Seattle North Lynnwood

20610 44th Ave West, Lynnwood

Washington, 98036

425-775-2500

Embassysuiteslynnwood.com

WEDDING

GUIDE

E m b a s s y S u i t e s

H o t e l s ®

by HILTON™

E m b a s s y S u i t e s

Dear Bride and Groom, We are honored that you are considering Embassy Suites by Hilton Seattle North Lynnwood for your wedding. Amidst 13,000 square feet of

flexible event space, Embassy Suites by Hilton Seattle North Lynnwood is the perfect setting for your once-in-a-lifetime event! Being host to such an event gives us great pride and an opportunity to do what we do best. We consider every detail, from our culinary

creations by our Executive Chef Salesh Karan, to a variety of linens and impeccable service.

We have designed this wedding guide for you as an effortless way to include all of the full service elements you’ll need to begin planning your wedding. We start with reviewing banquet meal and dining options surrounding your event here at

Embassy Suites by Hilton Seattle North Lynnwood. We’d love to let our experienced team create an event with you that is full of memories and uniquely yours. We have included menu items, cost per person and/or cost per piece, service style – self-serve buffet,

plated service, reception-style stations or specific culinary cuisine may be requested.

Our ceremonies include chair set-up and breakdown, skirted gift, guest book and unity table, ( 1 ) wireless microphoneand stage (Based on availability) we offer black or white pipe and drape or water feature behind your stage. All other decorations must be

supplied by Bride and Groom. Please contact Catering Manager for available location and pricing. Ceremony Rehearsal may be scheduled two weeks prior to wedding date.

Our receptions include design layout of reception room, menu selection, act as liaison between the hotel and vendors, set-up and tear-down, standard 60” round tables seating 10 per table, head table or sweetheart table (upon request) on stage with white pipe and drape (based upon availability), a variety of linen and napkin colors to choose from, china, silverware, glassware, toasting coupe champagne glasses,

wooden dance floor, up to three votive candles per table, use of in-house vases and round 12” mirror tiles, silver cake cutter (upon request), beverage station (includes coffee, decaf, hot tea and iced tea or fruit punch throughout evening), skirted cake table with under lighting,

skirted place card table, professional banquet staff and a dedicated banquet captain.

Your experience can be enhanced in any way you can imagine, with a rehearsal dinner, a Sunday brunch or bridal shower. Let our team of wedding professionals be of assistance to make all your dreams come true!

IMPORTANT NOTE: Please note that this document is for reference only to help you with menu selections. We will generate a banquet event order for final approval.

Here at the Embassy Suites by Hilton Seattle North Lynnwood our goal is simple: We want to create memories that last a lifetime. We are looking forward to partnering with you to create those memories.

Wishing you all the very best,

Teresa Bitner Director of Catering 425.582.4239

Teresa.Bitner@Hilton.com

Embassy Ballroom

Baker Ballroom

Rainier/Baker Ballroom

Rainier Ballroom

St. Helens Ballroom

St. Helens/Baker Ballroom

Hummus, on Pita Rounds

Spanish Chorizo Wrapped Figs

Prosciutto Wrapped Cantaloupe

Mascarpone Filled Sweet Peppers

Caribbean Crab Salad on Taro Chips

Smoked Chicken, Chipotle Chili Crepe

Soppersetta Cornet, Herbed Fontina

Saki Cured Tuna, on a Fried Lotus Chip

Chèvre Gougeres, Tomato Jam, Peppercress

Cold Duck Lettuce Wrap,Thai Chile Sauce

Chilled King Crab Cakes, Cilantro Mayonnaise

Air-Dried Beef, Garlic Cream, Lime Potato Chips

Smoked Chicken Salad Crostini, Charred Onion Jam

Smoked Deviled Eggs, Chipotle, SpanishChorizo, Cilantro

Cold Smoked Salmon, Water Cracker, DilledCrème Frachie

Seared Tuna, Pickled Cucumber, Balsamic Glaze, Sesame

Heirloom Cherry Tomatoes Filled with Smoked Shrimp Mousse

Pickled Beet Spoon, Candied Pecans, Scallion Tuile, Beet Sprouts

Chilled Hors d’oeuvre’s | 58 per dozen

5

Warm Hors d’oeuvre’s | 64 per dozen

Firecracker Shrimp

Mini Beef Wellington

Steamed BBQ Pork Buns

Crab filled Artichokes

Crab Rangoon, Oyster Sauce

Baked Mussels, Gorgonzola Mini

Quesadillas, Salsa Fresca

Raspberry & Brie wrapped in Filo

Spicy Buffalo Wings, Blue Cheese

Duck Egg Roll, Hoisin Dipping Sauce

Grilled Filet & Pearl Onion Skewer

Pot Stickers, Hot & Sour Sticky Sauce

Greek Feta and Spinach in Filo Pastry Cajun

Crab Cake, Remoulade Sauce

Crispy Egg rolls, Gingered Plum Sauce

Mini-Grilled Cheese, Brie and SlicedApple

Mini Maytag Blue Cheese Torte, Sliced Apple

Grilled Colorado Lamb Lollipop, Port Reduction

6

Rotisserie Roasted Turkey Breast | 180

Serves 25-30 guests

Cranberry Sauce, Dijonnaise, Petite Rolls

Pepper Rubbed Roast Striploin | 325

Serves 30-40 guests

Silver Dollar Rolls, Grain Mustard, Mayonnaise

Country Ham Cola BBQ Glaze | 190

Serves 30-40 guests

Biscuits, Grain Mustard, Mayonnaise

Rotisserie Pork Loin | 190

Serves 25-30 guests

Apple Cornbread Stuffing

Mustard Demi-Glace, Petite Rolls

Whole Roasted Pig | 425

Serves 30-40 guests

Slow Smoked for 12 hours, Artisan Mustards,

Hot Barbecue Sauce, Petite Rolls

Roast Prime Rib | 375

Serves 30-40 guests

Au Jus, Creamed Horseradish, Silver Dollar Rolls

Local King Salmon | 90

Serves 10-15 people

Dill-Caper Remoulade, Onion Jam, RyeBread

Attendant Fee |150

7

Carv

ing

Stat

ions

Crudité Display | 7

A selection of Squash & Carrots

Asparagus, Green & Yellow Beans

Red, Yellow & Green Peppers

Broccoli, Cherry Tomatoes & Mushrooms

Roquefort Walnut Dip

Classic Cheese Display | 9

Northwest & Imported Cheese

Crackers, Bread & Seasonal Fruit Garnish

Enhancement for Cheese and Crudités

Displays | 6

Brie en Croute Raspberry & Apricot Preserves

Spinach & Artichoke Dip, Pita Chips

Hummus X3 | 7

Traditional Hummus, Curry Hummus

Edamame Hummus, Grilled Pita, Kalamata Olives

Sliced Cucumbers & Grape Tomatoes

Ceviche Display | 11

Charred Avocado, Naval Oranges

Vegetable Crudité Jars | 9

Cholula Ranch

Spinach & Artichoke Dip | 8

Simmered Sweet Onion, Spinach & Artichokes

Feta Cream, Grilled Pita, Tortilla Chips

Local Dungeness Crab & Tillamook White

Cheddar Dip | 11

Toasted Baguettes, House-made Chips

Assorted Seasonal Fresh Fruit & Berries | 7 Orange Blossom Honey Yogurt

8

Spec

ialty

Disp

lays

Mediterranean Nosh | 11

Warm Brie Provençal, Imported Sliced Sausage

Citrus & Herb Roasted Olives

Herb Focaccia, Seasonal Fruit

Antipasto Misto | 12

San Daniele Prosciutto, Bresaola, & Soppressata

Olive Tapenade, Smoked Tomato Jam

Taleggio, Provolone, Asiago Cheese

Rustic Breads, Artichokes, Portobello Mushrooms

Stuffed Mini Peppers, Oven Cured Tomatoes

Braised Baby Fennel, Roasted Bell Peppers

Garlic, White Anchovies, Grissini

French Cheese Table | 12

Chevreron de Macon, Camembert de Normandy

Bleu d"Auvergne, French Feta

Compti, Celery Root Remoulade

Braised Onion Confiture, Toasted Brioche

Sliced Baguette, Olive Bread

Smoked Salmon Display | 12

Capers, Chopped Onions, Hard Eggs

Crème Fraîche, Lemon, Cocktail Breads

9

Classic Raw Bar | 25

Chilled Prawns, Seasonal Oysters on the Half Shell

Alaskan King Crab Legs

Cocktail Sauce, Horseradish

Tabasco, Lemon Wedges

Chilled Prawns | 14

Jumbo Cocktail Shrimp

Spicy Cocktail Sauce

Hand Rolled Sushi Station | 12

Seaweed & Toasted Sesame Seed Salad

Assorted Sushi to include Tuna, Salmon, Ebi

Assorted Rolls, Wasabi

Pickled Ginger, Soy Sauce

Tomato, Mozzarella & Basil Salad |11

Fresh Mozzarella, Heirloom Tomatoes

Balsamic Glaze

Extra Virgin Olive Oil, Fresh Basil

Chilled Jumbo Asparagus | 11

Wrapped in Your Choice of

Prosciutto or House Smoked Salmon

Lobster Aioli

10

Mini Taco | 14

Mini Corn and FlourTortillas

Seasoned Ground Beef, Roasted Chicken

Cheddar Cheese, Homemade Salsa, FreshPico

de Gallo, Jalapeños, Fresh Guacamole, Sour

Cream, Diced Onions, Tomatoes

Mashed Potato | 14

Create Your Own Mashed Potato Martini with

Pesto, Garlic or Yukon Gold Mashed Potatoes

Sautéed Wild Mushrooms, Sautéed Baby Shrimp

Confetti of Peppers, Shredded Tillamook

Cheese, Bacon, Sautéed Smoked Sausage

Shrimp & Grits | 16

Ground Bob’s Red Mill® Corn Grits with Your

Choice of Sautéed Wild Mushrooms,Sautéed

Baby Shrimp, Sautéed Peppers & Tomatoes

Shredded Cheese, Bacon, Smoked Sausage

Barbeque | 22

Pulled Pork, Carved Beef Brisket, Slow Roasted

Chicken, Silver Dollar Rolls

Rainier Cherry Barbecue Sauce

Sliders | 16

Grilled Wagyu Beef

Seared Chicken Breast, Honey-Balsamic

Roasted Portobello Mushroom, Tillamook

Cheddar, Crater Lake Blue & Washington

Goat Cheese, Lettuce, Sliced Roma Tomato

Bermuda Onion, Caramelized Walla Walla

Onions, Sautéed Button Mushrooms, Bacon

Bits, Poblano, Pickled Jalapenos, Mayonnaise

Chipotle Aioli, Grain Mustard, Dijon Mustard

Cherry Barbecue, Whiskey Barbecue

Add Bison Sliders Additional | 2

Macaroni & Cheese | 14

Three styles: Classic, BBQ Pork Mac & Cheese

Wild Mushroom Mac & Cheese Blanc

White Cheddar, Bacon Bits, Sautéed

Mushrooms, Caramelized Onions, Shaved

Prosciutto, Scallions, Julienned Sundried

Tomatoes, White Truffle Oil

11

Sweets

Jumbo Cookies | 31 dozen

Assorted Brownies | 36 dozen

Assorted Cupcakes | 38 dozen

Assorted Candy Bars | 3

Assorted Muffins | 36 dozen

Hand Crafted Chocolate Bark | 18 pound

Chocolate Hazelnut

White Chocolate Sun Dried Cherry

Chocolate-Cayenne-Almond

Assorted Granola Bars | 3

Chocolate Dipped Strawberries | 3

Assorted Skewered Chocolate Dipped Fruit | 4

Strawberries, Pineapple, Banana, Cantaloupe

After School | 11

Mini Peanut Butter & Jelly Sandwiches

Kettle Chips, Maple Bacon, Barbecue & Dill Pickle

Celery Sticks, Peanut Butter & Pimiento Cheese

Fresh Baked Cookies

Milk, Bottled Water & Assorted Soft Drinks

(Available max 1 & ½ hrs)

Dipped Fruit | 11

Strawberries, Apple Wedges

Sliced Pineapple & Cantaloupe

Chocolate Fountain

Caramel Sauce

Chopped Nuts, Toasted Coconut, Reese’s

Pieces™ Wooden Skewers

Bottled Water & Assorted Soft Drinks

(Available max 1 & ½ hrs)

12

Sweet Finishes Specialty Stations

S’mores | 11

Jumbo Marshmallows, Hershey’s Chocolate Bars

Graham Crackers

Cupcake | 11

3 Flavors of Cupcakes, Chocolate, Vanilla, Red Velvet

3 Flavors of Pastry Icing, Vanilla, Chocolate, Lemon Cream

Cheese, Cake Sprinkles, Berries, Chocolate Shavings, White

Chocolate Shavings, Chopped Peanuts

Reception Desserts

Per Dozen

Chocolate Dipped Strawberries|36

Blondie & Brownie Bites|26

Chocolate Dipped Fruit Skewers|42

Assorted Mini French Pastries |42

Assorted Mini Cheese Cake|42

Chocolate Truffle Pops|36

Rum Balls | 30

Maple Candied Bacon |36

Dark Chocolate Dipped Bacon|36

White Chocolate Dipped Bacon|36

French Macarons |32

Grilled Pound Cake | 14

Chef-Griddled Lemon Pound Cake,

White Chocolate Pound Cake,

Shortbread, Berry Compote,

Strawberries, Warm Chocolate Sauce,

Mango Compote, Marmalade,

Whipped Cream

13

Luncheon Buffets Accompanied By

Seattle’s Best® Coffee & TazoTeas

Pacific Rim | 31

Beef & Broccoli Salad, Orange Sesame Vinaigrette

Yakisoba Noodle Salad, Ponzu Dressing, Bean

Sprouts, Bamboo Shoots, Scallions & Sesame

Shrimp & Vegetable Stir Fry

Sweet & Sour Pork

Seared Lemon-Pepper Chicken

Vegetable Fried Rice

Vegetable Spring Rolls, Sweet Chili Sauce

Farm to Table | 35

Spinach & Arugula Salad, Sliced Strawberries, Toasted

Almonds, Citrus Vinaigrette

Simple Greens, Heirloom Cherry Tomatoes, Carrots &

Cucumber, Buttermilk Ranch

Sliced Seasonal Melons, Lynnwood Mint Syrup

Seared Salmon, Brown Butter & Lemon,

Hazelnut Brittle

Seared Chicken Breast, Coastal Mushrooms,

Cognac Cream

Roasted Potato & Golden Sweet Potato Casserole,

Shaved Fennel Bulb, Himalayan Salt

Roasted Heirloom Carrots & Asparagus,

Virgin Olive Oil & Herbs

Warm Scissor Rolls, Sweet Cream Butter

Northwest Vegetarian Farmers Market | 32

Roasted Sweet Potato Salad, Olive Oil, Himalayan

Salt & Herbs

Farm Fresh Simple Greens, Cucumber, Baby

Tomatoes, Shredded Carrots, Balsamic Vinaigrette

Grilled Vegetable Platter, Roasted Squash, Red Bell

Peppers & Eggplant

Charred Cauliflower Steaks, Pink Pepper Vinaigrette

Veggie Fajita Salad, Achiote Roasted Vegetables,

Caramelized Walla Walla Onions, Black Beans,

Roasted Corn, Cilantro-Lime Vinaigrette

Lunc

heon

Buf

fets

15

Tuscany | 34

Artichoke Caesar Salad, Shredded Parmesan

Garlic Croutons, Creamy Caesar Dressing

Caprese Salad, Baby Mozzarella, Grape

Tomatoes, Basil, Olive Oil, Balsamic Glaze

Grilled Vegetable Salad, Pickled Sweet

Peppers, Zesty Giardenara

Roasted Garlic & White Bean Zuppa

Parmesan Reggiano, Truffle Oil

Fettuccini Alfredo

Cheese Cannelloni, Roasted Red Pepper Coulis

Encrusted Parmesan Chicken, Tomato,

Basil Marinara

Oregano Stewed Green Beans

Vine Ripe Tomatoes

Garlic Breadsticks

Lynnwood Barbeque | 32

Chop Chop Salad, Lettuce, Bacon,Cucumber

Tomato, Red Onion, Bella Farms Sweet Corn

Ranch Dressing & Balsamic Vinaigrette

Old Fashioned Potato Salad

Coleslaw & Carrots, Raisins, Cider Dressing

Grilled Chicken Breast, Rainier Cherry Barbecue Glaze

Caramelized Walla Walla Onions, Smoky Pan Gravy

BBQ St. Louis Ribs

Macaroni & Cheese, Braised Greens

Jalapeno Cheddar Cornbread Muffins

Whipped Sunny Honey ButterLunc

heon

Buf

fets

16

Bourbon Street | 35

French Quarter Salad

Tomato, Cucumber, Bay Shrimp,Dill

Red Wine Dressing

Romaine & Arugula, Candied Walnuts, Goat Cheese

Raspberry Vinaigrette

Shrimp Creole, Dirty Rice Chicken

& Andouille SausageJambalaya

Blackened Breast of Chicken, Grilled Little Gem

Louisiana Remoulade

Roasted Brussels Sprouts, Honey Glazed Carrots

Sweet Cornbread & Warm Rolls, CreameryButter

Acapulco Fresh | 31

Chicken Tortilla Soup

Tortilla Salad, Tomato, Cheddar Cheese, Crema Salsa

Ceviche, Charred Avocado & Cilantro Lime Dressing

Cheese Enchiladas, Ranchero Sauce, Scallions

Grilled Chicken Fajitas, Onions & Peppers

Mexican Yellow Rice

Borracho Black Beans

Fresh Flour & Corn Tortillas, Tortilla Chips

Cheese, Sour Cream, Guacamole & Salsa

Lunc

heon

Buf

fets

17

Seattle Salad

Mixed Baby Greens, Dried Cranberries, Candied Walnuts

Peppered Goat Cheese Coin, Sherry-ShallotDressing

Cascade Salad

Field Greens, Cucumber Ribbons, Grape Tomatoes

Shredded Carrots, Balsamic Vinaigrette

Spicy Arugula & SimpleGreens

Sliced Apple, Brie Cheese, Hazelnut-Champagne Dressing

Little Gem Salad

Little Gem Romaine, Cornbread Croutons, Cucumbers

Kalamata Olives, Sliced Grape Tomatoes, Caesar Dressing

Thai Salad

Asian Greens, Shaved Carrots, Daikon Radish

Thai Basil Coconut Dressing

All Plated Lunch Entrées Include

Choice of One Starter Course & We Serve Your

Wedding Cake

Choice of Two Entrées

Freshly Brewed Coffee, Tazo® Hot Tea & Iced Tea

Bread Basket

Soups & Chowders

Roasted Tomato & Basil

Butternut Squash, Nutmeg Cream, Pumpkin Seeds

Creamy Chicken, Farro, Diced Avocado, Pimento

Roasted Corn Chowder

Beef & Ancient Grains Tuscan

White Bean & Kale

Plat

ed L

unch

Sou

ps &

Sala

ds

18

Seared Heritage Pork Chop l 29

Fresh Fig Preserves, Layered Potatoes

Pickled Cabbage, Grilled Spring Onions

English Pea Puree

Sustainably Harvested Salmon l 34

Roasted Asparagus, Caramelized Sweet Potatoes

Lemon-Ginger Butter

Local Dungeness Crab Stuffed Shrimp l 36

Popcorn Rice, Red Wine Butter Sauce

Haricot Vert, Caramelized Walla Walla Onions

Roasted Local Salmon l 35

Blackberry Compote, Roasted Fingerling Potatoes

Maple Roasted Butternut Squash, Candied Pecans

Roasted Beef Tenderloin Medallions l 30

Rogue Blue Mashed Yukon Gold Potatoes

Grilled Apricot, Braised Red Cabbage

Pan Roasted Chicken Breast l 28

Artichoke Bottoms, Kalamata Olives, Tomato

Concasse, Peruvian Sweet Peppers, Soft Polenta

Peeled Colossal Asparagus, Cured Heirloom Tomato

Plat

ed L

unch

Ent

rées

19

Pan Seared Alaskan Halibut | 42

Rainier Cherries, Black Quinoa, Peeled Asparagus

Parsnip & Celeric Puree, Pickled RedOnion

Overnight Braised Short Ribs | 32

House Made Pappardelle Noodles

Sautéed Young Vegetables, Pan Drippings

Marinated Grilled Flank Steak | 30

Chimichurri Sauce, Roasted Cipollini Onions

Roasted Garlic Mash

Maple Bourbon Glazed Chicken | 28

Bacon Roasted Brussels Sprouts

Chipotle Dusted Tater Tot's

Pickled Sweet Pepper

Chicken Mole Enchiladas | 27

Mexican Yellow Rice, Black Beans, Epazote

Foraged Local Mushroom Meat loaf | 29

Apple Mashed Potatoes

Blistered Heirloom Cherry Tomatoes

20

Yogurt Roasted Cauliflower l 22

Quail Eggs, Garlic Shoots

Mizuna, Frisee, & Baby Spinach

Charred Shiishito Peppers

Roasted Stuffed Heirloom Tomatoes l 26

Brown Rice Pilaf, Roasted Heirloom Carrots

Balsamic Syrup

Grilled Vegetable Napoleon l 23

Squash, Mushrooms, Peppers, Firm Tofu

Finished with Herbs & Balsamic Syrup

Butternut Squash Raviolis | 26

Shallot & Garlic Cream, RoastedYoung

Vegetables, Shaved Parmesan

Ancient Grains, Braised Tuscan Kale | 24

Cauliflower Puree, Brussels Sprouts

Sweet Mustard Glaze

Garlic Gnocchi | 24

Roasted Wild Mushrooms, Pickled Peppers

Sweet Corn Cream

Herbed Farro Risotto l 22

Asparagus, Young Vegetables, Meyer Lemon

Gastric

Pacific Rim Tofu Stir-fry l 26

Tamari Braised Tofu, Asian Vegetables

Jasmine Rice

Roasted Portobello Mushroom l 25

Stuffed with Spinach and Herbs, Served Over

Braised Lentils and Vegetables with Red

Pepper Syrup

Veg

etaria

n Pl

ated

Lunc

h

21

Dinner Salads

Washington

Mixed Baby Greens, Dried Cranberries

Candied Walnuts, Herbed Goat Cheese

Pinot Noir Vinaigrette

Kale & Arugula

Sunflower Seeds, Golden Raisins

Champagne Dressing

3 Springs Farm

Baby Lettuce Wrapped in Cucumber

Ribbons, Heirloom Tomato

Hazelnut Crumble

Green Goddess Dressing

Shasta

Chopped Romaine, Artichoke Hearts

Roasted Peppers, Kalamata Olives

Lemony Greek Dressing

Dinner Entrées Include

Choice of Two Entrées (Higher Price Applies)

Choice of One Starter Course

We Cut & Serve Your Wedding Cake

Fresh Baked Bread & Whipped Butter

Seattle’s Best® Coffee & TazoTeas

Soups & Chowders

Roasted Tomato & Basil

Butternut Squash, Nutmeg Cream, Pumpkin Seeds

Creamy Chicken, Farro, Diced Avocado, Pimento

Roasted Corn Chowder

Beef & Ancient Grains Tuscan White Bean & Kale

Country Side

Butter Lettuce, Carrot

Ribbons, Ripe Tomatoes

Champagne Vinaigrette

Caprese

Vine Ripe Tomatoes

Fresh Mozzarella, Basil

Balsamic Glaze, Virgin Olive OilPlat

ed D

inne

r Sou

ps &

Sala

ds

23

Porcini Crusted Chicken l 37

Wild Mushrooms, Marsala Sauce

Wheat Berry Pilaf

Roasted Carrots & Asparagus

Stuffed Chicken Breast l 38

Rosemary & Sage

Apple-Hazelnut Filling

Shallot Brandy Cream

Roasted Yukon Potatoes

Glazed Carrots, Sautéed Kale

Heritage Pork Chop l 39

Fresh Fig Preserves, Charred Spring Onion

Layered Potatoes, Pickled Red Cabbage

Dungeness Crab Cakes l 48

Tomato Relish, Twirled Pasta, Baby Beans

White Wine Shallot Sauce

Hazelnut Crusted Salmon l 39

Sautéed Snap Peas

Frangelico Maple Coffee Butter

Pancetta Crisps, Roasted Fingerling Potatoes

Grilled Local Salmon l 39

Pinot Noir Shallot Reduction

Parmesan Risotto & Wilted Spinach

Roast Rack of Lamb l 58

Dusted with Pistachios, Cabernet Demi-Glaze

Peeled Colossal Asparagus, Layered Potatoes

Grilled Filet of Beef Tenderloin l 52

Sokol Blosser Pinot Noir Demi-Glace

Layered Potatoes, Roasted

Asparagus Spaghetti Squash, Olive

Oil & Herbs

24

Plat

ed D

inne

rEnt

rées

Roast ½ Chicken, Lollypop Thigh | 36

Savory Apple Bread Pudding

Pickled Red Cabbage, Peeled Colossal Asparagus

Sassafras Braised Short Rib | 39

Pappardelle Noodles, Roasted Young Vegetables

Bacon Wrapped Grilled Swordfish | 44

Lemon Scented Ratatouille

Chipotle Dusted Tater Tots

Steak & Shrimp l 58

Grilled Beef Tenderloin, Pinot Noir Demi-Glace

Three Crabmeat Stuffed Shrimp

Layered Potatoes

Heirloom Carrots, Roasted Asparagus

Chicken & Shrimp l 48

Roasted Chicken Breast

Three Blackened Shrimp, Lime Butter

Grilled Vegetables, Hazelnut Wild Rice

Steak & Chicken l 56

Tenderloin Steak au Poivre, Brandy

Peppercorns

Herb Chicken Breast, Roasted Baby Potatoes

Bacon Brussels Sprouts, Glazed Carrots

Local Salmon & Chicken l 48

Grilled Salmon, Shallot-Pinot Syrup

Hazelnut Crusted Chicken, Brandy Cream

Gorgonzola au Gratin Potatoes

Sautéed Spinach, Roasted Beets

Salmon & Crab Cakes l 52

Lime-Cilantro Butter

Roasted Butternut Squash Risotto

Braised Kale, Blistered Cherry Tomatoes

25

Plat

ed D

inne

rEnt

rées

Yogurt Roasted Cauliflower l 32

Quail Eggs, Garlic Shoots

Mizuna, Frisee, & Baby Spinach

Charred Shiishito Peppers

Ancient Grains, Braised Tuscan Kale | 34

Cauliflower Puree, Brussels Sprouts

Sweet Mustard Glaze

Garlic Gnocchi, | 34

Roasted Wild Mushrooms, Pickled Peppers Sweet

Corn Cream

Herbed Farro Risotto, l 32

Asparagus, Young Vegetables, Meyer Lemon

Gastric

Pacific Rim Tofu Stir-fry l 36

Tamari Braised Tofu, Asian Vegetables Jasmine

Rice

Roasted Portobello Mushroom l35

Stuffed with Spinach & Herbs

Braised Lentils & Vegetables

Red Pepper Syrup

Butternut Squash Raviolis, | 36

Shallot & Garlic Cream, RoastedYoung

Vegetables, Shaved Parmesan

Roasted Stuffed Heirloom Tomatoes l 36

Brown Rice Pilaf, Roasted Heirloom Carrots

Balsamic Syrup

Grilled Vegetable Napoleon l 33

Squash, Mushrooms, Peppers, Firm Tofu

Balsamic Syrup

Veg

etar

ian

Plat

ed D

inne

r

26

Salads

Baby Wedge Salad, Julienne Carrots Ribbon Cucumber, Raspberry Vinaigrette | 4

Roasted Beet Salad, Feta Cheese, Arugula, Warm Walnut Vinaigrette | 5

Tomato, Mozzarella, Balsamic Glaze with Basil | 6

Assorted Rolls with Butter | 2

Entrées (Choice of Two Entrées) | 27

Korean Gochujang Braised Beef ShortRibs

Encrusted Parmesan Chicken, Tomato, Basil Marinara

Cajun Blackened Shrimp, Spicy Mango Coulis

Roasted Filet of Pork Tenderloin, Apricot Finish

Sri Lankan Coconut Milk Chicken Curry

Seared Chicken Breast, Coastal Foraged Mushrooms

Cognac Cream

Grilled Salmon Filet, Pink Peppercorn Butter

Szechuan Tofu, Chickpea Cauliflower

Sea Bass Local Yellow, Red Pepper Velouté

Accompaniments

Fingerling Roasted Garlic Potatoes | 4

Pumpkin Risotto Cakes | 5

Peas and Carrots Garlic Rice | 4

Red Pepper Couscous | 4

Mushroom, Leek Au Gratin | 4

Cauliflower Puree, Pecorino Cheese | 5

Roasted Brussel Sprouts, Lemon, Parmesan, Black Quinoa | 4

Roasted Butternut Squash, Garlic Balsamic Glaze | 3

Sorted Green Beans, Sliced Almonds | 3

Family Style Desserts | 6

Fami

ly S

tyle

27

Coastal Range | 53

Baby Wedge Salad, Julienne Carrots, Ribbon

Cucumber, Raspberry Vinaigrette

Lobster, Clam, Shrimp Tomato White Wine

Grilled Salmon, Sea Salt & Pink-Peppercorn Butter

Tenderloin Steak au Poivre, Brandy

Glazed Carrots, Sautéed Kale

Roasted Garlic & Thyme Fingerling Potatoes

Rainbow Bell Pepper Couscous

Indian | 49

Indian Salad, Basmati Rice, Naan & Raita,

Cardamom Rice Pudding

(Select 4)

Butter Chicken, Lamb Curry, Chicken Tikka

Masala, Keema Matar, Chicken Biryani, Tandoori

Chicken, Butter Fish and Shrimp, Lamb Rogan

Josh, Chana Masala, Paneer Tikka Masala, Urad

Dal, Aloo Gobi, Saag Paneer, Bhindi Masala

Pacific Rim | 48

Asian Chopped Salad, Broccoli, Red Cabbage,

Radishes Garlic Soy Dressing

Yakisoba Noodle Salad, Marinated

Vegetables Spicy Sesame Dressing

Korean Gochujang Braised Beef ShortRibs

Miso Salmon, Shiitake Mushrooms, Green Onion, Hoisin

Glaze Wok Fried Peanut Chicken Thighs, Thai Chili Glaze

Jasmine Rice, Stir Fried Snow Peas, Baby Corn, Peppers

Bok Choy Water Chestnuts, Soy Glaze, Bonita Flakes

Fami

ly S

tyle

or B

uffe

t Din

ner

28

Sicilian | 48

Hearts of Romaine, Garlic Croutons

Shaved Parmesan, Caesar Dressing

Caprese, Baby Mozzarella, Grape Tomatoes, Basil

Eggplant Parmesan - Chicken Marsala

Salmon Bacon Risotto

Tricolor Tortellini Alfredo, Shaved Prosciutto

Handmade Meatballs, Spaghettini

Garlic Breadsticks

Mediterranean | 49

Grilled Vegetables, Olives Marinated

Artichokes Hummus & Pita Bread

Tabbouleh, Parsley, Lemon Bulgur Wheat

Greek Salad, Tomatoes, Lettuce, Red

Onions, Cucumbers Sundried Tomatoes

Olive Oil, Red Wine Vinegar

Spinach Pie, Thin Pastry, Feta & Fresh Herbs

Roasted Greek Potatoes, Parsley, Cracked

Pepper, Olive Oil & Lemon

Lemon Garlic Chicken Thighs

Herbed Couscous, Feta Roasted Eggplant

Grilled Beef Tenderloin Florentine, Roasted

Pearl Onions

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Mt. Cascade| 52

Northwest Cheeses, Fresh Seasonal Berries

Grilled Bread

Asparagus, Roasted Cremini Mushrooms, Grape

Tomato Salad, Balsamic Syrup

Spinach & Arugula Salad, SlicedStrawberries

Toasted Almonds, Citrus Dressing

Seared Salmon, Marionberry Compote

Hazelnut Crumble

Seared Chicken Breast, Foraged Washington

Mushrooms, Pinot Noir Jus

Grilled Beef Tenderloin, Roasted Elephant Garlic

Cabernet Reduction, Crater Lake Blue Cheese

Rosemary Roasted Potatoes, Truffle Oil

Season’s Freshest Vegetables

Rolls & Butter

Northwest Coast | 50

Simple Greens, Sliced Cucumbers, Grape

Tomatoes, Matchstick Carrots

Balsamic Vinaigrette

Marinated Shrimp Salad,Artichokes

Kalamata Olives, Oregano

Preserved Lemon Dressing

Peppered Roast Rockfish

Lemon Bay Shrimp, Butter Sauce

Shrimp & Scallop Fettuccini Alfredo

Seared Local Salmon, Sautéed Garlic

Spinach, Fennel Cream

Rice & Orzo Pasta Pilaf

Roasted Vegetables, Tricolor Carrots

Asparagus

Rolls & Butter

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Beverage

100 Per Bartender (We recommend 1 bartender for each 100 guests)

House Brands

Hosted 7 Cash 8

Pinnacle Gin

Cruzan Coconut

Jim Beam

Blue Curacao

Peachtree Schnapps

Apple Pucker

Sauza Tequila

Ronrico Rum

Pinnacle Vodka

Premium Brands

Hosted 9 Cash10

J&B Scotch

ABSOLUT Vodka

Jack Daniels Whiskey

Canadian Club Whiskey

Jameson Irish Whiskey

Bacardi Rum

Captain Morgan Rum

Cuervo Silver Tequila

Fireball

Kahlua Baileys Irish Cream

Domestic Beers

Hosted 5 Cash 6

Budweiser

Bud Light

Coors Light

Miller Lite

Import/Craft Beers

Hosted $6 Cash/Credit $7

Fat Tire

Space Dust

Moose Drool

Seasonal

Supreme Brands

Kettle One Vodka 10

Grey Goose Vodka 12

Glenlivet Scotch 12

Johnnie Walker Red Blend 9

Tanqueray Gin 10

Courvoisier VSOP 12

Knob Creek 14

Crown Royal 9

Patron Tequila10

Grand Marnier 12

Maker’s Mark 12

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House Wine

Hosted 7, Cash 8 by the Glass

Available by the Bottle 28

Barnard Griffin, Merlot, CA Flavors of Cherry

Plum and Dark Berry Flavors Accented with

Subtle Notes of Smoky Cherry Orange and

Coffee

Barnard Griffin, Cabernet, CA Cherry, Dark

Berry and Orange Zest Flavors Accented by

Dark Chocolate and Oak Spice Notes

Ruffino Lumia, Pinot Grigio, Italy

Aromas of flowers, pears, and golden

apple, showing notes of sage and mint

RED WINE (PURCHASE BY THE BOTTLE)

Seven Falls, Merlot, WA 48

Juicy blackberry, black cherry quality with good volume

and a silky finish

J. Lohr, Cabernet Sauvignon, CA 38

Aromas of Black Cherry, Plum and Blueberry are

Accented by Hazelnut, Dark Chocolate and Toasted

Pastry

Boom Boom Syrah, WA 38

Lively Raspberry, Pepper and Grilled Anise Flavors

Firesteed Pinot Noir, OR 38

Aromas of Dark Cherry, Black Currant, Coffee and

Subtle hints of Spice

Chateau Ste. Michelle, Riesling, WA 38

The Wine offers Crisp Apple Aromas and Flavors with

subtle Mineral Notes

Joel Gott, Chardonnay, OR 48

Aromas of Melon, Pineapple and Green Apple with Hints of

Lemon and Gardenia

Barnard Griffin, Chardonnay, CA

Combination of Citrusy Aromas, Firm,

Acidity and a very Ripe Flavor Profile

WHITE WINE (PURCHASE BY THEBOTTLE)

Murphy Goode, Sauv Blanc, CA 38

White Peach and Honeydew Melon with Bright Citrus and

Ripe Tropical Fruit Aromas

Kendall Jackson, Chardonnay, CA 38

Lushly Ripe Pear and Butter Flavors are Backed by Vibrant,

Lemony Acidity 33

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With everything from unrivaled

natural beauty and world-class

attractions to major sport teams, a

thriving arts and culture scene, and

beyond, there’s always something

to do in Seattle.

Whether you’re a family looking for

budget-friendly finds or a seasoned

traveler on the hunt for the latest

Instagram-worthy vista, the Emerald

City has you covered.

While here, you can meet artisan

makers, shop indie boutiques and

designer fashions, admire priceless

works of art, sing your heart out at a

karaoke club, explore like a local in

the city’s diverse neighborhoods,

and enjoy nature—all without ever

having to leave the city.

No matter what you’re looking for,

the perfect adventure awaits.

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Space Needle

Built for the 1962 World’s Fair, the 605-foot-tall quickly

became an icon of the city that today is recognized far

and wide. On the observation level, which you can reach

via a 43-second elevator ride, see the doodle-on-a-napkin

concept that led to the Space Needle design. Views from

the top feature Elliott Bay, the Cascade Mountains, and

even Mount Rainier.

Seattle Center Monorail

Another World’s Fair relic, links Seattle Center—

home of the Space Needle and several other

notable attractions—to downtown’s Westlake

Center along an approximately one-mile route.

The designated historic landmark can reach a top

speed of 45 miles per hour and weaves between

skyscrapers above the city streets.

Pike Place Market

From the iconic market sign and Rachel the Piggy

Bank to the gum wall, the original Starbucks Cafe,

well over 225 local artisans selling their wares, the

famous fish-tossing tradition, and music-playing

street performers, there are enough sights and

sounds to pack a day (or more). The market added

its historic Market Front expansion in 2017, featuring

an open-air plaza and fantastic views of Elliott Bay.

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MENU SELECTION

Arrangements should be made with the catering office at least four weeks in advance to ensure

items selected can be obtained and properly served. We are able to customize any menu,

please share your ideas with your Events Coordinator. Plated Entrée selections are limited to two

choices along with a vegetarian option, unless special dietary restrictions are necessary. Special

dietary requirements must be indicated in advance. For groups (25) or less, only one entrée and

one vegetarian option may be offered. If two plated entrées are chosen for guests to select from

in advance of the function, the higher priced entree will apply to all meals served. If you wish to

offer more than two choices, excluding vegetarian option an additional $2.00 per person will be

applied to the highest priced entrée. If the Patron requests plated entrées, the group does need

to offer the same salad and dessert selection for all guests. All Buffets are open for a maximum of

one and half hours. Buffets are for groups (30) or more, when guaranteed less than 30 an additional $6

per person will be applied to the cost of the buffet. If guarantee is (20) or less Catering Manager will work

with you to change your meal to a plated entrée. Buffet portions are finite and not replenishable.

Additional charges will apply if more food is requested by the event host, and extra servings are

subject to availability.

GUARANTEE

In arranging for private functions, the attendance must be specified at least 96 hours in advance,

excluding weekends and holidays. The guarantee number provided must be reported to the

catering office and will be considered a minimum guarantee, not subject to reduction, for which

you will be charged, even if fewer guests attend. If the catering office is not advised 96 hours in

advance, the number provided as the original attendance figure will be considered as the

guarantee and charges will be made accordingly. The Hotel will prepare food and set the room for

5% percent over your guarantee. Any increases in guarantee numbers after the 96 hour deadline

has passed are subject to an additional $5.00 per person (plus service charge and sales tax) per

meal. After the 96 hour deadline has passed, the Hotel reserves the right to substitute food and

beverage selections for any increased guarantee numbers.

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nHOTEL FOOD AND BEVERAGEPOLICY

Not all ingredients listed; Please inform us of any food allergies. Actual presentation may vary from

photos and descriptions. Food is served for maximum of 1½ hours as a standard. Embassy Suites by

Hilton Seattle North Lynnwood is responsible for the quality and freshness of the food served to our

guests. Consequently, we do not allow outside food and beverage to be brought into the meeting

spaces by the patron or any of the patron’s guests or invitees. In addition, no food from the hotel will

be permitted to leave the premises.

BAR SERVICE

All beverages must be provided by and served by the Hotel. Patrons agree to abide by Liquor

Control Commission Laws under which the Hotel operates. Bars may remain open for a maximum of 6

hours. Bars must end service 30 to 60 minutes prior to scheduled end time. The hotel reserves the right

to refuse service to anyone who may be, in the hotel’s view, impaired or under the legal drinking

age. The hotel also reserves the right to close at its discretion.

MUSIC AND ENTERTAINMENT

The Hotel must be notified of all music and entertainment contracted.

• All Vendors must provide the hotel with a certificate of general liability insurance ($1,000,000).

• No Fog/Smoke Machines allowed on premises

• No Glitter or Confetti allowed indoors at the hotel

• No fireworks or incendiary devices may be used indoors at the Hotel

• No Firearms allowed on premises

• Any use of amplifiers is not permitted. Reasonable behavior and sound levels are required to allow other

guests to enjoy their activities.

• In order to provide proper staging, electricity, etc. and to abide by all fire codes. Special electricityneeds may be subject to an additional charge.

All Music and Entertainment must end by 11:00PM. No music allowed in the Atrium.

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nBANQUET AND MEETING ROOM SCHEDULING

As other groups may be utilizing the same room prior to or following your function, please adhere to the

times agreed upon. Should your time schedule change, please contact the catering office and every

effort will be made to accommodate your group. Any meeting room used more than eight hours in any

one day is subject to additional room rental. Function rooms are not held on a twenty-four hour hold

unless specifically stated in the contract. The Hotel has the right to rent the room prior to and after the

scheduled functions listed on the contract. The Hotel has the right to rent the remaining portions of the

ballroom over the same time frame.

FLOOR PLANS AND ROOM ARRANGEMENTS

A variety of floor plans and room arrangements can be provided for all function areas. Please feel free to

discuss your requirements. A minimum $300.00 labor fee applies if groups change their meeting room setup

requirements after the Hotel has set the meeting room or on the day of the event. The Hotel reserves the

right to move a group to a more appropriate area from the original booking. All groups must follow local

fire code regulations and cannot block entrances, exits, hallways or pathways. The Hotel cannot permit

the affixing of anything to the walls, floors or ceilings with any substance unless approval is given in

advance. No pushpins or tacks of any kind may be used. No Helium balloons in the atrium. The cost of

repair and/or replacement will be billed to the patron. All displays and/or decorations proposed by the

group shall be subject to approval of the Catering Manager.

SERVICE CHARGE AND SALESTAX

All pricing is charged per person unless otherwise stated and is subject to a taxable 21.5% service charge

& current Washington sales tax. Included as part of the service charge is a gratuity (50.4% that is paid

directly to food and beverage service staff).

DEPOSIT/PAYMENT

Functions are confirmed upon receipt of a signed contract and deposit in the amount of 50% of total

anticipated revenue. All deposits will be applied to the balance of the scheduled event. Prepayment is

required (4) Four business days prior to the scheduled event by credit card or cashier’s check, personal

checks are not excepted.