Elegant Chef Plated Dinners
The ultimate in service, the individually Plated and served meal provides restaurant elegance at your event. As with all our service options, all hot food at our catered events is always cooked on-site for restaurant quality food experience.
Personally lead by Voila's co-owner Executive Chef Tamara Kay, each course is artfully and individually plated by our chef team and served by our uniformed professional servers.
Executive Chef Tamara will custom develop a menu for your plated meal based upon the seasonal available of fresh ingredients and your personal menu preferences. In addition to delicious seasonal food combinations, Chef Tamara can also make recommendations for pairing wines with each course.
Our experienced event planners will help you throw a remember and elegant event by designing the event schedule, planning rentals, CAD drawings of the event layout, arranging the staffing, and recommending the beverages. We are pleased to take care of all the details and which allows the host enjoy the evening with the guests.
The following are several recent event menus developed for our clients:
Elegant Catered Spring Dinner Menu
Starter:
Seared Scallop on Sautéed Spring Pea Shoots
with Yellow Curry Coconut Sauce
Fish Course:
Wild King Salmon with Spring Pea Sauce with Celeriac-Cauliflower Puree
served with Sautéed Asparagus and Forest-Picked Fiddlehead Ferns
Meat Course:
Thyme and Cracked Black Pepper Tenderloin with Sautéed Wild Forest Morels
and a Gratin of Potatoes and Spring Leeks
Dessert:
Baked Bleu Cheese and Pear Tartlet
Fall Harvest Catered Dinner Menu
Starter:
Lobster Tail and Fresh Bay Shrimp Martini
with Vermouth Vinaigrette
Main Course:
Cocoa and Black Pepper Crusted Beef Tenderloin and
Wild Fall Porchini Mushroom and Roasted Butternut Squash Risotto
with Garlic Sautéed Spinach with Pinenuts
Dessert:
Tuille Cookies filled with Limoncello Creme
Winter Holiday Celebration Dinner Menu
Soup Course:
House Made Gingered Butternut Squash Soup
garnished with Fresh Oregon Pears
First Entree Course:
Hot Seared Sea Scallop on Roasted Spaghetti Sauce
with our own Grapefruit Beurre Blanc
Second Entree Course:
Chef Sliced Painted Hills Beef Tenderloin
with Truffled Mashed Potatoes and Swiss Chard
Salad:
Organic Baby Greens with Roquefort Cheese, Toasted Walnuts,
and Gala Apples tossed with housemade Champagne Vinaigrette
Dessert:
Belgian Callebaut Bittersweet Chocolate Pot de Creme
E-mail us at eventplanning@portlandgourmetcatering.com or call us at 503-806-6658 to check on our availability for your event and then to schedule a complimentary consultation with Chef Tamara Kay and our event planners in our Southeast Portland office and commercial kitchen.
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