P R I V A T E E V E N T S MENU GUIDE

PRIVATE EVENTS

MENU GUIDE

The Bellevue Club is an internationally rec-

ognized, award-winning boutique property

that provides a private retreat with excep

tional service for our guests. Surrounded by

lush green gardens and luxurious accommo

dations, the Bellevue Club serves as a quiet

haven. We oer a variety of private meeting

and event spaces to host nearly any type of

function. Whether you’re planning a com

pany meeting or retreat, birthday or holiday

party, one of our private event spaces is sure

to accommodate your needs. Our small con

ference 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

24% 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

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 $35 per hour per

service sta member.

Should you need to cancel your event the

following guidelines apply:

• 60-90 Days before your event: 25% of

estimated food and beverage minimum due

• 30-60 Days: 50% of estimated food and

beverage minimum due

• Less than 30 Days: 100% of estimated food and

beverage minimum due

MENU SELECTION

& GUARANTEES

Whether you prefer a sit-down dinner, elaborate

buet, 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 buet, 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.

BUILD YOUR OWN

BREAKFAST BUFFET

Pricing is per guest

Served with fresh chilled juices and freshly brewed

coee, decaeinated coee and hot tea

Minimum of 8 guests

Choice of three | 36

Choice of four | 40

Each additional choice | 6 per person

Whole fruit display

Blueberry Buttermilk Muns & Strawberry Rhubarb

Muns

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:

BRIOCHE FRENCH TOAST | 9

with candied pecans

BUTTERMILK PANCAKES | 8

with maple syrup and whipped butter

SMOKED SALMON EGG BENEDICT | 11

(Maximum 25 guests )

CLASSIC EGGS BENEDICT | 11

sliced srf ham, poached eggs, hollandaise

(Maximum 25 guests )

PLATED BREAKFAST

All plated breakfasts are served with fresh chilled

juices and freshly brewed coee, decaeinated coee

and hot tea

Please choose one plated selection for your function.

Minimum of 8 guests

BELLEVUE SCRAMBLE | 31

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 | 32

roasted red peppers, grilled zucchini,

sweet onions, feta cheese, braised kale

CLASSIC EGGS BENEDICT | 34

(Maximum 25 guests)

shaved ham, hollandaise, breakfast potatoes,

english mun

AVOCADO BENEDICT | 34

(Maximum 25 guests)

avocado, arugula, hollandaise, breakfast potatoes,

english mun

HEALTHY DAY | 30

fresh sliced fruits plate with berries, served with

honey yogurt & bran mun

PECAN RAISIN FRENCH TOAST | 31

raisin pecan french toast hand dipped in vanilla

cinnamon batter, ﬁnished with maple syrup, fresh

berries and chicken sausage

BREAKFAST

BREAK MENU ITEMS

BEVERAGES

freshly brewed coee, decaeinated coee and tea 90 per gallon OR 32 per pot

chilled juices - orange, grapefruit, cranberry & apple 60 per gallon OR 32 per pitcher

iced tea 90 per gallon OR 32 per pot

arnold palmer (lemonade & ice tea) 90 per gallon OR 32 per pitcher

hot spiced cider or hot chocolate 70 per gallon

non-alcoholic fruit punch 60 per gallon

assorted soft drinks 6 each

assorted mineral waters - still, sparkling & ﬂavored 6 each

ﬁltered water with mint & lemon or cucumber 6 per guiest

lemonade 60 per gallon

strawberry lemonade 60 per gallon

BAKED ITEMS

assorted breakfast pastries with butter and fruit preserves 52 per dozen

assortment of bagels with cream cheese spreads 52 per dozen

assorted multigrain muns 52 per dozen

breakfast breads 52 per dozen

croissants 52 per dozen

double chocolate brownies with *walnuts 52 per dozen

assorted freshly baked cookies 52 per dozen

assorted gourmet cookies & bars 52 per dozen

assorted miniature desserts 52 per dozen

52 per dozen

ASSORTED FRUITS & SNACKS

Individual Yogurts 5 each

Seasonal Sliced Fruits and Berries 15 per person

Whole Fresh Fruit 5 each

Tim Cascade Plain Potato Chips with (2) Dips 6 per person

Tortilla Chips, Salsa & Guacamole 7 per person

Hummus with Pita Crackers 8 per person

Baskets of Mixed Nuts 7 per person

Baskets of Trail Mix 5 per person

Individual Bags of Plain or Peanut M&M’s 5 each

Assorted Snack & Protein Bars 52 per dozen

LUNCH BUFFETS

Buets include freshly Brewed Coee,

Decaeinated Coee & Tea

15 guest minimum

LATIN INSPIRED | 50

“Build Your Own Tacos” buffet to include:

Spiced watermelon salad

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

Chopped romaine salad with corn, red onion,

queso fresca and cilantro-lime vinaigrette

DELI OF THE DAY | 48

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 | 50

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

Chef’s choice dessert

TASTE OF ITALY | 48

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

Assorted lemon tartlets

PUGET SOUND | 54

Pike Place green salad, huckleberry vinaigrette,

and blue cheese

Cauliflower and quinoa salad (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 | 56

Coleslaw

Macaroni salad

Watermelon

Vegetarian corn succotash

Fried chicken with orange honey

BBQ pork ribs

Braised collard greens

Dirty rice

Strawberry and lemon cheesecake jars

PIE IN THE SKY | 50

Classic caesar salad

Insalata misti Italian green salad

Buttermilk panna cotta with blueberry compote

Choose 3 artisanal pizzas

(gluten-free crust +$3 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 | 46

vegan carrot soup

Fresh baked bread

Grilled & raw vegetable display

Fruit salad

“Build your own chef’s and cobb salad”

Buet 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

PLATED LUNCH

Pricing is per guest | A minimum of 10 guests

required | Maximum of three entrée selections

served with fresh bread, butter & coee

Choice of main and either starter or dessert

3-course lunches additional $9 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 | 56

herb, lemon, caper butter

GRILLED SIRLOIN STEAK | 62

caramelized onion, red wine jus

PETIT FILET OF BEEF | 52

grilled with a cabernet demi-glace

SEARED CHICKEN BREAST | 52

with lemon garlic pan juices

BLACKENED KING SALMON | 56

with toasted coconut rice, mango salsa

PAN SEARED BLACK COD | 49

grilled chicken, chopped bacon, diced egg, avocado,

tomato, blue cheese, and red wine vinaigrette

GRILLED SALMON SOUTHWEST CHOP CHOP SALAD | 50

fresh corn, chopped egg, avocado, black beans,

tomato, bacon, red wine vinaigrette

CHICKEN CAESAR SALAD | 48

crisp romaine, croutons, parmesan, lemon

BUILD YOUR OWN

BRUNCH BUFFET

Pricing is per guest

A Minimum of 25 Guests

Served with fresh chilled juice, freshly brewed coee &

decaeinated coee and tea

Choice of three | 38

Choice of four | 42

Each additional choice | 6 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 bualo mozzarella

King salmon with caper-tomato butter sauce

Fresh seasonal vegetables

Assorted breakfast bakeries to include:

Croissants, fruit scones, muns, fruit breads and

Danish with fruit preserves and butter

LUNCH

SWEET BITES

Please select one

BLUEBERRY BUCKLE

Whipped cream and macerated blueberries

CLASSIC CHEESECAKE

Tart cherry compote

APPLE BROWN BETTY

with whipped cream

LEMON CURD TRIFLE

Lemon curd, pound cake, whipped cream,

chopped strawberries

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 | 42

honey cured ham & swiss cheese with dijon aioli, sliced

tomatoes & lettuce on demi baguette

HERB ROASTED CHICKEN BREAST | 42

herb roasted chicken breast & dill havarti , stone

ground mustard, grilled onions, sliced tomatoes &

lettuce on brioche roll

ROAST BEEF | 42

slow roasted roast beef & pepper jack cheese, with

chipotle aioli , onions, sliced tomatoes & lettuce on

demi baguette

CHICKEN CAESAR WRAP | 42

marinated & grilled chicken breast tossed with house

made caesar dressing, crisp romaine, rolled in a fresh

ﬂour tortilla

GRILLED VEGETABLE SANDWICH | 42

grilled seasonal vegetables with hummus

& feta, on pita

TERIYAKI SALMON SALAD | 42

grilled teriyaki salmon & baby spinach, frisee, &

julienne vegetables, dressed with a toasted

sesame dressing

DISPLAYS

Priced per 25 guests

SPECIALITY CHEESE DISPLAY | 240

a selection of imported and domestic premium

cheese, served with dried fruits, mixed nuts and

gourmet crackers

FRESH & GRILLED VEGETABLE DISPLAY | 200

a variety of market fresh vegetables served with

assorted dips

FRESH FRUIT DISPLAY | 200

lavish display of seasonal fresh fruits & berries

WHOLE POACHED SALMON | 260

50 serving minimum

an artistic display of whole poached salmon, served

with dill-herb remoulade

BAKED BRIE | 200

display of baked brie topped with brandied tart dried

cherries with crackers and crisp breads

MEDITERRANEAN PLATTER | 125

baba ghanoush, red pepper hummus, mixed olives,

grilled asparagus and bell peppers, served with pita

bread and gourmet crackers

SMOKED SALMON DISPLAY | 280

a lox style salmon, served with miniature bagels and

traditional garnishes

CURED MEATS | 250

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 coee, decaeinated coee, hot tea,

assorted soft drinks, still & sparkling water

MOVIE TIME | 22

fresh popped corn with market ﬂavored sea salts, red

vines, assorted candy bars, m&m’s &assorted soft drinks

ON THE LIGHTER SIDE | 24

berry smoothies, roasted nuts, whole fruit, energy bars

& cucumber infused water

THE TREE HUGGER BREAK | 30

tropical trail mix, washington apples & pears, lesley’s

fruit & nut bars, assorted northwest cheeses and berries,

gourmet crackers & assorted mineral waters

DESSERT BUFFET | 38

chef’s selection of: cheesecakes, chocolate tortes & fruit

tarts, chocolate dipped strawberries, chocolate trues &

assorted miniature french desserts

FITNESS FIRST | 26

fresh vegetable crudité , seasonal fresh fruit , pita bread

with red pepper hummus , low-fat dips & assorted non

alcoholic beverages

THE ATHENIAN | 25

olive oil and garlic rubbed ﬂatbread, marinated olives &

feta, marinated artichokes & hummus, tzatziki, tabbouleh

salad & lemonade

GAME DAY | 32

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 42

Shaved manchego, crispy ham, ﬁg jam crostini 48

Smoked beef tenderloin crostini, olive relish and spicy aioli 52

Cherry tomato and bualo mozzarella skewers 48

Feta-stued cucumber with marjoram and olives 42

Mini grilled cheese bites with rosemary 42

Cedar-planked wild salmon with arugula and radish crostini 48

Shrimp tostadas with avocado and shredded lettuce 54

Lamb meatball skewers, mint relish 54

Fresh Northwest oysters, classic mignonette 72

Wild mushroom tart with parmesan and bacon 52

Chilled prawns, horseradish and lemon aioli 72

Crab-stued mushrooms with parmesan 72

Monte cristo sandwich bites with huckleberry jam 58

Sesame and soy-glazed marinated beef skewers 58

Seared scallop with apple and shiso salad 78

Mini crab cake with tomato chutney 78

Spicy prawn skewers with Vietnamese dipping sauce 68

Crab cocktail with cocktail sauce and lemon 78

Tandoori chicken satay with spiced-yogurt sauce 54

Chile-lime chicken skewer 54

Curried chicken lollipop 60

Lamb sausage-stued mushroom caps 60

Pakora fritters with potato, spinach, and cauliﬂower 48

Vegetable spring rolls with plum sauce 48

Caramelized onion ﬂatbread with chevre 52

Fig and goat cheese ﬂatbread with balsamic reduction 54

Blackened beef tenderloin, pepper relish, balsamic on focaccia 62

Sesame ahi on rice cracker with wasabi mayonnaise and soy glaze 78

Vegetable samosas with tamarind sauce 52

Rosemary vegetable skewer 48

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 | 18

Herbed chevre on country French

Cave-aged gruyere on rye

Beecher’s cheddar on brioche

Velveeta on sourdough

Tapas | 21

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 DISPLAY

25 guests

Artisan cheese board with accoutrements | $240

Fresh fruit display | $200

Artisan cured meats with assorted pickles

and olives | $250

Traditional gravlax display with eggs, onion, capers,

dill cream cheese | $260

Grilled and fresh vegetables with assorted dips and

blue dressings | $200

Hummus with tomato and cucumber salad and

ﬂatbread | $200

Hot crab dip | $260

Crab leg display | $450

Poached prawns, cocktail sauce | $375 (4pc per person)

RECEPTION MADE SIMPLE

Minimum 25 guests - 1.5 hours - $59 per person

5 SMALL BITES (2PCS/ PERSON)

Open face basil bacon and tomato mini sandwiches

Crab stued 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

Hot crab dip

MANNED CARVING STATIONS

Serves 25 Guests

All stations are presented with sauce accompaniments.

Roasted beef tenderloin | $425

Smoked prime rib | $385

Whole cedar-roasted salmon | $275

Mustard-rubbed pork loin | $325

Roasted turkey breast | $225

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

CHOCOLATE SIN TORTE

whipped cream and macerated blueberries

CLASSIC CHEESECAKE

tart cheery compote

CRÈME BRULE

sugar cookie and fresh berries, apple

brown betty with whipped cream

APPLE BROWN BETTY

with whipped cream

LEMON CURD TRIFLE

lemon curd, pound cake, whipped cream,

chopped strawberries

PLATED DINNER

Plated Meals are Priced Per Person. When Selecting a

Menu for a Plated Meal, Please Select One Salad, One

Starter, Up to Two Entrées (plus a Vegetarian Option if

needed) and One Dessert for your Function

The higher price of the selected entrées will be charged

SALADS

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 | 10

with crostini

WILD MUSHROOM BISQUE | 10

and scallions

ROASTED TOMATO BASIL SOUP | 10

with parmesean crostini

JUMBO PRAWNS | 20

with hote pickled vegetables

CRAB CAKES | 32

stone ground mustard sauce, shaved fennel

and apple salad

ENTRÉES

GRILLED SALMON* | 78

herb, lemon & caper butter

BLACK COD | 78

horseradish celeraic remoulade

MISO SALMON | 78

toasted sesame miso sauce

SEARED SCALLOPS | 92

carrot & majoram sauce

POACHED HALIBUT | 78

ginger, scallion & sesame

ROASTED CHICKEN BREAST | 72

carmelized onion, walnut pesto

GRILLED FILET MIGNON | 88

red wine sauce

MAPLE BRINED PORL TENDERLION | 74

apple chutney

GRILLED NEW YORK STEAK | 82

with sage compound butter

MOROCCAN LAMB CHOPS | 86

dried fruits, chermoula

VEGETARIAN ENTRÉES

QUINOA CAKE | 56

romesco & broccolini

SWEET POTATO GNOCCHI | 56

squash & pine nuts

SEASONAL SQUASH NAPOLEAON | 56

arugula & walnut pesto

DUET PLATES

GRILLED NEW YORK STRIP & SALMON* | 100

red wine jus

FILET MIGNON & DUNGENESS CRAB | MP

sauce béarnaise

PETITE FILET MIGNON & MAINE LOBSTER | MP

TAIL THERMADOR*

MANNED CARVING

STATIONS

The following are Priced per Person. Carving Stations

Require a Chef Attendant at $50.00 per hours.

WHOLE ROAST TURKEY | 225

30 guest minimum

orange cranberry chutney

HERB CRUSTED PRIME RIB | 385

40 guest minimum

slow roasted, served with au jus

& creamy horseradish

HONEY GLAZED SALMON | 300

35 guest minimum

pineapple salsa or imported mustards

ROASTED PORK LOIN | 325

20 guests minimum

roasted with ﬁg & pepper with dried fruit compote

DINNER BUFFET

DINNER BUFFETS

50 guest minimum

priced per guest

SIXTH STREET BUFFET | 70

Freshly brewed Caé D’arte coee & 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 | 78

Choice of two hors d’oeuvres

Freshly brewed Caé D’arte coee & 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 | 92

Choice of three hors d’oeuvres

Freshly brewed Caé D’arte coee & 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

WINE

MARK RYAN THE VINCENT WHITE BLEND, WA

MARC RYAN THE VINCENT RED BLEND, WA

LIQUOR

TITOS VODKA

BEEFEATER GIN

JOHNNY WALKER BLACK SCOTCH

JACK DANIELS WHISKEY

BACARDI SILVER RUM

EL JIMADOR TEQUILA

HOSTED

40 | BOTTLE

11 | COCKTAIL

8 | BEER

NON HOSTED

13 | GLASS

13 | COCKTAIL

10 | BEER

WINE

CHATEAU STE. MICHELLE CHARDONNAY, WA

SECRET SQUIRREL RED WINE, WA

LIQUOR

TITOS VODKA

TANQUERAY GIN

JOHNNY WALKER BLACK SCOTCH

MAKER’S MARK BOURBON

SEAGRAM’S VO AMERICAN WHISKEY

APPLETON ESTATE JAMAICAN RUM

PATRON SILVER TEQUILA

HOSTED

50 | BOTTLE

12 | COCKTAIL

8 | BEER

NON HOSTED

14 | GLASS

14 | COCKTAIL

10 | BEER

WINE

HARTFORD COURTH CHARDONNAY, CA

ARROWOOD CABERET SAUVIGNON, CA

LIQUOR

GREY GOOSE VODKA

BOMBAY SAPPHIRE GIN

CHIVAS REGAL 12 YEAR SCOTCH

KNOB CREEK BOURBON

CROWN ROYAL CANADIAN WHISKEY

CAPTAIN MORGAN PRIVATE STOCKED WHISKEY

CASAMIGOS TEQUILA

GRAND MARNIER

KAHLUA

BAILEY’S IRISH CREAM

HOSTED

60 | BOTTLE

13 | COCKTAIL

8 | BEER

NON HOSTED

15 | GLASS

15 | COCKTAIL

10 | BEER

RUFFINO PROSECCO | 40

GRUET BRUT | 40

SCHRAMSBERG BLANC DE BLANC | 70

VUEVE CLIQUOT BRUT | 95

TIER 1

TIER 2

TIER 3

WINE AND BEVERAGE LIST

SPARKLING

Priced per bottle

11200 SE 6TH STREET,

BELLEVUE, WASHINGTON 98004

425.688.3382 | www.bellevueclub.com

catering@bellevueclub.com

FOR MORE

INFORMATION

NOTES

[email protected]

EMILY PENDERGRASS

Director of Catering

emilyp@bellevueclub.com

KAYLA BIENEK

Catering Sales Manager

kaylab@bellevueclub.com

425.688.3381