PRIVATE EVENTS
MENU GUIDE
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
oer 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 deter-
mined 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 25% service charge.
Wonderful accoutrements are available when
you host your event at the Bellevue Club:
• Room set-up and clean-up
• Professional service sta
• Tables and chairs
• Floor length white, brown or cream
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
OUR VENUE
PARTIES TO GO
Leave all the prep and planning to us. Pick up one
of our packaged parties to go for your next event
and treat your guests to the finest fare. We oer
a range of dierent menus plus beer and wine.
PARTY AT THE LINKS
The Links, our virtual golf studio, is the perfect
space for a happy hour or business gathering.
Host up to 10 people with appetizers, sandwich
platters and more while you enjoy a variety of
games. Available to members and guests.
PRIVATE EVENTS
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 expert sta will take care of all
the details to make your event memorable.
CLASSIC CATERING
We bring the party to you. Our event specialists
oer customized catering services in the
comfort of your home. Available to Bellevue Club
members only. Areas of service: Bellevue, Mercer
Island, Kirkland, Issaquah.
PRIVATE
EVENTS
& CATERING
PRIVATE
EVENTS
& CATERING
RESERVATION &
CANCELLATION POLICY
To reserve a date and time for your event, we require a
signed contract and credit card on file. 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 $50 per hour per
service sta member.
Should you need to cancel your event the
following guidelines apply:
• Cancellation 180 business days in advance of the
event: 25% of estimated food, beverage and room
rental revenue is owed.
• Cancellation 180 and 120 business days in advance
of the event: 50% of estimated food, beverage and
room rental revenue is owed.
• Cancellation 120 and 90 business days in advance of
the event: 75% of estimated food, beverage and room
rental revenue is owed.
• Cancellation within 90 business days or less in
advance of the event: 100% of estimated food,
beverage and room rental revenue is owed.
MENU SELECTION
& GUARANTEES
Whether you prefer a sit-down dinner, elaborate buet,
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.
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, seven 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 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.
Food may not be brought onto or taken o of the
property preceding or following an event due to health
code regulations and standards.
BEVERAGE SERVICE
The Bellevue Club is authorized to sell liquor, wine,
beer and non-alcoholic beverages. 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.
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 buet, 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.
GUEST ROOMS
Bellevue Club Hotel 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.
BREAK MENU ITEMS
BEVERAGES
freshly brewed coee, decaeinated coee and tea 92 per gallon OR 34 per pot
cold brew 95 per gallon
chilled juices - orange, grapefruit, cranberry & apple 62 per gallon OR 34 per pitcher
iced tea 92 per gallon OR 34 per pot
arnold palmer (lemonade & ice tea) 90 per gallon OR 32 per pitcher
hot spiced cider or hot chocolate 72 per gallon
non-alcoholic fruit punch 62 per gallon
assorted soft drinks 7 each
assorted mineral waters - still, sparkling & flavored 7 each
filtered water with mint & lemon or cucumber 7 each
lemonade 62 per gallon
strawberry lemonade 62 per gallon
bottled ice tea 7 each
BAKED ITEMS
assorted breakfast pastries with butter and fruit preserves 56 per dozen
assortment of bagels with cream cheese spreads 56 per dozen
assorted multigrain muns 56 per dozen
breakfast breads 56 per dozen
croissants 56 per doze
ASSORTED FRUITS & SNACKS
Individual Yogurts 6 each
Seasonal Sliced Fruits and Berries 18 per person
Whole Fresh Fruit 6 each
Tim Cascade Plain Potato Chips with (2) Dips 8 per person
Tortilla Chips, Salsa & Guacamole 8 per person
Hummus with Pita Crackers 10 per person
Baskets of Mixed Nuts 8 per person
Baskets of Trail Mix 6 per person
Individual Bags of Plain or Peanut M&M’s 6 each
Assorted Snack & Protein Bars 56 per dozen
BUILD YOUR OWN
BREAKFAST BUFFET
Pricing is per guest
Served with fresh chilled juices and freshly brewed
coee, decaeinated coee and hot tea
Minimum of 8 guests
Choice of three | 40
Choice of four | 44
Each additional choice | 8 per person
Whole fruit display
Blueberry Buttermilk Muns & Strawberry Rhubarb
Muns
Assorted breakfast breads
House-baked scones with butter and jam
Individual parfaits with greek yogurt,
and house-made granola and berries
Hard-boiled eggs
Scrambled eggs with cheddar
Thick-sliced bacon
Red Bliss potatoes with chives
Grilled chicken sausage
Fresh-baked croissants
Bob’s Red Mill oatmeal with accoutrements
Individual Dannon Yogurts
Seasonal sliced fruit
Artisan cured meats
Artisan cheese plate
BUFFET ENHANCEMENTS:
ACAI BOWL | 16
with berries, granola and cocnut flax seed
BRIOCHE FRENCH TOAST | 12
with candied pecans
BUTTERMILK PANCAKES | 12
with maple syrup and whipped butter
SMOKED SALMON EGG BENEDICT | 14
(Maximum 25 guests )
CLASSIC EGGS BENEDICT | 14
sliced srf ham, poached eggs, hollandaise
(Maximum 25 guests )
PLATED BREAKFAST
All plated breakfasts are served with fresh chilled
juices and freshly brewed coee, decaeinated coee
and hot tea
Please choose one plated selection for your function.
Minimum of 8 guests
BELLEVUE SCRAMBLE | 35
Scrambled Eggs with Cheddar Cheese, Chives &
Breakfast Potatoes with a choice of: Crisp Bacon,
Chicken Sausage Links, Breakfast Sausage Links or
Ham Steak
VEGGIE SCRAMBLE | 36
roasted red peppers, grilled zucchini,
sweet onions, feta cheese, braised kale
CLASSIC EGGS BENEDICT | 38
(Maximum 25 guests)
shaved ham, hollandaise, breakfast potatoes,
english mun
AVOCADO BENEDICT | 38
(Maximum 25 guests)
avocado, arugula, hollandaise, breakfast potatoes,
english mun
HEALTHY DAY | 34
fresh sliced fruits plate with berries, served with
honey yogurt & bran mun
PECAN RAISIN FRENCH TOAST | 35
raisin pecan french toast hand dipped in vanilla
cinnamon batter, finished with maple syrup, fresh
berries and chicken sausage
BREAKFAST
LUNCH BUFFETS
Buets include freshly Brewed Coee,
Decaeinated Coee & Tea
15 guest minimum
LATIN INSPIRED | 56
“Build Your Own Tacos” buffet to include:
Spiced watermelon salad
Chopped romaine salad with corn, red onion,
queso fresca and cilantro-lime vinaigrette
Chicken mole verde
Chimichurri skirt steak
Grilled peppers and onions
Spanish rice and frijoles negro
Grated cheeses
Guacamole
Sour cream
Shredded cabbage
House-made salsa
Warm corn and flour tortillas
Cinnamon and sugar churros
DELI OF THE DAY | 54
Soup du jour
Mixed greens, toasted hazelnuts,
chevre, mustard vinaigrette
German-style potato salad
Sliced deli meats (roasted turkey breast, roast beef,
apple wood-smoked ham)
Sliced domestic cheeses
Sliced red onion
Dijon mustard, mayonnaise
Local seattle fresh baked bread
Assorted chips
Assorted cookies and brownies
PAN-ASIAN STATION | 56
Garden lettuce salad with sweet peppers, snap peas,
cashews and honey sesame dressing
Vegetable potstickers with sweet chili dipping sauce
Marinated beef kebabs, hoisin, shiitake relish
Grilled chicken satay, peanut coconut sambal
Veggie stir fry with teriyaki sauce
Fragrant jasmine rice with lemongrass and ginger
Tapioca coconut pudding with lychee and pineapple
TASTE OF ITALY | 54
Vegetable soup with extra virgin olive oil
Roasted pepper salad, arugula, golden raisins, pistachios
Chicken cacciatore
Pasta del giorno (pasta of the day)
Local seattle fresh baked breads
Vanilla bean panna cotta with berries
and amaretti cookies
PUGET SOUND | 60
Pike Place green salad, huckleberry vinaigrette,
and blue cheese
Cauliflower and quinoa salad with carrots,
broccoli, pumpkin seeds, arugula and cranberries)
Beef sirloin with wa. mushroom sauce
Grilled salmon with apple and fennel broth
Herb-roasted carrots
Yakima Valley farro pilaf
Apple and hazelnut tarts
BBQ BONANZA | 60
Coleslaw
Macaroni salad
Watermelon
Vegetarian corn succotash
Fried chicken with orange honey
BBQ pork ribs
Braised collard greens
Dirty rice
Peach cobbler cheesecake jars
PIE IN THE SKY | 56
Classic caesar salad
Insalata misti Italian green salad
Buttermilk panna cotta with blueberry compote
+
Choose 3 artisanal pizzas
(gluten-free crust +$4 per person)
Pizza Bianca: white sauce, fresh mozzarella, pesto
BBQ chicken, onion, peppers, cilantro
Asparagus, prosciutto, goat cheese
Margherita with tomato and basil
Pepperoni
Italian Sausage
Vegetarian with artichokes, basil, tomatoes, garlic,
kalamata olives
LIGHT & FRESH | 52
vegan carrot soup
Fresh baked bread
Grilled & raw vegetable display
“Build your own chef’s and cobb salad”
Buet to include: olives, bacon bits, tomato, blue
cheese, avocado, hard cooked egg, cucumber, ham,
turkey, grilled chicken, shredded cheese, garbanzo
beans, mushrooms, sunflower seeds, wild rice,
croutons, onions, artichoke hearts, house vinaigrette,
ranch dressing, oil and vinegar
Fruit salad
PLATED LUNCH
Plated Meals are priced per person, higher priced
entree will prevail. Maximum of 3 entree selections.
Entree costs include choice of first course, bread and
butter service, freshly brewed coee and assorted
teas. A minimum of 10 guests required. Dessert course
can be added for an additional $12 per person.
STARTERS
Please select one.
ROASTED BEET SALAD
pistachios, rogue river blue cheese, sherry vinaigrette
CLAM CHOWDER
bacon and potatoes
PEAR AND SPINACH SALAD
spiced walnuts, blue cheese, red wine vinaigrette
MIXED GREENS
shaved radish, shaved fennel, mustard vinaigrette
CHOP SALAD
tomatoes, cucumber, avocado, cheddar, ranch
CAESAR SALAD
parmesan, croutons
ENTREES
GRILLED SALMON | 60
herb, lemon, caper butter
GRILLED SIRLOIN STEAK | 66
caramelized onion, red wine jus
PETIT FILET OF BEEF | 56
grilled with a cabernet demi-glace
SEARED CHICKEN BREAST | 56
with lemon garlic pan juices
BLACKENED KING SALMON | 60
with toasted coconut rice, mango salsa
MISO SEARED BLACK COD | 56
ginger beurre blanc
GRILLED SALMON SOUTHWEST CHOP CHOP SALAD | 54
fresh corn, chopped egg, avocado, black beans,
tomato, bacon, red wine vinaigrette
CHICKEN CAESAR SALAD | 52
crisp romaine, croutons, parmesan, lemon
QUINOA CAKE | 62
romesco and brocolini
BUILD YOUR OWN
BRUNCH BUFFET
Pricing is per guest
A Minimum of 25 Guests
Served with fresh chilled juice, freshly brewed coee &
decaeinated coee and tea
Choice of three | 42
Choice of four | 46
Each additional choice | 8 per person
Seasonal sliced fresh fruit
Scrambled eggs with cheddar cheese and chives
Blintzes with fresh fruit compote and sour cream
Crisp bacon and sausage links
Bell pepper potatoes
Regional, domestic and imported cheese display
Bellevue club caesar salad
Fresh field greens with caramelized walnuts,
goat cheese finished with raspberry vinaigrette
dressing
Basil tomato salad with bualo mozzarella
King salmon with caper-tomato butter sauce
Fresh seasonal vegetables
Assorted breakfast bakeries to include:
Croissants, fruit scones, muns, fruit breads and
Danish with fruit preserves and butter
LUNCH
SWEET BITES
Please select one $12 per guest
RASPBERRY CHOCLATE TART
CLASSIC CHEESECAKE
with cherry compote
ETON MESS
meringue, berries and vanilla bean chantilly
LEMON MERINGUE TART
with blueberry coulis
CHOCOLATE POT DU CRÉME
LUNCH
BOX LUNCHES
Each box lunch includes choice of sandwich or entrée
salad, vegetable orzo pasta salad, whole fresh fruit,
fresh baked cookie & bottled water. You may choose
up to three selections for your group
Priced per person
HONEY HAM & SWISS | 46
honey cured ham & swiss cheese with dijon aioli, sliced
tomatoes & lettuce on demi baguette
HERB ROASTED CHICKEN BREAST | 46
herb roasted chicken breast & dill havarti , stone
ground mustard, grilled onions, sliced tomatoes &
lettuce on brioche roll
ROAST BEEF | 46
slow roasted roast beef & pepper jack cheese, with
chipotle aioli , onions, sliced tomatoes & lettuce on
demi baguette
CHICKEN CAESAR WRAP | 46
marinated & grilled chicken breast tossed with house
made caesar dressing, crisp romaine, rolled in a fresh
flour tortilla
GRILLED VEGETABLE SANDWICH | 46
grilled seasonal vegetables with hummus
& feta, on pita
TERIYAKI SALMON SALAD | 46
grilled teriyaki salmon & baby spinach, frisee, &
julienne vegetables, dressed with a toasted
sesame dressing
DISPLAYS & PLATTERS
Priced per 25 guests, unless otherwise noted
SPECIALITY CHEESE DISPLAY | 275
a selection of imported and domestic premium
cheese, served with dried fruits, mixed nuts and
gourmet crackers
FRESH & GRILLED VEGETABLE PLATTER | 230
a variety of market fresh vegetables served with
assorted dips
FRESH FRUIT PLATTER | 230
lavish display of seasonal fresh fruits & berries
WHOLE POACHED SALMON | 290
an artistic display of whole poached salmon, served
with dill-herb remoulade
BAKED BRIE | 230
display of baked brie topped with brandied tart dried
cherries with crackers and crisp breads
MEDITERRANEAN PLATTER | 150
baba ghanoush, red pepper hummus, mixed olives,
grilled asparagus and bell peppers, served with pita
bread and gourmet crackers
SMOKED SALMON DISPLAY | 310
a lox style salmon, served with miniature bagels and
traditional garnishes
CURED MEATS | 300
traditional display of italian cured meats and cheeses,
marinated and grilled vegetables and mixed olives,
served with rosemary crisps
SPECIALTY BREAK MENUS
10 Guest minimum, Specialty
Break Menus are for 30 minutes
Priced per person
ALL-DAY BEVERAGE SERVICE | 28
freshly brewed coee, decaeinated coee, hot tea,
assorted soft drinks, still & sparkling water
PREMIUM ALL-DAY BEVERAGE SERVICE | 34
freshly brewed coee, decaeinated coee, hot tea,
flavored syrups and confections, cold brew, topo chico
sparkling water, fentimans soft drinks, rachel's ginger
beer and arnold palmer
MOVIE TIME | 26
fresh popped corn with market flavored sea salts, red
vines, assorted candy bars, m&m’s &assorted soft drinks
ON THE LIGHTER SIDE | 28
acai bowls, energy bars, whole fruit, & cucumber
infused water
THE TREE HUGGER BREAK | 34
tropical trail mix, washington apples & pears, lesley’s
fruit & nut bars, assorted northwest cheeses and berries,
gourmet crackers & assorted mineral waters
FITNESS FIRST | 30
fresh vegetable crudité , seasonal fresh fruit , pita bread
with red pepper hummus , low-fat dips & assorted non
alcoholic beverages
THE ATHENIAN | 30
olive oil and garlic rubbed flatbread, marinated olives &
feta, marinated artichokes & hummus, tzatziki, tabbouleh
salad & lemonade
GAME DAY | 38
mini beef sliders, crispy chicken wings with habanero
hot sauce, carrot spears and celery stalks with blue
cheese dressing spiced peanuts & arnold palmer | iced
tea & lemonade
HORS D’OEUVRES
Priced per dozen | two dozen minimum per item
Fresh herb ricotta and oven-dried tomato crostini 46
Shaved manchego, crispy ham, fig jam crostini 52
Smoked beef tenderloin crostini, olive relish and spicy aioli 56
Cherry tomato and bualo mozzarella skewers 52
Feta-stued cucumber with marjoram and olives 46
Mini grilled cheese bites with rosemary 46
Cedar-planked wild salmon with arugula and radish crostini 52
Shrimp tostadas with avocado and shredded lettuce 58
Lamb meatball skewers, mint relish 60
Fresh Northwest oysters, classic mignonette 78
Wild mushroom tart with parmesan and bacon 56
Chilled prawns, horseradish and lemon aioli 78
Crab-stued mushrooms with parmesan 78
Monte cristo sandwich bites with huckleberry jam 62
Sesame and soy-glazed marinated beef skewers 62
Seared scallop with apple and shiso salad 84
Mini crab cake with tomato chutney 84
Spicy prawn skewers with Vietnamese dipping sauce 74
Crab cocktail with cocktail sauce and lemon 84
Tandoori chicken satay with spiced-yogurt sauce 58
Chile-lime chicken skewer 58
Curried chicken lollipop 65
Lamb sausage-stued mushroom caps 65
Pakora fritters with potato, spinach, and cauliflower 52
Vegetable spring rolls with plum sauce 52
Caramelized onion flatbread with chevre 56
Fig and goat cheese flatbread with balsamic reduction 58
Blackened beef tenderloin, pepper relish, balsamic on focaccia 66
Sesame ahi on rice cracker with wasabi mayonnaise and soy glaze 84
Vegetable samosas with tamarind sauce 56
Rosemary vegetable skewer 52
BANQUET MENU
FOOD STATIONS
Service for 1.5 hours-minimum 25 guests
Priced per person
FIRE-ROASTED TOMATO SOUP SHOOTERS WITH
GRILLED CHEESE FINGER SANDWICHES | 24
Herbed chevre on country French
Cave-aged gruyere on rye
Beecher’s cheddar on brioche
Velveeta on sourdough
Tapas | 26
Mixed olives
Dates, dried figs and apricots
Grilled vegetables
Flatbread
Sweet pepper and artichoke tapenade
Miniature kale salad with hazelnuts
Roasted pine nuts, tomato and anchovy relish
with crostini
STATIONARY RECEPTION DISPLAYS
& PLATTERS
25 guests
Artisan cheese board with accoutrements | $270
Fresh fruit platter | $230
Artisan cured meats with assorted pickles
and olives | $290
Traditional gravlax display with eggs, onion, capers,
dill cream cheese | $290
Grilled and fresh vegetables with assorted dips and
blue dressings | $230
Hummus with tomato and cucumber salad and
flatbread | $230
Hot crab dip | $340
Snow crab leg display | $490
Poached prawns, cocktail sauce | $410 (4pc per person)
RECEPTION MADE SIMPLE
Minimum 25 guests - 1.5 hours - $66 per person
5 SMALL BITES (2PCS/ PERSON)
Open face basil bacon and tomato mini sandwiches
Crab stued mushrooms with parmesan
Curried chicken lollipop
Fig and goat cheese flatbread with balsamic
reduction
Vegetable samosas with tamarind sauce
+
CHOOSE 1 TRAY PER 25 GUESTS:
Artisan cheese board
Fresh fruit display
Artisan cured meats with assorted pickles and olives
Traditional gravlax display with eggs, onion, capers,
dill cream cheese
Grilled and fresh vegetables with assorted
dips and dressings
MANNED CARVING STATIONS
Serves 25 Guests
All stations are presented with sauce accompaniments.
Roasted beef tenderloin | $470
Smoked prime rib | $410
Whole cedar-roasted salmon | $310
Mustard-rubbed pork loin | $360
Roasted turkey breast | $260
SIDE DISHES
Please select one to accompany your entrées
Potato gratin with chive and parmesan
Yukon gold mashed potatoes
Roasted fingerling potatoes with fresh herbs
Wild and jasmine rice pilaf
Polenta herb cake with tomato ragu
Seasonal risotto
Sweet potato flan
SWEET BITES
Please select one, additional $12 per guest
CHOCOLATE MOUSSE TORTE
SALTED CARAMEL CHOCOLATE TORTE
CLASSIC CHEESECAKE
with seasonal fruit compote
APPLE STICKY TOFFEE PUDDING
with devonshire whipped cream
CHOCOLATE POT DU CRÉME
PLATED DINNER
PLATED DINNER
Plated Meals are priced per person, higher priced
entree will prevail. Maximum of 3 entree selections.
Entree costs include choice of first course, bread and
butter service, freshly brewed coee and assorted
teas. A minimum of 10 guests required. Dessert course
can be added for an additional $12 per person.
SALADS
Please select one
ROASTED BEET SALAD
pistachios, rogue river blue cheese, sherry vinaigrette
CLAM CHOWDER
with bacon and potatoes
PEAR AND SPINACH SALAD
spiced walnuts, blue cheese, red wine vinaigrette
MIXED GREENS
shaved radish, shaved fennel, mustard vinaigrette
CHOP SALAD
with tomatoes, cucumbers, avocado, cheddar and ranch
CAESAR SALAD
parmesan and croutons
STARTERS
SMOKEN SALMON CHOWDER | 14
with crostini
WILD MUSHROOM BISQUE | 14
and scallions
ROASTED TOMATO BASIL SOUP | 14
with parmesean crostini
JUMBO PRAWNS | 24
with hote pickled vegetables
CRAB CAKES | 38
stone ground mustard sauce, shaved fennel
and apple salad
ENTRÉES
Please select up to three
GRILLED SALMON* | 82
herb, lemon & caper butter
BLACK COD | 82
horseradish celeraic remoulade
MISO SALMON | 82
toasted sesame miso sauce
SEARED SCALLOPS | 96
carrot & majoram sauce
POACHED HALIBUT | 82
ginger, scallion & sesame
ROASTED CHICKEN BREAST | 76
carmelized onion, walnut pesto
GRILLED FILET MIGNON | 92
red wine sauce
MAPLE BRINED PORK TENDERLION | 76
apple chutney
GRILLED NEW YORK STEAK | 86
with sage compound butter
MOROCCAN LAMB CHOPS | 90
dried fruits, chermoula
VEGETARIAN ENTRÉES
QUINOA CAKE | 62
romesco & broccolini
SWEET POTATO GNOCCHI | 62
squash & pine nuts
SEASONAL SQUASH NAPOLEAON | 62
arugula & walnut pesto
DUET PLATES
GRILLED NEW YORK STRIP & SALMON* | 115
red wine jus
FILET MIGNON & DUNGENESS CRAB | MP
sauce béarnaise
PETITE FILET MIGNON & MAINE LOBSTER | MP
TAIL THERMADOR*
Tableside service available for an additional $25 per
guest, max of 30 guests.
MANNED CARVING
STATIONS
The following are Priced per Person. Carving Stations
Require a Chef Attendant at $50.00 per hours.
WHOLE ROAST TURKEY | 20
30 guest minimum
orange cranberry chutney
HERB CRUSTED PRIME RIB | 28
40 guest minimum
slow roasted, served with au jus
& creamy horseradish
HONEY GLAZED SALMON | 22
35 guest minimum
pineapple salsa or imported mustards
ROASTED PORK LOIN | 18
20 guests minimum
roasted with fig & pepper with dried fruit compote
DINNER BUFFET
DINNER BUFFETS + CHEF
CHOICE DESSERT
25 guest minimum
priced per guest
SIXTH STREET BUFFET | 76
Freshly brewed Caé D’arte coee & tea service
Fresh fruit display
Choice of one salad selection
Choice of chicken or salmon entrée
Choice of two accompaniments
Rustic breads and butter
LAKESIDE BUFFET | 84
Choice of two hors d’oeuvres
Freshly brewed Caé D’arte coee & tea service
Fresh fruit or specialty cheese display
Choice of two salad selections
Choice of two entrées
Choice of two accompaniments
Rustic breads and butter
CASCADE BUFFET | 98
Choice of three hors d’oeuvres
Freshly brewed Caé D’arte coee & tea service
Fresh fruit or specialty cheese display
Choice of two salad selections
Choice of two entrées +
One carving station with Chef Attendant
Choice of three accompaniments
Rustic breads and butter
BUFFET SALAD SELECTIONS
FRISEE & WATERCRESS
mandarin orange, spicy candied cashews, shaved
radish, honey-tangerine vinaigrette
BABY SPINACH
golden raisins, white cheddar crackers, pickled red
onion, ground mustard vinaigrette
TRADITIONAL CAESAR
hearts of romaine, grana parmesan, herb croutons,
white anchovy
FIELD GREENS
roasted walnuts, preserved apricots, shaved red onion,
feta cheese, champagne dressing
ROMAINE & RADICCHIO
shaved manchego cheese, pomodoraccio tomatoes,
crispy prosciutto
CAPRESE
marinated mozzarella, sliced vine-ripened tomato,
basil emulsion, white balsamic syrup
BUFFET ENTRÉE SELECTIONS
$200 chef attendant fee will be added for carved items.
GRILLED DRAPER VALLEY CHICKEN BREAST
pearl onion & leek ragout, chicken jus
HERB-ROASTED CHICKEN BREAST
charred artichokes, fennel, sun-dried tomatoes
ROASTED ORGANIC KING SALMON
fine herbs, lemon, pinot gris beurre blanc
GRILLED ORGANIC KING SALMON
White miso & orange marinated, ginger teriyaki
ROASTED PORK LOIN
pepper-crusted, bourbon, preserved fruit chutney
CENTER CUT SIRLOIN STEAK
wild mushrooms, cabernet demi-glace
CHEF-CARVED PRIME RIB OF BEEF
traditional au jus, creamy horseradish
CHEF-CARVED LEG OF LAMB
rubbed with rosemary pesto, lamb jus
THREE CHEESE TORTELLINI
grilled vegetables, cured olives, shaved grana parmesan
GOAT CHEESE POLENTA CAKE
fire-roasted tomato coulis, foraged mushrooms, herb oil
BUFFET ACCOMPANIMENT
SELECTIONS
Roasted marble potatoes with whole garlic
Yukon gold mashed potatoes
Five rice blend
Quinoa pilaf with mirepoix and lemon
Chef’s selection of seasonal vegetables
Haricot vert with brown butter and toasted almonds
Grilled asparagus with baby tomatoes and parmesan
Roasted trio of cauliflower tossed in chimichurri
BAKE SHOP
SWEETS + TREATS
Sold by the dozen | 56
Rice crispy
Assorted Cookies & bars
Brownies
Blondies
Raspberry bars
Tea cookies
Macaroons
DESSERT BUFFET | 26
Chef’s Selection of: cheesecakes, chocolate tortes & fruit
tarts, chocolate dipped strawberries, chocolate trues
& assorted miniature French desserts
SOFT SERVE ICE CREAM BAR $14 PER GUEST
chocolate or vanilla with sprinkles, m&m’s, crushed
oreo cookies and heath bars, whipped cream,
maraschino cherries
CAKE & PASTRY SHOP
Available with a 72 Hour Notice
MINI DREAM CAKES | 56 PER DOZEN
assorted flavors filled with housemade marshmallow
filling, dipped in either white or dark chocolate
CUPCAKES | 56 PER DOZEN
Available Flavors: chocolate cake, vanilla, funfetti or red
velvet
Available Frosting: chocolate, vanilla, cream cheese
frosting or
whipped cream frosting
1/4 SHEET CAKE | 55
single layer, 2 color frosting
Serves 15-20 people
½ SHEET CAKE | 150
single layer, 2 color frosting
Serves 50 people
8” & 10” ROUND CAKE (2-3 LAYER)
8” serves 12 | 35
10” Serves 12-14 | 40
Available Flavors: chocolate or vanilla
Available Fillings: chocolate, vanilla, cookies and cream
Available Icing: chocolate & vanilla buttercream,
whipped cream frosting
For cake customizing and enhancement
please consult your catering manager
WINE AND BEVERAGE LIST
19
WINE
CHATEAU STE. MICHELLE DARK
HARVEST CHARDONNAY, WA
CHATEAU STE. MICHELLE DARK HARVEST
CABERNET SAUVIGNON, WA
LIQUOR
WHEATLEY VODKA
BEEFEATER GIN
JOHNNY WALKER RED SCOTCH
JACK DANIELS WHISKEY
BACARDI SILVER RUM
PUEBLO VIEJO BLANCO TEQUILA
HOSTED
48 | BOTTLE
12 | COCKTAIL
9 | BEER
NON HOSTED
14 | GLASS
14 | COCKTAIL
11 | BEER
WINE
MARK RYAN THE VINCENT WHITE BLEND, WA
MARK RYAN THE VINCENT RED BLEND, WA
LIQUOR
TITOS VODKA
TANQUERAY GIN
JOHNNY WALKER BLACK SCOTCH
MAKER’S MARK BOURBON
SEAGRAM’S VO AMERICAN WHISKEY
APPLETON ESTATE JAMAICAN RUM
EL JIMADOR TEQUILA
HOSTED
58 | BOTTLE
13 | COCKTAIL
9 | BEER
NON HOSTED
15 | GLASS
15 | COCKTAIL
11 | BEER
WINE
SONOMA CUTRER CHARDONNAY, CA
DELILLE CELLARS MÉTIER CABERNET
SAUVIGNON, CA
LIQUOR
KETEL ONE VODKA
BOMBAY SAPPHIRE GIN
CHIVAS REGAL 12 YEAR SCOTCH
KNOB CREEK BOURBON
CROWN ROYAL CANADIAN WHISKEY
CAPTAIN MORGAN PRIVATE STOCKED WHISKEY
PATRON SILVER TEQUILA
GRAND MARNIER
KAHLUA
BAILEY’S IRISH CREAM
HOSTED
68 | BOTTLE
14 | COCKTAIL
9 | BEER
NON HOSTED
16 | GLASS
16 | COCKTAIL
11 | BEER
RUFFINO PROSECCO | 48
GRUET BRUT | 48
SCHRAMSBERG BLANC DE BLANC | 75
VUEVE CLIQUOT BRUT | 100
TIER 1
TIER 2
TIER 3
SPARKLING
Priced per bottle
11200 SE 6TH STREET,
BELLEVUE, WASHINGTON 98004
425.688.3382 | www.bellevueclub.com
catering@bellevueclub.com
FOR MORE
INFORMATION
NOTES
EMILY PENDERGRASS
Director of Catering
emilyp@bellevueclub.com
KAYLA BIENEK
Catering Sales Manager
kaylab@bellevueclub.com
425.688.3381
NINA KOHN
Catering Sales Coordinator
ninak@bellevueclub.com
425.688.3382
