Seasonal Spring Menu
Available until Friday June 20th
***Minimum – 10pp -***
Most Meals can be individually Packaged with a 48hr notice
(15% individual packaging fee will apply)
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10% fee will be added to all disposable set up orders, this includes compostable plates, napkins, catering creates, disposable trays, service ware, and cutlery as needed.
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Durable set-up incur's 20% fee, this includes disposable plates, napkins, cutlery, chafing dishes, buffet tables & linens if needed, service ware as needed & return clean up.
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Breakfast
Cinnamon French Toast - $22
Cinnamon swirl brioche, real maple syrup, vanilla cream, Washington peach compote
Maple-Pecan Crusted Bacon
Hempler’s pepper bacon
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Scrambled Eggs
Local fresh
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Fresh Cut Spring Fruit Salad
Lunch
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The Hawaiian Lunch Plate - $24
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Kalua Pork
Slow smoked in banana leaf’s, sea salt and cabbage
Hawaiian Grilled Teriyaki Chicken
Pineapple, ginger, tamari soy sauce, garlic
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Steamed White Rice
Macaroni Salad
Carrot, sweet onion, creamy apple cider dressing
Assorted Coconut Desserts - $5pp
Pineapple coconut bar, coconut macaroons, coconut cream bar, and coconut-banana cookie
Boxed Lunch
Choose a Sandwich -- includes fresh baked cookie, chips, pickle, choice of side salad & choice of beverage
Choose a Salad -- includes fresh baked cookie, roll & butter, and choice of beverage.
Balsamic Glazed Flank SteaK Sandwich - $22
Washington peach compote, arugula, rouge creamery smoky blu cheese
and onion jam, rustic sour white roll
Char Siu Chicken Sandwich - $22
Crispy Braised pork belly, sweet garlic aioli, pickled carrots and daikon radish, fresh cucumber, jalapeño, and cilantro, on crunchy baguette
Minted-honey Strawberry and Goat Cheese Sandwich (Vegetarian) - $20
House-made herbed goat cheese spread, basil, arugula, cracked pepper, and balsamic glaze
Lemon-Mint Glazed Northwest Salmon - $22
orzo, asparagus, snap peas, fresh herbs, feta cheese, preserved lemon-dill vinaigrette
TBTC Vegetarian Spring Salad - $20
Local sourced romaine, asparagus, spring peas, radish, avocado, curry roasted chickpeas, toasted pistachios, fresh picked mint and basil, and feta cheese with a lemon-herb vinaigrette