MENU
OUR APPROACH
The Northwest is a place where we still mostly eat & drink what we grow, pick, forage, raise, hunt, gather, fish, crush, distill, vinify & brew. It’s a way of life that promotes health & longevity. Come join us & explore what the Native American Tribes of the Northwest have long known.
In addition to a strong local approach to food, the Holiday Inn Portland-Columbia Riverfront is dedicated to preserving our environment. We pride ourselves on our commitment to being a sustainable hotel & manage the reuse, recycling, & composting of all products that we purchase. Our kitchen is committed to being good stewards of the region, supporting local farms & suppliers, while utilizing sustainable practices in the purchase & preparation of products.
We use the finest ingredients from the following local farms & purveyors:
Willamette Valley Farm Fresh Eggs
Willamette Valley Potatoes
Washington & Hood River Pears
Tillamook Brand Cheeses
Carlton Farms Pork
Walla Walla Onions
Hermiston Watermelon
Hazelnuts from Evonuk Farms
Oats & Grains from Bob’s Red Mill
SP Breakfast Bratwurst
SP Chicken Apple Sausage
Northwest Wild Steelhead
No event would be complete without the thoughtfully-created, artfully-presented delicacies and entrees. Our expert Portland catering team is prepared to present your guests with the most seasonally fresh and local farm to table options, whether you are planning a breakfast meeting for 10, a banquet for 200 or a convention for 1,000 in our Portland event venues. We will work with you to design the perfect catering menu, bringing o erings for every palate to the table.
Served for one & one-half hours. We kindly request a minimum of 12 guests.
12-24 guests 45 per person 25 guests & up 42 per person
BUILD YOUR OWN BUTCHER BLOCK DELI & SALAD BAR
beverage station: herbal teas, iced tea, regular & decaf coffee enhanced with torani syrups
SALAD BAR
mixed greens, baby spinach, julienne carrots, english cucumbers, grape tomatoes, bacon bits, chopped hard boiled eggs, sunflower seeds, black olives, shredded cheddar cheese, ranch dressing & apple vinaigrette dressing and chef’s choice deli-style salad
honey fruit salad Oú
BUTCHER BLOCK DISPLAY
roast turkey, salami, ham, roast beef
swiss cheese, cheddar, gouda
lettuce, onions, pickles, tomatoes, grilled portobello
mayonnaise, mustard
whole wheat & sourdough
assorted cookies, brownies
**Need expedited service? Ask your service manager for premade options +4 per person
*gluten free bread will be available for up to 5% of your guaranteed attendance upon request
a 4 per person charge will be added to your bill for requests of gluten free product above this amount
all lunch buffets are served with chef’s displayed desserts, coffee sta on: regular, decaf coffee, iced tea, herbal teas, enhanced with torani syrups
March 2024
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Menu prices are provided for guidance in budget development only.
Selections are per person & are subject to 24% service charge; subject to increase.
2 entrees: 42 per person, 3 entrees: 46 per person Served for one & one-half hours. We kindly request a minimum of 25 guests
Available any other day of the week, add $6 per person
Deli Bu et available 7 days a week
MONDAY: SPICE IT UP
SALADS O
mixed green salad ú
pepitas, jicama, cherry tomatoes, creamy cilantro lime dressing
grilled corn & black bean salad
roasted red peppers, red onion, cucumbers, sweet chili-citrus dressing
ENTRÉES
cheese enchiladas ú
poblano tomato sauce
flank steak ê O
chimichurri, caramelized onions
chicken chili verde ê O
tomatillo, cilantro, pickled red onion
roasted pork loin ê O
ancho chile chimichurri tequila lime marinade
fried tofu O¡
fajita style vegetables
TUESDAY: CITY OF ROSES
SALADS O
chopped iceberg salad
tomatoes, bacon bits, red onion, blue cheese dressing
quinoa salad ¡
olives, smoked cherry tomatoes, cucumbers, white balsamic vinaigrette
ENTRÉES
*crispy eggplant ú
moroccan spice puree
grilled steelhead trout
Truffled mushrooms
chicken thigh Oê
braised chicken thigh, leeks, fire-roasted artichokes
marinated tri-tip Oê
sun-dried tomato rubbed, red wine sauce
SERVED WITH
*spanish rice Oúê
black beans Oúê
flour tortillas ú
salsa verde O¡
pico de gallo O¡
sour cream
SERVED WITH O ¡
fingerlings, black kale, caramelized onions
roasted vegetables
all lunch buffets are served with regular & decaf co ee, iced tea, stash herbal tea, enhanced with torani syrups & chef’s displayed desserts
March 2024
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Menu prices are provided for guidance in budget development only.
Selections are per person & are subject to 24% service charge; subject to increase.
2 entrees: 42 per person, 3 entrees: 46 per person Served for one & one-half hours. We kindly request a minimum of 25 guests
Available any other day of the week, add $6 per person
Deli Bu et available 7 days a week
WEDNESDAY: AMERICAN BBQ
SALADS
farmer salad ú
red onion, grape tomatoes, cucumbers, carrots
croutons, buttermilk ranch dressing
red potato salad úOê
red onions, celery, mayonnaise, mustard dressing
THURSDAY: FAR EAST FEAST
SALADS O¡
thai quinoa salad
edamame, shitake mushrooms
chili lime dressing
napa romaine salad
bean sprouts, peppers, mandarin, sesame, miso vinaigrette
ENTRÉES Oê
pulled pork
smoked brisket
ancho chili blackberry demi
bbq chicken breast
*can be substituted with vegan bbq “chicken”
cedar planked bbq salmon
ENTRÉES ê
chicken teriyaki
bell pepper, onion, sugar snap peas
beef & broccoli
sesame, ginger, soy
shrimp fried rice O
korean bbq bulgogi beef
grilled peppers & onions
sweet & sour chicken O
vegan roasted curry
cauliflower, potatoes, carrots, coconut milk, almond milk O¡
SERVED WITH *bbq baked beans úOê
roasted corn on the cob úO
baked potato O
sour cream, butter, bacon bits, cheddar cheese & chives
SERVED WITH pan fried yakisoba noodles ú ê
jasmine rice O¡ all lunch buffets are served with regular & decaf co ee, iced tea, stash herbal tea, enhanced with torani syrups & chef’s displayed desserts
March 2024
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Menu prices are provided for guidance in budget development only.
Selections are per person & are subject to 24% service charge; subject to increase.
2 entrees: 42 per person, 3 entrees: 46 per person Served for one & one-half hours. We kindly request a minimum of 25 guests
Available any other day of the week, add $6 per person
Deli Bu et available 7 days a week
FRIDAY: A TASTE OF ITALY
SALADS
caesar salad úO
seasoned chickpea crouton, shaved parmesan, caesar dressing
tuscan salad Oú
romaine & spring mix, kalamata olives, fresh mozzarella, cherry tomatoes, olive oil, basil vinaigrette
ENTRÉES
ravioli stracciatella ú
burrata, tomato-basil beurre blanc sauce
tuscan cod O
lemon butter, tomatoes, fennel, basil
chicken piccata O
grilled chicken, lemon caper cream sauce
italian meat balls
rigatoni, ricotta
SATURDAY: RIVERVIEW
SALADS
northwest kale salad O¡
spinach, kale, roasted apples, grapes, toasted walnuts, currants, caramelized shallot dressing
sun-dried tomato pasta salad ú
feta, kalamata olives, grape tomatoes, arugula, sun-dried tomato pesto dressing
ENTRÉES O
boneless short rib ê
red wine demi
*wild truffle mushroom risotto ú
herb seared chicken breast
fire-roasted artichoke cream
grilled steelhead trout
marionberry glaze
roasted chicken
wild mushroom jus
SERVED WITH herb roasted potatoes Oú
broccolini caesar, parmesan, grilled lemons O
herb dusted bread sticks ú
SERVED WITH scalloped potatoes ú O
roasted vegetables O¡
all lunch buffets are served with regular & decaf co ee, iced tea, stash herbal tea, enhanced with torani syrups & chef’s displayed desserts
March 2024
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Menu prices are provided for guidance in budget development only.
Selections are per person & are subject to 24% service charge; subject to increase.
2 entrees: 42 per person, 3 entrees: 46 per person Served for one & one-half hours. We kindly request a minimum of 25 guests
Available any other day of the week, add $6 per person
Deli Bu et available 7 days a week
SUNDAY: COMFORT CUISINE
salads ú O
farmer salad
red onion, grape tomatoes, cucumbers, carrots
croutons, buttermilk ranch dressing
country potato salad
hard boiled eggs, dijon, scallions, red wine vinaigrette
entrées
country fried chicken
meatloaf ê
red eye gravy
roast turkey
cranberry stuffing, gravy
beer braised pot roast O
natural pan gravy
grilled salmon O
lemon garlic butter
*creamy grilled corn risotto Oú
SSERVED WITH
buttermilk ranch, chive, mashed potatoes ú O
roasted vegetables O¡
all lunch buffets are served with regular & decaf co ee, iced tea, stash herbal tea, enhanced with torani syrups & chef’s displayed desserts
March 2024
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Menu prices are provided for guidance in budget development only.
Selections are per person & are subject to 24% service charge; subject to increase.
Selections are per person & are subject to 24% service charge. Served for one & one-half hours. We kindly request a minimum of 25 guests.
Create your own buffet from the selections listed: 2 entrées: 46 per person 3 entrées: 52 per person
SALADS select three
spinach salad úO
pepitas, jicama, daikon radish, creamy cilantrolime dressing
market salad ¡O
grape tomatoes, carrots, daikon radish, diced cucumbers, herb vinaigrette
northwest kale salad ¡O
spinach, kale, roasted apples, grapes, toasted walnuts, currants, caramelized shallot dressing
chopped iceberg salad O
tomatoes, bacon bits, red onion, blue cheese dressing
sun-dried tomato pasta salad ú
feta, kalamata olives, grape tomatoes, arugula, dried tomato-pesto dressing
bibb lettuce salad úO
blueberries, feta, candied pecans, pear vinaigrette
*warm yukon & red potato bacon salad Oê
bacon, caramelized onions, grain mustard, aged sherry vinaigrette
caesar salad Oú
seasoned chickpea crouton, shaved parmesan, caesar dressing
ENTRÉES
cedar planked salmon Oê
miso-honey glaze
herb crusted pork tenderloin Oê
red wine demi-glace
boneless short rib Oê
red wine demi
*crispy eggplant ú
moroccan spice puree
chicken thigh Oê
braised chicken thigh, leeks
herb seared chicken breast O
*creamy grilled corn risotto Oú
ravioli stracciatella ú
burrata, tomato-basil beurre blanc sauce
marinated tri-tip Oê
sun-dried tomato rubbed, red wine sauce
beer braised pot roast O
natural pan gravy
grilled steelhead trout O ê
marionberry glaze
stuffed bell peppers O¡
squash, lentils, ragout of beans, mushrooms
SIDES select two
adobo roasted red potato medallions O¡
*caramelized wild mushroom quinoa Oú
roasted garlic mashed potatoes Oú
scalloped potatoes ú
*fingerlings, black kale, caramelized onions Oú
* jasmine rice Oú
SERVED WITH
roasted vegetables O¡
all lunch buffets are served with
regular & decaf co ee, iced tea, stash herbal tea, enhanced with torani syrups &
chef’s displayed desserts
March 2024
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Menu prices are provided for guidance in budget development only.
Selections are per person & are subject to 24% service charge; subject to increase.
The following information applies to events which are contracted at the hotel
SERVICE CHARGES
All food & beverage prices are subject to a 24% Service charge.
FOOD & BEVERAGE
Menu items presented have been developed by our seasoned culinary team. Should you desire items not presented in these selections, please connect with your events specialist regarding your custom request. We recognize each event & guests in attendance are all unique as it relates to budgets, dietary requirements & specialty items.
Please note, all Food & Beverage must be purchased through the Hotel & served by Hotel Staff. •Menus are subject to change & ingredients may vary based on seasonality or availability.
MEAL SERVICE
Plated meal service is based on a two (2) hour serve time. An additional charge will be assessed if desserts will be served at breaks following the designated meal period to ensure the quality & presentation of products. The amount of product served at the break will be based on the guaranteed number of guests from your scheduled meal. When selecting more than one entrée, pricing is based on the item with the highest cost.
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 groups of 250 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 than 10 % over the final guarantees.
LABORCHARGES
For your budgeting purposes, the following labor charges apply where applicable:
Bartender: $250.00 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
March 2024
Chefs Fees: $250.00 per chef for up to 2 hours
Butler Passing: $75.00 per server per hour
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Menu prices are provided for guidance in budget development only.
Selections are per person & are subject to 24% service charge; subject to increase.
MEETING SPACE
Function rooms are assigned according to the anticipated number of guests. If there are fluctuations in the number of attendees. The Holiday Inn Portland Columbia Riverfront, reserves the right to reassign meeting rooms. Please confirm or re-confirm your meeting space with your event manager prior to printing any materials listing specific meeting or function room locations.
Should you request a change to a room set within twenty four (24) hours of the event, a reset fee will be charged. Charges are based on the size of the event room & complexity of changes requested. Charges start at $400.00 & are subject to a 24% service charge. Additional fees may apply if the space has been permitted with the Fire Marshal’s office. Please connect with your event specialist to determine if your event requires permitting through the Fire Marshal’s office. Permitting fees will be added to your final bill.
SIGNAGE & DECORATIONS
All displays & decorations will be subject to our written approval prior to your event. The following items are prohibited: fog machines, cold spark machines, sparklers & confetti. In the event that these items are used the hotel will provide a warning to the group contact. The event will be closed down should infractions continue. The hotel may assess labor and/or cleaning fees & will pass along any fines associated with the infraction. Associated charges will be added to the final bill.
Affixing anything to the walls, doors or ceilings is prohibited as surfaces are easily damaged. Hotel reserves the right to approve all signage. All signs must be professionally printed & displayed with poster easels or standing sign holders. The hotel requires hotel staff to hang banners. A $50 fee applies to each banner hung.
LINENS & VENDORS
Basic linen is provided at no additional cost for your event. Linen is provided by a third party & is subject to availability, It is advisable to select a secondary color/s in additional to your preferred color/s. Color selections are due no less than 3 weeks prior to your scheduled event/s. Specialty linens & napkins are available through outside vendors. Your event manager will be happy to assist you with these services. All deliveries should be coordinated with your event manager.
If you use an outside vendor who will be delivering and/or providing any event services, the vendor must maintain the same types & amounts of insurance as we require of you. With their insurance being primary to any similar insurance carried by us. The Hotel, COHO & Hotel Owner must be named as an additional insureds on the vendor's insurance. The vendor must provide us certificates of insurance seven (7) days prior to the performance of their contract with you. Delivery time for all displays, exhibits, decorations, equipment & musicians/entertainers must be coordinated with the hotel in advance.
AUDIO/VISUAL
Encore Global is our in-house AV team, providing thorough, professional & knowledgeable assistance for your event. In addition to audio & visual equipment rentals, the team will assist with rigging, electrical & internet needs to make a memorable event. Due to increasing equipment useage from entertainers & DJ’s, it is advisable to connect your entertainment with the team & Encore Global to ensure all power & internet needs are addressed in advance.
March 2024
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness Menu prices are provided for guidance in budget development only.
Selections are per person & are subject to 24% service charge; subject to increase.
(CONTINUED)
EVENT PLANNING INFORMATION
SECURITY
The Hotel assumes no responsibility for loss or damage to items left in function rooms. It is advised that all items are taken out of meeting rooms at the conclusion of event. Your event specialists can assist in contracting outside security services at prevailing rates.
Hotel reserves the right based on its reasonable judgment to require you to retain security personnel in order to safeguard guests or property in hotel. Any security personnel retained by you must be at your own expense & from a licensed security company that meets the minimum standards established by hotel, including insurance & indemnification requirements, & at all times remain subject to hotel’s
SHIPPING, RECEIVING & STORAGE
Hotel does not have adequate space to receive & store large packages prior to your arrival. As a courtesy, the Hotel will receive & store up to 3 packages no larger than 24”x24”x18” no more than 3 business days prior the first scheduled function. Packages arriving earlier than the approved period will be subject to a daily storage fee. Packages in excess of 3 for any given event may be returned to sender. All associated fees will be added to the master bill for the scheduled event.
When shipping to the Hotel, we ask that packages:
a) Be shipped to arrive no more than 3 days prior to the event.
b) All packages should be numbered 1 of 3, 2 of 3, 3 of 3
c) All packages must be addressed as follows:
Holiday Inn Portland-Columbia Riverfront
909 N Hayden Island Drive, Portland, OR 97217
Hold for: Guest Name, Company Name
Arrival Date/Departure Date
It is the sole responsibility of the sending/receiving party to ascertain that their packages have arrived.
March 2024
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness
Menu prices are provided for guidance in budget development only.
Selections are per person & are subject to 24% service charge; subject to increase.
(CONTINUED)
EVENT PLANNING INFORMATION