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Seasonal Spring Menu

Available until Friday June 14th
***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.

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.


Cinnamon French Toast - $22

Cinnamon swirl brioche, real maple syrup, banana cream, seasonal berry compote


Hand-Formed Washington Apple Sausage Patties

Fennel, parsley, onion, crushed red pepper

Scrambled Eggs
Local fresh

Fresh Cut Spring Fruit Salad


The Hawaiian Lunch Plate - $22

Kalua Pork
Slow smoked in banana leaf’s, sea salt and cabbage


Huli Huli Chicken

Pineapple, ginger, tamari soy sauce, garlic

Steamed White Rice


Macaroni Salad
Carrot, sweet onion, creamy apple cider dressing

Assorted Coconut Desserts

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.

Smoked Prime Rib Sandwich - $22

Horseradish-bbq aioli, arugula, sweet & spicy pickled peppers, grilled red onion, rustic potato roll

Bánh Mì - $22

Crispy Braised pork belly, sweet garlic aioli, pickled carrots and daikon radish, fresh cucumber, jalapeño, and cilantro, on crunchy baguette

Vegetarian Muffuletta Sandwich - $18

House made tapenade, roasted portabella mushroom, eggplant, bell pepper, provolone cheese, toasted ciabatta roll

Grilled Northwest Salmon and Strawberry Salad - $22

Balsamic-Bee Kings Honey Glazed strawberries, baby arugula, basil, tri-color cherry tomato, carrot, toasted almond

TBTC Vegetarian Spring Salad - $20

Local sourced romaine, asparagus, spring peas, radish, avocado, curry roasted chickpeas, toasted pistachios, fresh piked mint and basil, and feta cheese with a lemon-herb vinaigrette

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