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503.944.6820
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Fall

passed hors d’oeuvres

butternut squash agnolotti (v)
sage butter, served on a spoon

oregon truffle ragout in vol-au-vent (v)

pumpkin and blue cheese arancini (v)
port wine syrup

venison and cranberry mini pot pies

oregon rogue bleu cheese popover

 

starters

clam chowder (gf)
celery and yukon gold potatoes

radicchio with apple (v) (gf)
arugula and parmesan

caesar salad (gf)
baby gem lettuce, croutons, and shaved parmesan

burrata and prosciutto (gf)
watercress and seasonal fruit

organic farm greens (v) (gf)
fennel, radishes, and hazelnuts, with herbed vinaigrette

 

plated entrées

mary’s thyme-roasted chicken breast (gf)
creamed yukon gold potatoes with parmesan, roasted cauliflower, toasted hazelnuts, and foraged mushroom nage

star anise-braised beef short ribs (gf)
ginger-glazed brussels sprouts and parsnip purée

pork chop (gf)
sweet potato, braised cippolini onions, and roasted kale

salmon (gf)
parsnip purée and brussels sprouts

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

 

fall buffet
accompanied by dos hermanos assorted breads

salads – choose one

caesar salad
romaine lettuce, croutons, and shaved parmesan

organic farm greens salad
grape tomatoes, radishes, cucumber, and herbed vinaigrette

 

entrées – choose two

bouillabaisse (gf)
cod, crab leg, and clams in a saffron wine broth

beef bourguignon (gf)
braised short rib, mushrooms, and red wine

pancetta and mushroom-stuffed chicken (gf)
leeks and tarragon cream sauce

chicken chasseur (gf)
wild mushrooms in a red wine sauce

vegan garlic alfredo (v+) (gf)
gluten-free tagliatelle with brussels sprouts

 

sides – choose two

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

riced sweet potatoes (gf)
butter and maple syrup

potatoes dauphine (v) (gf)

roasted carrots (v) (gf)
toasted caraway and honey

brussels sprouts (gf)
with pancetta

roasted cauliflower (v+) (gf)
toasted hazelnuts

 

desserts

turtle bundt cake
chocolate bundt cake with caramel and roasted pecans

angel food cake (gf)
cinnamon mascarpone cream

glazed lemon chiffon cake
macerated blackberries

profiteroles
vanilla ice cream and dark chocolate sauce

  • *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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