Start your day off right with a classic American buffet or a-la-carte items, including fresh omelets, fluffy buttermilk pancakes, cold cereals, and more.

• View Our Breakfast Menu 

Choose from an abundance of soups, salads, burgers, sandwiches, and pizzas to satisfy your hunger after a day of sightseeing or traveling.

• View Our Lunch Menu 

Regatta Bar and Grille is excited to announce the commencement of a new menu featuring locally sustainable products. Sous Chef Matthew Van Horn presents delicious new entrees sure to please every palate.

• View Our Dinner Menu 
• View Bar Drinks/Desserts Menu 
• View Our Wine List 

Children’s Menu – also available at our Downtown Seattle restaurant for breakfast, lunch, and dinner.

• View Our Children’s Menu 

Enjoy cool, comfortable and unconventional food and drink specials during happy hour.

• View Our Happy Hour Menu 

SAGE HAMMOND, EXECUTIVE CHEF – With a name like Sage, you might say that it was preordained that our Executive Chef would enter the culinary field. Chef Sage Hammond grew up near Winston Salem, North Carolina and got his start as a busboy at the age of 15. Once he worked his way into the line, he knew he was hooked for life.

After learning the basics as a lead line cook, Sage spent two years under the tutelage of Chef Bobby Leloudis before accepting a position as Head Chef at local vegetarian icon The Rainbow News and Cafe, overseeing the kitchen for four years. In 1999, he accepted an offer as Sous Chef at the upscale Louie Blue’s Seafood Grill. The owner of Louie Blue’s later tapped him as Corporate Chef and General Manager of award winning Little Richard’s Smokehouse BBQ, training both front and back of the house managers and staff in their 3 locations. Two years later, he joined his former Executive Chef Mike Kimball at Streets and Avenues Restaurant Group, a popular North Carolina based chain of upscale steakhouses. This led him to work in their Chophouse and Chophouse Grille concepts over the next six years in Winston Salem, and finally the flagship store in Ralegih which did over four million dollars in sales per year.

Desiring a change of scenery and flavors, he drove cross country to Seattle and joined the Crowne Plaza Seattle as Sous Chef before stepping into the role of Executive Chef in late 2012. Sage has led the team on local events like the Taste of Washington, Sunset Supper, and Restaurant After Hours, melding his Southern roots with the local flavors of the Pacific Northwest. Chef Sage is enthusiastic about continuing to build upon his culinary foundation, as well as share his own diverse knowledge with others.
When he’s not in his chef’s uniform, Chef Sage can usually be found hiking, biking, and camping in one of the state or national parks in Washington.

MATTHEW VAN HORN, SOUS CHEF – Chef Matthew Van Horn grew up in Long Beach, California. Matt did not always have a passion for cooking, but was inspired by his mother during high school and began to learn the basics helping her prepare family meals. By the time he graduated, he knew that he wanted to be a chef. He began the culinary program at Long Beach City College, earning the Honor Roll and Dean’s List, and graduating at the top of his class.

Desiring to round himself out, he enrolled in a two year baking and pastry program. After a six month apprenticeship at the Hyatt Hotel in Long Beach, he started to develop his signature style working at Bayou St. John, Parkers Lighthouse, Naples Grill and Sports, Promenade, Ascari’s, and The Grill.
In 1998, looking for a change, Matt moved to Seattle. Starting at the Renaissance Hotel as Garde Manger Chef, over the next 15 years Matt honed his craft further at local spots like the Fish Club, Fullers, and Anthony’s before joing us at the Crowne Plaza Hotel.

In his spare time, Chef Matthew loves to spend time with his wife and two boys showing them his enthusiasm for the outdoors: golf, snowboarding, hiking, biking, and just relaxing at the park. Matthew is driven to use the freshest local products and vendors in the Puget Sound area.