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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.

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 piece. Displays are priced per serving.

HOT HORS D’OEUVRES

COLD HORS D’OEUVRES

CHOICE OF MEATBALLS 4.25 Bourbon-glazed beef meatballs or teriyaki turkey

PEAR, SERRANO HAM & ARUGULA WRAPS  Wildflower honey

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MUSHROOM & GRUYÈRE PHYLLO TRIANGLES Caramelized onions, Gruyère cheese, thyme

4

SWEET POTATO HUMMUS*  Pita, red pepper jelly

4

DUNGENESS CRAB CAKE* Lemon-dill aioli

5

PETIT SHRIMP & LOBSTER SALAD ROLLS*

THAI MARINATED CHICKEN SATAY Coconut red curry sauce

4.25

MONGOLIAN BBQ-MARINATED BEEF SATAY 4.25 MINI GRILLED CHEESE * 4.25 White cheddar, Brie, caramelized onion-fig jam PROSCIUTTO WRAPPED DATES* 4.50 Stuffed with Marcona almonds & Boursin cheese BUTTERNUT SQUASH TURNOVERS Sage, parmesan & puff pastry

4.50

SALMON SATAY Lemongrass and soy glaze, sesame seeds

5

CRISPY POLENTA BITES*  Pomodoraccio tomatoes, Kalamata olive tapenade, basil

4

COCONUT FRIED SHRIMP Thai dipping sauce

5

ARANCINI RISOTTO CROQUETTES Tomato-basil dipping sauce

?

5.50

CRAB SALAD IN PHYLLO*

5

ARTICHOKE AND BRIE TARTLET*

4.25

PROSCIUTTO PRAWNS Pomegranate balsamic reduction

5.50

PEPPER SEARED AHI* Pineapple salsa

5.50

HERB-CRUSTED BEEF TENDERLOIN* Horseradish aioli, mushroom confit

4.75

SEARED DUCK BREAST* Pomegranate and walnut relish, crostini

4.50

CAPRESE SKEWERS

4

GOUGERES* Crispy prosciutto, pickled onion, arugula

4

CRANBERRY, BRIE & PROSCIUTTO CROSTINI*

4

SMOKED SALMON MOUSSE* Dill, cream cheese, cucumber SHRIMP TOSTADA BITES*  Crushed avocado, pico de gallo

4.50 5

* Items suitable for tray passing

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RECEPTION DISPLAYS Minimum of 25 Servings

BAKED BRIE Croccantini and french baguettes

110/round

SPECIALTY CHEESE PLATTER Imported and domestic cheeses, crackers and baguettes

10.50

SEASONAL FRESH FRUIT DISPLAY

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SEASONAL FRESH VEGETABLE DISPLAY

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ARTICHOKE AND BRIE DIP Grilled breads SMOKED SALMON DISPLAY Hot and cold smoked salmon with traditional garnishes, baguettes and bagel chips MEDITERRANEAN PLATTER Marinated and roasted vegetables, olives, fresh mozzarella, Italian cured meats, hummus and pita chips

7.50 14

10.50

NORTHWEST SEAFOOD DISPLAY 24.50 Roasted sea scallops marinated with lemon pesto, poached prawns, raw oysters, smoked salmon, marinated clams and mussels, crab salad en phyllo TAPAS DISPLAY 7.50 Artichoke and spinach dip, sweet potato hummus, tapenade, sun-dried tomato and mushroom relish, grilled breads, olives, caper and tomato relish HOLIDAY DESSERT DISPLAY 46/dozen Assorted holiday treats, assorted tarts and cakes, mini desserts, holiday cookies and chocolates

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

TACO STATION

MASHTINI STATION

Meat offerings: Chipotle chicken, marinated flank steak, pork carnitas

GARLIC MASHED POTATOES Sour cream, bacon, cheddar, swiss, smoked cheddar, scallions, shepherd’s pie and horseradish

Salsa offerings: Pico de Gallo, roasted tomato-chipotle, salsa verde

Sauce Offerings: Shrimp curry, mushroom demi-glace, shepherd’s pie, turkey gravy

Choose two meats $17 per person

Accompaniments: Corn and flour tortillas, shredded cheese, sour cream, shredded cabbage cole slaw, shredded lettuce, chopped onions, cilantro, guacamole ($2 extra per person)

Served in martini glass $12 per person

PASTA STATION

Chef attendant, $50 per hour Choose two pastas and an accompanying sauce for each $18 per person Pasta Offerings: Penne, cavatappi, tortelloni, ravioli Sauce Offerings: Spicy Italian sausage tomato sauce, pesto cream sauce, classic tomato & basil marinara, roasted vegetable ragout, lemon cream *You may enhance your pasta station by adding the mix-in accompaniments for an additional $3 per guest. Mix-In Accompaniments: Wild mushrooms, caramelized onions, Italian sausage, grilled chicken, grilled vegetables, crispy pancetta, kalamata olives, bay shrimp PHOTO COURTESY OF JENNY GG PHOTOGRAPHY

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CARVING STATION

SALAD STATION

$13.50 per person

$8.75 per person

MUSTARD AND SAGE PORK LOIN Sour cherry-bourbon sauce

TRADITIONAL CAESAR SALAD Romaine hearts, fresh Caesar dressing, shaved parmesan, garlic croutons

Chef attendant, $50 per hour

ROASTED TURKEY Spiced apricot, honey & tarragon chutney HONEY-GLAZED PIT HAM Assortment of mustards $17 per person HERB-CRUSTED NEW YORK STRIP LOIN Au jus, horseradish cream GARLIC-RUBBED PRIME RIB Au jus, horseradish cream ROSEMARY-CRUSTED LEG OF LAMB Fig, rosemary demi-glace

Please choose two selections:

WINTER GREEN SALAD Spiced apples, dried cranberries, shaved fennel, carrots, radishes, candied walnuts, red wine dressing BABY SPINACH SALAD Pears, smoked blue cheese, frisee, radicchio, Nueske’s bacon, champagne vinaigrette MIXED GREENS Mandarins, hazelnuts, goat cheese, radishes, Belgian endive, citrus vinaigrette GOLDEN BEET SALAD Arugula, goat cheese, toasted pistachios, pomegranate vinaigrette

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Holiday Buffet Items Minimum of 35 Guests Buffet includes rustic bread and butter, freshly brewed coffee and assorted hot teas.

SALADS

MAIN DISHES

WINTER GREEN SALAD Spiced apples, dried cranberries, shaved fennel, carrots, radishes, candied walnuts, red wine dressing

GRILLED CHICKEN BREAST Caramelized onions, spiced apple cider jus

Choice of two salads:

BABY SPINACH SALAD Pears, smoked blue cheese, frisee, radicchio, Nueske’s bacon, champagne vinaigrette THE WEDGE Crisp romaine wedge, cherry tomatoes, smoked bacon, creamy blue cheese dressing ROASTED SQUASH SALAD Hazelnuts, currants, radicchio, frisee, creamy apple cider vinaigrette GOLDEN BEET SALAD Arugula, goat cheese, toasted pistachios, pomegranate vinaigrette

SIDE DISHES

Choice of one starch and one vegetable: Roasted Winter Vegetables Chef’s Choice Vegetables

Choice of two entrées for lunch, three entrées for dinner:

PETITE FILET MIGNON Cabernet demi-glace FENNEL AND PEPPER-CRUSTED PORK LOIN Fig and caramelized onion jam ROASTED KING SALMON Raspberry-chipotle sauce or Dijon mustard-dill sauce SMASHED RED POTATO AND SCALLION CAKE Sweet onion, fennel, carrot slaw, lemon-dill butter sauce RISOTTO CROQUETTES Crispy risotto with fontina cheese, sautéed pea vines, caramelized fennel, sweet onions, and pesto cream sauce BUTTERNUT SQUASH AND GOAT CHEESE RAVIOLI Toasted hazelnuts, fried sage, Pecorino cheese ALBACORE TUNA FILET Artichoke, caper and sun-dried tomato relish

Mashed Potatoes Ginger and Brown Butter-whipped Sweet Potatoes Cumin-Spiced Spaghetti Squash Parmesan and Herb Polenta Rainbow Chard Gratin

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DESSERT STATION Assorted Holiday Treats


ADD CARVING STATION Chef attendant, $50 per hour

MUSTARD AND SAGE PORK LOIN Sour cherry-bourbon sauce

HERB-CRUSTED NEW YORK STRIP LOIN Au jus, horseradish cream

ROASTED TURKEY Spiced apricot, honey & tarragon chutney

GARLIC-RUBBED PRIME RIB Au jus, horseradish cream

HONEY-GLAZED PIT HAM Assortment of mustards

ROSEMARY-CRUSTED LEG OF LAMB Fig, rosemary demi-glace

$9.50 per person

$12 per person

LUNCH BUFFET DINNER BUFFET

$50 per person $68 per person

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Holiday Buffet Items Holiday Entrées HOLIDAY FIRST COURSES Please select one:

TRADITIONAL CAESAR SALAD Romaine hearts, fresh Caesar dressing, shaved parmesan, garlic croutons WINTER GREEN SALAD Spiced apples, dried cranberries, shaved fennel, carrots, radishes, candied walnuts, red wine dressing ROASTED SQUASH SALAD Hazelnuts, currants, radicchio, frisee, creamy apple cider vinaigrette BABY SPINACH SALAD Pears, smoked blue cheese, frisee, radicchio, Nueske’s bacon, champagne vinaigrette MIXED GREENS Mandarins, hazelnuts, goat cheese, radishes, Belgian endive, citrus vinaigrette GOLDEN BEET SALAD Arugula, goat cheese, toasted pistachios, pomegranate vinaigrette CAULIFLOWER AND BEECHER’S WHITE CHEDDAR SOUP Green onions and white truffle oil SWEET POTATO BISQUE Crispy prosciutto, sage

HOLIDAY LUNCH ENTREES Entrée cost includes: first course, seasonal vegetable, one starch, rolls and butter, freshly brewed coffee and assorted hot teas PETIT BEEF TENDERLOIN FILET Rosemary fig demi-glace or black currant demi-glace or peppercorn demi-glace

45

SLICED BEEF SHOULDER TENDER Gorgonzola demi-glace, roasted Cipollini onions

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ROASTED CHICKEN BREAST Caramelized onion and spiced apple cider jus, or lemon-thyme pan juices

40

FENNEL AND PEPPER- CRUSTED PORK TENDERLOIN Fig and caramelized onion jam

42

HERB-CRUSTED KING SALMON Raspberry-chipotle sauce or Dijon mustard-dill sauce

46

SEARED SEA SCALLOPS Lemon-roasted garlic crème

44

CRAB CAKES Hazelnut buerre blanc, shaved fennel and citrus salad

46

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

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HOLIDAY DINNER ENTREES

HOLIDAY DUET ENTREES

Entrée cost includes: first course, seasonal vegetable, one starch, rolls and butter, freshly brewed coffee and assorted hot teas

Entrée cost includes: first course, seasonal vegetable, one starch, rolls and butter, freshly brewed coffee and assorted hot teas

BEEF TENDERLOIN FILET Rosemary fig demi-glace or black current demi-glace or peppercorn demi-glace

64

NEW YORK STEAK Gorgonzola cheese, roasted baby onions, rosemary demi-glace

62

DOUBLE CUT PORK CHOP Rosemary fig demi-glace

60

LAMB CHOPS Rosemary and dijon crusted or pomegranate balsamic reduction

62

SEARED SEA SCALLOPS Saffron buerre blanc

62

HERB CRUSTED SALMON Orange-cardamom sauce or fennel and Pernod crème

62

ROASTED CHICKEN BREAST 52 Spiced apple cider jus, or lemon thyme pan juices 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

PETIT BEEF TENDERLOIN & BLACK TIGER PRAWNS Peppercorn demi-glace Lemongrass and soy glaze

62

PETIT BEEF TENDERLOIN & GRILLED KING SALMON Rosemary-fig demi-glace Lemon and roast-garlic buerre blanc

64

PETIT BEEF TENDERLOIN & SEA SCALLOPS Black currant demi-glace Lemon-roasted garlic crème

64

HERB CRUSTED SALMON & BLACK TIGER PRAWNS Lemon and roast-garlic buerre blanc or Orange-cardamom sauce

64

SEARED KING SALMON & SEA SCALLOP Fennel and Pernod crème

62

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

HOLIDAY VEGETARIAN ENTREES Entrée cost includes: first course, rolls and butter, freshly brewed coffee and assorted hot teas

GOAT CHEESE GNOCCHI Roasted butternut, melted leeks, brussel leaves, toasted pumpkin seeds

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

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)

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

$48 per person


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.

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