For more information on booking a private party at Chapel, please call 206-447-4180

This beautifully appointed space is the perfect setting for launch parties, receptions, benefits, fashion shows and holiday parties. The entire Chapel — including full catering staff, resident DJs and doormen — can be reserved for your event.

The semi-private balcony can also be reserved for groups up to 40. The Chapel balcony, which floats above the main bar, offers an intimate, comfortable space while remaining connected to the energy of the Chapel bar.

Parties of 20 or more may reserve the balcony for a minimum of $1,000 in drink and food charges during the following times: Friday 5pm-9pm; Friday 9pm-close; Saturday 9pm-close. During the rest of the week, the balcony may be reserved for parties of 20 or more with no minimum charge.

To reserve the entire venue for ceremonies, corporate parties, receptions or holiday parties please call for details. Special menus can be arranged. In addition, Chapel's covered outdoor garden area can be used year round.

PARTY MENU
It is suggested that Chapel hors d'oeuvres are ordered for your party while making your reservation. All catered food must be ordered at least forty-eight hours prior to your event.

CHAPTER ONE {TASTE} served by the dozen

Spanakopita — Phyllo triangles filled with spinach and feta cheese
{ 30. }

Dungeness Crab Cakes with basil aioli
{ 65. }

Tuna Tartar — Cucumber cups with sushi grade tuna,  scallions, sesame and miso-soy vinaigrette
{ 45. }

Belgian Endive with chevre, candied pecans, and honey-port reduction
{ 28. }

Beef Tenderloin on sliced baguette with horseradish aioli, arugula, and shaved Parmesan
{ 45. }

Prosciutto Wrapped Asparagus
{ 40. }

Chicken Brochettes with kalamata olives and onion
{ 45. }

Crostini { 30. }
• Cold-smoked salmon, scallion cream cheese, fresh dill
• Artichoke tapenade with roasted sweet peppers
• Fresh mozzarella, tomato, and basil
• Roasted mushroom pate with prosciutto and Oregon blue cheese
• Honeyed Chevre with red grapes and hazelnuts
• Chicken liver pate with slivered almonds
• Olive tapenade with Chevre
• Feta-garlic spread with dill and cucumber

Tartlets { 36. }
• Caramelized onion with spinach and Gruyere
• Smoked salmon with scallions and Chevre
• Roasted tomato with basil and Parmesan
• Artichoke with roasted mushrooms and smoked mozzarella
• Grape tomato with asparagus and truffle oil

Puff Pastry  { 30. }
• Wild mushrooms with Chevre and Hazelnuts
• Brie with roasted apples and thyme
• Prosciutto with asparagus
• Brie with mango chutney
• Roasted chicken with rosemary, onions, and Chevre

Brioche serves 12  { 38. }
• Roasted chicken with peppers, onions, and smoked mozzarella
• Roasted vegetables with basil pesto and mozzarella
• Prosciutto with sweet onions and fontina

Lavash Sandwiches { 38. }
• Smoked chicken with pickled red onion and poached apples
• Feta-garlic-dill spread with cucumber and tomato
• Curried chicken salad with cashews and tomato chutney

CHAPTER TWO {SHARE} serves 12

Wild Rice Orzo Salad — with oranges, red onion, pepitas, and citrus vinaigrette
{ 75. }

Apple Cabbage Salad — with a sweet toasted cumin vinaigrette
{ 65. }

Caesar Salad — with hearts of romaine and burly croutons
{ 70. }

House Salad — with blue cheese, sliced pear and black current vinaigrette
{ 60. }

Crudités
 Organic seasonal vegetables with a yogurt dressing
 { 90. }

Oven Roasted Seasonal Vegetables
served with a side of garlic Aioli
 { 110. }

Fresh Seasonal Fruit Plate
 { 118. }

Artisan Cheese Plate
with apples, pears, nuts and dried fruit
 { 135. }

Mezze Plate
Hummus, Roasted Red Peppers, Artichokes, and marinated olives served with flat bread
 { 110. }

Wildcard
Antipasto-style plate with cured meats import cheese, marinated olives, pickled peppers and a side of feta-garlic-dill and baguette
 { 140. }

Paté
Chicken-Liver or Cognac-Pork paté with house-made pickles and mustard
 { 85. }

CHAPTER THREE {ENTREES} serves 12

Moroccan Chicken — shredded chicken stewed with fire roasted eggplant and tomatoes, cinnamon, honey, and currants.
{ 145. }

Eggplant Parmesan — with homemade tomato sauce, fresh mozzarella and parmigiano-reggiano
{ 135. }

Hazelnut-Dijon Crusted Breast of Chicken marinated in Dijon, white wine, and herbs- crusted with chopped hazelnuts and served in a white wine and butter sauce.
{ 145. }

Flank Steak — marinated in red wine, garlic, rosemary and black pepper served with a shiitake mushroom sauce.
{ 140. }

Maple Glazed Salmon with stoneground and Dijon mustards, maple syrup, and bourbon marinade.
{ 150. }

Chicken Gumbo with Andouille sausage served with basmati rice
{ 145. }

Seafood Paella served family style with Arborio rice, Penn cove mussels, clams, calamari and chorizo sausage
{ 190. }

Vegetable Moussaka with roasted eggplant, mushrooms, tomatoes and couscous
{ 125. }

Macaroni Gratin with gruyere and bacon
{ 125. }

Spanish Chicken with Chorizo and Olives
{ 150. }

Pork Tenderloin with apple-chipotle glaze.
{ 150. }

CHAPTER FOUR {SIDE DISHES} serves 12

Cardamom Scented Couscous
{ 36. }

Oven Roasted Potatoes
{ 36. }

Wild Rice Pilaf
{ 36. }

Yellow Rice
{ 36. }

Oregon Blue Cheese Mashed Potatoes
{ 48. }

CHAPTER FIVE {INDULGE}

Individual 2” Tarts served by the dozen { 32. }
• Bourbon Pecan
• Lemon
• Apple Blueberry
• Strawberry Rhubarb
• Cheesecake
• Coconut Macaroons
• Chocolate Mousse with candied orange

Chocolate Truffles { 28. }

• Food can be presented as a buffet or passed hors d'oeuvres
• Parties will be served under one tab with 20% gratuity added to the final bill. A maximum of eight credit cards or cash per party.