Catered Gourmet Food in Portland and Oregon

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"Its All about the Food!"

The professional staff at Voilà Catering prides themselves on the food we serve our guests. It starts with planning the menu using seasonal appropriate ingredients and developing a perfect menu for the customer's guests, event style, and event location.

Co-Owned by Executive Chef Tamara Kay, Voilà Catering only employs experienced and trained professional chefs to make your event food. Our skilled chefs make all our food "from-scratch", never using pre-prepared, pre-made, or pre-cooked "products" that are commonly available from corporate food services or big-box retailers. Our staff of trained chefs allow Voilà Catering to not offer the typical over-exposed catering items and offer real gourmet food your guests with discriminating palates will rave about!

On this page we have sampling of menus from past events. Each menu was developed for a particular customer and their unique food desires. Please click the links on the left of this page to see more comprehensive lists of menu items. Contact our event planner at events@voila-catering.com or at 503-806-6658 to schedule a complimentary consultation to develop a menu and event proposal.

Winter Cocktail Party and Elegant Passed Hors D’Oeuvres

Endive Leaf filled with Pears, Stilton Cheese and Candied Walnuts
Apple Chutney and Chevre Cheese Phyllo Purse
Seared Salmon Bites with Sauce Verte
Duck Breast and Fig Compote Crostini
Red Grapes coated in Gorgonzola and Hazelnuts
Wild Chanterelle Mushroom and Mascarpone Cheese Croustade
Bittersweet Chocolate Cointreau Truffle Square topped with Candied Orange Zest

Regional Paired Wine and Hors D’Oeuvres

The Northwest - 2005 La Bete Pinot Noir from Yamhill County, Stoller Vineyard

Apple Cup filled with Smoked Trout Mousse
Pomegranate Duck Breast Toast
Blue Cheese and Candied Hazelnuts filled Endive Leaf

Tastes of France - 2004 Chateau De Trignon Cotes Du Rhone Gigondas

Rabbit & Pistachio Terrine Canapé
Lobster & Shrimp Bouchee
Bleu Cheese & Red Onion Confit Phyllo Purse

Tuscan Italian - Col di Luna Sparkling Rose (NV)

Fried Anchovy Sage Leaves
Porcini Mushroom & Mascarpone Cheese Croustade
Fresh Mozzarella, Tomato and Basil Chiffonade Crostini

Passed Seafood Hors D’Oeuvres and Cocktail Party

Salmon Lox and Wasabi Cream Cheese on a Wonton Canapé
Marinated Calamari Spoons
Black Sesame Seed Seared Ahi Tuna Bites
Dungeness Crab and Lobster Tail Martinis
Smoked Salmon Mousse in Cucumber Cup
Coconut Shrimp with Tamarind Dipping Sauce
Seared Asian Sea Scallop Wonton Canapé

Italian Inspired Summer Wedding Dinner

Passed Hors D’ Oeuvres:

Red Grapes coated in Gorgonzola Cheese and Hazelnuts
Shaved Beef and Parmesan Curl Crostini drizzled with Truffle Oil
Cucumber Cups filled with Roasted Red Pepper Mousse

Plated Insalata

Arugula and Spinach Salad with Mozzarella and Fresh Peaches

First Main Course:

Chicken Breast Saltimbocca - Fresh Sage Leaves and Proscuitto Wrapped Chicken Breast with White Wine Sauce
Panzanella Bread and Fresh Tomato Salad

Second Main Course:

Roasted Leg of Lamb with Tomato & Olive Compote
Basil Orzo Pasta with Pinenuts

Andalusian Inspired Tapas Menu:

Bay Shrimp filled Cherry Tomatoes
Chickpea Salad Spoons
Chilled Almond Soup in Demitasse Cup
Spanish Spinach & Watercress Salad topped with Oranges, Salt Cod, & Shaved Fennel
Andalusian Marinated Calamari Salad
Jamon and Potato Croquette
Chorizo and Chicken Paella

Northwest Fall Celebration Feast - A Chef Plated Dinner

Plated Salad of Wild Greens, Roasted Pears, Candied Hazelnuts, Blue Cheese and our own Balsamic Vinaigrette
Soup Course: Celeriac Bisque with White Truffle Oil
EntreeCourse: Sliced Duck Breast with Fig Port Sauce served over Apple Cider Brown Rice and Cranberries with a side of Roasted Squash & Fall Root Vegetables with Fresh Herbs
Dessert: Individual Buttercup Pumpkin Crème Brule

Winter Dinner Party

Plated Starter: Pan-Fried Oysters on Herbed Fritters with Red Beet Vinaigrette
Wild Greens Salad with Apples, Candied Walnuts, and our own Cranberry Vinaigrette
New York Strip Steak with Rosemary Horseradish Sauce served with Pancetta & Garlic Sautéed Swiss Chard, and Caramelized Shallot Mashed Potato
Dessert: Individual Eggnog Creme Brulee

Chef Plated Formal Holiday Dinner

Starter: Champagne & Herb Marinated Prawns with Duchesse Potatoes
Soup Course: Lobster Bisque with a Lobster Tail Medalion
First Entree Course: Wild Rice Stuffed Quail sauced with Cranberry Madeira Sauce
Housemade Tangerine Sorbet
Second Entree Course: Roasted Venison Tenderloin with Wild Black Trumpet and Wild Chanterelle Mushrooms
Dessert: Apple Bread Pudding with Cognac Hard Sauce

Gourmet Holiday Buffet Party

Wild Greens Salad with Dried Cranberries, Candied Hazelnuts and Fresh Thyme Vinaigrette
Baked Fresh Sole with Tangerine Beurre Blanc
Sautéed Haricot Vert with Fresh Tarragon
Roasted Beef Loin topped with Red Wine Butter
Yukon Gold Potato and Leek Gratin
Individual Eggnog Crème Brûlé

Spring Celebration Hors D'Oeuvres and Dinner

Passed Hors D’Oeuvres:

Fresh Bay Shrimp & Dill Bouchee
Apricot Chutney & Brie Phyllo Purse
Quail Egg & Caviar Canapé

Family-Style or Plated Dinner:

Wild Organic Greens Salad with Oregon Strawberries, Hazelnuts & Balsamic Vinaigrette
Leek & Chevre stuffed Sole with a Pernod Sauce
Sautéed Asparagus with Lemon Brown Butter
Lavender & Black Pepper crusted Beef Loin
Wild & Brown Rice with Morel Mushrooms

Breakfast Brunch Reception

Slices of Almond & Fig Bread with Whipped Honey Butter
Walnut Streusel Coffee Cake
Black Forest Ham, Fresh Thyme, & Gruyere Cheese Tart
Wild Mushroom, Chevre, & Chive Tart
Cooked on site Croque 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
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

Contact Voilà Catering at 503-806-6658 or e-mail to events@voila-catering.com to check availability and schedule a free consultation for your event.

jgoodrow@voila-catering.com