Hors d’ Oeuvres
Served as an enhancement to your evening
Handcrafted Domestic & Imported Cheese Tray
Fruit, Local Jams, Nuts
Sliced Baguette and Crackers
21 per person | Stationed Hors d’ Oeuvres service
Choice of three items
Approximately two pieces per person
Butler Passed Service available at $50 per server per hour
TO SKEWERS
Fresh Basil, Mozzarella, Kalamata Olives, Heirloom Tomatoes, Genoa Salami GF
OREGON LOX
French Marble Rye, Dill Cream Cheese, Capers
CURRIED CHICKEN SALAD PHYLLO CUP
Craisins, Peppers
HUMMUS TRIO
Vegan
Toasted Pita Chips, Lemon, Roasted Pepper, Edamame
STUFFED BELGIAN ENDIVE
Dried Cherries, Oregonzola Mousse GF V,
HOLIDAY DEVILED EGGS
Candied Bacon GF, DF
EMPANADA
CORN FRITTES V
Fried Corn Cake, Spicy Mayo
SWEDISH BEEF MEATBALLS
Sour Cream & Chive, Beef Reduction
VEGETABLE SPRING ROLLS V
Sweet Chili Sauce
CHICKEN SKEWERS
Thai-Peanut Sauce
SHRIMP ARANCINI
Crusted Fried Rice Prawns
BBQ PORK SLIDERS
Slow Braised Smoked Pork, Slaw, Brioche Bun
BRIE CHEESE TARTLET
Hazelnuts, Cranberry-Rosemary Jam V
KOREAN FLANK STEAK SKEWERS GF, DF
The following items are available as one of your selections at an additional $3 per person per selection
DF
Portk, Cilantro, Spices, Tomatillo Sauce
SHRIMP CEVICHE
Spanish Marinated Citrus Prawns Fresh Vegetables GF, DF
Red Pepper Pesto GF
CHIPOTLE OYSTER SHOOTERS
Cocktail Broth GF, DF BACON WRAPPED SCALLOPS
Menu prices are subject to a 24% service charge
Fresh Raw Shucked Oyster Light Tomato
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
olumbia River View Holiday Buffet
Served with fresh baked rolls and chef’s display of roasted vegetables. 50 person minimum required *Can be prepared gluten free/vegan
Two Entrées: 78 Three Entrées: 84
Select three
INI PASTA SALAD
ni, Roasted Peppers, Red Onion, lot Vinaigrette
TATO BACON SALAD
Mustard, Sherry Vinaigrette GF, DF
D GREENS SALAD
eirloom Tomatoes, Candied Hazelnuts, Cheese Dressing GF, V
NORTHWEST KALE SALAD
GF, Vegan
Spinach, Kale, Roasted Apples, Grapes, Toasted Walnuts, Craisins, Dried Cherries, Cranberry Vinaigrette
ASPARAGUS SALAD
GF,
Boiled Egg, Pistachio Herb Vinaigrette
KALE & BRUSSEL SPROUT SALAD
Feta, Almonds, Dried Apples, Lemon Vinaigrette GF
CAESAR SALAD
Seasoned Chickpea Croutons, Shaved Parmesan, Caesar Dressing
CARVED SELECTIONS
First carver included in pricing, additional carvers available at $300 per carver
HONEY GLAZED HAM
Beaver Whole Grain Mustard, Holiday Baby Rolls GF, DF
PORK ROULADE
GF, DF
Stuffed With Italian Sausage, Roasted Artichokes, Red Wine Demi Glaze
ROASTED TOM TURKEY
Gravy, Holiday Baby Rolls & Honey Butter GF, DF
WHOLE BAKED KING SALMON
Red Jalapeno Sauce GF, DF
SIDE SELECTIONS Select one (Additional +3 each)
WILD RICE PILAF, Dried Cranberries GF, V* pan gravy
ROASTED GARLIC MASHED POTATOES GF, V GF
ROASTED YUKON GOLD POTATOES GF, Vegan
SWEET POTATO MASH GF, V*
RED PEPPER ISRAELI COUSCOUS
FOUR CHEESE CAVATAPPI MAC N’ CHEESE
SAFFRON BASMATI RICE V*GF,DF,
ENTRÉES
CRUSHED PRETZEL CRUSTED NORTHWEST COD Beaver Mustard Sauce
HERB ROASTED CHICKEN
Broiled Tangy Soy Sauce Marinade DF V*
Cranberry Orange Sauce GF, DF
KOREAN GLAZED SALMON
HERB MARINATED FLANK STEAK
Whiskey Green Peppercorn Demi Glaze GF, DF
SIX HOUR BRAISED BONELESS BEEF SHORT RIB
Bourbon Demi Glaze GF
Red Wine, Rosemary - Cherry Glaze GF, DF WHOLE CEDAR PLANKED SALMON
Mesquite Honey Glaze GF,DF
ROASTED CORNISH GAME HEN
WILD MUSHROOM RISOTTO GF, V*
Truffle Oil
HERB CRUSTED STEELHEAD
Sweet Chili Sauce GF, DF
ASSORTED HOLIDAY INSPIRED DESSERT DISPLAY
Regular & Decaffeinated Coffee, Hot Tea
Menu prices are subject to a 24% service charge
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Menu Enhancements
Available to be served with either plated or buffet meals
ENHANCED CHEF OPTIONS
First carving or attendant included in pricing, additional available at $300 each
GOURMET MAC & CHEESE STATION
Four Gourmet Local Cheeses, Dailey’s Bacon, Smoked Sausage, Broccoli, Tomatoes, Walla Walla Onions, Yamhill Mushrooms +14
CARVED HERB CRUSTED PRIME RIB
+21 GF
Horseradish Cream, Au Jus
WARM HOLIDAY BEVERAGES BY THE GALLON
HOT SPICED APPLE CIDER 50
MULLED CIDER 65 (contains wine)
HOT CHOCOLATE 55
HOT CHOCOLATE STATION | $10 Per Person
Chocolate Curls, Marshmallows, Whipped Cream, Caramel Sprinkles
Menu prices are subject to a 24% service charge
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Plated Dinner Menu
Entrees are priced as a three-course meal, maximum of two entrée choices aked dinner rolls, choice of single salad, side, vegetable & dessert selection, tableside service of regular coffee ted coffee, stash herbal tea upon request. Per person charge will reflect the higher entrée price.
*Can be prepared gluten free/vegan
select one S
US SALAD io Herb Vinaigrette GF
SALAD
atoes, Oregon Blue Cheese Tangy Dressing
KALE SALAD
es, Toasted Walnuts, Craisins Dried Cherries, Cranberry Vinaigrette
CAESAR SALAD
Seasoned Chickpea Croutons, Shaved Parmesan, Caesar Dressing
MIXED GREEN SALAD
Roasted Butternut Squash, Beets, Heirloom Tomatoes Candied Hazelnuts, Oregon Blue Cheese Dressing
KALE BRUSSEL SPROUT SALAD
Feta, Almonds, Dried Apples, Lemon Vinaigrette
SIDESELECTIONS
Select one
RED PEPPER ISRAELI COUSCOUS
ADOBE ROASTED RED POTATOES
WILD RICE PILAF, Dried Cranberries
SWEET POTATO MASH
ROASTED GARLIC MASHED POTATOES Pan Gravy
ROASTED YUKON GOLD POTATOES
PUMPKIN CHEESECAKE
NEW YORK CHEESECAKE
ENTREES
GRILLED CHICKEN 59 GF
Caramelized Onions, Wild Mushrooms
QUINOA-RISOTTO CABBAGE ROLLS 57 V*
Lentils, Bean Ragout
ROASTED CHICKEN BREAST 62
STUFFED EGGPLANT 57
Piri-Piri Sauce, Stewed Cranberry, Scarlet Runner Beans GF, Vegan 63
CRUSHED PRETZEL CRUSTED NORTHWEST COD
Beaver Mustard Sauce
Boursin Cheese, Port Wine Mushroom Sauce GF GF
BONE-IN PORK CHOP 63
Red Wine Demi Glaze
GRILLED SALMON 65
Citrus Honey Glaze GF
SIX HOUR BRAISED SHORT RIB 65
Freeland Bourbon Demi Glaze GF
RIB EYE STEAK 68
SALMON BRIE
VEGETABLESELECTIONS GF V* Select one
ROASTED BRUSSEL SPROUTS
FRENCH GREEN BEANS
BROCCOLINI
BABY CARROTS
ASPARAGUS
GRILLED YELLOW SQUASH
GRILLED ZUCCHINI
DESSERT OPTIONS Select one
Wild Mushrooms, Garlic Sauce (served medium) GF NY STEAK
Berry Reduction 65
Flame Broiled Center Cut Steak Red Wine Reduction (served medium) GF, DF 68
KOREAN GLAZED SALMON
Broiled Tangy Soy Sauce Marinade DF 63
TIGER CAKE BANANA CAKE TIRAMISU CAKE PEPPERMINT PATTY CAKE MOCHA HAZELNUT CAKE
CHOCOLATE GANACHE CAKE GF
We would enjoy the opportunity to assist you in tailoring our offerings to your needs.
We are pleased to procure wines from special producers, growers or vinatges that may not be listed here.
Allow roughly half a bottle perguest
Wine Selections
AVAILABLE FOR TABLESIDE SERVICE OR ON HOSTED BARS
(COMMITMENT OF QUANTATIES REQUIRED)
SPARKLING/ROSE
Brut, Chateau Ste. Michelle, Washington 38
Opera Prima, Spain 24
Rose, Charles & Smith, Washington 36 WHITE
Chardonnay, Canyon Road, California 24
Chardonnay, 14 Hands, Washington 36
Chardonnay, Eola Hills, Oregon 34
Pinot Gris, Canyon Road, California 24
Pinot Gris, Underwood, Oregon 32
Riesling, Willamette Valley, Oregon 34
Pinot Blanc, Willamette Valley, Oregon 58
Sauvignon Blanc, Oyster Bay, New Zealand 40 RED
Pinot Noir, Underwood, Oregon 34
Pinot Noir, Eola Hills, Oregon 36
Pinot Noir, Duck Pond, Oregon 42
Malbec, Bodega Norton Reserve, Argentina 44
Cabernet Sauvignon, Canyon Road, California 24
Cabernet Sauvignon, 14 Hands, Washington 40
Cabernet Sauvignon, Eola Hills, Oregon 42
Merlot, Canyon Road, California 24
Merlot, 14 Hands, Washington 40
Tended Bar & Beverages
In compliance with the Oregon Liquor Commission regulations, all alcoholic beverages must be dispensed by hotel staff, We provide one bar per every one hundred guests with a licensed bartender fee of $300 per bar for up to 6 hours
A hotel-designated alcohol monitor is required for events with four or more bars, parties with 500 or more guests, or by the determination of hotel management at $50 per monitor per hour
NORTHWEST BAR BRANDS...13
Crown Royal Whiskey
Pendleton Canadian Whiskey
Hornitos Tequila
Tito’s Vodka
Grey Goose Vodka
Johnny Walker Red
Bombay Sapphire Gin
Bacardi Light Rum
Burnside Bourbon
Courvoisier Congnac
CALL BAR BRANDS...11
Absolut Vodka
Tanqeuray Gin
Jack Daniel’s Whiskey
Jose Cuervo Tequila
Captain Morgan Spiced Rum
WELL BAR BRANDS FROM HOOD RIVER DISTILLERY... 8
Gin
Rum
BEVERAGES
Assorted Coke Products 5
Fresh Juices 5
Orange, Grapefruit, Cranberry, Pineapple, Tomato
Perrier Mineral Water 6
Red Bull Energy Drink (regular o
WINE BY THE GLASS
House Wines 9
Northwest Wines 11
BEER
DOMESTIC... 8
Coors
Coors Light
Michelob Ultra
Tequila
Vodka
Whiskey Blend
Non-Alcoholic 9
MICRO + IMPORT...
Local Selection of Beer: IPA, Hefe, L
Blue Moon
Seasonal IPA
Corona
Local Cider
AVAILABLE ON ALL BARS...
Bailey’s Irish Cream, Kahlua, Fireball Whiskey, Malibu Coconut Rum, Midor
SPECIALTY COCKTAILS
tmas Cosmo 15
erry Juice, Triple Sec
Lime Juice
Gingerbread Old Fashion
Bourbon, Gingerbre
Syrup, Angostura
Hosted Bar & Hospitality Service
on Liquor Commission regulations, all alcoholic beverages must be dispensed by hote h a licensed bartender fee of $300. A hotel-designated alcohol monitor is required fo 500 or more guests, or by the determination of hotel management at $50 per monit
All pricing is per person & subject to a 24% service charge
TED BAR
adian Whiskey, Hornitos Tequila, ka, Johnny Walker Red, ght Rum, Burnside Bourbon, Courvesior Cognac
BEER
Budweiser, Coors Light, Non-Alcoholic, Local Selection of Beer: IPA, Hefe, Lager, Red Ale & Porter, Pelican Bad Santa, Blue Moon, Corona, 2 Towns Cider
WINE
Northwest wines by the glass
first hour 25 | second hour 15 | each additional 10
CALL HOS
Absolut Vodka, Tanqueray Gin, Tequila, Captain
BEER
Coors, Coors Light, Non-Alcoholic
Local Selection of Beer: IPA Hefe, Lager, Red Ale & Porter, Blue Moon, Corona, Local Cider
WINE
House wines by the glass
first hour 20 | second hou
AVAILABLE ON ALL BARS
Bailey’s Irish Cream, Kahlua, Fireball Whiskey, Malibu Coconut Rum, Midori WINE SERVICE WITH DINNER | Starting at 8 per person
HOSPITALITY SERVICE
uite guest tir sticks, bar fruit to include lemons, ves
COMPLETE HOSPITALITY SUITE SER
Includes glassware, ice, bar fruit to incl green olives, cocktail napkins, stir sticks assorted juices to include orange, grape
EVENT PLANNING INFORMATION
h are contracted at the hotel Service charge. our seasoned culinary team. Should you require modifications to accommod Menus are subject to change & ingredients may vary based on seasonality o
ased through the Hotel & served by Hotel Staff In compliance with the Oregon liquor commission regulations, all alcoholic taff. We provide one bar per every one hundred guests. For each bar there is a licensed bartender fee of$300. A hoteldesignated alcohol monitor is required for events with four or more bars, parties with 500 or more guests, or by the determination of hotel management at $50 per monitor per hour
MEAL SERVICE
Plan on 1.5 to 2 hours for plated meal service. Buffets are presented for up to two hours. Due to health regulations & quality concerns, items from any buffets cannot be served outside of the scheduled meal time & may not be removed from Hotel property.
GUARANTEE
The final attendance must be specified by 10 am three business days prior to the event for groups of less than 250 people & five business days for groupsof250 or more. This number will be considered your minimum guarantee & is not subject to reduction. If final guarantees are not received, the expected attendance numbers will be used as guaranteed attendance. You will be charged for your final guarantee or number in attendance, whichever is the greater. Hotel will only prepare food based on the final guarantees & will not set rooms for more than10% over the final guarantees
LABOR CHARGES
For your budgeting purposed, the following labor charges apply where applicable:
Bartender:
$300 00 per bartender for up to 6 hours
($50 per each additional hour)
The hotel recommends 1 bartender per 100 guests for hosted bars and 1 bartender for 150 guests for cash bars Fees are not subject to service charge
Chefs Fees:
$250.00 per chef for up to 2 hours
Butler Passing: $50.00 per server per hour
EVENT PLANNING INFORMATION (continued)
review and approval Should you request a change to a room set w1th1n twenty-four (2 e event room & complexity of changes requested Charges start at $400 00 & are subjec he Fire Marshal's office. Please connect with your event specialist to determine if your d to your final bill