CATERING MENU
OUR APPROACH
The Northwest is a place where we still mostly eat and drink what we grow, pick, forage, raise, hunt, gather, fish, crush, distill, vinify and brew. It’s a way of life that promotes health and longevity. Come join us and 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 and manage the reuse, recycling, and composting of all products that we purchase. Our kitchen is committed to being good stewards of the region, supporting local farms and suppliers, while utilizing sustainable practices in the purchase and preparation of products.
We use the finest ingredients from the following local farms and purveyors:
Willamette Valley Farm Fresh Eggs
Willamette Valley Potatoes
Washington and Hood River Pears
Tillamook Brand Cheeses
Carlton Farms Pork
Walla Walla Onions
Hermiston Watermelon
Hazelnuts from Evonuk Farms
Oats and Grains from Bob’s Red Mill
SP Breakfast Bratwurst
SP Chicken Apple Sausage
Northwest Wild Steelhead
PLATED LUNCH SELECTIONS
Selections are per person & are subject to 24% service charge.
Plated entrées include salad, chef’s choice roasted vegetables & dessert selection, tableside service of regular coffee, decaf coffee, iced tea & stash herbal teas upon request.
STARTER SELECTIONS
SALADS
market salad O¡
grape tomatoes, julienne carrots, daikon radish, sliced cucumber, herb vinaigrette
caesar salad ú
seasoned chickpea croutons, shaved parmesan
northwest kale salad O¡ spinach, kale, roasted apples, grapes, toasted walnuts, citrus dijon dressing
baby spinach salad O¡ pepitas, jicama, cherry tomatoes, creamy cilantro dressing
kale and brussel sprout slaw feta, toasted almonds, apples, lemon herb vinaigrette
ENHANCED OPTIONS O
replace our traditional starter with one of our enhanced options add 3 per person
arugula & spinach salad ê roasted artichokes, peppers, prosciutto, balsamic vinaigrette
harvest salad ú
roasted butternut squash, beets, parsnips, bleu cheese dressing
ENTRÉES O
{maximum of 2 entrée selections. per person charge will reflect the higher entrée price}
teriyaki grilled chicken ê 43
garlic teriyaki, scallions, pineapple salsa, jasmine rice
chicken piccata O 44
lemon-caper cream sauce, wild rice
buffalo chicken 44 blue cheese crumbles, smashed yukon potatoes
grilled salmon O 45 israeli coucous ú
broiled flank steak Oê 47
adobo roasted potatoes, pinot noir demi,
chipotle bbq chicken 44
mango salsa, roasted asparagus, spanish rice
panko crusted carlton pork tenderloin 44 apple- raisin chutney, sweet potato mash
*wild mushroom risotto cake ú 41 shaved parmesan, roasted vegetables
tofu bowl ¡ú 41
roasted yukon potatoes, kale, tomatoes, onions, peppers, romesco sauce
March 2025 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 and are subject to 24% service charge; subject to increase.
PLATED SALAD ENTRÉE & SANDWICH SELECTIONS
Selections are per person & are subject to 24% service charge.
Plated selections include choice of single dessert selection & tableside service of regular coffee, decaf coffee, iced tea & stash herbal teas upon request. maximum of 2 entrée selections. The per person charge will reflect the higher entrée price.
Salad and Sandwich selections 40 per person
*korean bbq chicken & romaine salad ê
bean sprouts, bell pepper, snap peas, mandarin oranges, sesame oil, lemon-soy dressing
northwest romaine & turkey salad O
toasted walnuts, dried cherries, sliced mushrooms, blue cheese dressing
oregon salad
baby greens, local blue cheese, poached pears, toasted hazelnuts, apple vinaigrette
BOXED LUNCHES
make any salad or sandwich a boxed meal $4 per person
a cookie, potato chips, whole fruit on the side, soda or bottled water
grilled vegetable wrap ú
portabella, roma tomatoes, bell peppers, arugula, basil pesto spread, spinach wrap
italian deli sandwich
ham, salami, provolone, tomato, mama lil’s peppers, arugula, roasted garlic-dijon aïoli, ciabatta roll
roasted turkey club
bacon, pepper jack, onions, lettuce, tomato, avocado spread, ciabatta roll
curried vegan wrap ¡
curried vegan salad, almonds, asparagus, scallions, raisins, arugula, spinach tortilla
roast beef
caramelized onions, butter lettuce, tomatoes, boursin, horseradish spread, ciabatta
March 2025
Boxed lunches are presented with recyclable boxes, napkins & cutlery
Gluten-free bread will be upon request for 5% of your guaranteed attendance. 4 per person charge will be added to your bill for requests for gluten-free product above the listed amount.
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 and are subject to 24% service charge; subject to increase.
PLATED DESSERT SELECTIONS
DESSERTS ú
plated entrées are accompanied by a single dessert selection
flourless chocolate cake O
rich chocolate ganache cake, raspberry sauce, fresh raspberries
ny cheesecake
sliced strawberries, chocolate curl
carrot cake
cream cheese icing, caramel drizzle
cookies and brownies
served family style for the table
strawberry shortcake
vanilla cake, layers of whipped cream, strawberries
replace our traditional desserts with one of our enhanced options add 7 per person
lemon italian cream cake
yellow cake, lemon cream, vanilla cake crumble, confectioners’ sugar
banana cake
light layers of banana vanilla custard
crème brulé cheesecake
chocolate truffle delight
chocolate truffle cake, bittersweet chocolate ganache
March 2025 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 and are subject to 24% service charge; subject to increase.
LUNCH BUFFET SELECTIONS
Served for one and one-half hours. We kindly request a minimum of 12 guests.
▪ 12-24 guests 48 per person ▪ 25 guests and up 46 per person
BUILD YOUR OWN BUTCHER BLOCK DELI & SALAD BAR
beverage station: herbal teas, iced tea, regular and 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 and sourdough
assorted cookies, brownies
**Need expedite service? Ask your service manager for premade options +6 per person
*gluten free bread will be available for up to 5% of your guaranteed attendance upon request a 5 per person charge will be added to your bill for requests of gluten free product above this amount
all lunch buffets are served with coffee station: regular, decaf coffee, iced tea, herbal teas, enhanced with torani syrups
March 2025 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 and are subject to 24% service charge; subject to increase.
DAY OF THE WEEK LUNCH BUFFETS
2 entrees: 47 per person, 3 entrees: 52 per person Served for one and one-half hours. We kindly request a minimum of 25 guests
Available Any Other Day of the Week, add $6 per person
Deli Buffet 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 and black bean salad ¡ roasted red peppers, red onion, cucumbers, sweet chili-citrus dressing
ENTRÉES O
cheese enchiladas ú poblano tomato sauce
flank steak ê chimichurri, caramelized onions
chicken chili verde ê
tomatillo, cilantro, pickled red onion
roasted pork loin ê
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, roasted artichokes
marinated tri-tip Oê
sun-dried tomato rubbed, red wine sauce
grilled cheese sandwiches
tillamook cheddar, rustic, and white cheddar
SERVED WITH *spanish rice O ú ê black beans O ú ê
flour tortillas ú salsa verde O¡ pico de gallo O¡ sour cream
SERVED WITH O
loaded tater tots cheese, onion, tomato, sour cream
roasted vegetables all lunch buffets are served with regular & decaf coffee, iced tea, stash herbal tea, enhanced with torani syrups & chef’s displayed desserts
March 2025 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 and are subject to 24% service charge; subject to increase.
DAY OF THE WEEK LUNCH BUFETS
2 entrees: 47 per person, 3 entrees: 52 per person Served for one and one-half hours. We kindly request a minimum of 25 guests
Available Any Other Day of the Week, add $6 per person
Deli Buffet 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
ENTRÉES Oê
pulled pork mini buns
smoked brisket ancho chili blackberry demi
bbq chicken breast
*can be substituted with vegan bbq “chicken”
cedar planked bbq salmon
SERVED WITH *bbq baked beans úOê
*roasted corn úO
baked potato
sour cream, butter, bacon bits, cheddar cheese & chives
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 ê
chicken teriyaki O
bell pepper, onion, sugar snap peas
beef and broccoli
sesame, ginger, soy
shrimp fried rice
korean bbq bulgogi beef
grilled peppers & onions
sweet & sour chicken
SERVED WITH pan fried yakisoba noodles úê
vegan roasted curry O¡
cauliflower, potatoes, carrots, coconut milk, almond milk
all lunch buffets are served with regular, decaf coffee, iced tea, herbal teas, enhanced with torani syrups & chef’s displayed desserts
March 2025 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 and are subject to 24% service charge; subject to increase.
DAY OF THE WEEK LUNCH BUFFETS
2 entrees: 47 per person, 3 entrees: 52 per person Served for one and one-half hours. We kindly request a minimum of 25 guests
Available Any Other Day of the Week, add $6 per person
Deli Buffet available 7 days a week
FRIDAY: A TASTE OF ITALY
SALADS
caesar salad úO
seasoned chickpea croutons, shaved parmesan, ceasar dressing
tuscan salad Oú
romaine and spring mix, kalamata olives, fresh mozzarella, cherry tomatoes, olive oil, basil vinaigrette
ENTRÉES
ravioli stracciatella ú
burrata, tomato-basil 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 beef 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
roasted vegetables O¡
all lunch buffets are served with regular, decaf coffee, iced tea, herbal teas, enhanced with torani syrups & chef’s displayed desserts
March 2025 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 and are subject to 24% service charge; subject to increase.
DAY OF THE WEEK LUNCH BUFFETS
2 entrees: 47 per person, 3 entrees: 52 per person Served for one and one-half hours. We kindly request a minimum of 25 guests
Available Any Other Day of the Week, add $6 per person
Deli Buffet available 7 days a week
SUNDAY: COMFORT CUISINE
SALADS úO
farmer salad O
red onion, grape tomatoes, cucumbers, carrots croutons, buttermilk ranch dressing
country potato salad ê O hard boiled eggs, dijon, scallions, red wine vinaigrette
ENTRÉES
country fried chicken
meatloaf ê bacon 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 ê O
roasted vegetables O¡
all lunch buffets are served with regular, decaf coffee, iced tea, herbal teas, enhanced with torani syrups & chef’s displayed desserts
March 2025 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 and are subject to 24% service charge; subject to increase.
MAKE YOUR DAY LUNCH BUFFET
Selections are per person & are subject to 24% service charge. Served for one and one-half hours. We kindly request a minimum of 25 guests.
▪Create your own buffet from the selections listed: 2 entrées 50 per person ▪ 3 entrées 56 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 and red potato bacon salad Oê bacon, caramelized onions, grain mustard, aged sherry vinaigrette
caesar salad ú
seasoned chickpea crouton, shaved parmesan, caesar dressing
ENTRÉES
bratwursts & kielbasa grilled onions, pub buns, sauerkraut
cedar planked salmon Oê
miso-honey glaze
herb crusted pork tenderloin Oê red wine demi-glace
boneless beef short rib Oê red wine demi
*crispy eggplant ¡ moroccan spice puree
chicken thigh Oê
braised chicken thigh, leeks
herb seared chicken breast O
*creamy grilled corn risotto
ravioli stracciatella ú
burrata, tomato-basil sauce
marinated tri-tip Oê
sun-dried tomato rubbed, red wine sauce
beer braised pot roast natural pan gravy
grilled steelhead trout marionberry glaze
stuffed bell peppers
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
smashed yukon gold potatoes
SERVED WITH
roasted vegetables O¡
all lunch buffets are served with
regular & decaf coffee, iced tea, stash herbal tea, enhanced with torani syrups & chef’s displayed desserts
March 2025 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 and 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, subject to chage
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 and guests in attendance are all unique as it relates to budgets, dietary requirements and specialty items.
Please note, all Food & Beverage must be purchased through the Hotel and served by Hotel Staff. •Menus are subject to change and 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 and 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 and quality concerns, items from any buffets cannot be served outside of the scheduled meal time and 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 and five business days for groups of 250 or more. This number will be considered your minimum guarantee and 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 and will not set rooms for more than10 % over the final guarantees.
LABORCHARGES
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:
$300.00 per chef for up to 2 hours
Butler Passing:
$95.00 per server per hour
March 2025 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 and are subject to 24% service charge; subject to increase.
EVENT PLANNING INFORMATION (CONTINUED)
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 and complexity of changes requested. Charges start at $400.00 and 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 AND DECORATIONS
All displays and decorations will be subject to our written approval prior to your event. The following items are prohibited: fog machines, cold spark machines, sparklers and 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 and 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 and 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 and 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 and 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 and amounts of insurance as we require of you, with their insurance being primary to any similar insurance carried by us. The Hotel, COHO and 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 and musicians/entertainers must be coordinated with the hotel in advance.
AUDIO/VISUAL
Encore Global is our in-house AV team, providing thorough, professional and knowledgeable assistance for your event. In addition to audio and visual equipment rentals, the team will assist with rigging, electrical and internet needs to make a memorable event. Due to increasing equipment useage from entertainers and DJ’s, it is advisable to connect your entertainment with the team and Encore Global to ensure all power and internet needs are addressed in advance.
March 2025 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 and are subject to 24% service charge; subject to increase.
EVENT PLANNING INFORMATION (CONTINUED)
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 and from a licensed security company that meets the minimum standards established by hotel, including insurance and indemnification requirements, and at all times remain subject to hotel’s discretion.
SHIPPING, RECEIVING AND STORAGE
Hotel does not have adequate space to receive and store large packages prior to your arrival. As a courtesy, the hotel will receive and 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 2025 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 and are subject to 24% service charge; subject to increase.