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VENUES 2
We are proud of our partnerships at the most unique venues in the area. Our entire team, from sales to operations and kitchen staff are accustomed to working primarily in museums or historic venues. We take special care and consideration on all events in planning around limitations on timing and set up, care and respect to patrons and physical spaces while executing an event, and special attention to artifacts and exhibits before, during and after the event.
Exclusive Caterer
Museum of Flight ♦ South Seattle/Boeing Field
One of the Preferred Caterers Seattle Pacific Science Center ♦ Seattle Seattle Center♦ Seattle Wing Luke Asian Museum ♦ Seattle The Big Picture ♦ Seattle Seattle Public Library ♦ Seattle Sky View Observatory ♦ Seattle
South Side Seattle Design Center ♦ South Seattle Living Computer Museum ♦ SODO Boeing Customer Experience Center ♦ Renton LeMay-America’s Car Museum ♦ Tacoma Union Station ♦ Tacoma LeMay Family Collection at Marymount ♦ Tacoma
North Side Future of Flight ♦ Mukilteo/Paine Field
East Side Bellevue Arts Museum ♦ Bellevue DeLille Cellars ♦ Woodinville The Woodhouse Wine Estates ♦ Woodinville Puget Sound Energy Conference Center ♦Bellevue
LeMay/ACM and Pacific Science Center Menus 3/1/19
TABLE OF CONTENTS
Catering Policies 4
Beverages 5
Wine List 6
Breakfast Buffets 7
Seated Breakfasts & A La Carte Items 8
Casual Lunch Buffets & Snacks 9
Lunch Buffets 10
Seated Luncheons 11
Dinner Buffets 12
Seated Dinners 13-14
Light Hors d’oeuvre Buffets 15
Heavy Hors d’oeuvre Buffets 16
A La Carte Hors d’oeuvre 17
Buffet Enhancements 18
Stations 19
Desserts 20
Specialty Cakes 21
CATERING POLICIES 4
FOOD MINIMUMS Food minimum purchases range from $1,000.00—$2,000.00 based upon day of the week. During December food minimum purchases range from $2,000.00—$4,000.00 based upon day of the week.
GUARANTEED GUEST COUNTS The final guaranteed number of guests is due by 12:00pm (PST) Up to 500 guests final counts are due (5) business days prior 501 + guests final counts are due (7) business days prior Final billing is based on the guaranteed number or the actual number of guests, whichever is greater. If guarantee is not received by due date/time, guarantee will be set at the most recent estimate listed on the banquet event order.
DEPOSITS & FINAL PAYMENT POLICIES A 50% deposit of the estimated charges is required to confirm the catering contract. The balance is due four (4) business days prior to the event. Any adjustments are payable upon conclusion of the event.
DROP-OFF/ PICK UP Food can be picked up at our catering kitchen, located at the Museum of Flight, or delivered to the location of your choice. Food will be packaged in disposable containers that are priced at $4.00 each. Delivery charges begin at $100.00. Please consult your sales manager for an estimate.
STAFFING We offer professional, experienced captains, bartenders, servers, kitchen staff and coat check staff to service your event. Service staff are billed by the hour, portal-to-portal, based on a four hour minimum per staff person. Upon selection of the venue, service desired, approximate number of guests and hours of the function, we will be happy to estimate a labor cost. Final labor cost is based on actual portal-to-portal times. In order to ensure a safe work environment for our staff, we require a minimum of two service staff assigned to each event. Fifty percent of all hourly personnel or delivery charges are paid to our service staff.
GRATUITY Our sales managers will suggest an appropriate gratuity for the service staff assigned to your event. One hundred percent of the suggested gratuity is paid to our service staff.
RENTALS/SERVICEWARE / TRANSPORTATION
Tables, chairs, linens, china, glassware, flatware, etc. are an additional cost for off-premise catering. Final cost of rental equipment is subject to selection of venue, catering services offered. Delivery charges may apply and are subject to venue accessibility and regulation. Truck rental, fuel and parking fees may apply. Subject to change based on venue location and parking availability.
MENU PLANNING & ENTRÉE CHOICE All prices and menus items are subject to change For seated meals, we can accommodate a pre-determined choice up to (3) selections including vegetarian. All entrees will be billed at the higher price. Choice not available for duet entrées. Client to provide entrée split choice and identifying cards for each guests meal selection. Dietary substitutions can be made, please ask your sales manager. Requests must be made at the time the guaranteed guest count is due. Additional charges will apply to late requests. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk. Raw or undercooked foods are noted by the asterisk (*) throughout our menus.
BEVERAGES 5 Hosted beverages billed on consumption NON - ALCOHOLIC BEVERAGES BY THE GALLON Coffee, Decaffeinated Coffee, Hot Tea 54.00 per gallon Iced Tea with Lemon 43.00 per gallon Lemonade 43.00 per gallon Strawberry Lemonade 50.00 per gallon Citrus Fresh Fruit Punch 43.00 per gallon Basil Lime Spritzer 62.00 per gallon
BOTTLED OR CANNED BEVERAGES The following beverages can be hosted on a beverage station, bar or served at a cash bar. HOSTED CASH Soft Drinks 4.00 each 4.50 each Juices 4.00 each 4.50 each Bottled Water 4.00 each 4.50 each Mineral Water 4.00 each 4.50 each
We will provide beverage dispensers of water on a beverage station at no additional charge. If you would like pitchers of water placed on the meeting tables with glassware there is a $1.00 per person charge. We also offer flavored waters such as Lemon Lime; Cucumber Mint; Strawberry Basil and more at $27.00 per gallon.
ALCOHOLIC BEVERAGES Please consult your sales manager for specialty cocktail options & pricing. Wines by the bottle are available on the following page.
HOSTED CASH HOSTED CASH Platinum NW Wine 11.00 per glass 11.75 per glass Domestic Beers 7.50 each 8.25 each Platinum Cocktails 11.00 each 11.75 each Microbrews 8.00 each 8.75 each
Premium Wine 10.00 per glass 10.75 per glass Craft Cocktails 11.00 each 11.75 each Premium Cocktails 10.00 each 10.75 each Cordials 11.00 each 11.75 each
House Wine 9.00 per glass 9.75 per glass Jet Fuel basil, lime & vodka House Cocktails 9.00 each 9.75 each Sky-Diver Martini *Ask your sales manager about our specialty cocktails
BAR PACKAGES
FULL BAR SERVICE PACKAGE
Client provides liquor, beer, wine and nonalcoholic beverages. Catering by McCormick & Schmick’s serves beverages and provides mixers, bar condiments, ice, glassware and all beverage service equipment and linens. $8.00 per guest + bartender hourly rate. ($6.00 per guest for disposables)
BEER/WINE SERVICE PACKAGE
Client provides beer, wine and nonalcoholic beverages. Catering by McCormick & Schmick’s serves beverages and provides ice, glassware and all beverage service equipment and linens. $7.00 per guest + bartender hourly rate ($5.00 per guest for disposables)
Client shall obtain a Banquet Permit or Special Occasions License and provide caterer with a copy by one week prior to
LeMay/ACM and Pacific Science Center Menus 3/1/19 WINES BY THE BOTTLE 6 Wine selection & prices are subject to availability.
WHITE WINES Kestrel “Old Vine” Chardonnay - Washington 52.00 Chateau Ste. Michelle “Indian Wells” Chardonnay - Washington 54.00 Dunham “Shirley Mays” Chardonnay - Washington 63.00 Sonoma Cutrer “Russian River” Chardonnay - California 71.00 Woodward Canyon Chardonnay –Washington 91.00 EFESTE Lola Chardonnay - Washington 81.00 Cakebread Chardonnay - California 97.00 Côte Bonneville Dubrul Vineyard Chardonnay - Washington 99.00 Far Niente Chardonnay - California 123.00
Chateau Ste. Michelle “Horse Heaven” Sauvignon Blanc - Washington 51.00 Sleight of Hand Rosé - Washington 51.00 Nine Hats by Long Shadows Pinot Gris - Washington 52.00 Airfield Estates Lightning - Washington 54.00 L’Ecole N° 41 Chenin Blanc - Washington 55.00 DeLille Chaleur Blanc - Washington 92.00
RED WINES Browne Family Vineyards “The Advocate” Red Blend—Washington 52.00 Chateau Ste. Michelle “Indian Wells” Merlot - Washington 57.00 Dunham Cellars Three Legged Red - Washington 60.00 Airfield Estates “Aviator” - Washington 75.00 Chateau Ste. Michelle “Cold Creek” Cabernet Sauvignon - Washington 76.00 Dunham Cellars Cabernet Sauvignon - Washington 90.00 Woodward Canyon “Artists Series” Cabernet - Washington 92.00 DeLille Cellars D2 - Washington 94.00 Sparkman Stella Mae - Washington 103.00 Stag’s Leap Wine Cellars Napa Valley Cabernet Sauvignon - California 109.00 Jordan Cabernet Sauvignon - California 115.00 Long Shadows Chester-Kidder - Washington 116.00 DeLille Cellars “Harrison Hill” - Washington 172.00
Eola Hills Pinot Noir - Oregon 53.00 Gordon Brothers Syrah - Washington 53.00
SPARKLING WINES Wycliff Brut - California 35.00 Fili Prosceco - Italy 43.00 Treveri Cellars Extra-Brut "Blanc de Blanc" - Washington 50.00 Nicolas Feuillatte Réserve Exclusive Brut—France 66.00 Veuve Clicquot - France 128.00 Martinelli’s Sparkling Cider - Non-Alcoholic 18.00
Updated 3/1/2019
BREAKFAST BUFFETS 7 All buffets include fresh squeezed orange juice, coffee, decaffeinated coffee & hot tea for the first 1.5 hours. All buffets, except Signature Continental, have a minimum order of 20 guests.
SIGNATURE CONTINENTAL 18.25 Bakery Basket chef’s selection of our freshly baked breakfast pastries, such as, croissants, cinnamon rolls, breakfast breads along with other items from our bakeshop served with butter & fruit preserves Seasonal Selection of Fresh Fruit & Berries Assorted Greek Yogurts
QUICK START 20.25 Bakery Basket chef’s selection of our freshly baked breakfast pastries, such as, croissants, cinnamon rolls, breakfast breads along with other items from our bakeshop served with butter & fruit preserves Seasonal Selection of Fresh Fruit & Berries Warm Croissants Sandwich with scrambled eggs, ham & melted cheddar cheese
SNOQUALMIE DAYBREAK 21.50 Whole Grain Muffins morning glory, blackberry granola & blueberry banana Seasonal Selection of Fresh Fruit & Berries Steel Cut Oatmeal pecans, cinnamon, dried cranberries, golden raisins, honey, brown sugar & milk Vanilla Yogurt Bar homemade granola, fresh local berries & diced mango
MT. RAINIER SUNRISE 25.25 Bakery Basket chef’s selection of our freshly baked breakfast pastries, such as, croissants, cinnamon rolls, breakfast breads along with other items from our bakeshop served with butter & fruit preserves Seasonal Selection of Fresh Fruit & Berries Scrambled Eggs Apple Wood Smoked Bacon Pork Sausage Links Hash Brown Casserole sharp cheddar cheese
OLYMPIC DAWN 28.25 Bakery Basket chef’s selection of our freshly baked breakfast pastries, such as, croissants, cinnamon rolls, breakfast breads along with other items from our bakeshop served with butter & fruit preserves Seasonal Selection of Fresh Fruit & Berries Egg Soufflé Roulade spinach, mushroom & tomato coulis Praline Glazed Madagascar Vanilla French Toast Royal warm maple syrup & berry compote Apple Wood Smoked Bacon Pork Sausage Links Hash Brown Casserole sharp cheddar cheese
CASCADE MOUNTAINS BRUNCH 37.00 Bakery Basket chef’s selection of our freshly baked breakfast pastries, such as, croissants, cinnamon rolls, breakfast breads along with other items from our bakeshop served with butter & fruit preserves Seasonal Selection of Fresh Fruit & Berries Baby Spinach Salad feta cheese, roasted pepitas, sliced red onion, yellow peppers & lemon poppy seed vinaigrette Marinated Asparagus & Heirloom Tomato Display lemon aioli & balsamic vinaigrette Scrambled Eggs Honey Smoked Bacon Pork Sausage Links Northwest Cedar Plank Salmon tomato caper relish, dill crème fraiche & fennel salad Herb Marinated Grilled Chicken sundried tomato basil cream sauce Creamy au Gratin Potatoes
LeMay/ACM and Pacific Science Center Menus 3/1/19 A LA CARTE BREAKFAST ITEMS 8 The following items may be added on to enhance the previous breakfast buffets. Healthy Start Parfait 6.25 homemade granola & yogurt parfait layered with fresh berries
Assorted Quiche 7.50 ham & cheddar, bacon & asparagus or vegetarian
French Toast Station 7.50 madagascar vanilla brioche French toast accompanied by fresh strawberries, blueberries, raisins, candied nuts, berry compote, whipped butter, maple syrup & fresh whipped cream
Scrambled Egg Station 7.75 fluffy scrambled eggs accompanied by ham, bacon, sausage, sautéed mushrooms, chives, tomatoes, peppers, fresh herbs & cheddar cheese
Hot Cereal Station 6.00 steel cut oatmeal with toasted almonds accompanied by whipped butter, maple syrup, fresh hive honey, dried cranberries, raisins & brown sugar
Assorted Bagels 4.00 cream cheese & fruit preserves (Minimum Order of 1 Dozen)
Add on Smoked Salmon Platter 2.75 capers, red onion & hard boiled egg
Warm Croissant Sandwich 6.75 scrambled eggs, ham & melted cheddar cheese SEATED BREAKFAST Seated breakfast to include M&S bakery basket, fresh squeezed orange juice, coffee, decaffeinated coffee & hot tea
MORNING SCRAMBLE 22.50 Fresh Seasonal Fruit Cup Local Sharp Cheddar Scrambled Eggs Apple Wood Smoked Bacon Roasted New Potatoes with sautéed onions & peppers
FIRST TOAST 25.00 Homemade Granola & Yogurt Parfait layered with fresh berries Madagascar Vanilla Brioche French Toast honey pecan butter & maple syrup Pork Sausage Links Roasted New Potatoes with sautéed onions & peppers
VEGETARIAN START 23.75 Homemade Granola & Yogurt Parfait layered with fresh berries Southwestern Tofu Scramble with onions, peppers, spinach and fresh tomato Roasted New Potatoes with sautéed onions & peppers
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk. LIGHT & CASUAL LUNCH BUFFETS 9
Add soup to one of the below sandwich buffets for 4.50 per guest: Clam Chowder, Tomato Basil, Butternut Bisque or Vegetarian Minestrone
SODO DELI 19.00 Radicchio, Romaine & Butter Lettuces with pear tomatoes, focaccia croutons, English cucumber, feta cheese & white balsamic vinaigrette Tri Color Farfalle Salad spring squash, assorted peppers & creamy red pepper pesto dressing Seasonal Sliced Fruit Platter Build Your Own Sandwich honey baked ham, turkey, roast beef & pastrami, tuna salad, emmental Swiss, Oregon sharp cheddar, provolone cheese, stone ground & Dijon mustard & mayonnaise assorted sliced breads & sandwich rolls Assorted Cookies & Brownies
GEORGETOWN DELI 21.00 Includes two half sandwiches per guest. Mixed Field Greens mandarin oranges, dried cranberries, candied pecans & raspberry vinaigrette Tim’s Cascade Potato Chips Santa Fe Turkey Club Sourdough Bread avocado spread, lettuce, tomato, bacon & Sriracha aioli Roast Beef Baguette thinly sliced roast beef, French baguette, lettuce, tomato & horseradish roasted garlic spread Grilled Pesto Chicken Brioche Roll sliced chilled chicken, provolone, lettuce, tomato & basil pesto mayonnaise Vegetarian Pita hummus, baby arugula, tomato, olive tapenade, feta & roasted red pepper Assorted House Made Cupcakes THEMED SNACK BREAKS Minimum order of 20 guests IN FLIGHT SNACK BREAK 7.50 fresh fruit skewers, assorted yogurts, mixed nuts THE DIPPER 5.00 & market vegetables crisp pita chips, tortilla chips, red pepper hummus & salsa fresca BALLPARK 7.75 soft pretzels, mixed nuts, kettle style potato chips FUELING STATION 5.75 & roasted onion dip assorted brownies, cookies, biscotti & carafes of milk
12th Man 8.75 skittles, blue & green frosted cupcakes, football cookies, caramel corn & house made snack mix
A LA CARTE SNACKS Tim’s Cascade Potato Chips 1.75 per bag Brownies 2.25 per piece Trail Mix 1.75 per bag Assorted Shortbread Airplane or Car Cookies Mixed Nuts (serves 8-10) 21.75 per pound Dipped in Chocolate 3.00 per piece Assorted Ice Cream Bars 2.50 each Market Vegetable Platter Whole Fruit 1.50 per piece with herb dip 3.50 per person Fresh Fruit Skewers 3.50 per piece Imported & Domestic Cheese Display Assorted Yogurts 2.75 each with assorted crackers 4.75 per person Hard Boiled Egg 2.25 each Individual Celery Sticks Assorted Muffins 3.00 each with peanut butter 2.25 each Assorted Biscotti 3.00 per piece Individual Apple Slices Fresh Baked Cookies 2.75 per piece with peanut butter 2.50 each Assorted Bar Cookies 2.25 per piece Flavored Popcorn Ask for a Quote
LeMay/ACM and Pacific Science Center Menus 3/1/19 LUNCH BUFFETS 10 The following lunch buffet portions are offered until 3:30pm. Dinner pricing and portions are applicable for buffets starting after 3:30 PM All buffets have a minimum order of 20 guests FREMONT FLAVORS 26.50 Avocado, Orange & Jicama Salad red pepper, cilantro, orange, lime & olive oil topped with feta cheese Black Bean & Corn Salad diced tomato, peppers & ancho tomato dressing Baja Slaw Plantain Chips Sandwich Cubano roasted pork, ham, pickles, Swiss cheese & mustard on Cuban bread Achiote Marinated Grilled Chicken Breast sautéed onions & peppers, on a bed of Cuban rice Individual Tres Leches
BALLARD BOUNTY 27.50 Mixed Field Greens with Oregon bleu, caramelized walnuts, diced pears, dried cranberries & pumpkin seed vinaigrette Marinated Mushroom Artichoke Salad roasted red pepper, fresh basil & Italian vinaigrette Herb & Garlic Marinated Breast of Chicken sundried tomato basil cream sauce Gemelli Pasta with sundried tomatoes, wild mushrooms, roasted red pepper, asparagus tips & lemon basil sauce Seasonal Vegetables Artisan Breads sweet cream butter Caramel Apple & Derby Bars
EASTLAKE ESSENTIALS 29.00 Tossed Caesar Salad parmesan, garlic croutons & creamy Caesar dressing Grilled Vegetable Display marinated & grilled garden vegetables with boursin scallion dipping sauce Bistro Beef Tender wild mushroom ragu & Pappardelle pastas Medallions of Chicken Carciofi artichoke hearts, mushrooms, sundried tomato, basil & lemon butter sauce Creamy Mascarpone & Roasted Garlic Polenta Seasonal Sliced Fruit Display melon, pineapple & grapes garnished with fresh berries & citrus Focaccia & Grissini Cannoli classic sweetened Ricotta filling studded with chocolate chips
DOWNTOWN DISTINCTION 29.75 Little Gem & Radicchio Lettuces, pear tomatoes, Nicoise olives, roasted beets, feta & honey lemon vinaigrette Broccoli Cashew Salad bell peppers, red onion & toasted sesame dressing Chilled Tropical Spiced Chicken Platter sliced orange & mango lime mayonnaise Florentine Stuffed Salmon Lemon Bure Blanc Ruby Wild Rice Pilaf colusar red rice, sprouted sienna red rice, wild rice and sprouted brown rice Seasonal Fresh Fruit Salad Artisan Breads sweet cream butter Assorted Dessert Bars
SOUTH LAKE UNION SAVORIES 35.75 Grilled Focaccia Panzanella Salad artisan tomatoes, red onion, arugula, basil & white balsamic vinaigrette Seasonal Sliced Fruit Platter selection of melon, pineapple & grapes garnished with fresh berries & citrus Cavatappi Pasta Salad fresh garden vegetables & red pepper pesto dressing Tomato Caprese Display fresh mozzarella, basil pesto & balsamic reduction Crab Stuffed Dover Sole Sherry Lobster sauce *Chipotle Dry Rubbed New York Striploin caramelized onions & sautéed button mushrooms- Oven Roasted New Potatoes fresh herbs, olive oil & garlic Artisan Breads sweet cream butter Mini Chocolate Tarts & Coconut Cream Tarts
* Chef attended carving station upon request. *Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk.
SEATED LUNCHEON 11
SOUPS Tomato Basil 6.00 Butternut Bisque 6.00
Vegetable Minestrone 6.00 M&S Famous New England Clam Chowder 6.50
SALADS
Artisan Petit Greens 6.25 Tossed Local Garden Greens 6.75 Traditional Caesar 6.25 Washington apples, sundried poached pear, Oregon blue cheese, focaccia croutons, cranberries, sliced radishes, mandarin orange, micro sorrel, shaved parmesan cracked hazelnuts roasted hazelnuts & creamy garlic dressing & spiced cider vinaigrette & three citrus vinaigrette
ENTRÉES All entrées include coffee, decaffeinated coffee, hot tea, fresh bread & butter & seasonal vegetables
Basil & Garlic Marinated Grilled Chicken 20.50 Grilled Top Sirloin 27.50 romesco sauce & Yukon gold mashed potatoes wild mushroom fricassee, port demi & dill roasted new potatoes Chipotle Glazed Chicken 20.50 black bean, corn salsa & jasmine rice Creole Tempeh - Vegan 20.50 wild mushroom Etouffee, ruby wild rice pilaf Grilled Salmon 24.00 tomato orzo, lemon butter sauce Grilled Acorn Squash - Vegan 20.50 & sundried tomato pesto blend of vegetables, quinoa, lentil & fresh tomato coulis
Parmesan Crusted Pacific Rockfish 25.25 Grilled Fresh Vegetable Napoleon - Vegan 20.50 scampi sauce, Provençal tomato relish sweet corn maque choux & ripe avocado & herbed risotto
ENTRÉE SALADS
All entrée salads include coffee, decaffeinated coffee, hot tea, fresh bread & butter & family style dessert platter.
Grilled Salmon Nicoise Salad 24.50 mixed field greens, marinated red potatoes, hard boiled egg, pear tomatoes, grilled salmon, green beans, nicoise olives & Dijon vinaigrette
Grilled Chicken Cobb Salad 22.25 mixed field greens, avocado, tomato, cucumber, hard boiled egg, crumbled bleu cheese, bacon & fresh herb ranch dressing
Flat Iron Steak Salad 25.50 mixed field greens, julienne red, green & yellow pepper, tomato, cucumber, crumbled gorgonzola & balsamic vinaigrette
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk.
LeMay/ACM and Pacific Science Center Menus 3/1/19 DINNER BUFFETS 12 All dinner buffets have a minimum order of 20 guests
TASTE OF INDIA 34.25 Fresh Tomato Cucumber Salad chopped coriander, red onion & lemon Curried Chickpea Salad green peas, red pepper, spring onion & lightly curried coconut milk dressing Seasonal Fruit Salad Warm Nann East Indian Spiced Salmon on a bed of green lentil dahl Tandoori Spiced Chicken tzatziki sauce Saffron Rice Pilaf onion, carrot & green peas
MEDITERRANEAN FLAVORS 36.00 Greek Salad romaine lettuce, pear tomatoes, cucumbers, tri color peppers, Kalamata olives, red onion, feta & white balsamic vinaigrette Tri Color Orzo Salad Seasonal Sliced Fruit Platter Artisan Breads sweet cream butter Tuscan Herb-Rubbed Pork Loin fresh herbs, garlic, lemon zest & cabernet pan sauce Roasted Ling Cod lemon chive panko & cioppino sauce Farro Pilaf sautéed onions, wild mushrooms, fresh basil, roasted peppers & Parmesan Ciambotta Italian vegetable stew
PACIFIC SPECIALTIES 40.50 Artisan Lettuce Blend with spiced pecans, dried cherries, mandarin orange, Oregon bleu & raspberry vinaigrette Golden Jewel & Vegetable Salad Israeli couscous, tri-colored orzo, spring vegetables, baby garbanzo beans, quinoa, tarragon vinaigrette Penne Pasta Salad capers, house smoked salmon, red onion, toasted hazelnuts & creamy lemon dill vinaigrette Artisan Breads sweet cream butter Marinated Slow Roasted London Broil thinly sliced & topped with a blackberry demi & crumbled blue cheese Crab Crusted Salmon with a lemon basil sauce Roasted Garlic Yukon Gold Mashed Potatoes Sautéed Green Bean Almandine
WOODINVILLE BREWER’S SPOTLIGHT 42.75 Spinach, Radicchio & Little Gem Lettuce tomatoes, Nicoise olives, roasted beets & Long Hammer IPA vinaigrette Marinated Mushroom Artichoke Salad roasted red pepper, fresh basil & Italian vinaigrette Hornsby’s Hard Cider Marinated Grilled Chicken Caramelized Onion Apple Cider sauce Artisan Breads sweet cream butter Chilled Beer Brined Shrimp Platter tequila-lime cocktail sauce & fresh lemon *Stout Braised Brisket bourbon peach glaze - carved Oven Roasted Red Skin Potatoes caramelized onion & fresh rosemary Cauliflower Au Gratin
SAN JUAN ISLANDS EXPERIENCE 54.00 Caesar Salad tossed with shredded parmesan, focaccia croutons & creamy Caesar dressing Balsamic Marinated Green Bean Platter sliced country olives, herbed feta cheese & oven roasted tomatoes Wild Rice Salad spiced pepitas, shredded carrot, sundried cranberries, toasted pine nuts & apple cider vinaigrette Seasonal Sliced Fruit Platter Artisan Breads sweet cream butter Seafood Stuffed West Coast Dover Sole with saffron cream sauce Achiote Marinated Grilled Chicken Breast sautéed onions, peppers & achiote sauce *Herb Roasted Prime Rib of Beef roasted garlic horseradish cream & whole grain mustard - carved Baked Cavatappi smoked gouda cream sauce topped with crunchy panko topping Corn Sauté olive oil, diced tomato & fresh basil
*Chef attended carving station upon request, additional labor charge
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk.
SEATED DINNER 13 To include coffee, decaffeinated coffee, hot tea, bread basket with sweet cream butter & seasonal vegetables.
AMUSE-BOUCHE bite size plated hors d’oeuvres
St. Andre & Strawberry 5.00 Duck Pastrami 7.75 mint & aged balsamic rye crisp, pickled shallots, Dijon cream & burgundy blackberry Seared Ahi Tuna 8.25 Yuzu aioli, toasted sesame seeds & micro cilantro Dungeness Crab & Watermelon Salad 8.50
tarragon grapefruit vinaigrette
APPETIZERS
House Smoked Salmon 10.75 Tuna Poke 13.75 fennel salad, citrus, dill crème fraiche fresh kimchi, wasabi aioli, wonton crisp
Vegetarian Ceviche 8.25 Grilled Jumbo Prawn Cocktail 10.25 cilantro, tropical mango salsa & hearts of palm mango bbq sauce & lemon
SALADS
Butter Lettuce & 8.00 Traditional Caesar Salad 6.75 Spring Pea Tendril Salad focaccia croutons, shaved parmesan pomegranate seeds, sliced radish, pear & creamy garlic dressing tomato, pecans & blood orange vinaigrette Mixed Field Greens 6.75 Northwest Local Grown Lettuces 8.25 mandarin oranges, dried cranberries, poached pear, Oregon blue cheese, gorgonzola, spiced pecans mandarin orange, micro sorrel, & raspberry vinaigrette roasted hazelnuts & three citrus vinaigrette
Watermelon Arugula Salad 7.50 vine ripe tomatoes, feta & white balsamic vinaigrette
KID’S ENTRÉES To include a fresh fruit cup starter & milk
Baked Macaroni & Cheese 15.25 Chicken Strips 15.25 carrot & celery sticks & creamy ranch dip honey mustard & seasonal vegetables
Grilled Chicken Penne Alfredo 15.25 carrot & celery sticks
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk.
LeMay/ACM and Pacific Science Center Menus 3/1/19 SEATED DINNER ENTRÉES 14
SEAFOOD
Roasted Northwest Salmon 29.50 Macadamia Crusted Mahi Mahi 31.75 toasted hazelnuts, fresh berries, tropical mango salsa, lemon grass ginger beurre blanc, chardonnay beurre blanc, ruby wild rice pilaf Jasmine rice
Pacific Rockfish 29.50 Southwest Spiced King Salmon 32.25 creamy tomato orzo, lemon butter sauce, crispy capers sweet corn maque choux, ruby wild rice pilaf
Potato & Chive Crusted Ling Cod 31.00 Seafood Stuffed Jumbo Prawns 37.75 edamame corn succotash, saffron tomato emulsion chardonnay beurre blanc, roasted red pepper mashed
Seafood Stuffed West Coast Dover Sole 34.75 pearled saffron rice & lemon butter sauce MEAT Pan Seared 8oz Top Sirloin Steak 31.25 Wild Mushroom Stuffed Chicken Breast 29.50 roasted shallot merlot demi, chevre mashed potato Marsala wine sauce, Yukon gold mashed potatoes
Center Cut Grilled Filet Mignon 47.50 Puttanesca Style Chicken 27.75 gorgonzola chive butter, port demi-glaze, garlic & rosemary marinated, Beecher’s dauphine potatoes creamy roasted garlic polenta
Slow Roasted 12oz Prime Rib of Beef 37.75 Maple Brined Marinated Pork Loin 28.50 Roasted garlic horseradish cream, pan jus, maple brined pork loin, roasted Yukon gold potatoes Yukon gold mashed potatoes (Minimum 12 Orders) & roasted Yukon gold potatoes
SURF & TURF
Center Cut Filet 55.75 Petit Filet Chimichurri & Sundried Tomato Crusted Halibut & Spiced Rubbed King Salmon 51.75 chimichurri butter, port demi, tomato confit, sweet corn maque choux, Rio rice blend with sweet dauphine potatoes potato orzo, quinoa, wheat berries & heirloom rice
Pan Seared Top Sirloin Medallion of Beef Tenderloin & Seafood Stuffed Prawns 39.75 & Dungeness Crab Cakes 59.25 wild mushroom demi, chardonnay beurre blanc, cabernet demi, saffron sauce, roasted red pepper mashed dauphine potatoes
Grilled Top Sirloin & Grilled Salmon 37.50 Grilled Chicken & Pan Seared Salmon 34.50 wild mushroom demi, chardonnay beurre blanc, roasted red pepper coulis, Rio rice blend with sweet roasted garlic Yukon gold mashed potatoes potato orzo, quinoa, wheat berries & heirloom rice VEGETARIAN & VEGAN ENTRÉES
Stuffed Grilled Acorn Squash - Vegan 27.50 Fresh Local Vegetable Risotto 27.50 filled with a blend of vegetables, quinoa & lentils, roasted king oyster mushrooms, grilled asparagus, fresh tomato coulis sundried tomato cream sauce
Creole Tempeh - Vegan 27.50 Braised Chickpea Caponata - Vegan 27.50 wild mushroom etouffee, ruby wild rice pilaf spaghetti squash nest
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk. 15 LIGHT HORS D’OEUVRE BUFFET The following menus provide an accompaniment to late afternoon cocktails, minimum order of 20 guests
RELAX WITH WASHINGTON 25.25 Grilled Vegetable Display marinated & grilled garden vegetables with boursin scallion dipping sauce Warm Sundried Tomato, Fresh Basil & Parmesan Dip rosemary cracker bread Spanakopita feta & spinach wrapped in Phyllo dough Seafood Stuffed Mushrooms crab, smoked salmon & shrimp Las Cruces BBQ Rubbed Beef Lollipop wrapped in bacon Smoky Chili & Cumin Marinated Chicken Breast Platter with black bean corn salsa & grilled asparagus
SEATTLE SAMPLER 26.50 Fresh Fruit Display seasonal melon, pineapple & citrus garnished with grapes & local berries Baked Brie with Caramelized Onions Sweet Cherry Jam sliced French baguette, red grapes & berries Warm Spinach & Artichoke Dip garlic herb crostini Vegetarian Pinwheel Bites cilantro roasted garlic hummus, olive tapenade, roasted red pepper & wild arugula Italian Sausage & Parmesan Stuffed Mushrooms Chilled Orange Miso Glazed Salmon Skewers Herb Roasted Turkey Breast Platter roasted red onion aioli, whole grain mustard & mini rolls
TRAY PASSED HORS D’OEUVRE PACKAGES The following menus provide an accompaniment to late afternoon cocktails, minimum order of 20 guests
COCKTAIL HOUR 18.00 Smoked Salmon & Cucumber Canapé Tenderloin of Beef Crostini goat cheese mousse & saffron poached pear Petit Sweet Corn Madeleine's shallot fresh chive crème fraîche Crab & Asparagus Tart in a mini filo cup with smoked gouda Chicken Saltimbocca Bites fresh sage & imported prosciutto
SCRUMPTIOUS BITES 21.00 Lobster Medallions with Tropical Mango Salsa served on a tasting spoon with sriracha aioli Medjool Almond Stuffed Dates chevre mousse & spiced almond Beef Carpaccio on brioche toast with caper parmesan mousse & arugula pesto Mini Muffaletta Bites toasted focaccia bread & olive tapenade Crab Cakes saffron aioli Candied Bacon Wrapped Chicken Lollipops avocado wasabi dipping sauce
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk.
LeMay/ACM and Pacific Science Center Menus 3/1/19 HEAVY HORS D’OEUVRE BUFFET 16 Minimum order of 20 guests
ASIAN INSPIRATION 35.25 Sesame & Noodle Salad fresh vegetables & a sesame ginger dressing (served in mini take-out boxes) Tropical Fruit Display melon, pineapple, mango & papaya garnished with sugar cane sticks, star fruit & fresh coconut Crisp Vegetarian Spring Rolls sweet chili sauce Chicken & Vegetable Fried Rice Tuna Poke fresh kimchi, wasabi aioli with a wonton chip served in a Cosmo glass Chinese Pork Dumplings ponzu dipping sauce Szechuan Marinated Beef Skewers ginger soy glaze
SOUTHERN FLAIR 37.50 Romaine & Arugula Salad candied pecans, peaches, roasted corn, grape tomatoes, red onion, cornbread croutons, buttermilk ranch dressing Roasted Beet & Citrus Salad honey-orange vinaigrette Mini Muffaletta Bites toasted focaccia, olive tapenade Red Beans & Rice slow cooked red beans with onion, pork, and seasonings over white rice Crawfish & Corn Beignets creole remoulade Roasted Bourbon Glazed Salmon celery root apple salad, lemon caper aioli Southern Fried Chicken & Biscuit Sliders lettuce, tomato, dill pickles, herb mayonnaise Jambalaya Skewers cajun seasoned chicken, andouille sausage & shrimp
NORTHWEST FRESH 39.75 Local Northwest Cheese Display Beechers Flagship, Red Wax Gouda, Rogue River Bleu, Tillamook Yellow Cheddar & Creamy Fontina with assorted crackers & croccantini Fresh Fruit Display melon, pineapple & citrus garnished with grapes & local berries House Smoked Salmon Cavatappi Salad red onion, capers, asparagus tips, hazelnuts, red & yellow peppers in a creamy lemon dill dressing Smoked Chicken Platter apple cherry chutney, vegetable slaw & mini rolls Wild Mushroom Sweet Onion Frittata ricotta & fresh chive Crab Cakes saffron aioli Chipotle Rubbed Beef Kabobs pasilla peppers, sweet onion & cilantro lime crema Florentine Stuffed Mushroom with creamy spinach
LEFT COAST FAVORITES 45.00 Individual Louie Salads iceberg lettuce, bay shrimp, diced tomatoes, hard boiled eggs, black olives & Louie dressing Imported & Domestic Cheese Display red grapes, local strawberries & assorted crackers Warm Spinach & Artichoke Dip baguette & rosemary cracker bread Warm Brie Tartlet sour cherry jam & toasted almond Gemelli Pasta sundried tomatoes, wild mushrooms, roasted red pepper, asparagus tips & lemon basil sauce Macadamia Crusted Mahi Mahi lemon butter sauce, tropical mango salsa Chilled Cider Marinated Chicken Platter marinated in Hornsby’s Hard Cider and oven roasted with pickled onions, mango BBQ sauce, red pepper aioli & mini rolls *Chipotle Dry Rubbed New York Striploin horseradish cream, garlic parmesan aioli & mini rolls - carved *Chef attended carving station upon request, additional labor charge
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk. A LA CARTE HORS D’OEUVRE 17 The following items can be ordered A La Carte at a minimum of 25 pieces
SEAFOOD WARM SELECTION Crab Cake saffron aioli 3.75 Lobster Risotto Croquette lemon caper aioli 3.50 Crab & Asparagus Tart in a mini filo cup with smoked gouda 3.00 Scallops Wrapped in Bacon honey lime drizzle 4.75 Corn & Shrimp Tartlet pasilla pepper, scallions, cotija 3.25
CHILLED SELECTIONS Seared Ahi Tuna micro greens, lotus chip & wasabi cream tobiko 4.25 Thai Chili Prawn coconut chili sauce 4.00 Chilled Orange Miso Glazed Salmon Skewer 3.00 Jumbo Prawn cocktail sauce & lemon 4.00 Lobster Medallions with Tropical Mango Salsa tasting spoon with sriracha aioli 4.50 Pinwheel Sandwich Bites smoked salmon, lemon caper spread, baby spinach & red onion 3.25
MEAT WARM SELECTION Chicken Satay Thai peanut sauce 2.75 Chicken Saltimbocca Bites fresh sage & imported prosciutto 2.75 Tandoori Chicken Skewers tzatziki sauce 2.75 Chicken Empanada poblano, sharp cheddar 2.75 Candied Bacon Wrapped Chicken Lollipops avocado wasabi dipping sauce 2.75 Chipotle Rubbed Beef Kabobs pasilla peppers, sweet onion & cilantro lime crema 3.50 Las Cruces BBQ Spiced Beef Skewers wrapped in bacon 4.00 Asian Pork Potsticker ponzu dipping sauce 3.50
CHILLED SELECTIONS Tenderloin of Beef Crostini goat cheese mousse & saffron poached pear 4.50 Mini Muffaletta Bites on toasted focaccia with olive tapenade 3.75 Pork Tenderloin Crostini mustard glaze, boursin mousse & serrano tomato jam 4.50 Imported Prosciutto Wrapped Melon strawberry garnish 2.50 House Made Duck Pastrami pickled shallots, blackberry compote, Dijon & rye toast 4.00 Pinwheel Sandwich Bites oven roasted turkey, avocado sauce, fresh greens, 3.25 apple wood smoked bacon & tomato
VEGETARIAN WARM SELECTION Crispy Vegetarian Spring Rolls sweet chili sauce 3.00 Spanakopita filled with feta cheese 2.50 French Onion Gruyere Tartlet 3.00 Pesto Risotto Croquettes sundried tomato aioli 3.00 Brie Tartlet sweet cherry jam & toasted almond 2.75
CHILLED SELECTIONS Filled Strawberry Halves blue cheese & toasted almond 3.00 Vegetable Fresh Roll sweet chili sauce 3.25 Caprese Salad Skewers basil & balsamic reduction 2.50 Port Poached Pear Oregon bleu on a sesame melba cracker 2.75 Almond Stuffed Medjool Date chreve mousse & spiced almond 2.75 Petit Sweet Corn Madeleine’s shallot fresh chive crème fraîche 2.75 Apricot Canapé Basil cream cheese & almond 3.00 Roasted Sweet Potato Round goat cheese, cranberry, pistachio dust 3.00 Pinwheel Sandwich Bites cilantro roasted garlic hummus, olive tapenade, 3.25 roasted red pepper & wild arugula
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk.
LeMay/ACM and Pacific Science Center Menus 3/1/19 BUFFET ENHANCEMENTS 18 The following items may be added to the preceding buffets at a minimum of 25 guests ADDITIONAL OPTIONS Warm Crab & Artichoke Dip herb crostini 4.50 Seafood Stuffed Mushroom crab, smoked salmon & shrimp 3.50 Florentine Stuffed Mushrooms with creamy spinach 3.00 Sausage Stuffed Mushrooms with mild Italian sausage & parmesan 3.25 Meatballs your choice of Swedish, Italian or smoky BBQ 2.00
CHEESE Imported & Domestic Cheese Display 4.75 garnished with grapes & strawberries served with assorted crackers Northwest Cheese Display 8.50 local cheddar, creamy fontina, Beecher’s Flagship, Oregon Blue Cheese & locally produced gouda served with crackers & croccantini Baked Brie En Croute wheel of brie wrapped in puff pastry and baked served with French bread & crackers, grapes & berries (serves 40-50 guests)
Fresh Herb & Sundried Tomato 105.00 Orange Marmalade & Pistachio 112.00
FRUIT & VEGETABLE Fresh Fruit Display 4.50 seasonal melon, pineapple & citrus garnished with grapes & berries Tropical Fruit Display 5.25 seasonal melon, pineapple, mango & papaya garnished with sugar cane sticks, star fruit & fresh coconut Marinated & Grilled Vegetable Display 4.00 garden vegetables served with boursin scallion sauce Market Vegetables 3.50 garden vegetables served with garlic herb dip & bleu cheese dip
ANTIPASTI Sicilian Platter 8.00 genoa Salami, prosciutto, sliced pepperoni, fresh mozzarella & fontina, garnished with pickled & marinated vegetables served with baguette & gourmet crackers Mediterranean Platter 9.50 lemon fennel sliced chicken, herb & olive oil marinated feta, Greek olive mix, grilled asparagus, marinated cucumber salad, roasted garlic red pepper hummus & spiced almonds with pita bread Charcuterie Table with Hand Carved Prosciutto* 13.00 Capicola, Sopressata, salami & hand carved prosciutto with a variety of cheeses, assorted olives, pepperoncini, dried fruit, mixed nuts, grilled vegetables, breadsticks & crostini * 2 week advance notice is required for prosciutto, carving fees apply
CARVING All carving stations are served with mini rolls. Additional labor charge for carver.
Northwest Cedar Plank Salmon tomato caper relish, dill crème fraîche & fennel salad 157.00 serves 25 Wild Caught Cedar Plank Salmon tropical mango salsa, saffron aioli & fennel salad market price Roast Breast of Turkey cranberry sauce, creamy horseradish & herbed mayonnaise 170.00 serves 30 Honey Glazed Ham pineapple chutney, mayonnaise & grain mustard 221.00 serves 50 Herb Encrusted Beef Tenderloin horseradish, herbed mayonnaise & Dijon mustard 370.00 serves 20 Prime Rib of Beef horseradish cream & garlic parmesan aioli 355.00 serves 35 Herb Crusted Pork Loin dried apricot chutney, herbed mayonnaise & creole mustard 166.00 serves 25 New York Striploin horseradish cream & garlic parmesan aioli 298.00 serves 30
STATIONS 19 The following items may be added to the preceding buffets at a minimum of 25 guests. The below suggestions are not sufficient as a stand-alone item. Chef attended stations are additional labor charge.
OYSTER BAR Pacific Northwest Oysters on the Half Shell Market Price served with cocktail & mignonette sauce, lemon wedges & assorted pepper sauces, assorted crackers & bread ( Chef attended station, oysters shucked on site — additional labor charge THE CHILL Jumbo Prawns, & Oysters on the Half Shell 19.75 cocktail & mignonette sauce, lemon wedges & assorted pepper sauces as well as assorted crackers & bread Applewood-Smoked Salmon fennel Salad, lemon caper aioli Tuna Poke wonton crisps and wasabi aioli Seafood Additions Snow Crab Cocktail Claws lemon caper aioli & cocktail sauce Market Price-Per each Seared Ahi Tuna Platter wasabi cream & wakame salad 4.50 Braised Clams & Mussels herb & lemon beer broth served with rustic bread 5.50 Oregon Bay Shrimp Salad capers & lemon dill dressing 4.25 Seafood Stuffed Mushroom with crab, smoked salmon & shrimp 3.50 Northwest Cedar Plank Salmon tomato caper relish, dill crème fraîche & fennel salad 6.25 Individual Crab Louie Salad mixed field greens, pear tomato, hardboiled egg, cucumber, 7.25 avocado, Dungeness crab, & 1000 island dressing—served in a cosmo glass
SLIDER TRIO American-Style Kobe Beef Patty, BBQ Pulled Pork & Vegetarian Quinoa Patty 13.75 shredded cheddar, sliced tomato, pickle chip, caramelized onion, bacon aioli, Dijon mustard, bbq sauce, mayonnaise, ketchup & assorted mini rolls
MACARONI & CHEESE BAR Smoked Gouda Mac N’ Cheese & Three Cheese Crab Mac N’ Cheese 12.50 pancetta crisps, sundried tomatoes, bleu cheese crumbles, peas, sautéed mushrooms & caramelized onions
MASHED POTATO BAR Mashed Roasted Garlic Yukon Gold & Mashed Fresh Herb & Parmesan Red Potatoes 8.00 wasabi, fresh chives, apple wood smoked bacon, shredded cheddar, green onion,
PASTA BAR Pick Two: Gemelli Alfredo, Penne Pasta Marinara, Gemelli Bolognese, Penne with Pesto Cream Sauce 8.00 toppings to include shredded parmesan, sundried tomatoes, sautéed mushrooms, roasted red & yellow peppers, grilled chicken & fresh basil pesto STREET TACO STATION Pork Carnitas & Fresh Seasonal Fish & Soya Picadillo 10.25 baja slaw, lime, tropical mango salsa, Mexican crema, salsa fresca & warm flour tortillas
SUSHI Rolled Sushi Display (Minimum 50 guests) 13.00 California roll, salmon & cream cheese roll, spicy tuna roll, crunchy shrimp roll, crunchy eel roll & veggie roll served with wasabi, pickled ginger, soy sauce & chop sticks 300 or more guests: for the ultimate sushi experience add two sushi chef for $100.00 per hour—minimum four hours
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may pose a health risk.
LeMay/ACM and Pacific Science Center Menus 3/1/19 DESSERTS 20 Add a personalized chocolate logo on a edible disk to any dessert. Please consult your sales manager for details
PLATED DESSERTS Seasonal Fresh Fruit Tart raspberry coulis 8.50 Washington Apple Almond Tart toasted almond shell with sauce anglaise & caramel drizzle 8.25 Cinnamon Bread Pudding with bourbon sauce 7.00 Triple Layer Dark Chocolate Mousse Cake topped with a chocolate glaze 8.75 Lemon Dacquoise almond Dacquoise filled with lemon cream served with roasted peaches & crème fraiche 9.75 Trio of Sweets: Dark Chocolate Cake with chocolate cremeaux, Lemon Chiffon Petit Roulade 12.25 with raspberry & Caramel Custard with a flaky sable cookie & caramel sauce M&S Famous Chocolate Truffle Cake with Chambord crème anglaise cake - gluten free 7.75 Seasonal Cheesecake 7.00 Milk Chocolate Pot du Crème assorted shortbread cookies 8.00 Coconut Verrine white chocolate coconut cream, shortbread crumble, whipped cream 8.00 & toasted coconut
DESSERT BUFFETS Dessert Decadence (minimum of 50 guests) 11.50 chef’s choice of assorted gourmet tortes, cakes & tarts such as M&S chocolate truffle cake, Washington apple almond tart, tiramisu cake, cheesecake & seasonal patisserie selection
Divine Miniatures (minimum of 25 guests) 8.50 a sinful selection of miniature tarts, cake squares, chocolate treats, assorted petit fours such as éclairs, fruit tartlets, praline pyramids, lemon tarts, mini tiramisu, mousse cups, M&S chocolate truffle bites & other sweet delights
Sweet & Simple (minimum of 25 guests) 7.50 assorted house made gourmet cookies such as thumb prints, chocolate & vanilla shortbread, window cookies, bar cookies & cheesecake bites DESSERT BUFFET ADDITIONS The following items may be added to any buffets at a minimum order of 25 guests.
Warm Cinnamon Bread Pudding with bourbon sauce 5.00 Apple Strudel with caramel sauce 5.50 Fruit Galette mixed berries in a whole wheat pastry served with whipped cream 6.50 Tres Leches traditional three milk cake with a hint of rum & caramel (served in a glass) 5.75 Strawberry Shortcake In A Glass sweet butter cake with strawberries and whipped cream 6.00 Peach & Blueberry Buckle baked in butter cake topped with streusel and served with whipped cream 5.50
A LA CARTE SWEETS
Assorted Chocolate Dipped Shortbread Airplane or Car Cookies vanilla, chocolate & hazelnut 3.00 Wrapped To-Go 4.50 Fresh Baked Cookies chocolate chip, oatmeal raisin & white chocolate macadamia 2.75 M&S Famous Chocolate Truffles rolled in assorted sweet & savory toppings 2.75 Bar Cookies caramel apple, derby, raspberry streusel, fudge brownies & Nanaimo bars 2.25 House Made Cupcakes vanilla bean, dark chocolate, zesty lemon & red velvet 3.25 Miniature Cupcakes 2.00 Chocolate Dipped Truffle Lollipop with sea salt- gluten free 3.50 Assorted House Made Rocher Chocolates slivered almonds with milk chocolate, pecans in dark chocolate & pistachios in white chocolate- gluten free 3.25 Chocolate Dipped Macaroon- gluten free 2.75
SPECIALTY CAKES 21
SHEET CAKES 1/4 Sheet 13” x 9” (serves 15-20) 80.00 1/2 Sheet 13” x 18” (serves 35-40) 125.00 3/4 Sheet 18” x 19.5” (serves 55-60) 150.00 Full sheet 26” x 18” (serves 80-85) 195.00
Coconut Cake- white velvet cake layered with coconut mousse & flakes of coconut
Chocolate Mousse Cake- devils food cake layered with chocolate mousse & topped with chocolate rosettes & chocolate shavings served with chocolate vermicelli
Lemon Velvet Cake- white velvet cake layered with lemon curd & white chocolate mousse & decorated with white chocolate shavings & lemon peel
Chocolate Raspberry Mousse Cake- chocolate cake layered with raspberry mousse & decorated with white chocolate shavings
Tuxedo Cake- chocolate & white cake layered with caramel mousse, topped with caramel & decorated with white & dark vermicelli & finished with a white bow tie
Carrot Cake- layered with grand marnier white chocolate mousse & finished with shaved milk chocolate
Strawberry Bagatelle (available February—November)- white velvet cake layered with fresh strawberries & white chocolate mousse with white chocolate vermicelli
Cakes are decorated with fresh flowers & a message of your choice. Cakes served as a dessert course in a seated meal are subject to kitchen labor fee of $0.75+ per guest.
If you would like to provide your own specialty cake, there is a $3.50 dessert service fee per guest, with a $25.00 minimum charge.
LeMay/ACM and Pacific Science Center Menus 3/1/19 22