Custom Menus Created for your Event
by Executive Chef Tamara Kay
Hors D’Oeuvres
Bouchee
Small puff pastry shells filled with savory preparations
Oregon Bay Shrimp combined with Fresh Dill Crème Fraiche
Oregon Dungeness Crab Salad dressed in Lemon-Chive Crème Fraiche
Curry Spiced Chicken Breast Salad garnished with Fresh Cilantro and Mango Brunoise
Dijon Mustard & Thyme Braised Rabbit and Wild Chanterelle Mushrooms
Mixed Forest Mushrooms in Fresh Tarragon infused Cream
Lemon-Thyme Chicken & Toasted Hazelnut Salad
Crostini and Bruschetta
Two and Three bite toasted and sliced baguette breads with rustic toppings:
Shaved Black Peppercorn Roasted Beef Creations: 
Parmesan Curl and Truffle Oil
Artichoke Heart Puree and Fresh Arugula Chiffonade
Argentinean Chimichurri Parsley Sauce, Roasted Red Peppers, and Queso Fresco
Sweet Caramelized Red Onion and Gorgonzola Cheese Crumbles
Rosemary Roasted Leg of Lamb garnished with Cucumber Yogurt and Fresh Mint
Seared Aniseed studded Venison Loin & Sweet Rhubarb Chutney
Sliced Wild Boar Tenderloin with Toasted Pecan Butter and Grated Apple & Horseradish
Thyme Marinated Wild Boar Tenderloin garnished with Orange-Roasted Red Pepper Relish
Shaved Pork Loin with a Truffled Mascarpone Cheese and Rosemary Oil
Sliced Duck Breast with a local Pear-Golden Raisin Chutney and Crispy Duck Lardons
Artichoke-Arugula Pesto garnished with Spanish Manchego Cheese & Ruffled Prosciutto Ham
Sliced Fresh Mozzarella garnished with Summer Tomatoes and Basil Chiffonade
Diced Summer Tomato Salad of Garlic, Lemon Zest and Olive Oil with Fresh Basil
Roasted Garlic Toasts topped with Apple-Raisin Chutney and French Chevre
Melted Brie Cheese topped with Apricot Compote and Sliced Toasted Almonds
Thyme Roasted Summer Cherry Tomatoes with Crumbled French Chevre
Herbed Artichoke Heart Puree topped with a Parmesan Curl
Traditional Cocktail Canapés
Delicate open-faced crust less breads with savory toppings
Sliced European Salmon Lox with Dill Cream Cheese and garnished with Black Caviar
Rich Duck Liver Pate Mousse garnished with Lingonberry Preserves
Rabbit and Pistachio Terrine garnished with a Sweet Orange-Carrot Marmalade
Lavender & Honey Seared Duck Breast wrapped around Rich Chicken Liver Pate
Shaved Prosciutto Ham garnished with Aged Parmesan Curls and Fried Caper Berries
Beef Tartar garnished with Shaved White Truffle
Shallot & Parsley Butter topped with thin sliced English Cucumber
Fines Herbes Butter with layered Red Radish and Fresh Chervil
Artisan Cheese with Gourmet Condiments
Artisan Cheeses served on Toasted Baguette Slices with Sweet and Savory accompaniments:
Brie Cheese with a Fresh Grape Relish
Camembert Cheese with Sautéed Wild Mushrooms
Bleu Cheese with Rosemary Roasted Oregon Pears
Italian Gorgonzola with Toasted Hazelnuts and drizzled with Sweet Balsamic Vinegar Syrup
Italian Pecorino Cheese with vibrant Arugula-Pinenut Pesto
Spanish Manchego Cheese with Quince Paste
French Chevre with Olive Tapenade
Phyllo Cups
Buttery golden pastry cups with sweet and savory fillings:
Brie Cheese with:
Spiced Apricot and Dried Currant Chutney 
Cranberry-Red Onion Chutney
Port Infused Bing Cherry Relish
Summer Peach and Ginger Relish
Lemon and Thyme Braised Leeks
Feta Cheese with Sautéed Spinach and Pinenuts
Honeyed Pear & Gorgonzola Cheese
Apple-Raisin Chutney & French Chevre
Roasted Sugar Pumpkin & Fennel with Feta Cheese
Rich and Sweet Red Onion Confit with Creamy Bleu Cheese
French Frisee, Bacon Lardons, & Quail Egg Salad dressed in Vinaigrette
Chinese Five Spice Duck Breast garnished with Fresh Mango & Scallions
Lobster Salad in a Creamy Fresh Chervil Dressing
Dungeness Crab Salad garnished with Fresh Avocado
Oregon Bay Shrimp and Fresh Chive Salad
Wonton Canapés
Crispy Fried Wontons with Artfully Designed Creations:
Salmon Lox wrapped around Wasabi Cream Cheese and topped with Japanese Tobiko Eggs
Black & White Sesame Seed Seared Scallops with a Sweet and Creamy Rice Vinegar Dressing
Seared Salmon with Japanese White Miso Sauce and Slivered Scallions
Chicken Breast and Asian Vegetable Bundles garnished with Thai Peanut Sauce
Edamame Puree and Sliced Asparagus with a Citrus-Sesame Sauce- vegan
Seared Scallop with a Thai Yellow Curry Coconut Sauce garnished with a Carrot-Cilantro Salad
Hearty Savory Tartlets
Oven baked Two or Four-Bite Tartlets with Gourmet fillings:
Oven Dried Tomato with Olive Tapenade and French Chevre
Bleu Cheese and Sweet Red Onion Confit with Mascarpone Cheese Custard
Poached Salmon & Sautéed Leeks baked in a Rich Egg Custard
Spring Asparagus Tips and French Chevre with Fines Herbes
Roasted Butternut Squash and Caramelized Onions topped with Herbed Bread Crumbs
Rosemary Roasted Roma Tomatoes and Balsamic Red Onions Baked in Garlic Confit Custard
Sautéed Leek and Gorgonzola Cheese topped with a Hazelnut Crumb
Vegetable & Fruit Based Bites
Fresh Vegetables and Fruit used to hold seasonal gourmet creations
Crisp Endive Leaves filled with:
Fresh Pear, Stilton Cheese & Candied Walnut
Roasted Golden Beets, French Chevre & Candied Hazelnuts
Smoked Trout and Apple garnished with Black Caviar
Red Grapes coated with:
Gorgonzola Cheese & Toasted Hazelnuts
French Chevre & Toasted Pistachios
Bleu Cheese & Toasted Walnuts
Italian Pecorino and Toasted Pinenuts
Spanish Manchego Cheese and Toasted Almonds
Ripe Cherry Tomatoes stuffed with:
Bleu Cheese & Peppery Watercress Leaves
Summer Corn and Roasted Poblano Pepper Relish garnished with Cotija Cheese
Lebanese Tabouli & Feta Cheese garnished with Mint Chiffonade
Cucumber Cups filled with
Cream Cheese Based Mousses: Roasted Red Pepper, Delicate Smoked Trout, or Smoked Salmon
Oregon Dungeness Crab and Creamy Lime-Ginger Cabbage Slaw
Sesame dressed Tuna Tartar garnished with Pickled Ginger
Minted Eggplant Puree garnished with Red Pepper and Tangy Feta Cheese
Herbed Cannellini Bean Puree garnished with Slivered Kalamata Olives
Spoons
White Asian Spoons filled with delicate small bites
Spanish Andalusia Calamari and Pepper Salad with a Sherry Vinaigrette
Sautéed Prawns in a Thai Red Curry Coconut Sauce
Duck Breast & Apple Bundles with a Maple-Ginger Glaze
Golden & Red Beets with Chevre & Candied Hazelnuts drizzled with Balsamic
Duck Breast and Pear Bundles with a Thai Yellow Curry Coconut Sauce
Cones
Small White Paper Cones filled with fried treats available for small events only.
Beer Battered Salmon with Fried Potato Strings
Fried Calamari with a Fresh Lemon Wedge
Fried Calamari topped with Orange Gremolata
Tea Sandwiches
Small two bite crust less sandwiches
Sesame Chicken Salad garnished with Toasted Sesame Seeds
Roast Beef , Caramelized Onion, & Horseradish
Cured Ham & Whole Grain Mustard Butter
Salmon Lox & Chive Cream Cheese
Cucumber & Fresh Watercress
Egg & Caper Salad
Hot and Chilled Soups
Our made-from-scratch soups are a great start to a meal or at a winter cocktail party as a hot passed hors d’oeuvre in a demitasse cup. Our chilled soups are refreshing in the summer with a meal or served chilled in a square shot glass as a hors d’oeuvre.
Hot Soups
Roasted Butternut Squash and Italian Pancetta Soup
Creamy Cauliflower and Saffron Soup
Celeriac Bisque with Black Truffle
Curried Roasted Pumpkin Soup garnished with Fried Indian Spices
Gingered Butternut Squash and Fresh Pear Soup
Wild Mushroom Bisque garnished with Fresh Thyme Crème
Sesame Carrot & Parsnip with Orange Oil
Sautéed Leek and Chamomile Soup
Potato and Fennel Soup garnished with Gorgonzola Cheese Crumbles
Potato and Fresh Watercress Soup
Potato and Leek Soup garnished with fried Leeks
Roasted Pumpkin and Coconut Soup garnished with Fresh Nutmeg
Sweet Roasted Red Pepper Soup with Sambuca Cream Swirl
Yellow Summer Squash and Fresh Marjoram Soup
Zucchini Squash and Fresh Tarragon Soup
White Bean and Basil Soup garnished with Olive Tapenade
Tomato and Roasted Pepper Bisque with Basil Crème
Indian Spiced Chickpea with Cilantro Yogurt
Chilled Soups
Curried Carrot Soup garnished with Coconut Cream
Green Pea Soup garnished with Mint Foam
Saffron Vichyssoise Soup
Summer Gazpacho Soup garnished with Avocado
Asparagus & Basil Pesto garnished with Fried Basil Leaves
Amuse-Bouche
Gourmet Tasty little treats great for butler-passed hors d’oeuvres and a starter to a plated meal
Bourbon Molasses Beef on Mini Biscuits with Pickled Red Onion
Slow Cooked Pork on Fennel Biscuits with Rhubarb Chutney
Sambuca-Rosemary Prawns wrapped in Proscuitto
Sesame Seared Ahi Tuna Bites with Wasabi Mayonnaise
Coconut Fried Prawns with a Creamy Tamarind Dipping Sauce
Spicy Lemon Crab Cakes with Caper Dill Sauce
Brandy & Bacon Braised Quail with Crostini Breads
Pan Fried Oysters served on an Herbed Fritter with Red Beet Vinaigrette
Seafood Martinis
Fresh Seafood served in a Martini Glass with your choice of Seafood and our Olive Vermouth Vinaigrette or light Grapefruit Vinaigrette
Chilled Poached Lobster Tail
Chilled Poached Large Prawns
Tillamook Bay, Oregon Fresh Bay Shrimp (seasonal),
Fresh Oregon Dungeness Crab Meat (seasonal)
Starter Salads
Our Plated Dinner Salads, Composed Greens Salads for Buffets, and Chilled Vegetable Salads are made with seasonally available ingredients. 
Organically Grown Mixed Wild Greens
Baby Spinach Leaves
Baby Arugula Leaves
Butter Leaf Lettuce
Romaine Lettuce
Watercress
Frisee
Seasonal Spring Salads
Oregon Strawberries, Candied Hazelnuts, and French Chevre with Balsamic Vinaigrette
Green Peas, Goat Cheese, Herbed Vinaigrette
Asparagus & Pickled Quail Egg
Seasonal Summer Salads
Northwest Fresh Cherries with Candied Walnuts and Orange Vinaigrette
Northwest Blackberries, French Chevre, and Candied Hazelnuts with Fresh Thyme Vinaigrette
Fresh Summer Peaches and Ricotta Cheese Quenelles with Balsamic Vinaigrette
Tomatoes, Cucumbers, & Herbed Toasts with Tarragon Vinaigrette
Summer Heirloom Tomatoes, Shaved Pecorino Cheese, and EVOO
Pumpkin Seeds, Oranges, Jicama with Lime Vinaigrette
Fall & Winter Salads
Fresh Fall Pears, Dried Cranberry, and Bleu Cheese, with Toasted Hazelnut Dressing
Sliced Red Grapes, Bleu Cheese, and Candied Walnuts with a Fresh Thyme Vinaigrette
Candied Almonds, Pomegranate Seeds, and Sweet Dates with Orange Flower Water Dressing
Shaved Mushrooms, Fennel, Toasted Pinenuts, and Shaved Parmesan Cheese with Lemon Vinaigrette
Fresh Figs, Stilton Cheese, and Candied Pecans with Balsamic Vinaigrette
Roasted Golden Beet, Chevre, and Toasted Hazelnuts with a Apple Cider Vinaigrette
Toasted Walnuts, Crumbled Bleu Cheese, and Champagne Vinaigrette
Spanish shaved Fennel and Orange Salad with Sherry Vinaigrette
Menu Entrees
All of our entrée options are available in wild and free range variety
Salmon and Steelhead Entrees
Fresh, Never Frozen, boneless & skinless Atlantic Salmon and Columbia Steelhead
Available in individual portions
Fresh Chervil Crème Fraiche Sauce- a silky crème sauce with anise-flavored chervil
Spring Leek and Pernod Sauce- a smooth leek and cream sauce with a touch of pernod liqueur
French Sauce Vert- a fresh dill, tarragon, parsley, & extra virgin olive oil emulsion
Mustard & Fresh Tarragon Sauce- a light fish stock and cream reduction with fresh tarragon
Lemon-Chive Beurre Blanc- lemon infused beurre sauce with fresh snipped chives
Raspberry-Balsamic Glaze- a sweet buttery raspberry glaze with fresh raspberries to garnish
Tomato, Cucumber, & Caper Relish- a savory summer mediterranean salsa
Creamy Corn and Fresh Tarragon- a smooth and sweet summer corn sauce with a little tarragon
Hazelnut Crusted Salmon Filet with a Fresh Tarragon Crème Fraiche
Maple & Fresh Marjoram Glaze- real maple syrup glaze with sweet marjoram to garnish
Sesame Seed Crusted Salmon with a Tamarind & Ginger Sauce
Japanese Yellow Miso and Citrus Sauce- japanese soy paste mixed with fresh citrus juice
Thai Red Curry Coconut Sauce- spicy thai curry paste simmered in creamy coconut milk
Chicken Breast Entrees
Fresh, Never Frozen, boneless & skinless
Available in individual portions
Fresh Thyme and Lemon Marinade
Dijon Mustard and Fresh Tarragon Marinade
Fresh Rosemary and Honey Glaze
Roasted Red Pepper Cream Sauce- a smooth and creamy roasted red pepper sauce
Blackberry Sauce- a buttery and smooth summer blackberry sauce garnished with fresh blackberries
Summer Peach Relish- fresh peaches mixed with honey and a little balsamic vinegar
Roasted Summer Corn Relish- fresh cut corn kernels and mint in fresh limejuice
Garlic and Fresh Rosemary Marinade
Italian Chicken Saltimbocca- stuffed with fresh sage, parmesan, & wrapped in pancetta
Sake & Ginger Sauce- creamy japanese sake and fresh ginger sauce
Hazelnut Crusted with Orange Beurre Blanc
Rosemary marinated and wrapped in Proscuitto Ham
Rich Sage-Madeira Reduction- a chicken stock and portuguese madeira reduction with fresh sage
Gingered Pumpkin Chutney- fall pumpkin cooked with sweet spices and raisins
Orange Caramel Glaze- buttery amber colored caramel and fresh orange juice sauce
Beef Entrees
Fresh, Never Frozen and served in chef-sliced portions
Whole Premium Beef Tenderloin:
Lavender & Cracked Black Pepper
Rosemary and Black Pepper Rub with a Bleu Cheese Sauce
Fresh Rosemary and Balsamic Reduction
Roasted Shallot and Port Sauce
Mustard Port Sauce with a Red Onion Confit
Wild Forest Mushroom Ragout
Herbed Horseradish Butter
Beef Flank Steak:
We butterfly and tie each flank steak roast and stuff them with delicious savory fillings
Served in sliced portions
Proscuitto Ham, Fresh Mozzarella, and Fresh Basil Leaves
Sautéed Spinach and Gorgonzola Cheese
Roasted Red Peppers and Artichoke Hearts
Sautéed Wild Forest Mushrooms
Pork Entrees
Fresh, Never Frozen and served in sliced portions
Pork Loin:
Apricot and Rosemary Glaze- sweet and sticky apricot and rosemary glaze
Spiced Apple Chutney
Dried Fig stuffed with Port Wine Reduction
Dried Apricot and Caramelized Shallot stuffing
Shaved Fennel, Apple, and Onion stuffing
Lamb Entrees
Fresh Local Lamb and Frozen Australian Lamb available
Served in sliced portions
Leg of Lamb
Lamb slices topped with Fresh Arugula, Shaved Pecorino, and drizzled with Extra Virgin Olive Oil
Garlic and Rosemary Stuffing
Herb Crusted with Tomato & Kalamata Olive Compote
Lemon and Oregano Roasted
Mint Gremolata Stuffing
Vegetarian Entrees
Individual Herbed Artichoke & Ricotta Cheese Layered Polenta
Individual and Roasted Vegetable and Fontina Cheese Layered Polenta with Puttanesca Sauce
Individual Wild Forest Mushroom and Mascarpone Cheese Layered Polenta
Individual Sautéed Spinach and Gorgonzola Cheese Layered Polenta
Eggplant Terrine layered with Chickpeas and Summer Squash with a Tomato-Red Pepper Sauce
Bleu Cheese and Caramelized Onion Potato Gratin
Fines Herbes and French Chevre Potato Gratin
Sautéed Leek and Yukon Gold Potato Gratin
Wild Forest Mushroom Vol-au-Vents Pastries
Butternut Squash and Hazelnut Lasagna
Vegetable, Potato, Pasta, and Grain Side Dishes
Fresh, seasonal ingredients prepared with paramount consideration given to perfectly accenting the flavors of your choice in entrée
Vegetable Dishes:
Maple & Ginger glazed Green Top Carrots
Lemon and Fresh Thyme Braised Leeks
Sautéed Asparagus with Garlic and Extra Virgin Olive Oil
Fresh Herb Roasted Summer Squash & Cherry Tomato
Haricot Verts or Green Beans Sautéed with Fresh Thyme Butter
Garlic, Lemon , and Rosemary Roasted Cauliflower with Manchego Cheese
Sautéed Cherry Tomatoes with Sweet Butter Sauce and Basil Chiffonade
Roasted Winter Root Vegetables
Baby Broccoli sautéed with golden raisins, Pine nuts, and garlic
Swiss Chard sautéed with Pancetta
Julienned Summer Squash and Red Bell Pepper Sautéed with Tarragon
Green Beans with Chanterelle Mushrooms
Potato Dishes:
Fresh Basil Pesto Mashed Potatoes
Roasted Fingerling Potatoes with Fennel
Gorgonzola Mashed Potatoes
Roasted Red Potatoes with Parmesan and Herbs
Yukon Gold Potato Mash with Lemon and Fried Sage
Fines Herbes and Chevre Potato Gratin
Roasted Red Garnet Yam, Butternut Squash , and Fingerling Potato
Pasta Dishes:
Herbed Orzo Pasta with Peas and Spring Asparagus
Wild Forest Mushroom Orzo Pasta with grated Parmesan
Basil Pesto Orzo Pasta with White Beans and Spinach
Couscous with Apricots, Currants, and Pistachios
Herbed Summer Corn, Zucchini, and Cherry Tomato Couscous
Orange scented Saffron Couscous with Artichokes and Pinenuts
Grain Dishes:
Apple Cider Cooked Brown Rice with Dried Cranberries and Toasted Pecans
Wild Rice and French Lentil Pilaf with Pancetta
Wild Rice and Brown Rice Pilaf with Apples and Fennel
Caramelized Onion and Wild Mushroom Pilaf
Sweets and Desserts
After enjoying the main event, your entrée, what better way to treat each of your taste buds than with sweets and desserts. Each delicious morsel hand made by our Chefs to complete your taste experience.
Individual Plated Desserts:
Bittersweet Chocolate Pot de Crème with Grand Marnier Cream
Fresh Peach and Hazelnut Frangipane Tart
Gingered Plum Tart
Roasted Pumpkin Bread Pudding
Apple Bread Pudding with Cognac Sauce
Oregon Pear and Pecan Bread Pudding with Caramel Sauce
Whipped Fruit Puree and Cream Fools decorated with Fresh Fruit, your choice of Orange, Mango,Raspberry, Blackberry, and Lemon- seasonal
Traditinal Crème Brule with torched sugar topping. Your choice of Vanilla Bean, Ginger, Banana, Pumpkin, or Eggnog Custards.
Bars and Brownies:
Bittersweet Chocolate Ganached Truffle Brownies
Cardamom Ginger Shortbread
Saffron Shortbread
Lemon Cheese Ricotta Bars
Apricot Macaroon Bars
Pear and Hazelnut Frangipane Bars
Apple and Date Oatmeal Bars
Petite Sweet Treats:
Perfect little bites for cocktail parties and elegant dessert displays
Crispy Tuille Cookies filled with choice of Frangelico, Amaretto, or Chambord liqueur flavored Mascarpone Cheese
Mini Bittersweet Chocolate Truffle Wedding Cakes garnished with a Candied Violet- 3” base
Sweet Phyllo Cups filled with Lemon Curd and Lavender Cream
Sweet Phyllo Cups filled with Roasted Pears, toasted Pistachio, and Cardamom Pastry Cream
Bittersweet Chocolate and Grand Marnier soaked Truffle Cake Squares garnished with Candied Orange Peel
Bittersweet Chocolate and Chambord soaked Truffle Cake Squares garnished with fresh Raspberries
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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