Treehouse Point Wedding
Venue: Treehouse Point
Photographer: Jordan Voth | @JordanVoth
Catering: Blue Ribbon Cooking
DJ: Sounds Unlimited
Officiant: Eric Brennecke
Florist: Flora d’Amore
Cake: Sugar and Flakes
We are dreaming back to Randa and Nic’s incredible Pacific Northwest wedding! Treehouse Point provided the perfect backdrop for their beautiful wedding. Nestled among towering evergreens and moss-covered branches, the venue felt like stepping into a storybook. Guests were greeted by the enchanting sight of treehouses peeking through the forest, setting the stage for an unforgettable day.
Guests were welcomed with a selection of tray-passed appetizers that perfectly set the tone for the evening. Grilled Bruschetta, topped with port-infused goat cheese, fresh figs, and basil chiffonade, offered a sweet and savory bite, while Bulgogi Beef Lettuce Wraps brought a burst of bold flavor with house-pickled vegetables and a spicy Gochujang aioli. The Thai Grilled Tofu Skewers drizzled with a honey peanut coconut glaze were a crowd favorite. Each appetizer was designed to pair beautifully with the serene natural setting of Treehouse Point, creating a warm and welcoming atmosphere for their guests.
The plated dinner offered a range of delectable options to suit every palate. The meal began with a refreshing Blackberry & Champagne Salad, featuring delicate greens, feta, and vanilla-chipotle spiced pecans, paired with artisan breads served alongside herb-infused olive oil and aged balsamic vinegar. For the main course, guests could choose from tender grilled chicken in a garlic and grilled lemon butter sauce with farfalle pasta, savory grilled flat iron steak with a rich cabernet redux served with buttery mashed potatoes, or cauliflower steaks with lemon and caper piccata sauce accompanied by pasta in a creamy tomato-mascarpone sauce. Each dish was beautifully plated and complemented by seasonal vegetable sides, making every bite a celebration of local, fresh ingredients.
We are so honored to have been a part of their wedding day, and we wish them all the best as they embark on their next chapter together!
Tray Passed Appetizers
Grilled Bruschetta with Port infused Goat Cheese, Fresh Figs & Basil Chiffonade
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Bulgogi Beef Lettuce Wraps with House Pickled Vegetables & Gochujang Aioli
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Thai Grilled Tofu Skewers with Honey Peanut Coconut Glaze (Vegan/GF)
Plated Dinner Menu
Starter Course
Blackberry & Champagne Salad with Delicate Greens, Feta & Vanilla-Chipotle Spiced Pecans
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Artisan Breads with Herb Infused Olive Oil & Aged Balsamic Vinegar
Main Course
Grilled Chicken Breast with Garlic & Grilled Lemon Butter Sauce
Served with Farfalle Pasta, Blistered Tomatoes, Basil, Olive Oil & Shredded Pecorino Romano
Garden Green Beans with Roasted Garlic Butter (GF)
OR
Grilled Flat Iron Steak with Cabernet Redux
Served with Butter & Rosemary Mashed Potatoes (GF)
Pike Place Market Vegetable Medley with Fleur de Sel
OR
Cauliflower Steaks with Lemon and Caper Picatta Sauce
Pasta with Tomato-Mascarpone Cream Sauce
Sauteed Winter Greens
OR
Cauliflower Steaks with Lemon and Caper Picatta Sauce
Pasta with Tomato-Mascarpone Cream Sauce
Sautéed Winter Greens
Bar Services Provided by Blue Ribbon
Signature Cocktails
The Raised Old Fashioned
Whiskey/bourbon, simple syrup, bitters
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The Spice It Up Special
Limeade, orange juice, club soda jalapeño, tajin
(mocktail)
Drinks
Peach Iced Tea
Lavender Lemonade
Freshly Brewed Coffee
Assortment of Hot Teas