banquet menu planning guide · 2019-06-07 · • banquet bar – host or no host it is important...

B A N Q U E T M E N U

P L A N N I N G G U I D E

How to Use the Menu Guide

We have created this menu guide to help you review banquet meal and dining options surrounding your event here

at The Davenport Grand Hotel. We have included menu items, cost per person and/or cost per piece, minimum guest

requirements and service style– self serve buffet or plated service.

The menu item headings listed in the following pages are as follows:

• Breakfast / Brunch – Buffet

• Chef Side Stations

• Breakfast Single Course – Plated

• Lunch – Buffet

• Lunch 3-Course – Plated

• Lunch Salad – Single Course Plated

• Lunch Sandwich – Single Course Plated

• Lunch Sandwich – Boxed

• Afternoon Break – Buffet

• All Day à la Carte – Buffet

• All Day – Cold Hors d’oeuvres / Appetizers

• All Day – Warm Hors d’oeuvres / Appetizers

• Dinner – Buffet

• Dinner – Buffet Enhancements

• Dinner 3-Course – Plated

• Wine List – Tray Passed or Table Pour

• Banquet Bar – Host or No Host

It is important to read the Catering Guidelines listed on pages 4 and 5 for specific event and dining requirements before

selecting your menu items.

You can create a custom menu of your choice by selecting any items from the menu selections listed under each

heading.

To speak with a sales associate about your upcoming event, please call: 800.899.1482

Contents

4 Catering Guidelines (Very important. Please read first) 6 Breakfast / Brunch – Buffet Chef Side Action Stations

7 Breakfast Single Course – Plated

8 Lunch – Buffet

9 Lunch 3-Course – Plated

10 Lunch Salad – Single Course Plated

11 Lunch Sandwich – Single Course Plated Lunch Sandwich – Boxed

12 Themed Breaks – Buffet

13 All Day à la Carte – Buffet

14 Cold Hors d’oeuvres / Appetizers

15 Hot Hors d’oeuvres / Appetizers

16 Dinner – Buffet

17 Dinner – Buffet Enhancements

18 Dinner 3-Course – Plated

20 Wine List – Tray Passed or Table Pour

21 Banquet Bar – Host or No Host

22 Capacity Chart

23 Floor Plan

24 Audio Visual Collection and Pricing

25 Additional Catering Services

4 The Davenport Grand The Davenport Grand 5

Catering Guidelines - Policies and Services

Menu PlanningOur chefs have prepared these menus to appeal to a wide variety of tastes, but we welcome the opportunity to work with

you to design a customized menu that is unique to your event. We are also pleased to provide alternatives for any guest with

special dietary needs (vegetarian, allergic, diabetic, etc.).

Event PlanningYour Catering Sales Manager is available to assist you with all aspects of your event. We pride ourselves in having the

expertise to guide you in creating an event that is both unique and memorable.

Service Charge A service charge of 20% will be added to all food, beverage, set-up fees, corkage and audio-visual charges and are subject to

Washington state sales tax. Service charges and taxes are subject to change.

Food GuidelinesAll food buffets and carving stations are displayed for a maximum of 1-1/2 hours. The hotel does not permit food and

beverage to be brought in or catered to the meeting rooms.

Our standard set-up for buffets is one buffet for up to 150 guests. Two buffets are standard for 150 guests or more. When two

buffets are requested for fewer than 150 guests, a fee of $250 will be assessed.

Washington state law requires that we inform you that consuming raw or under cooked meats, poultry, seafood, shellfish, or

eggs may increase your risk of contracting food-borne illness.

Beverage GuidelinesBar service is available for a maximum of 5 hours. Our standard for staffing is one bartender for each 100 guests. Additional

bars and bartenders may be arranged. A bartender fee of $75 per bar will apply. This fee of $75 will be waived with a revenue

minimum of $200 per bar.

Corkage FeeThe hotel will allow donated wine to be brought into the hotel. Our corkage fee is $15 per 750 mL (standard bottle size). This

fee is subject to service charge and tax.

GuaranteesFinal attendance must be confirmed three business days prior to your event. This number is considered a guarantee and is

not subject to reduction after this time. Final charges are based on actual attendance, or the guaranteed number, whichever

is greater.

When more than one entrée has been selected for a plated meal, the higher of the entrée prices will be charged for each

selection. The specific number of each entrée is required at the time of guarantee. You will need to provide a ticket, sticker,

name, or tent card for your guests, identifying their meal selections to the server.

Catering Guidelines - Policies and Services

ParkingThe Davenport Grand self-park garage is located on the corner of Washington Street, and valet parking is located off Spokane

Falls Blvd. at the main entrance. The following prices are subject to change:

Self-Parking:

$5 for hours 1-4 / $1 each additional hour

$17 maximum per day

Valet Parking:

$17 event valet, $22 overnight valet

Floral Arrangements and CenterpiecesDavenport Flowers located in The Historic Davenport Hotel on the lobby level, can fulfill all your flower and centerpiece

needs. There is no delivery fee for in-house deliveries and all purchases through the hotel florist are applied, along with food

and beverage, to reaching the event minimums. Orders are subject to 8.7% sales tax.

Floral Designer Contact: 509 789 7200 (phone) 509 789 7201 (fax)

Shipping, Delivery, and Pick-UpWe offer full service shipping and receiving services,

Monday-Friday, 8 am – 5 pm. Charges for deliveries are $5 per box, $250 per crate or pallet.

Additional packing fees may apply, depending upon what supplies are needed (tape, new boxes, envelopes, packing

materials, etc). Packages for functions may be delivered to the hotel up to one week prior to the conference/event and must

be shipped out within five days following the event. Storage fees may apply beyond these dates. Please do not ship valuables;

the hotel is not responsible for contents. No COD packages will be accepted.

Shipping to HotelWhen shipping materials to the hotel, please include the following information on all packages:

• Name of Conference/Event

• Name of Contact/Guest

• Event Dates

• Arrival Date

• Attention: Name of your Catering Manager or hotel contact

• Total Number of packages: (i.e., 1 of 4)

Shipping from Hotel When shipping materials from the hotel, shipping labels should be marked as follows:

The Davenport Grand

333 West Spokane Falls Blvd.

Spokane, WA 99201

Telephone: 509 789 6805

Total Number of packages: (i.e., 1 of 4)

The Davenport Grand uses Federal Express and United Postal Service for our regular shipping needs. When using the U.S.

Postal Service, all postage must be pre-paid. UPS and FedEx deliver to the hotel at around 9 am, Monday-Friday, and pick up

outgoing mail and packages every afternoon around 3 pm. Times are subject to change.

The hotel is not responsible for items left behind. All arrangements for shipping and receiving need to be arranged through

your Catering Manager or Management contact.


GF This item is prepared gluten free. Please inform your server if a person in your party has a food allergy or special dietary need (e.g., gluten intolerance).

* This item may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.

** This item contains nuts or nut products.




Included in each buffet below (unless noted):

Freshly brewed Starbucks regular and decaffeinated coffee

Hot teas

Chilled juices

Sliced breakfast breads*

Housemade pastries

GRAND coffee cake*

Sliced seasonal fruit (NOTE: not available with the Classic Continental Breakfast)

CL A SSIC CONTINENTAL BRE AKFA S T

$11 pp (minimum of 10 guests)

THE GR AND CONTINENTAL BRE AKFA S T

Assorted yogurt

Hard-boiled eggs $16 pp (minimum of 10 guests)

CL A SSIC BRE AKFA S T BUFFE T

Scrambled eggs

Country-style Yukon Gold breakfast potatoes

Breakfast sausage

Hardwood-smoked honey-cured bacon $20 pp

THE GR AND BRE AKFA S T

Assorted yogurt

Miniature bagels with sun-dried tomato cream cheese

Lox** with traditional condiments

Scrambled eggs with green onions and cheddar cheese


Breakfast sausage


THE GR AND BRUNCH BUFFE T

Scrambled eggs with green onions and cheddar cheese

Poached salmon on a bed of baby spinach

topped with hollandaise sauce

Housemade sourdough French toast with

apple compote and warm maple syrup

Northwest whole-grain oatmeal with condiments


Breakfast sausage


CHEF’S OMELE T S TATION

Cooked to order with the following:

Diced tomatoes

Wild mushrooms

Sweet onions

Bell peppers

Honey-cured ham

Hardwood-smoked honey-cured bacon

Fresh salsa and sour cream

Shredded cheddar cheese $8 pp

CHEF’S WAFFLE S TATION

Cooked to order with the following toppings:

Butter

Strawberry compote

Whipped cream

Warm maple syrup $5 pp

Chef-side action stations

Add-on the following chef-side

action stations to your breakfast/

brunch buffets.

Guest minimum: 25

Breakfast / Brunch – Buffet

Style: Self serve buffet

Guest Minimum: 10 for the Classic & Grand Continental breakfasts

25 for all others

Price Range: $11 - $30 per person (pp)

Included in each selection below:


Hot teas

Chilled orange juice

Housemade pastries

GR AND SCR AMBLED EGGS Scrambled eggs with green onions and Tillamook sharp cheddar cheese


Choice of ham, bacon, or sausage $16 pp

DENVER OMELE T

Three-egg omelet with honey-cured ham, bell peppers, sweet onions and Tillamook sharp cheddar cheese

Country-style Yukon Gold breakfast potatoes $16 pp

HOUSEMADE SOURDOUGH FRENCH TOA S T

Dipped in cinnamon batter and grilled

Warm apple compote

Applewood-smoked honey-cured bacon on the side $16 pp

BACON AND SWISS QUICHE

Applewood smoked bacon, sweet onions, and Swiss cheese


SPINACH AND CHEDDAR QUICHE

Spinach, Tillamook sharp cheddar cheese, sweet onions and bell pepper


Breakfast – Single Course Plated

Style: Table side service

Guest Minimum: 10

Price Range: $16 per person (pp)








Included in each buffet below:


Hot teas

Iced tea

GR AND DELI BUFFE T

Baby spring mix salad

Housemade dressings

Pasta salad

Fresh fruit platter

Ham, turkey, roast beef deli platter

Tillamook cheddar, Swiss, provolone, pepper Jack cheese platter

Sandwich breads

Tomatoes, sweet onions, green leaf lettuce relish tray

Tim’s Cascade potato chips (individual bags)

Freshly baked cookies, brownies*, lemon bars $25 pp

ITALIAN BUFFE T


Italian, balsamic, ranch dressings

Caprese salad

Antipasto salad

Grilled vegetable lasagna layered with ricotta and mozzarella

Grilled rosemary chicken Pomodoro with pasta-rice pilaf

House-baked garlic bread sticks

Amaretto sugar cookies

Chocolate-dipped biscotti* $30 pp

Lunch – Buffet

Style: Self serve buffet

Guest Minimum: 25


Select the following from below

One salad selection

Up to two entrée selections

One dessert selection

QUINCE SAL AD

Organic arugula, pomegranate, Point Reyes blue cheese, blackberry yogurt vinaigrette GF

C AE SAR SAL AD

Fresh hearts of romaine, shaved Parmigiano Reggiano, garlic croutons, fresh lemon, housemade Caesar dressing

BARTLE T T PE AR SAL AD

Mesclun greens, caramelized walnuts, Point Reyes blue cheese Walnut-apple vinaigrette GF

BR AISED BONELE SS BEEF SHORT RIBS

Slow braised boneless beef short ribs

Roasted garlic Yukon Gold mashed potatoes, red wine sauce

Fresh seasonal vegetables $25 pp

GNOCCHI WITH ROA S TED BUT TERNUT SQUA SH

Roasted forest mushrooms, pearl onions, tomatoes, asparagus, Pomodoro sauce $25 pp (vegetarian/vegan)

with grilled rosemary chicken $28 pp with garlic prawns $30 pp

CHAR BROILED WAGYU CHIPOTLE GL A ZED ME ATLOAF

Roasted garlic Yukon Gold mashed potatoes


OVEN-ROA S TED CHICKEN BRE A S T

Wrapped in Parma ham, stuffed with wild mushrooms, thyme and Brie, Meyer lemon-fresh thyme butter sauce



GRILLED NORTHWE S T WILD SALMON

Roasted organic beets and fingerling potatoes, cream sherry wild mushroom sauce

Fresh seasonal vegetables GF $30 pp

OPEN-FACE PORTOBELLO AND SWEE T POTATO VEGGIE BURGER (vegetarian/vegan/gluten free)

Kalamata-caramelized onion Pomodoro sauce, grape tomato and caper relish

Basil emulsion GF $25 pp

WA SHINGTON APPLE CRISP

Fresh Washington Gala apples baked and topped with crispy cinnamon streusel

SIGNATURE GR AND CHEE SEC AKE

Whipped cream, chocolate-dipped shortbread, strawberry sauce

CRÈME Brûlée

Rich egg custard topped with caramelized sugar

CHOCOL ATE f lour less cake

Rich chocolate cake, crème anglaise, fresh raspberries

Lunch – 3-Course Plated


Guest Minimum: 10

Price Range: $25-30 per person (pp)

Select one saladSelect up to tw

o entréesSelect one dessert

SOUTHWE S TERN BUFFE T

Tortilla soup

Tortilla strips

Sour cream

Cilantro

Fresh limes


Jalapeño ranch dressing

Lime cilantro vinaigrette

Carne asada skirt steak and chicken machaca Fajita bar

Pinto and black refried beans

Spanish rice

Fresh salsa

Guacamole

Tillamook sharp cheddar cheese

Rice pudding

Caramel flan $30 pp

THE GR AND BUFFE T

Tomato basil bisque


Italian, balsamic, and ranch dressings

Pasta salad

Fresh fruit platter

Grilled rosemary chicken Pomodoro

with pasta-rice pilaf

Braised boneless beef short ribs

Fresh seasonal vegetables

Freshly baked rolls and butter

Cheesecake with huckleberry compote

Chocolate flourless cake $35 pp

Included with each plated meal

Baked Rolls


Hot teas

Iced tea








Included with each selection below:


Hot teas

Iced tea

Baked housemade bread sticks

Butter

CR AB LOUIS SAL AD Originally created and named after Louis Davenport

Crisp butter lettuce

Dungeness crab meat

Hard-boiled eggs

Diced tomatoes

Housemade Louis dressing $32 pp

A SIAN S T YLE CHICKEN SAL AD*

Grilled marinated chicken breast

Napa cabbage

Udon noodles

Cashews

Red cabbage

Enoki mushrooms

Mandarin oranges

Carrots

Fried wontons

Asian-sesame dressing $22 pp

CHICKEN C AE SAR SAL AD

Fresh hearts of romaine lettuce

Shaved Parmigiano Reggiano

Grilled herb chicken breast

Garlic croutons

Fresh lemon

Housemade Caesar dressing $22 pp

Lunch Salad – Single Course Plated


Guest Minimum: 10




Hot teas

Iced tea

Individual bag of Tim’s Cascade potato chips

Grand chocolate brownie*

DELI TURKE Y SANDWICH

Sliced smoked turkey breast

Swiss cheese

Lettuce

Mayonnaise

Cranberries

On sliced French bread $19 pp

BL ACK FORE S T HAM AND CHEE SE

Black Forest ham

Swiss cheese

Lettuce

Tomato

Red onion

Ale House sauce

On sliced rye bread $19 pp

Lunch Sandwich – Single Course Plated


Guest Minimum: 10



Individual bag of Tim’s Cascade potato chips

Grand Chocolate Brownie*

Whole Washington Apple

Lunch Sandwich – Boxed

Style: Pre-made and boxed. Self pick up at buffet table

Guest Minimum: 10


DELI TURKE Y SANDWICH

All ingredients same as plated sandwich above $16 pp

BL ACK FORE S T HAM AND CHEE SE


CHICKEN SAL AD ON A CROISSANT

Traditional chicken salad on a croissant $19 pp

GRILLED CHICKEN C AE SAR WR AP

Grilled chicken

Hearts of romaine

Shaved Parmigiano Reggiano

Housemade Caesar dressing

Wrapped in sun-dried tomato-basil flour tortilla $19

pp

Se

lec

t up

to tw

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ntré

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Select up to two entrées

CHICKEN SAL AD ON A CROISSANT


GRILLED CHICKEN C AE SAR WR AP











Hot teas

WA SHINGTON APPLE S AND CHEE SE DISPL AY

Freshly sliced Gala apples

Tillamook cheddar

Pepper jack

Swiss cheese

Grapes

Crackers

Assorted mineral and sparkling waters $10 pp

THE GR AND CHOCOHOLIC DISPL AY*

Freshly baked cookies

Chocolate brownies

Walnut blondies

Grand soft peanut brittle smothered in chocolate

Grand chocolate truffles

Starbucks Frappuccino

Assorted soft drinks and sparkling waters $15 pp

HE ALTHY BRE AK DISPL AY*

Assorted nutrition bars, energy bars, harvest bars

Sliced fruit and seasonal berries with vanilla yogurt dip

Assorted smoothie drinks

Assorted mineral and sparkling waters $15 pp

BALL PARK DISPL AY*

Red Vines

Peanuts

Popcorn

Cracker Jacks

Ice cream bars

Assorted soft drinks and bottled water $10 pp

Themed Breaks – Buffet

Style: Self service

Guest Minimum: 10


BOT TLED WATER $3 each

BOT TLED FRUIT JUICE (assorted flavors) $3.5 each

MINER AL AND SPARKLING WATER $3.5 each

S TARBUCK S FR APPUCCINO BE VER AGE (assorted flavors) $3.5 each

PEPSI PRODUC T SOF T DRINK S (assorted flavors) $3 each

FRE SHLY BAKED GR AND COOKIE S* (assorted) $3 per cookie

FRE SHLY BAKED Grand CHOCOL ATE BROWNIE S $3 per brownie

GR AND HOUSEMADE COFFEE C AKE* (12 slices) $20 per cake

YOGURT (assorted flavors, individual container) $3 each

TIM’S C A SC ADE POTATO CHIPS (individual bags) $2 per bag

ICE CRE AM BARS (displayed in an ice cream freezer) $4 per bar

MIXED COCK TAIL NUTS* (serves 10) $24 per pound

TR AIL MIX* (serves 10) $24 per pound

A SSORTED C ANDY BARS, GR ANOL A BARS, AND HARVE S T BARS* $3 each

A SSORTED LOW C ARB AND NUTRITION BARS* $3.5 each

GR AND CHOCOL ATE DIPPED S TR AWBERRIE S $3 each

GR AND CHOCOL ATE TRUFFLE S* $3 each

FRE SHLY BREWED S TARBUCK S REGUL AR AND DEC AFFEINATED COFFEE

HOT TE A S

Up to two-hour service $3.5 pp

Up to eight-hour service $7 pp

Unlimited time $35 per gallon (25 cups) each

FRE SHLY BAKED DANISH, PA S TRIE S , MUFFINS, BRE AKFA S T BRE ADS* (assorted) $4 pp

TORTILL A CHIPS , housemade salsa, guacamole, sour cream $4 pp

SLICED FRE SH FRUIT AND SE A SONAL BERRIE S with vanilla yogurt dip $4 pp

FRE SHLY POPPED POPCORN served from an old-fashioned popping cart $3 pp

FRE SH VEGE TABLE DISPL AY with Point Reyes cheese dip and ranch dip $4 pp

IMPORTED AND DOME S TIC CHEE SE PL AT TER with gourmet crackers $5 pp

GR AND CONFEC TIONS HOUSEMADE SOF T PE ANUT BRIT TLE* $4 pp

A SSORTED MINIATURE DE SSERTS* $4 pp

All Day – à la Carte Buffet

Style: Self service

Guest Minimum: 10

Price Range: $2 - $4 per item and/or $3 - $7 per

person

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SPARKLING CR ANBERRY BITE S

Crisp crackerBrie cheeseSugar crusted cranberries $1 per piece

WATERMELON AND GOAT CHEE SE BITE S

Fresh watermelon topped with goat cheeseBalsamic syrup, mint GF $1 per piece

MINI BRUSCHE T TA

Chicken curry with red onions and apricots $1 per piece

MINI BRUSCHE T TA Roasted apple and brie $1 per piece

MINI BRUSCHE T TA Tomato basil with mozzarella and balsamic reduction $1 per piece

SMOKED SALMON TARTARE**

Lox-style salmonLemon cream cheese Red onionCaper with tobiko Crisp crostini $2 per piece

AHI TUNA POKE ON A CRISP CUCUMBER DISC*

Sashimi grade Ahi tuna**Marinated in soy-lime chili sauce, Macadamia nutsSweet onion, Wasabi mousse $2 per piece

GRILLED SHRIMP BLT

Crisp wonton cup with aioli $2 per piece

FRE SH C ARDAMOM AHI TUNA**

AND WATERMELON*

Cardamom seared rare Ahi tuna sliced thinlyPlaced on fresh watermelon Basil pestoFresh blueberry $2 per piece

JUMBO WILD GULF PR AWNS

On ice served with tangy cocktail sauce GF $2 per piece

Cold Hors d’oeuvres / Appetizers

Style: Tray passed or Buffet self serve

Item Minimum : 24 per item unless noted below

Price Range: $1 - $2 per piece

Style: Buffet self serve


Price Range: $3 - $5 per person

OVEN ROA S TED MUSHROOM C APS

Stuffed with boursin cheese and Mushroom duxelles GF $2.5 per piece

CHICKEN SATAY

Pineapple cilantro-sweet chili salsa $2.5 per piece

POT S TICKERS

Pork-filled pot stickers Soy-lime dipping sauce $2.5 per piece

VEGE TABLE SPRING ROLL S

Sweet-and-sour dipping sauce $2.5 per piece

MINIATURE SIRLOIN BURGERS

Silver dollar rollsRoasted onion mayonnaise LettuceTomato Onion $2.5 per piece

JUMBO PR AWN SATAY

Grilled prawnsThai coconut dipping sauce $2.5 per piece

MINIATURE DUNGENE SS CR AB C AKE

Mango aioli Ale House Sauce $2.5 per piece

BRIE CHEE SE WHEEL

Stuffed with apples and cranberriesBaked in puff pastry Sliced French bread (minimum of 30 guests) $3.5 per person

Hot Hors d’oeuvres / Appetizers

Style: Buffet self serve


Price Range: $2.5 per piece; $3.5 per person

Price per piece

Price per piecePrice per person

A SIAN PORK PL AT TER

Asian pork and sliced pineapple Hot mustardChili sauce, sesame seeds $3 per person (minimum of 25 guests)

FRE SH FRUIT DISPL AY

Seasonal fresh sliced fruit Melons, berries $3 per person

FRE SH VEGE TABLE DISPL AY

Seasonal fresh vegetables Point Reyes blue cheese Traditional ranch dip $4 per person

IMPORTED AND DOME S TIC

CHEE SE PL AT TER

Gourmet crackers $5 per person

ANTIPA S TO DISPL AY

Assortment of marinated olives Italian sweet peppersPepperonciniCured meats

Price per person








Included in each buffet below:

Grilled rosemary chicken breast with pasta-rice pilaf


Selection of housemade dressings

Domestic and imported cheese display

Fresh fruit platter

Fresh seasonal vegetables with herb butter

Freshly baked rolls

Butter

Assorted petite desserts*


Hot teas

THE TR ADITIONAL BUFFE T


Herb roasted fingerling potatoes $40 per person

THE GR AND BUFFE T


Grilled Northwest wild salmon, roasted organic beets and fingerling potatoes

Cream sherry wild mushroom sauce, fresh seasonal vegetables

Herb roasted fingerling potatoes $50 per person

THE GR AND C ARVER BUFFE T with "Chef-Side" Car ving Stat ion

Fresh hearts of romaine, shaved Parmigiano Reggiano

Garlic crouton, fresh lemon, housemade Caesar dressing

Grilled Northwest wild salmon, roasted organic beets and fingerling potatoes

Cream sherry wild mushroom sauce, fresh seasonal vegetables


Salt-and-herb crusted “Prime Grade” prime rib roast** carved to order

Creamy horseradish and roasted shallot au jus $62 per person (minimum of 50 guests)

Dinner – Buffet

Style: Self service

Guest Minimum: 25


Dinner – Buffet Enhancements

JUMBO WILD GULF PR AWNS

On ice with tangy cocktail sauce $24 per dozen

OVEN-ROA S TED BRE A S T OF TURKE Y "Chef-Side" Car ving Stat ion

Ginger-orange braised fresh cranberries, pan gravy $200 (serves 25 guests)

BONE-IN MAPLE- GL A ZED BARON OF HAM "Chef-Side" Car ving Stat ion

Honey-Dijon and stone-ground mustard sauce $240 (serves 30 guests)

SALT-AND -HERB CRUS TED PRIME GR ADE PRIME RIB ROA S T** "Chef-Side" Car ving Stat ion

Dollar rolls, creamy horseradish, roasted shallot au jus $650 (serves 50 guests)

CHOCOL ATE FOUNTAIN

Fresh strawberry, pineapple, and marshmallow tower, shortbread cookies, miniature biscotti*

Madeleines $12 per person (minimum of 30 guests)

GR AND CHOCOL ATE-DIPPED S TR AWBERRIE S

Milk and white chocolate $3 each

GR AND CHOCOL ATE TRUFFLE S*

Assortment of flavors $3 each

Add-on the following as an hors d’oeuvre or dessert station or in addition to your dinner buffet.

Guest minimum: 25 - 50 guests








Select from the following

Up to two entrée selections

One salad selection

One dessert selection

Included with each plated meal

Freshly baked rolls

Butter


Hot teas

Dinner – 3-Course Plated


Guest Minimum: 10, unless noted

Price Range: $25-53 per person (pp)

CHOCOL ATE FLOURLE SS C AKE

Rich chocolate cake

Crème anglaise

Fresh raspberries

CRÈME BRÛLÉE

Rich egg custard

Topped with caramelized sugar

MARTINI PYR AMID

Mini chocolate flourless cake

Crème anglaise

Fresh raspberries

Served in martini glass


Whipped cream

Chocolate-dipped shortbread

Strawberry sauce

WA SHINGTON APPLE CRISP

Fresh Washington Gala apples

Baked and topped with a crispy cinnamon streusel

DUO OF DE SSERTS


Whipped cream, chocolate-dipped strawberry, strawberry sauce

- and -

CHOCOL ATE G ANACHE COVERED FLOURLE SS C AKE

Chocolate-dipped shortbread, crème anglaise sauce

(This dessert option comes with our two house specialty desserts, presented together.

An additional $3 pp will be added if chosen as the dessert selection.)

Select one dessert

QUINCE SAL AD

Organic arugula, pomegranate, Point Reyes blue cheese, black berry yogurt

vinaigrette

C AE SAR SAL AD

Fresh hearts of romaine, shaved Parmigiano Reggiano

Garlic croutons, fresh lemon, housemade Caesar dressing

BARTLE T T PE AR SAL AD

Mesclun greens, caramelized walnuts, Point Reyes blue cheese Walnut-apple

vinaigrette

Select one salad

Dinner – 3-Course Plated (salads, desserts continued)

OPEN-FACE PORTOBELLO AND SWEE T POTATO VEGGIE BURGER

Kalamata-caramelized onion Pomodoro sauce, grape tomato and caper relish, basil emulsion $30 pp (vegetarian/vegan/gluten free)

GNOCCHI WITH ROA S TED BUT TERNUT SQUA SH

Roasted forest mushrooms, pearl onions, tomatoes, asparagus, Pomodoro sauce $30 pp (vegetarian/vegan)

with grilled rosemary chicken $35 pp | with garlic prawns $37 pp

BR AISED BONELE SS BEEF SHORT RIBS

Slow braised boneless beef short ribs, roasted garlic Yukon Gold mashed potatoes, red wine sauce


GRILLED ROSEMARY CHICKEN BRE A S T

Herb roasted fingerling potatoes, organic beets, fennel, wild mushrooms, Meyer lemon-fresh thyme butter sauce


OVEN ROA S TED CHICKEN BRE A S T

Wrapped in Parma ham, stuffed with wild mushroom, thyme and brie, Meyer lemon-fresh thyme butter sauce

Roasted garlic Yukon Gold mashed potatoes, fresh seasonal vegetables $37 pp

GRILLED NORTHWE S T WILD SALMON

Roasted organic beets and fingerling potatoes, cream sherry wild mushroom sauce, fresh seasonal vegetables $42 pp

SE ARED MISO SE A BA SS

Creamy risotto, Meyer lemon-thyme butter sauce, roasted butternut squash, fresh seasonal vegetables $45

SALT-AND -HERB CRUS TED PRIME GR ADE PRIME RIB ROA S T**

Slow roasted USDA ”Prime Grade” prime rib, three peppercorn-wild mushroom demi-glace

Roasted rosemary fingerling potatoes, creamy horseradish sauce, fresh seasonal vegetables $48 (guest minimum: 15)

PRIME GR ADE PE TITE FILE T MIGNON** AND PR AWNS

Grilled USDA “Prime Grade” 6 oz filet mignon, leek gratin, Port wine demi-glacé, garlic herb jumbo white gulf prawns

Roasted garlic Yukon Gold mashed potatoes, fresh seasonal vegetables $53

PRIME GR ADE BEEF FILE T OF TENDERLOIN**

Grilled USDA “Prime Grade” filet, Port wine demi-glacé, Boursin mashed potatoes

Fresh seasonal vegetables 6 oz. $47 pp 8 oz. $53 pp

Select up to two entrées


CHAMPAGNE

Dom Perignon Epernay, France $175

SPARKLING WINE S

JP chenet Blanc de Blanc Brut $30

Veuve Clicquot Yellow Label $80

Mountain Dome Brut NV Columbia Valley, WA $30

Korbel, “California Champagne” Brut Sonoma County, CA $37

Martinellis Sparkling Cider $15

WHITE WINE S

Arbor Crest Riesling Columbia Valley, WA $27

Arbor Crest “Connor Lee” Chardonnay Columbia Valley, WA $27

Château St. Jean Chardonnay Sonoma County, CA $35

Waterbrook “Reserve” Chardonnay Columbia Valley, WA $31

Rombauer Vineyards Chardonnay Carneros, CA $72

Bottega Vinaia Estate Pinot Grigio Trentino, Italy $35

Adelsheim Vineyard Pinot Gris Willamette Valley, OR $39

Decoy by Duckhorn Vineyards Sauvignon Blanc Napa Valley, CA $43

Kim Crawford Sauvignon Blanc New Zealand $39

RED WINE S

Arbor Crest “Four Vineyard” Merlot Columbia Valley, WA $27

Arbor Crest “Five Vineyard” Cabernet Sauvignon $27

Barrister Winery Cabernet Franc Columbia Valley, WA $59

Robert Karl Cabernet Sauvignon Columbia Valley, WA $51

L’Ecole No. 41 Winery Cabernet Sauvignon Columbia Valley, WA $55

Stags Leap Winery Merlot Napa Valley, CA $60

Meiomi by Caymus Cellars Pinot Noir Sonoma County, CA $51

Rombauer Vineyards Zinfandel St Helena, CA $62

Wine List

Style: Tray passed or walk-up bar

Price Range: $27 - $175 per bottle

Our comprehensive wine list is available at your request. Wines listed are subject to change.

Banquet Bar Host No Host Custom

Style: Walk-up bar with hotel staff bartender

Price Range: $3.5 - $8 per glass

CORDIAL S $8.75 each

Frangelico

Grand Marnier

Courvoisier VS

Amaretto DiSaronno

Drambuie

A SSORTED PEPSI BR AND SOF T DRINK S $3 each

MINER AL AND SPARKLING WATER $3.5 each

MIXED DRINK BR ANDS $6.75 each

Stoli vodka

Jack Daniels whiskey

Jim Beam bourbon

Tanqueray gin

Crown Royal whiskey

Johnnie Walker Red Label scotch

Bacardi rum

Jose Cuervo Especial tequila

Captain Morgan rum

Malibu rum

Bailey’s Irish Crème

Kahlua

Triple Sec

Sweet vermouth

Dry vermouth

DOMESTIC BEER $4.5 each

Bud Light

O’Douls

MICROBREWS/IMPORTS $5.5 each

Alaskan Amber

Blue Moon

Kokanee

Heineken

MARTINIS $8.75 each

PREMIUM HOUSE WINE S BY THE GL A SS $6.75 each OR BY THE BOT TLE $27 each (unless noted below)

Arbor Crest Riesling

Arbor Crest “Connor Lee” Chardonnay

Arbor Crest “Four Vineyard” Merlot

Arbor Crest “Five Vineyard” Cabernet Sauvignon


Our comprehensive wine list is available at your request. Wines listed are subject to change.

SPARKLING WINE S BY THE BOT TLE


Veuve Clicquot Yellow Label $80

Mountain Dome Brut NV Columbia Valley, WA $30

Korbel, “California Champagne” Brut Sonoma County, CA $37

Martinellis Sparkling Cider $15

Banquet Bar – Enhancements

Add-on the following beverages to the banquet bar selections above

All beverages stocked in each banquet bar


Ground Floor Lobby

Grand Ballroom 2582 18,079 101’ x 179’ 1,956 1,152 1,350 • • • 2000 92 109

Grand Ballroom A 880 6,161 101’ x 61’ 633 384 450 • • • 680 30 35

Grand Ballroom B 822 5,757 101’ x 57’ 630 384 450 • • • 640 31 37

Grand Ballroom C 880 6,161 101’ x 61’ 693 384 450 • • • 680 31 37

Birch Ballroom 350 2,450 50’ x 49’ 250 140 180 40 48 64 270 8 16

Cedar Ballroom 411 2,880 60’ x 48’ 280 152 180 48 56 72 320 11 19

Maple Ballroom 302 2,116 46’ x 46’ 216 112 140 32 48 64 230 8 16

Meeting Room 1 192 1,316 47’ x 28’ 124 76 80 32 36 40 150 • •

Meeting Room 2 192 1,316 47’ x 28’ 110 52 70 32 36 40 140 • •

Meeting Room 3 192 1,316 47’ x 28’ 110 52 70 32 36 40 140 • •

Meeting Room 4 178 1,248 39’ x 32’ 128 72 70 28 32 40 140 • •

Meeting Room 5 178 1,248 39’ x 32’ 128 72 70 28 32 40 140 • •

Meeting Room 6 106 744 24’ x 31’ 68 40 40 16 24 32 80 • •

Meeting Room 7 49 680 20’ x 34’ • • • 24 • • • • •

Office 1 13 90 10’ x 9’ • • • • • • • • •

Office 2 49 420 30’ x 14’ • • • • • • • • •

Grand Ballroom Pre-function 1 480 3,360 24’ x 140’ • • • • • • • 8 10

Grand Ballroom Pre-function 2 317 2,222 101’ x 22’ • • • • • • • 7 10

Pre-function 3 301 2,112 96’ x 22’ • • • • • • • 8 10

Pre-function 4 332 2,324 166’ x 14’ • • • • • • • • •

Mezzanine

Terrace Room West 223 1,566 27’ x 58’ 140 72 90 48 52 56 160 • •

Terrace Room East 293 2,052 27’ x 76’ 170 100 110 64 68 72 190 • •

Meeting Room 8 49 486 27’ x 18’ • • • 16 • • • • •

Meeting Room 9 49 360 20’ x 18’ 32 8 10 8 • • 15 • •

Meeting Room 10 185 1,296 48’ x 27’ 134 64 80 32 36 40 150 • •

Meeting Room 11 181 1,269 47’ x 27’ 134 64 80 32 36 40 150 • •

Meeting Room 12 181 1,269 47’ x 27’ 134 64 80 32 36 40 150 • •

Redwood Boardroom 49 518 14’ x 37’ • • • 24 • • • • •

Skybridge Boardroom 49 403 31’ x 13’ • • • 24 • • • • •

Pre-function 5 342 2,397 17’ x 141’ • • • • • • • 15 20

Terrace 348 5,220 36’ x 145’ • • 340 • • • 348 • •

17th Floor

Governor Suite Parlor 1043 • • • • • • 30 • •

Presidential Suite Parlor 1385 • • • • • • 50 • •

Total Sq. Ft. 63,177

SQUARE FEET

MAXIMUM CAPACITY

DIMENSIO

NS

THEATER

CLASSROOM

ROUNDS OF 1

0

CONFERENCE

U-SHAPE

HOLLOW SQUARE

RECEPTION

10 X 10

s

8 X 8sMEETING SPACE

HOTEL FACTS

7 1 6 G U E S T R O O M S

• 338 King

• 342 King/King

• 13 Jr Suites

• 21 Penthouse Suites

• 1 Governor Suite

• 1 Presidential Suite

3 0 M E E T I N G Z O N E S

• 1 Grand Ballroom

• 3 Sub Grand Ballrooms A/B/C

• 3 Jr Ballrooms

• 12 Meeting Rooms

• 2 offices

• 2 Boardrooms

• 2 Terrace Rooms

∞ 5 Pre-Function Areas

6 D I N I N G A R E A S

2 Restaurants• The Grand Restaurant

• Table 13

3 Lounges• Table 13 Whiskey Bar

• The Grand Terrace Bar

• The Grand Lounge

1 Espresso/Small Bites• Starbucks

H E A L T H

Glass Wall Fitness Center• State-of-the-Art Cardio Machines

• Free Weights

• Stretchiing/Yoga Space

B U S I N E S S C E N T E R

• Computer/FAX/Printer

• Wi-fi

• Internet

R E T A I L

Davenport Home• Davenport Bed

• Fine Frette Linens

• Designer Jewelry

• Sundries

RESTROOMS

RESTROOMS

RESTROOMS

RESTROOMS

STREET ACCESS

GRAND BALLROOM

GRAND BALLROOM PRE-FUNCTION 1

GRAND BALLROOM B

GRAND BALLROOM C

GRAND BALLROOM A

LOADING DOCK

BANQUET KITCHEN

STAIRS

OFFICE2

CHECK-IN / FRONT DESK

VALET PARKING

BIRCHBALLROOM

MAPLE BALLROOM

MEETING ROOM 4

MEETING ROOM 5 CEDAR

BALLROOM

PKG G

ARAGE

ELEVATORS

ENTRANCE / EXITFIVE-LEVEL SELF PARK / SELF PAY GARAGE

DEBIT/CREDIT CARD PAYMENT ONLY AUTOMATED TICKET MACHINES DO NOT TAKE CASH

MEETING ROOM 7MEETING ROOM 6

BIZ CENTER

GU

EST ROO

M / M

TG RO

OM

ELEVATORS

OFFICE1

RESTAURANT KITCHEN

BELL DESKMEETING ROOM

1MEETING ROOM

2MEETING ROOM

3

LOBBY

HOTEL ENTRANCE / EXIT

PRIVATE DIN

ING

RO

OM

S

EXIT TO SPOKANE FALLS BLVD / KEYCARD RE-ENTRY ONLY

EXIT TO BERN

ARD STREET O

NLY / N

O RE-EN

TRY

KEYCARD RE-ENTRY ONLY

EXIT TO MAIN STREET

EXIT ONLY TO MAIN STREET / NO RE-ENTRY

STREET ACCESS

BERNARD

STREET ACC

ESSLARG

E EXHIBIT LO

ADIN

G RAM

P

STREET-SIDE STAIRS TO THE GRAND TERRACE BAR

RETAIL

GRAN

D BALLRO

OM

PRE-FUN

CTIO

N 2

PRE-FUN

CTIO

N 3

PRE-FUNCTION 4

GRAND STAIRCASE

RESTROOMS

GRAND STAIRCASE

TERRACE ROOM WEST TERRACE ROOM EAST

OUTDOOR TERRACE(WEATHER PERMITTING)

(WEATHER PERMITTING)OPEN-AIR STAIRS

TO THE STREET

BUSINESS OFFICES

FITNESS CENTER

MEETING ROOM

8

MEETING ROOM

9

MEETING ROOM11

MEETING ROOM10

MEETING ROOM12

REDWOODBOARDROOM

PKG G

ARAGE / LO

BBYELEVATO

RS

PKG G

ARAGE LEVELS / LO

BBY

GU

EST ROO

M / LO

BBYELEVATO

RS

PREPAREA

GRAND BALLROOM PRE-FUNCTION 5

SKYBRIDG

E BO

ARDRO

OM

WALK-UPBAR

SKYBRIDGETO CONVENTION CENTER &PERFORMING ARTS CENTER

EXIT TO FLOOR 2 SELF PARKING GARAGE

STAIRS

2nd Floor Mezzanine

Ground Floor Lobby


Audio Visual Collection and Pricing

Projectors/Monitors

LCD Projector (5000 Lumens) $295

80” LCD TV $300

47” LCD TV $150

32” LCD TV $75

BALLROOM PROJEC TOR PACK AGE S

GR AND BALLROOM FULL $3,500

Includes six (6) - Christie 3DLP ceiling mounted Projectors

And six (6) – 22” x 11” ceiling mounted drop-down screens

GR AND BALLROOM A , B OR C $650

Includes 1- Christie 3DLP ceiling mounted Projectors

And one (1) – 22” x 11” ceiling mounted drop-down screens

PROJEC TOR SCREENS

6’ Tripod screen with skirt (4:3 ratio) $35



10’ X 7.5’ Fast Fold screen (4:3 ratio) $150

10’ Fast Fold Screen (16:9 ratio, Grand Hotel) $95

PRE SENTATION TECHNOLOGY

Laptop computer with Office $195

Wireless Presenter (PowerPoint Slide Advancer) $25

Laser Pointer $15

ELMO Document Projector $50

DVD Player $40

Roland Video Switcher $95

Video Signal Splitter $20

AUDIO EQUIPMENT

Wireless Microphone, Lavalier or Handheld $65

Audio Connection for laptop or audio device $65

4 Channel Mixer $50

8 Channel Mixer $75

16 Channel Mixer $150

Small PA System $125

Large PA System $250

Computer Speakers $20

MEE TING ACCE SSORIE S

Easel Whiteboard with markers $25

Easel w/Flipchart paper and markers $40

Easel w/Post-It Pad and markers $50

6’ X 3’ Whiteboard $50

Polycom Speaker Phone $65

Gentner Phone Interface $150

Outside phone line $50

Extension Cord & Power Strips $7

Fax/Printer/Copier $95

Power point remote (wireless mouse) $25

Additional Catering Services

LINENS

The hotel offers all white linen overlays and napkins as well as cream or black floor length underlays based upon availability.

CHIAVARI CHAIRS

Chiavari chairs no sash $4 per chair

Chiavari chairs with white sash, black sash or maize lamour sash $6 per chair

CUS TOM GUE S TROOM KE YS

Set the tone and promote your event at check-in with customized room keys for your group attendees. The keys can be

printed with your logo or a personalized image. They are printed with 256 colors, high resolution quality and can print with an

image to the edge of the card. All requests for custom printed guestroom keys must be coordinated with the hotel at least 14

days prior to arrival. $3 per key

DAVENPORT FLOWERS

It is our pleasure to customize a floral package to match your style for your event. Hotel staff will place complimentary votive

candles on each table prior to lunch and dinner service. Below is a sampling of some of our floral offerings.

DAVENPORT SPA AND SALON

Choose from an extensive selection of Forbes Four-Star spa and salon services. An intimate environment located within The

Historic Davenport Hotel, the Davenport Spa and Salon is the perfect way to pamper yourself during your group event stay.

To schedule your appointment, a Guest Service representative can assist you before or when you arrive on property by calling

509.789.7300. We can also be reached by email at [email protected].


“Art +

De

sign

= A

Fresh

Visio

n” –

Th

e In

land

er 2

015

The Davenport Grand is restyling the convention

scene in the heart of Spokane. With views of

Riverfront Park and the Spokane River, a private

terrace and 63,000 square feet of state-of-the-

art meeting space, this hotel is adding new and

exciting avenues to the meeting experience.

Here, a broad expanse of meeting rooms can

accommodate groups of 5 to 2,500 and oversized

guest rooms with king or king/king beds provide a

sanctuary for comfort and quiet. Over two floors,

the meeting space encompasses four ballrooms

ranging from 2,400 to 18,000 square feet, with

elevators located in stategic areas, providing easy

access to guest rooms.

Blend it all with access to our three sister proper-

ties, our Forbes Four Star spa and salon, two pools

and boutique shops, two on-property restaurants,

and in-hotel Starbucks, to reinvent your Spokane

meeting experience.

Walkable distances to the Convention Center, INB

Performing Arts Center, shopping, Riverfront Park

and Spokane River.

Discover The Davenport Grand in Spokane, a fresh

contemporary location.

28 The Davenport Grand The Davenport Grand i i i

509.455.8888Downtown Spokane

davenportgrandhotel.com 333 West Spokane Falls Boulevard

Spokane, Washington 99201

Owned and managed by Davenport Hotels

banquet menu planning guide · 2019-06-07 · • banquet bar – host or no host it is important...

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