Post on 09-Aug-2020
Weddings
Congratulations on your recent engagement!
We are honored that you are considering Embassy Suites by Hilton Seattle Bellevue for your wedding. Amidst
12,000 square feet of flexible event space, Embassy Suites by Hilton Seattle Bellevue 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 James Lysons, to linenless tables 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 sur-
rounding your event here at Embassy Suites by Hilton Seattle Bellevue. 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.
Your experience can be enhanced in any way you can imagine, with a Rehearsal dinner, a Sunday brunch,
Bridal Shower or Bachelorette/Bachelor Party. Let our experienced team of wedding professionals be of assis-
tance 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. It is important to read the Catering Guidelines listed
on pages 4 and 5 for specific event and dining requirements before selecting your menu items.
Here at the Embassy Suites by Hilton Seattle Bellevue our goal is simple: We want to create memories to last
a lifetime. We are looking forward to partnering with you to create those memories.
Kind Regards,
Nicole Everett
Catering Sales Manager
Issued January 1, 2016, menus & pricing are valid until December 31, 2016. All events scheduled after this
date will utilize new banquet menus & pricing. A 22% service charge and 9.5% tax will apply. Menus and Ser-
vice Charge are subject to change.
Weddings by Embassy Suites by Hilton Seattle Bellevue
www.seattlebellevue.embassysuites.com
Ballroom Information
*** Food And Beverage Minimums vary for each room contact catering sales manager
for details
Embassy Ballroom
4720 sq ft
Maximum Seating 350
Saturday Reception Room Rental $1500.00
Non—Saturday Reception Room Rental $1000.00
Regent or Ambassador Ballroom
1908 sq ft
Maximum Seating 130
Saturday Reception Rental $500.00
Combined $1000.00 Maximum Seating 260
Diplomat Ballroom
925 sq ft
Maximum Seating 50
Saturday Reception Rental $500.00
Embassy Ballroom
Embassy Bar
Embassy Suite
Photographs
Menus
Reception Hot Hors d’oeuvres
All prices are per dozen unless noted. Minimum order of 4 dozen required for each item. *Items are vegetarian.
Spanakopita*
With Tatziki Sauce
$39.00 per dozen
Black Bean Empanada
Served with
Cilantro Crème Fraiche
$40.00 per dozen
Vegetarian Spring Rolls*
With Sweet Chili Dipping Sauce
$39.00 per dozen
Potstickers - choice of Veg-
etarian*, Chicken or Pork
With Ponzu Dipping Sauce
$43.00 per dozen
Brie Cheese, Pears and Al-
monds in Phyllo*
$44.00 per dozen
Smoked Chicken Sliders
with Chipotle Aioli
$46.00 per dozen
Gorgonzola & Walnut
Tartlettes
With Pancetta and Fresh Herbs
$43.00 per dozen
Applewood Smoked Ba-
con Wrapped Scallops
$46.00 per dozen
Crab Cakes
With Roasted Pepper Remoulade
$47.00 per dozen
Bacon Wrapped Short Rbs
Short Rib wrapped in Bacon and
Spices
$48.00 per dozen
Chicken Wings
Choice of Sweet Chili or Original
Cayenne Pepper Sauce
served with Ranch Dressing
$39.00 per dozen
Vegetable Samosa*
With Lime and Mango Chutney
$44.00 per dozen
Mushroom Caps
Stuffed with choice of:
Crab and Boursin Cheese $44.00
per dozen
Chicken Andouille Sausage and
Havarti Cheese
$39.00 per dozen
Spinach & Artichoke* $39.00 per
dozen
Satays
Beef $43.00 per dozen
Chicken $39.00 per dozen
Salmon $42.00 per dozen
All Served with Sriracha and
Spicy Peanut Sauce
Crispy Prawns
Served with Sriracha Crème
Fraiche
$46.00 per dozen
Shrimp Fritters
With Cucumber Yogurt Sauce
$42.00 per dozen
$44.00 per dozen
Potato & Chive Fritters*
With Sweet Chili Yogurt Sauce
$38.00 per dozen
Spice Rubbed Lamb
Chops
Grilled Lamb Chops with Red
Onion Marmalade
$39.00 per dozen
Chicken Andouille Sau-
sage Stuffed Potatoes
Roasted Yukon Gold po-
tatoes
stuffed with Andouille Sau-
sage and Havarti Cheese
$40.00 per dozen
Petite Monte Cristos
With preserved strawberries
$40.00 per dozen
Sloppy Joe Sliders
With Sriracha $44.00 per dozen
With Crème Fraiche $32.00 per
dozen
Chilled Prawn
With Wasabi Cocktail Sauce
$47.00 per dozen
Cocktail Claws
Served with
Lemons and Wasabi Cocktail
Sauce
$49.00 per dozen
Hoisin BBQ Pork Tenderloin
With Spicy Mustard
$40.00 per dozen
Smoked Salmon Filo Cups
With Dill Crème Fraiche and To-
biko Caviar
$40.00 per dozen
Seared Ahi
With Capers, Sweet Onions, Gin-
ger and Wasabi
Seaweed salad
$47.00 per dozen
Crab Salad on Endive
Spears
With Artichokes and Parmesan
Cheese
$47.00 per dozen
Vietnamese Fresh Springroll
With basil, cilantro, marinated
vegetables,
Shrimp, and peanut sipping
sauce
$43.00 per dozen
Goat Cheese on Brioche
Rounds
With Crisp Pancetta
$39.00 per dozen
Roasted Turkey Pinwheels
Cranberry Cream Cheese and
Wild Greens,
wrapped in a Tomato Basil Tortil-
la
$39.00 per dozen
Petite Margherita Flatbreads
Drizzled with balsamic vinegar
glaze and basil
$39.00 per dozen
Reception Hot Hors d’oeuvres
Sesame Chicken Lettuce
Cups
On Radicchio Lettuce with Sesa-
me Seeds and
Sweet and Spicy Vegetables
$42.00 per dozen
Bruschetta Caprese*
With Fresh Mozzarella, Basil and
Sliced Teardrop Tomatoes
Drizzled with Balsamic Glaze
$39.00 per dozen
Deviled Eggs
Choice of Sriracha, Chipotle or
Homestyle
$44.00 per dozen
Shaved Hoisin Pork Tender-
loin
On French trend Costini with
Cilantro Mayonnaise
$44.00 per dozen
Assorted Finger Sandwich-
es and Wraps
Selection of Vegetarian, Turkey,
Roast Beef and Ham Sandwich-
es
$46.00 per dozen
Decadent Fruit Skewers
Chocolate Covered Strawber-
ries, Pound Cake,
and Fresh Fruit on a Skewer
$44.00 per dozen
Spiced Rubbed Petite Beef
Ciabatta crostini & Horseradish
Aioli
$43.00 per dozen
Quinoa Tabbouleh
With Chilled Shrimp and Tahini
Vinaigrette
$45.00 per dozen
Reception Hot Hors d’oeuvres
Reception Hot Hors d’oeuvres
Each display is based on 50 guests unless otherwise noted.
Artichoke Crab Dip
Served with Crostini
$8.50 per person
Fresh Seasonal Fruit Display
$7.25 per person
Fresh Vegetable Crudités
Served with Peppercorn Ranch
Dressing
$6.00 per person
Antipasto Display
Italian Meats and Cheeses, Mari-
nated Vegetables and Olives
Served with Sliced Artisan Breads
$9.75 per person
Imported & Domestic Cheese
and Cracker Board
Served with an assortment of
Crackers
$8.50 per person
Baked Brie
In Puff Pastry with Dried Cranber-
ries
and Roasted Garlic
Served with Rustic French Bread
$175.00 (serves 25)
Mediterranean Display
Hummus, Olives, Salsa Cruda, Sun
Dried Tomatoes, marinated Feta
and
assorted Mediterranean Vegeta-
bles,
served with Pita Chips
$8.50 per person
Smoked Salmon Mousse
Served with an assortment of
Crackers and Cocktail Bagels
$225.00 (serves 25)
Dessert Display
Assortment of French Pastries,
Cakes, Tartlets, Truffles
and Other Sweet Delights
$11.00 per person
Reception Hot Hors d’oeuvres
All carving stations are priced per Display. Displays are prepared to serve 25 guests. An attend ant fee o f
$50.00 per hour, per station will be added
Roasted Turkey Breast
$295.00
Honey Glazed Ham
$325.00
Roasted Top Round of Beef
$350.00
Roasted Prime Rib
$455.00
*prices are subject to current market price*
Reception Hot Hors d’oeuvres
Action Stations are priced per person, with a minimum of 20 people.
Pasta Station
Grilled Chicken, Penne and Cheese Tortellini Pastas
Choice of Two Sauces: Alfredo, Marinara, Bolognese or Basil Pesto
Includes fresh Parmesan Cheese and Garlic Bread
$15.00/person
Fajita Station
Fajita style Beef and Chicken
sautéed with Onions, Garlic and Bell Peppers
Served with warm Flour Tortillas, Salsa, Sour Cream, Guacamole,
Shredded Cheese, Rice, Beans and Jalapenos
$15.00/person
Stir Fry Station
Stir fried Vegetables, Choice of Beef, Pork, Chicken, or Tofu
Bok Choy, Bean Sprouts, Snap Peas
with gourmet Asian Sauces and Steamed Rice
$15.00/person (plus $50.00 fee for attendant)
Nacho Station
Choice of Beef, Chicken or Andouille Sausage
Cheese, Tomatoes, Onions, Jalapenos, Sour Cream,
Guacamole and Salsa with fresh Corn Tortilla Chips
$15.00/person
Dinner Plated
Includes rolls and butter, choice of salad, dessert, Starbucks coffee and Tazo teas.
Roasted Chicken
Seasoned with fresh Rosemary, seasonal vegetables,
cauliflower and potato gratin, sundried tomato pan
jus
$47.00 per person
Lemon Parmesan Chicken
Crusted with bread crumbs, basil and parmesan
cheese,
topped with tomato basil cream
Served with angel hair pasta
$48.00 per person
Stuffed Chicken
Stuffed with Spinach, Pancetta,
caramelized Onions and Fresh Mozzarella Cheese,
Herb crust, peppered brie sauce
$49.00 per person
London Broil
Grilled and topped with a roasted shiitake mush-
room demi glace,
Served with Parmesan Potato gratin
$49.00 per person
Braised Short Ribs
Slowly cooked with its own jus, mashed garlic red
potato, crunched onion straws
$56.00 per person
Roasted Beef Tenderloin
Wrapped with house cured pork belly, grilled
and topped with
mushrooms duxelle and balsamic demi
$56.00 per person
Baked Salmon
Sundried tomato butter sauce, orzo with lemon
and parsley
$52.00 per person
Grilled Mahi Mahi
Roasted pineapple macadamia sauce and crab
rice pilaf
$52.00 per person
Shrimp Skewers
Potato medley and tahini vinaigrette
$52.00 per person
Roasted Vegetable Stack
Layers of fresh pasta sheets, spinach, tomato
sauce,
roasted vegetables and ricotta and parmesan
$44.00 per person
Manicotti Margheritta
Pasta stuffed with Mozzarella, tomatoes and
basil, focaccia bread
$44.00 per person
Plates Duet
Select two entrees and one side dish
Entrees
Grilled Salmon
Topped with tomato confit and hollan-
daise sauce
Roasted Chicken
Topped with sundried tomato glaze
Shrimp Skewers
With tahini vinaigrette
Beef Tenderloin
Roasted shallots demi
Side Dishes
Shredded Yukon Gold Potatoes Gratin
Roasted Potatoes Medley
Twice Baked Potatoes
Basmati Rice Medley
Lemon Orzo
Grilled Lamb Chops
Served with Red Onion Marmalade, Cum-
in Potatoes
and Roasted Vegetables
$52.00 per person
Pork Chop
Boneless pork chop with chorizo gravy,
cheddar polenta
and vegetables
$57.00 per person
Grilled Polenta
Parmesan cheese, grilled vegetable with
roasted tomato sauce
$44.00 per person
See Policies page for
multiple entrée selection & additional
charges
Dinner Plated
Dinner Buffet Includes Starbucks coffee and Tazo tea.
Minimum 25 Guests for Dinner Buffets. Groups less than 25 guests will be charged an additional $5.00 per person
This Custom Buffet Package is designed for menu flexibility.
The Embassy
Seasonal Mix Green Salad with Choice of
dressing
Smoked Salmon Mousse with Petite Bagels
Variety Artisan Rolls & Butter
Market Vegetables
Roasted Potato Medley,
Penne Rigate with Sundried Tomato Pesto,
Grilled Salmon with
Roasted grape tomatoes and house buerre
blanc
Lemon Chicken Parmesan with Basil Cream
Sauce
Braised boneless short ribs with its own jus
Assorted Cakes and Chocolate Mousse
$50.00.00 per person
The Snoqualmie
Cucumber Feta Salad with Kalamata
olives and
balsamic vinaigrette
Fresh Fruit Display
Cold Smoked Salmon Display
with Herb Cream Cheese & Petite Ba-
gels
Variety Artisan Rolls & Butter
Market Vegetables
Roasted Garlic Mashed Potatoes with
Parmesan Cheese
Basmati Rice Medley
Salmon baked with lemon thyme sauce
Sautéed Chicken topped with
Melted Brie Sauce and Crab Meat
Beef Medallions with red onion confit
and red wine demi glaze
Wild Mushroom Ravioli
Chef’s Selections of Cakes, Petite Pas-
tries, &
Chocolate Dipped Strawberries
$59.00
Northwest Feast
Baby Spinach Salad with Goat Cheese,
Candied Walnuts and
Caramelized Apples and Pears
Caprese Salad
Fresh Fruit Display
Cold Smoked Salmon Display with
Herb Cream Cheese & Petite Bagels
Variety Artisan Rolls & Butter
Market Vegetables
Basmati Rice Medley
Yukon Gold Potato Cheddar Bake
Penne Pesto with Grated Parmesan
Grilled Salmon with roasted tomato hollan-
daise
& Oregon Bay Shrimp
Sautéed Chicken topped with
Lemon and capers
Herb Roasted Prime Rib
Chefs Selections of Variety Cakes, Miniature
Pastries,
Chocolate Dipped Strawberries &
Chocolate Mousse
$64.00 per person
Atrium Feast
Baked Brie in a puff pastry with candied
walnuts, sundried cranberries and roast-
ed garlic
Seasonal Mix Green Salad with roasted
root vegetables and goat cheese with
balsamic vinaigrette
Oregon Bay Shrimp Cocktail Shots
Ahi Poke Salad
Variety Dinner Rolls & Butter
Market Vegetables
Lemon Orzo
Truffled fingerling potatoes
Seared Halibut with saffron aioli
Whole Roasted Beef Striploin with pep-
percorn bleu cheese sauce
Virginia Ham stuffed Chicken breast with
fresh Mozzarella and Spinach
Papperdelle with roasted mushrooms
and sundried tomato
pesto cream
Chefs Selections of Variety Cakes, Choc-
olate Truffles,
Cheesecakes & Chocolate Fondue
$62.00 per person
Dinner Buffet
Beverage Selections
A bartender is required for each bar per event
CLASSIC BRANDS Hosted Bar $7.00 | No Host Cash Bar $8.00 Pinnacle Vodka Seagram's Dry Gin Bacardi Light Jose Cuervo Tequila Jim Beam Whiskey Dewar’s White Label
PREMIUM BRANDS Hosted Bar $8.00 | No Host Cash Bar $9.00 Absolute Vodka Tanqueray Gin Captain Morgan’s Spice Rum Three Generation’s Tequila Jack Daniels’s Johnnie Walker Red Label LIQUORS & CORDIALS Hosted Bar #9.00 / No Host Cash Bar $10.00 Bailey’s Irish Cream Grand Marnier Kahlua
DOMESTIC BEER Hosted Bar $6.00| No Host Cash Bar $6.25 Budweiser, Bud Light, Coors Light, Miller Lite
IMPORT & MICROBREW
Hosted Bar $7.00| No Host Cash Bar $7.25
Corona, Heineken, Red Hook Alaskan Amber, Sam Adams & O'Doul's HOUSE WINE Hosted Bar $7.00 | No Host Cash Bar $7.25
| Bottle $30.00 14 Hands Chardonnay, Cabernet Sauvi-
gnon, & Merlot,
PREMIUM WINE
Please see our catering coordinator to
select wines or your event .
ADDITIONAL BEVERAG-
ES
Hosted Bar $3.00| No Host
Cash $4.00
Mineral Water, Coke, Diet
Coke, Sprite, Ginger Ale,
Club Soda,
Tonic Water & Juices
SPARKLING WINE & CHAMPAGE
Chateau Ste. Michelle $45.00 a bottle
Maryhill Muscat $36.00 a bottle
Beverage Policy:
The Washington State Liquor Control Board regulates the sale and service of alcoholic bever-
ages. As a licensee, the Embassy Suites Seattle-Bellevue is
responsible for the administration of these regulations. It is policy and State Law; therefore,
liquor cannot be brought into the hotel from outside sources.
These rules will be strictly enforced.
Embassy Suites Seattle-Bellevue Reserved the right to refuse service to anyone pursuant to
Washington State Law
REQUIRED BARTENDER FEE
A bartender is required for each bar per event
$100.00 per bar
If the bar revenue is $300.00 or more per bar the fee will be waived.
DECORATIONS
The Hotel must approve all displays and decorations. Affixing of signs, banners,
posters, stickers, or other display materials to the walls, floors, ceiling, or any public
space in the Hotel or Function Space by or with staples, nails, glue or tape is not per-
mitted unless approval is given in advance by the Hotel. The Hotel does not
allow helium balloons into the Ballroom or Atrium. Items brought into the hotel must
be removed upon completion of the event. The Hotel does not provide displays or
decorations, the Group must provide all decorations. into the Ballroom or Atrium.
Items brought into the hotel must be removed upon completion of the event. The Ho-
tel does not provide displays or decorations, the Group must provide all decorations.
General Information
Catering Guidelines Consultation: Scheduling a consultation with Nicole Everett, our Catering sales Manager is highly recommend-
ed. Nicole will review the vision of your dream wedding, confirm available dates and give you a tour of our ball-
rooms—providing best-fit wedding options for you.
Wedding Agreement: Nicole will reserve your space by preparing a wedding agreement based upon availability
and confirmation of your wedding date. This agreement details wedding date, ballroom location, time of day and
deposit schedule. Your date and ballroom location is secured by a returned signed agreement and a non-refundable
deposit.
Availability: Evening events may be scheduled between 3:30 pm and 11:00 pm. The ceremony location will be
reserved for three hours, including photography and actual ceremony time, based upon availability. Receptions
may last a maximum of five hours, and end no later than 11:00 pm. Access to the ballrooms prior to the scheduled
time is subject to availability and must be pre-approved. Afternoon times are available upon request and based on
availability. An additional hour can be requested at the time of contract for $250.00.
Detailed Wedding Planning: After signing your wedding agreement, you will meet with Teresa and we will
outline wedding details and assist in recommending vendors.
Floor plan: Nicole will create a comfortable and accessible customized floor plan for your special event.
Wedding Support: Ceremony and Reception support on the day of your dream wedding, Our first-rate team of
highly prepared wedding professionals will work dynamically behind the scenes ensuring a memorable day. Our
Banquet Manager will oversee the comprehensive execution of your ceremony and reception to ensure that you,
your wedding party and your guests are treated like royalty.
Ceremony includes: Chair set-up and breakdown, Skirted gift, guest book and unity candle table. One wired mi-
crophone, and stage. All other decorations must be supplied by Bride and Groom. Please contact Catering Manager
for available location and pricing.
Reception includes: Design layout of reception room, menu selection, act as liaison between the hotel and ven-
dors, 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, wood dance floor, up to five votive
candles per table, use of in-house vases and round 12” mirror tiles, silver cake cutter (upon request), beverage sta-
tion (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, dedicated banquet captain.
Preferred sleeping room rates: We will offer a special room rate for your wedding guests based upon availability
and excluding blackout dates. For weddings with 80 or more guaranteed adult meals, we include the following
amenities: Complimentary honeymoon suite for bride and groom on their wedding night (no substitutions, based
upon availability). *A rate quote does not guarantee a block of guest rooms and can be released at any time.
Decorations: All candles must be enclosed in a votive holder that stands to the height of the flame. No glitter,
confetti, or loose décor. The hotel will not permit the affixing of anything to the walls, floors, or ceiling of rooms. All
displays and/or decorations proposed by the group shall be subject to approval of the Catering Manager.
Linen: We offer a variety of linen and napkin colors. Chair covers and Specialty linens must be rented through
an outside vendor.
Menu Planning: The hotel does not permit outside food and beverage with the exception of the wedding cake.
The menu must be finalized six weeks prior to the event date. If two plated entrees are chosen for guests to select
from in advance of the function, the higher priced entree will apply to all meals served. If the Patron requests this
option, the group does need to offer the same amuse bouche and salad selection for all guests of the event.
Menu Tasting: The Embassy Suites by Hilton Seattle Bellevue offers a complimentary tasting to all booked
brides and grooms plus two additional guests. Tasting will consist of a maximum of four entrées and three sides.
Meal Guarantees: The guaranteed number of attendants must be communicated to the Catering Manager no less
than 4 full business days (Monday through Friday, excluding holidays), prior to the event. If your final guaranteed
number is higher than the maximum occupancy, the hotel reserves the right to transfer the event to another func-
tion room at the rates published on the hotel rental schedule based upon availability.
Place Cards: Place cards are required for split entrée dinners to identify each guest’s entrée selection to their
banquet server. Place cards will be set on a place card table for guests to pick up as they arrive. Place cards will not
be set at individual place settings.
Wedding Cake: Wedding Cakes may be brought in from an outside licensed cake designer. The hotel provides
complimentary cake cutting service for weddings, and will cut and serve the wedding cake.
Bars: Bars may stay open a maximum of five hours. 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 the
bar at its discretion.
Corkage Fee: Wine and or champagne may be brought in for a $15 per 750ml bottle corkage fee plus service
charge and sales tax.
Labor Charges: A labor fee of $250.00 will be applied to ballrooms that require a change of set-up during the
same day.
Music: The hotel does not provide music or MC services. All ceremony and reception music must be provided
by a DJ or live musician and booked by the group. Recommendations are available. Music must be kept a responsi-
ble level. Music must end by 11:00 P.M.
Vendors: Preferred Wedding Vendors are listed inside our Vendors: Preferred Wedding Vendors are listed
inside our wedding guide. However, you are also welcome to bring in outside vendors. Please provide vendor con-
tact information to your Catering Manager and have them contact your Catering Manager one week prior to the
event date to discuss policies and approve each vendor’s schedule for the Wedding Day. All vendors are held to the
standards of Embassy Suites by Hilton and are expected to treat all hotel guests and staff with professional courte-
sy.
Ceremony rehearsal: (if applicable). May be scheduled one week prior to Wedding date (based upon availa-
bility).
Catering Guidelines