Catered Gourmet Food in Portland and Oregon

"Thank you for the huge contribution you made to my big day. No one can stop talking about how fantastic the food was or how elegant the set-up looked. You were a hit! Thanks so much!" Paula, Reception May 2009

"Your team did a great job on Saturday! And so many people told me how fantastic the food was - they really went on and on about it! Thanks for making our day so fun...truly a day to remember. I'm happy to give a reference to prospective clients if you'd like!"

Kate & Alex, Passed Hors d'Oeuvres & Family-Style Reception, Aug. 2009

"Thank you so much for such a wonderful catering experience. We got tons of compliments on the food; a lot of people said it was the best wedding food they'd had. The staff was really friendly and professional. It was really great. Thanks again!"

Annie & Ryan, Aug. 2008

"Many, many thanks for making Campbell and Tim's wedding a day we will all treasure. Everyone raved about the food, it was delicious!"

Ruth Ann, Mother of the Bride, July 2007

"Thanks Jonathan and Chef Tamara for a fabulous birthday party. All this past week, I've been hearing from guests who loved the food and service, just as I knew they would with Voila. You guys are the best and I am glad you were able to handle this event. Needless to say, if you ever need a reference, you can count on me to gush uncontrollably."

Brian, Plated Dinner, May 2009

"Its All about the Food!"

The professional staff at Voilà Catering prides themselves on the food we serve our guests. Great food starts with Chef Tamara Kay planning the menu using local and seasonal ingredients and developing a perfect menu for the customer's guests, event style, and event location. Service of the quality menu is executed by our professional chefs assembling all the delicate hors d'oeuvres and actually cooking all the hot food on-site in our commercial ovens. Your guests will be thrilled with delicious food served just minutes out of the oven!

Voilà Catering only employs experienced and trained professional chefs to make your event's food. Our skilled chefs make all our food "from-scratch", never using pre-prepared, pre-made, or pre-cooked "products" that are commonly available from corporate food services or big-box retailers. By employing real chefs, Voilà Catering is not limited to offer the typical over-exposed catering items and allows us to offer real food your guests will rave about!

On this page we have priced SAMPLE menus designed for various events and based on the seasonal availability of fresh ingredients from Chef Tamara Kay. Each seasonal menu is developed by Chef Tamara Kay for a each individual customer's unique event and budget. Click the links on the left of this page to see a more comprehensive, although not exhaustive, list of menu options. Complete pricing details are at the bottom of the page.

Contact our event planner at events@voila-catering.com or at 503-806-6658 to schedule a complimentary consultation to let us develop your event's unique menu!

Oregon Spring Celebration Menu: 100 guests~$22.49/p, 150 guests~$21.03/p

On-Site Chef built Hors D'oeuvres:

Smoked Trout Mousse in Crisp Cucumber Cup
Goat Cheese & Rhubarb Chutney Crostini

Family Style or Buffet Dinner:

Spinach & Arugula Salad with Petite Peas and Chevre with Creamy Dill Dressing
Dijon Mustard and Fresh Tarragon Sauced Chicken Breast
Sauteed Spring Asparagus with Lemon Zest and Fresh Thyme
Roasted Apple and Spring Leek stuffed Pork Loin
Wild Rice and French Lentil Pilaf
Grand Central Artisan Breads and Butter

Pacific Northwest Early Summer Dinner Menu: 100 guests ~ $22.91/p, 150 guests~ $21.93/p

Organic Baby Greens Salad with Oregon Strawberries, Chevre, and our own Balsamic Vinaigrette
Hazelnut Crusted Fresh Salmon Filet with Chervil Creme Fraiche Sauce
Peppercorn Crusted Beef Loin with Wild Forest Morel Mushroom Ragout
Sautéed Green Top Carrots with fresh Majoram
Herbed Orzo Pasta with Green Peas and fresh Spring Asparagus
Grand Central Artisan Breads and Butter

Spanish Andalusian Tapas Dinner Menu: 25 guests~$32.92/p, 50 guests~$27.17/p, 100 guests~$23.96/p,

Spanish Ham and Potato Croquettes
Artichoke and Manchego Cheese Toasts
Cordoban Gazpacho garnished with Prawns
Medjool Date Salad with Shaved Fennel and Orange
Fried Calamari with Gemolate Sauce
Bonito del Norte Tuna stuffed Piquillo Peppers
Spanish Chorizo Sausage and Steamer Clam Paella

Summer Oregon Garden Bounty Dinner Menu:100 guests~$19.67/p 150 guests~$19.10/p

Salad of Oregon Blackberries, Chevre Crumbles & Candied Hazelnuts on Organic Baby Greens
Fresh Salmon Filet with Fresh Herb Sauce Verte
Thyme marinated Chicken Breast with Summer Peach Relish
Fresh Green Beans & Yellow Wax Beans sauteed in Basil Butter
Summer Couscous with Cherry Tomatoes, Fresh Corn, and Basil Chiffonade
Grand Central Artisan Breads and Butter

Urban-Hip Summer Barbeque Appetizer Menu: 100 guests~ $13.96/p

Small Plate of Green Goddess dressed Cole Slaw topped with Grilled Cilantro Prawns
Small Plate of Grilled Buffalo Hanger Steak with Knob Creek BBQ Sauce with Roasted Red Potato Salad
Porter Braised Pork Shoulder on Scallion Rolls with Pickled Red Onions
Apple & Pecan Waldorf Salad served in Endive Leaves
Oregon Strawberry Shortcake Trifles in a Martini Glass

Italian Inspired Family-Style Summer Dinner: 100 guests~$26.46/p, 150 guests~$24.75/p

Elegant Server Passed Hors D'oeuvres:

Thyme Roasted Cherry Tomato & Housemade Ricotta Cheese Toasts
Herbed Cannellini Bean Puree in Crisp Cucumber Cups
Red Grapes coated in Gorgonzola Dolce and Toasted Hazelnut

Family-Style Dinner:

Starter Salad of Heirloom Tomato and Shaved Pecorino Cheese with Fleur de Sel
First Course:

Fresh Gorgonzola Cheese Ravioli with Puttanesca Sauce
Baby Broccoli sauteed with fresh Garlic and Crushed Red Pepper Flakes

Second Course:

Beef Flank Steak stuffed with Basil, Proscuitto Ham, and Fresh Mozzarella
Rosemary Roasted Fingerling Potatoes with Shaved Fennel

Grand Central Artisan Breads and Extra Virgin Olive Oil on Tables

Oregon Winery Hors D’oeuvre Menu: 50 guests~$12.57/p, 100 guests~$10.36/p, 200 guests$9.94/p

Seared Salmon Bite & Miso Wonton Canapé
Wild Chanterelle Mushroom and Thyme Bouchee
Honeyed Oregon Pear & Gorgonzola Phyllo Cup
Lavender & Black Pepper Duck Breast Canapé
Pulled Pork and Apple Chutney Crostini
Pumpkin Custard and Dried Fruit Shortbread

Fall Harvest Menu: 100 guests~ $22.94, 150 guests~ $22.15

On-Site Chef built Hors D'oeuvres:

Pumpkin, Fennel & Feta Phyllo Cups
Golden Beets and Chevre in Endive Leaves
Smoked Salmon Mousse in Apple Cups

Family Style or Buffet Dinner:

Butterleaf Lettuce & Watercress Salad with Oregon Pears & Bleu Cheese Crumbles
Mission Fig Stuffed Pork Loin with a Port Reduction
Roasted Chicken Breast with Orange-Carmel Sauce
Yukon Gold Potato Mash with Lemon and Fried Sage Leaves
Roasted Fall Vegetables with Butternut Squash and Carrots
Grand Central Artisan Breads and Fresh Butter

Celebrate the Holidays Hors d'oeuvres Party: 50 guests~$19.88/p, 100 guests~$16.20/p, 200 guests$14.35

Spicy Lemon Real Dungeness Crab Cakes with Caper Dill Sauce
Smoked Trout Mousse and Apple filled Endive Leaves
Rare Beef Crostini with Parmesan and Truffle Oil
Orange & Pomegranate Duck Breast Canapé
Creamy Lobster Tail Salad & Fresh Tarragon Bouchee
Cranberry Chutney and Brie Cheese Phyllo Cup
Bittersweet Chocolate & Brandied Cherry Truffle Cake
Candy Cane Crusted Gingerbread

Chef-Plated Formal Holiday Dinner

Starter: Champagne & Herb Marinated Prawns with Duchesse Potatoes
Soup Course: Creamy Celeriac Bisque with Oregon Black Truffles
First Entree Course: Wild Rice Stuffed Quail with a Cranberry-Madeira Sauce served with Swiss Chard sauteed with Pancetta and Garlic
Second Entree Course: Roasted Venison Tenderloin with a Wild Black Trumpet and Wild Chanterelle Mushroom Ragout and Herb Roasted Fingerling Potatoes with Fennel Bulb
Dessert: Apple and Pecan Bread Pudding with Cognac Hard Sauce

Elegant Winter Chef-Plated Five Course Formal Dinner: 25 Guests~ $50.21/p, 50 Guests~ $43.42/p, 100 Guests~ $38.28

Plated Amuse Bouche: Pan Fried Willapa Bay Oyster on a Herbed Fritter with Beet Vinaigrette
Soup: Oregon Macintosh Apple & Parsnip Bisque
Salad: Frisee Salad with Fuyu Persmimmon and Toasted Hazelnut drizzled with Fresh Tangerine Vinaigrette
Dinner Entree Course:

Seared Juniper and Orange Venison Loin
Sautéed Swiss Chard & Pancetta
Mashed Celeriac Root and Yukon Gold Potato

Dessert: Vanilla Bean Creme Brule

Breakfast Brunch Reception

Slices of Almond & Fig Bread with Whipped Honey Butter
Mini Black Currant Jam filled Scones
Rosebud Madeleines
Black Forest Ham, Fresh Thyme, & Gruyere Cheese Egg Strata
Wild Forest Mushroom and Chevre Tart
Cooked on site Croque Madame Canapé
Salmon Lox and Dill Scone Canapé
Illy Italian Coffee
Elegant Mimosas and Bellini Champagne Beverages

Southern-Inspired Passed Appetizer Party

Pulled Pork Toasts with Corn Salsa
Bourbon Molasses Beef Brisket on small Biscuits
New Orleans Muffaletta Crostini
Fried Red Pepper & Cheddar Beignet
Cornmeal Fried Crawfish Tail Croustade with Remoulade Sauce
Bay Shrimp Cocktails with a Spicy Tomato Horseradish Sauce
Red Velvet Cupcakes with Pecan Crème Cheese Frosting

Pricing Information: Menus are priced with each guest getting one of each hors d'oeuvre, salad, side dish, and one of each meat or protein (guests do not have to choose just one!). Prices above are subject to change due to changes in cost of ingredients. Pricing is for food only. Exact portion sizes are always provided with our proposals. Service staffing, rentals, and beverages are NOT included and are quoted separately based upon your event's needs. Most food provided by Voilà Catering must be cooked or assembled on-site by our professional uniformed chefs to achieve our food quality standards.

Interested in a Custom Proposal from Voilà Catering? Contact us at 503-806-6658 or at events@voila-catering.com for a smooth, well-planned event.

jgoodrow@voila-catering.com