Lunch

Fall & Winter

Plated Lunch

included with entrée:
fresh bread and butter, choice of starter and choice of dessert
starbucks regular and decaffeinated coffee and tazo hot teas
one starter, one dessert and up to three entrees may be chosen
if multiple entrees are selected, the higher price of the entrees will be charged for all
the exact number of each entrée will be due four working days prior to your function
place cards will need to be supplied to denote menu choices

Starters

mixed greens, toasted hazelnuts, chevre, and mustard vinaigrette
hearts of romaine, croutons, shaved parmesan cheese and caesar dressing
baby lettuce, sheep’s milk feta, plump currants and pine nuts tossed in lemon vinaigrette
black lentil salad, fennel, ricotta salata, red wine vinaigrette
butter lettuce with cream fines herbes dressing and toasted almonds

Entrees

includes chef’s seasonal vegetables & side dish
wild king salmon with roasted garlic cream
pan seared black cod with horseradish & celeriac remoulade
crab BLT, oven dried tomato, frisee, bacon remoulade
seared albacore, roasted beets, sumac, preserved lemon 
grilled flat iron with caramelized cippolini and red wine jus 
roasted chicken breast with charmoula and preserved lemon
“cobb salad”, with grilled chicken or steak, mixed greens, egg, avocado, tomato, bacon, grilled onions, blue cheese and sherry vinaigrette
semolina pudding, roasted tomato sauce, and goat cheese
seasonal squash risotto with sage brown butter

Dessert

chocolate salted caramel cake: dark rich chocolate cake filled with caramel ganache, drizzled with sea salt
pumpkin chocolate mousse cake
butterscotch pot de creme
apple gallette

Spring & Summer

Plated Lunch

included with entrée:
fresh bread and butter, choice of starter and choice of dessert
starbucks regular and decaffeinated coffee and tazo hot teas
one starter, one dessert and up to three entrees may be chosen
if multiple entrees are selected, the higher price of the entrees will be charged for all
the exact number of each entrée will be due four working days prior to your function
place cards will need to be supplied to denote menu choices

Starters

mixed greens, toasted hazelnuts, chevre, and mustard vinaigrette
hearts of romaine, croutons, shaved parmesan cheese and caesar dressing
pan seared asparagus, shaved parmesan, crispy prosciutto, truffle oil
butter lettuce with creamy fines herbes dressing and toasted almonds
chop salad, cucumber, tomato, feta, oregano vinaigrette
baby lettuce, sheep’s milk feta, plump currants and pine nuts tossed in lemon vinaigrette

Entrees

includes chef’s seasonal vegetables & side dish
coriander encrusted king salmon
pan seared halibut with lemon caper beurre blanc
grilled flat iron steak with caramelized cippolini and sherry reduction
home-style roasted chicken breast, pan gravy
“cobb salad”, with grilled chicken or steak, mixed greens, egg, avocado, tomato, bacon, grilled onions, blue cheese and sherry vinaigrette
semolina pudding, roasted tomato sauce and goat cheese
seasonal squash risotto with sage brown butter

Dessert

chocolate salted caramel cake: dark rich chocolate cake filled with caramel ganache, drizzled with sea salt
strawberry shortcake
traditional crème brulee with seasonal fruit & shortbread cookie
fruit crostata
lemon meringue pie

Fall & Winter Lunch Buffet

minimum of 15 guests

Choice Of

1 soup, 1 salad, 1 entree & 1 side, dessert
or
1 soup, 1 salad, 2 entrees & 1 side, dessert

Soups

parsnip soup with vanilla bean and chestnut honey
BOKA shimiggi, shitake and crimini mushroom soup
chicken noodle soup
smoked seafood chowder

Salads

mixed greens, toasted hazelnuts, chevre, and mustard vinaigrette
hearts of romaine, croutons, shaved parmesan cheese and caesar dressing
slow roasted beets, frisee, arugula, blue cheese, sherry vinaigrette
butter lettuce with creamy fines herbes dressing and toasted almonds
mixed greens, cranberries, walnuts, feta with vinaigrette dressing

Entrees

roasted wild king salmon with bacon and thyme vinaigrette
pan seared alaskan cod with brown butter, lemon and capers
grilled flat iron with caramelized garlic and red wine jus
roasted chicken with charmoula and preserved lemon
roasted pork loin with smoked paprika sauce
pancetta and sage roasted turkey with old fashioned gravy and fresh cranberry
three bean cassoulet, foraged mushrooms, breadcrumbs
vegetarian lasagna

Sides

garlic mashed potatoes
scalloped potatoes with aged white cheddar
parsley & butter glazed fingerling potatoes
cayenne honey glazed root vegetables
candied yams
roasted squash, pine nuts, sage
seasonal vegetables
kale and lentils
herb stuffing
spaetzle with mushrooms

Dessert*

assorted mini desserts

all buffets include:
starbucks regular and decaffeinated coffee, tazo hot tea
freshly baked bread and holiday rolls
*Desserts may be substituted with holiday selections, please ask your sales contact
For groups less than 15 guests, a $75 attendant fee will apply

Spring & Summer Lunch Buffet

minimum of 15 guests
Choice Of

1 soup, 1 salad, 1 entree & 1 side, dessert
or
1 soup, 1 salad, 2 entrees & 1 side, dessert

Soups

spring vegetable soup with ricotta and mint
organic tomato bisque with torn herbs and toasted cheese croutons
BOKA soup of the moment
northwest seafood chowder

Salads

mixed greens, feta, currants, pine nuts, oregano vinaigrette
hearts of romaine, croutons, shaved parmesan cheese and caesar dressing
butter lettuce with creamy fines herbes dressing and toasted almonds
heirloom tomato lentil salad, arugula, ricotta salata
roasted asparagus, shaved parmesan, crispy prosciutto

Entrees

sweet and salty wild king salmon
pan seared halibut with lemon caper remoulade
grilled flat iron steak, crispy fried onions, red wine reduction
sage-roasted chicken with madeira sauce
roasted pork loin with citrus adobo
vegetarian lasagna

Sides

ratatouille
parsley & butter glazed yukon gold potatoes
green beans with crispy shallots (summer)
local seasonal vegetables
sautéed spring and summer greens with shallots and white wine
garlic whipped potatoes
rice pilaf

Dessert

assorted mini desserts

all buffets include:
starbucks regular and decaffeinated coffee, tazo hot tea
freshly baked bread
For groups less than 15 guests, a $75 attendant fee will apply

Themed Lunch Buffets

minimum of 15 guests
all buffets include starbucks regular, decaffeinated coffee and tazo hot tea

Cabo Wabo

chopped romaine, jicama, red onion, manchego, cilantro-lime vinaigrette
chicken tinga
skirt steak, grilled peppers and onions
spanish rice & black beans
grated cheeses, guacamole, sour cream, shredded cabbage and house salsa
warm corn & flour tortillas
traditional caramel flan
additional add on’s for your guests:
traditional jalisco posole
butternut squash enchiladas with peppitas
tortilla soup with avocado

When in Rome…

seasonal vegetable panzanella salad
classic caesar sald, galric croutons, parmesan
chicken marsala
pasta del giorno (of the day)
tiramisu
additional add-on’s for your guest:
grilled flank steak with caponata
antipasti platter with marinated vegetables
white bean and lacinato kale soup, parmesan
mozzarella, tomato, basil and balsamic salad

Bronx Deli

tomato soup
mixed greens, toasted hazelnuts, chevre with mustard vinaigrette
sliced deli meats – zoe’s roasted turkey breast, roast beef, apple wood smoked ham
sliced domestic cheeses
sliced red onion, leaf lettuce, tomatoes, pepperoncini, bread & butter pickles
horseradish cream, dijon mustard, mayonnaise
local seattle fresh baked breads
assorted kettle chips
assorted cookies 
additional add-on’s for your guest:
house corned beef
seattle salumi salami
chef’s choice pasta salad

The Northwest Farmer

pike place market ciopinno
sweet and salty cedar plank king salmon
seasonal market vegetables, grilled and raw*
sliced assortment of seattle’s own salumi salami
farm to table chef’s choice salad*
warm baked crusted bread loaf
apple cider caramels
*seasonal market and local produce subject to change

The International District

pear and watercress salad, candied pecans and wasabi vinaigrette
curried coconut chicken
traditional fried rice
gingered vegetable stir fry
pickled vegetable salad
green tea ice cream sandwiches
additional add-on’s for your guests:
kalbi short ribs
crispy tofu
honey walnut prawns

Southern Home Cookin’

cola braised pulled pork, onion buns
mac and cheese
collard greens with ham hocks (vegetarian available)
picnic slaw
honey corn bread, whipped butter
seasonal fruit cobbler
additional add-on’s for your guests:
homestyle baked beans
brown bag shaken’ fried chicken
homemade biscuits with honey whipped butter

It’s All Greek To Me

greek salad of romaine, crumbled feta, vine rippened tomato, cucumber, kalamata olives
tabbouleh with marinated grilled vegetables
warm pita bread with white bean hummus and yogurt tzatziki
lemon chicken
roasted potato with crumbled feta
baklava
additional add-on’s for your guests:
braised lamb shoulder
lentil soup with olive oil drizzle

The Parisian

nicoise, tuna, hericoverts, egg, tomato, fingerlings
warm individual baguettes, butter
steak frites
mushroom lentil ragout
trio of french cheeses, bri, goat cheese, camebert
creme brulee
additional add-on’s for your guests:
red wine braised chicken
french onion soup

Brown Bagging It

choice of three premade sandwiches…
roasted turkey breast, lettuce, avocado and sprouts on macrina bread
seasonal roasted vegetable sandwich with herbed goat cheese on baguette
baked ham with caramelized onion, lettuce, and tomato on macrina bread
applewood smoked bacon with romaine lettuce, vine ripe tomatoes and avocado on focaccia
grilled chicken ceasar salad with romaine lettuce, croutons and caesar vinaigrette
mixed greens, toasted hazelnuts, chevre, and mustard vinaigrette
(with appropriate condiments on the side)
whole fresh fruit
kettle chips
assorted cookies
For group less than 15 guests, a $75 attendant fee will apply

Custom pricing available from your catering manager