HICR Reception and Bar Menu 2024

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.

COLD HORS D’OEUVRES

oregon smoked salmon lox canapes

cream cheese

 600 per 100 pieces

crispy pita & hummus ú ê

roasted garlic hummus, edamame hummus, & chili-olive tapenade

 450 per 100 pieces

antipasto skewersO

mozzarella, olives, salami, roasted artichoke hearts

 600 per 100 pieces

deviled eggs Oê

garnishes with candied bacon

 600 per 100 pieces

jumbo prawn cocktail Oê

served in a bloody mary sauce

 650 per 100 pieces

caprese skewers Oú

heirloom tomatoes, marinated mozzarella, basil, balsamic glaze

 600 per 100 pieces

fresh seasonal fruit skewers Oú

honey yogurt dip

 650 per 100 pieces

tequilla scallop ceviche shooters Oê

 700 per 100 pieces

curried chicken salad

phyllo cup

 550 per 100 pieces

HOT HORS D’OEUVRES

empanada ê

pork, cilantro, spices

 650 per 100 pieces

basil-tomato cocktail meatballs Oê

 550 per 100 pieces

crispy chicken wings

bbq êor buffalo O

sauce will default to bbq if not selected

 550 per 100 pieces

bbq pork sliders

slow braised smoked pork, pineapple slaw, king’s hawaiian bun

650 per 100 pieces

beef satay Oê

peanut sauce

600 per 100 pcs

salmon yakitori Oê

sweet chili sauce

700 per 100 pcs

smoked stuffed mushrooms Oú

spinach, boursin cheese

 700 per 100 pieces

grilled lemon garlic shrimp skewers O

 700 per 100 pieces

chicken meatball

poblano cream

 600 per 100 pieces

vegetable spring roll ú ê

sweet chili sauce

 550 per 100 pieces

pork pot sticker ê

ginger soy sauce

 500 per 100 pieces

bacon-wrapped scallops O

lemon cream

 650 per 100 pieces

fried tempeh skewers O¡

 600 per 100 pieces

brie cheese tartlet ú

brie-rosemary cranberry jam

toasted hazelnuts, phyllo shell

 650 per 100 pieces

steak bites O

horseradish demi

 650 per 100 pieces

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.

hand-crafted domestic & imported cheese tray 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 450 (serves 25)

 large 650 (serves 50)

seasonal fresh fruit & berry display O¡

pineapple, melon, cantaloupe, grapes, seasonal berries

 small 400 (serves 25)

 large 550 (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 400 (serves 25)

oregon lox

 large 550 (serves 50)

lemon, capers, onions, mini bagels, dill cream cheese, chopped eggs

 400 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)

 450 per 25 guests

cedar plank salmon ê

mesquite glaze

450 per 25 guests

marinated roasted vegetables

balsamic glaze

 small 450 (serves 25)  large 550 (serves 50)

baked brie trio

french brie trio: marionberry, raspberry, apricot

puff pastry

candied nuts, french bread, sliced local pears, sliced local apples

500 (serves 30)

asian display

crispy chicken wings, garlic ginger hoisin ê

pork pot stickers ê

vegetable spring rolls, sweet chili sauce ú ê

cold asian rice noodle salad ú Oê

 775 (serves 25)

mini dessert display ú

chocolate dipped strawberries, assorted fruit bars, cookies, brownies, mini cheesecakes, petit fours, macarons

 700 (serves 25)

hot cream cheese & cranberry almond dip ú

french bread, pita

400 (serves 25)

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.

Served for one & one-half hours. We kindly request a minimum of 50 guests.

Stations are available to serve as additions to your reception & prepared to order by our culinary team

ACTION STATIONS

*Requires Chef Attendant or Carver

priced per guest

glazed pit ham êO

mustard, artisan rolls

450 per 25 guests

stuffed pork loin êO

spinach, artichoke, italian sausage

red wine demi glace

500 per 40 guests smoked prime rib of beef O

creamy horseradish, au jus, artisan rolls

700 per 40 guests

smoked whole tom turkey êO

mayonnaise, dijon mustard, artisan rolls

450 per 25 guests

smoked tri-tip êO

au jus, rolls

600 per 40 guests

fresh salad Oú 16

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 20

shrimp, tomatoes, onions, garlic butter, citrus

blackened salmon station O 25

local braised greens, cajun rice, assorted aïoli

soft taco bar O 24

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 21

penne, cavtappi & rotini

sausage, chicken, shrimp, tomatoes, mushrooms,

cream sauce, tomato sauce, pesto

March 2024

just like grandmas grilled cheese station 17

featuring portland french bread creations:

old fashioned white, american cheese

seven grain whole wheat, grilled tomato, tillamook cheddar rustic sourdough, provolone

gourmet mac & cheese station 20

traditional macaroni, tillamook cheddar

cavatappi, bacon, fontina

penne pasta, mushroom, tomato, spinach, vegetables

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.

We kindly request a minimum of 25 guests. {additional enhancements available with our action station selections} Coffee sta on: 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 & imported cheese tray ú

tillamook smoked cheddars, dill havarti, havarti, cheddar, french-style brie, pepper-jack, swiss, rogue river blue, boursin, grape garnish, local jam, crackers & baguettes

seasonal fresh fruit & berry display O¡

pineapple, melon, cantaloupe, grapes, seasonal berries

select a maximum of four

Served for one & one-half hours

service with approximately:  4 pieces per person l 40  6 pieces per person l 46 

COLD HORS D’OEUVRES

oregon smoked salmon lox canapes

cream cheese

antipasto skewersO

mozzarella, olives, salami, roasted artichoke hearts

crispy pita & hummus ú ê

roasted garlic hummus, edamame

hummus, & chili-olive tapenade

curried chicken salad

phyllo cup

deviled eggs Oê

garnishes with candied bacon

caprese skewers Oú

heirloom tomatoes, marinated mozzarella, basil balsamic glaze

fresh seasonal fruit skewers Oú

honey yogurt dip

empanada ê

pork, cilantro, spices

tequilla scallop ceviche shooter

bacon wrapped scallops

lemon cream

March 2024

8 pieces per person l 50

HOT HORS D’OEUVRES

steak bites O

horseradish demi

smoked stuffed mushrooms Oú

spinach, boursin cheese

chicken meatball

poblano cream

crispy chicken wings Oê

bbq or buffalo

sauce will default to bbq if not selected

grilled lemon garlic shrimp skewers O

upgraded selections add 4 per person

salmon yakitori

sweet chili sauce

jumbo prawn cocktail

bloody mary cocktail sauce

bbq pork sliders

basil-tomato cocktail meatballs

beef satay Oê

peanut sauce

pork pot sticker ê

ginger soy sauce

brie cheese tartlet ú

brie-rosemary cranberry jam

toasted hazelnuts, phyllo shell

vegetable spring rolls ú

sweet chili sauce

slow braised smoked pork

pineapple slaw, hawaiian roll

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.

We kindly request a minimum of 50 guests. Coffee sta on: regular, decaf coffee, iced tea, herbal teas, enhanced with torani syrups

a ended sta on packages served for 90 minutes

{minimum of 4 stations)

4 stations 70

5 stations 85

6 stations 95

 FROM THE CARVING BOARD

served with artisan rolls

glazed pit ham Oê mustard, artisan rolls

450 per 25 guests

stuffed pork loin Oê spinach, artichoke, italian sausage

red wine demi glace

 500 per 40 guests

smoked prime rib of beef O creamy horseradish, au jus

 700 per 40 guests

smoked whole tom turkey Oê mayonnaise, dijon mustard, artisan rolls

 450 per 25 guests

 ACTION STATIONS

fresh salad Oú 16

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 20

shrimp, tomatoes, onions, garlic butter, citrus trio pasta bar 21

penne, cavtappi & rotini

sausage, chicken, shrimp, tomatoes, mushrooms, cream sauce, tomato sauce, pesto

stir-fry station ê 23

ginger soy marinated chicken or beef, asian vegetables, soba noodles, teriyaki sauce

fajita station ê 23

cilantro lime marinated chicken or beef, peppers, onions, flour tortillas, traditional salsa, salsa verde

blackened salmon station O 25

local braised greens, cajon rice, assorted aioli

soft taco bar O 24

chicken, pork, or beef, cabbage, cilantro, yellow onion, salsa trio, sour cream, guacamole, fresh corn & flour tortillas

substitute shrimp add 3 per person

March 2024

 $250 chef fee for the first two a ended ac on or carving sta ons fee increases to $400 for each addi onal a ended ac on or carving sta on

DISPLAYS

vegetable crudité¡O16

broccoli, cauliflower, asparagus, artichoke hearts, carrots, celery, cherry tomatoes, cucumbers, black olives, buttermilk ranch pita, hummus (Owithout pita, ¡ê without dipping sauce)

cheese & fruit ¡ 26

fruit display: pineapple, melon, cantaloupe, grape garnish, seasonal berries

hand-crafted domestic & imported cheese tray ú

tillamook smoked cheddars, dill havarti, havarti, cheddar, french-style brie, pepper-jack, swiss, rogue river blue, boursin, grape garnish, local jam, crackers & baguettes

antipasto display 27

cured meats, pesto mozzarella, boursin, marinated mushrooms, fire-roasted artichokes, olives, mama lil’s peppers, roasted tomatoes, sliced baguette (Owithout baguette)

asian display 26

crispy chicken wings, garlic ginger hoisin ê

choice of pork pot stickers ê or vegetable spring rolls, sweet chili sauce ú ê

cold asian rice noodle salad ú Oê

DESSERT

mini dessert display ú 28

chocolate dipped strawberries, assorted fruit bars, cookies, brownies, mini cheesecakes, petit fours, 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 & are subject to 24% service charge; subject to increase.

In compliance with the Oregon Liquor Commission regulations, all alcoholic beverages must be dispensed by licensed hotel sta . We provide one bar per every one hundred guests. For each bar there is a licensed bartender fee of $250. 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

hennessey cognac, bacardi light rum, captain morgan spiced rum, bailey’s irish cream, kahlua, fireball whiskey

BEER

budweiser, bud light, coors, coors light, widmer drop top, hop valley ipa, seasonal local cider

WINE

northwest wines by the glass

first hour 30 l second hour 20 l each additional 15

twohourminimum

CALL HOSTED BAR

absolut vodka, tanqueray gin, jack daniels whiskey

jose cuervo tequila, bacardi light rum, captain morgan spiced rum, bailey’s irish cream, kahlua, fireball whiskey

BEER

budweiser, bud light, coors, coors light, widmer drop top, hop valley ipa, seasonal local cider

WINE

house wines by the glass

first hour 25 l second hour 16 l each additional 12

BASIC HOSPITALITY SERVICE 12 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 16 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

March 2024

Menu prices are provided for guidance in budget development only.

Selections are per person & are subject to 24% service charge; subject to increase.

IncompliancewiththeOregon

LiquorCommissionregulations,all alcoholicbeveragesmustbe dispensedbylicensedhotelstaff. Foreachbarthereisalicensed bartenderfeeof$250.Weprovide onebarforeveryonehundred guests.Ahotel-designatedalcohol monitormayberequiredfor eventswithfourormorebars. Partieswith500ormoreguests,or bythedesignationofhotel management.Additionalchargeof 75peralcoholmonitor

March 2024

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

hennessy 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

monarch gin

monarch rum

monarch tequila

monarch vodka

monarch whiskey blend

available on all bars

bailey’s irish cream

kahlua

fireball whiskey

malibu coconut rum

a selection from the following will be available:

house wines by the glass 9

northwest wines by the glass 11

mineral water & fresh juices 5

sparkling water

orange grapefruit cranberry

pineapple tomato assorted coke soda 5

regular & sugar free red bull 7

perrier 6

Menu prices are provided for guidance in budget development only. Selections are per person & are subject to 24% service charge; subject to increase.

Allow roughly half bottle of wine per guest.

SPARKLING/ROSE

brut, chateau ste. michelle, washington 40

opera prima, spain 27

rose, charles & charles, washington 38

WHITE

chardonnay, canyon road, california 26

chardonnay, 14 hands, washington 39

chardonnay, eola hills, oregon 37

pinot gris, canyon road, california 28

pinot gris, underwood, oregon 35

riesling, willamette valley, oregon 36

pinot blanc, willamette valley, oregon 61

sauvignon blanc, oyster bay, new zealand 44

March 2024

RED

pinot noir, underwood, oregon 37

pinot noir, eola hills, oregon 40

pinot noir, duck pond, oregon 46

malbec, bodega norton reserve, argentina 48

cabernet sauvignon, canyon road, california 26

cabernet sauvignon, 14 hands, washington 42

cabernet sauvignon, eola hills, oregon 45

merlot, canyon road, california 26

DOMESTIC 8

budweiser

bud light coors

coors light

non-alcoholic

MICRO + IMPORT 9

widmer drop top

hop valley ipa seasonal corona local cider

We gladly offer beer service by the bottle or keg.

domestic keg 600 microbrew keg 750

{1 keg serves approximately 120 – 16 oz glasses

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.

keg corkage 275 wine corkage 18

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

EVENT PLANNING INFORMATION

March 2024

Chefs Fees:

$250.00 per chef for up to 2 hours

Butler Passing: $75.00 per server per hour

(CONTINUED)

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

Menu prices are provided for guidance in budget development only. Selections are per person & are subject to 24% service charge; subject to increase.

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

Menu prices are provided for guidance in budget development only.

Selections are per person & are subject to 24% service charge; subject to increase.