Easter is just around the corner, so it's time to "hop to it" and get your Easter brunch reservations. This year we're excited to offer two delicious dining options prepared by Barking Frog Chef Bobby Moore and his talented culinary team that will delight the entire family.
EASTER BRUNCH IN THE BARKING FROG
Barking Frog will offer their full a la carte brunch menu along with Easter signature items. Highlights include our ever-popular Grand Marnier Prawns, Huckleberry Pancakes and Crab Cakes Benedict along with special holiday entrees.
For reservations, please call 425-424-2999 or CLICK HERE to book on-line through Open Table.
EASTER BUFFET BRUNCH IN THE SAMMAMISH BALLROOM
Looking for a wide array of choices that will please every member of the family? Our Easter Buffet Brunch is the perfect choice and we've got four separate seatings you can choose from.
Adults - $60.00 per person plus tax, service charge & EventBrite fee
Children (ages 5-12) - $30.00 per child plus tax, service charge & EventBrite fee
Children under 5 are free
10:00am seating - CLICK HERE for more information and reservations.
10:30am seating - CLICK HERE for more information and reservations.
12:30pm seating - CLICK HERE for more information and reservations.
1:00pm seating - CLICK HERE for more information and reservations.
Following brunch, children under the age of 12 may participate in our Easter Scavenger Hunt around the property.
EASTER BUFFET BRUNCH MENU FOR SAMMAMISH BALLROOM
Chilled Fruit Juices
Pannier of Assorted Pastries and Bagels with Cream Cheese, Butter, Preserves and Honey
Bountiful Display of Poached Jumbo Prawns, Smoked Trout, Hard-Smoked Salmon and Lox-Style Salmon with Traditional Garnishes
Lavish Display of Seasonal Fresh Fruit and Berries
Display of Locally Produced and Imported Cheeses with Dried Fruit, Nuts, Gourmet Breads and Crackers
Mixed Greens, Dried Cranberries, Hazelnuts, Pickled Red Onion, Aged Tillamook Cheddar and Honey Vinaigrette
Caesar Salad with Romaine, Focaccia Croutons, Parmigiano Reggiano, Creamy Caesar Dressing and Lemon Wedges
Farro, Seasonal Root Vegetables, Blue Cheese, Dried Cherries, Pecans and Roasted Garlic Vinaigrette
Roasted Beets, Arugula, Creamy Goat Cheese, Pistachios, Pickled Blueberries and Citrus-Honey Vinaigrette
Roasted Shallot Whipped Potatoes
Honey Lavender Roasted Potatoes
Scrambled Eggs with Sharp White Cheddar
Apple Sausage and Fresh Bacon
Cedar Plank Salmon with Gremolata
Bourbon-Maple Glazed Heirloom Carrots
Goat Cheese, Cheddar Cheese, Gruyere Cheese, Fresh Bacon, Italian Sausage, Diced Ham, Onions, Bell Peppers, Fresh Diced Tomatoes, Sauteed Mushrooms
Mixed Berry Compote, Whipped Cream, Maple Syrup and Chocolate Chips
Prime Rib of Beef Au Jus with Creamy Horseradish
Honey-Glazed Ham with Stone Ground Mustard Sauce
Lemon Meringue Eggs, Dark Chocolate-Raspberry Tarts, Carrot Cake, Strawberry "Pop" Truffles, Rich Chocolate Beet Cake, Easter Egg Sugar Cookies
Freshly Brewed Fonte Coffee and Assorted Two Leaves Teas