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 Berry Salad

Mixed greens, fresh berries, Oregon blue cheese, red onion, toasted hazelnuts with a fresh citrus vinaigrette

Kale and Quinoa Salad

Kale, quinoa, shaved carrot, dried cranberries, toasted almonds, feta cheese with a honey dijon vinaigrette

Spinach Salad

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

Sesame Kale Salad

Kale, pickled red onion, carrot, toasted cashews, orange segments tossed with sesame ginger vinaigrette and topped with cilantro and toasted sesame seeds

Arugula Salad

Arugula, pickled beets, sweet onion, goat cheese and toasted almond slivers tossed in a shallot-dijon vinaigrette

Radicchio Spinach Caesar

Radicchio, spinach, house Caesar dressing, cornbread croutons and shaved parmesan

Broccoli Salad

With currants, walnuts and shallots tossed with honey, yogurt and lemon

 


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Vegetables

Asparagus

Asparagus rubbed with olive oil, sea salt, cracked pepper, red pepper flakes then grilled and topped with lemon zest and parmesan  

Carrots

Roasted in olive oil, salt and garlic then topped with balsamic reduction, toasted pistachios and parsley  

Cauliflower

Roasted with thyme, ground chilies, agave and garlic

Brussels Sprouts

Roasted with a garlic, honey and chili glaze topped with toasted almond slivers

Green Beans

Cooked in brown butter, salt and bacon then topped with fried shallots

Broccolini

Marinated in tamari, rice vinegar, garlic and shallots then grilled and topped with toasted crushed peanuts


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Side Dishes


Fingerling Potatoes

Roasted in thyme, rosemary and garlic

Couscous

Pearl couscous, apple, dried sour cherries, carrot and onion mixed with a citrus vinaigrette and topped with parsley

Sweet Potatoes

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

Skin-On Mashers

Red potatoes, roasted garlic and herbs mashed and topped with chives

Black-Eyed Peas

with bell pepper, celery, onion, olive oil, rice vinegar and herbs

Polenta

With blue cheese, spinach and slow roasted tomatoes

Farro Pilaf

Peas, mushroom, onion, spinach and butternut squash


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Non-Meat Entrees


Veggie Risotto 

Arborio rice, asparagus, snap peas, zucchini, yellow squash, shallot and herbs cooked in white wine, veggie stock, lemon juice and butter topped with romano cheese and chives (Can be vegan)

Chickpea and Bulgur

Chickpeas, bulgur, cherry tomatoes, red onion, feta, spinach and mint mixed with a citrus vinaigrette

Primavera

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

Kabob

Zucchini, onion, peppers, and yellow squash season with spices and served with a creamy zatar yogurt sauce

Stuffed Carnival Squash

Mixed curried root vegetables stuffed in a carnival squash then roasted and topped with herbs

Lentil and Sweet Potato Shepherds Pie

Lentils, tomates, celery, onion, spinach, basil and garlic cooked together then topped with creamy sweet potatoes and baked

My Vice Veggie Dish

Sauteed kale, yellow squash, zucchini, yams, onion and roasted garlic served with seasoned black beans and rice topped with a cilantro pepper sauce, fried shallots and creme


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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

Chimichurri Chicken

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

Prime Rib

Garlic and herb encrusted and served with a mushroom gravy

Pork loin

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

Tri Tip

Blackened, grilled, served with a fresh herb and garlic sauce  

Brisket

Smoked then braised with red wine and tomatoes topped with a herbed pan gravy

Rockfish

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

 


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 Side

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 Side

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 Sides

2 Veggies

3 Entrées

Local bread and herbed butter

 

 

$48/pp for casual service events

$56/pp full service events