Weddings at Suncadia - Catering Menu by Suncadia Resort

weddings AT SUNCADIA

weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

table of contents 1

wedding packages

reception

plated dinner menus

reception

buffet dinner menus

reception

kids menus

reception

bars

reception

late night bite menus

rehearsal

dinner menus

wedding team

first kiss brunch

menus

prep & relaxation

glade spring spa menu

audio visual

q & a

catering guidelines

preferred vendors

dinner menu

weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

packages

WEDDING

WEDDING PACKAGE SELECTIONS INCLUDE: • menu tasting for up to four guests • champagne and sparkling cider toast • cake cutting and service • reception tray passed appetizers • non-alcoholic beverage station including coffee, tea and citrus water • one night stay for the bride & groom, in a lodge one-bedroom suite with a river view, on the night of the wedding

T H E V E N U E R E N T A L F E E O F $2,000 I N C L U D E S T H E F O L L O W I N G : • indoor or outdoor ceremony site set up/tear down, including white wooden chairs • reception site set up & tear down, including banquet tables, chairs, house white linens & napkins, banquet china, glassware and flatware • wood parquet dance floor

weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

includes:

pearly everlasting tomato

reception dinner selections ,

c a p re s e s k ew e r

| charred bread, extra virgin, garlic

| kalamata, roasted tomato, summer squash

| celery, red onion, fresh dill

c h i c ke n s a la d o n e n d i ve

| white prawns, vodka cocktail sauce

c u c um b e r s h ri m p c o c kt a i l a h i t u n a t a rt a r e

l o b st e r s l id e r s f r es h r o ll s

| mascarpone, caper, chive, bagel chip

| classic lobster salad, soft slider bun

| carrot, ginger, vermicelli

| smokey bbq glaze | sage duxelle, truffle oil, toasted quinoa

s t u ff e d m u s hr o o m s

b r ie

| sweet chili sauce, cilantro | house peanut sauce | baked in phyllo, apricot preserves

a p p le

m a c n c h e e se b i t es

| shaved honey ham

a rt i c h o k e b e ig n e t s

| cajun style remoulade | chipotle cream

m i n i b e e f e m p an a d a s n z l a mb r i bs

| avocado, cilantro, wonton

puget sound salmon gravlox

a l l b e e f m e at b a l l s

c h i c ke n s at ay

| grape, mint

| toasted almond, phyllo cups

r as p b e r ry b r ie c u p s

s p ri n g r o ll s

| basil, fresh mozzarella, cherry tomato

p r os c i u t t o - w r ap p e d m e l on

one salad selection , three entrée

hot hors d’ouevres

| free range house-cooked eggs, mustard, paprika

d e v il e d e g gs

–

two individual accompaniments , bread ,

$118 per guest

| sesame seed, cucumber, wasabi

s e ar e d t u n a

butter , coffee a n d t e a s e rv i c e .

| roasted grape tomatoes, balsamic reduction

basil bruschetta

a n t ip a s t o s k ew e r

four tray - passed appetizers

and two artfully presented appetizer displays .

cold hors d’ouevres goat cheese crostini

–

reception cocktail hour

| chimmichurri | tarragon aioli

p e t i te b e e f w e l li n g t o n

| apricot-rosemary glaze

s c al l o p s w i t h b a co n

d u n ge n e s s c r ab c a k es t e n d er l o i n t i p s

| lemongrass mayo

| soy, ginger

display presentations c r ud i t e f r ui t

| seasonal vegetables with buttermilk ranch, pesto greek yogurt, and ancho chili mascarpone dipping sauces

| an array of fruits with honey yogurt, white chocolate fondue, and whipped nutella dipping sauce s

c h e e se a n d c r ac k e r s h u m m us

| favorite and artisan cheeses with breads, crackers and lavosh

| grilled pita, vegetables, roasted garlic cloves, red peppers, marinated onions

salad course s u n ca d i a s i gn a t u r e s a la d

b a by a ru g u l a

| frisee, beets, toasted pine nut, feta, grilled orange-shallot dijon vinaigrette

c l as s i c c a e sa r s al a d b i b b l e t t uc e

| local kale and organic mesclun, dried chelan county cherry, oregon hazelnut, blue cheese balsamic vinaigrette

| romaine hearts, cherry tomato, radish, red onion, scallion, lemon-oregano dressing

n e l so n f a rm

| hearts of romaine, garlic croutons, parmesan caesar dressing

| pickled strawberry, goat cheese, toasted almond, apple cider vinaigrette

t o m at o s a la d |

fresh mozzarella, basil oil, pink pepper

entrée selections f i rs t f l av o r a m u se b o u ch e • $6/ g u es t seasonal and local taste crafted by the chef to fit your special day h e r b s e ar e d c h i c ke n

crispy skin, rosemary sweet onion and oven roasted cherry tomatoes g r il l e d e g gp l a n t s t a ck

spiced summer squashes, spinach, white bean, vegetable veloute d r y r u bb e d f l at i r on s t e ak

char-grilled, roasted mushrooms, dry sherry demi glace c i d er b r in e d p o rk p o t r o as t

d a y b o at s c al l o p s | g u lf p r a wn s snow crab

pan seared

| garlic and herb marinated

“cocktail”

claws

| butter bathed

$10/ plate $8/ plate $7/ plate

g r il l e d s w o rd f i s h

hand cut steaks, artichoke-heart relish d u n ge n e s s - s t u ff e d t r u e c o d

chardonnay buerre blanc n y s t e ak

blue cheese, brandied peppercorn demi-glace f i le t m i g no n

roasted apple-mango chutney

bacon wrapped, balsamic shallots

c h i n oo k s a lm o n

fresh hand cut responsibly farmed fillet, lemon butter sauce r o as t e d j i d or i c h i c ke n

bone-in skin on breast, lightly smoked, apricot grain mustard glaze

a l as k a n l o ng l i ne c a ug h t h a l ib u t

blackening spices, grilled pineapple pico, avocado infused oil s h o rt r i b p o t r o as t

cabernet demi-glace, roasted shallots, gremolata

entree accompaniments b r oc c o l i n i

| pearl onion, spicy olive oil

r o as t b r us s e l s s p r ou t s z u c c hi n i

s q u as h

c a ul i f l o we R

| oven dried cherry tomatoes

| grilled onion, peppers

| sprinkle of parmesan

c h a rr e d a s pa r a g us

| lemon, olive oil

y u ko n g o l d s m as h e d p o t at o w a rm g r ai n s al a d

| butter, cream

| parmesan, thyme

c r e am y p o l en t a

f i ng e r l i ng p o t at o e s

g r at i n p o t at o e s n o r th w e s t r i c e h e r be d q u i n oa

| caramelized onions

| sage, brown butter

p o t at o g n o cc h i

| cheddar, fontina, goat cheese | house blend of wild, long, and short grains

| naturally gluten free, herbs, sweet peppers, hot peppers

| couscous, quinoa, wild rice

weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

includes: reception cocktail hour

wild sarsparill a

reception dinner selections ,

t o m at o

a n t ip a s t o s k ew e r c a p re s e s k ew e r

| charred bread, extra virgin, garlic

| kalamata, oil roasted tomato, summer squash

p r os c i u t t o - w r ap p e d m e l on c h i c ke n s a la d o n e n d i ve

| grape, mint

| celery, red onion, fresh dill | white prawns, vodka cocktail sauce

c u cum b e r s h ri m p c o c kt a i l

| toasted almond, phyllo cups

r as p b e r ry b r ie c u p s

| smokey bbq glaze

s t u ff e d m u s hr o o m s

| house peanut sauce

c h i c ke n s at ay b r ie

a p p le

| sage duxelle, truffle oil, toasted quinoa

| sweet chili sauce

s p ri n g r o ll s

| mascarpone, caper, chive, bagel chip

| free range house-cooked eggs, mustard, paprika

d e v il e d e g gs

one salad selection , three entrée

a l l b e e f m e at b a l l s

| basil, fresh mozzarella, cherry tomato

puget sound salmon gravlox

–

two individual accompaniments , bread ,

hot hors d’ouevres

| spicy sesame seed crust, cucumber

s e ar e d t u n a

$110 per guest

| roasted grape tomatoes, balsamic reduction

b a si l b r us c h e t t a

four tray - passed appetizers

butter , coffee a n d t e a s e rv i ce .

cold hors d’ouevres goat cheese crostini

–

and one artfully presented appetizer display .

| baked in phyllo, raspberry preserves

m a c n c h e e se b i t es

| smoked honey ham

a rt i c h o k e b e ig n e t s

| cajun style remoulade

m i n i b e e f e m p an a d a s t e n d er l o i n t i p s

| chipotle-sour dipping sauce

| tarragon aioli, herbed crumbs

display presentations c r ud i t e f r ui t

| seasonal vegetables with buttermilk ranch, pesto greek yogurt, and ancho chili mascarpone dipping sauces

| an array of fruits with honey yogurt, white chocolate fondue, and whipped nutella dipping sauce s | favorite and artisan cheeses with breads, crackers and lavosh

c h ee se a n d c r ac k e r s h u m m us

| grilled pita, vegetables, crispy crackers, roasted garlic cloves and red peppers, marinated onions

salad course s u nca d i a s i gn a t u r e s a la d

| local kale and organic mesclun, dried chelan county cherries, oregon hazelnut and blue cheese balsamic

| romaine hearts, cherry tomato, radish, red onion, scallion, lemon-oregano dressing

n e l so n f a rm b a by a ru g u l a

| frisee, beets, toasted pine nut, feta, grilled orange-shallot dijon vinaigrette

| hearts of romaine, garlic croutons, parmesan caesar dressing

c l as s i c c a e sa r s al a d

| pickled strawberry, goat cheese, toasted almond, apple cider vinaigrette

b i b b l e t t uc e t o m at o s a la d

| fresh mozzarella, basil oil, pink pepper

entrée selections f i rs t f l av o r a m u se b o u ch e • $6/ g u es t seasonal and local taste crafted by the chef to fit your special day h e rb s e ar e d c h i c ke n

| crispy skin, rosemary sweet onion and oven roasted cherry tomatoes

| spiced summer squashes, spinach, white bean, vegetable veloute | char-grilled, roasted mushrooms, dry sherry demi glace r o as t | pork tender, carmelized apple-mango chutney

g r il l e d e g gp l a n t s t a ck

d r y r u bb e d f l at i r on s t e ak c i d er b r in e d p o rk p o t c h i n oo k s a lm o n

| fresh hand cut responsibly farmed fillet, lemon butter sauce

| bone-in skin on breast, lightly smoked, apricot grain mustard glaze | hand cut steaks, artichoke-tomato-olive relish d u n ge n e s s - s t u ff e d t r u e c o d | chardonnay buerre blanc s h o rt r i b p o t r o as t | cabernet demi-glace, roasted shallots, gremolata r o as t e d j i d or i c h i c ke n g r il l e d s w o rd f i s h

d a y b o at s c a ll o ps | g u l f p r aw n s snow crab

pan seared

| garlic and herb marinated

“cocktail”

claws

| butter bathed

$10/ p l a t e $8/ p l a te $7/ p l a te

entree accompaniments select two for each entree selection b r oc c o l i n i

| pearl onion, spicy olive oil

r o as t b r us s e l s s p r ou t s z u c c hi n i

s q u as h

c a ul i f l o we R

| oven dried cherry tomatoes

| grilled onion, peppers

| sprinkle of parmesan

c h a rr e d a s pa r a g us

| lemon, olive oil

y u ko n g o l d s m as h e d p o t at o

| butter, cream

w a rm g r ai n s al a d

| couscous, quinoa, wild rice

| parmesan, thyme

c r e am y p o l en t a

f i ng e r l i ng p o t at o e s

g r at i n p o t at o e s n o r th w e s t r i c e h e r be d q u i n oa

| caramelized onions

| sage, brown butter

p o t at o g n o cc h i

| cheddar, fontina, goat cheese | house blend of wild, long, and short grains

| naturally gluten free, herbs, sweet peppers, hot peppers

weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

includes:

includes : reception cocktail hour

sw eet root

selections ,

c a p re s e s k ew e r

two

one salad selection , three entrée individual

accompaniments ,

bread ,

$100 per guest

hot hors d’ouevres

| charred bread, extra virgin, garlic

| kalamata, oil roasted tomato, summer squash

| basil, fresh mozzarella, cherry tomato

| spicy sesame seed crust, cucumber

s e ar e d t u n a

four tray - passed

butter , coffee a n d t e a s e rv i ce .

b a si l b r us c h e t t a

a n t ip a s t o s k ew e r

–

reception dinner

chilled hors d’ouevres t o m at o

appetizers and one artfully presented appetizer display .

p r os c i u t t o - w r ap p e d m e l on

| grape, mint

s t u ff e d m u s hr o o m s s p ri n g r o ll s

| smokey bbq glaze | sage duxelle, truffle oil, toasted quinoa

| sweet chili sauce

c h i c ke n s at ay

| house peanut sauce | chipotle-sour dipping sauce

m i n i b e e f e m p an a d a s

| celery, red onion, fresh dill

c h i c ke n s a la d o n e n d i ve

a l l b e e f m e at b a l l s

t e n d er l o i n t i p s

| tarragon aioli, herbed crumbs

display presentations c r ud i t e f r ui t

| seasonal vegetables with buttermilk ranch, pesto greek yogurt, and ancho chili mascarpone dipping sauces

| an array of fruits with honey yogurt, white chocolate fondue, and whipped nutella dipping sauce s | favorite and artisan cheeses with breads, crackers and lavosh

c h e e se a n d c r ac k e r s h u m m us

| grilled pita, vegetables, crispy crackers, roasted garlic cloves and red peppers, marinated onions

salad course s u n ca d i a s i gn a t u r e s a la d

| local kale and organic mesclun, dried chelan county cherry, oregon hazelnut and blue cheese balsamic

| romaine hearts, cherry tomato, radish, red onion, scallion, lemon-oregano dressing

n e l so n f a rm b a by a ru g u l a

| frisee, beets, toasted pine nut, feta, grilled orange-shallot dijon vinaigrette

| hearts of romaine, garlic croutons, parmesan caesar dressing

c l as s i c c a e sa r s al a d

| pickled strawberry, goat cheese, toasted almond, apple cider vinaigrette

b i b b l e t t uc e t o m at o s a la d

| fresh mozzarella, basil oil, pink pepper

entrée selections f i rs t f l av o r a m u se b o u ch e • $6/ g u es t seasonal and local taste crafted by the chef to fit your special day h e r b s e ar e d c h i c ke n

| crispy skin, rosemary sweet onion and oven roasted cherry tomatoes

| spiced summer squashes, spinach, white bean, vegetable veloute | char-grilled, roasted mushrooms, dry sherry demi glace r o as t | pork tender, carmelized apple-mango chutney

g r il l e d e g gp l a n t s t a ck

d r y r u bb e d f l at i r on s t e ak c i d er b r in e d p o rk p o t c h i n oo k s a lm o n

| fresh hand cut responsibly farmed fillet, lemon butter sauce

| cabernet demi-glace, roasted shallots, gremolata

s h o rt r i b p o t r o as t d a y b o at s c a ll o p s | g u l f p r aw n s snow crab

pan seared

| garlic and herb marinated

“cocktail”

claws

| butter bathed

$10/ p l a t e $8/ p l a te $7/ p l a te

entree accompaniments select two for each entree selection b r oc c o l i n i

| pearl onion, spicy olive oil

r o as t b r us s e l s s p r ou t s z u c c hi n i

s q u as h

c a ul i f l o we R

| oven dried cherry tomatoes

| grilled onion, peppers

| sprinkle of parmesan

c h a rr e d a s pa r a g us

| lemon, olive oil

y u ko n g o l d s m as h e d p o t at o w a rm g r ai n s al a d

| butter, cream

| parmesan, thyme

c r e am y p o l en t a

f i ng e r l i ng p o t at o e s

g r at i n p o t at o e s n o r th w e s t r i c e h e r be d q u i n oa

| caramelized onions

| sage, brown butter

p o t at o g n o cc h i

| cheddar, fontina, goat cheese | house blend of wild, long, and short grains

| gluten free, herbs, sweet peppers, hot peppers

| couscous, quinoa, wild rice

weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

RECEPTION - BUFFET DINNER

includes: t h r e e e n t re e s , t w o s i de d i sh e s , t w o vegetables ,

t w o s al a d s , d i n n er r o ll s , c o f fe e a n d tea service d u ri n g d i n n er .

$128 per guest

salad course s u n ca d i a s i gn a t u r e s a la d

| local kale and organic mesclun, dried chelan county cherries, oregon hazelnut and blue cheese balsamic

| romaine hearts, cherry tomato, radish, red onion, scallion, lemon-oregano dressing

n e l so n f a rm

| frisee, beets, toasted pine nut, feta, grilled orange-shallot dijon vinaigrette

b a by a ru g u l a

c l as s i c c a e sa r s al a d

| hearts of romaine, garlic croutons, parmesan caesar dressing

| pickled strawberry, goat cheese, toasted almond, apple cider vinaigrette

b i b b l e t t uc e t o m at o s a la d

| fresh mozzarella, basil oil, pink pepper

entrĂŠe selections n y s t e ak

| blue cheese, brandied peppercorn demi-glace

f i le t m i g no n h a l ib u t

| pan seared, balsamic and bacon shallot compote

| blackening spices, grilled pineapple, bay shrimp, avocado infused oil | cabernet demi-glace, roasted shallots, gremolata

s h o rt r i b p o t r o as t

r o as t e d j i d or i c h i c ke n

| bone-in skin on breast and boneless thigh, lightly smoked, apricot glaze

| hand cut steaks, artichoke-tomato-olive relish

g r il l e d s w o rd f i s h

d u n ge n e s s - s t u ffe d t r u e c o d h e r b s e ar e d c h i c ke n

| chardonnay buerre blanc

| rosemary onions, peppers, oven dried cherry tomatoes

g r il l e d e g gp l a n t l a sa g n e

| spiced summer squashes, spinach, white bean, vegetable veloute

d r y r u bb e d f l at i r on s t e ak c i d er b r in e d p o rk p o t r o as t

| char-grilled, roasted mushrooms | fork tender, carmelized apple-mango chutney

| fresh hand cut responsibly farmed fillet, lemon-caper veloute

c h i n oo k s a lm o n

vegetables b r oc c o l i n i

| pearl onion, spicy olive oil

r o as t b r us s e l s s p r ou t s z u c c hi n i

s q u as h

c a ul i f l o we R

| oven dried cherry tomatoes

| grilled onion, peppers

| sprinkle of parmesan

c h a rr e d a s pa r a g us

| lemon, olive oil

sides y u ko n g o l d s m as h e d p o t at o w a rm g r ai n s al a d

| parmesan, thyme

c r e am y p o l en t a

f i ng e r l i ng p o t at o e s

g r at i n p o t at o e s

h e r be d q u i n oa

| caramelized onions

| sage, brown butter

p o t at o g n oc c h i

n o r th w e s t r i c e

| butter, cream

| couscous, quinoa, wild rice

| cheddar, fontina, goat cheese | house blend of wild, long, and short grains

| herbs, sweet peppers, hot peppers

weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

RECEPTION - BUFFET DINNER

includes: t h r e e e n t re e s , t w o s i de d i sh e s , t w o vegetables ,

t w o s a la d s , d i n n er r o ll s , c o f fe e a n d tea service d u ri n g d i n n er .

$118 per person

salad course s u n ca d i a s i gn a t u r e s a la d

| local kale and organic mesclun, dried chelan county cherries, oregon hazelnut and blue cheese balsamic

| romaine hearts, cherry tomato, radish, red onion, scallion, lemon-oregano dressing

n e l so n f a rm b a by a ru g u l a

| frisee, beets, toasted pine nut, feta, grilled orange-shallot dijon vinaigrette

c l as s i c c a e sa r s al a d

| hearts of romaine, garlic croutons, parmesan caesar dressing

| pickled strawberry, goat cheese, toasted almond, apple cider vinaigrette

b i b b l e t t uc e t o m at o s a la d

| fresh mozzarella, basil oil, pink pepper

entrĂŠe selections s h o rt r i b p o t r o as t

cabernet demi-glace, roasted shallots, gremolata s au t e e d c h i c ke n m a rs a l a

rich marsala wine sauce with mixed mushrooms d u n ge n e s s - s t u ff e d t r u e c o d

chardonnay buerre blanc h e r b g r il l e d c h i c ke n

rosemary onions, peppers, oven dried cherry tomatoes g r il l e d e g gp l a n t l a sa g n e

spiced summer squashes, spinach, white bean, vegetable veloute d r y r u bb e d f l at i r on s t e ak

char-grilled, roasted mushrooms c i d er b r in e d p o rk p o t r o as t

fork tender, carmelized apple-mango chutney c h i n oo k s a lm o n

fresh hand cut responsibly farmed fillet, lemon-caper veloute

vegetables b r oc c o l i n i

| pearl onion, spicy olive oil

r o as t b r us s e l s s p r ou t s z u c c hi n i

c a ul i f l o we R

| oven dried cherry tomatoes

| grilled onion, peppers

s q u as h

| sprinkle of parmesan

c h a rr e d a s pa r a g us

| lemon, olive oil

sides y u ko n g o l d s m as h e d p o t at o w a rm g r ai n s al a d

| parmesan, thyme

c r e am y p o l en t a

f i ng e r l i ng p o t at o e s

g r at i n p o t at o e s

h e r be d q u i n oa

| caramelized onions

| sage, brown butter

p o t at o g n oc c h i

n o r th w e s t r i c e

| butter, cream

| couscous, quinoa, wild rice

| cheddar, fontina, goat cheese | house blend of wild, long, and short grains

| herbs, sweet peppers, hot peppers

weddingsat suncadia.com | weddings@ suncadia.com |

509-649-6400

includes: t h r e e e n t re e s , t w o s i de d i sh e s , t w o v egetables ,

t w o s a la d s , d i n n er r o ll s , c o f fe e a n d tea service d u ri n g d i n n er .

$108 per person

salad course s u n ca d i a s i gn a t u r e s a la d

| local kale and organic mesclun, dried chelan county cherries, oregon hazelnut and blue cheese balsamic

| romaine hearts, cherry tomato, radish, red onion, scallion, lemon-oregano dressing

n e l so n f a rm

| frisee, beets, toasted pine nut, feta, grilled orange-shallot dijon vinaigrette

b a by a ru g u l a

c l as s i c c a e sa r s al a d

| hearts of romaine, garlic croutons, parmesan

| pickled strawberry, goat cheese, toasted almond, apple cider vinaigrette

b i b b l e t t uc e t o m at o s a la d

| fresh mozzarella, basil oil, pink pepper

entrĂŠe selections s h o rt r i b p o t r o as t

bourbon pan jus with pearl onion c r ab - s t u ff e d t r u e c o d

chardonnay buerre blanc h e r b g r il l e d c h i c ke n

rosemary onions, peppe r s, oven dried cherry tomatoes s au t e e d c h i c ke n m a rs a l a

rich marsala wine sauce with mixed mushrooms g r il l e d e g gp l a n t l a sa g n e

spiced summer squashes, spinach, white bean, vegetable veloute c i d er b r in e d p o rk p o t r o as t

fork tender, carmelized apple-mango chutney b r ai s e d t r i - t i p

red wine, aromatics, finished with madeira c h i n oo k s a lm o n

fresh hand cut responsibly farmed fillet, lemon-caper veloute

vegetables b r oc c o l i n i

| pearl onion, spicy olive oil

r o as t b r us s e l s s p r ou t s z u c c hi n i

s q u as h

c a ul i f l o we R

| oven dried cherry tomatoes

| grilled onion, peppers

| sprinkle of parmesan

c h a rr e d a s pa r a g us

| lemon, olive oil

sides y u ko n g o l d s m as h e d p o t at o w a rm g r ai n s al a d

| parmesan, thyme

c r e am y p o l en t a

f i ng e r l i ng p o t at o e s

g r at i n p o t at o e s

h e r be d q u i n oa

| caramelized onions

| sage, brown butter

p o t at o g n oc c h i

n o r th w e s t r i c e

| butter, cream

| couscous, quinoa, wild rice

| cheddar, fontina, goat cheese | house blend of wild, long, and short grains

| herbs, sweet peppers, hot peppers

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includes: a starter salad of romaine, cherry tomato, carrot, cucumber and ranch dressing is served first; however all dressing substitutes are complimentary. our wedding guests under the age of 4 are served smaller portions from your chosen childrensâ&#x20AC;&#x2122; menu.

children 12 & under: $28 age four & under: complimentary

o v en b a ked and sliced chicken breast , mashed potatoes , and peas and carro t s

served with barbecue sauce on the side c r i sp y s trips of all white meat chicken , baked french fries and celery stick s

served with a side of ranch dressing s lo w l y simmered all - beef meatballs , a house made tomato sauce , and spagh e t t i

served with parmesan cheese on the side f l at b r e ad style pizza square with cheese and classic tomato sauce

served with a seasonal vegetable on the side g r il l e d and sliced chicken breast , steamed rice , and slivered stir - fry vegg i e s

served with soy sauce on the side g r il l e d cheese sandwich toasted to perfection

served with a bowl of our house made tomato soup g r il l e d and sliced steak , sautĂŠed zucchini and squash , and warm tortilla

served with sides of mild salsa and avocado upon request m a c ar o ni and from - scratch cheese sauce

with peas and carrots alongside o n e - q u arter pound cheeseburger

oven baked fries

served with sliced tomato, lettuce, ranch and ketchup

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vine maple

ponderosa pine

BAR $34 per guest

BAR $42 per guest

based on continuous service

3 hours • beer, wine, liquor

additional hours: $15 per guest, per hour

BEER | $5 each domestic beers budweiser bud light | coors light

PREMIUM BEER

| $6 each

microbrew and imported

microbrew and imported assortment of seasonal

assortment of seasonal

LIQUOR | $9 per portion smirnoff vodka dewars white label evan williams bourbon beefeaters el jimadore tequila barcardi rum seagram’s 7 canadian whiskey christian brothers brandy

LIQUOR | $11 per portion ketel one glenfiddich george dickel rye elijah craig plymouth herradura silver tequila banks 5

WINE | $9 per glass

WINE | $10.50 per glass

canyon road winery • • • •

courvoisier cognac v.s.

columbia

cabernet sauvignon pinot noir chardonnay sauvignon blanc

• • • •

CHAMPAGNE TOAST

$7 per glass

MARTINELLI TOAST TABLE SIDE WINE SERVICE

cabernet sauvignon merlot chardonnay sauvignon blanc

$25

$4 per glass

WINE CORKAGE FEE - per .750 liter bottle

$85 per server

KEG CORKAGE FEE

$250

- one server per every 50 guests

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RECEPTION

LATE NIGHT BITES

SUNCADIA SLIDERS | $36 per dozen

CRUDITÉ SHOTS | $12 per dozen

cheese, bacon, house sauce

fresh veggies, pesto ranch

POTATO SKINS | $24 per dozen

MEDITERRANEAN HUMMUS || $3 per person

apple wood smoked bacon,

pita, celery, carrot, radish

cheese, and scallions LOX AND BAGEL CHIPS || $7 per person MOZZARELLA STICKS | $18 per dozen

cream cheese, caper, red onion

herb buttermilk ranch GRAPES AND CHEESES | $4 per person|

and marinara dipping sauce

table grapes with artisan cheeses HOT DOG SLIDERS | $22 per dozen| TORTILLA AND QUESO | $4 per person

classic accompaniments

jalapeno cheese dip, and GF BUTTERNUT RAVIOLI | $12 per dozen |

red/blue corn tortilla chips

spicy pumpkin seeds ASSORTED NUTS | $3 per person WILD BOAR SPRING ROLLS || $32 per dozen

spiked with chocolate chips, dried fruit,

guacamole, salsa

toasted coconut, and mini marshmallows

BISON POT STICKERS | $32 per dozen

TAQUITOS | $21 per dozen

soy ginger dipping sauce

crisp fried beef-filled tortillas, salsa, guacamole

QUESADILLAS || $8 each | $4 per person

cheese, chicken,

french bread sandwich

cilantro + avocado salad

18” baguette filled with your choice of deli ingredients,

and kettle chips

GRILLED CHEESE || $10 per dozen

white cheddar, american, swiss,

j a l ap e ñ o p o p pe r s | $14 per dozen

& gluten free varieties available

cheese-filled deep fried MINI FRUIT SKEWERS || $18 per dozen

deliciousness for your mouth

refreshing yogurt dipping sauce

BEVERAGE STATIONS FRESH BREWED ICED TEA, LEMONADE, ASSORTED JUICES, STILL & SPARKLING BOTTLED WATER

$10

per person

PROSECCO, CHAMPAGNE, & ASSORTED JUICES

$15

per person

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BUFFET

s p i c e m a r k e t • $43 per guest five spice butter chicken breast with basmati rice

orange peel

s e sa m e s al m o n f i let with sticky long beans an d h o n ey w a l nu t baby bok choy with shiitake

carrots

•

add spicy sweet gulf shrimp

•

substitute ginger - marinated flank steak

- $5

•

add mekong style meatballs

per guest

- $3.5

- $8

per guest

rice noodle salad with vegetable baby spinach and mandarin orange salad spring rolls with sweet chili dipping sauce green tea cheesecake tartlets

l o d g e • $39 per guest cedar planked salmon and lemon herb olive oil

•

substitute grilled asparagus

lodge meatloaf and classic mushroom gravy

•

add bbq marinated gulf prawns

- $3

vegetables of the season

•

substitute grilled flat iron steak

per guest

- $5

per guest

- $7

per guest

yukon mashed potatoes white cheddar macaroni and cheese five-bean salad with crisp romaine

peach cobbler and fresh whipped cream

•

$39

t r a t t o r i a • $44 per guest

•

substitute olive oil & balsamic top sirloin steaks

marsala chicken, mushrooms, pearl onions

•

add shrimp scampi

glondo’s italian pork sausage links, peppers, onions

•

substitute braised tri tip

baked chicken, enchilada sauce, cotija cheese

•

add tequila lime prawns

carne asada, dry chili rub

•

add cilantro mahi mahi

spanish style rice, yellow corn, bacon and anaheim peppers

•

add crab cakes with mango mayo

- $9

smoked brisket of beef and whiskey bbq sauce

•

add bone-in slow baked chicken

- $4.5

pulled pork shoulder with bourbon and pecans

•

add hot smoked sausage links

red potatoes, bacon, onions

•

add southwest style salmon

- $5

- $9

per guest

- $6

per guest

cheese filled manicotti w / house marinara or gluten free butternut ravioli and brown butter roasted zucchini, yellow squash, and eggplant chopped romaine, creamy parmesan dressing, garlic croutons garlic bread tiramisu

t a q u e r i a • $37 per guest - $5

- $6

per guest

per guest per guest

black and pinto beans, negro modelo, jalapeno avocado romaine salad , blue cheese , toasted pumpkin seeds , lime jalapeno vinaigrette warm flour and corn tortilla tres leches

b a r b e q u e • $38 per guest

vegetarian baked beans

- $5.5

- $6

per guest

no-mayo cole slaw

bibb salad, cucumber, tomato, red onion soft rolls, plenty of butter

pecan pie and whipped cream

weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

PLATED DINNERS

taqueria

$29

per guest

romaine salad, avocado, blue cheese, toasted pumpkin seeds, scallion dressing carne asada, dry chili rub, lime, cotija spanish style rice, yellow corn, calabasitas, bacon and anaheim peppers warm flour tortillas caramel flan

t r a t t o r i a $36 per guest artisan romaine, creamy parmesan dressing, garlic marsala chicken, mushrooms, pearl onions roasted zucchini, yellow squash, and eggplant orzo pearls, basil, oregano, italian parsley

croutons, cherry tomato

garlic bread tiramisu

s p i c e m a r k e t $35

per guest

baby spinach and mandarin orange salad with miso vinaigrette sesame salmon filet with sticky long beans steamed rice, ginger, scallions vegetarian spring rolls with cilantro sweet chili sauce mango-lime pot de crĂ¨me

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WEDDING TEAM DINNERS please select one of the options below: TEAM BUFFET or PLATED â&#x20AC;&#x201C; suncadia is pleased to offer a 50 % discount to your vendors should you choose each enjoy the same meal as your event guests. includes salad and rolls.

to-go sandwich

$19

sourdough, turkey, lettuce, tomato, and swiss cheese, sliced turkey breast, dijon, and mayonnaise, offered with a WA Granny Smith apple, Cascade potato chips, and a house baked cookie.

lodge grilled chicken

$29

plated meal - starting with an organic greens, balsamic vinaigrette, dried cranberries, and blue cheese, followed by marinated chicken breast with smashed yukon gold potatoes and seasonal vegetables.

*gluten free

mountain mushroom

$25

a grilled portobello mushroom set atop creamy parmesan polenta and seasonal vegetables; served with an organic green salad, balsamic vinaigrette, dried cranberries, and blue cheese.

*gluten free

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our wedding brunch includes coffee, tea, juice, and water stations

$27.5 per person

BACON AND EGGS | a p p le wo o d s mo ke d baco n, che ddar che e se scrambl e d e ggs CHEDDAR & SMOKED HAM HASH | smo ke d ham, di ce d re d po tato e s, o ni o ns, pe ppers BELGIAN STYLE WAFFLES | w h ip p ed chanti l l y, strawbe rri e s, nute l l a, mapl e sy rup BISCUITS & GRAVY | fre s h b a ke d b iscui ts, ro se mary gravy, gl o ndo ’s mi l d mo rni ng saus age GREEK YOGURT | g ra n o la , fre sh b e rri e s FRESH FRUIT | fr u it s fro m t h e re g ion’s l o cal farms and o rchards

ADULT BEVERAGE STATIONS ONE HOUR OF CONTINUOUS SERVICE

$18 per adult MIMOSAS | p ro s e cco, ch a m p a g n e, fr ui t j ui ce s, se aso nal be rri e s BLOODY MARY | craft vodka, celery, olives, salami, pickled veggies, celery salt, sriracha salt, hot sauces BLOODY MARIA | 1 0 0 % a g ave te q u ila, ce l e ry, l e mo ns, l i me s, pi ckl e d ve ggi e s, ci l antro salt COFFEE & MORE| | ir is h cre a m , a m are tto, kahl ua, f range l i co, e spre sso vo dka

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WEDDING PREP & RELAXATION

PRIVATE BRIDAL SALON SUITE three pedicure chairs, two manicure tables, a private outdoor patio area, and entry to the co-ed mineral soaking pools and cedar saunas. you will also have full access to the indoor spa amenities which include locker room, eucalyptus infused steam room and a relaxation sanctuary. the suite includes a bottle of prosecco to start your celebration off right. • a minimum of four services must be booked when reserving this suite, and you will receive a 10% discount to each service that is booked. • reserve this suite for $200 per hour (2 hours min. and 6 hours max.) this price does not include price of the nail services or the 20% service charge. there is a five person min. and a twelve person max.

BRIDAL PARTY PACKAGES BRIDESMAID’S PACKAGE •

starting at $140 per person

designed to make your bridal party feel as special and beautiful as they are to you, package includes a relaxing 50min massage and a complimentary hand and foot quench. BRIDAL PARTY COMBO •

starting at $280 per person

enjoy a day of a pure relaxation with a 50min massage followed by a nourishing 50min facial. this combination will put you on a whole other level of relaxation to prepare you for the most exciting day of your life. Package includes a complimentary mask for your facial.

HONEYMOON PACKAGE setting aside time for just the two of you is a wonderful way to start the rest of your life together…

TRANQUILITY FOR TWO •

$370 per person + 20% service charge

• tranquility face & body ritual • tranquility manicure • tranquility pedicure • complimentary spa lunch with a glass of prosecco

HAIR AND MAKEUP SERVICES AVAILABLE. please consult with our spa group coordinator for pricing and availability.

GladeSpringSpa.com | GladeSpringSpa @ suncadia.com | 509-649-6470

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AUDIO VISUAL to help you create an unforgettable event, psav has a variety of event-technology packages, designed to ensure your wedding at suncadia is a success. while customized packaging is also available, please find some of our more popular packages below:

LIGHTING LED UP-LIGHT •

$45 per up light

add an elegant touch by highlighting your event’s décor and room settings. your lighting package can include pin-spots, gobo designs, color-changing and moving led lighting. • led up-lights can be customized to your wedding colors.

AUDIO CEREMONY SOUND SYSTEM • DJ SOUND SYSTEM •

$510

$810

let psav create an environment where every speech, musical note, and announcement is seamlessly heard. audio packages can include speakers, wireless microphones, media players and audio mixers. • the ceremony sound system comes with two meyer upms, stereo mixing board, wireless microphone, and the ability to connect and play music from your phone or device. • the dj sound system includes two meyer upms powered speakers, two meyer usw 15” dual driver sub, stereo mixing board, wireless microphone.

VIDEO/PROJECTION PACKAGE 47 ” LCD MONITOR • $360 STANDARD PROJECTION PACKAGE •

$495

BALLROOM PROJECTION PACKAGE •

$1,260

walk down memory lane with a photo montage of your favorite moments or amaze guests with your video presentation. from the latest flat-screen displays to lcd projectors, we provide you with a reliable, versatile and user-friendly way to showcase your unique message. • standard projection package comes with a 8” tripod screen, 3000 lumen projector, all the necessary cabling. • ballroom projector package comes with a 9”x12” fast fold screen, 5000 lumens projector w/ short throw lens, all the necessary cabling. • larger lcd monitors are available please call for quote.

GARRETT O’BRIEN D IR EC TOR OF E V E N T T E C H N O L O GY - P S A V

office: 509-649-6467 | cell: 509-306-9122 weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

Q U E S T I O N S ...A N D

ANSWERS

can we bring our own beer and wine?

how do I secure a wedding reception date?

We do not allow any outside food or beverage with the

In order to secure space, Suncadia needs a signed contract,

exception of the wedding cake. Don’t fret, we have great

a credit-card guarantee form and a non-refundable deposit

options available for the beer and wine, but if you require

(initial deposit) from the couple.

that “special” beverage just ask, we can serve it for a corkage of ($25 per .750ml bottle of wine and $250 per keg).

what are the service charge and sales tax amounts?

what time can we check into our rooms?

A current service charge of 24% applies and is taxable, based on

Check-in is at 4:00pm. We do not guarantee early check-in,

Washington State Regulations. The current State Sales tax is 8%.

so we encourage you to inform your guests of this time so

Service charge is not a gratuity and is not distributed to service

they can plan accordingly. For bridal parties, we recommend

staff but is used to cover operating and administrative expenses.

staying the night before the wedding in addition to the

Subject to change without notice.

night of the wedding so you have your room the whole day of your wedding. Check out is at 11:00 am, so sleep in!

how do I reserve guestrooms?

when should we discuss our menu selections? We require finalizing of the menus no later than one month prior your event.

We do offer a discounted rate on guest-rooms to our bridal parties with a minimum of 10 guestrooms booked.

rehearsals

do I need a wedding planner? It is recommended that you hire at least a “day of” coordinator to ensure that your day runs smoothly for you. The “day of” wedding

We reserve rehearsal space 30 days prior to your wedding

coordinator will help you by calling all vendors ahead of time to

at a mutually agreed upon time. We cannot guarantee

confirm delivery times, help set your décor, be the “go to” person

rehearsal space to be in the same area as the ceremony, but

during your ceremony and reception and make sure that all décor

will do our best to accommodate this request.

is put away for you. Your Suncadia Catering Sales Manager is responsible for ordering your food and beverage and making sure

enhancements We would love to create a wedding weekend for you and your guests. Let us help you create welcome gift bags, schedule spa treatments and golf tee times. Or kick off your events with a rehearsal dinner, followed by s’mores

your space is held according to your wedding/dinner/reception times. If you do not obtain a “day of” wedding coordinator, and have friends or family that are taking care of this for you, your Catering Sales Manager will need all names and contact info for those involved.

around a fire pit. The Glade Spring Spa can provide hair and makeup services on the day of the wedding. We would

what kind of linens does the hotel provide?

be happy to arrange specialty design for your ceremony

Suncadia provides white linens. If you would like another color,

and reception with Chiavari chairs, lounge furniture, lavish

your Catering Sales Manager can provide you with contact info for

linens, lighting and more. The morning after let us prepare

linen rentals and they will be delivered directly to Suncadia for

a farewell brunch for you and your guests. Please see our

your event.

separate Enhancement Menu for more details.

what does suncadia provide? when should we notify the hotel of our guaranteed guest attendance?

To ease the stress of wedding planning, Suncadia provides full

We ask that the couple communicate the final attendance

chairs, house linens, votive candles, china, silverware, glassware,

numbers seven business days prior to the function.

dance floors, staging and set-up and tear-down of our event.

service, including food and beverage, servers, bartenders, tables,

weddingsat suncadia.com | weddings@ suncadia.com | 509-649-6400

Q U E S T I O N S ...A N D

ANSWERS

can I use outside vendors?

audio visual and specialty lighting

Your Catering Sales Manager is happy to share a list of

PSAV is on property and available upon request.

preferred vendors, such as wedding coordinators, florists, entertainment (band/DJ), photographers, lighting and specialty linen companies.

insurance We require that you carry a million dollar insurance policy naming us additionally insured for your big day.

location specifics Ceremony locations are located throughout the property during the high season in April-September, all outdoor locations have reserved indoor back-up locations. The decision to utilize the indoor location must be made by 10:00am day of, otherwise a re-set fee will be applied. Cocktail and Dinner Reception locations are available both indoor and outdoor. The outdoor locations are limited to a 10:00pm ending time.

guarantee It is necessary that the Catering Sales Manager be informed of the exact number of guests who will attend the event by noon, at least five full business days prior to the event. This number will be a guaranteed minimum, not subject to reduction, and charges will be made accordingly. Please note that the Food & Beverage Minimum indicated in the Catering Agreement at the time of signing must be met. If we

what if it rains? If you have an indoor reception space, we will reserve

do not receive a guarantee by 10:00am on the date it is due, the number(s) on the event order(s) will become the guarantee(s).

back-up space for your ceremony in the reception space.

A 24% service charge and 8% WA State Sales Tax will be added to

We will wait until 3 hours prior to the ceremony for you

all food and beverage charges. The service charge is not a gratuity

to make a decision about whether to move everything in

and is not distributed to service staff it is used to cover operating

or stay outside. There is no additional fee for moving your

and administrative expenses.

ceremony. For outdoor reception space reservations, plan to reserve tenting as no indoor space will be held.

how early can we get in to set up? We will let you know your set-up time one month prior to your

payment & deposit policy

wedding date.

If you choose Suncadia, we require a signed contract and a non-refundable advanced deposit in order to guarantee

can we store cake & flowers at the lodge?

your reservation (1/2 of the food & beverage estimate

We prefer that you arrange for day of delivery of your wedding

and site fee, payments can be divided up to 4 months). Until the full deposit is received, all space reservations are considered tentative and are subject to release. Final payment of estimated cost plus 25% for all food & beverage is due two weeks prior to your wedding. Please note, deposits are non-refundable and non-transferable.

do you offer shuttle service? We do have transportation services available within the resort. If you need recommendations for private shuttle

cake and flowers. During peak season refrigerator space is very limited, so please inquire with your florist and baker about delivering the items needed.

what about fluffy? can he come? We love dogs! We have 14 pet-friendly rooms and 10 pet-friendly homes. Please note, pet-friendly rooms carry a $75 non-refundable pet fee per stay, and the pet-friendly homes carry a $100 nonrefundable pet fee per stay.

service, let us know and we can provide you with some great vendors!

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CATERING GUIDELINES •

The menus provided include the vast possibilities available for your event. In addition, we can connect you with vendor sources to accommodate any event need.

•

Kindly advise us of your menu selections no later than 30 days prior to your event.

•

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.

•

There will be a surcharge as noted in the menu if your group attendance falls under the menu per person minimum.

•

Split menu choices are limited to two choices plus one 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.

•

Suncadia must provide all food, liquor, beer and wine. No food or beverage may be brought into any function space.

•

A 24% service charge will be applied to all food and beverage pricing. Sales and the service charge are subject to current Sales Tax (or current tax by law). Service Charge distribution is at the discretion of the management. Service charge is not a gratuity and is not distributed to service staff but is used to cover operating and administrative expenses.

•

All payments are due in advance of the function, unless other arrangements have been made.

•

Prices are subject to change without notice. Product availability is dependent on market conditions.

•

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.

•

It is the resort’s discretion to charge for any damages.

•

It is the resort’s discretion to charge labor for cleanup of excessive trash, glitter or confetti remaining at the end of an event.

•

Confetti cannons, smoke/fog machines and similar appliances are not allowed.

•

Outdoor music and noise at events must cease at 10:00pm due to community regulations.

•

Events that extend beyond the contracted schedule of events will be calculated at $150 per hour.

•

A standard service charge of 24% and 8% sales tax will be added to all menu prices.

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PREFERRED VENDORS the following are suppliers from the cle elum, yakima and greater seattle area for your consideration.

OFFICIANTS

WEDDING PLANNERS

• JUDGE DARREL ELLIS, CLE ELUM 509-674-5501

FOR THE ENTIRE EVENT OR DAY ONLY

PHOTOGRAPHERS • MEMORY MONTAGE PHOTOGRAPHERS, YAKIMA

memorymp.com • JESSICA HUNTER PHOTOGRAPHY, YAKIMA

jmhunterphotography.com • AZZURA PHOTOGRAPHY, BELLEVUE/SEATTLE

azzuraphotography.com • ALLANTE PHOTOGRAPHY, SEATTLE

allantephotography.com • BARBIE HULL PHOTOGRAPHY, SEATTLE

barbiehull.com

• PINK BLOSSOM EVENTS, BREEANN GALE

pinkblossomevents.com • A PIECE OF CAKE EVENTS, DAWNET DAVIS

apieceofcakeweddingsandevents.com • EVERY LAST DETAIL, JENNIFER WILSON

eldweddings.net • WEDDINGS WITH WENDY, WENDY WOJCIK

weddingswithwendy.com • TAYLOR’D EVENTS, JEN TAYLOR

taylordevents.com • AISLE OF VIEW, MERRY BETH TURPIN

aisleofview.com

• THE POPES, SEATTLE • THE INVISIBLE HOSTESS,

thepopes.com FLORISTS • WEDDINGS, EVENTS & PARTIES BY CAROL ALLMAND, CLE ELUM 253-217-8189 • GUNNAR’S FLORALS CHRISTINE SIMPSON, CLE ELUM

gunnarsflorals.com • FENA FLOWERS, JUDI TSUCHIDA, KIRKLAND

fenaflowers.com • FLORA NOVA DESIGN, SEATTLE

floranovadesign.com • ROSE AND SPARROW, ROSLYN

roseandsparrowfloral.com WEDDING CAKE • LUSH DESSERTS BY AMY, CLE ELUM

lushdessertsbyamy.com • 509 BAKE HOUSE, CLE ELUM 509 bakehouse.com

TRANSPORTATION •

butler transportation butlerseattle.com

•

high society transportation www.highsocietytransportation.com

theinvisiblehostess.com DJ • ENTERTAINMENT PLUS DISC JOCKEY

Ellensburg HAIR AND MAKEUP • PATTI GOMES, REVIVE MAKEUP ARTISTRY

facebook.com/revivemakeup/ SPECIALTY LINENS & RENTALS • R&R PARTY RENTALS

rr-partyrentals.com • BBJ LINENS

bbjlinens.com • CREATIVE COVERINGS

creativecoverings.com • PEDERSENS

seattle.pedersens.com • GRAND EVENT RENTALS

grandeventrentalswa.com • CORT PARTY RENTALS

cortpartyrentals.com • ALEXANDER PARTY RENTALS

alexanderpartyrentals.com

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