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Hotel Reservations (877) 424-3930
Hotel Main Number (425) 424-3900

Barking Frog (425) 424-2999
Spa (425) 424-2900

EASTER BRUNCHES

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

We have four different seatings available at:

10:00AM / 10:30AM / 12:30PM / 1:00PM

For reservations, please call Jenn Wenman at 425-424-2845.

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

OMELET STATION
Goat Cheese, Cheddar Cheese, Gruyere Cheese, Fresh Bacon, Italian Sausage, Diced Ham, Onions, Bell Peppers, Fresh Diced Tomatoes, Sauteed Mushrooms

PANCAKE BAR
Mixed Berry Compote, Whipped Cream, Maple Syrup and Chocolate Chips

CARVING STATION
Prime Rib of Beef Au Jus with Creamy Horseradish

Honey-Glazed Ham with Stone Ground Mustard Sauce

DESSERT BUFFET
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

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