|
January, February, March,
April & November |
|
2008 |
2009 |
Monday-Thursday - rates vary
depending on group size |
|
$32.50 |
$32.50 |
Sundays |
100
guest minimum |
|
$34.50 |
$34.50 |
Saturday Afternoons (11am-4pm) |
100
guest minimum |
|
$36.50 |
$36.50 |
Fridays |
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 |
|
$34.50 |
$34.50 |
Saturday Afternoons (11am-4pm) |
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 20% Service fee and WSST (9.5%)
will
be added to your final bill
|
|
|
|
The items below are included in your seasonal rates
 |
|
|
Two Passed
Hors D’oeuvres (each additional item $2.50pp) |
|

|
Bruschetta topped with
Tomato Relish |
 |
Camembert Pillows |
 |
Dragon Prawns
(add $1.00) |
 |
Smoked Salmon and Prosciutto Palmiers |
 |
Hot Crab Dip in Philo
Tartlets |
 |
Shrimp Won Ton
Bundles with hoisin plum sauce
|
 |
Vegetable Cornucopia |
 |
Crimini Mushroom and Prosciutto Crostinis |
 |
Seared Tuna on Endive |
 |
Roquefort Beef Canape |
 |
Duck Spring Rolls with mandarin orange dipping sauce |
 |
Caramelized Onion and Cambanzola Bruschetta |
 |
Lobster Bisque with seared prawn
( add $1.00 ) |
 |
Pistachio encrusted Pork Tenderloin Canape |
|
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 @ $3.50 per person) |
 |
Lake Union
Cafe Caesar Salad with parmesan strips |
 |
Mixed
Greens Salad with grilled pears, spiced nuts and Cambanzola cheese |
 |
Garlic Mashed
Potato Rolls |
 |
Mediterranean Salad with feta, kalamata olives, roasted red peppers
tossed in basil vinaigrette |
 |
Baby Spinach and Rocket Salad with pear tomatoes,
feta, and roasted shallot vinaigrette |
 |
Garlic and Herb Roasted Purple and Yukon Gold Potatoes |
 |
Creamy Red Jacket Potatoes |
 |
Sun Dried Tomato or Butternut Squash Ravioli with julienne vegetables |
 |
Baby Spinach Salad with shaved prosciutto, egg, enoki mushrooms &
roasted shallot vinaigrette |
 |
Bow Tie Pasta Salad with Roasted Vegetables |
 |
Penne Pasta Puttanesca |
 |
Smoked
Salmon or Chicken Pasta with whiskey cream sauce |
 |
Wild Mushroom Ravioli tossed in browned butter, Parmesan and pine nuts |
 |
Spring Greens Salad with apple chips, pine nuts, Gorgonzola and ginger
pear dressing |
|
back to
TOP || HOME |
| Please
Choose One Item
( each additional item @
$5.00 per person) |
 |
Pan Seared Halibut with bay shrimp and fennel salsa |
 |
Grilled Filet of Salmon with honey-soy marinade and Fuji apple salsa |
 |
Chicken wrapped in Prosciutto with basil cream sauce |
 |
Beef Medallions with grilled Porcini demi glace |
 |
Red Curry and Coconut Chicken |
 |
Salmon and Halibut Duet with ponzu beurre blanc |
 |
Marinated and Grilled Pork Tenderloin with apple marin sauce |
 |
Crab, Shrimp, and Smoked Salmon Cakes with roasted chili aioli |
 |
Grilled Chicken Breast in mushroom Marsala sauce |