Banquet Menus by Suncadia Resort

BANQUET MENUS 2023

TABLE OF CONTENTS

W E L C O M E T O S U N C A D I A , YO U R M E E T I N G A N D E V E N T S D E S T I N AT I O N . WE INVITE YOU TO BE OUR GUEST AND EXPLORE THE POSSIBILI TIES ! Thank you for considering Suncadia! With a backdrop of the Cascade Mountains and soaring spire of pine trees, Suncadia is a true Washington State destination, with a variety of indoor and outdoor venues for gatherings of all sizes. The following pages will help you start your exploration into our different menu options for breakfast, lunch, and dinner, receptions, snack breaks and more! We are excited to help you plan your event.

3 GUIDELINES 9

SUNRISE STARTS

BREAKFAST ENHANCEMENTS

BREAKS

LUNCH BUFFETS

HORS D'OEUVRES

RECEPTIONS

DINNER BUFFETS

DRINKS

GUIDELINES

GUIDELINES CATERING 1. Kindly advise us of your menu selections at your earliest convenience but no later than 30 days prior to your event. If not received on time Suncadia has the right to complete menus based on product availability 2. Children’s prices are at 35% off the regular menu price for children between the ages of 5 and 12 years. If you prefer we also have Children’s Menus available. Children 13 years and older is considered an adult. 3. Guarantees are due into the Planning Office by noon, 4 business days prior to your event. We will prepare and set for this guarantee. Should we not receive the guarantee at this time, the expected number of people shown on your Event Order will become the guarantee. If your actual count should exceed the guarantee, we do not guarantee what the specific extra entrees will be. Cancellation of any catered function within the guarantee period is subject to full charge. 4. There will be a surcharge as noted in the menu if your group attendance falls under the menu per person minimum. 5. Split menu choices are limited to two choices plus vegetarian. A split choice menu is priced at the more expensive of the chosen items. An identifier place card, provided by client, will be needed for every guest in a split menu situation. 6. There is a Re-Fire fee of $35 PLUS cost of re-ordered item for any food item ordered on day of event. 7. Suncadia must provide all food, liquor, beer and wine. No food or beverage of any nature may be brought into any function space. 8. A 25% service charge will be applied to all food and beverage pricing. Food sales, beverage sales and the service charge are subject to an 8.1% Sales Tax (or current tax by law). 9. All payments are due in advance of the function, unless other arrangements have been made.

GUIDELINES 10. Prices are subject to change without notice. Product availability is dependent on market conditions. 11. If the count drops below the contractual guest count, Suncadia reserves the right to renegotiate the room rental charges and/or assign an alternate event space. 12. We would be pleased to assist you with fresh flower purchases for your event. 13. If your group would enjoy entertainment, we can assist with arrangements for you. 14. It is the resort’s discretion to charge for any damages incurred during your event. 15. It is the Resort’s discretion to charge labor for cleanup of excessive trash remaining at the conclusion of an event. Confetti cannons, glitter, smoke/fog machines and similar appliances are prohibited. Nothing can be hung from the ceiling in our conference rooms. 16. Outdoor music and noise at events must cease at 10:00pm as per community regulations. 17. Dinner space is set for a 3 hour time frame, if you would like to extend use of room the cost will be calculated at $150 per hour. 18. No open flame. All flames must be enclosed. ATTENDANCE It is requested that your Catering or Conference Services Manager be notified with an estimated figure seven (7) days prior to the event(s). The guaranteed final attendance is required by 12:00pm, three (3) business days prior to the function(s), or the original attendance will be considered the final guarantee. Final attendance guarantee cannot be decreased within three (3) business days prior to the event(s). Food and Beverage menu selections cannot be changed within five (5) business days prior to the event(s). AUDIO VISUAL Suncadia Resort has retained Encore to provide a comprehensive range of production services. Encore ® is a full-service production company with full-time management and staff located on property. See your Sales Contract for additional details.

GUIDELINES BILLING & CANCELLATIONS Please refer to your sales contract for payment information and cancellation policies.

DECORATIONS A full line of theme party props, backdrops, and interactive decorations can be secured through an outside vendor at additional costs. Please see your Service Manager for vendor recommendations. All decorations or displays brought into the hotel must be approved prior to arrival and meet approval of local authorities. In order to preserve the appearance of our public areas and minimize damage, items are not to be attached to any permanent hotel structure, carpet or finishing with nails, staples, tape or any other substance. Subcontractors or vendors may be required to sign acceptance of our published guidelines and procedures (vendor code of conduct) before any activity may commence. Production companies will be required to submit to the Hotel floor plans drawn to scale to include electrical requirements. ENTERTAINMENT Please let your Conference Services Manager know what assistance is required in booking entertainment. Outdoor entertainment should begin no earlier than 8:00 am, with a noise curfew of 10:00 pm. Please note that live, amplified entertainment is not permitted after 10:00pm. FIRE CODES When planning and coordinating space and decorations, in the ballrooms or meeting rooms, regulations that fall under the local fire authorities must be adhered to. Open flame is only permitted in event spaces when encased in glass where the glass container is at least 1” higher than the flame. All draping of event spaces must have a fire permit from WA County and have proof of fire retardant fabric. Strobes and fire exit signs may not be covered or draped. Consult with your Conference Services Manager for further clarification. FOOD AND BEVERAGE Due to health regulations and liabilities, all food and beverage requirements must be contracted with Suncadia resort. The hotel is responsible for the quality and freshness of the food for all our guests; therefore, no outside food or beverage may be brought in from another source for consumption in our facilities. Please note that all alcoholic beverage sales and services are regulated by Washington Liquor Laws.

GUIDELINES The hotel, as licensee, is responsible for the administration of these regulations. It is against Washington Liquor Laws to have any alcoholic beverages brought in from any other source than the licensed distributor, Suncadia Resort. All dispensing of alcoholic beverages must be done by Suncadia Resort employees and not the patrons. The hotel will provide catering contracts, referred to as Banquet Event Orders, at approximately 14 days prior to the program dates, provided Hotel is in receipt of group specifications in a timely manner. Signed Banquet Event Orders will be required at least 7 days prior to the program dates in order to confirm the arrangements. Special menu requests are easily accommodated. Please ask your Conference Service Manager. OUTDOOR EVENTS Resort requires that all outdoor functions conclude no later than 10:00 pm. All staging and sound amplification must be oriented towards the ocean. Suncadia Community has a sound ordinance that is enforced at 10:00pm. Amplified music at outdoor events may be played only until this time. Outdoor event spaces at Suncadia Resort do not have any existing lighting. For evening events requiring lighting, Encore Presentation Services can provide several lighting options. Due to safety reasons, all outdoor events taking place on the Nelson Farm, Roslyn Lawn, Amphitheater, may not use any type of glass or china. This includes light bulbs (such as string lights), votive candles, centerpieces or display items, etc. SECURITY Security can be arranged through the Resort at an additional cost. Please see your Conference Manager for pricing and details. Suncadia Resort will not assume responsibility for any damage or loss of merchandise or articles brought into the Hotel or any item left unattended in any function area. VENDORS Group/vendor must adhere to hotel policies regarding delivery and pickup times. Delivery of décor, lighting, equipment, etc. must be coordinated and approved through Services Manager with an agreed upon delivery timeline. Items may not be stored at the resort without prior approval from the Services Manager. If the Resort has to store vendor items, charges may apply and the Resort is not responsible for lost or damaged items. Vendors are required to furnish the Resort with a valid insurance certificate of comprehensive liability insurance in the amount of $1 million, naming Suncadia , LLC as the Certificate Holder/Additionally Insured on the ACCORD page of Liability. This

GUIDELINES form must be provided along with the Signed Code of Conduct Form prior to the commencement of work or services at Resort. Please consult the Suncadia Vendor Code of Conduct for full guidelines. SERVICE CHARGE AND LABOR FEES All food and beverage functions are subject to a 25% Service Charge (subject to 8.1% sales tax) of which 6% is allocated in full to service personnel who provide services for the Event as a gratuity and 19% and is retained in full by the hotel (and which is not a tip, gratuity, or staff service charge). Chef, Attendant and Cashier fees are charged at a flat rate of $200 (+tax) per Chef, Attendant or Cashier per event. Bartender fee is a rate of $200 (+tax) per Bartender, per event. All prices, taxes and service charge are subject to change. SIGNAGE To protect the integrity of the resort, and for the mutual respect of other travelers or groups in house, no banners or signs will be hung in public areas. Signage is only allowed in the conference Center. Meeting rooms are exempt from this restriction, based upon hotel approval of proposed banner. A representative of the Suncadia Resort Engineering staff must be consulted prior to, and present during any banner hanging. WEATHER CALLS In the event that we are faced with inclement weather on the day your group has booked an outdoor event, a “weather call” is made together between the meeting planner and the key operational departments at the hotel. For evening events, these weather calls are made by 12:00 pm. For morning events, calls must be made the night before by 7:00 pm. Any weather call made after the time deadline will be subject to service fees based on the size of the group and the set up required. The Hotel reserves the right to make the final decision to move any outdoor event inside based on the weather conditions. Indoor back-up space is always blocked for outdoor events and may include your general session room. Please note that open flames (other than butane burners) are not allowed indoors, therefore, some cooking stations may need to be altered if the event is moved indoors.

SUNRISE STARTS

SUNRISE STARTS MINER’S CAMP $40 per person SEASON’S BEST SLICED AND WHOLE FRUIT DISPLAY (VG) CAFÉ DARTE COFFEE, TEA + ASSORTED JUICE SERVICE HOUSE BAKED PASTRIES cinnamon rolls and croissants ZOI GREEK YOGURT PARFAIT BAR (VE) berries, granola, honey, toasted coconut BOB’S RED MILL STEEL CUT OATMEAL (VE) golden raisins, brown sugar, almond milk, maple syrup SALMON LA SAC $45 per person SEASON’S BEST SLICED AND WHOLE FRUIT DISPLAY (VG) CAFÉ DARTE COFFEE, TEA + ASSORTED JUICE SERVICE HOUSE BAKED PASTRIES (VE) cinnamon rolls, croissants, danishes, and breakfast breads CAMBRIDGE HOUSE SALMON LOX AND BLAZING BAGELS herbed cream cheese, cucumbers, onions, tomatoes, capers, herbs ZOI GREEK YOGURT PARFAIT BAR (VE) berries, granola, honey, toasted coconut BOB’S RED MILL STEEL CUT OATMEAL (VE) golden raisins, brown sugar, almond milk, maple syrup

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 10

SUNRISE STARTS CLE ELUM FARMER’S BREAKFAST $50 per person SEASON’S BEST SLICED AND WHOLE FRUIT DISPLAY (VG) CAFÉ DARTE COFFEE, TEA + ASSORTED JUICE SERVICE HOUSE BAKED PASTRIES (VE) cinnamon rolls, croissants, danishes, and breakfast breads WILCOX FARMS SCRAMBLED EGGS WITH CHEDDAR AND HERBS (VE) YUKON GOLD ROASTED POTATOES (VG) caramelized onions, Suncadia fin herbs – rosemary, parsley, chives APPLEWOOD SMOKED THICK CUT BACON ZOI GREEK YOGURT PARFAIT BAR (VE) berries, granola, honey, toasted coconut BOB’S RED MILL STEEL CUT OATMEAL (VG) golden raisins, brown sugar, almond milk, maple syrup NELSON MEADOWS $55 per person SEASON’S BEST SLICED AND WHOLE FRUIT DISPLAY (VG) CAFÉ DARTE COFFEE, TEA + ASSORTED JUICE SERVICE HOUSE BAKED PASTRIES (VE) cinnamon rolls, croissants, danishes, and breakfast breads ULI’S FAMOUS APPLE CHICKEN SAUSAGE AVOCADO TOAST BAR (VE) whole grain and sourdough, chili lime mashed avocado, hardboiled egg, tomatoes, onions, herbs

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 11

SUNRISE STARTS NELSON MEADOWS (CONT.) WILCOX FARMS EGG WHITE SCRAMBLE (VE) mushrooms, spinach, Beecher’s white cheddar GRANOLA BAR (VE) cinnamon almond granola, Eleno's Greek yogurt, blueberries, honey, golden raisins, toasted coconut CANYON RIVER ROAD $60 per person SEASONAL FRUIT SALAD (VE) with cinnamon spiced yogurt dressing ASSORTMENT OF FRESHLY BAKED BREAKFAST BREADS (VE) WILCOX FARMS SCRAMBLED EGGS (VE) queso f resco, cilantro, lime crema BLACK BEAN AND FORAGED MUSHROOM SKILLET (VG) onions, trio peppers, tomatoes, cilantro salsa verde NATURAL PORK CHORIZO SAUSAGE LINKS MANASTASH HASH beef short rib roasted potatoes, beans, onions, peppers, cilantro, chili peppers, lime with guacamole, pico de gallo, sour cream, warm flour and corn tortillas

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 12

BREAKFAST ENHANCEMENTS

BREAKFAST ENHANCEMENTS BREAKFAST BURRITOS $10 each THE ITALIAN fennel sausage, egg, potatoes, cheddar, peppers THE FARMER (VE) spinach, yukon gold potatoes, foraged mushrooms, trio of peppers, onions, and salsa BREAKFAST SANDWICHES $11 each THE LIBERTY applewood smoked bacon and Swiss croissant sandwich THE SUNRISE garlic sausage and cheddar croissant sandwich MORNING GLORY (VG) Molly’s vegan sausage, vegan egg patty, telera roll INDIVIDUAL QUICHES $12 per person BEECHER’S TRIO OF CHEESE QUICHE (VE) artisanal cheese + caramelized onions COAL MINER’S CARBONARA QUICHE Glondo’s cured pork, Beecher’s cheddar, onions, peppers, cracked black pepper BELGIAN WAFFLE BAR $12 per person | + Chicken fried tenders $8 house made vanilla bean cream, berries, maple syrup, banana, nutella, peanut butter, chocolate chips COAL CART BISCUITS WITH SAUSAGE GRAVY $14 per person buttermilk biscuits with and fennel, paprika infused gravy DOMERIE PEAK FRENCH TOAST $14 per person brioche, house made vanilla bean cream, maple syrup, almonds, confectioners' sugar

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 14

BREAKS

BREAKS (20 person minimum) HOUSE BAKED COOKIES AND FUDGE BROWNIES $10 per person PETITE HAND FRUIT $5 per person BLAZING BAGEL BAR $12 per person Assorted mini bagels, herbed cream cheese, jams, preserves, whipped butter SEASON’S BEST FRUIT DISPLAY $12 per person Sliced and whole fruit, berries, melon, citrus, and grapes HOUSE BAKED BREADS AND PASTRIES $14 per person Pullman breakfast breads, croissants, danishes, and muffins SWEET SHOP $14 per person Something for everyone: dessert bars, mini tarts, chocolates, petit fours, cookies SWEET AND SAVORY BREAKFAST BITES $18 per person French toast bread pudding bites, mini quiche assortment BAVARIAN PRETZEL $16 per person Warm pretzel bites with stone ground mustard, honey mustard, cheese dip, caramel sauce, peanut butter “HIT THE TRAIL” MIX BAR $18 per person Assortment of almonds, peanuts, M&M’s, chocolate chips, sunflower seeds, raisins, dried cranberries, granola THE ORCHARDS $22 per person (VG) Naked juice, petite hand fruit, dried cranberries, dried apricots, apple rings, dried dates PROTEIN SNACK BAR $26 per person Glondo’s Sausages, beef jerky, marinated tofu, hard boiled eggs, peanut butter, assorted nuts, assorted cheeses

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 16

BREAKS MEDITERRANEAN $24 per person (VE) Flat bread, hummus, tzatziki, olives, cucumber, tomato, marinated chickpea and feta salad NELLIE’S BUILD YOUR OWN SLIDER BAR $24 per person Snake River Farms Wagyu Beef, hoisin BBQ pulled pork, assorted cheeses, cabbage and broccoli slaw, slider buns, garlic aioli, citrus mustard, lettuce, tomatoes THE MARKET | Assorted snacks priced individually as indicated Tim’s Chips $3 Nature Valley Granola Bar $4 Powers Snack Trail Mix $5 Gary Poppins Popcorn $8 Assorted Sahale Snacks $8 Glondos Beer Cheese Peppi Sticks $12 Glondos Snack Pack $14

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 17

LUNCH BUFFETS

Daily lunch buffet menus can be substituted for $20 per person. All menus can be offered

LUNCH BUFFETS

as plated for an up-charge of $20 per person.

MONDAY | CASCADE DELI $54 per person PASTA SALAD with olives and Mama Lil’s Peppers (VE) HOMEMADE CHIPS WITH SEA SALT (VE) DELI MEATS AND CHEESES shaved black forest ham, roasted turkey, and peppercorn cured roast beef sliced sharp cheddar, Swiss, and pepperjack CONDIMENTS AND BREADS lettuce, tomato, onions, pickles assorted fresh buns, rolls and breads herb aioli, dijon mustard, whole grain mustard TOMATO BISQUE (VE) ASSORTED COOKIE PLATTER (VE) TUESDAY | CANYON ROAD $62 per person MELON, CORN, AND COTIJA SALAD (VE) with mint, cilantro, agave lime vinaigrette BORRACHO BEANS (VG) CUMIN AND LIME RICE (VG) PORK CARNITAS BEEF BARBACOA ADOBO MUSHROOMS (VG) FLOUR TORTILLAS, CORN TORTILLAS, TOSTADAS

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 19

Daily lunch buffet menus can be substituted for $20 per person. All menus can be offered

LUNCH BUFFETS

as plated for an up-charge of $20 per person.

TUESDAY | CANYON ROAD (CONT.) TOPPINGS sour cream, guacamole, red and green salsas, lettuce, limes CHURROS with dark chocolate dipping sauce WEDNESDAY | NELLIE’S BURGER BAR $56 per person HOMEMADE CHIPS with sea salt and vinegar FIRECRACKER COLESLAW (VE) CLASSIC CAESAR SALAD with parmesan, lemons, creamy dressing, focaccia breadcrumbs ANGUS BURGER SALMON BURGER BEYOND BURGER (VG) CHEESE, CONDIMENTS AND BREADS sliced sharp cheddar, Swiss and pepperjack lettuce, tomato, onions, pickles artisan burger buns and rolls herb aioli, dijon mustard, whole grain mustard ASSORTED BROWNIES AND BARS (VE)

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 20

Daily lunch buffet menus can be substituted for $20 per person. All menus can be offered

LUNCH BUFFETS

as plated for an up-charge of $20 per person.

THURSDAY | TEANAWAY RANGE $64 per person GARDEN SALAD (VE) with chevre, beets, sunflower seeds, herbs, citrus vinaigrette SHAVED BRUSSELS SPROUTS SALAD (VG) with arugula, pickled shallots, apples, almonds, white balsamic vinaigrette GRILLED BROCCOLINI (VG) in a blood orange vinaigrette WARM FORAGED MUSHROOM FARRO SALAD (VG) with roasted squash, sage, lemon, pepitas PAINTED HILLS TRI TIP ROAST porcini and coffee rubbed with parsley tarragon pesto HERB ROASTED SALMON with brown butter, tart cherry glaze APPLE AND SALTED CARAMEL OATMEAL CRUMBLE (VE) WINEGAR’S VANILLA BEAN CREAM FRIDAY | MEDITERRANEAN FLAVORS $66 per person FATOUCHE SALAD (VG) crisp greens, fried pita, sumac, lemon dressing, herbs ROASTED CAULIFLOWER AND BABY SPINACH (VG) pine nuts, golden raisins YUKON GOLD BABY POTATOES (VE) cumin, garlic, and feta CURRIED CHICKPEA STEW (VG) tomatoes, turmeric, sumac

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 21

Daily lunch buffet menus can be substituted

LUNCH BUFFETS

for $20 per person. All menus can be offered as plated for an up-charge of $20 per person.

FRIDAY | MEDITERRANEAN FLAVORS (CONT.) GARLIC AND LEMON CHICKEN THIGHS roasted veggies, tahini sauce OREGANO SALMON sautéed greens, charred leeks, saffron-garlic aioli CITRUS CAKE (VG) toasted pistachios SATURDAY | PACIFIC RIM $66 per person ROASTED BABY BEET SALAD (VG) tofu, peanuts, cilantro, sweet lime CABBAGE AND PEANUT SALAD (VG) tomatoes, onion, mint CAULIFLOWER FRIED RICE (VG) garlic, ginger, scallions, sesame DARK SOY GLAZED TRUE COD furikake, sesame GRILLED SIRLOIN with black garlic soubise ginger-scallion relish MACADAMIA NUT BREAD PUDDING (VE) guava, toasted coconut

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 22

Daily lunch buffet menus can be substituted

LUNCH BUFFETS

for $20 per person. All menus can be offered as plated for an up-charge of $20 per person.

SUNDAY | HOMESTYLE SPREAD $64 per person CORN CHOWDER bacon, bay seasoning BUTTER LETTUCE SALAD (VE) cultured cream, lemon, pistachio, chives ROASTED BABY POTATOES WITH PARMESAN (VG) thyme, garlic, brown butter GRILLED CAULIFLOWER AND PEPPERS (VG) roasted tomatoes, chimichurri BRAISED CHICKEN GNOCCHI spinach, tomato, pancetta, basil DRUBRU CIDER GLAZED PORK CHOPS Owen’s smoked pork grilled with a hard apple cider reduction CHOCOLATE TORTE WITH WHIPPED MASCARPONE (VE) blueberries, hazelnut crumble

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 23

HORS D’OEUVRES

HORS D’OEUVRES HOT Minimum of 2 dozen CRISPY VEGETABLE SPRING ROLLS $5 per piece (VG) sweet chile and scallion dipping sauce PAELLA CROQUETTES $7 per piece chorizo, shrimp, aioli POTATO AND PEA SAMOSA $8 per piece (VG) ginger, cilantro, jalapeno CARNE ASADA MINI TACO $8 per piece lime crema, pico de gallo TANDOORI CHICKEN SATAY $8 per piece spicy mint yogurt SPINACH AND BASIL POTSTICKER $9 per piece (VG) bean noodles, green pea, coriander CHICKEN AND LEMONGRASS POTSTICKERS $9 per piece orange sambal dipping sauce PETITE BEEF WELLINGTON $10 per piece puff pastry, bleu cheese WAGYU BEEF SLIDER $10 per piece cheddar, onion jam 5 SPICE PORK SLIDER $10 per piece hoisin BBQ, broccoli slaw

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 25

HORS D’OEUVRES COLD Minimum of 2 dozen ROASTED TOMATO BRUSCHETTA $6 per piece (VE) whipped ricotta, lemon oil, micro basil CHEVRE AND PROSCIUTTO CROSTINI $7 per piece focaccia, micro basil MUSHROOM AND WALNUT PATE CRACKER $7 per piece (VE) herbs and bleu cheese ANTIPASTO SKEWER $8 per piece charcuterie, olives, pickled vegetables SALMON RILLETTE CROSTINI $9 per piece pickled onions, capers CAVA POACHED SHRIMP $9 per piece romesco, citrus DUNGENESS CRAB TOSTADA BITES $9 per piece fennel and cabbage slaw with lime AHI POKE ON WONTON CRISP $10 per piece ginger, sesame

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 26

RECEPTIONS

RECEPTIONS GRAZING BOARDS FRUIT AND BERRIES $12 per person (VE) sliced whole seasonal fruit including melon, pineapple, citrus, grapes, berries, apples LETTUCE ROLLS $17 per person bibb lettuce cups, baby iceberg, peanut noodle salad, sweet chili slaw, lemongrass chicken, cilantro, mint, sprouts, dipping sauces MEDITERRANEAN DISPLAY $18 per person (VE) pepper hummus, quinoa tabbouleh, tzatziki, roasted vegetables, marinated feta, olives, flatbreads, crackers PACIFIC NORTHWEST & IMPORTED CHEESE DISPLAY $20 per person (VE) assortment of the best local cheeses, local honey, dried fruit, preserves, crackers, bread, roasted nuts CHARCUTERIE $20 per person Glondo’s salami, coppa, prosciutto, mozzarella, artichokes, olives, preserves, crackers, nuts, bread NW SALMON DISPLAY $24 per person cold smoked lox, hot cherry wood smoked salmon, horseradish cream, hard cooked egg, crostini, everything bagels, whipped mascarpone TAYLOR FARMS SHELLFISH DISPLAY $52 per person oysters on the half shell, crab claws, lobster tail, chilled mussels, champagne poached prawns, wakame, accompanied gin and tonic granita, curried aioli, cocktail sauce, mignonette, grilled lemons SWEET TOOTH $14 per person (VE) seasonal Assortment of freshly baked cookies & bars THE CAKE BOX $16 per person (VE) dessert bars, mini tarts, macarons, chocolates, petit fours, cookies

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 28

RECEPTIONS CARVING AND DISPLAY STATIONS Each display feeds 25 people – in increments of 25 SALMON CREEK FARMS PORK LOIN $25 per person DruBru Dry Cider brined, fig mostarda WILD ALASKAN SALMON $30 per person blood orange glaze, toasted hazelnut herb butter GARLIC AND HERB CRUSTED DOUBLE R RANCH PRIME RIB $35 per person peppercorn cured, horseradish cream, Suncadia’s red wine jus DOUBLE R RANCH BEEF TENDERLOIN $40 per person demi-glace, chimichurri, ponzu mustard, marinated mushrooms

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 29

DINNER BUFFETS

All menus can be offered as plated for an up-charge of $20 per person.

DINNER BUFFETS TRATTORIA $75 per person

CLASSIC CAESAR parmesan, lemons, creamy dressing, focaccia breadcrumbs BABY LETTUCES WITH BEETS (VG) sunflower seeds, herbs, orange vinaigrette BLISTERED ASPARAGUS (VE) parmigiana reggiano, focaccia crumbs, pine nuts, EVOO ROASTED SQUASH FARFALLE (VG) basil and walnut pesto, spinach, tomatoes, lemon DRUBRU BRINED GRILLED CHICKEN crispy prosciutto, mozzarella, Mama Lil’s Peppers PEPPERCORN CRUSTED SIRLOIN mushrooms, tarragon pesto, EVOO TIRAMISU espresso, ladyfingers, rum, cream TASTE OF THAI $80 per person CRUNCHY CABBAGE AND CUCUMBER SALAD (VE) honey-lime dressing VEGAN THAI NOODLE SALAD (VG) peanut sauce, jalapeño, ginger, lime SWEET AND SPICY GRILLED SEASONAL VEGETABLES (VG) sweet chile lime sauce STEAMED JASMINE RICE (VG) ginger, sesame, cilantro

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 31

All menus can be offered as plated for an up-charge of $20 per person.

DINNER BUFFETS TASTE OF THAI (CONT.) LEMONGRASS AND HOISIN FLANK STEAK ginger, peanuts, garlic

PINEAPPLE PRAWN CURRY wok fried prawns with pineapple, spice paste, and thai basil FRIED TOFU AND EGGPLANT (VG) basil, orange, chilies, kaffir lime CHOCOLATE CAKE with kaffir lime cream THE IRON HORSE TRAIL $85 per person BUTTER LETTUCE SALAD (VE) cultured cream, lemon, pistachios, chives ORGANIC FIELD GREENS WITH CHEVRE (VE) radish, micro herbs, sunflower seeds BRUSSELS SPROUTS with crispy bacon, maple and apple cider vinaigrette OWEN’S MEATS SMOKED PORK CHOPS apple gastrique, roasted mushrooms LEMON CURED SALMON sauce verte, fried capers CHARRED CAULIFLOWER AND PEPPERS (VG) roasted tomatoes, chimichurri SALTED CARAMEL CHEESECAKE with berries and chocolate espresso crumble

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 32

All menus can be offered as plated for an up-charge of $20 per person.

DINNER BUFFETS A TASTE OF INDIA $90 per person ALOO TIKKI (VG) crispy spiced potato patties

CHICKEN TIKKA MASALA chargrilled yogurt-marinated chicken in spicy tomato sauce INDIAN STYLE BASMATI RICE (VG) LEMON FISH COD broiled with lemon, garlic, and ginger DAL MAKHANI (VG) creamy vegan lentils with garam masala and red chili GOBI MANCHURIAN (VG) sweet and spicy fried cauliflower GULAB JAMUN (VE) milk fritters in spiced rose water syrup THE STEAKHOUSE $95 per person GREEN GODDESS WEDGE baby iceberg, applewood smoked bacon, blue cheese crumbles CITRUS AND FENNEL SALAD (VG) pickled onions, baby kale, arugula, almonds SAUTÉED HARICOT VERT with creamy tarragon vinaigrette (VE) GARLIC ROASTED FORAGED MUSHROOMS (VG) wilted spinach, focaccia crumbs, meyer lemon vinaigrette

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 33

All menus can be offered as plated for an up-charge of $20 per person.

DINNER BUFFETS THE STEAKHOUSE (CONT.) NY STRIP LOIN with cognac peppercorn sauce

SEARED SEA BASS with lemon chive beurre blanc, oil cured tomatoes and olives CHOCOLATE MOUSSE CAKE macerated berries, chocolate shavings

VE = vegetarian | VG = vegan | GF = gluten f ree | GFO = gluten f ree option | VEO = vegetarian option 34

DRINKS

DRINKS, REFRESHMENTS (20 person minimum) COFFEE BREAK Includes Unlimited Café De arte Regular and Decaffeinated Coffee and Iced Tea. ALL DAY

HALF DAY

$40 per person | Up to 8 hours

$20 per person | Up to 4 hours

DRINKS, PACKAGE BARS

Package Bars include beer & wine. Please see page 40 for current offerings.

BLOODY MARY BAR $38 per person house and premium vodkas, bloody mary mix, tabasco horseradish, worcestershire sauce, celery, bacon, olives, pepperoncini, pearl onions, pickled asparagus, pickled green beans, black pepper and Kosher salt MIMOSA BAR $37 per person Cranberry juice, pineapple juice, orange juice, strawberries, raspberries, blackberries for garnish (based on seasonal availability), Champagne, Prosecco, and sparkling cider HOT CHOCOLATE/LIQUEUR BAR $37 per person Coffee, hot chocolate, Baileys, Kahlua, Frangelico, Peppermint Schnapps, mini marshmallows, whipped cream and chocolate shavings HERITAGE BAR $45 per person Try all the local flavors! Two different flavored vodkas, crafted can cocktails, aquavit and cocoa bomb whiskey AFTER HOURS CORDIALS $18 per person, per drink Enjoy Brandy, Grand Marnier, Kahlua, Baileys, and Tia Maria PACIFIC NORTHWEST WHISKEY BAR $22 per person, per drink Enjoy our selection of crafted, innovative Northwest whiskeys–plus a local beer station with some of Washington's best craft beers including Dru Bru windy shot, Dru Bru Seasonal Sour, Ten Pin Groove Pineapple Wheat Ale, Roslyn Brookside Logger and Bale Breaker Top Cut IPA

Package bars don’t include passed or table-side wine service, champagne or specialty cocktails. A service charge of $200 per bartender fee for three hours and $50 each additional hour. An additional outdoor bar set up fee of $200 per bar for all outdoor functions will apply. Package bar arrangements are based on consecutive hours on a per person basis. Package bar arrangements include mixed drinks, house wines by the glass, house sparkling wine by the glass, imported and domestic beer, soft drinks and mineral water. Package bar arrangements exclude wine service offered table side, cordials and energy drinks. The resort has the right to determine whether a signature cocktail can be included in bar packages or if additional fees will apply. The resort does not allow alcoholic shots for the safety and well-being of our guests. Please consult your services manager for any further details.

DRINKS, BEER & WINE DOMESTIC BEER $7 each BUD LIGHT COORS LIGHT REGIONAL CRAFTS $8 each DRU BRU WINDY SHOT LOCAL SEASONAL MICROBREW LOCAL SEASONAL HARD CIDER HARD SELTZER $8 each SAN JUAN WINE HOUSE PREFERRED WINE $14 per glass HOUSE PREFERRED SPARKLING WINE $15 per glass PASSED WINE price of bottle plus an additional $150 fee TABLE SIDE WINE SERVICE price of bottle plus $150 fee

There is a $200 per bartender charge for each hosted or non-hosted bar. Suncadia Resort requires one bartender per every 100 guests. If additional bartenders are requested, there is an additional charge of $200 per bartender. There is a $300 minimum for all bars (not including bartender charge).

DRINKS, SPIRITS BY THE DRINK SUPERIOR $18 each

PREMIUM $16 each

HOUSE $14 each

Grey Goose Vodka

Tito's Vodka

Heritage Batch 12

Hendrick's Gin

Tanqueray Gin

Heritage Gin

Glenfiddich Scotch

Dewar's White Label Scotch

Heritage Whiskey

Jameson Irish Whiskey

Jack Daniel's Whiskey

Heritage Rum

Pendleton Whiskey

Maker's Mark Bourbon

Sauza Gold Tequila

Basil Hayden's Bourbon

Bacardi Silver Rum

Mount Gay Rum

Cuervo Gold Tequila

Casamigos Reposado Tequila

Kahlua Coffee Liqueur Baileys Irish Cream

OPEN BAR SUPERIOR

PREMIUM

HOUSE

One Hour

$40 per person

$36 per person

$32 per person

Two Hours

$68 per person

$48 per person

$44 per person

Three hours

$80 per person

$60 per person

$56 per person

Four Hours

$90 per person

$70 per person

$66 per person

Five Hours

$100 per person

$80 per person

$76 per person