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Our Chef

Executive Chef Jef Foster loves to experiment with various diverse cuisines, mainly; Italian, Spanish, Asian and Indian.  Chef loves to creat food carefully sourved and thoughtfully served and is a passionate ambassador of seafood sustainability.  When we asked him the secret of being a food Executive Chef, he said- "A chef must think like a scientist, organize like an accountant, plate like an artist and cook like a grandma".

Deepa, Bride, Married at Hyatt Regency Bellevue in 2017.

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"Working with Julie was absolutely the best decision ever. No matter what came up, she was right there to take care of everything. Our wedding reception was perfect, thank you for making our day amazing!" 

• Complimentary Overnight Junior Suite Accommodations for the Bride and

• Complimentary Overnight Junior Suite Accommodations for the Bride and

Personal Preference allow your guests to personalize their dining experience. Treat them to an elegant four course meal. You choose the appetizer, salad, and offer your guests to choose their entrée, tableside with their server the night of the celebration.

Cold

Compressed Melon, Citrus Ricotta, Serrano Ham $6

Ahi, Watermelon, Yuzu, Micro Wasabi $6.5

Peppered Beef, Sweet Onion Jam, Rocket, Biscuit $6

Spicy Albacore Poke, Taro Chip, Avocado, Cilantro $6.5

Smoked Salmon, Dill Mousse, Cucumber $6

Smashed Avocado, Roasted Tomato Relish, Crostini, Micro Basil $6

Roasted Red Pepper Hummus Rosette, Pita Crisp, Olive Oil $6

Personal Preference

First Course

Jumbo Dungeness Crab Cake, Celery Apple Fennel Slaw, Cracked Mustard Aioli

Seared Scallop, Blood Orange Gastrique, Seasonal Citrus, Herb Risotto

Wild Mushroom, Leek, and Truffle Tart, Arugula Salad, Flake Salt

Togarashi Seared Ahi, Ponzu Vinaigrette, Salad of Cucumber, Carrot, and Radish

Creamy Potato Soup, Applewood Smoked Bacon, Chive

Second Course

Buffalo Mozzarella and Tomato

Torn Basil, Balsamic Glaze, Cold Pressed Olive Oil, Torn Potato Bread 

Chicory and Roquefort 

French Beans, Radicchio, Toasted Walnuts, and Garlic Balsamic Vinaigrette

Wild Rocket and Fresh Berries

Crumbled Goat Cheese, Shaved Almonds, Lime and Basil Vinaigrette 

Arcadian Greens

Shaved Heirloom Carrots, Crisp Radish, Crumbled Blue Cheese, and Red Wine Vinaigrette 

Third Course

Steakhouse Seared Beef Tenderloin, Cabernet Bordelaise

Mediterranean Sea Bass, Lemon and Herbs

Pistachio Crusted Lamb Chop, Minted Spring Pea Puree

Sake Marinated Salmon, Ponzu Butter Sauce 

Grilled Kobe Flat Iron, Chimichurri

Apple and Brioche Stuffed Chicken Breast, Calvados Reduction

Vegetable “Lasagna”, House Marinara 

Third Course Sides

Served Family Style

Select 2 from the Following:

Prosciutto Wrapped Jumbo Asparagus, Lemon 

Herb Roasted Baby Carrots 

Charred Broccolini, White Balsamic Vinaigrette 

Ratatouille, Summer Squash, Heirloom Tomatoes 

Roasted New Potatoes, Rosemary 

Wild Mushroom Risotto, Shaved Parmesan, White Truffle Oil 

Sour Cream and Chive Whipped Potatoes

Warm Cauliflower and Israeli Cous Cous Salad 

Forbidden Rice

$145pp

Prix-Fixe

First Course

Creamy Mushroom Soup, White Truffle Oil, Chive 

Roasted Tomato and Goat Cheese Tartlet, Black Truffle, Fresh Herbs

Lobster Bisque, Brandy, Crème Fraiche 

Compressed Watermelon Salad, Nabulsi Cheese, Orange Zest, Green Tea Dressing 

Second Course

Shaved Carrot, Olive, and Almond Salad

Romaine, Green Olives, Almond Vinaigrette 

Citrus Roasted Beets and Fennel

Whipped Ricotta, Arugula, Frisee, Citrus Vinaigrette 

Apple and Curly Endive

Shaved Goat Cheese, Green Onion, Dijon Vinaigrette 

Spinach and Candied Pecans

Radish, Oregonzola, Heirloom Tomato, Whole Grain Vinaigrette 

Endive and Orange

Baby Arugula, Tomato, Shaved Red Onion, Aged Goat Cheese, Apple Cider Vinaigrette 

Third Course

Herb Marinated Kobe Top Sirloin and Shrimp, 

Garlic and Herb Whipped Potatoes, Roasted Broccolini, Green Peppercorn Sauce 

79.00

Steakhouse Seared Beef Tenderloin, Potatoes Dauphinoise, Lemon Roasted Jumbo Asparagus, Red Wine Reduction, Slow Roasted Cherry Tomatoes 81.00

Sake Marinated Ora King Salmon

Forbidden Rice, Baby Bok Choy, Ponzu Sauce, Sesame, Scallion 77.00

Apple and Brioche Stuffed Chicken Breast,

Caramelized Shallot Risotto, Herb Roasted Baby Carrots, Thyme Jus 74.00

Spring Pea Jumbo Ravioli, Lemon Garlic Cream Sauce, Pea Vines, Hand Shaved Parmesan, Mint

69.00

Charred Cauliflower Steak, Romesco, Lemon Charred Broccolini 69.00

Fourth Course

Matcha White Chocolate Mousse with Pistachio Sponge Cake, Lemon Curd, and White Chocolate Croquants 10.00

Vanilla Bavarois with Passion Fruit Curd, Toasted Meringue and Caramelized Cocoa Nibs

9.00

Chocolate Mousse Trifle with Flourless Chocolate Cake, Chantilly Cream and Dark Chocolate Croquants 9.00

Lemon Grass & Ginger Panna Cotta with Yuzu Gelee and Mango Coulis 9.00

Choice of Two Salads

Arugula, Beet, and Pistachio Salad

Aged Goat Cheese, Fresh Citrus, Blood Orange Vinaigrette 

Panzanella Salad

Heirloom Tomato, Shaved Cucumber, House Croutons, Red Onion, Baby Spinach, Cillinginie 

Bibb Lettuce and Apple Salad

Crisp Radish, Toasted Walnuts, Grape Tomatoes, Lemon Herb Vinaigrette 

Heirloom Spinach with Oranges and Beets

Toasted Pistachios, Feta Cheese, Lemon Vinaigrette 

Boston Lettuce and Red Endive Salad

Toasted Almonds, Shaved Baby Carrots, Carrot Ginger Dressing 

Entrees

Pepper Crusted New York with Caramelized Cippollinis and Roasted Wild Mushrooms

Orange and Tarragon Dusted Salmon

with Wild Berry Compote

Apple Cider Brined Chicken and Charred Apples

Red Wine and Thyme Kobe Top Sirloin

with Sweet Baby Peppers, and Natural Jus

Honey Balsamic Glazed Chicken Breast

Harissa and Green Onion Baked Snapper

Choice of Three Sides

Lemon Charred Asparagus, Shaved Parmesan 

Potatoes Dauphinoise 

Smoked Beecher’s Mac, Applewood Bacon, Panko Crust 

Woodinville Whisky Maple Roasted Baby Carrots 

Charred Broccolini, White Balsamic Vinaigrette 

Ratatouille, Summer Squash, Heirloom Tomatoes 

Roasted New Potatoes 

Wild Mushroom Risotto, Shaved Parmesan, Fresh Herbs 

Garlic and Herb Whipped Potatoes 

Two Entrees $75.00

Three Entrees $81.00

Served Buffet Style

Starters

Samosas

Chicken Pakora

Tikka Masala (Chicken or Shrimp)

Aloo Tikki

Papari Chat

Entrees

Lemon Fish Masala

Methi Chicken

Lamb Curry

Butter Chicken

Sides

Saag Paneer

Dal Maharani

Tava Vegetables

Shahi Paneer

Gobi Manchurian

Raita

Mixed Pickles

Naan

Roti

Rice

Desserts

Jalebi with Rabree

Mini Gulab Jamun

Rasmalai

Fresh Fruit

Chai Tea

Coffee and Tea Selection

*Market Price

*Indian Catered Menu is Outsourced

Moet & Chandon Imperial Brut

Domaine Ste Michelle, Brut

Segura Vidas, Cava

Anew, Rose

Ryan Patrick, Chardonnay

Drumheller, Cabernet Sauvignon

Chateau Ste. Michelle, Merlot

Delille, Red Blend

Signature

First Hour $20

Additional Hours $12

Premium

First Hour $24

Additonal Hours $14

Labor Charges

Bartender Fee, $150 (For Up to 3 Hours)

Waiter Fee, $75

Cashier Fee, $50

Signature Cocktails $10

Domestic Beer $7

Premium and Imported Beer $8

Select Wine $10

Minearl Water/ Juices $6

Soft Drinks $6

Cordials $13

Champagne $10

Premium

Premium Cocktails $12

Domesitc Beer $8

Premium and Imported Beer $9

Premium Wine $12

Mineral Water/Juices $6

Soft Drinks $6

Coridals $15

Champagne $12

Signature Cocktails $12

Domestic Beer $8

Premium and Imported Beer $9

Select Wine $12

Minearl Water/ Juices $6

Soft Drinks $6

Cordials $15

Champagne $12

Premium

Premium Cocktails $14

Domesitc Beer $9

Premium and Imported Beer $10

Premium Wine $14

Mineral Water/Juices $6

Soft Drinks $6

Coridals $17

Champagne $14

Guest Accommodations
A room block may be setup for guests attending your event. Check in time is after 4:00pm, and check out time is 12 p.m. If you would like to setup a block of rooms, a minimum of ten guestrooms must be guaranteed or the prevailing hotel rate will be offered.