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New Menus

Our recently-updated menus feature all-new plated dinner options, local flavors and upscale buffets.

Menu Highlights from Executive Chef Steve Zombik’s Kitchen.

  • Grilled salmon on a bed of spring vegetable ragout and topped with arugula pesto.
  • Grilled hearts of lettuce with honey lemon vinaigrette and rosemary biscotti.
  • Sandia Gazpacho shot with Dungeness crab and avocado.
  • Smokey chili and cumin-marinated Chicken breast platter, with ancho-tomato corn salsa and wild mushroom.
  • Potato strudel with goat cheese, spinach and butternut purée.

Sweets – Need we say more?

We are showcasing many new in-house baked goods created by our talented pastry chef Jane. These include tasty breakfast specialties such as Sticky Buns, Croissants, and Whole-Grain Muffins, as well as, delectable desserts such as Dobos Torte with Hazelnut Genoise, Passion Fruit Panna Cotta and House-made Rochers with Pecans and Dark Chocolate.

Special Diets – we’ll take care of you!

In addition, we have developed menu items that address the needs of guests with gluten allergies. Sourcing gluten-free flours, breadcrumbs and other products are just some of the steps we have taken during the menu development process to accommodate gluten-free diets. We also have many options for both vegetarian and vegan diets.

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