A Variety of Dining Experiences and Catering Services at Talaris in Seattle

Breakfast  |  Lunch  |  Dinner |  Hors d'oeuvres  |  Beverage

Breakfast

CONTINENTAL BREAKFAST

À LA CARTE UPGRADES

CHEF ATTENDED STATIONS

DESSERT DISPLAY STATION

A select assortment of petit fours and display cakes complemented with Starbucks coffee and Tazo herbal teas.

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Please note that a labor charge of $125 is assessed for evening food and beverage functions of less than 25 guests. All food and beverage prices are subject to a 20% service charge and applicable state sales tax, currently 9.3%.

LUNCH

ENTREES

Talaris' cuisine is as inspired as the setting. From a casual barbecue on the pond-side deck, to a gourmet dinner in the window-encircled Pacific Dining Room, our executive chef Bill Taylor and his culinary team will create a Seattle dining experience specific to your needs.

Entrée lunch options available

All entrées include our house salad, market fresh vegetables and potato, rice or pasta, artisan bread and dessert. Served with freshly brewed Starbucks coffee, Tazo herbal tea, iced tea, and lemonade.

SEAFOOD
Sweet chili encrusted filet of Salmon with teriyaki glace - $23.00
Pan seared Alaskan halibut with lemon and caper sauce (seasonal) - $24.00
Cold poached salmon filet, marinated vegetable salad, lemon, scotch whiskey sauce - $20.50

POULTRY
Broiled breast of chicken dijon, with seasoned breadcrumbs - $19.00
Grilled chicken breast with citrus butter sauce - $18.00
Roast chicken Caesar salad with tomato, artichoke hearts, croutons and pecorino cheese - $16.75

BEEF
New York steak, with crisp fried onions, sauce verde - $24.00
Old fashioned pot roast, with seasonal jardinière vegetables - $19.00
Sautéed Tenderloin tips with Northwest mushrooms, wine merchants' sauce - $23.00

VEGETARIAN
Stuffed pasta shells with goat cheese, ricotta, parmesan and tomato sauce - $17.75
Marinated and seared tofu with bell peppers, Thai curry sauce, basmati rice - $15.75

TALARIS DELI BUFFET

NORTHWEST LUNCHEON BUFFET

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Please note that a labor charge of $125.00 is assessed for evening food and beverage functions of less than 25 guests. All food and beverage prices are subject to a 20% service charge and applicable state sales tax, currently 9.3%.

DINNER

APPETIZERS, SALADS AND SOUPS

ALL ENTRÉES INCLUDE OUR HOUSE SALAD - To further enhance your meal, please consider the following salad selection upgrade - Additional charge: $1.75 per person
• Caesar salad with garlic croutons and shaved Romano cheese
• Bibb lettuce with apples, goat cheese, and almonds with apple cider vinaigrette
• Spinach with feta cheese, tear drop tomatoes, bell peppers, and balsamic vinaigrette

ENTRÉES

Our Chef gladly customizes menus to suit your needs. All entrées include our house salad, artesian bread, and market fresh vegetables
and potatos, rice or pasta, and dessert. Served with freshly brewed Starbucks coffee and assorted teas

Fresh Fish - $42 per guest
• Sauted herb encrusted salmon fillet with lemon butter sauce
• Pan roasted halibut with braised tomatoes and basil oil (seasonal)
• Broiled Sea Scallops with shallots, tomatoes, roasted garlic and white wine
• Braised sea bass with lemongrass broth, sake and soy sauce

Poultry - $37.50 per guest
• Roast Breast of Washington state chicken with cornbread stuffing and pan jus
• Sauted chicken breast with Northwest wild mushrooms and maderia sauce
• Fresh chicken breast stuffed with spinach and goat cheese, fresh herb glaze

Beef, Veal and Pork - $43 per guest
• Roast loin of pork with Savoyard potatoes and pork glaze reduction sauce
• Filet mignon, pan seared with a Diane sauce
• Sauted Veal Medallions with mushrooms, shallots and tomatoes
• Roast New York strip loin with an onion tart and merlot sauce

Vegetarian - $29 per guest
• Grilled and roasted vegetable plate with balsamic glaze
• Butternut squash ravioli with garlic cream sauce
• Marinated and grilled tofu with coconut Thai curry sauce

DESSERTS

Desserts included with your entrée price.
• Espresso chocolate mousse with Grand Marnier marinated berries
• Apple-walnut strudel with caramel sauce
• Seasonal fruit tarts
• Lemon cheesecake with citrus sauce
• Tiramisu tart with coffee cream
• Seasonal berry shortcake with buttermilk-almond biscuit

SAMPLE DINNER BUFFET MENU

Salads
Seasonal field greens with the following accompaniments:
• Seasoned croutons
• Assorted mixed olives
• Marinated artichoke hearts
• Fresh shredded cheeses

Assorted dressings to include:
• Low fat Italian vinaigrette
• Balsamic vinaigrette
• Ranch dressing

Four assorted deli salads or marinated vegetable platters

Assorted domestic and imported cheeses
Sliced and whole fruit platter

Main Entrees
• Meat entrée, such as chicken, pork or beef
• Vegetarian entrée
• Catch of the day

Accompaniments
• Chef’s choice of two starches
• Two market fresh vegetables
• Artisan breads and butter

Dessert
• Assorted dessert table with cakes and mini desserts
• Complimented with Starbucks coffee, herbal teas, lemonade, iced tea, and soft drinks

BBQ ON THE LAWN

$37.50 per guest - Minimum 35 guests

Choose two from each category. Served with artisan baked breads, and homemade skillet cornbread.

Salads
• Tossed green salad with assorted dressings
• Mardi Gras coleslaw
• Picnic potato salad
• Pasta salad

Entrees
• Chicken teriyaki
• Tri-tip sandwich with rosemary aioli
• Grilled fillet of salmon
• Barbecued shrimp
• Beef kebobs
• Barbecued baby back ribs

Sides
• Baked beans
• Platter of fresh sliced fruits
• Platter of grilled marinated vegetables
• Roasted corn-on-the-cob

Dessert
• Assorted buffet-style desserts

PLATED DINNER PACKAGES

NORTHWEST #1 - $42.50 per guest
• Oyster sampler from the waters of the Northwest, two sauces
• Melted sweet Walla Walla onion soup with aged gouda crouton
• Roast Loin of Pork with spaetzle and whole grain mustard sauce
• Apple walnut strudel with caramel sauce

NORTHWEST #2 - $46.00 per guest
• Steamed Manila clams with white wine, shallots, garlic, and parsley
• Roast squash soup with toasted pumpkin seeds and sour cream
• Filet of beef with wild mushroom turnover, red wine shallots and veal demi-glace
• Dark chocolate torte

NORTHWEST #3 - $48.00 per guest
• Smoked king salmon with Yakima apples and endive, toast points and grain mustard mayonnaise
• Dungeness crab bisque with pernod
• Ellensburg rack of lamb with eggplant relish and rosemary sauce
• Black Forest torte

ITALIAN - $42.50 per guest
• Coppa Salami with ripe pear and shaved romano cheese
• Minestrone soup
• Grilled swordfish loin with tomato relish, rice pilaf, and grilled vegetable kebobs
• Tiramisu tart with espresso coffee cream

FRENCH - $43.00 per guest
• Country-style pâté with apple-endive salad and toast points
• Mesclun salad with Montrachet cheese and citrus vinaigrette
• Herb crusted salmon with lemon butter sauce and rösti potatoes
• Warm apple tart

MIDWEST - $38.75 per guest
• Prawn cocktail with spicy horseradish sauce
• Field greens with walnut vinaigrette, cherry tomatoes, and goat cheese croquette
• Roast chicken breast with cornbread stuffing and country gravy
• Chocolate mousse with Grand Marnier marinated berries

CONTINENTAL - $43.50 per guest
• Seafood chowder
• Bibb and Arugula salad with ripe pears, Coppa salami, toasted pecans, and sherry vinaigrette
• New York strip with roasted shallot tart and merlot sauce
• Black forest torte with raspberry sauce

NAPA VALLEY - $43.50 per guest
• Fried rock shrimp with cayenne mustard mayonnaise
• Spinach salad with a warm pancetta-sherry dressing and goat cheese croquette
• Sake glazed sea bass with shrimp dumplings and lemongrass broth
• Tiramisu tart with espresso coffee cream

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Please note that a labor charge of $125.00 is assessed for evening food and beverage functions of less than 25 guests. All food and beverage prices are subject to a 20% service charge and applicable state sales tax, currently 9.3%.

HORS D'OEUVRES

HOT HORS D’OEUVRES

Minimum three dozen per item - $30 per dozen
• Quesadillas with grilled chicken and queso blanco
• Pork satay with Thai peanut dipping sauce

• Minimum three dozen per item - $37.50 per dozen
• Smoked salmon cakes with lemon-garlic aioli

CHILLED HORS D’OEUVRES

Minimum three dozen per item - $26 per dozen
• Smoked salmon salad on cucumber*
• Prosciutto wrapped melon*
• Fresh fruit kebobs
• Chef’s selection of assorted cold canapés
• Fresh mozzarella and oven dried tomato en skewer
• Maytag bleu cheese-filled Belgian endive spear*
• Country pâte on black bread with grain mustard*

Minimum three dozen per item - $32 per dozen
• Baby red potatoes filled with herb crème fraîche and caviar*
• Hardboiled eggs filled with deviled crab salad*
• Smoked trout and sweet onion salad on crostini*

Minimum three dozen per item - $39 per dozen
• Shrimp cocktail with spicy sauce
• Assorted sushi rolls with dipping sauces
• Seared Ahi tuna on roasted potato with olive tapenade*

HORS D’ OEUVRES DISPLAY PLATTERS

Each platter serves up to 40 guests, half size platters also available.

• Baked Brie wrapped in puff pastry and toast points - $55
• Seasonal Fruit display with honey yogurt dipping sauce - $145
• Deli Meat and Cheese assortment with sliced tomatoes, red onions, and sandwich breads. - $155
• Cheese and Seasonal Fruit featuring Northwest favorites and imported cheeses, dried fruit, toasted nuts, and crackers - $155
• Antipasto Platter with market fresh marinated, grilled and raw vegetables, cured olives, fresh mozzarella cheese, sliced artisan breads, and assorted dips and sauces - $180
• Smoked Salmon Lox with herbed cream cheese, condiments, and light rye bread - $195
• Northwest Seafood Platter with oysters on the half-shell, poached prawns, and steamed marinated manila clams and mussels - $235

SCAMPI STATION*
Sautéed gulf prawns with artichoke hearts, roma tomatoes, and herb butter sauce - $12.50 per guest

PASTA BAR
Roasted chicken tortellini with garlic cream sauce, Penne with roasted tomato sauce, Ravioli with three cheeses, basil pesto, bell peppers, and fresh herbs. Served with garlic bread and grated cheeses. - $9 per guest

CARVING STATION*
Choose one of the following:
Roast strip loin with a horseradish rémoulade, Marinated beef tri-tip with overnight barbecue sauce, Roast turkey breast with pan sauce. Served with an assortment of petite rolls and condiments. - $9.50 per guest

HORS D'OEUVRES PACKAGES

The following are priced per guest for one hour of service for a minimum of 30 guests.

PACKAGE ONE - $14 per guest
Hot Hors d’Oeuvres
• Chinese style egg rolls with sweet chili dipping sauce
• Mini Crab quiche with imported Swiss cheese
• Steamed and pan-fried dim-sum with dipping sauces
• Asian sesame chicken skewers

PACKAGE TWO - $15.75 per guest
Chilled Hors d’Oeuvres
• Imported and northwest cheeses served with sliced artisan bread, crackers, toasted nuts, and dried fruit
• Sliced seasonal fruits and berries
Hot Hors d’Oeuvres
• Assorted mini quiches
• Asian sesame chicken skewers

PACKAGE THREE - $18.75 per guest
Chilled Hors d’Oeuvres
• Platters of raw, grilled, roasted and marinated vegetables with fresh mozzarella, feta, imported olives and salami
Hot Hors d’Oeuvres
• Oriental flank steak spirals
• Mushroom caps with vegetarian filing
• Pasta Bar to include: Three-cheese ravioli with garlic cream sauce and smoked chicken tortellini in a spicy marinara sauce. Served with garlic bread and grated cheeses

Miscellaneous
• Mixed nuts - $18.50 per pound
• Potato chips with assorted dips - $15/bowl
• Tortilla chips with fresh salsas - $15/bowl
• Pretzels - $16/bowl

DESSERT DISPLAY STATIONS - Minimum of three dozen per item
• Assorted petite desserts - $44 per dozen
• Double dipped chocolate strawberries - $35 per dozen
• Assorted fruit and nut tartlets - $46 per dozen

The Talaris International Coffee Station - $40 per gallon
A display station of freshly brewed Starbucks coffees accompanied by fresh whipped cream, cinnamon sticks, shaved chocolate, and an assortment of flavored syrups. Offered in one gallon increments, which serve 30 guests.

Freshly brewed Starbucks coffee and assorted Tazo teas - $2.50 per guest

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All food and beverage prices are subject to a 20% service charge and applicable state sales tax, currently 9.3%.

BEVERAGES

PREMIUM BAR (hosted - $6 / no-host - $6.50)
• Jack Daniel’s Sour Mash Whiskey
• Absolut Vodka
• Tanqueray Gin
• Chivas Regal Scotch
• Bacardi Gold Rum
• Crown Royal Blended Whiskey
• Cuervo 1800 Tequila

DELUX BAR (hosted - $5.50 / no-host - $6.25)
• Jim Beam Bourbon
• Smirnoff Vodka
• Beefeater Gin
• Bacardi Silver Light Dry Rum
• Cutty Sark Scotch
• Seagram’s Seven Blended Whiskey
• Jose Cuervo Gold Tequila

AFTER-DINNER CORDIALS (hosted - $6.50 / no-host - $6.75)
• Grand Marnier
• Amaretto di Saronno
• Kahlua
• Bailey’s
• Sandeman Port Proprietor’s Reserve

HOUSE WINE AND BEER
• Domestic Beer (hosted - $4.25 / no-host - $4.75)
• Imported Beer & Micro Brews (hosted - $4.75 / no-host - $5.25)
• Columbia Crest Semillon-Chardonnay (hosted - $5.50 / no-host - $6.00)
• Columbia Crest Cabernet Sauvignon (hosted - $5.50 / no-host - $6.00)
• Hop Kiln Estate Chardonnay (hosted - $10.25 / no-host - $10.75)
• Hop Kiln big red (hosted - $7.75 / no-host - $8.00)

NON-ALCOHOLIC
• Soft Drinks (hosted - $2.75 / no-host - $3.00)
• Sparkling Waters (hosted - $3.25 / no-host - $3.50)
• Fruit Punch (21.00/Gallon)

WHITE WINES (no-host only)
• House White, Columbia Crest Semillon Chardonnay - $26.25
• Chateau Ste. Michelle Chardonnay - $33.50
• Columbia Crest Riesling - $20.00
• Kendall Jackson Chardonnay - $33.50
• Hop Kiln A Thousand Flowers - $33.00
• Hop Kiln 2004 Estate Chardonnay - $52.00

RED WINES (no-host only)
House Red, Columbia Crest Cabernet Sauvignon - $26.25
Columbia Crest Merlot - $33.50
Chateau Ste. Michelle Cabernet Sauvignon - $33.50
Hop Kiln Big Red - $35.00
Hop Kiln Rushin’ Red River - $38.00

CHAMPAGNE & SPARKLING WINES (no-host only)
Mumm’s, Cuvee Napa, Brut - $37.75
Domaine Ste. Michelle, Brut - $31.50
Rotari, Brut “Arte Italiana” N. V. - $25.25

NON-ALCOHOLIC (no-host only)
Martinelli’s Sparkling Cider - $17.00

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For every bar set up for an event, a minimum labor charge of $45.00 per bar will be assessed for each bar that does not generate $150 in beverage revenue (exclusive of tax) per hour per bar. A 20% service charge and applicable state sales tax will be added to all charges. All menu items are subject to seasonal availability and pricing.