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 Steelh
HORS D’OEUVRES
COLD HORS D’OEUVRES
oregon lox smoked salmon canapes
cream cheese
▪ 650 per 100 pieces
crispy pita & hummus úê
roasted garlic Hummus, edamame hummus, & chili-olive tapenade
▪ 500 per 100 pieces
antipasto skewers O
mozzarella, olives, salami, roasted artichoke hearts
▪ 650 per 100 pieces
deviled eggs Oê
garnishes with candied bacon
▪ 700 per 100 pieces
jumbo prawn cocktail Oê
served in a bloody mary sauce
▪ 750 per 100 pieces
caprese skewers Oú
heirloom tomatoes, marinated mozzarella, basil, balsamic glaze
▪ 650 per 100 pieces
fresh seasonal fruit skewers Oú
honey yogurt dip
▪ 700 per 100 pieces
tequilla scallop ceviche shooters
▪ 700 per 100 pieces
curried chicken salad
phyllo cup
▪ 600 per 100 pieces
HOT HORS D’OEUVRES
empanada ê pork, cilantro, spices
▪ 700 per 100 pieces
basil-tomato cocktail meatballs ê
▪ 600 per 100 pieces
crispy chicken wings
bbqê or buffaloO
sauce will default to bbq if not selected
▪ 600 per 100 pieces
bbq pork sliders
slow braised smoked pork, pineapple slaw, king’s hawaiian bun
▪700 per 100 pieces
beef satay Oê
peanut sauce
▪650 per 100 pieces
salmon yakitori Oê
sweet chili sauce
▪750 per 100 pieces
smoked stuffed mushrooms Oú
spinach, boursin cheese
▪ 700 per 100 pieces
grilled lemon garlic shrimp skewers O
▪ 700 per 100 pieces
chorizo stuffed mushrooms
onions, parmesan, asiago
▪ 700 per 100 pieces
chicken meatball
poblano cream
▪ 600 per 100 pieces
vegetable spring roll ú
sweet chili sauce
▪ 600 per 100 pieces
pork pot sticker ê
ginger soy sauce
▪ 550 per 100 pieces
bacon-wrapped scallops O
lemon cream
▪ 700 per 100 pieces
fried tempeh skewers O¡
▪ 650 per 100 pieces
brie cheese tartlet ú
brie-rosemary cranberry jam
toasted hazelnuts, phyllo shell
▪750 per 100 pieces
steak bites
horseradish demi
▪ 700 per 100 pieces
lemon grass beef skewers
hoisin sauce
▪ 700 per 100 pieces
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.
RECEPTION DISPLAYS
hand-crafted artisan cheese display ú tillamook smoked cheddars, dill havarti, havarti, cheddar french-style brie, pepper-jack, swiss, rogue river blue, boursin, grape garnish, local jam, crackers & baguettes
▪ small 500 (serves 25) ▪ large 700 (serves 50)
seasonal fresh fruit & berry display O¡ pineapple, melon, cantaloupe, grapes, seasonal berries
▪ small 500 (serves 25) ▪ large 650 (serves 50)
vegetable crudite Oú (ê¡without dipping sauce)
broccoli, cauliflower, asparagus, fire-roasted artichokes, carrots, celery, cherry tomatoes, cucumbers, black olives, buttermilk ranch
▪ small 500 (serves 25) ▪ large 650 (serves 50)
oregon lox platter lemon, capers, onions, mini bagels, dill cream cheese, chopped eggs
▪ 500 per 25 guests
antipasto display
cured meats, pesto mozzarella, boursin, marinated mushrooms, fire-roasted artichokes, olives, mama lil’s peppers, roasted tomatoes, sliced baguette (Owithout baguette)
▪ 550 per 25 guests
cedar plank salmon mesquite glaze
▪ 550 (serves 25)
marinated roasted vegetables balsamic glaze
▪small 550 (serves25) ▪large 650 (serves 50)
baked brie trio
baked soft french cheese with marionberry, blueberry & strawberry jam, fluffy puff pastry
french bread, sliced local pears, sliced local apples
▪ 550 (serve 30)
asian display
crispy chicken wings, garlic ginger hoisin, pork pot stickers, vegetable spring rolls, sweet chili sauce
cold asian rice noodle salad ¡
▪800 (serves 25)
mini dessert display ú
chocolate dipped strawberries, assorted fruit bars, cookies, brownies, mini cheesecakes, petit fours, macarons
▪ 750 (serves 25)
hot cream cheese and cranberry almond dip
french bread, pit
▪ 450 (serves 25)
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.
ACTION & CARVING STATIONS
Served for one & one-half hours. Stations are available to serve as additions to your reception & prepared to order by our culinary team
ACTION STATIONS
*Requires Chef Attendant or Carver $300 fee
priced per guest
We kindly request a minimum of 50 guests.
glazed pit ham ê
mustard, artisan rolls
450 per 25 guests
stuffed pork loin ê
spinach, artichoke, italian sausage
red wine demi glace
550 per 40 guests
smoked prime rib of beef O
creamy horseradish, au jus, artisan rolls
800 per 40 guests
smoked whole tom turkey ê
mayonnaise, dijon mustard, artisan rolls
500 per 25 guests
smoked tri-tip au jus, rolls
650 per 40 guests
fresh salad Oú 19
mixed greens, baby spinach, carrots, english cucumbers, grape tomatoes, bacon bits, chopped eggs, sunflower seeds, black olives, cheddar cheese, ranch, roasted apple vinaigrette
sauteed shrimp scampi O 23
shrimp, tomatoes, onions, garlic butter, citrus
blackened salmon station O 28
local braised greens, cajun rice, assorted aïoli
soft taco bar O 27
chicken, pork, or beef, cabbage, cilantro, yellow onion, salsa trio, sour cream, guacamole, fresh corn & flour tortillas
substitute shrimp add 3 per person
trio pasta bar 25
penne, cavtappi & rotini
sausage, chicken, shrimp, tomatoes, mushrooms, cream sauce, tomato sauce, pesto
just like grandmas grilled cheese station 19
five cheese cheddar, old fashioned white, provolone whole wheat, swiss, sourdough
gourmet mac & cheese station 25
traditional macaroni, tillamook cheddar
cavatappi, bacon, fontina, penne pasta, mushroom, tomato, spinach, vegetables
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.
RECEPTION PACKAGES
We kindly request a minimum of 25 guests. {additional enhancements available with our action station selections} Coffee station: regular, decaf coffee, iced tea, herbal teas, enhanced with torani syrups
DISPLAYS select two
vegetable crudite Oú
broccoli, cauliflower, asparagus, artichoke hearts, carrots, celery, cherry tomatoes, cucumbers, black olives, buttermilk ranch
(¡ê without dipping sauce)
hand-crafted domestic and imported cheese tray ú
tillamook smoked cheddars, dill havarti, havarti, cheddar, french-style brie, pepper-jack, swiss, rogue river blue, boursin, grape garnish, crackers (Owithout crackers)
seasonal fresh fruit & berry display Oê pineapple, melon, cantaloupe, grapes, seasonal berries
select a maximum of four served for one and one-half hours
service with approximately: ▪ 4 pieces per person l 46 ▪ 6 pieces per person l 52 ▪ 8 pieces per person l 57
COLD HORS D’OEUVRES
oregon lox smoked salmon canapes cream cheese
antipasto skewers O mozzarella, olives, salami, roasted artichoke hearts
crispy pita & hummus úê
roasted garlic and edamame hummus, chili-olive tapenade
curried chicken salad phyllo cup
empanada ê pork, cilantro, spices
tequila scallop ceviche shooter
deviled eggs Oê
garnished with candied bacon
caprese skewers Oú
heirloom tomatoes, marinated mozzarella, basil balsamic glaze
fresh seasonal fruit skewers Oú honey yogurt dip
HOT HORS D’OEUVRES
steak bites horseradish demi
smoked stuffed mushrooms spinach boursin cheese
chicken meatball poblano cream
crispy chicken wings Oê
bbq or buffalo sauce will default to bbq if not selected
vegetable spring rolls ú
sweet chili sauce
upgraded selections add 6 per person
bacon wrapped scallops
lemon cream
salmon yakitori
sweet chili sauce
bbq pork sliders
slow braised smoked pork
pineapple slaw, hawaiian roll
jumbo prawn cocktail
beef satay
peanut sauce
pork pot sticker ê ginger soy sauce
brie cheese tartlet ú
brie-rosemary cranberry jam
toasted hazelnuts, phyllo shell
grilled lemon garlic shrimp skewers
bloody mary cocktail 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.
ACTION RECEPTION PACKAGE
We kindly request a minimum of 50 guests. Coffee station: regular, decaf coffee, iced tea, herbal teas, enhanced with torani syrups Items are available as a package or may be selected as additional items to a dinner buffet or robust hors d’Oeuvres reception. Not available for a la carte purchase. ⧫⧫
attended station packages served for 90 minutes {minimum of 4 stations)
4 stations 75
5 stations 90
6 stations 100
FROM THE CARVING BOARD
served with artisan rolls
glazed pit ham Oê mustard
▪450 per 25 guests
stuffed pork loin Oê
spinach, artichoke, italian sausage red wine demi glace
▪ 550 per 40 guests
smoked prime rib of beef O creamy horseradish, au jus
▪ 800 per 40 guests
smoke roasted turkey breast Oê mayonnaise, dijon mustard
▪ 500 per 25 guests
⧫⧫ ACTION STATIONS
fresh salad Oú 19
mixed greens, baby spinach, carrots, english cucumbers, grape tomatoes, bacon bits, chopped eggs, sunflower seeds, black olives, cheddar cheese, ranch, roasted apple vinaigrette
sauteed shrimp scampi O 23
shrimp, tomatoes, onions, garlic butter, citrus
trio pasta bar 25
penne, cavatappi, and rotini with sausage, chicken, shrimp, tomatoes, mushrooms, cream sauce, tomato sauce, pesto
stir-fry station ê 26
ginger soy marinated chicken or beef, asian vegetables, soba noodles, teriyaki sauce
fajita station ê 26
cilantro lime marinated chicken or beef, peppers, onions, flour tortillas, traditional salsa, salsa verde
blackened salmon station O 28
local braised greens, cajon rice, assorted aiolis
soft taco bar O 27
chicken, pork, or beef, cabbage, cilantro, yellow onion, salsa trio, sour cream, guacamole, fresh corn and flour tortillas substitute shrimp add 3 per person
DISPLAYS
vegetable crudité ¡ 18
broccoli, cauliflower, asparagus, fire-roasted artichokes, carrots, celery, cherry tomatoes, cucumber, black olives, buttermilk ranch, pita, hummus (O¡ without pita)
cheese and fruit ¡ 30
fruit display: pineapple, melon, cantaloupe, grape garnish, seasonal berries
hand-crafted artisan cheese tray 27
tillamook smoked cheddars, dill havarti, havarti, cheddar, french-style brie, pepper jack, swiss, rogue river blue, boursin, grape garnish, crackers and baguettes
antipasto display 29
cured meats, pesto mozzarella, boursin, marinated mushrooms, fire-roasted artichokes, olives, mama lil’s peppers, roasted tomatoes, sliced baguette (Owithout baguette)
asian display 30
crispy chicken wings, garlic ginger hoisin choice of pork pot stickersê or vegetable spring rolls, sweet chili sauce úê
cold asian rice noodle salad Oúê
DESSERT
March 2025
⧫⧫ $300 chef fee for the first two attended action and carving stations Fee increases to $400 for each additional attended action or carving station
mini dessert display 30
chocolate dipped strawberries, assorted fruit bars, cookies, brownies, mini cheesecakes, petit fours and macaroons
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.
HOSTED BAR & HOSPITALITY SERVICE
In compliance with the Oregon Liquor Commission regulations, all alcoholic beverages must be dispensed by licensed hotel staff. We provide one bar per every one hundred guests. For each bar there is a licensed bartender fee of $300. A hotel-designated alcohol monitor is required for events with four or more bars, parties with 500 or more guests, or by the designation of hotel management at $75 per monitor per hour.
PREMIUM HOSTED BAR
crown royal whiskey, hornitos tequila, pendleton canadian whiskey, tito’s vodka, grey goose vodka, johnny walker red, bombay sapphire gin, burnside bourbon courvoisier cognac, bacardi light rum, captain morgan spiced rum, bailey’s irish cream, kahlua, fireball whiskey BEER
coors, coors light, widmer drop top, hop valley ipa, seasonal local cider
northwest wines by the glass
CALL HOSTED BAR
absolut vodka, tanqueray gin, jack daniels whiskey, jose cuervo tequila, captain morgan spiced rum, bailey’s irish cream, kahlua, fireball whiskey
BEER
coors, coors light, widmer drop top, hop valley ipa, seasonal local cider WINE house wines by the glass
two hour minimum
BASIC HOSPITALITY SERVICE 14 per suite guest
includes glassware, ice, bar fruit to include lemons, limes, maraschino cherries, green olives, cocktail napkins, stir sticks
COMPLETE HOSPITALITY SUITE SERVICE I 18 per suite guest
includes glassware, ice, bar fruit to include lemons, limes, maraschino cherries, green olives, cocktail napkins, stir sticks, tonic, soda, coke, diet coke, 7 up, assorted juices to include orange, grapefruit, cranberry, tomato
TENDED BAR & BEVERAGES
In compliance with the Oregon Liquor Commission regulations, all alcoholic beverages must be dispensed by licensed hotel staff.
For each bar there is a licensed bartender fee of $300. We provide one bar for every one hundred guests. A hotel-designated alcohol monitor may be required for events with four or more bars.
Parties with 500 or more guests, or by the designation of hotel management. Additional charge of 75 per alcohol monitor
premium & 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
courvesior cognac
call bar brands 11
absolut vodka
tanqueray gin
jack daniels whiskey
jose cuervo tequila
captain morgan spiced rum
well bar brands from hood river distillery 8
gin
rum
tequila
vodka
whiskey blend
available on all bars
bailey’s irish cream
kahlua
fireball whiskey
malibu coconut rum
midori
mineral water & fresh juices 5
sparkling water
orange grapefruit
cranberry
pineapple tomato
assorted coke soda 5
regular & sugar free red bull 7
perrier 6
WINE SELECTIONS
Allow roughly half bottle of wine per guest.
SPARKLING/ROSE
brut, chateau ste. michelle, washington 53
opera prima, spain 20
stoller rose, washington 45
WHITE
chardonnay, stone cap, california 36
chardonnay, 14 hands, washington 50
chardonnay, chemistry, oregon 47
pinot gris, underwood, oregon 44
riesling, willamette valley, oregon 56
pinot blanc, willamette valley, oregon 69
sauvignon blanc, oyster bay, new zealand 56
christopher michael pinot gris 47
RED
pinot noir, underwood, oregon 44
pinot noir, eola hills, oregon 47
14 hands merlot 50
malbec, bodega norton reserve, argentina 44
cabernet sauvignon, stone cap, california 36
cabernet sauvignon, 14 hands, washington 50
cabernet sauvignon, chemistry, oregon 47
christopher michael pinto noir 47
DOMESTIC 8
michelob ultra coors
coors light non-alcoholic
MICRO + IMPORT 9
widmer drop top seasonal ipa blue moon
corona local cider
We gladly offer beer service by the bottle or keg. domestic keg 600 microbrewed keg 750
{1 keg serves approximately 165 – 12 oz glasses
House Wine by the Glass 9 NW Wine by the Glass 11
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 vintages that may not be listed here.
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
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.
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.
Menu prices are provided for guidance in budget development only.
Selections are per person and are subject to 24% service charge; subject to increase.