Dinner Menu

Our culinary team knows that delicious, nourishing food helps make any professional gathering more enjoyable. A delectable meal enjoyed in the quintessentially Northwest Pacific Dining Room is only further enhanced with calming views of Talaris’ large wildlife pond and landscaped lawns.

Appetizers, salads, and soups

Our chef gladly customizes menus to suit your needs. Augment your dinner menu selection by adding an appetizer or soup course.

Chilled appetizers

• Smoked northwest salmon with lemon aioli and toast points - $10
• Shrimp cocktail with scotch whiskey sauce - $9
• Antipasto plate with grilled and marinated seasonal vegetables and fresh mozzarella - $9

Hot appetizers

• Warm polenta cake with roasted vegetables and smoky onion vinaigrette - $8
• Salmon cake with baby arugula and lemon vinaigrette - $10
• Dungeness crab tartlet with leek sauce - $9

Soup selections

• Northwest clam chowder with cream - $5
• Black bean soup with crème fraîche - $4
• Onion soup with gruyère crouton - $5

To further enhance your meal, please consider the following salad selection upgrades - additional charge of $1.75 per person

Salad selections

• Caesar salad with garlic croutons and shaved romano cheese
• Bibb lettuce with apples, goat cheese, almonds, and apple cider vinaigrette
• Spinach with feta cheese, tear drop tomatoes, bell peppers, and balsamic vinaigrette
  

Entrées

All entrées include our house salad, artesian breads, market-fresh vegetables
And potatoes, rice or pasta, and dessert. All guests are offered freshly brewed Starbucks coffee and assorted Tazo teas.

Fresh fish - $42 per guest

• sautéed 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

• washington-raised roast chicken breast with cornbread stuffing and pan jus
• sautéed chicken breast with wild northwest mushrooms and maderia sauce
• fresh herb-glazed chicken breast stuffed with spinach and goat cheese

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
• sautéed 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 vegetables with balsamic glaze
• butternut squash ravioli with garlic-cream sauce
• marinated and grilled tofu with thai coconut curry sauce

Desserts

Dessert is included with your entrée price.

• espresso chocolate mousse with berries marinated in grand marnier
• apple-walnut strudel with caramel sauce
• seasonal fruit tarts
• lemon cheesecake with citrus sauce
• tiramisu tart with coffee cream
• seasonal berry shortcake with a buttermilk-almond biscuit

Sample dinner buffet menu

$39.50 per guest - minimum of 35 guests

Salads and platters

• Seasonal field greens with the following accompaniments
• seasoned croutons
• assorted mixed olives
• marinated artichoke hearts
• fresh shredded cheeses
• Assorted dressings include (low fat italian vinaigrette, balsamic vinaigrette, ranch dressing
• Four assorted deli salads or marinated vegetable platters
• Assorted domestic and imported cheeses platter
• Sliced and whole fruit platter

Main entrées

• 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

• arrangement of assorted cakes and mini desserts
• Starbucks coffee, Tazo herbal teas, lemonade, iced tea, and soft drinks

BBQ on the lawn

$37.50 per guest - minimum of 35 guests
Select 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

Entrées

• 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 marinated and grilled vegetables
• roasted corn on the cob

Dessert

• assorted buffet-style desserts
  

Plated dinner packages

Northwest #1 - $42.50 per guest

• northwest waters oyster sampler served with two sauces
• melted walla walla sweet 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
• roasted squash soup with toasted pumpkin seeds and sour cream
• filet of beef with a 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 berries marinated in grand marnier

Continental - $43.50 per guest

• seafood chowder
• bibb and arugula salad with ripe pears, coppa salami, toasted pecans, and sherry vinaigrette
• new york strip steak with a 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

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