saltys.com
BREAKFAST
Corine Ledridge [email protected] 206.923.5445 Mindy Milton [email protected] 206.923.5405 Brenda Pierce [email protected] 206.399.8350
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness, especially if you have certain medical conditions.
Continental Breakfast15 person minimum
seasonal fresh fruit, bagels, cream cheese, salty’s bakery pastries, muffins, breads with house-made jam, butter, starbucks coffees, tazo teas, assorted juices
Salty’s Breakfast15 person minimumkielbasa sausage
vegetable scramble with gruyère cheesecheesy hash browns with caramelized onions
seasonal fresh fruitsalty’s bakery assorted muffins and breads with butter and house-made jam
assorted fruit juices, starbucks coffees and tazo teas
Seafood Breakfast30 person minimum
classic eggs benedictchilled snow crabpeel & eat prawns
country-style biscuits with sausage gravy vegetable scramble with gruyère cheese
kielbasa sausage apple-wood smoked bacon
cheesy hash browns with caramelized onionsseasonal fresh fruit
salty’s bakery assorted muffins, breads with butter, house-made jamassorted fruit juices, starbucks coffees & tazo teas
Breakfast Enhancements30 person minimum
Chilledsteelhead lox, cream cheese, mini bagels
washington dungeness crab legspeel & eat prawns
freshly shucked puget sound oysters on the half shellspecialty oystersoyster shooters
Hotsmoked salmon benedict
belgian waffles with tons of topperscinnamon rolls with sweet glaze
dungeness crab benedict
02/16/2015 1
BREAKFAST
Corine Ledridge [email protected] 206.923.5445 Mindy Milton [email protected] 206.923.5405 Brenda Pierce [email protected] 206.399.8350
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs increases your risk of foodborne illness, especially if you have certain medical conditions.
Pasta Station
minimum 50 guests, up to 2 hours
salty’s chefs prepare fresh vegetables, fresh meats and seafoods for you to add to your pasta choices
Pastasthree-cheese tortellini, spaghetti, penne
Saucespesto, marinara, alfredo
Veggies chopped green onions, sweet red bell peppers, baby spinach, fresh tomatoes sliced mushrooms, sliced black olives, artichoke hearts, sun-dried tomatoes
sliced jalapenos, fresh and roasted garlic, capers
Seafoodsnorth pacific-caught snow crab meat, oregon bay shrimp, cedar-smoked salmon
Meats house-made italian sausage, crisp bacon and smoked ham
Spices and Toppersparmesan pecorino blend, salty’s seasoning salt, salt & pepper
fresh italian herb blend, crushed red pepper
Omelet Stationminimum 50 guests, up to 2 hours
salty’s chefs prepare fresh vegetables, fresh meats and seafood along (egg creations, fried eggs and egg-white omelets also available)
Veggieschopped green onions, sweet red bell peppers, baby spinach, diced tomatoes
sliced mushrooms, sliced black olives, sliced jalapeños
Seafoodalaskan snow crab meat, oregon bay shrimp, cedar-smoked salmon
Meatsbreakfast sausage links, thick crisp bacon, smoked ham
Topperssalsa verde, sour cream, mozzarella cheese, tillamook cheddar cheese
Spicessalty’s seasoning salt, salt and pepper fresh herb blend, crushed red repper
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DESSERT MENUS
Corine Ledridge [email protected] 206.923.5445 Mindy Milton [email protected] 206.923.5405 Brenda Pierce [email protected] 206.399.8350
Buffet
PlatedWhite Chocolate Mousse Cake
sponge cake, white chocolate mousse, chateau ste michelle riesling and
raspberry coulis
Chocolate Decadencerich flourless dark chocolate cake garnished with crème and berries
(gluten free)
Seasonal Fruit Sorbetselection changes daily, served
with shortbread cookie
Seasonal Fresh Fruit Tartshortbread crust layered with
seasonal fruit and custard à la mode available
Seasonal Cheesecakecreamy seasonal cheesecake on a cookie
crumble crust
Tiramisumarsala and espresso-soaked lady fingers
with mascarpone crème
Salty’s Famous Chocolate Fountain (minimum of 50 people)
not available saturdays and sundays 8:00 a.m. to 4:00 p.m.includes marshmallows, strawberries and pretzels as dippers
add more dippersrice crispy treats, pineapple, lady fingers, vanilla wafers
oreo cookies, angel food cake, coconut macaroons
Assorted Cupcake Displaychef’s choice minimum of 2 flavors:
chocolate, carrot, red velvet, butter cake or specialty flavors also available
2-dozen minimum
Crème Brûléesweet vanilla crème custard with
a caramelized sugar crust
Tiramisumarsala and espresso-soaked lady fingers
with mascarpone crème
Northwest Seasonal Berry Crispbrown sugar and oat streusel
Assorted Miniature DessertsChefs assortment may include : mini tarts, chocolate mousse cups, mini tarts, white
chocolate mousse cake bites3-dozen minimum
Seasonal Fresh Fruit Tartshortbread crust layered with seasonal fruit
and almond frangipane
Assorted Jumbo Cookieschef’s assortment with choice of
peanut butter, chocolate chip, oatmeal snickerdoodle, pecan sandies macaroon or ranger cookies
2-dozen minimum
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DESSERT MENUS
Corine Ledridge [email protected] 206.923.5445 Mindy Milton [email protected] 206.923.5405 Brenda Pierce [email protected] 206.399.8350
Tiered Wedding Cake Options
Dessert Buffetchef’s choice of assorted housemade desserts,
whole cakes, cupcakes, whole cheesecake and mini tarts 50 person minimum
Celebration Sheet Cake and Whole Cakesserved buffet style
eight-inch round cake serves 8-10 guests one-quarter sheet cake serves 15-20 guests
half-sheet cake serves 35 guests
White Chocolate Mousse Cakesignature sponge cake with white chocolate mousse
also available with fruit filling or fruit mousse
Classic Carrot Caketraditional cake with cream-cheese frosting
Home-style Chocolate Butter Cakechocolate ganache filling
Personalized Celebration Plaquepersonal customized dark-chocolate plaque/disc with
your message in white chocolate writing
Tiered Wedding & Anniversary Cake OptionsSpecial occasion tiered cakes are available for your in house event.
Please discuss your vision with your sales manager.You are welcome to bring in your own wedding cake with a nominal service charge.
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BREAKFAST BEVERAGES
Corine Ledridge [email protected] 206.923.5445 Mindy Milton [email protected] 206.923.5405 Brenda Pierce [email protected] 206.399.8350
Mimosas and MoreThe POG Mimosa
passion fruit, guava, fresh squeezed orange juice, champagne
Blood Orange Mimosafresh squeezed orange juice, blood orange purée, champagne
Pomegranate Hibiscus Mimosa champagne, absolut hibiscus vodka, pama pomegranate liqueur
cranberry and orange juices
Bellini prosecco sparkling wine and peach purée
Salty’s Bloody Maryhouse-infused habanero vodka, salty’s secret mary recipe
salty’s blackening spiced rim
Alcohol-FreeVirgin Mojito
muddled fresh lime and mint, simple syrup, cucumber dry soda
Virgin Cosmopolitan on the Rocksfresh lemon and lime, cranberry, blood orange dry soda
Dry Sodacucumber or blood orange
Tropical Iced Teaour homemade brew with lemonade, cranberry cocktail
and iced tea with a tropical tweak
Fantasy Lemonadefreshly squeezed lemonade with your choice of
kiwi, strawberry, mango or peach
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GENERAL INFORMATION
Corine Ledridge [email protected] 206.923.5445 Mindy Milton [email protected] 206.923.5405 Brenda Pierce [email protected] 206.399.8350
Property DescriptionSalty’s on Alki Beach is located just ten minutes from downtown Seattle and fifteen minutes from Sea-Tac Airport. Located at sea level, banquet rooms include private waterfront patios
with unobstructed views of the Seattle skyline.
ParkingComplimentary parking is available in our private lot along with abundant street parking.
Complimentary valet service is provided based on season and guest count. You may guarantee valet service at any time for $250.
Handicap AccessThere is street-level side-door access from our parking lot.
Minimums and DepositsEach room carries a food and beverage minimum for each booking period. All food and hosted beverage
are applied to this minimum, exclusive of service charge, sales tax and rentals. If the minimum is not met with the purchase of food and hosted beverage, the remaining balance is charged as a room fee
(subject to 20% service charge and tax). A deposit of 25% of the estimated food/beverage as defined by your proposal is required along with a signed contract. Ten days prior to your event,
90% of the estimated charges are due. Final amount is paid at conclusion of your event.
Payment and BillingIt is our policy that one check will be presented to include a 20% service charge and Washington State
sales tax. All food, beverage, service charge and miscellaneous sales are subject to sales tax (in accordance with State of Washington Department of Revenue). We accept Visa, Mastercard,
American Express, Discover, Cashier’s Checks, Salty’s Gift Cards or U.S. Currency.
GuaranteesA final minimum guest count guarantee (number of guests attending) and all entrée counts must be
given to Salty’s Catering sales team five (5) business days prior to your event. You will be billed for the guarantee or the number of meals served, whichever is greater. For plated meals, the host must provide
Salty’s on Alki with color–coded or clearly marked placecards for all guests.
SetupPrivate space is available during the day at any start time up until 4:00 p.m. Evening private space is
available 6:00 p.m. until 12:00 a.m. We reset rooms between 4:00 p.m. and 6:00 p.m. If early setup is required, please contact a Salty’s Catering team member.
Included with the RoomWe take care of setup and breakdown of tables, chairs, house linens, silverware and china.
Service staff, parking and event planning assistance is included.
(General Information is continued on the next page.)
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GENERAL INFORMATION
Corine Ledridge [email protected] 206.923.5445 Mindy Milton [email protected] 206.923.5405 Brenda Pierce [email protected] 206.399.8350
Bar ServiceHOSTED BAR – Available for either full bars or just beer and wine. All beverages are charged to the master bill. You may use drink tickets, host bar for a specific period of time or host the bar until a specific budget amount is reached.
NO-HOST BAR (guests purchase their own) – Available with a small bartending setup fee as follows:For groups 99 or less – $75 fee for the duration of your event. For groups over 100 – $100 fee for the duration of your event. If your no-host bar sales reach $500, the fee is waived.
The sales from no-host bars are not applicable to your room’s food and beverage minimum.
KEGS – We offer keg service for private events.
Event-Planning ProcessTo give a full sense of event details a proposal is created to help you define the right room, timing menu and bar ser-vices for your event. This proposal will temporarily hold your space and offers you the opportunity to review full costs including service charges and taxes prior to booking your party. This is a proposal only. Final details are fully adjust-
able for menu, guest count, layout as you work throughout the planning process.
Finalizing Your Reservation To finalize your reservation, we require a signed contract and deposit. The deposit is 25% of the estimated
charges as defined by the proposal costs. The contract only defines your date, time and room.
Your event is not confirmed without a deposit and signed contract.All other details are in a proposal and not on the contract so they are fully adjustable through the planning process.
From the time the contract is signed to the time of your event you will continue to work with your catering sales manager to update the details of your event.
Final Event Review: 14 days before your eventApproximately two weeks before your event, a final review is sent to finalize the menu, layout timing and estimated guest count along with other details. We will order food and staff ten days prior to your event. Five days before your
event date, please contact our office to make any final guest count changes. After this time the guest count may increase but not decrease. The more accurate your guest counts the better we can serve you. Knowing your guest
count will ensure we are fully prepared for your event with proper staffing, food and supplies.
Second Deposit: 10 days before your event We require 90% payment of the estimated charges ten days prior to your event.
Day of the Event: Final Payment and DetailsYour on-site floor manager will facilitate your event and present you with the final bill. It is recommended you review the event timing and any other details you feel are important with your floor manager to ensure that everything runs smoothly. Final payment is due at the conclusion of your event. Any unpaid balance is charged to credit card on file.
Event RecapWe encourage our guests to let us know how the event went.
Please let us know how we did. We love praise and appreciate constructive criticism.
Corine Ledridge [email protected] 206.923.5445 Mindy Milton [email protected] 206.923.5405 Brenda Pierce [email protected] 206.399.8350
GIVE YOUR NEXT EVENT A BETTER POINT OF VIEW
SALTY’S ON ALKI BEACH 1936 Harbor Ave SW Seattle, WA 98126 saltys.com/seattle
saltys.com/banquets saltys.com/weddings