Sample Event Menus

Family Style Diiner with Chicken, Sautted Broccolini, and Potatoes

Chef Cooked On-Site Prosciutto Wrapped Chicken Family Style


“Its All about the Food!”

There are many companies in Portland and most provide pretty mediocre food. Voila Catering is very different.  We create custom menus for each and every event featuring fresh, seasonal, ripe ingredients.  We create menus more like restaurant food than your typical catering selection.  On this page below we have listed some priced SAMPLE menus we have done for clients in the past. Please make sure you understand the  pricing details at the bottom of the page. Remember, these menus are just past menu examples, your special event menu will be created based upon our unique event’s need and your budget. 

We use fresh seasonal ingredients in our menus because the food tastes best and costs least when it is ripe and plentiful.   If your event is in the Spring after the flowers are blooming and before the heat of the summer then, click here to download our Voila’s Spring Menu PDF.  If your event is after the first 90 degree summer day and before the cool days of Fall, click here to download our Voila’s Summer Menu PDF.  If your event is after the leaves are falling and before the fruit trees start to flower again, click here to download our Voila’s Fall and Winter Menu‘  Please note that availability of seasonal sensitive ingredients will vary with seasonal weather and may not be certain until several weeks before your event….of course, we are flexible and don’t need to finalize the menu until availability is known.

Contact our event planner at events@voila-catering.com or at 503-806-6658 to schedule a complimentary consultation to let us develop your event’s unique menu!

Oregon Spring Celebration Hors d’Oeuvres and Dinner Menu:

100 guests~$21.79/p, 150 guests~$19.66p

  • On-Site Chef built horsd’oeuvres:
    • Smoked Trout Mousse in Crisp Cucumber Cup
    • Goat Cheese & Rhubarb Chutney Crostini
  • Family Style or Buffet Dinner:
    • Spinach & Arugula Salad with Petite Peas and Chevre with Creamy Dill Dressing
    • Dijon Mustard and Fresh Tarragon Sauced Chicken Breast
    • Sautéed Spring Asparagus with Lemon Zest and Fresh Thyme
    • Roasted Apple and Spring Leek stuffed Pork Loin
    • Wild Rice and French Lentil Pilaf
    • Grand Central Artisan Breads and Butter

 Pacific Northwest Early Summer Dinner Menu:

100 guests ~ $22.69/p, 150 guests~ $21.48/p

  • Organic Baby Greens Salad with Oregon Strawberries, Chevre, and our own Balsamic Vinaigrette
  • Hazelnut Crusted Fresh Salmon Filet with Chervil Crème Fraiche Sauce
  • Peppercorn Crusted Beef Loin with Wild Forest Morel Mushroom Ragout
  • Sautéed Green Top Carrots with fresh Marjoram
  • Herbed Orzo Pasta with Green Peas and fresh Spring Asparagus
  • Grand Central Artisan Breads and Butter

 Wine-Paired Spring Hors d’Oeuvres & Dinner Menu:

50 guests ~ $37.56/p

  • Server Passed Horsd’Oeuvres
    • Manchego Cheese and Quince Toast
    • Wild Boar and Apple Chutney on a Pecan Butter Crostini
    • Brie and Grape Relish Phyllo Cup
    • Lavender Flower and Honey Duck Breast Canapé
  • On-Site Chef Cooked Dinner
    • Plated Starter served with Riesling
      • Seared Scallop on Sautéed Spring Pea Shoots with Yellow Curry Coconut Sauce
    • Family-Style Platter First Course served with Willamette Valley Pinot Noir
      • Wild King Salmon with Spring Green Pea Sauce
      • Roasted Celeriac & Cauliflower Puree
      • Garlic Sautéed Baby Broccoli with Toasted Pinenuts
    • Family Style Platter Second Course with Estate Pinot Noir
      • Thyme and Cracked Black Pepper Beef Tenderloin with natural Pan Jus
      • Sautéed Wild Forest Morel Mushrooms
      • Creamy Potato and Spring Leek Gratin
    • Grand Central Artisan Breads and Butter
Northwest August Wedding Dinner Menu:

100 guests~$20.01/p; 150 guests~$19.80/p

  • Salad of Oregon Blackberries, Chevre Crumbles & Candied Hazelnuts on Organic Baby Greens
  • Fresh Steelhead Filet with Fresh Herb Sauce Verte
  • Thyme marinated Chicken Breast with Summer Peach Relish
  • Fresh Green Beans & Yellow Wax Beans sauteed in Basil Butter
  • Summer Couscous with Cherry Tomatoes, Fresh Corn, and Basil Chiffonade
  • Grand Central Artisan Breads and Butter

Spanish Andalusia Tapas Dinner Menu:

25 guests~$32.92/p, 50 guests~$27.17/p, 100 guests~$23.96/p,

  • Spanish Ham and Potato Croquettes
  • Artichoke and Manchego Cheese Toasts
  • Cordoban Gazpacho garnished with Prawns
  • Medjool Date Salad with Shaved Fennel and Orange
  • Fried Calamari with Gemolate Sauce
  • Bonito del Norte Tuna stuffed Piquillo Peppers
  • Spanish Chorizo Sausage and Steamer Clam Paella

 Urban-Hip Summer Barbeque Appetizer Menu (not a meal):

100 guests~ $13.96/p

  • Small Plate of Green Goddess dressed Cole Slaw topped with Grilled Cilantro Prawns
  • Small Plate of Grilled Buffalo Hanger Steak with Knob Creek BBQ Sauce with Roasted Red Potato Salad
  • Porter Braised Pork Shoulder on Scallion Rolls with Pickled Red Onions
  • Apple & Pecan Waldorf Salad served in Endive Leaves
  • Oregon Strawberry Shortcake Trifles in a Martini Glass

 Italian Inspired Family-Style Summer Dinner with Hors d’Oeuvres:

100 guests~$25.55/p, 150 guests~$22.92/p

  • Elegant Server Passed horsd’oeuvres:
    • Thyme Roasted Cherry Tomato & Housemade Ricotta Cheese Toasts
    • Herbed Cannellini Bean Puree in Crisp Cucumber Cups
    • Red Grapes coated in Gorgonzola Dolce and Toasted Hazelnut
  • Family-Style Dinner:
    • Starter Salad of Heirloom Tomato and Shaved Pecorino Cheese with Fleur de Sel
    • First Course:
      • Fresh Gorgonzola Cheese Ravioli with Puttanesca Sauce
      • Baby Broccoli sautéed with fresh Garlic and Crushed Red Pepper Flakes
    • Second Course:
      • Beef Flank Steak stuffed with Basil, Proscuitto Ham, and Fresh Mozzarella
      • Rosemary Roasted Fingerling Potatoes with Shaved Fennel
    • Grand Central Artisan Breads and Extra Virgin Olive Oil on Tables
Family Style reception dinner catered by Voila Catering in Portland
Cooked On-Site Beef Tenderloin and Garlic Roasted Purple, Yukon and Red Potatoes

 Oregon Winery Hors d’Oeuvre Menu (not a meal):

50 guests~$12.57/p, 100 guests~$10.36/p, 200 guests$9.94/p

  • Seared Salmon Bite & Miso Wonton Canapé
  • Wild Chanterelle Mushroom and Thyme Bouchee
  • Honeyed Oregon Pear & Gorgonzola Phyllo Cup
  • Lavender & Black Pepper Duck Breast Canapé
  • Pulled Pork and Apple Chutney Crostini
  • Pumpkin Custard and Dried Fruit Shortbread

 Fall Harvest Hors d’Oeuvres and Dinner Menu:

100 guests~ $23.62, 150 guests~ $21.73

  • On-Site Chef built HorsD’oeuvres:
    • Pumpkin, Fennel & Feta Phyllo Cups
    • Golden Beets and Chevre in Endive Leaves
    • Smoked Salmon Mousse in Apple Cups
  • Family Style or Buffet Dinner with 2 proteins per person:
    • Butterleaf Lettuce & Watercress Salad with Oregon Pears & Bleu Cheese Crumbles
    • Mission Fig Stuffed Pork Loin with a Port Reduction
    • Roasted Chicken Breast with Orange-Carmel Sauce
    • Yukon Gold Potato Mash with Lemon and Fried Sage Leaves
    • Roasted Fall Vegetables with Butternut Squash and Carrots
    • Grand Central Artisan Breads and Fresh Butter

 Celebrate the Holidays Hors d’Oeuvres Party (not a meal):

100 guests~$26.84p, 150 guests$24.73

  • Spicy Lemon Real Dungeness Crab Cakes with Caper Dill Sauce
  • Smoked Trout Mousse and Apple filled Endive Leaves
  • Rare Beef Crostini with Parmesan and Truffle Oil
  • Orange & Pomegranate Duck Breast Canapé
  • Creamy Lobster Tail Salad & Fresh Tarragon Bouchee
  • Cranberry Chutney and Brie Cheese Phyllo Cup
  • Bittersweet Chocolate & Brandied Cherry Truffle Cake
  • Candy Cane Crusted Gingerbread

 Chef-Plated Formal Holiday Dinner

  • Starter: Champagne & Herb Marinated Prawns with Duchesse Potatoes
  • Soup Course: Creamy Celeriac Bisque with Oregon Black Truffles
  • First Entree Course: Wild Rice Stuffed Quail with a Cranberry-Madeira Sauce served with Swiss Chard sautéed with Pancetta and Garlic
  • Second Entree Course: Roasted Venison Tenderloin with a Wild Black Trumpet and Wild Chanterelle Mushroom Ragout and Herb Roasted Fingerling Potatoes with Fennel Bulb
  • Dessert: Apple and Pecan Bread Pudding with Cognac Hard Sauce

 Elegant Winter Chef-Plated Five Course Formal Dinner:

25 Guests~ $50.21/p, 50 Guests~ $43.42/p, 100 Guests~ $38.28

  • Plated Amuse Bouche: Pan Fried Willapa Bay Oyster on a Herbed Fritter with Beet Vinaigrette
  • Soup: Oregon Macintosh Apple & Parsnip Bisque
  • Salad: Frisee Salad with Fuyu Persimmon and Toasted Hazelnut drizzled with Fresh Tangerine Vinaigrette
  • DinnerEntree Course:
    • Seared Juniper and Orange Venison Loin
    • Sautéed Swiss Chard & Pancetta
    • Mashed Celeriac Root and Yukon Gold Potato
  • Dessert: Vanilla Bean Crème Brule

 

Catering winery dinners in Portland

 

 Breakfast Brunch Reception

  • Slices of Almond & Fig Bread with Whipped Honey Butter
  • Mini Black Currant Jam filled Scones
  • Rosebud Madeleine
  • Black Forest Ham, Fresh Thyme, & Gruyere Cheese Egg Strata
  • Wild Forest Mushroom and Chevre Tart
  • Cooked on site Croquet Madame Canapé
  • Salmon Lox and Dill Scone Canapé
  • Illy Italian Coffee
  • Elegant Mimosas and Bellini Champagne Beverages

 Southern-Inspired Passed Appetizer Party

  • Pulled Pork Toasts with Corn Salsa
  • Bourbon Molasses Beef Brisket on small Biscuits
  • New Orleans Muffaletta Crostini
  • Fried Red Pepper & Cheddar Beignet
  • Cornmeal Fried Crawfish Tail Croustade with Remoulade Sauce
  • Bay Shrimp Cocktails with a Spicy Tomato Horseradish Sauce
  • Red Velvet Cupcakes with Pecan Crème Cheese Frosting

Gourmet catering at events by Voila Catering

 Wine-Paired Winter Chef Plated Gourmet Dinner Menu:

112 guests ~ $43.70 per person

  • Server Passed Hors d’Oeuvres
    • Fresh Thyme and Dijon Braised Rabbit with Wild Chanterelle Mushroom Bouchee
    • Stilton Cheese and Rosemary Roasted Pear Toasts
    • Seared Wild Salmon Bites with Miso Sauce and Slivered Scallions on a Wonton Canapé
  • Plated Dinner Served in Wine Barrel Cave
    • First Course paired with Riesling
      • Sautéed Lobster Tail Medallions on Golden Duchess Potatoes sauced with Black Truffle Beurre Fondue with a slice of imported Burgundian Black Truffle
    • Second Course paired with Estate Pinot Noir
      • Seared Duck Breast on French Lentils with Fig Port Reduction served with a Foie Gras Mousse filled Calimyrna Fig
    • Third Course served with Pinot Noir
      • Braised Lamb Cheeks served on Creamy Rosemary Polenta and Sautéed Spinach with Roasted Shallots
  • Dessert served with Late Harvest Riesling
    • Gingered Crème Brule
    • Hazelnut Frangipane Shortbread with Fall Pink Lady Apple Compote


Pricing Information: Menus are priced with each guest getting one of each hors d’oeuvre, salad, side dish, and one of both protein entrees (guests do not have to choose just one!). Prices above are subject to change due to changes in cost of ingredients or seasonal availablity. Pricing is for food only. Exact portion sizes are always provided with our proposals. Service staffing, rentals, and beverages are NOT included and are quoted separately based upon your event’s needs. All hot food provided by Voilà Catering must be cooked on-site with our portable convection ovens and most hors d’oeuvres must be finished on-site by our professional chefs to achieve our food quality standards. To maintain our high food quality standards, we do not offer platters or trays for drop-off.

Interested in a Menu from Executive Chef Tamara and custom Proposal from Voilà Catering?   Contact us at 503-806-6658503-806-6658 or at events@voila-catering.com for a smooth, well-planned event.

 

Catering elegant hors d'oeuvres in portland oregon

Elegant Duck Breast Canapé with Pate and Lingonberry