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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 25 guests.
BBQ two entrées 56 three entrées 61
Buffet served with jalapeno cornbread muffins & butter ú, baked beans O & corn on the cob Oú
SALADS select two
market salad O¡
grape tomatoes, carrots, daikon radish, cucumbers, herb vinaigrette
macaroni pasta salad ú
celery, onions, grape tomatoes, olives, bell peppers, cilantro lime dressing
country potato salad Oú
potatoes, celery, onions, mayonnaise dressing
seasonal fruit salad ú¡
seasonal fruits & berries, mandarin oranges, honey yogurt
coleslaw O ú
cabbage, peppers, onion, jicama, sweet chili dressing
all dinner buffets are served with regular & decaf co ee, iced tea, herbal tea, enhanced with torani syrups & chef’s displayed desserts
SIDES select one
jojo potatoes O¡
roasted garlic mashed potatoes Oú
cheese cavatappi mac & cheese
local beer, four cheese
ENTRÉES
slow smoked bone-in chicken O ê
cedar planked salmon O ê
mesquite glaze
bbq pulled pork
brioche buns
st louis country style ribs O ê
pendleton bbq sauce, walla walla onions
bbq chicken breast O ê
blackened steelhead trout O ê
citrus & tomato
strip loin of beef O ê
rich demi glaze, mushrooms
Enhance your meal with bbq shrimp O
citrus-garlic, beer
+ 2 per person
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 25 guests.
TOUR OF ITALY
two entrées 57 three entrées 62
Buffets are served with dinner rolls & butter, roasted vegetables
SALADS select two
caesar salad Oú
seasoned chickpea crouton, shaved parmesan, caesar dressing
sun-dried tomato pasta salad ú
feta, kalamata olives, grape tomatoes, arugula, sun-dried tomato pesto dressing
arcadian lettuce mix & arugla salad O¡
roasted asparagus, fennel, mushroom, herb vinaigrette
tuscan salad Oú
romaine & spring mix, kalamata olives, fresh mozzarella, cherry tomatoes, basil, olive oil & vinegar dressing
ENTRÉES
pork loin Oê
roasted apples, crispy prosciutto, mustard greens, borolo demi glace
marinated flank steak Oê
aged balsamic red wine reduction
grilled chicken piccata O
grilled chicken, lemon caper cream sauce
*roasted artichoke & spinach risotto Oú
shaved parmesan
four hour simmered beef bolognese
rigatoni, house made kettle marinara , hard shaved pecorino
cheese ravioli ú
pesto cream sauce
Enhance your meal with seafood ciopino O prawns, cod, salmon, spicy herbed tomato broth + 2 per person
SIDES select one
fingerling potatoes O¡
black kale, caramelized onions
mashed potatoes Oú
penne pasta florentine ú
spinach, tomato, garlic, parmesan
vegetable ratatouille O¡
plum tomatoes, fresh herbs
steamed rice
March 2024
all dinner buffets are served with regular & decaf co ee, iced tea, herbal tea, enhanced enhanced with torani syrups & chef’s displayed desserts
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 25 guests.
BRIDGE CITY two entrées 57 three entrées 62
Buffets are served with dinner rolls & butter, roasted vegetables
SALADS select two
market salad O¡
grape tomatoes, carrots, daikon radish, cucumbers, herb vinaigrette
northwest kale salad O¡
spinach, kale, roasted apples, grapes, toasted walnuts, currants, caramelized shallot dressing
rotini pasta salad ú cucumbers, onions, grape tomatoes, olives, ranch aioli
warm yukon & red potato bacon salad Oê
bacon, honey, dijon, scallions, red wine vinaigrette
all dinner buffets are served with regular & decaf co ee, iced tea, herbal tea, enhanced enhanced with torani syrups & chef’s displayed desserts
ENTRÉES
whole cedar planked salmon O ê
citrus-honey glaze, caramelized lemons
boneless beef short rib O ê
red wine demi {due to the preparation process, guarantees for meals including short ribs are required 5 business days in advance}
*roasted artichoke & spinach risotto O ú
shaved parmesan, roasted vegetables
chicken breast O
chardonnay cream & roasted pears
carlton farms pork loin O ê
stewed apples, raisins-rosemary-dijon pan gravy
tea glazed steelhead trout O ê
honey & brown sugar glaze
SIDES select one
mashed skin-on baby yukon potatoes O ú
fingerling potatoes, black kale, caramelized onions O¡
wild rice pilaf O ú ê
three cheese polenta O ú
baked cavatappi mac n’ cheese ú
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.
`
Plated entrées include fresh baked artisan dinner rolls, choice of single salad or soup & dessert selection, Chef’s choice of vegetables, tableside service of regular coffee, decaf co ee, iced tea & stash herbal tea upon request.
SALADS O
market salad ¡
grape tomatoes, julienne carrots, daikon radish, sliced cucumber, herb vinaigrette
caeser salad ú
chickpea croutons, shaved parmesan
northwest kale salad ú
spinach, kale, roasted apples, grapes, toasted walnuts, citrus dijon dressing
baby spinach salad ú¡
pepitas, jicama, cherry tomatoes, creamy cilantro dressing
field greens ú
roasted pears, gorgonzola, candied walnuts, dry cranberries, honey vinaigrette
SOUP SERVICE
braised chicken tortilla ê, potato leek úO, corn chowder úO, clam chowder O, tomato bisque Oú, minestrone, seafood chowder, vegan chili O¡, oregon wild mushroom soup ú
enhanced options O
replace our traditional starter with one of our enhanced options add 4 per person
arugula & spinach salad ê
roasted artichokes, peppers, prosciutto, balsamic vinaigrette
harvest salad ú
roasted butternut squash, beets, parsnips, bleu cheese dressing
ENTRÉES
{maximum of 2 entrée selections. per person charge will reflect the higher entrée price}
brined bone-in pork chop O 48
roasted apple grain mustard demi-glace, garlic mashed potatoes
pavé-cut new york sirloin steak O 56
roasted potato medley, bordelaise sauce
grilled salmon Oê 51
wild rice pilaf, shallot beurre blanc, roasted vegetables
*roasted artichoke & spinach risotto Oú 46
shaved parmesan
herb grilled chicken Oê 48
adobo roasted potatoes, balsamic onion & bacon jam
hickory roasted chicken Oê 48
seasonal mushrooms, rosemary scented wild rice pilaf
crab stuffed salmon 56
brie, lemon beurre blanc, bread crumbs, yukon gold potato cake
seared cod O 47
greek style olives, heirloom tomatoes, feta, citrus, olive oil
tea glazed steelhead trout Oê 52
honey & brown sugar glaze
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.
`
March 2024
DESSERTS ú
plated entrées are accompanied by a single dessert selection
flourless chocolate cakeO
rich chocolate ganache cake, raspberry sauce, fresh raspberries
ny cheesecake
sliced strawberries, chocolate curl
carrot cake
cream cheese icing, caramel drizzle
key lime pie
key lime custard, graham cracker crust, whipped cream
cookies & brownies
served family style for the table
chocolate truffle delight
truffle cake, bitter sweet ganache rosette
strawberry shortcake
layered vanilla cake, whipped cream frosting, strawberries
replace our traditional desserts with one of our enhanced options ú
add 5 per person
lemon italian cream cake
yellow cake, lemon cream, vanilla cake crumble, confectioner’s sugar
banana cake
banana, custard, cream cheese
crème brulée cheesecake
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.
`
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 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 & 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
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
bacon wrapped scallops
lemon cream
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
upgraded selections add 4 per person
salmon yakitori
sweet chili sauce
bloody mary cocktail sauce
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
pineapple slaw, hawaiian roll service with approximately: 4 pieces per person l 40 6 pieces per person l 46 8 pieces per person l 50
tequilla scallop ceviche shooter
March 2024
jumbo prawn cocktail
slow braised smoked pork
bbq pork sliders
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.
`
O
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.
`
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.
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(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