planning an event? - seattle aquarium · jamaican jerk-spiced ribs, sweet potato frites sugarcane...

Seattle Aquarium is a not-for-profit organization.

Booking your event with us helps support the Aquarium’s mission of Inspiring Conservation of Our Marine Environment.

Applicable sales tax and administrative fees will be added to all food, beverage and rental items.

Private event information: (206) 693-6215; [email protected]; SeattleAquarium.org

Planning an event?

The Seattle Aquarium is one of the most unique, full-service facilities in the Seattle area and a wonderful waterfront treasure. With the grandeur of the 20’ by 40’ Window on Washington Waters as your

backdrop and a tantalizing dining experience to complement your surroundings, your evening at the Seattle Aquarium will fulfill your vision of the perfect special event. And best of all, proceeds from your

event contribute directly to the Aquarium’s mission of Inspiring Conservation of Our Marine Environment.

Dive in and let your imagination go wild—we’ll take care of the details!

Please don’t hesitate to contact us and arrange a one-on-one tour.

Special events at the Seattle Aquarium Phone: (206) 386-4321

Email: [email protected] Visit us online: SeattleAquarium.org/private-events

mailto:[email protected]

http://www.seattleaquarium.org/private-events







The Seattle Aquarium offers:

Access to an award-winning, on-site caterer for all food and beverage needs.

A variety of unique indoor and outdoor venues to accommodate: o Standing receptions for up to 1,800 guests. o Seated dinners for groups as small as 75, or banquets up to 300.

Aquarium interpreters who can engage your guests and answer questions about our animals and

exhibits.

Exclusive mammal feedings with sea otters or fur seals to demonstrate how the Aquarium provides enrichment.

A state-of-the-art audio visual system including up to five LCD screens, two large projection

screens, lapel and handheld microphones, a built-in PC with podium, several integrated speaker systems and on-site A/V technical assistance.

Private access to our outdoor Elliott Bay patio with beautiful sweeping views—perfect for summer

picnics, outdoor receptions, wine tastings and sunset cocktail parties for up to 600 guests.

Hosted parking available directly across the street from the Aquarium for easy guest access.







Seattle Aquarium rental details

January–November Sunday–Thursday

$2,000 for up to 200 guests; $8 per person for each additional guest $7,500 food and beverage minimum

Friday–Saturday:


December Sunday–Thursday:


Friday–Saturday: $2,750 for up to 200 guests; $10 per person for each additional guest

$20,000 food and beverage minimum

Standard event space is available for three hours beginning at 6:30pm

Additional charge exceeding the three-hour timeframe

Supplementary information The Aquarium supplies floor-length linen in a variety of colors, 66” round dining tables, white folding chairs, registration and other standard table needs, votive candles and sea glass décor. Additional rental needs require fees based on event specifications. Service fees apply for wait staff, bartenders and event captains. Labor needs vary based on event specifications. Speak with your event sales manager for specific requirements. It is required that every client obtain private event insurance for their event listing the Seattle Aquarium as additionally insured. Food and beverage purchases, excluding labor, rental, tax and administrative fees, apply toward meeting the food and beverage minimums. Food and beverage minimums subject to change based on availability demands.







A commitment to sustainability

We believe in using fresh, local and sustainable ingredients to highlight the best the Pacific Northwest has to offer.

We partner with several local purveyors for some of the finest products in the area including Painted Hills

beef, Anderson Ranch lamb, Beecher’s cheese, Port Townsend cheese, Essential Baking Company and Caffe Appassionato coffee.

People ask us all the time if we can really serve seafood at an

aquarium and our answer is an enthusiastic YES!

We love seafood here and we try to promote good seafood decisions in the community.

All of our seafood is on the Seafood Watch “best choices” list and we partner with local chefs and providers to educate the community about wise seafood choices.







Tray passed hors d’oeuvres

Garden Truffle potato tot

Roasted vegetable & goat cheese tart Tomato soup shot, Beecher’s Flagship grilled cheese, Seville orange marmalad

Apples-2-apples: pickled Braeburn, fromage blanc, apple wafer (GF) Vegetable & rice noodle spring roll, ginger salsa (GF)

Honey-roasted fig, Cirrus cheese, salted hazelnut shortbread Miso-glazed shiitake & edamame, wonton crisp (V)

Ocean & Sound Classic Dungeness crab cakes, spicy remoulade

Bacon-wrapped scallops, Romesco sauce (DF)

Corn, Dungeness crab, crème fraiche, basil

Hood Canal Oysters Rockefeller

Ahi tuna poke on cucumber (GF/DF)

Hood Canal oysters on the half shell, mignonette (GF/DF)

Grilled citrus prawns, classic cocktail sauce (GF/DF)

Cedar-baked salmon spoon, maple glaze and mustard cream

Smoked steelhead and avocado, corn blini

Lemongrass-scented wild salmon satay, cucumber-ginger dip (GF/DF)

Piri-piri shrimp, roasted pineapple relish (GF/DF)

Thai curry sea scallop, green papaya salad

Field Mini chicken tostada, red chili, avocado cream

Grilled sirloin, toasted brioche, horseradish, red onion jam

Deviled date, chorizo-stuffed and wrapped in bacon

Korean beef spoon, crumbled yolk, hot pepper paste

Spiced lamb-pine nut meatball, cherry chutney

Curried lamb skewer, spicy mint chutney

Orange-tamarind chicken skewers, peanut dip

Tunisian spiced duck, apricot & pistachio in phyllo

Sirloin crepe, black pepper aioli, truffled arugula







Stationary hors d’oeuvres

The cheese table* Local artisan cheeses

Pears, grapes and candied walnuts Essential Baking breads and crackers

Garden display*

Seasonal raw vegetables Edamame hummus, artichoke-lemon pesto

The tasting table*

Prosciutto and assorted salami, honey-roasted figs Gorgonzola and marinated mozzarella, roasted pepper relish

Flatbreads and Essential Baking breads

Mediterranean* Grilled vegetables, assorted olives

Hummus, tzatziki, eggplant caponata Toasted pita, Essential Baking breads

Northwest salmon sampler

Smoked, pickled, cured Capers, red onion, crème fraiche, shredded beets, chopped egg

Brioche toast and Essential Baking breads

*Enhancement for your display Baked Brie in pastry

Gruyere & white wine fondue Chicken souvlaki

Lamb kofta







Buffet stations A variety of small plates to enhance your event

Lettuce wrap

Crisp butter lettuce cups Five-spice beef, peanut chicken, spicy garlic shrimp

Thin-sliced cukes, julienne carrots, chopped peanuts, fresh cilantro with mint, bean sprouts, scallions and mango cucumber salad

Taco-taco Tequila-lime Pacific cod, traditional carnitas

Salas selection, cheese, veggies, simmered black beans Warm corn tortillas

Flavors of the Caribbean Jamaican jerk-spiced ribs, sweet potato frites

Sugarcane skewered, rum-marinated shrimp, grilled pineapple slaw *Enhance with sugarcane shrimp (GF), $5 per person

Paella Classic paella, grilled artichokes

Watercress hazelnut salad with sherry and grapes

Risotto Smoked salmon, lemon, marscapone

Butternut squash & goat cheese Duck- and red wine-roasted mushrooms, Parmesan

Requires attendant

Pasta Cavatappi marinara, sausage & greens

Penne Alfredo, peas, pancetta, Parmesan Gnocchi, Gorgonzola, butter, pine nuts

Requires attendant

Taste of the Northwest (GF) King salmon, apple-glazed, gratin of local winter vegetables

Hearty greens, beets, hazelnuts

Rice bowls (GF, DF) Steamed purple rice, miso-glazed Arctic char, bok choy

Kimchee fried jasmine rice, pork belly, gochujang Seasonal market vegetables, brown basmati, tahini drizzle (V)

OPA! (GF, DF) Lamb, chicken, vegetable souvlaki (GF)

Greek potatoes, roasted Yukons, oregano, feta (GF) Village salad (GF) and warm pita

Sushi Sashimi, nigiri & rolls

Pickled ginger, wasabi & soy sauce







Buffet stations (continued) A variety of small plates to enhance your event

Polenta plates (GF)

Mascarpone polenta topped with sautéed wild mushrooms (V) Pork & beef meatballs, red sauce, House Mad ricotta

Red wine-braised chicken and olives

Pike Place Market

Uli’s Famous Sausage bites with Pike Place Ale-infused mustard Waterfront cioppino: clams, mussels, oysters, salmon (GF)

Beecher’s Flagship biscuits and grilled baguette Market vegetables in cider vinaigrette

Indian table Butter chicken (GF)

Chickpeas, potato masala (GF, V) Saffron basmati rice (GF, V)

Chutneys and warm naan bread

Taste of the Holidays Choice of two:

Roasted turkey breast, thyme gravy Mustard-cured beef tenderloin, red wine reduction

Bacon-wrapped pork loin, port and figs Served with

Roasted squash, Brussels sprouts and cranberries Kale, apple and pomegranate salad

Rolls and sliced artisan breads

Sweet table

French pastries, cheesecake, fruit tarts, cream puffs Tortes, lemon squares, raspberry bars, butter cookies

Coffee & tea service

Fondue station Dark, white and milk chocolate, seasonal fresh fruit

Sugar cookies, assorted squares & brownies Coffee & tea service

Donut station Warm chocolate and plain donut holes

Dark chocolate, salted caramel, raspberry ‘jelly’ sauces Whipped cream, sprinkles and lavender honey


Ice cream sundae

Chocolate, vanilla and strawberry ice cream Hot fudge, caramel sauce, strawberries, pineapple, cherries, sprinkles, coconut flakes, chopped peanuts, whipped cream








Plated dinners

Appetizer course

Select one for a four course meal, $10 per person:

Dungeness crab cake, wilted slaw, citrus aioli Northwest wild mushroom soup served with puff pastry

Spiced squash ravioli, sage and brown butter Fennel apple bisque, Dungeness crab

Salads Select one salad course:

Roasted pear salad, Oregonzola, watercress, candied pecans, cider dressing Arugula & baby spinach salad, pine nuts, pancetta, currants, red pepper dressing

Farmers market greens, shaved fennel, teardrop tomatoes, garlic crostini, Dijon vinaigrette Endive salad, grapefruit, avocado, toasted almonds, honey-lime dressing

Winter greens salad, persimmons, maple walnuts, pomegranate vinaigrette Grilled asparagus salad, chopped egg, charred tomatoes, lemon parsley pesto

Roasted nectarine salad, Oregonzola, watercress, toasted hazelnuts, white balsamic

Dinner entrées

Field Poultry

Herbed crispy-skinned chicken, savory brioche bread pudding, roasted carrots, mushroom jus

Beef Oregon bleu roasted shallot-stuffed beef tenderloin, potato gratin, spinach

Grilled beef tenderloin, horseradish potatoes, ale-braised onions, roasted Brussels Braised short ribs, artisan grits, roasted carrots and parsnips, pickled cipollini

Grilled sirloin steak, cheddar mashers, red onion jam, lemon-shallot green beans Soy-glazed short ribs, spicy napa cabbage-shiitake salad, sesame rice

Pork

Pancetta-wrapped pork loin, mascarpone polenta, Tuscan kale, fig mostarda

Lamb Roasted lamb chops, Dauphine potatoes, mint pesto, honey-glazed carrots

Ocean

Sautéed black cod, caramelized fennel, lemon confit, cauliflower mashers, sautéed spinach Slow-roasted salmon, apple relish, cider reduction, toasted farro, grilled rapini

Grilled salmon, corona bean ragout, raisin-caper relish, harissa Pepper-seared sea scallops, ragout of marble potato and hedgehog mushrooms, brown butter sherry reduction

Herb-crusted halibut, red wine mushroom ragout, puréed and caramelized root vegetables, parsley oil

Garden Pumpkin-goat cheese tart, grilled radicchio, pepita-sage pesto

Roasted potato-vegetable tower, roasted tomato vinaigrette, portobello mushroom (V, GF)







Plated dinners (continued)

Dessert

Select one dessert course:

Lemon meringue tart Chocolate raspberry tower

Classic crème brûlée Seasonal roasted fruit, mascarpone, hazelnut shortbread

Summer berry shortcake

Coffee & hot tea service included with plated dinner

Regular and decaffeinated coffee, assorted hot tea Raw sugar selections, half & half

All plated dinners are served with choice of salad, rolls and butter, dessert selection, and coffee and hot tea service.

Choice of up to two entrée selections plus vegetarian available per event. Meal indication cards required. Additional entrées included upon chef approval and added charge.







Buffet dinner Minimum of 75 guests

Fall and winter buffet selections

Life on the Edge

Starters Watercress, roasted grapes, Manchego, hazelnuts

Quinoa and roasted winter vegetables

Entrée

Choice of two:

Roasted herb-rubbed pork loin, dried cherry and fennel stuffing

Pumpkin raviolis, sherry-brown butter

Spiced duck breast, fig chutney

Sliced beef sirloin, trumpet mushroom ragout

Seared sablefish, lemon confit and caramelized fennel

Accompaniments Roasted cauliflower, pine nuts and currants, creamy kale

Root vegetable gratin, Gruyére

Essential Baking rolls and breads with butter

Dessert

Apple-almond tart

Coconut cake

Coffee & tea station

Regular and decaffeinated coffee, hot tea Raw sugar selections, half & half

Rainy Nights Starters

Baby arugula, roasted beets, candied pecans, Trailhead butternut squash bisque, caramelized pears

Entrée

Choice of two:

Roasted chicken breast, cipollini onions, pancetta, mushrooms, red wine

Braised Anderson Ranch lamb osso buco,

Moroccan spices, apricots, almonds

Sliced beef tenderloin, smoked bleu cheese, cabernet demi

Roasted Alaskan filet of salmon, hard cider cream Wild mushroom cassoulet

Accompaniments Honey-roasted carrots and creamy Swiss chard

Rosemary-Parmesan mashed potatoes

Essential Baking rolls and breads with butter

Dessert

Lemon cloud tart

Chocolate-hazelnut tart

Coffee & tea station

Regular and decaffeinated coffee, hot tea Raw sugar selections, half & half







Themed buffet dinner Minimum of 75 guests

Flavors of India Starters

Cucumber-tomato salad, minted yogurt dressing Grilled peppers and onions

Entrée Lamb vindaloo Butter chicken

Chickpeas and potato

Accompaniments Steamed basmati rice Lentil dal, grilled naan

Tomato, cilantro and tamarind chutneys

Dessert Rosewater pudding with mango

Chai-scented chocolate bites

Coffee & tea station Regular and decaffeinated coffee, hot tea

Raw sugar selections, half & half

Italian Feast Starters

Arugula, spinach, pine nuts, creamy pepper dressing Fire-roasted peppers, mozzarella, marinated olives

Entrée Salmon saltimbocca, layered with prosciutto and sage

Penne in pink vodka sauce Rosemary roasted sirloin, chianti-mushroom ragout

Accompaniments Tuscan potatoes

Grilled fennel and asparagus Garlic bread sticks and focaccia

Dessert Individual servings of

tiramisu



Asian Table Starters

Asian slaw with sesame dressing Hot and sour soup

Entrée Miso-glazed salmon

Five-spice honey pork loin Spicy tofu rice noodles with peanuts

Accompaniments Steamed jasmine rice

Stir-fried eggplant, steamed bok choy, shiitake mushrooms

Dessert Almond cookies

Five-spice pot de crème









Bar presentation

HOSTED BAR PACKAGES Priced per person for standard event duration

FULL BAR

Fully stocked bar with a variety of liquor House wine, beer and soft drinks

$31 for standard event duration

$6 each additional hour

WINE AND BEER BAR House white and red wine, beer

and soft drinks

$18 for standard event duration $4 additional hour

CONSUMPTION BAR PRICING $250 set-up fee for each consumption bar

HOSTED BY CLIENT Beer $6 House wine $7 Mixed cocktails $8 Signature drink $9 Assorted soft drinks

$3

CASH PAID BY GUEST

Beer $7 House wine $8 Mixed cocktails $9 Signature drink $10 Assorted soft drinks $3

CASH BAR

$250 set-up charge for each cash bar $250 per bartender

We require one bartender for every 100 guests; bartenders available at $250 each. Tableside wine service not provided in bar packages. Ask sales manager for wine by-the-bottle pricing.

Alcohol service policy:

We consider it our responsibility to enforce the legal drinking age laws of the state of Washington and reserve the right to refuse service to anyone. Guests are not permitted to bring in any outside alcohol per Washington state law.







Bar presentation (continued)

WINE SELECTION

HOUSE

Sustain pinot gris Columbia Valley, WA Cannonball cabernet sauvignon Healdsburg, CA

SEASONAL Coral Wine Pink Coral rosé Columbia Valley

FULL WINE LIST

Red Basel Cellars merlot; Columbia Valley, WA $32/bottle The Jack cabernet sauvignon; Walla Walla Valley, WA $35/bottle Little Bear Creek red blend; Woodinville, WA $42/bottle Ardor Cellars syrah; Columbia Valley, WA $42/bottle White Waitsburg Cellars Three White; Columbia Valley $32/bottle The Jack chardonnay; Walla Walla Valley, WA $35/bottle Star Meadows sémillon sauvignon; Columbia Valley, WA $40/bottle Lamelson Tikka Run pinot gris; Willamette Valley, OR $42/bottle

ASSORTED BEER SELECTION Pike Place IPA, Deschutes River Ale, Elysian Men’s Room Red, Stella Artois and Bud Light Beer, wine and liquor selection can vary based on availability and seasons.

LIQUOR BRANDS Crater Lake vodka, Bacardi Silver, Captain Morgan rum, Cazadores tequila, Tanqueray, Dewar’s, Scotch, Bulleit bourbon, Crown Royal

SIGNATURE COCKTAILS SEA BREEZE Vodka, cranberry and grapefruit juice SEAL OF APPROVAL Vodka, PAMA liqueur, pineapple juice

OTTER POP Gin, lemon juice, Aperol, simple syrup, soda OCEAN-RITA Cazadores tequila, lime juice, splash of Grand Marnier

UNDERWATER MULE Bourbon whiskey, mint leaves, lime juice, ginger beer







Seattle Aquarium policies:

PRIVATE EVENT INSURANCE The City of Seattle requires every client to obtain private event insurance for their event listing the City of Seattle Risk Management Division as additional insured. FOOD & BEVERAGE MINIMUMS A minimum expenditure requirement in food and/or beverage is required; package pricing applies toward this minimum. If the minimum is not met, the difference will be charged to the client. Any deviations and/or reductions in program do not alter the client’s responsibility for full payment of this minimum. Facility fees do not apply toward the food and beverage minimum. GUARANTEE The client must notify the sales manager of the final guarantee no later than 10am (P.S.T.) seven business days prior to the event. This number shall constitute a guarantee and is not subject to reduction. If the final guarantee is not received within the seven-day specification, the estimated attendance at the time of contracting will be used as the final billable guarantee. The client will be invoiced for the final guaranteed attendance or the actual number of meals served, whichever is greater. DEPOSIT SCHEDULE A non-refundable deposit equaling the facility fee and a $2,500 deposit toward the projected catering bill is required at the time of booking. Fifty percent of the total projected bill is due 120 days prior to the event. Remaining balance due seven business days prior to the event. ENTRÉE SELECTION When requesting multiple entrées to be served at the same function, a guarantee for each menu selection is due no later than 10am (P.S.T.) seven business days prior to the event. No more than two entrées plus a vegetarian selection may be offered without approval by sales manager and executive chef. Additional fees will apply should approval be given. Menu indicators must be provided to identify your guests’ menu selections. When selecting a duo entrée, the same selection is required for all guests unless a vegetarian request is made. EVENT TIMING The Seattle Aquarium allots up to three hours for scheduled events starting as early as 6:30pm. Any event extending past this time frame is subject to approval and will incur an additional labor charge. Groups that are on the premises after 11pm will be charged a minimum late fee of $500. Access to contracted venue is one hour prior to the start of the event in that venue. Additional set-up time may require fees. TASTINGS Food tastings can be scheduled after the event is made definite. Seattle Aquarium requires that tastings must be conducted no sooner than 120 days and no later than 30 days prior to your event date with at least two weeks’ notice, unless otherwise arranged. Tastings can be scheduled on specific days and will adjust according to business levels. Tasting menus will consist of two salads and two entrées. Hors d’ oeuvres are not available for tasting in advance.







Seattle Aquarium policies: (continued) OUTSIDE VENDOR REQUIREMENTS Your vendors have access to your event location no earlier than one hour prior to the start of the function. Specific set-up times must be arranged with the sales manager in advance. Vendors must meet the Seattle Aquarium general insurance requirements. Consumption of alcoholic beverages by vendors on premises is not permitted. Vendor meals can be arranged for your convenience; please speak with your sales manager. A list of suggested vendors will be provided to you upon confirmation of your event with the Seattle Aquarium. RESTRICTED ITEMS For the safety of our guests and animal collection, items not allowed at the Seattle Aquarium include but are not limited to:

Dead sea-life to be used as décor. This includes sea shells, sand dollars, sea stars, live fish, etc.

Outside alcoholic beverages. Any animals other than service animals, including “release” doves or butterflies. Scattering of rice, artificial flower petals, or confetti of any kind. Bubbles, balloons, noisemakers, fireworks (including sparklers).

The Seattle Aquarium must approve all decorations, themes and entertainment at least thirty days prior to the event. The Seattle Aquarium reserves the right to refuse any decoration, themes or entertainment that may be considered a health or safety problem to the animal collection or cause damage to the property. ADMINISTRATIVE FEE & SALES TAX All food, beverages and rental items are subject to administrative fees and applicable sales tax. The Seattle Aquarium is a non-tipping facility. CONFIRMATION OF SPACE Event space may be confirmed on a definite basis as early as eighteen months in advance. All dates are subject to approval from our sales department and will become definite upon receipt of deposit and signed sales agreement. Speak with sales manager for applicable pricing with advance bookings. PARKING Hosted parking is available at the Republic Parking Garage located directly across the street from the Seattle Aquarium. Fees start at $400. See sales manager for more details.



A u d i o / V i s u a l P r i c i n g S h e e t

Basic AV package (included with room)

Eiki projector with 16'x 14' screen Windows 7 PC with O�ceWooden oak lecternSony DVD player Sennheiser Ew300 G3 microphone

Uplighting option 1 . . . . . $1,500.00

Puget Sound HallLED �oodlights overhead illuminate the entire room in your desired color

Wave WallRGB LED bars uplighting wave wall

Window on Washington WatersRGB LED bars uplighting exhibit

Underwater DomeMotion LED water e�ect lights

Additional lights throughout facilityLED pars and pin spots at your desired locations

Lighting control system: DMX Wi Fi

Uplighting option 1 . . . . . $1,500.00

Puget Sound HallLED �oodlights overhead illuminate the entire room in your desired color



Underwater DomeMotion LED water e�ect lights

Additional lights throughout facilityLED pars and pin spots at your desired locations

Lighting control system: DMX Wi Fi

Uplighting option 2 . . . . . . . $750.00



Outdoor sound systemwith microphone . . . . . . . . . . . . . . . $350.00Two Mackie speakers, mixing board and microphone

Stationary spotlight and stand . . $180.00

Gobo projected LED light . . . . . . . $180.00

Additional Mackie speakers with stands . . . . . . . . . . . . . . . . . . . . $120.00

Additional wireless microphones . . . . . . . . . . . . . . . . . . . $100.00

Hand-held, lapel or earpiece available. Choose from Sennheiser EW300 G3 or Countryman microphones.

Additional AV equipment

planning an event? - seattle aquarium · jamaican jerk-spiced ribs, sweet potato frites sugarcane...

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