|
January, February, March,
April & November |
|
2008 |
2009 |
Monday-Thursday - rates vary
depending on group size |
|
$32.50 |
$32.50 |
Sundays |
100
guest minimum |
|
$36.50 |
$36.50 |
Fridays, Saturday (11-4) |
100
guest minimum |
|
$44.50 |
$44.50 |
Saturday Evenings |
125
guest minimum |
| |
|
May, June, July, August,
September & October |
|
2008 |
2009 |
Monday-Thursday - rates vary
depending on group size |
|
$36.50 |
$36.50 |
Sundays |
100
guest minimum |
|
$42.50 |
$42.50 |
Fridays, Saturday (11-4) |
125
guest minimum |
|
$49.50 |
$49.50 |
Saturday Evenings |
150
guest minimum |
-
December rates are customized
-
Additional
room rental fee may apply for Groups under
100
-
Prices
subject to change
-
The above
rates include:
the facility for a four hour event, one hour
for set up
the reception
style buffet ( heavy appetizer/lite supper)
full
coffee service, cake cutting, set up and
cleaning
-
A Bartenders
fee of $25.00 per bartender per hour, the
usual 18% Service fee and WSST (9.4%) will
be added to your final bill
|
|
|
|
The items below are included in your seasonal rates
 |
|
|
Two Passed
Hors D’oeuvres (each additional item $2.00pp) |
|

|
Bruschetta topped with
Tomato, Basil and fresh Mozzarella
--or-- Brie and Caramelized Onions |
 |
Camembert Pillows |
 |
Seared Chicken
Skewers with black bean dragon sauce |
 |
Sirloin Canape with tomato chutney or savory blue
cheese |
 |
Pancetta wrapped Prawns |
 |
Hot Crab Dip in Philo
Tartlets |
 |
Shrimp Won Ton
Bundles with hoisin plum sauce
|
 |
Seared Scallop
Shots with black bean peanut relish
|
 |
Crimini Mushroom and Prosciutto Crostinis |
 |
Polenta with herb Chevre |
 |
Seared Tuna on Endive |
 |
Smoked Duck with apricot relish on wild rice scallion cake |
 |
Lobster & Leek Quiche |
|
back to
TOP || HOME |
|
These Items are served on the Buffet: |
 |
Marinated, Grilled
and Fresh Vegetable Crudite |
 |
Gourmet Cheese Platter
with Stuffed Baked Brie |
 |
Fresh Seasonal Fruit Display |
 |
Crackers and Fresh
Baked Rolls |
| Please
Choose Two Items
(each additional item @ $3.00 per person) |
 |
Lake Union
Cafe Caesar Salad with parmesan strips |
 |
Mixed
Greens Salad with grilled pears, spiced nuts and Cambanzola cheese |
 |
Roasted Garlic Mashed
Potato Rolls |
 |
Baby Spinach and Rocket Salad with pear tomatoes,
feta, and roasted shallot vinaigrette |
 |
Three Cheese Tortellini
Salad |
 |
Garlic and Herb Roasted
Purple and Yukon Gold Potatoes |
 |
Mediterranean Orzo salad |
 |
Butternut Squash Ravioli with julienne vegetables |
 |
Baby Spinach Salad with mandarin oranges &
almonds tossed in a miso vinaigrette |
 |
Bow Tie Pasta Salad with
Roasted Vegetables |
 |
Lake Union Cafe Chicken
Chop Salad |
 |
Penne Pasta Puttanesca |
 |
Smoked Salmon Pasta with
whiskey cream sauce |
 |
Oriental Noodles with julienne vegetables
(add
chicken $1.00 / add shrimp $2.00) |
|
back to
TOP || HOME |
| Please
Choose One Item
( each additional item @
$4.50 per person) |
 |
Wild Mushroom & Duck Risotto Cakes |
 |
Filet of Salmon with honey garlic soy marinade |
 |
Pan Seared Snapper with brandy lobster sauce |
 |
Chicken wrapped in Prosciutto |
 |
Beef Medallions with grilled portabella demi glace |
 |
Sliced Chicken Breast
Stuffed with caramelized onions, Basil, and pancetta |
 |
Marinated and Grilled Pork Tenderloin with apple marin sauce |
 |
Char Broiled Salmon & Halibut with Fuji apple salsa |
 |
Crab,
Shrimp, and Smoked Salmon Cakes
with roasted chili aioli |