Woodland Wedding
Venue: Parties on the Terrace
Catering, Bar Services, Floral, and Decor: Blue Ribbon Cooking
Photographer: Kevin Shih
Congratulations, Talya & Jake! Your stunning wedding at Parties on the Terrace was absolutely incredible. This beautiful venue is a hidden gem near Seattle, yet it feels a million miles away from the city! The twinkle lights, cascading floral arrangments, and accents of fragrant eucalyptus transformed the space into a wedding oasis. The couple chose a menu that combined local flavors into delicious appetizers such as the spoon-filled sesame tuna poke, lemongrass tofu wraps with pickled veggies and Gochujang aioli, and red wine poached pear with cashew ricotta. The dinner menu featured a buffet with a summer salad, herb-crusted chicken and roasted grapes with caramelized shallots, citrus roasted salmon with avocado relish, vegan eggplant rollatini with wild mushroom duxelle, Pike Place Market grilled veggies, and roasted new potato salad with watercress, scallions, and champagne vinaigrette. Their day was filled to the brim with laughter and love. We are so excited for you to embark on your next chapter together! Thank you for allowing us to be a part of your special day.
Menu
Tray Passed Appetizers
Asian Spoons filled with Sesame Tuna Poke, Sushi Rice, and Avocado-Edamame Puree (DF/GF)
Lemongrass Tofu Lettuce Wraps with House Pickled Vegetables and Gochujang Aioli (GF)
Red Wine Poached Pear and Cashew Ricotta on a Gluten Free Cracker with Hazelnut Dust and Micro Herbs (Vegan)
Buffet Dinner
Summer Arugula Salad with Roasted Peppers, Cucumbers, Chickpeas, and an Avocado-white Balsamic Vinaigrette
Herb Crusted Chicken Breast with Roasted Grapes, Caramelized Shallots, and Madeira Pan Sauce (GF)
Citrus Roasted Salmon with Avocado Relish (GF/DF)
Vegan Eggplant Rollatini with Wild Mushroom Duxelle and Heirloom Tomato Relish (GF/DF/Vegan)
Vegan Wild Mushroom Risotto with Fresh Thyme (GF/DF/Vegan)
Roasted New Potato Salad with Watercress, Scallions, and Champagne Vinaigrette (GF/Veg/Vegan)
Pike Place Market Style Grilled Vegetable Platter (GF/DF/Vegan)
Gluten-Free & Regular Artisan Breads with Herb Infused Olive Oil and Aged Balsamic Vinegar (GF/Vegan)
Cake Flowers
Loose stems of seasonal greenery, and loose stems of seasonal florals in the shades of light peach and white
Miniature Dessert Buffet:
Fudge Brownie Bites with Nutella Mousse Frosting and Hazelnut Dust
Italian Lemon Bars garnished with Fresh Raspberries
Petite Wedges of New York Cheesecake drizzled with Dark Chocolate Fudge and garnished with Fresh Berries
Seasonal Fresh Berry Cups (GF/DF/Vegan)
Drinks
The Bar included Wine, Beer and Two Signature Cocktails
Signature Cocktails: Gin & Tonic and Dark & Stormy (Rum and Ginger Beer)
Sweet Peach Iced Tea
Lavender Lemonade
Ice Water
Freshly Brewed Coffee
Assortment of Hot Teas
