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Catering Policies and Menus

Catering Served Dinner Specialties

Please select one for entire group. (groups over 30 may choose 2 entrées, split entrées will be billed at the higher of the 2 prices) these dinner items are served with seasonal green salad, chef’s choice dressing, seasonal vegetables, chef’s choice desserts, rolls & butter, Seattle’s Best coffee, decaf, and assorted chado teas, lemonade, and ice tea

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(all chicken is boneless, skinless, and marinated for tenderness)

Chicken Jerusalem 20
lightly breaded with Mediterranean herbs, and parmesan cheese, on top of a white wine sauce and topped with a artichoke and finished with hollandaise sauce, served with rice pilaf

Bavarian chicken 19
boneless skinless marinated chicken breast, grilled and topped with demiglace, sour cream and dill, and served with roasted red potatoes

Festive stuffed chicken breast 22
tender breast of chicken stuffed with a cranberry and corn bread dressing and finished with a hollandaise sauce (or cranberry glaze if specified), served with roasted red potatoes

Chicken cordon bleu 23
marinated chicken breast with ham and Swiss cheese baked and finished with a white mushrooms supreme sauce, served with roasted red potatoes


Roast prime rib 25
slow roasted juicy and tender whole prime rib, encrusted with a special blend of herbs and seasonings created by our chef and served with horseradish and au jus. served with garlic mashed potatoes

London broil 21
marinated flank steak, sliced thin and topped with béarnaise sauce. served with garlic mashed potatoes

Top sirloin steak 23
tender top sirloin, grilled and finished with green peppercorn sauce. served with garlic mashed potatoes


Baked northwest salmon 23
traditional northwest salmon basted with herb butter, served with basmati rice

Glazed salmon 23
salmon baked with a ginger / soy glaze, served with jasmine rice

Cajun shrimp 22
sautéed shrimp with onions, green and red peppers onions with Cajun spices makes this dish pop, served with dirty rice

Stuffed tilapia with shrimp and crab 20
tender tilapia stuffed with sautéed shrimp and crab, finished with hollandaise sauce served with basmati rice

Pork and Vegetarian

Icicle ale barbecued pulled pork 19
delicious and tender pork roasted four hours in a special blend of icicle ale, barbecue sauce and a special blend of herbs and seasonings created by our chef, served with jasmine rice

Roasted pork loin 20
herbed encrusted pork loin topped with sour cream sauce and served with garlic mashed potatoes

Quinoa topped with grilled portabella and vegetables 19
sautéed seasonal vegetables and fresh grilled portabella mushrooms served over a large bed of quinoa and finished with dried cranberries, cashews, and pumpkin seeds. vegetarian and vegan entrée

Vegetarian pasta 18
spinach fettuccine tossed with fresh broccoli, cauliflower, tomato, basil, garlic, olive oil, and white wine. this dish can be served with parmesan cheese if desired
substitute gluten free pasta add $2

A taxable 18% gratuity and Washington State sales tax will be added to all food and beverage. All menus subject to one selection and one method of payment. Special dietary requests must be made 72 hours in advance. A guarantee of the number to be served (including vegetarians) is required by noon, 72 hours (business days) prior to the function. Effective April 2013. All prices subject to change without notice.

JJ Hills Restaurant & Catering

Catering office: (855) 888.2272 Email Sales