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503.944.6820
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Spring

passed hors d’oeuvres

spring pea agnolotti (v)
lemon butter and mint served on an asian spoon

oregon morel mushroom ragout (v)
vol-au-vent

belgian endive (v) (gf)
chèvre and pomegranate

petite salmon burger
housemade brioche bun and dijon-caper aioli

 

starters

curried carrot soup (v) (gf)
yogurt crème fraiche

oregon strawberry and watercress salad (v) (gf)
goat cheese and white balsamic vinaigrette

baby gem caesar salad (v)
torn croutons and shaved parmesan

grilled asparagus and prosciutto salad (gf)
shaved pecorino and balsamic drizzle

butter lettuce salad (v+) (gf)
roasted almonds, easter radishes, and orange segments with pickled cherry vinaigrette

 

plated entrées

scarborough fair chicken (gf)
parsley, sage, rosemary, and thyme
with asparagus, english pea, and white bean salad

sliced tenderloin (gf)
served room temperature, with warm potato salad, oregon bleu cheese, bacon, sabra, and grilled asparagus

brined double pork chop (gf)
celery root purée and roasted baby spring vegetables

grilled wild salmon (gf)
cauliflower cous cous, petite herbs, and lemon-cardamom yogurt sauce

smoked trumpet mushrooms (v) (gf)
black rice and carrot purée

 

spring buffet
accompanied by dos hermanos assorted breads

salads – choose one

caesar salad
romaine lettuce, croutons, and shave parmesan

organic farm greens salad (v+) (gf)
grape tomatoes, radishes, cucumber, and herbed vinaigrette

 

entrées – choose two

cod puttanesca (gf)
roma tomatoes, oil-cured olives, capers, and olive oil

smoked beef short rib (gf)
with ipa bbq sauce

chicken tandoori (gf)
with grilled lemons

chicken piccata (gf)
with wilted arugula and lemon-caper sauce

vegan garlic alfredo (v+) (gf)
gluten-free tagliatelle with spring peas

 

sides – choose two

roasted fingerling potatoes (v+) (gf)
rosemary, garlic, and olive oil

creamy leek gratin (gf)

roasted spring baby root vegetables (v+) (gf)

roasted carrots (v+) (gf)
with maple drizzle

roasted broccoli (v+) (gf)
with hazelnuts

grilled asparagus (v+) (gf)

 

desserts

spring rhubarb custard cake

swirly temple
pound cake, strawberry compote, and rhubarb cream

lemon meringue pie
brandy macerated blackberries

fruity pebbles panna cotta

  • *consuming raw or undercooked eggs, meat, poultry, seafood or shellfish may increase your risk of food-borne illness.
  • (gf) gluten-free (v) vegetarian (v+) vegan
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VT
2010 SE 8th Avenue • Portland, OR 97214
971.808.5260
Food In Bloom Catering is a proud entity of VT Group: Oregon’s premier hospitality purveyor. VT Group provides casual to high-end, full-service catering, event production and facility management. VT Group’s flagship brands include Vibrant Table Catering & Events, Food in Bloom Catering, f&b catering, and Vibrant Flowers. VT Group also manages several of the city’s most beautiful and diverse spaces including four event venues and three cafe locations in the Portland Metro area. Our mission is to foster exemplary relationships within our community, developing and maintaining quality connections with partners who share our same ambition, drive and values.
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