Please ask us about creating a unique menu just for your event. We'd love to do it! Our pricing packages are at the bottom of the page.


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Salads


Sweetcorn Salad

Sweet corn, cucumber, heirloom tomato, and red onion with a red wine vinaigrette

Oregon Green Salad

Mixed greens, strawberries, Oregon blue cheese, red onion, hazelnuts with an Oregon berry vinaigrette

Kale and Quinoa Salad

Kale, quinoa, dried cranberries, toasted almonds, blueberries with a honey dijon vinaigrette

Spinach Salad

Spinach, red onions, candied pecans, goat cheese, blackberries with a white balsamic

Farro Salad

Farro marinated in olive oil, citrus and sea salt then folded in with arugula, parsley, mint, toasted almonds, cherry tomatoes and topped with sliced radishes

Watermelon Heirloom Salad

Diced watermelon, heirloom tomatoes, English cucumbers, feta and mint

 


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Vegetables

Root Roast

A beautiful mix of seasonal root vegetables roasted with coconut oil, salt, pepper, fresh herbs and topped with citrus

Asparagus

Asparagus, rubbed with olive oil, sea salt, cracked pepper, red pepper flakes then grilled  

Carrots

Marinated in balsamic vinegar, brown sugar, grilled and topped with a reduced balsamic glaze and pistachios  

Cauliflower

Roasted with thyme, ground chilies, garlic and topped with parmesean

Brussels

Roasted with garlic, honey, balsamic, sea salt and tossed with toasted almond slivers

Corn on the Cob

Grilled corn on the cob topped with herbed butter or oil

 Rainbow Chard

Rainbow chard braised with pork fat, sweet onion, garlic, lemon and topped with toasted pepitas


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Starches


Fingerling Potatoes

Marinated overnight in olive oil, fresh rosemary, garlic and salt then roasted to perfection

Farro Risotto 

Farro, peas, marinated mushroom, shallot, parmesan and fresh herbs

Barley Pilaf

Pearl barley with carrot, onion, and celery cooked in the classic pilaf style (classic rice pilaf my be substituted if prefered)

Couscous

Pearl couscous, apple, dried sour cherries, carrots mixed with citrus and topped with parsley

Polenta

Creamy polenta with fontina cheese, garlic and herbs

Chickpeas

Chickpeas roasted and tossed with tomatoes, pickled red onions, basil and topped with parmesean

Sweet Potatoes

Roasted with bacon, raisins and walnuts topped with oregon goat cheese and herbs


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Non-Meat Entrees


Primavera

Orecchiette pasta, roasted garlic, sauteed seasonal vegetables in a light white wine butter sauce with fresh herbs

Portobellos

Portobello mushrooms stuffed with roasted root vegetables, onion, and garlic,  topped with a mushroom and endive salad

Kabob

Zucchini, onion, peppers, and mushroom season with zatar spices and served with a creamy yogurt dill sauce

Meatless Loaf

A classic style meatloaf made from Impossible burger and topped with a house-made barbeque sauce

Shepherd’s Pie

Root vegetables, mushroom, and onion braised in a garlic and leek vegetable stock and then topped with mashed potatoes and baked golden brown

Eggplant Osso Bucco

Thick seared slices of eggplant slow braised in a classic red wine tomato and herb sauce


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Entrees


Salmon

Salmon sauteed with lemon, garlic, sea salt and local honey to create a golden glaze and topped with parsley

Chicken

Boneless chicken thighs rubbed with house seasoning then seared and finished in the oven and topped with a fresh chimichurri

Prime Rib

Roasted with red wine, garlic, thyme and rosemary and served with a horseradish cream sauce

Pork loin

Pork loin oven roasted with garlic and stone ground mustard served with prune and cider vinegar chutney

Tri Tip

One of my favorite cuts! We season and sear to create a nice crispy outside then finished in the smoker or oven roasted we can serve by itself or with a fresh herb and garlic sauce  

Brick Chicken

Whole chicken split and seasoned with bronzing spices, then cooked under weights till crispy

Brisket

Choose from either a house smoked brisket with a cream horseradish sauce or a braised brisket with pan gravy. (carved to order for additional fee )

Rockfish

Rockfish roasted in an banana leaf with herbs, butter, lemon, white wine, garlic and topped with pickled red onion and fried capers

Leg of Lamb

Leg of lamb marinated with rosemary, garlic and lemon and then slow roasted. Served with tzatziki sauce

 


Pricing Examples 

All pricing based on a minimum of 50 guests and within 30 miles of downtown Portland, but not exclude to. Please contact us with your specific needs for accurate pricing. 

Option 1

1 Salad

1 Starch

1 Veggie

2 Entrée

Local bread and herbed butter

 

 

 $30/pp for casual service events

$42/pp for full service events

 

Option 2

2 Passed appetizers

1 Salad

1 Starch

2 Veggies

2 Entrées

Local Bread and herbed butter

 

 

$36/pp for casual service events

 

$46/pp for full service events

 

Option 3

Charcuterie board(Cocktail Hour)

3 Passed appetizers

1 Salad

2 Starches

2 Veggies

3 Entrées

Local bread and herbed butter

 

 

$48/pp for casual service events

$56/pp full service events