fire code restrictions, all open flames must be encased in votive or hurricane candleholders. Signage provided by guests must be of professional quality and have manager approval prior to placement. Signage must also be kept within immediate proximity of the reserved event space, and is not permitted to be placed throughout the Club. Small items, such as place cards and favors, may be dropped off at an agreed upon time. Our staff will be happy to assist with placement of these items provided they are “table ready.”

LOST AND FOUND The Bellevue Club will not assume responsibility for the damages to or loss of any merchandise or articles left or sent to the Club prior to, during or following your function. This includes items left behind from hired vendors. All parties are responsible for removing their property and equipment at the conclusion of the event.

PACKAGES AND DELIVERIES All packages must include the client name and event date on the outside of the package. Depending on the size of the delivery, a labor and/or handling fee may apply. Please advise your catering manager as to the type and time of all deliveries scheduled for your event.

PARKING Our self-parking lot is available for event parking on a firstcome, first-serve basis. Carpooling is encouraged. Parking is complimentary for daytime events and evening events with 150 or fewer guests, additional parking is available at the Hilton for $3 per car.

GUEST ROOMS Hotel Bellevue operates separately from the Catering Department. If you’d like to make arrangements for a block of guest rooms, please contact the Hotel directly at 425.454.4424.

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MENU

Options

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Holiday Reception Items All appetizers are priced per dozen.

HOT HORS D’OEUVRES

COLD HORS D’OEUVRES

BAKED CAMEMBERT IN PHYLLO Orange marmalade

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ARTICHOKE & CURED OLIVE BRUSCHETTA Grilled sourdough, cold-pressed olive oil

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CREAMY SPINACH & ARTICHOKE CUPS  Toasted puff pastry, Grana Parmesan

48

CURED NORTHWEST SALMON Herb mascarpone mousse, pate a choux

56

MINIATRURE DUNGENESS CRAB CAKE  Tarragon aioli

60

GRILLED HALLOUMI CHEESE Edamame hummus, fried flatbread

48

MAUI CHICKEN SKEWERS Pineapple hoisin dipping sauce

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SNOW CRAB CLAWS  Mary rose cocktail sauce

60

CRISPY HERB POLENTA WITH DUCK CONFIT  Oregon blue cheese mousse

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FOREST MUSHROOM TAPENADE Tarragon-scented chevre cheese, grilled bread

48

PANCETTA WRAPPED PRAWNS Stone ground mustard vinaigrette

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POACHED JUMBO PRAWNS Spicy cocktail sauce

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SPANIKOPITA Greek yogurt dipping sauce

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PEPPER SEARED AHI TUNA  Mango salsa

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MINI REUBEN SANDWICHES 54 Marbled rye bread, corned beef, fresh sauerkraut

PROSCIUTTO & PARMESAN PALMIERS Crisp puff pastry, fleur de sel

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BACON-WRAPPED DATES Filled with boursin cheese

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ZINFANDEL POACHED PEAR Smoked Oregon blue cheese, walnut crumble

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MINIATURE KOBE BEEF BURGER Beecher’s white cheddar, gherkin, Dijon aioli

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HERB-MARINATED LAMB LOIN Gingered apricot preserves, grilled bread

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GRILLED PEPPERED BEEF SATAY Dijon BBQ dipping sauce

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GRILLED SCALLOP CRUDO  60 Chilled roasted fennel puree, pomegranate seeds

COCONUT FRIED SHRIMP Sweet Thai dipping sauce

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TRADITIONAL STEAK TARTARE Sourdough toasts, roasted garlic aioli

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RECEPTION DISPLAYS Minimum of 25 Servings

BAKED BRIE WITH JAM Wrapped in puff pastry, layered with fruit, served with gourmet crackers

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SPECIALTY CHEESE BOARD Imported and domestic cheeses, crackers and baguettes

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SEASONAL FRESH FRUIT

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FARMERS MARKET VEGETABLE CRUDITÉ Buttermilk ranch & Oregon blue cheese dipping sauces

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WARM SPINACH & ARTICHOKE DIP Grilled breads, artisan crackers & flatbreads

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NORTHWEST SMOKED SALMON DISPLAY 14 Alder-smoked king salmon & cured lox style salmon served with miniature bagels and traditional garnishes MEDITERRANEAN FLAVORS 10 Pesto white bean dip, sweet potato hummus, olive oil-infused feta dip, marinated olives served with grilled pita, fried flatbreads & gourmet crackers GRAND ICED SEAFOOD DISPLAY 24 A bountiful display of poached jumbo prawns, grilled sea scallops, oysters on the half shell, snow crab cocktail claws served with lemon, cocktail sauce & traditional mignonette

SWEET TABLES CHEF’S HOLIDAY DESSERT TABLE 18/GUEST Assortment of holiday treats including whole cheesecakes, warm apple crisp, miniature desserts and other holiday favorites ASSORTED HOLIDAY MINIATURE DESSERTS44/DOZEN FRESHLY BAKED HOLIDAY COOKIES44/DOZEN

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Specialty Food Stations Minimum of 25 guests Chef attendant, $50 per hour applies for each station, unless otherwise noted

MASHED POTATO MARTINI STATION Served in martini glass Chef attendant, $50 per hour $12/person

CREME FRAICHE MASHED POTATOES Braised garlic shortribs in demiglace, sauteed forest mushrooms Top with Your Choice of: Sour cream, hickory smoked bacon, Tillamook cheddar, Parmigiano Reggiano, Oregon blue cheese, sliced scallions, creamy horseradish

PASTA STATION

Served with garlic-Parmesan breadsticks $20/person Select Two Pastas: THREE CHEESE TORTELLINI Fire-roasted tomato sauce with artichoke hearts, peppers, capers, Grana Parmesan CAVATAPPI PASTA Light balsamic cream sauce with grilled chicken sausage, caramelized sweet onion, mixed herbs SALMON PENNE PUTTANESCA White anchovy, roasted pepper, brined olive, garlic-tomato sauce CHEESE RAVIOLI IN PESTO CREAM Roasted chestnuts and pickled red onion TRADITIONAL CAPELLINI BOLOGNESE Beef bolognese sauce, shaved Grana Parmesan

PHOTO COURTESY OF JENNY GG PHOTOGRAPHY

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BUTTERNUT SQUASH RAVIOLI Foraged Northwest mushrooms, sage, lemon brown butter


CARVING STATION Chef attendant, $50 per hour $15/person

ROSEMARY-ROASTED PORK LOIN Washington apple & currant chutney WHOLE-ROASTED TURKEY Orange cranberry sauce HONEY-GLAZED SPIRAL HAM Assortment of mustards $18/person GARLIC-MARINATED SIRLOIN OF BEEF Imported mustards & creamy horseradish HERB CRUSTED PRIME RIB OF BEEF Au jus, horseradish cream PESTO-RUBBED LEG OF LAMB Local fig demi-glace $20/person TRADITIONAL BEEF WELLINGTON Filet mignon with mushroom duxelles, sliced prosciutto, wrapped in puff pastry, cabernet demi-glace

SALAD STATION

A little lighter fare for your reception Chef attendant, $50 per hour or served in individual glasses $9/selection TRADITIONAL CAESAR SALAD Romaine hearts, lemon Caesar dressing, shaved Grana Parmesan, garlic sourdough croutons WINTER GREEN SALAD Shaved fennel, candied walnuts, pomegranate seeds, red wine dressing BABY SPINACH & FRISEE SALAD Fresh pears, smoked Oregon blue cheese, crispy prosciutto, champagne dressing CHICORY & FIELD GREENS SALAD Marinated feta, mandarin oranges, shaved red onion, citrus dressing ROASTED GOLDEN BEET SALAD Arugula, goat cheese, toasted pistachios, pink peppercorn vinaigrette

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Holiday Buffet Items Buffet includes artisan breads and butter, freshly brewed coffee and assorted hot teas.

STARTERS

ENTREES

WINTER GREENS SALAD Shaved fennel, candied walnuts, pomegranate seeds, red wine dressing

GRILLED CHICKEN BREAST Caramelized pearl onions & leeks, natural jus

Please select two

BABY SPINACH & FRISÉE SALAD Fresh local pears, manchego, crispy prosciutto, champagne vinaigrette

Please select two

ROASTED CENTER CUT SIRLOIN Cabernet demi-glace, crispy shallots ROASTED PORK LOIN Braised red cabbage, juniper pork jus

WHOLE ROMAINE HEARTS Warm pancetta scallion dressing, smoked Oregon blue cheese, sun-dried tomatoes

ORGANIC KING SALMON Blood orange beurre blanc, citrus & fennel salad

ROASTED SQUASH BISQUE Spiced with ginger & nutmeg, pumpernickel croutons

CARAMELIZED HOLIDAY SQUASH Topped with winter mushroom ragout, Pinot Noir syrup, candied pecans

ROASTED GOLDEN BEET SALAD Arugula, goat cheese, toasted pistachios, pink peppercorn vinaigrette

BUTTERNUT SQUASH AND GOAT CHEESE RAVIOLI Toasted Oregon hazelnuts, shaved Grana Parmesan, tarragon

SIDE DISHES

Please select two for lunch or three for dinner Oven Roasted Winter Vegetables Steamed Mixed Vegetables with Olive Oil Horseradish Mashed Potatoes Herb Roasted Baby Red Potatoes Five Rice Pilaf Spiced Whipped Sweet Potatoes Hericot Vert with Brown Butter & Toasted Almonds Cauliflower Gratin with Caraway & Toasted Breadcrumbs

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HOLIDAY DESSERT DISPLAY Chef’s selection of holiday favorites, assorted small bites and other treats


ADD CARVING STATION Chef attendant, $50 per hour Additional price per guest

SPIRAL HAM Cherry bourbon glaze $5/guest

WHOLE ROAST TURKEY Orange cranberry sauce & traditional giblet gravy

HERB-ROASTED PRIME RIB Creamy horseradish, au jus

$5/guest

LUNCH BUFFET DINNER BUFFET

$5/guest

$54 per person $68 per person

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Holiday Plated Entrées Entrée costs include choice of first course, Artisan rolls and butter, freshly brewed coffee and assorted hot teas

FIRST COURSE Please select one

TRADITIONAL WHOLE LEAF CAESAR SALAD Romaine hearts, lemon Caesar dressing, white anchovy, Grana Parmesan, garlic sourdough croutons WINTER GREENS SALAD Shaved fennel, candied walnuts, pomegranate seeds, red wine dressing ROASTED SQUASH BISQUE Spiced with Ginger & nutmeg, pumpernickel croutons BABY SPINACH & FRISÉE SALAD Fresh local pears, Manchego, crispy prosciutto, champagne vinaigrette OREGON BLUE CHEESE BRULÉE Petite frisee salad, balsamic reduction, candied almond crumble ROASTED BEETS & BURRATTA Pistachio butter, arugula, saba dressing FORAGED MUSHROOM BISQUE Sherry crème fraiche, chives

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LUNCH ENTREES PETIT TENDERLOIN OF BEEF 50 Roasted baby potatoes, hericot vert, local foraged mushrooms, cabernet demi-glace CENTER CUT SIRLOIN Caramelized cipollini onions, garlic mashed potatoes, chef’s seasonal vegetables, cabernet demi-glace

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LEMON & HERB ROASTED CHICKEN BREAST  44 Yukon Gold potatoes, chef’s seasonal vegetables, chicken jus lie ROASTED ORGANIC KING SALMON 46 Whipped parsnips, bacon lardon, shredded brussels sprout & leek ragout DUNGENESS CRAB CAKES Toasted pearl cous cous with wilted greens, rainbow carrots, hazelnut buerre blanc

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Please select one starch • Mashed potatoes • Ginger and brown butter-whipped sweet potatoes • Wild rice pilaf • Rosemary fingerling potatoes • Potato gratin • Parmesan & herb polenta • Risotto cakes


DINNER ENTREES TENDERLOIN OF BEEF Horseradish mashed potatoes, roasted winter vegetables, washington cabernet demi-glace

DUET ENTREES 62

CHAR GRILLED CENTER CUT SIRLOIN 58 Caramelized cipollini onions, garlic mashed potatoes, chef’s seasonal vegetables, cabernet demi-glace BONE-IN CARLTON FARMS PORK CHOP 58 Yukon Gold potatoes, chef’s seasonal vegetables, pork jus, gingered apricot chutney LAMB RIB CHO Fennel pollen-dusted, roasted yams & sweet potato, pistachio, huckleberry demi-glace

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ROASTED KING SALMON Whipped parsnips, bacon lardon, shredded Brussels sprout & leek ragout

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All duets accompanied with roasted baby potatoes & chef’s selection of vegetables PETIT BEEF TENDERLOIN & BLACK TIGER PRAWNS 65 Pinot Noir demi-glace, fine herb beurre blanc PETIT BEEF TENDERLOIN & GRILLED KING SALMON Lemon and roasted garlic buerre blanc

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ROASTED ORGANIC KING SALMON & BLACK TIGER PRAWNS Lemon-garlic butter Sauce, basil emulsion

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VEGETARIAN ENTREES

SEARED PACIFIC SEA BASS 62 Marinated with mixed herbs, peruvian potatoes, hericot vert, lobster nage

$48/person GOAT CHEESE GNOCCHI Roasted butternut, melted leeks, Brussels leaves, toasted pumpkin seeds

STUFFED CHICKEN BREAST Chestnut, medjool date & boursin filling, Yukon Gold potatoes, chef’s seasonal vegetables, chicken jus lie

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GRILLED VEGETABLE WELLINGTON Portobello mushroom, grilled peppers & zucchini wrapped in puff pastry, saffron cream, peppercress

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BUTTERNUT SQUASH AND GOAT CHEESE RAVIOLI Toasted hazelnuts, fried sage, pecorino cheese

VEGAN VEGETABLE TERRINE Roasted bell pepper coulis, pomegranate molasses, mixed quinoa

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COCONUT-GINGER RICE CAKE Soy-glazed king oyster mushrooms, baby turnips, butternut squash, shaved vegetable slaw (GF, DF)

Please select one starch • Mashed potatoes • Ginger and brown butter-whipped sweet potatoes • Wild rice pilaf • Rosemary fingerling potatoes • Potato gratin • Parmesan & herb polenta • Risotto cakes

PARMESAN AND HERB POLENTA Grilled vegetable tower, tomato-basil sauce (GF)

QUINOA & SWEET POTATO CAKE Cumin coulis, shaved carrot and green papaya salad with diakon sprouts (GF, DF)

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Holiday Buffet Items Holiday Desserts $8.50 each, unless otherwise noted BUCHE DE NOEL Chocolate cake layered with mint chocolate mousse, butter cream, festively garnished CHOCOLATE HAZELNUT CHARLOTTE Dark chocolate cake, hazelnut mousse and praline crunch topped with chocolate RASPBERRY WHITE CHOCOLATE CHEESECAKE Raspberries, creamy white chocolate, chocolate crust QUADRUPLE CHOCOLATE CHEESECAKE Dark chocolate, milk chocolate, white and extra-dark chocolate, chocolate crust FRESH LEMON CURD (GF) Chambord macerated berries, vanilla whipped cream PINEAPPLE CARROT CAKE Fresh pineapple, Malibu coulis, coconut whipped cream, macadamia nuts and toasted coconut VANILLA PANNA COTTA (GF) Raspberry coulis, seasonal berries

GF = gluten free

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Wine and Beverage List Bartender fee of $200 will apply for parties of 75 of less. Bartender fee of $100 will apply for parties of 75 or more.

LIQUOR SELECTIONS

WINE & BEER SELECTIONS WHITE WINE 7 Falls Chardonnay, WA Kendall Jackson Vintners Reserve Chardonnay, CA Seven Hills Riesling, WA J. Scott Cellars Viognier, OR Rebel Coast Sunday Funday, CA Mercer Sauvignon Blanc, WA Matanzas Creek Sauvignon Blanc, CA Adelsheim Pinot Gris, OR Westrey Pinot Gris, OR Chateau Ste. Michelle Chardonnay, WA

36 37 38 39 37 36 40 34 36 43

RED WINE 7 Falls Cabernet Sauvignon, WA 7 Falls Merlot, WA  Rebel Coast Reckless Love, CA Freemark Abbey Merlot, CA Kendall Jackson Summation, CA Wallace Brook Pinot Noir, OR Jovino Pinot Noir, CA Marietta Zinfandel, WA SkyFall Cabernet Sauvignon, WA Le Fervent Syrah, FR Chateau Ste. Michelle Cab. Sauvignon, WA Basel Cellars Syrah, WA

36 36 38 40 42 40 42 41 38 39 43 47

CHAMPAGNE & SPARKLING WINE Zardetto Brut Cuvee Sparkling Wine, IT NV Capitello Brut Sparkling Wine, OR Schramsberg Blanc de Blanc, CA Veuve Clicquot Brut NV, FR 

37 41 68 93

BEER SELECTIONS Imported, domestic and microbrew NON-ALCOHOLIC BEVERAGES White or red sparkling grape juice Soft drinks, mineral waters  Fruit juice Fruit punch (per gallon)

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17.95 4.50 3.50 46

STANDARD BAR SPIRITS Hosted: 9 per drink No-Host: 12 per drink (tax Included) • • • • • • •

Ketel One Vodka Beefeater Gin Johnny Walker Red Scotch Maker’s Mark Bourbon Seagram’s VO American Whiskey Bacardi Silver Rum 1800 Anejo Tequila

PREMIUM BAR SPIRITS & CORDIALS Hosted: 10 per drink No-Host: 13 per drink (tax Included) • • • • • • • • • •

Grey Goose Vodka Bombay Sapphire Gin Chivas Regal 12 Year Scotch Knob Creek Bourbon Crown Royal Canadian Whiskey Captain Morgan Private Stocked Rum Patron Silver Tequila Grand Marnier Kahlua Bailey’s Irish Cream

BAR PRICING HOST NO-HOST House wine 9  12 Premium wine 11  14 Imported beer 7  9 Domestic beer 7  9 Microbrew 7  9 Soft drinks 4.50  5.50 Mineral waters 4.50  5.50 Fruit juice 3.50  4.50

Drink tickets will be charged at $10.75/standard or $12.75/premium. Non-alcoholic beverages will be charged at ½ ticket each.

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FOR MORE INFORMATION JILL PARRAVANO Director of Catering jillp@bellevueclub.com 425.688.3380

HOWARD LABANARA Catering Sales Manager howardl@bellevueclub.com 425.688.3381

Notes

1 1 2 0 0 S E 6 T H ST R E E T, B E L L E V U E , WAS H I N GTO N 9 8 0 0 4 4 2 5 . 6 8 8 . 3 3 8 2 | www. b e l l ev u e c l u b.co m c ate r i n g @ b e l l ev u e c l u b.co m

Bellevue Club Holiday Planning Guide  

Host your holiday party at the Bellevue Club | Hotel Bellevue.

Bellevue Club Holiday Planning Guide  

Host your holiday party at the Bellevue Club | Hotel Bellevue.

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