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WELCOME!
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Whether it’s the teams, the hometown heroes, or the food,
as Pacific Northwesterners we share a deep appreciation
and loyalty toward all that is uniquely and distinctly ours.
From local fare to beer and wine from regional breweries
and wineries, we’re proud to offer a wide variety of food and
beverage options to help you create the perfect experience
for your guests.
Please let us know how we can help create memories you and
your guests will share for a lifetime.
The First & Goal Hospitality Team
Chef Bios ....................................................................... 3
Breakfast ...................................................................... 4
Deli Lunch ..................................................................... 6
Plated Entrée Starters ................................................ 8
Entrée Mains ................................................................ 9
Buffets .........................................................................10
Hors D’Oeuvres ..........................................................12
Chef Attended Action Stations ...............................14
Desserts ......................................................................15
Beverages ...................................................................16
Catering Policies & Standards ................................18
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CHEF BIOS
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MATTEO CASINI, EXECUTIVE CHEF
Matteo Casini is the Executive Chef for First &
Goal Hospitality (FGH). With more than 24 years
in the culinary industry, Chef Matteo oversees
all general concessions and premium dining at
CenturyLink Field & Event Center, which includes
Seahawks games, Sounders matches, stadium
concerts, events in WaMu Theater and private/
corporate events. Chef Matteo was born into
a culinary family in Florence, Italy. At the age
of 14, he received his initial training at a family
restaurant and decided to become a chef like
his grandfather, father and uncle. He attended
Johnson & Wales University in Florida, where he
received a degree in 2001. After numerous jobs in
the hospitality industry, he was hired as Executive
Sous Chef at Tropicana Field in 2011 and was
promoted to Executive Chef in 2014. He moved
to Seattle in 2016 to work as Executive Sous
Chef at CenturyLink Field, before being promoted
to Executive Chef in 2019. Mirroring his Italian
background, he’s found a passion for providing
fresh, local, sustainable food to all fans.
PARKER DOUGHERTY, SOUS CHEF
Chef Parker is the Executive Sous Chef for First
& Goal Hospitality (FGH) where he oversees all
culinary production and execution of catered
events. Chef Parker is a South Louisiana native
and attended the Louisiana Culinary Institute.
With 13 years in the culinary industry, his career
has spanned through stadiums, arenas, and
convention centers across the country. Chef
Parker started his career in the NFL working at
the Chiefs’ Arrowhead Stadium, before moving
back to New Orleans to work for the Saints at
the Superdome. He moved to Seattle in 2014 to
work as the Executive Sous Chef for the Seattle
Mariners, before joining the team at CenturyLink
Field in August of 2017. Chef Parker has worked
many exclusive industry events such as the NAIAS
Auto Show in Detroit, the NCAA Final Four, BCS
National Championship in New Orleans, and the
Fred Hutch Charity luncheon at T-Mobile Park, to
name a few.
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
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CONTINENTAL BREAKFAST BUFFETS
Based on 1.5 Hours of Service / Price per Person
THE SOUND $18
Assorted danish and muffins
Assorted bagels served with cream cheese
Sliced seasonal fruits
Coffee and tea assortment
Assortment of chilled fruit juices
PIONEER SQUARE $24
Assorted danish and muffins
Assorted bagels served with cream cheese
Sliced seasonal fruits
Seasonal parfait with vanilla yogurt, granola and fresh berries
Coffee and tea assortment
Assortment of chilled fruit juices
BREAKFAST BUFFET
Based on 1.5 Hours of Service / Price per Person
BUFFET $30
Fresh sliced seasonal fruits and berries
Farm fresh scrambled eggs
Hash browns
French toast
Applewood smoked bacon
Breakfast sausage
Coffee and tea assortment
Assortment of chilled fruit juices
BREAKFAST
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CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
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BREAKFAST ENHANCEMENTS
Price per Person
YOGURT PARFAIT BAR $8vanilla yogurt, granola and fresh berries
VEGGIE BREAKFAST WRAP $9scrambled eggs, breakfast potatoes, spinach, heirloom tomato and sweet bell pepper served in a flour tortilla
SAUSAGE BREAKFAST WRAP $10scrambled eggs, breakfast potatoes, sausage, cheddar and sweet bell pepper served in a flour tortilla
OATMEAL $10steel cut oats, honey, brown sugar, almonds and seasonal berries
CHILLED SMOKED SALMON $11served with chive cream cheese, caper berries, hard boiled eggs, shaved shallots and bagel chips
OMELET STATION $12whole eggs, egg whites, sausage, bacon, ham, bell peppers, onions, tomatoes, spinach, mushrooms and cheddar cheese
A LA CARTE SNACK SERVICE
ASSORTED PASTRIES $42 / DOZEN
ASSORTED COOKIES $48 / DOZEN
BROWNIES $36 / DOZEN
GRANOLA BARS $3 EACH
ENERGY BARS $4 EACH
ASSORTED FULL SIZE CANDY BARS $4 EACH
WHOLE FRUIT $3 EACH
FRESH POPPED POPCORN $4 / PERSON
SNACK MIX $5 / PERSON
KETTLE CHIPS AND DIPS $5 / PERSON
BREAKFAST
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CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
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DELI LUNCHDeli Lunches include brownie, bag of chips and whole fruit (select up to three options below)
SALADS
CLASSIC CHICKEN CAESAR SALAD $22 crisp romaine, marinated grilled chicken, parmesan cheese and focaccia croutons served with caesar dressing
FARM FRESH SALAD $22 artisanal greens locally sourced fromsound sustainable farms, baby kale, beets, cucumbers, heirloom cherry tomatoes and pickled red onions served with green goddess dressing
SPINACH AND PEAR SALAD $22 spinach, poached pears, bacon, dried cranberries, red onion, gorgonzola and toasted almonds served with a lemon thyme vinaigrette
WRAPS
CHICKEN CAESAR SALAD WRAP $22 grilled chicken, crisp romaine and parmesan cheese wrapped in spinach tortilla and served with caesar dressing
SMOKED TURKEY WRAP $22thin sliced smoked turkey breast, provolone cheese, leaf lettuce, red onion and diced tomato wrapped in a flour tortilla and served with herb aioli
QUINOA AND GRILLED VEGETABLE WRAP $22grilled seasonal vegetables and quinoa tossed in a lemon and herb vinaigrette and wrapped in a spinach tortilla
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
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DELI LUNCHESDeli Lunches include brownie, bag of chips and whole fruit (select up to three options below)
SANDWICHES
CAPRESE SANDWICH $22fresh mozzarella, basil pesto, roma tomatoes and aged balsamic on artisan bread
CUBAN SANDWICH $22 smoked pulled pork, black forest ham, swiss cheese, pickles and yellow mustard on batard
HAM AND HAVARTI SANDWICH $22 thin sliced black forest ham and havarti cheese with crisp lettuce, red onions, and tomatoes on artisan bread with a dijonnaise sauce
ROAST BEEF SANDWICH $22 slow roasted top sirloin thin sliced, crisp lettuce, tomatoes and red onions on marble rye with an herb and horseradish aioli
ITALIAN SUB $22 mortadella, genoa salami, capicola, red onion, mama lil's peppers, provolone, tomatoes on an italian loaf
CALIFORNIA CLUB $22smoked turkey, bacon, tomato, lettuce and avocado aioli on honey wheat bread
VEGETARIAN MUFFALETTA $22 portobello mushrooms, roasted tomatoes, yellow squash, zucchini, provolone and giardiniera mix on fresh focaccia
CHICKEN CLUB CROISSANT $22 sliced chicken breast, black forest ham, applewood smoked bacon, cheddar cheese, provolone cheese, green leaf lettuce and cracked black pepper aioli on a croissant
A LA CARTE SNACK SERVICE
ASSORTED PASTRIES $42 / DOZEN
ASSORTED COOKIES $48 / DOZEN
BROWNIES $36 / DOZEN
GRANOLA BARS $3 EA
ENERGY BARS $4 EA
ASSORTED FULL SIZE CANDY BARS $4 EA
WHOLE FRUIT $3 EA
FRESH POPPED POPCORN $4 / PERSON
SNACK MIX $5 / PERSON
KETTLE CHIPS AND DIPS $5 / PERSON
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
PLATED ENTRÉE STARTERS
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SALADS
Add any side salad to your plated entrée for $10 each
Salad options below may be served as individual entrées
for $30 each
Add chicken, salmon or shrimp for an additional price
CAESAR SALAD $10 SIDE / $30 ENTRÉE crisp romaine hearts, parmesan cheese and herb croutons served with caesar dressing
GARDEN SALAD $10 SIDE / $30 ENTRÉE
seasonal greens with rainbow carrots, cherry tomatoes, snap peas, sweet peppers and english cucumbers served with balsamic vinaigrette or ranch dressing
FARM FRESH SALAD $10 SIDE / $30 ENTRÉE
romaine, baby kale, golden beets, english cucumbers, seasonal tomatoes and pickled red onions served with green goddess dressing
SPINACH AND PEAR SALAD $10 SIDE / $30 ENTRÉE
spinach, poached pears, bacon, dried cranberries, red onion, gorgonzola and toasted almondsserved with lemon thyme vinaigrette
SOUPS
Add any soup for an additional $8
TOMATO BASIL $8 with toasted croutons
CLAM CHOWDER $8with oyster crackers
TUSCAN MINESTRONE $8 with oyster crackers
BEEF AND BEAN CHILI $8
(VEGETARIAN ALSO AVAILABLE)
with oyster crackers
LOADED RUSTIC POTATO $8 with oyster crackers
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
ENTRÉE MAINS
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Designed to fit buffet or plated options for lunch or dinner. Vegetables and starches are custom designed based on seasonal availability and dish profile.All entrees served with fresh baked dinner rolls and butter.
MAIN DISHES
GRILLED CHICKEN CORDON BLUE $33 chicken breast with swiss mornay sauce and topped with crispy pancetta
SPINACH AND BOURSIN CHICKEN $33 oven roasted chicken breast topped with a mix of boursin cheese and sautéed spinach
PAN SEARED PACIFIC NW SALMON $36 fresh pacific salmon filet pan seared and finished with a minted dill beurre blanc
PACIFIC HALIBUT $36grilled pacific halibut topped with whole grain mustard gremolata and orange zest
ROSEMARY BRINED PORK LOIN $36seared and slow roasted served with pan sauce
KALBI BEEF SHORT RIBS $39marinated and braised to tender in a sweet soy demi glace
FILET MIGNON $44 8 oz. center cut beef tenderloin served with a rich rosemary demi glace
RATATOUILLE $33 roasted seasonal vegetables in a rich tomato broth served over truffle polenta cakes
STUFFED POBLANO PEPPERS $33 roasted poblano peppers stuffed with a mixture of mexican rice, black beans, roasted corn and cotija cheese topped with chipotle crema
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
BUFFETS
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BUFFET OPTIONS
THE DELI $35
Kettle Chips served with toasted onion dip and jalapeño ranch dip
Garden Salad seasonal greens with rainbow carrots, cherry tomatoes, snap peas, sweet peppers and english cucumbers served with balsamic vinaigrette or ranch dressing
Pasta Salad handmade pasta, seasonal vegetables, pecorino romano and garlic lemon vinaigrette
Assorted Fresh Baked Rolls and Bread
Deli Meats thin sliced black forest ham, roasted peppered chicken, roasted turkey, tender roast beef, and genoa salami
Deli Cheeses cheddar cheese, colbyjack, provolone and havarti
Condiment Platter lettuce, tomatoes, pickles, onions, mayonnaise, yellow mustard and dijon mustard
Assorted Cookies and Brownies
SOUTHWEST BUFFET $42
Southwest Caesar Salad crisp romaine, roasted corn, black beans, cotija and croutons served with chipotle caesar dressing
Roasted Corn and Poblano Salad
Chopped Greens
Tortilla Chips
Queso Bravo
Black Beans
Spanish Rice
Taco Bar flour tortillas, chicken tinga and barbacoa beef
Condiments medium salsa, tomatillo salsa, cilantro slaw, shredded cheddar, sour cream and chipotle crema
Cinnamon Sugar Doughnut Holes
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
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BUFFETS
BUFFET OPTIONS
BBQ ON THE 50 $45
Kettle Chips served with toasted onion dip and jalapeño ranch dipRustic Potato Salad smashed potatoes with chopped eggs, onions, celery and dijonnaise dressingHomemade ColeslawFruit SaladCountry BBQ Baked BeansCorn on the CobHand Rubbed and House Smoked Beef BrisketPulled Pork with raspberry jalapeño BBQ sauceBrownies and Blondies
PACIFIC RIM BUFFET $48
Asian Sweet Rolls served with butter
Asian Vegetable and Cabbage Slaw
Rice Noodle Salad with sweet peppers, red onions tossed in a hoisin and ginger dressing with Thai basil
Vegetarian Fried Rice
Asian Stir Fry Vegetables
Teriyaki Chicken
Kalbi Beef Short Ribs
DRAFT DAY $46Kettle Chips served with toasted onion dip and garlic chili ranch dip Caprese Salad with mozzarella, tomatoes, basil and a balsamic reductionPasta Salad handmade pasta, seasonal vegetables, pecorino romano and garlic lemon vinaigretteBeer Battered Sidewinder FriesHot DogsCountry Natural Beef Grilled BurgersMarinated Grilled ChickenBakery Fresh BunsCondiments to Include: cheddar cheese, lettuce, tomatoes, pickles, onions, mayonnaise, ketchup, mustard and relishAssorted Cookies and Brownies
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
HORS D’OEUVRES
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COLD HORS D’OEUVRES - PER DOZEN
Priced Per Dozen, Minimum Order Two DozenCatering Attendant Fee of $175.00 for Tray Passing
ASPARAGUS WRAPPED IN PROSCIUTTO $60
SEARED BEEF TENDERLOIN $54 topped with romesco on crostini
SMOKED SALMON, $60 BOURSIN AND CRANBERRY CROSTINI
BLUE CHEESE SAVORY $36 CHEESECAKE BITE
CAPRESE SKEWER $36tomatoes with basil marinated ciliegine mozzarella drizzled with balsamic
SMOKY BACON AND ONION TART $42
CEVICHE SHRIMP SHOOTER $48
PEA SHOOT AND RICOTTA CROSTINI $36topped with oven dried tomato
COLD HORS D’OEUVRES - PER PERSON
CROSTINI BAR $10 / PERSON
olive tapenade, eggplant caponata and tomato basil asparagus bruschetta
FRESH FRUIT DISPLAY $7 / PERSON
an assortment of chefs selected sliced seasonal fresh fruit and berries
FRESH CRUDITE $7 / PERSON an assortment of seasonal fresh vegetables with ranch dip and hummus
HUMMUS DUO $7 / PERSON
roasted red pepper and traditional hummus with naan bread and marinated olives
FRESH SALSAS & GUACAMOLE $7 / PERSON
medium salsa, tomatillo salsa and guacamole served with corn tortilla chips
LOCAL CHEESE DISPLAY $12 / PERSON
an assortment of artisanal local cheeses served with honey and flatbread crackers
JUMBO SHRIMP DISPLAY $14 / PERSON
poached prawns served with a citrus cocktail sauce
CHILLED BEEF TENDERLOIN $14 / PERSON
medium tenderloin accompanied with heirloom tomatoes, arugula, white anchovies, pickled red onion, horseradish cream and mini kaiser buns
ANTIPASTI PLATTER $20 / PERSON
local artisanal cheeses, cured meats, marinated olives, mama lil’s pickled peppersand flatbread crackers
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
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HORS D’OEUVRES
HOT HORS D’OEUVRES - PER DOZEN
Priced Per Dozen, Minimum Order Two DozenCatering Attendant Fee of $175.00 for Tray Passing
GRILLED LIME SHRIMP SKEWER $48
BACON WRAPPED JALAPEÑO POPPER $42
VEGETABLE EGG ROLL $36served with sweet thai chili sauce
MINI BEEF WELLINGTON $60 served with horseradish cream
CRAB CAKE $72served with remoulade
PULLED PORK SLIDER $54with raspberry jalapeño bbq sauce
COUNTRY NATURAL BEEF SLIDER $54with local cheddar, country bacon and pickles
PORK POTSTICKER $36served with ponzu sauce
PEKING DUCK SPRING ROLL $54 served with ponzu ginger sauce
HOT HORS D’OEUVRES - PER PERSON
Priced per Person
CRISPY CHICKEN WINGS $10 / PERSON
served with buffalo sauce, bbq sauce,ranch dip, blue cheese dressing and celery
CHICKEN TENDERS $10 / PERSON
served with bbq sauce and ranch dip
MINI CORN DOGS BITES $5 / PERSON
served with ketchup and a spicy honey mustard sauce
MEATBALLS AND MARINARA $7 / PERSON
italian style meatballs with marinara sauce and parmesan cheese
MASHED POTATO BAR $10 / PERSON
served with applewood smoked bacon, shredded cheddar cheese, sour cream, butter and green onions
DOGS AND BRATS $13 / PERSON
all beef hot dogs and brats served with all the traditional condiments and fresh baked buns
BEER BATTERED $6 / PERSON SIDEWINDER FRIESserved with ketchup and ranch dip
MACARONI AND CHEESE $10 / PERSON
NACHO BAR $13 / PERSON
tortilla chips, queso bravo, black beans, chicken tinga, jalapeños, sour cream, medium salsa and tomatillo salsa
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
CHEF ATTENDED ACTION STATIONS
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$175 per chef attendant, one chef attendant per 75 guests recommended. All stations are served with chef selected bakery fresh buns.
STATIONS
SMOKED BAVARIAN PIT HAM $320 Serves 30 served with a spicy honey mustard sauce
ROSEMARY PORK CROWN ROAST $320 Serves 25 served with a grain mustard pan sauce
SLOW ROASTED TURKEY $360 Serves 20 served with a cranberry relish and a citrus herb aioli
LONG BONE PRIME RIB $580 Serves 20 prime rib served with a roasted shallot demi and a citrus herb horseradish sauce
GRILLED STRIP LOIN $420 Serves 20 marinated grilled NY strip loin served with a bordelaise sauce
PASTA STATION $18 / PERSON Per Personpasta with the following toppings to pick from; grilled chicken, italian sausage, mushrooms, spinach, peppers, parmesan cheese, marinara sauce and alfredo sauce
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
CONSUMER ADVISORY: EATING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS. YOUNG CHILDREN, PREGNANT WOMEN, OLDER ADULTS AND THOSE WITH CERTAIN MEDICAL CONDITIONS ARE AT GREATER RISK.
DESSERTS
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DESSERTS
Price per Person
ALKI BAKERY CHEESECAKE $9 served with chef selected seasonal compote
SEASONAL PIE FROM A LA MODE PIES $8
LEMON BARS $7
BREAD PUDDING $8
CHOCOLATE DIPPED TREATS $6 strawberries, rice crispy treats, marshmallows, blondies and bacon dipped in a rich dark chocolate
DESSERT CAKE SAMPLER $6 red velvet, chocolate crunch and espresso almond
PLEASE INQUIRE ABOUT SPECIALTY CELEBRATORY CAKES
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
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BEVERAGESAll beverages charged on final consumption. Bartender fee $175 for alcohol service and all cash bars; 4 hour minimum, each additional hour $40
HOSTED BEVERAGES
ASSORTED REGULAR SODAS $4.25 EACH
ASSORTED DIET AND $3.75 EACH
SUGAR FREE SODAS
ASSORTED FRUIT JUICES $4.25 EACH
DASANI BOTTLED WATER $4.25 EACH
SPARKLING WATER $4.25 EACH
ASSORTED SPORTS DRINKS $5.00 EACH
DOMESTIC BEER $7.50 EACH
PREMIUM/CRAFT BEER $8.00 EACH
HOUSE WINE $9.50 EACH
PREMIUM WINE $11.00 EACH
COCKTAILS $10.50 EACH
ICED TEA $36.00 / GALLON
LEMONADE $40.00 / GALLON
HOT CHOCOLATE $40.00 / GALLON
HOT APPLE CIDER $40.00 / GALLON
ICE WATER $32.00 / GALLON
WATER BUBBLER $40.00 / PER RENTAL
ADDITIONAL 5 GAL JUG $24.00 / JUG
STARBUCKS COFFEE $60.00 / GALLON
STARBUCKS DECAF COFFEE $60.00 / GALLON
HOT WATER AND $60.00 / GALLON
ASSORTED TEAS served with lemon wedges
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
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BEVERAGES
CASH BAR PRICING
ASSORTED REGULAR SODAS $4.50 EACH
ASSORTED DIET AND $4.00 EACH
SUGAR FREE SODAS
ASSORTED FRUIT JUICES $4.50 EACH
DASANI BOTTLED WATER $4.50 EACH
SPARKLING WATER $4.50 EACH
ASSORTED SPORTS DRINKS $5.50 EACH
DOMESTIC BEER $8.00 EACH
PREMIUM/ CRAFT BEER $9.00 EACH
HOUSE WINE $10.50 EACH
PREMIUM WINE $12.00 EACH
COCKTAILS $11.50 EACH
All beverages charged on final consumption. Bartender fee $175 for alcohol service and all cash bars; 4 hour minimum, each additional hour $40. Minimum guarantees may apply to cash bars.
Vegetarian Gluten FreeContains NutsContains Dairy Contains Raw Fish Or ShellfishVegan
CATERING MENU
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CATERING POLICIES & STANDARDS
CATERING POLICIES & STANDARDS
First & Goal Hospitality is committed to providing the highest quality food and beverage services for our guests. All hosted food and beverages are to be arranged through our Catering Sales Department. No outside food or beverages of any kind are allowed into the facility by clients, guests, or exhibitors without the prior written consent of the Director of Premium Hospitality.
First & Goal Hospitality must approve all exhibitors’ or licensees’ requests for food and beverage sample products from exhibitor booths or any other areas within CenturyLink Field at least three weeks in advance of the applicable event. No sale of food or beverage is permitted; sampling request forms are available upon request.
MENU SELECTION
Our menu has been crafted using local and fresh ingredients. Our menu selections consist of items that are requested most often by our customers and provide a broad variety of options to satisfy your needs.
In order to ensure the proper planning of your event, menu selections and preliminary attendance estimates are due a minimum of 30 days in advance. Events that require attention to complex or unusual arrangements may require additional planning time.
Your Catering Sales Manager welcomes the opportunity to present a customized menu. During the special menu planning and pricing evaluation, consideration is given to the expected attendance, among other factors. Should the attendance guarantee fall significantly above or below the initial attendance estimate, the proposed menu and pricing may be subject to change.
Your Catering Sales Manager will review your event specifications and will provide you with written confirmation. A copy of this form should be signed and returned, along with a 100 percent advance deposit by check or a credit card to remain on file, 15 days prior to your first scheduled service. Menu prices and catering policies are subject to change without notice.
SPECIAL DIETARY NEEDS
With advance notice, our chefs are able to accommodate most special meal requests. Your Catering Sales Manager is available to consult with you on special dietary requests and pricing to accommodate vegetarian, vegan, kosher, halal and other dietary restrictions. Such special requests are due 14 days in advance of your event. These special meal requests are to be included in your final guaranteed attendance.
OVERAGE
For plated meals, we are prepared to serve up to five percent above the guaranteed attendance (up to 40 meals). A portion of the five percent overage prepared can be vegetarian meals to accommodate on-site requests. Any meals (including vegetarian meals) served above that guarantee will be invoiced at menu pricing upon consumption. For buffet meals, the number of meals served above the guarantee will be calculated on a plate count. Services provided above the guarantee may be subject to a 10 percent surcharge.
ALCOHOLIC BEVERAGE SERVICE
First & Goal Hospitality is responsible for the sale and service of all alcoholic beverages in accordance with Washington State Liquor and Cannabis Control Board regulations. In compliance with state law, First & Goal Hospitality must procure and serve all beer, wine, and liquor. No alcoholic beverages may be removed from CenturyLink Field and its properties. Customers must comply with all applicable local and state liquor laws. All alcohol must be served by First & Goal Hospitality’s licensed personnel.
All food and beverage services are subject to sales tax (currently 10.1 percent) and a 21 percent taxable service charge. Charges and taxes are subject to change without notice. Qualified non- profit 501(c)(3) organizations requesting sales tax exemption status must apply for a reseller permit with the Washington State Department of Revenue 60 days prior to the event. Tax exempt status is approved by the Washington State Department of Revenue (www.dor.wa.gov).
LABOR FEES
An additional $175 charge will be added for: each chef at a chef station, each attendant providing butler service and each bartender. For services exceeding 4 hours, a $40 fee will be charged per hour per chef/attendant/bartender. Certain events will require a bar minimum. Final bar sales must meet the minimum. If sales fall below this amount, the difference between actual sales and the minimum will be applied. Minimum order quantities, as applicable, are noted within the menu.
CATERING MENU
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PAYMENTS & DEPOSITS
We require 100 percent payment of total estimated charges by credit card, cash or check, along with the signed Catering Agreement, 15 days in advance of the first scheduled service. You must also leave a credit card on file for the duration of your event. Total balance is due within 3 days of the event conclusion.
Cancellation of catering for the event or any individual function must be sent in writing to your Catering Sales Manager. Any cancellation received less than 15 days in advance of the first scheduled function will result in a fee equal to 50 percent of the estimated food and beverage charges. Any cancellation received after the final guarantee is due (i.e. 7 days prior to event date) will result in a fee equal to 100 percent of the charges of the estimated food and beverage choices.
SERVICE STANDARDS
Compostable plates and glassware are standard for reception, buffet, and beverage services. China service may be requested from your Catering Sales Manager for an additional fee. Meal services are based on the following time guidelines:
Coffee service ........................................................ 1.5 hours
Continental breakfast .......................................... 1.5 hours
Meeting breaks .................................................. 45 minutes
Buffet breakfast or lunch ..................................... 1.5 hours
Buffet dinner .............................................................2 hours
Seated breakfast or lunch .......................................2 hours
Seated dinner ...........................................................3 hours
Receptions ............................................................. 1.5 hours
Seated or buffet meals require a minimum of two hours of setup time in advance of the function. Extended or reduced service times, early set-up times, or delays in service start time may result in additional labor charges. Functions requiring continuous (all-day) service may incur a labor charge for the service hours. Seated meal services are planned for tables of 10 guests, with a ratio of one server per 30 guests. Buffet meals are planned for one double-sided buffet per 200 guests, with a ratio of one server per 75 guests.
Receptions will vary based on the number of guests and variety of items, but generally the ratio is one server per 100 guests.
Tables for seated meal functions are provided with mid-length linens and a linen napkin. Tables for buffet meals, beverage service or receptions will be provided. Please consult with your Catering Sales Manager for upgraded linen and floral options.
BAR & BEVERAGE SERVICE
The standard host/bar ratio is one bar per 100 guests. The non-hosted bar ratio is one bar per 75 guests. The number of bars will be determined on final guarantee and event flow. If the number of bars requested exceeds our standard ratio, additional labor charges may be assessed.
Coffee service is based on a 1.5 hour service time before replenishment. Coffee service replenishment may take up to 30 minutes to complete. Please consult with your Catering Sales Manager for appropriate beverage quantities to service your group for the requested time period and attendance.
CONCESSION SERVICES
In the event that you would like to have a concession stand, cart, or bar open and available during your event, a minimum sales guarantee will be required per location opened. Additional labor fees may be incurred. If the sales guarantee is not met, the client will be billed for the difference in sales.
HOLIDAY SERVICES
Additional labor fees will be applied for food & beverage services or preparatory days that fall on the following federal holidays:
•Martin Luther King Jr. Day
•Presidents' Day
•Memorial Day
•Independence Day
•Labor Day
•Thanksgiving Day
•Christmas Day
•New Year’s Eve
CATERING POLICIES & STANDARDS