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SEASONAL CATERING MENUS

Made for the season
Made for your table

Our chefs rewrite the menu four times a year around what Oregon is growing. Browse what we’re cooking now, pick your favorites, and we’ll build a menu around your event, your guests, and your dietary needs

Browse the season

Hors d’oeuvres, salads, entrées and sides, all made from scratch.

Tell us about your event

Guest count, style of service, dietary needs. We tailor every menu.

We take it from there

Here at The Venue or delivered to you, with setup, service and cleanup available.

Start Planning

Click and start planning.

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OUR MENUS

Choose a Menu

FALL - NOW SERVING

Sept 22 - Dec 21

HOLIDAY

November - December

WINTER

Dec 21 - March 19

SANDWICH BOX LUNCH

Year round - $25

Chef's Picks This Season

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HORS D'OEUVRE

Italian Meatball Crostini

House-made meatball on toasted Italian bread with marinara and melted provolone

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ENTREE

Braised Beef Short Rib

Slow-braised and finished with a deeply flavored mirepoix veal glace.

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SALAD

Spinach & Wine-Poached Pea

Baby spinach, poached pears, blue cheese, toasted walnuts, pear champagne vinaigrette

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HORS D'OEUVRE

Mini Mushroom Pot Pie

Flaky pastry filled with roasted mushrooms and a velvety herb cream

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