Fall Winter Catering Menu 2016-2017

2016 Catering Menu
Fa l l | W i n t e r
REFERENCE
WELCOME
RECEPTION
Welcome to the Hilton ..................................... 3
Hors D Oeuvres ................................................ 12
BREAKFAST
Reception Displays............................................ 13
Buffet Breakfast ............................................... 4
Reception Stations ............................................ 14
Buffet Enhancements ....................................... 4
DESSERT
Plated Breakfast ............................................... 5
Desserts ............................................................ 15
Breakfast Stations ............................................. 5
DINNER
BREAKS
Plated Dinner .................................................... 16
All Day Break Package ...................................... 6
Family Style Dinner ........................................... 17-18
A La Carte ......................................................... 7
Buffet Dinner .................................................... 19
Afternoon Breaks .............................................. 8
BAR
LUNCH
Event Bar Service .............................................. 20
Salad Lunch ...................................................... 9
Bar Packages ..................................................... 21
Picnic Lunch ...................................................... 9
EVENT PLANNERS GUIDE
Plated Luncheon ............................................... 10
Event Planners Guide ...................................... 22
Buffet Lunch ..................................................... 11
HILTON PORTLAND & EXECUTIVE TOWER
Fall/Winter Catering Menu 2016
W E L C O M E TO T H E H I LTO N P O R T L A N D
The Hilton Portland & Executive Tower is committed to providing an exceptional experience to our guests, while being a good
steward of our beautiful city of Portland and the globe.
Our property is Green Seal Certified. What does this mean for you? You can be confident in knowing that our best efforts are
being made on behalf of all our clients and guests to reduce waste by recycling, composting, and donating leftover food items
to our community.
The words Local and Sustainable are sometimes misused or overused by the food and beverage industry. At Hilton, that is
not the case. Our team and leaders put great effort into sourcing wines from the famous regions of Oregon and
Washington, beers from a myriad of enthusiastic local brewers, and fresh meat and produce from regional
farmers and ranchers who are dedicated to the quality of their products and the health of consumers. Behind
the scenes our operations team is dedicated to the same principles. Waste reduction and recycle management, safe cleaning
products and laundry practices and a tireless approach to environmental stewardship are a key part of our values.
Our knowledgeable Catering and Event Services team will be your guide through the event planning and management process
to ensure you have a successful and productive event. With our expertise and creativity and your vision, we will create a
unique and memorable experience for our guests.
BUFFET BREAKFAST
All Breakfast Buffets are accompanied by Terraza Bold Arabica Coffee
and Hot Breakfast Tea Selection. Minimum of 25 guests. Served for 90 minutes.
CLASSIC CONTINENTAL 24
Orange, Cranberry, and Apple Juice, Chefs Variety of Fruits, Seasonal Pastry Selection with
Sweet Butter and Fruit Preserves
THE SLIM & TRIM 29

Orange, Cranberry, and POM Pomegranate Juice, Chefs Variety of Fruits, Fresh Fruit Smoothies
and Aa Juice Shots, Fresh Baked Low Fat Muffins, Breakfast Wraps in Whole Wheat Tortillas
with Egg White, Asparagus, Kale, Mushroom, Gruyre Cheese, Turkey Bacon and Yukon Potatoes
PDX BREAKFAST 33
Orange, Cranberry, and Seasonal Juice, Chefs Variety of Fruits, Cereal Bar with assorted
boxed Cereals served with Whole, 2%, Skim, and Soy Milk, Assorted Individual Yogurts, New
York Style Bagels & Cream Cheese with toasters provided, Breakfast Croissant Sandwiches
with Egg, Ham, and Swiss Cheese
WILLAMETTE VALLEY 35
Orange, Cranberry, and Pomegranate Juice, Chefs Variety of Fruits, Scrambled Eggs with
Tillamook Cheese and Herbs, Red Bliss Potatoes, French Toast topped with Fruit Compote
and Syrup, Crispy Bacon, Bobs Red Mill Steel Cut Oats and toppings, Seasonal Pastry
Selection
CREATE A UNIQUE
GUEST EXPERIENCE
Start with a Continental Breakfast Buffet and
choose one or more Enhancements, or a
Breakfast Station (listed on next page) to
create a signature buffet that is tailored to
your guests.
OREGON BUFFET 34
Orange, Cranberry, and Apple Juice, Chefs Variety of Fruits, Smoked Salmon, Goat Cheese Frittata with
Lemon Hollandaise, Ham Steaks, Roasted Sweet Potatoes, Buttermilk Pancakes with Strawberry Compote,
Seasonal Pastry Selection with Sweet Butter and Fruit Preserves
BUFFET ENHANCEMENTS
(STATIONS ON PAGE 5)
Biscuits & Sausage Gravy 5
Spinach Wrap with Scrambled Eggs, Fresh Herbs,
Bobs Red Mill Steel Cut Oats & Toppings 5
Smoked Ham & Swiss 5
Gluten Free Bobs Red Mill Steel Cut Oats & Toppings 7
Winter Citrus Yogurt Crunch Station with Granola 8
Individual Flavored Greek Yogurt & Granola 6
Hard Boiled Eggs with Tillamook Cheese & Hard Salami 5
Peppered Bacon 3
Croissant Sandwich with Bacon, Egg & Tillamook Cheese 5
Local Bagels & Cream Cheese 4
Sun-dried Tomato Wrap with Tofu, Pepper Jack & Vegetables 5

Frangelico Infused Hazelnut French Toast & Warm Maple Syrup 5
PLATED BREAKFAST
Includes Terraza Bold Coffee and Hot Breakfast Tea Selection, Orange Juice and Seasonal Pastry Assortment. The following entrees are served plated.
PIONEER SQUARE 24
Country Scrambled Eggs served with Apple wood Smoked Bacon Strips,
Breakfast Potatoes and Grilled Walla Walla Onions
SPINACH CHEDDAR QUICHE 26

Egg, Spinach and Tillamook Cheddar in a Butter Pastry Crust served with
Hollandaise, Chicken Apple Sausage and Breakfast Potatoes
BREAKFAST FRITTATA 25
Egg, Cheese Blend, Winter Squash, Spinach and Herb Frittata, baked to
perfection and served with Italian Sausage and Breakfast Potatoes
MUSHROOM SQUASH WRAP 24

Wild Mushroom, Eggs, Winter Squash, Goat Cheese, and Caramelized Onion
served in an Herb Wrap with Breakfast Potatoes
BREAKFAST ENHANCEMENTSSTATIONS
Stations are to enhance Breakfast Buffets, and items are prepared to order. Attendant fee of $150 applies
to each Station. Served for 90 minutes.
Pancake Station (Buttermilk, Chocolate Chip, and Berry) 7
Egg, Sausage & Bacon Casserole 7 (200 person maximum)
Belgium Waffles & Warm Maple Syrup 7
Omelet Creation Station 7
Shrimp & Grits 8
Fried Chicken & Waffles 10
Frittatas: Italian Sausage, Cheese, and Vegetable 10
Bacon Pancakes 9
BREAKFAST TIME
Hear the sizzle when the pancakes hit the griddle! These interactive stations give our chefs the opportunity to
serve breakfast items to order. Depending on the station, attendants can serve up to 50 guests per 30
minutes. For larger groups, add an extra attendant to
ensure all guests are served in a timely manner. Ask
your Event Manager for more details.
Sweet Potato Waffles 7
ALL DAY BREAK PACKAGE

49 per Person
Includes Continental Breakfast Buffet, AM Break and PM Break
Breakfast served for 90 minutes, Breaks served for 30 minutes
CONTINENTAL BREAKFAST BUFFET

Orange, Cranberry, and Apple Juice, Chefs Variety of Fruits, Seasonal
Pastry Selection with Sweet Butter and Preserves
Freshly Brewed Coffee and Hot Breakfast Tea Selection, Hot Chocolate
and Hot Apple Cider
MORNING REFRESH
Freshly Brewed Coffee and Hot Breakfast Tea Selection,
Hot Chocolate and Hot Apple Cider
Variety of Soft Drinks
AFTERNOON REFRESH
Select one creative Break (details on pg. 8);
Pub Grub
Poplandia & Hot Lips Soda
Cookie Monster
Tea & Biscuits Bar
ENHANCEMENTS
Portland Roasting Coffee +6
Hot Chocolate Station with Marshmallows +3
Voodoo Donuts +6
Saint Cupcake +7
LOCAL SPOTLIGHT:
VOODOO DOUGHNUTS
This local company features freshly made doughnuts with an
especially strange flair in the true spirit of our city slogan; Keep
Portland Weird. Local Rogue Brewery has partnered with Voodoo to
feature a Doughnut Stout inspired by the brand. The company not
only features the delicious doughnut, they also have an online menu
of available wedding services that can be performed by ordained
ministers at any of their locations. Voodoo has grown to multiple
locations in Oregon and now Colorado, Texas, and Taipei Taiwan.
A LA CARTE
BEVERAGES
Priced per Gallon
Terraza Bold 100% Arabica Bean Coffee 85

Medium body, smooth Cedar taste with light citrus finish, Latin America
Portland Roasting Coffee 89

A local favorite with sweet, nutty flavors, balanced medium-bodied roast
Hot Tea 85
Hot Chocolate 49
Juices: Orange, Grapefruit, Apple, Cranberry, V8 49
Hot Apple Cider 49
Infused Spa Experience Water 49
Priced per Item
Assorted Coca-Cola Soft Drinks 5

Assorted La Croix Sparkling Water 5
Still Mineral Water 5
Bottled Fruit Juices 5
Honest Tea 5
Individual Fruit Smoothies 5
Bliss Neuro Energy Drink 6
Red Bull Energy Drink 6
Local Root Beers 5.5
Local Cream Sodas 5.5
Stumptown Cold Brew Coffee 5.5
SNACKS
3.75 per Item
Individual Kettle Chips
Assorted Nature Valley Granola Bars
Rice Krispy Treats
Oreo Cookie Snack
Cracker Jack Box
Trail Mix Snack Bag
Candy Bars, Assorted
Cliff Bars, Assorted
Whole Fruit
Luna Bars, Assorted
Odwalla Bars, Assorted
BAKED GOODS
49 per Dozen
Pumpkin Scones
Banana Walnut Crumb Cake
Power Bars, Assorted
BULK SNACKS
Priced per Pound
Assorted Donuts
House-made Sweet & Spicy Nut Mix 20
Freshly Baked Cookies
Buffalo Spice Nuts 22
Miniature French Pastries
Wild about Wasabi Nut Mix 22
Lemon Squares
Spicy Cashews 24
Caramel Pecan Brownies
Salted Edamame 15
Pecan Pie Bites

Maple Sea Salt Biscotti
Priced per Person
Butterscotch Biscotti
Asian Furikake Popcorn 3
Vegan Empanadas
House-made Potato Chips 4
Bavarian Sweet Cream Stuffed Pretzel

Sea Salt Chocolate Cupcakes
Yukon Gold & Russet Potatoes with Jamaican Spice, BBQ

Spice, Sea Salt Seasoning, and Tillamook Cheddar Dip
(Attendant Recommended, fee applies. 50 guest maximum.)
AFTERNOON BREAKS
Breaks served for 30 minutes
COOKIE MONSTER 18
Freshly baked assortment of Cookies to include:
Chocolate Chip, Peanut Butter, Oatmeal Raisin, Chocolate Turtle
Served with Terraza Bold Coffee and Assorted Tea, Soft Drinks, Mineral Waters, and chilled Milk
POPLANDIA & HOT LIPS 21

Selection of locally made flavored Poplandia popcorn (choose 3):
Sea Salted Caramel
Belgian Chocolate
Espresso Stout
Oregon Trail
Buttery Best
Garlic Cheese
Jalapeo Pepper Jack
Sharp White Cheddar
Thai PBJ
Served with assorted locally made
Hot Lips Sodas and Mineral Waters
TRAIL MIXOLOGIST 22
Assortment of Granola, Dried Fruits, Pretzels, Raisins, Candied Nuts, Spiced Nuts
Served with locally made Sodas and Iced Teas.
CUPCAKE DECORATING 27
House-made Cupcakes to include Chocolate Fudge, Raspberry Lemon, and Vanilla Bean
with assorted toppings served on the side for guests to decorate
Served with locally roasted Portland Roasting Coffee
NORTHWEST HARVEST BOUNTY 22

Warm Apple Turnovers, Local and Regional Cheeses from Tillamook, Rogue River and Seattle,
Mixed Nuts, Dried Fruits, Gourmet Crackers
Served with Terraza Bold Coffee and Assorted Tea, Soft Drinks, Mineral Waters, and Hot Apple Cider
TEA & BISCUITS 18

Assortment of Sweet & Savory Warm Biscuits, Local Jams, Preserved, Honey & Butter
Served with Terraza Bold Coffee and Assorted Teas
PUB GRUB 19
Assorted flavors of Warm Roasted Nuts, Warm Sea Salt Pretzel Sticks
Served with locally made Sodas and Root Beer
Enhancement: Local Microbrew Tasters +4
DONUT HEAVEN 22
Sugar, Cinnamon, Glazed and Plain Doughnut Holes served with locally roasted Portland Roasting Coffee,
Hot Chocolate with Whipped Cream & Toppings
Enhancement: Upgrade to Voodoo Donuts +6
SALAD LUNCHEON
A lighter lunch option; Plated Salad Entrees are served with Terraza Bold Coffee,
Iced Tea, and Dessert (see page 15 for dessert options).
HOUSE SMOKED SALMON 34

Mixed Greens served with Hickory Smoked Salmon, Feta Cheese, Imported Olives, English
Cucumbers and Yogurt Dill Dressing
FLANK STEAK SALAD 36

Butter Lettuce and Arugula served with Chilled Pepper-Rubbed Flank Steak, Cherry
Tomatoes, Bleu Cheese Crumbles and Peppercorn Ranch Dressing
THAI CHICKEN SALAD 35

Chopped Romaine Lettuce served with Thai Spiced Roasted Chicken Breast, Stir Fried
Vegetables, Chow Mein Noodles and Green Tea Vinaigrette
FARRO SHRIMP SALAD 35

Spinach Leaves with Grilled Shrimp, Roasted Peppers, Grilled Onions, Butternut Squash,
Sliced Almonds, Feta and Smoked Paprika Vinaigrette
PICNIC LUNCH
Perfect for a grab-n-go option or lunch on the move. Lunch boxes provided.
Select one Picnic Lunch option to be accompanied by the following;
Cookie, Whole Fresh Fruit, Local Kettle Chips, and Soft Drink or Bottled Water
THATS A WRAP!
32 PER PERSON
We can turn any one of the

sandwich selections into a lunch
ROASTED SIRLOIN & MOZZARELLA

Roasted Sirloin, Caramelized Onion, Smoked Mozzarella, Crisp Lettuce, and Dijonnaise served
wrap! Choose from Whole Wheat,

Spinach Herb, or
on a Freshly Baked Onion Roll
Sun-Dried Tomato Wraps.
TURKEY BREAST & PEPPER JACK

Roasted Turkey Breast, Pepper Jack Cheese, Cream Cheese, Cranberry Mayo and Sprouts
served on a Multi-grain Roll
BLACK FOREST HAM & HAVARTI

Black Forest Ham, Havarti Cheese, Red Leaf Lettuce, Tomato, and Whole Grain Mustard
served on Ciabatta
GRILLED PORTOBELLO
Grilled Portobello Mushroom, Roasted Red Pepper, Goat Cheese and Pesto Spread served on
Portland French Focaccia Bread
P L AT E D L U N C H E O N
Select one salad or soup, one entre, and one dessert to create your plated
Luncheon. Served with Terraza Bold Coffee and Iced Tea.
Dessert selections listed on page 15.
SALAD
Mixed Garden Greens with Mandarin Orange, Sliced Almond and Citrus Vinaigrette
Spinach Leaves with Blue Cheese Crumbles, Toasted Walnuts, Warm Bacon and Chipotle Dressing
Crisp Romaine with Pine Nuts, Herbed Croutons and Creamy Garlic Asiago Dressing
Chopped Kale & Brussel Sprouts with Feta, Toasted Almonds, Dried Apples and Lemon Vinaigrette
SOUP
Tomato Orange
Crab and Corn Chowder
White Bean Sage
Wild Mushroom
Vegan Chili
Corn Bisque
ENTRE
CEDAR PLANK SALMON 36
ROSEMARY GARLIC CHICKEN 32
Baked and Served on Local Oregon Cedar with Chipotle Orange
Broiled Chicken Breast served with Rosemary Garlic Jus,
Glaze, Roasted Fingerling Potatoes and Seasonal Vegetables
Apple Celery Slaw, Hazelnut Wild Rice and Seasonal Vegetables
BAKED SALMON & BRIE 36
SLOW-ROASTED BEEF SIRLOIN 37
Served with Pinot Noir Reduction, Sweet Potato Mash, Cranberries,
Topped with Jack Daniels Bourbon Glaze and served with
and Seasonal Vegetables
Roasted Fingerling Potatoes and Seasonal Vegetables
CHARBROILED CHICKEN BREAST 32
ROASTED PORK TENDERLOIN 32
Served with Crispy Pancetta, Roasted Garlic Mashed Potatoes and
Carlton Farms Pork roasted with Dijon & Sage Panko Crust and
Braised Collard and Mustard Greens
topped with Marsala Apple Raisin Glaze , served with
LOCAL COD FILET 33
Sweet Potato Mash and Seasonal Vegetables
Wrapped in Kale and served with Sriracha Cous Cous and Broccolini
STUFFED EGGPLANT 30
PRETZEL CRUSTED COD 34
Served with Grilled Squash, Peppers, Ragout of Cranberry,
Served with Beer Mustard Sauce, Roasted Potato and Cheese
Beans and Red Jalapeo Sauce
Au Gratin Broccoli
WILD RICE STUFFED CABBAGE ROLL 33
SLOW COOKED TURKEY 32
Served with Butternut Squash, Pumpkin, Stewed Scarlet Runner
Served with Cornbread Stuffing, Candied Yams, and
Beans and Romesco Sauce
Roasted Cajun Corn
10
BUFFET LUNCHEON
Minimum of 25 guests or additional $6 per guest. Buffets are served for 60 minutes.
Lunch served with Terraza Bold Coffee and Iced Tea.
PORTO TERRA 41
Cabbage White Bean Soup
Romaine Salad with Garlic Croutons and Grated Parmesan
Basil Pesto Penne Pasta Salad with Cherry Tomatoes and
Ciliegine Mozzarella
Rosemary Potato Bread with Olive Tapenade
Vegetable Lasagna with Eggplant, Wild Mushroom and Spinach
Braised Chicken Cacciatore with Wild Mushrooms, Onions, and
Tomato Sauce
Creamy Soft Polenta and Braising Greens
Sweet Italian Sausage with Roasted Peppers and Fennel
GOURMET PASTA BAR 39
Espresso Panna Cotta
Caesar Salad and Caprese Salad

Fusilli Pasta, Angel Hair Pasta, Whole Wheat Penne
SANDWICHES & SUCH 39
Pesto, Meatballs in Marinara Sauce, Alfredo, Pomodoro Sauce
Vegetarian Chili
Mixed Garden Salad with Choice of Dressings
Italian Sausage, Parmesan, Pecorino, Mushrooms, Roast Chicken,

Diced Tomatoes
Mushroom & Artichoke Salad and Warm German Potato Salad
Garlic Bread
Turkey & Provolone with Dijonnaise on Ciabatta
Tiramisu
Bacon, Tomato and White Cheddar as a Hot Open-Faced Sandwich

Pastrami & Gruyre with Cole Slaw and Spicy Mustard on an Onion Roll
Grilled Seasonal Veggies & Hummus in a Whole Wheat Wrap
OREGON COAST 43
Kale/Spinach Salad with Roasted Beets, Almonds and Goat Cheese
Pumpkin, Pecan, and Apple Pie
Crab Dip & Flat Breads

Clam Chowder
COMFORTS OF HOME 41
Baked Cod with Roasted Red Pepper Pesto
Fall Greens Salad with Apples, Bleu Cheese and Citrus Vinaigrette
Roasted Sirloin with Fried Onions
Broccoli with Bacon, Caramelized Onions and Roasted Peppers
Mac & Cheese with Truffle Mushrooms
White Bean & Pepper Salad and Waldorf Salad
Oven Roasted Potato Wedges with Bacon and Cheddar Cheese
Honey Mustard Fried Chicken and Beer Braised Pot Roast
Seasonal Roasted Vegetables
Whipped Truffle Potatoes
Chocolate Hazelnut Cupcakes
Roasted Sweet Potatoes with Cranberries

Zucchini and Eggplant Ratatouille
Chocolate Stout Bread Pudding
GASTRO PUB 41
Beet & Arugula Salad topped with Toasted Hazelnuts, Goat Cheese
and Lemon Vinaigrette
Quinoa Salad with Cucumber, Feta and Olives
Pretzel Crusted Baked Chicken with Mustard Wine Sauce
Poutine Bar: Fingerling Potatoes, Pulled Pork, Gravy, and
Cheese Curds
Roasted Brussels Sprouts with Balsamic Brown Butter and Herbs
Butterscotch Pudding
11
H O R S D O E U V R E S
25 pieces minimum per selection; priced per piece.
PREMIUM 7
Dungeness Crab Deviled Eggs (Cold)
Kobe Carpaccio (Cold)
House made Truffle Mac & Cheese Cup (Hot)
Risotto Croquettes with Pear Compote (Hot)
Lemon and Garlic Shrimp with Cherry Tomato (Hot)
Pork Belly with Chutney (Hot)
HOT HORS DOEUVRES 5.75
COLD HORS DOEUVRES 5.75
Dragon Shrimp Pot Stickers with Cilantro Soy Sauce
Belgian Endive with Kiln-dried Cherries and Local Creamery Oregonzola
Beef Tenderloin and Mushroom Duxelle in Puff Pastry
Curried Turkey Salad with Corn Crisp and Dried Cherries
Portobello and Domestic Mushrooms with Fontina Cheese
Crostini with Smoked Chicken and Cherry Orange Chutney
Butterflied Shrimp rolled in Coconut Crumbs with Orange Plum Sauce
Smoked Scallop Canap with Wasabi Cream Cheese and Fresh Herbs
Phyllo Purse and Sweet Golden Fig with Mascarpone Cheese
Chipotle Oyster Shooter
Miniature Crab Cakes with Garlic Lemon Aoli
Pumpernickel with Soft Brie and Poached Pear
Chicken Cordon Bleu Bites
Lettuce Cup with Roasted Duck, Pickled Vegetables and Asian Marinade
Taco Loaded Potato Skins
Jumbo Prawns
Brie and Cranberry Puffs
Bloody Mary Shooters with Local Vodka and Peppered Bacon
Parmesan Artichoke Hearts
Cherry Tomato with Mozzarella and Basil on a Skewer
Smoked Stuffed Mushrooms with Boursin Cheese
Market Vegetable Crudit with Hummus
Korean BBQ Pork Skewer

Macaroni & Cheese Cup
Chicken Skewer with Thai Peanut Sauce
Pot Stickers with Choice of Chicken, Pork or Vegetable
12
D I S P L AY S P E C I A LT I E S
Priced per Display
LOCAL & ARTISAN CHEESES

Mixed Nuts with Dried Fruit, Baguettes and Crackers
480
Serves 50
MARINATED & GRILLED VEGETABLES

Served with Gruyre and Goat Cheese Dip
330
serves 50
Olympia Provisions Chef
FRESH WINTER VEGETABLES

Squashes, Zucchinis, Baby Carrots, Celery, Peppers and Walnut & Onion Dip
270
serves 50
CREAM CHEESE CRANBERRY & ALMOND DIP

Served Hot with French Bread and Pita
270
serves 50
HOUSE-SMOKED FISH DISPLAY

Local Smoked Trout, Scallops, Keta Salmon, Sturgeon, Rye Bread, Capers, Marinated Onions and Cream Cheese
500
serves 50
HOUSE-SMOKED SIDE OF SALMON

Served with Gourmet Crackers, Shaved Red Onion, Chopped Eggs, Capers and Herb Cream Cheese
440
serves 50
OLYMPIA PROVISIONS SALUMERIA

Assorted Salumi, Mortadella & Pt, Dijon & Whole Grain Mustard, Pickled Vegetables, French Baguette
375
serves 30
13
S TAT I O N S
Carving Stations are accompanied with Silver Dollar Rolls and Mini Croissants
$150 per attendant
IRONING BOARD GRILLED CHEESE

Whole Wheat & Swiss, Sourdough & Tillamook Cheddar
Old Fashioned White & Provolone
Ironed to order!
330
serves 50
PUB STATION
Bratwurst, German Sausage, Kielbasa, Polish Sausage and Assorted
Mustards Served with Pub Buns and Sauerkraut
Chef Marissa Burback
400
serves 30
HOUSE SMOKED TURKEY

GOURMET TATER TOTS
Cornbread Stuffing with Country Gravy and Fresh Cranberry sauce
Blue Cheese, Parmesan, Drunken Cheese Sauce, Gravy, Bacon Bits,

Jalapeos, Olives and Nacho Sauce
310
serves 30
8 per person
SMOKED HONEY GLAZED BONEIN HAM

MAC & CHEESE STATION
Dijon Mustard with Honey Mustard glaze
Tillamook Cheddar & Bacon, Five-Cheese or Crab
280
320
serves 30
serves 25
DESSERT STATIONS
SLIDER STATION
Cooked to order, select three of the following:
Sirloin/Chicken/Portobello/Pulled Pork
CRME BRLE STATION
320
Three flavors of Crme Brle, browned to order and served with the
following Sauces;
serves 50
Lemon Marionberry, Vanilla Bean, Carmel Espresso, Kahlua Cream,

Blackberry Liqueur, Vanilla Rum Cream
*Enhance to Kobe Beef with Fried Onions and Peppered Bacon

480
12
serves 50
per person
BLACK PEPPER & SEA SALT CRUSTED TOP ROUND OF BEEF

Pinot Noir Au Jus with Dijon Mustard
SMORES STATION
Creamed Horseradish
Americas favorite! Graham Crackers and assorted Chocolates with

roasted Marshmallows
360
10
serves 60
per person
14
DESSERTS
Recommended Dessert Selections to accompany Lunch and Dinner
CHOCOLATE HAZELNUT CAKE

Served with Hazelnut Mousse and Caramel Butter Cream Frosting
PECAN PIE
Topped with Whiskey Caramel Sauce
CRANBERRY APPLE TART

Topped with Cinnamon Custard
CAPPUCCINO TIRAMISU MARTINI

Almond Sponge Filled with Cappuccino Tiramisu Mousse
PUMPKIN CHEESECAKE
Thick Crusted Cheesecake with Caramel Sauce
PEAR TARTLET
Poached Pear Tartlet served with Almond Cream and Caramel Sauce
ORANGE CARDAMOM BOMBE

Served with White Chocolate Ganache and Citrus Crme Anglaise
CHEESECAKE SUNDAE
Served with Berries marinated in Orange Liqueur, topped with Whipped Cream and Chocolate Shavings
BUTTERSCOTCH PUDDING
Served in Mason Jars with Whipped Cream and Caramel Curls
(+5)
Pumpkin Spice, Red Velvet and Salted Caramel Cupcakes from local bakery Saint Cupcake.
15
P L AT E D D I N N E R
Dinner is served with Terraza Bold Coffee and Iced Tea, and includes one salad or soup, your
entre selection, and a dessert. Desserts listed on page 15.
When selecting more than one entre, pricing is based on the item with the highest cost. An
additional $5 will be assessed to each plate when offering 4 or more plated entres.
SOUPS
Astoria Clam Chowder
Tomato Basil Tarragon
Chorizo, Sweet Potato, and Kale Bisque
Smoked Cheddar Broccoli
Wild Mushroom
SALADS
Romaine, Roma Tomato and Feta Cheese with Green Goddess Dressing
Baby Iceberg, Cherry Tomato and Bacon with Blue Cheese Dressing
Mixed Greens, Poached Pears, Goat Cheese and Candied Nuts with Balsamic Vinaigrette
Spinach, Cherry Tomatoes, Hazelnuts and Strawberries with Raspberry Vinaigrette
Romaine, Asiago Cheese and Pine Nuts with Caesar Dressing
ENTRES
From the Ranch
Filet Mignon with Mushroom Sauce, Chickpea Mash and Seasonal Vegetables 66
Roasted Pork Loin with Bordelaise, Wild Rice and Seasonal Vegetables 43
Beef Strip Loin with Chimichurri Sauce, Fingerling Potatoes and Seasonal Vegetables 58
New York Steak with Pinot Noir Sauce, Roasted Yukon Potatoes and Seasonal Vegetables 58
Beer Braised Short Ribs with Gruyre Potatoes and Seasonal Vegetables 61
From the Farm

Duck Breast with Romesco Sauce, Whipped Potatoes and Seasonal Vegetables 53
Roasted Chicken with Piri Piri Sauce, Risotto Cake and Seasonal Vegetables 47
Grilled Chicken with Chimichurri Sauce, Rice Pilaf and Seasonal Vegetables 47
Quinoa Crusted Chicken with Pesto Sauce, Warm Potato Salad and Seasonal Vegetables 50
Slow Roasted Turkey with Candied Yams, Stuffing & Giblet Gravy and Seasonal Vegetables 48
From the Coast

Oven Poached Halibut with Red Pepper Sauce, Potatoes and Seasonal Vegetables 64
Grilled Steelhead with Sweet Chili Sauce, Basmati Rice and Seasonal Vegetables 50
Sauted Prawns with Pesto Sauce, Rice Pilaf and Seasonal Vegetables 46
Fresh Cod with Lemon Butter Mushroom Sauce, Polenta Cake and Seasonal Vegetables 46
Grilled Salmon with Korean BBQ Sauce, Steamed Rice and Seasonal Vegetables 52
From the Earth

Grilled Cauliflower Steak with Stewed Lentils, Quinoa Salad and Red Pepper Pesto 39
Smoked Portobello Mushroom with Pesto, Feta Cheese, Stewed Tomatoes and Warm Naan 40
Grilled Eggplant stuffed with Sauted Summer Squash served with Stewed Scarlet Runner Beans and Red Jalapeo Sauce 44
COMBINATION PLATE Includes two Entre Selections served to each guest 79
16
FA M I LY S T Y L E D I N N E R
Served with Terraza Bold Arabica Coffee, Selection of Hot Tea
350 guests maximum
How does Family Style Dinner Service work?
Guests are served each course on platters that are passed around the table and
portioned by the guest onto their plate similar to how you would serve your family at
the dinner table. This creates a unique opportunity for dinner guests to converse and
share during the serving process.
Choose from the following 3, 4, or 5 Course Menus.
THE BELMONT | 3 Courses

65
NW 23rd St., Nob Hill
Course 1 | Salad
(Served with the following Starches)
Mixed Green Salad with House Dressing
Macaroni & Cheese with Cauliflower and Spinach
Course 2 | Entre (Select two of the following)
Roasted Yukon Potatoes with Onions and Peppers
Marsala Grilled Chicken with Red Pepper Pesto

Chicken with Mushroom Sauce
Marinated Flank with Basil Sauce
(Served with the following Vegetables)

Green Beans with Garlic and Plum Tomatoes
Roasted Summer Corn
Wild Mushroom Strudel
Course 3 | Dessert
Grilled Steelhead with Sweet Chili Sauce
Mini Lemon Tarts

Mini Chocolate Mousse
THE NOB HILL | 4 Courses

70
Course 1 | Soup (Select one of the following)
(Select two of the following)
Mushroom Rice Pilaf
Tomato Bisque
Course 2 | Salad (Select one of the following)
Creamy Asiago Polenta
Mixed Field Greens, Dried Cherries, Blue Cheese and Oregon Hazelnuts
with White Cranberry Vinaigrette
Smoked Cheddar Whipped Potatoes
Chilled Pasta, Roasted Sweet Peppers, Fresh Herbs and Mushrooms
(Served with the following Vegetables)
Course 3 | Entre (Select three of the following)
Sauted Snow Peas
Marsala Grilled Chicken with Red Pepper Pesto
Roasted Summer Corn
Chicken with Mushroom Sauce
Course 4 | Dessert
Marinated Flank with Basil Sauce
Mini Fruit Tarts
Key Lime Pie
Grilled Steelhead with Sweet Chili Sauce
Marionberry Tart
Oven Roasted Sweet Potatoes
Grilled Salmon with Oregon Spot Prawns and Blood Orange Glaage
Roasted Sirloin of Beef with Honey Molasses Marinade
Smoked BBQ Brisket
17
FA M I LY S T Y L E D I N N E R , C O N T I N U E D
350 guests maximum
THE PITTOCK | 5 Courses

80
Course 1 | Seafood Appetizer
Smoked Fish Platter to include Salmon, Shrimp and Scallops
Course 2 | Salad
Select one of the following:
Mixed Greens with Poached Pears, Goat Cheese, Candied Nuts and Balsamic Vinaigrette
Spinach with Cherry Tomatoes, Hazelnuts, Strawberries and Raspberry Vinaigrette
Pittock Mansion
Course 3 | Entre
Select 3 of the following:
Marsala marinated Grilled Chicken with Vegetable Confit
Pecan-crusted Chicken with Lemon Herb Butter
Grilled Salmon and Oregon Spot Prawns with Blood Orange Glaage
House-Made Vegetable Lasagna with Spinach, Peppers, Mushrooms and 3 Italian Cheeses
Wild Mushroom Ravioli with Smoky Tomato Sauce
Roasted Turkey in Natural Juices with Pear and Apple Chutney
Roasted Sirloin of Beef marinated in Molasses and Honey
Grilled Vegetable Brochettes
Buttermilk Fried Chicken
Smoked BBQ Brisket
Select two of the following Starches:
Mushroom Rice Pilaf
Select two of the following Vegetables:

Glazed Spring Carrots
Roasted Seasonal Vegetables
Sauted Snow Peas
Bok Choy Stir Fry
Green Beans with Garlic and Plum Tomatoes
Roasted Summer Corn

5 Cheese Mac N Cheese
Course 4 | Dessert
Cheesecake Sundaes
Raspberry Panna Cotta
Red Velvety Cake
Risotto
Israeli Cous Cous
Course 5 | Cheese Tasting

Selection of Gourmet Cheeses from the Pacific Northwest
Blue Cheese Potatoes

Steamed Brown Rice
18
C U S TO M D I N N E R B U F F E T
Buffets are served for one & a half hours, Minimum of 50 guests
SOUPS AND SALADS

Select three of the following:
Roasted Butternut Squash Soup
Tomato Tarragon Soup
Pasta Salad Roasted Sweet Peppers Fresh Herbs Mushroom Parmesan
Oregon Coast Seafood Salad Calamari Rock Prawn Dungeness Crab Scallops
MAIN ENTRE SELECTIONS

Select two, three or four of the following:
Pecan crusted Chicken with Lemon Herb Butter
Pancetta Chicken Rosemary Sauce
FRESH VEGETABLES
Kale wrapped Cod Romesco Sauce
Select two of the following:
Roast Pork Loin with Chardonnay Chicken Velout
Roasted Fall Squash
Chipotle Grilled Salmon
Green Beans Casserole
House Smoked Salmon Red Pepper Pesto
Creamed Spinach
Roasted Tom Turkey with natural juices and a Pear and Apple Chutney
Baby Carrots
Roasted Sirloin of Beef marinated in Molasses and Honey
Roasted Vegetables
Pinot Noir Braised Beef Hot Pot with Corn Meal Crust
STARCHES
Grilled Vegetable Brochettes
Select two of the following;

Mushroom Rice Pilaf
DESSERTS
Select three of the following;
Sweet Potato Pie
Cheesecake Local Fruit Chutney
Beechers Jamaican Jack Potatoes
Chocolate Mousse Cake
Selection of French pastries
5 Cheese Mac N Cheese
Warm Apple Pear Cobbler with Whipped Cream
Sriracha Cous Cous
Mocha Silk Cake

Black Forest Cake with Chocolate Sauce
Egg Nog Cheesecake
two main entrees 62
three main entrees 67
four main entrees 72
19
EVENT BAR SERVICE

Attendant fee of $150 applies to each bar, one bartender per 100 guests is recommended.
Pricing below is based on consumption.
To offer bar service on a cash basis, add $0.75 per beverage for bartender gratuity.
GOLD BRANDS 10.25

Skyy Vodka, Bombay Gin, Bacardi Rum, Jose Cuervo Especial Tequila, Jim
Beam Bourbon, Canadian Club Whiskey, Johnny Walker Scotch
PLATINUM BRANDS 11.25

Grey Goose Vodka, Belvedere Vodka, Glenlivet 12 year Scotch, Patron Silver
Tequila, Makers Mark Bourbon, Bombay Sapphire Gin
CORDIALS | LIQUEURS 11
WINE BY THE GLASS
SEASONAL COCKTAILS
Warm Hibiscus Spice with Clove Orange 12
Honey Bourbon Toddy with Cinnamon Stick
and Lemon Twist 12
Grapefruit Champagne Cocktail
with Sage Garnish 11
SIGNATURE COCKTAILS
HOUSE
Canyon Road Red Wine 9
Canyon Road White Wine 9
OREGON EXPERIENCE
Cooper Mountain Pinot Gris 12
Cooper Mountain Pinot Noir 13
SPARKLING WINE
Domaine Ste Michelle 11
La Marca Prosecco 11
WASHINGTON EXPERIENCE
Two Vines Chardonnay 10
Two Vines Cabernet 11
Full wine list available upon request
Add some Signature flair to your Bar!

Use your imagination
feature locally made liquors, do a theme, or
feature a seasonal drink. Price varies based on
selection.
CHILLED BEVERAGES
Assorted Soft Drinks 5
La Croix Flavored Sparkling Water 5
Fruit Juices 5
Mineral Water 5
Red Bull Energy Drink 6
BEER
DOMESTIC BEER 6
Budweiser, Bud Light, Miller Light, Coors Lite
IMPORT & PREMIUM BEER 6.5

Heineken, Corona, Blue Moon, Samuel Adams, Stella Artois
OREGON BEERS & HARD CIDER 7

Bridgeport, Full Sail, Deschutes, Widmer Brothers, Anthem
20
EVENT BAR SERVICE CONTINUED

Attendant fee of $150 applies to each bar, one bartender per 100 guests is recommended.
Pricing below is based on consumption.
To offer bar service on a cash basis, add $0.75 per beverage for bartender gratuity.
THE PORTLANDER BAR

Add local flair to your selected Bar!
New Deal Vodka
House Spirits Aviation Gin
Bull Run Distilling Pacific Rum
Hosted Bar
12
Rogue Dead Guy Whiskey

Eastside Distilling Burnside Bourbon
THE NW EXPERIENCE BAR

THE BEERVANA EXPERIENCE
OREGON MEETS WASHINGTON
Portland is home to more than 65 microbreweries. We will
Choose 3 Oregon and 3 Washington wines and let the tasting begin! An
provide an assortment of local beers in different styles to taste.
indigenous Northwest experience to entertain your guests.
Priced per Bottle: 7
$150 Bartender Fee per Bar
Enhancements:
See Bottle Menu; prices as listed.
Mixed Nuts + 6
Jumbo Pretzels + 4
Garlic Beer Fries + 5
Sausages with Mustards + 8
Cheese and Charcuterie Tasting + 12
PA C K A G E B A R S E R V I C E
Priced per guest. $150 fee per Beverage Attendant applies, 1 Attendant per 100 guests minimum recommended. Hours must be consecutive.
All packages include beer, wine, and sodas.
Upgrade to The Portlander Bar local liquor brands for $5 per guest. Upgrade to Oregon and Washington Wines for $3 per guest.
BEER & WINE
GOLD COCKTAILS
PLATINUM COCKTAILS
One Hour: 21
Two Hours: 27
Three Hours: 29
Four Hours: 32
Five Hours: 35
One Hour: 25
Two Hours: 31
Three Hours: 33
Four Hours: 36
Five Hours: 39
One Hour: 30
Two Hours: 36
Three Hours: 38
Four Hours: 41
Five Hours: 44
21
EVENT PLANNERS GUIDE

Please read the following Hotel Policies and Procedures for catered events:
GRATUITY & SERVICE CHARGES

All food & beverage prices are subject to 14.52% Gratuity (or current gratuity in effect on the
day of the event pursuant to the applicable collective bargaining agreement), 7.48%
Administrative Fee. Gratuity is fully distributed to servers, and where applicable, bussers and/
or bartenders assigned to the event. Administrative Fee is not a gratuity and is the property of
the Hotel to cover discretionary costs of the event.
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. When selecting more than one entre, pricing is
based on the item with the highest cost. An additional $5 will be assessed to each plate when
offering 4 or more plated entres.
Buffets (breakfast, lunch, reception and dinner) are served for one and a half hours. Breakfast and lunch buffets have a minimum of
25 guests. If your guarantee is less than 25, you will be assessed an additional $6.00 per person. Dinner buffets have a minimum of
50 guests. If your guarantee is less than 50, you will be assessed an additional $8.00 per person. Due to health regulations and
quality concerns, items from the buffet cannot be served during mid-morning, afternoon or evening breaks.
FOOD & BEVERAGE

In addition to our published menu suggestions our culinary, catering and events teams are specialists in creating customized
solutions. Let your imagination be your guide knowing that we understand special requests, budget wants and dietary requirements.
Our goal is to deliver a memorable experience through culinary skill.
Our menus are subject to change and ingredients may vary based on seasonality or availability.
All Food & Beverage, including alcohol, must be purchased through the Hotel and served by Hotel Staff.
GUARANTEE
The final attendance must be specified three business days prior to the event. This number will be considered your minimum
guarantee and is not subject to reduction. You will be charged for your final guarantee or number in attendance, whichever is the
greater.
MEETING SPACE
Room Re-Sets: If a room set-up is changed within twenty four (24) hours of the event, there will be a minimum additional fee of
$200.00 for the re-set. Fee subject to increase depending on the room size and complexity of the changes.
SIGNAGE
The hotel does not permit affixing anything to the walls, doors, or ceilings that would leave damage. Pre-approved signage is
permitted in the registration area and in private function areas only. The Hotel reserves the right to approve all signage. All signs
must be professionally printed and should be free standing or on an easel. The Hotel will assist in hanging banners.
A $50.00 charge per banner will apply.
LINENS & VENDORS

Black, white and ecru linens and napkins are available through the hotel at no extra charge. Specialty linens and napkins are available
through outside vendors. Your event manager will be happy to assist you with these services.
The Hotel has a list of recommended vendors so that we may assist them in servicing your event. All deliveries should be
coordinated with your event manager. The hotel does not permit the affixing of anything to the walls, doors or ceilings that would
leave damage.
AUDIO/VISUAL
For your convenience, Presentation Services Audio Visual (PSAV) is our in-house professionals providing a knowledgeable, on-site
team and state of the art equipment. Their team will assist with all audio visual equipment, rigging, electrical and internet needs to
make a memorable event. Please contact the sales team at 503-241-7468.
22

Fall Winter Catering Menu 2016-2017

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2016 Catering Menu

Welcome to the Hilton ..................................... 3

Hors D Oeuvres ................................................ 12

Buffet Breakfast ............................................... 4

Reception Stations ............................................ 14

Buffet Enhancements ....................................... 4

Plated Breakfast ............................................... 5

Breakfast Stations ............................................. 5

Plated Dinner .................................................... 16

All Day Break Package ...................................... 6

Family Style Dinner ........................................... 17-18

Buffet Dinner .................................................... 19

Afternoon Breaks .............................................. 8

Event Bar Service .............................................. 20

Salad Lunch ...................................................... 9

Bar Packages ..................................................... 21

Picnic Lunch ...................................................... 9

EVENT PLANNERS GUIDE

Plated Luncheon ............................................... 10

Event Planners Guide ...................................... 22

Buffet Lunch ..................................................... 11

HILTON PORTLAND & EXECUTIVE TOWER