Luncheon Menus - Oregon Zoo

Oregon Zoo Catering & Events2013 Luncheon Menus4001 Southwest Canyon RoadPortland, Oregon 97221

Menu Planning GuideOregon Zoo Catering & EventsThe Oregon Zoo aims to be a model of sustainable conservation of naturalresources and to become the ‘greenest zoo’ in the world. We use local,seasonal, sustainably grown and harvested products whenever possible. Ourcatering sales staff is available to make recommendations and create acustomized menu for your event.Executive Chef Paul BoschBorn in Arlington Heights, Illinois, Paul Bosch developed a love for the culinarybounty of food and its sources. This love led Paul to pursue an undergraduatedegree in Food & Nutrition (specializing in Hotel & Restaurant Administration)from Southern Illinois University, and later earn a degree in the Culinary Artsfrom the Culinary Institute of America in Hyde Park, New York.Before joining Oregon Zoo, Paul was the Executive Chef at The Resort at TheMountain, Restaurant Chef at Skamania Lodge, Executive Chef at SouthwestWashington Medical Center, and Commissary Manager at ElephantsDelicatessen. Paul believes that “anything’s possible” with food, but feels thatit must be done with respect for the quality and source of the ingredients. Hewas drawn to the zoo for its approach to sustainability and strives to createlocal connections for the zoo’s cuisine.Paul maintains active membershipstatus in the James Beard Foundation,the Chefs Collaborative, the NationalSommelier Society and the Alpha Zetaagricultural fraternity.MenusUnless otherwise noted, all menus are priced for a minimum of 25 guests andup to 1 ½ hours of service. An 18% service charge is applied on all food andhosted beverages. Prices are subject to change based upon season andavailability.

Light Plated Luncheon MenusLight plated luncheon menus include:Mixed greens with house herb vinaigrette or house made souprolls & butter, platter of assorted cookiesBoyd’s freshly brewed coffee, decaffeinated coffee, Stash teasTurkey WrapSpinach, Tomato-basil, or Chipotle WrapSmoked Turkey, Mixed Greens, Bermuda Onion, Bacon, Avocadoand Cranberry-Mint Cream Cheese$18 per guestGrilled Salmon WrapSpinach, Tomato-basil, or Chipotle WrapGrilled Salmon, Spinach, Tomato, Cucumber and Lemon, Caper,and Miso Remoulade$22 per guestThai Chicken SandwichGrilled Thai Chicken Breast, Bermuda Onion, Arugulaand Cilantro Lime Cabbage Slaw on Ciabatta Roll$18 per guestGrilled Eggplant SandwichGrilled Eggplant and Squash, Roasted Red Pepper, Spinach, Goat Cheese,Toasted Hazelnuts with Pesto on Ciabatta Roll$18 per guestAsian Grilled Chicken SaladServed with Toasted Cashews, Basil, Bok Choy, Napa Cabbage, Mandarin Oranges,Red Bell Pepper, Sesame Vinaigrette$20 per guestCrest Cobb SaladServed with Romaine Hearts, Iceberg, Watercress, Grilled Chicken Breast, Blue Cheese,Hard Boiled Farm-fresh Eggs, Peppered Bacon, Avocado, Tomato$21 per guest

Plated Luncheon MenusPlated luncheon menus include:Mixed greens with house herb vinaigrette or house made soup, rolls & butterBoyd’s freshly brewed coffee, decaffeinated coffee, Stash teasChef’s choice desserts are included in the entrée priceChoose up to two separate Entree SelectionsChicken PenneChicken Sautéed with Oven Dried Tomatoes,Onions, Bell Peppers, Spinach, Arugula,& Roasted Garlic Cream Served Over Penne Pastawith Shaved Parmesan Cheese$22 per guestPan Roasted SalmonServed with Green Tea Infused Quinoa Pilaf,Seasonal Vegetables, and Mediterranean Salsa$25 per guestSmoked Chicken BreastServed with Boursin and Black Garlic Mashed Potatoes,Chard and Carmel Apple Chutney$23 per guestSeasonal RisottoChef’s Selection of Seasonal, Vegetarian Risotto$20 per guest

Buffet Luncheon MenusBuffet luncheon menus include:Boyd’s freshly brewed coffee, decaffeinated coffee, Stash teasand assorted Pepsi soft drinks (one per guest)Deli BuffetMixed Seasonal Greens with Assorted DressingsSeasonal Fruit SaladLocal Shell Bean SaladSelect 3 of the following proteins:Sliced Roasted Turkey / Black Forest Ham / Roast Beef / Chicken Salad / Tuna SaladVegetarian / Vegan Options AvailableSliced Tillamook Cheddar, Swiss and Provolone CheesesAssorted Wheat Montana BreadsMayonnaise and Dijon and Grain MustardLettuce, Sliced Tomatoes, House Made Pickles, & Bermuda OnionsIndividual Bags of Kettle® ChipsAssorted Dessert Bars$23 per guestSouth of the Border BuffetChips and Fresh SalsaGuacamole and Sour CreamGarden Salad with Chipotle RanchRoasted Corn and PoblanoSpanish RiceFresh Fruit SaladChef’s Mexican Dessert SelectionChoice of Two of the Following Entrees:Taco Bar featuring Chipotle Beef and Chicken, Flour and Corn Tortillas,Lettuce, Queso Fresco Cheese, Onions and TomatoesFajita Chicken with Peppers, Onions, and CilantroSliced Guajillo Chile Marinated Flank SteakChipotle Glazed Chicken or Vegetable Quesadillas or Chicken Tamales$29 per guestAdd $5 for each additional Entrée per guest

Buffet Luncheon MenusBuffet luncheons include:Boyd’s freshly brewed coffee, decaffeinated coffee, Stash teasand assorted Pepsi soft drinks (one per guest)Italian BuffetParmesan Garlic BreadsticksCaesar Salad Tossed with Asiago Cheese, Croutons, Candied WalnutsCaprese DisplayPanzanella SaladChef’s Italian Dessert SelectionChoose Two of the Following Entrées:Chicken Marsala / Chicken Piccata / Spinach-Portobello Lasagna /Meat Lasagna / Meatballs and Marinara / Pasta with SaucePasta Choices: Spaghetti, Tortellini or PenneSauce Choices: Bolognese, Marinara, or Puttanesca Sauce$31 per guestAdd $5 for each additional Entrée per guestBox Lunches or Small PlatesServed with whole fresh fruit, Kettle® chips,mayonnaise and mustard packets, freshly baked cookieChoice of soft drink, juice or bottled water (one per guest)Maximum of Two Selections plus a Vegetarian OptionTurkey, Bacon, Avocado, Smoked Cheddar on CiabattaRoast Beef, Gruyere, Caramelized Onions, Black Pepper Aioli on Traditional RyeGrilled Chicken, Mozzarella, Oven Dried Tomato, Romaine, Bermuda Onion, on PuglieseGrilled Eggplant and Squash, Roasted Red Pepper, Spinach, Goat Cheese,Toasted Hazelnuts with Pesto on Grilled Sourdough$16 per guest$17 per guest boxed in compostable clamshellSandwiches can be prepared as wraps for no additional charge

Farmer’s MarketLocal, Sustainable and Delicious, Oh My!Chef Paul pays tribute to our local agriculturalists by turning their hard-workand dedication to sustainable and organic operations into an exceptionalspread for you and your guests. All items on Chef Paul’s hand-crafted menuwill highlight just how lucky we are to live the in the Great Northwest.Farmer’s Market Luncheon BuffetFarmer’s Market Menu includes:Two Entrees, two salads, one vegetable, one starchand selection of desserts with organic coffees and teasMarket PriceA Previous Offering to Entice your Taste Buds…Gem Lettuce with Rainbow Baby Carrots, Parsley Root, Dried Cherries,Chevre, Toasted Hazelnuts with an Herb VinaigretteRose Fin Potato Salad with Celery Root, Green Garlic, Toasted Mustard Seeds,Crispy Pancetta, Basil, and Peppadew PeppersSeared Salmon with a Sorrel Beurre Blancand a French Breakfast Radish RelishGrilled Sirloin of Beef with Bourbon Demi, Sautéed Wild Mushrooms,Roasted Apricots, and Grilled RampsButter Roasted Yukon Gold Potatoeswith Herbs de Provence and Shaved MimolettePatty Pan Squash with Herbs de ProvenceOregon Cherry and Rhubarb Cobblerwith a Walnut & Cocoa Nib Streusel and Vanilla Ice Cream