From the Galley...
Please email us at for a full list of available dates.
2012 & 2013 Seasonal Rates
January, February, March- OFF PEAK| Monday-Thursday | 40.50 | 60 Guest Minimum |
| Friday | 46.50 | 60 Guest Minimum |
| Saturday AM | 46.50 | 60 Guest Minimum |
| Saturday PM | 46.50 | 75 Guest Minimum |
| Sunday (any 5 hours) | 48.50 | 60 Guest Minimum |
April, May, November- OFF PEAK
| Monday-Thursday | 42.50 | 60 Guest Minimum |
| Friday | 46.50 | 60 Guest Minimum |
| Saturday AM | 46.50 | 60 Guest Minimum |
| Saturday PM | 52.50 | 100 Guest Minimum |
| Sunday (any 5 hours) | 42.50 | 75 Guest Minimum |
June & October- SEMI PEAK
| Monday-Thursday | 42.50 | 75 Guest Minimum |
| Friday | 46.50 | 100 Guest Minimum |
| Saturday AM | 46.50 | 100 Guest Minimum |
| Saturday PM | 48.50 | 125 Guest Minimum |
| Sunday (Oct.-any 5 hours) | 42.50 | 100 Guest Minimum |
July, August, September- PEAK
| Monday-Thursday | 36.50 | 100 Guest Minimum |
| Friday | 48.50 | 125 Guest Minimum |
| Saturday AM | 48.50 | 125 Guest Minimum |
| Saturday PM | 52.50 | 150 Guest Minimum |
| Sunday (AM or PM) | 46.50 | 100 Guest Minimum |
Holiday Rates for Memorial Day Weekend & Labor Day Weekend: Sunday night Rates = Saturday night Prices & Minimums. All rates subject to change. Contract rates honored. Please email us to inquire about Holiday Prices and Corporate retreat Packages.
Your above rate includes the entire facility rental for a four hour event and one hour for set up, a light supper reception menu buffet (see below), full service catering, cake cutting, event clean up, full service catering staff, coffee service, free ample parking. We allow you to bring aboard all your own beverages. No corkage fee. A beverage server fee of 30.00 per hour, per beverage server, 20% Service & Labor fee and WSST (9.5%) will be added to your final bill. No hidden costs! We will gladly give you an estimated bill.
Your Reception Menu includes the following
- Cream Cheese Torte with Pesto & Sun-dried Tomato
- Domestic & Imported Cheese Display
Assortment of Crackers & Flatbreads
- Fresh baked Rolls & Herbed Butter
- Cornucopia of Fresh Seasonal Fruits
- A large Variety of Assorted Fresh, Marinated & Grilled Vegetables
Served with the Chef’s Fresh Herb dip
Please Choose Two Items (included in your rate)
(You may choose more items @ 2.75 per person each.)
- Italian Pasta Salad w/ artichoke, sundried tomato, kalamata olives, peppers & romas (Salami is optional)
- Panzanella Rustic Italian Salad with Char Grilled Breads, fresh tomatoes & mozzerella in a Roasted Shallot Vinaigrette
- Baby Spinach w/apple chips, pine nuts, gold & red beets, gorgonzola w/ ginger pear dressing
- Seasonal Greens Salad w/ pears, spiced nuts, cambozola & honey apple vinaigrette
- Romaine Salad with red onions, mandarin oranges and grapefruit, tossed with miso dressing, garnished with fried won ton strips & toasted almonds
- Southwest Rice Salad with Black & Red beans, Crushed Tomato, Fresh Corn and Cilantro Lime, with cripsy Blue Corn Tortilla strips
- Buckwheat Yakisoba Salad with Julienne Vegetables with a Sesame Ginger Dressing
Starch Selections
- Roasted Garlic Smashed Potatoes with Leeks
- Herb Roasted Yukon Gold Potatoes with caramelized sweet onions in a Roasted Garlic Butter
- Bistro Rice - 7 grain with dried fruits, Toasted nuts with veggie or chicken broth
- Mac & Cheese with Fontina & Marscapone, topped with Herbed Bread Crumbs Add Lobster for 2.00pp
- Chive & Asiago studded Polenta Cakes with Roasted Red Pepper, Brandied Figs, and Feta
Pasta Selections
Choose one:
- Penne
- Linguini
- Three Cheese Tortellini
- Fussili
Sauces
Choose one:
- Spicy Marinara with capers & Kalamata
- Gorgonzola Cream Sauce with Spinach & Toasted Pine nuts
- Sun-dried Tomato, garlic Olive oil tossed with herbs of Provence
- Champagne Cream Sauce with Crispy Leeks
*Choose two different sauces for 1.50 additional
Please Choose One Item (included in your rate)
(You may add more items for an additional 4.00 per person each.)
- Seasoned Sliced Chicken Breasts with Artichoke in a Lemon Caper Butter Sauce
- Chicken Roulade with caramelized onions, basil and pancetta
- Rosemary Garlic Chicken wrapped with Proscuitto
- Chicken OR Pork Tenderloin Satays with Thai Peanut Sauce or Hoisin
- Marinated & Grilled Sides of Salmon with Fuji Apple Salsa
- Tortilla Encrusted Talapia with Roasted Corn & Black Bean Salsa
- Seafood Cakes with Bay Shrimp, Crab, and Lox with a Citrus Aoli
- Grilled Pork Shanks with Whiskey BBQ Sauce
- Char Grilled Meatballs in a Mushroom Marsala
- Roasted Turkey & Prime Rib Platter with assorted Rolls and condiments
- Marinated and grilled London Broil with Chef's Sauce
- Beef Tenderloin Medallions in a Porta Bella Demi Glace
- Grilled Bari Pork Tenderloin with a Glaze of raisins, currants, rosemary in a white balsamic reduction sauce
Vegetarian Entrees
- Three Layer Vegetable Lasagna with layers Pesto, Mozzarella, Garlic Marscapone & Marinara
- Roasted Red Peppers stuffd with orzo, roasted vegetables, goat cheese, with a roasted yellow pepper puree
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Additional Menu Options (priced per person):
- Assorted Dim Sum Station: Wok Steamed Dumplings of Shrimp, pork & veggie 4.00
- Grilled Salmon Cakes with Cilantro Aioli and Fuji Apple Salsa 2.50
- Quesadilla Station: Both Chicken & Shrimp 3.00
Choose any Two Trays Passed Hors D’oeuvres
Only 1.50 more
(You may choose more items for an additional 1.00 each item.)
*Cambozola and caramelized onion Bruschetta
* Fresh Tomato, Basil & Mozzarella on Crostini
*Hot Crab & Artichoke in Phyllo Tartlets
* Roquefort Beef Canape
*Apple Tarragon Cashew Chicken on Endive
*Smoked Salmon Bouchee’
*Seared Tuna with a Black Bean Peanut Relish on Endive
*Pistachio encrusted Pork Tenderloin with merlot jelly
*Wild Mushroom with Goat Cheese & Chives on a Crostini
*Sweet Char Sui Pork with a Tangy Mustard on a Wonton Crisp
*Candied Bacon with Fire Roasted Chutney on Brioche
Terms & Conditions as of November 2011
Deposit: A Non-Refundable deposit of 1500.00 for all mid-week events Monday-Thursday, 2000.00 for all OFF PEAK and SEMI PEAK months, 3000.00 for all Friday, Saturday & Sunday events in PEAK months. 3000 for all events falling on the following Holiday weekends: Memorial Day, July 4th, Labor Day. Should your date change before 180 days (6 months), of your original scheduled date you may transfer to another available date, valid for a period of one year. Your deposit is subtracted from your final bill. Check only, THE SKANSONIA DOES NOT ACCEPT CREDIT CARDS.
Reception Only Timeframe: Saturday & Sunday Timeframes: Afternoon Event- Any 5 hours before 5pm, (example: 12-5pm). Evening- Any 5 hours after 6pm, (example: 6pm-11 pm or 6:30 - 11:30). Friday Nights: any 5 hours after 5pm. Weekday timeframes: Any 5 hours. The first hour is for deliveries, setup, vendors, beverages, wedding party, family and photos. Guests are not permitted to board until after the first hour of set-up. Additional hours can be purchased at 350.00 per hour.
Ceremony & Reception Timeframe: The following is with a recommended purchase of an additional hour. Saturday & Sunday Afternoons: We recommend any 6 hours before 5pm (example: 11am-5pm). Saturday & Sunday Evenings: We recommend any 6 hours after 6pm (6pm being the earliest, unless indicated on front rate sheet). Friday Nights- any 6 hours after 5pm. The first hour is for deliveries, setup, vendors, beverages, wedding party, family and photos. If the ceremony is on the boat, we recommend you indicate on your invitations a boarding time and a ceremony time. Guests are not permitted to board until after the first hour of set-up. If the ceremony is on the boat we recommend purchasing 1-2 additional hours @ 350.00 per hour. Our comfort level for ceremonies is up to 175 inside and 225 outside.
Ceremony Fee: 250.00. Includes but not limited to: ceremony set- up of 100 chairs (outdoor) or 50 chairs (indoor), Arch, Aisle runner, Reset for dining, one hour rehearsal (during business hours only), and a Skansonia Wedding Coordinator. All ceremony logistics, timing, walking cues, music cues, can be coordinated upon request.
Reception Buffet & Dinners: Included in your base rate per person is a "light supper" Reception Buffet. This menu includes 7'' reception plates. To increase to a 12'' dinner plate, including place settings at each table with a linen color napkin of choice, add two items from the “Reception buffet” or order from the “Dinner Buffet” menu.
Bartenders/Beverage Servers: Our barteders/beverage servers are mandatory. We provide the bartenders for your event at 30.00 per bartender, per hour, plus one hour setup. We require an additional bartender for Soft bars (beer, wine, pop) of 120 or more guests. Two bartenders for Hard Bars (hard liquor) of 110 or more guests. We require this to adequately serve your guests. Please remember that we are not responsible for your guest’s alcohol consumption, while we do our best at monitoring, we ask that you and your family monitor your guests. We do not have a liquor license nor liquor liability; therefore you save in bringing in your own beverages. We are not open to the public, it is as if you’re having an event in your home. A beverage server is still required if not serving alcohol. Because you have already tipped all staff, Tip jars are not allowed at any time.
Plain Beverage Service: You may bring your own or you may use our services. We can provide you with pops, seltzers, juice & ice for 1.50pp or 2.00pp if it’s the only beverage served (no alcohol served). A “Full Bar” type beverage Service includes a large list of product, mixers, garnishes, pops, selterzer, juice for 1.75pp, includes all the ice needed, (you supply the alcohol). If you choose to bring ALL the beverages, we can supply the ice for a fee of 40.00 - 65.00, depending on your guest count. We will be happy to store any stackable beverage items in our shed-at your own risk. The Bartenders will properly chill all necessary beverages for you. A Washington State banquet permit is required for all alcohol you provide. You can obtain this at your local WSLS for 10.00, Please bring permit at the final walk-thru meeting.
Decorations: CANDLES are NOT allowed, except during the ceremony, as a unity candle. No open flame is allowed, including sparklers, lanterns, and propane heaters. NO confetti, flower petals or birdseed on the dock, parking lot or boat. Free standing decorations only. The use of poster tape and painters tape is OK. No nails, tacks, or hanging objects from the ceilings. Anything battery operated is OK. Please inquire about your decoration arrangements and ideas.
Skansonia Floral Service & Tealights: Email us at info@skansonia.com for 2012 Floral Pricing. View a sample online gallery here. 50 Outdoor Tealights: 50.00, 75 Indoor Tealights: 75.00
Payments: Full payment is due 7 business days before your event. Menus, guests counts and other special requests can be arranged at this time. Please call to make your appointment at least two weeks in advance. THE SKANSONIA DOES NOT ACCEPT CREDIT CARDS.
Damage Deposit: A separate check for 500.00 is due at time of payment. We hold this deposit in case there is extra cleaning (confetti, bird seed, floral pedals on the car deck, parking area) or additional guests or extra time. The Check will be mailed within 5 business days.
Additional Notes: The Skansonia accepts no responsibility for lost or stolen items from the Skansonia.
Address: 205 NE Northlake Way “A” Dock Seattle, WA 98105
Office: #206-545-9109 Fax: 206-547-0250 Toll-free-1-877-545-9109
Contact: Shauna Wu, Tamara Turner
E-Mail: info@skansonia.com
*Please note that all contract rates are always honored.