Vibrant Table
Catering & Events

Catering to the Senses

503.297.9635
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Spring

Available March 15th through June 15th

 

Hors d’Oeuvres

Sweet Pea Crostini (V+)

Sweet Pea Purée & Cherry Tomatoes

 

Baked Chèvre Tartlet (V)
Strawberries, Basil & Balsamic Reduction

 

Spring Herb Pesto (GF, V+)

Crispy Polenta & Pickled Radish

 

Grilled Peruvian Beef Skewer (DF, GF)

Aji Verde Sauce

 

Grilled Chicken BLT Skewer (DF, GF)
Grape Tomatoes, Applewood-Smoked Bacon, Lettuce & Basil Aioli

 

Smoked Coho Salmon Roulade (GF)

Fresh Cucumber, Dill, Chive & Lemon

 

Polpette di Ricotta (V)

Fried Ricotta & Mozzarella with Calabrian Chili-Honey Glaze

 

Chilled Vichyssoise Cups (GF, V)

Creamy Potato & Leeks with Chive Batons

 

Salads

 

Arugula & Watercress Salad (GF, V)

Strawberries, Shaved Sweet Onion, Chèvre & Hazelnut Vinaigrette
contains nuts

 

Roasted Beet & Citrus (GF, V+)

Watermelon Radish, Pistachio, Frisée, Pea Shoots & Orange-Balsamic Vinaigrette
contains nuts

 

Grilled Asparagus & Burrata Salad (GF, V)

Pickled Radish, Green Chickpeas, Burrata & Petite Salad

 

Mixed Green Salad (GF, V+)

Shaved Carrot, Snap Peas & Lemon-Tarragon Vinaigrette

 

Soup & Salads Served with Rustic Whole Grain Bread & Sweet Cream Butter

 

Plated Entrées

 

Rosemary Roasted Chicken Breast (GF)

Onion Soubise, Confit of Spring Vegetables & Lemon-Herb Salad

 

Braised Pork Tagine (DF)
Cous Cous with Currants, Dried Apricots, Mint, Shaved Carrots, Preserved Lemon & Olive

 

Pastrami Spiced Beef Short Rib (DF, GF)
Braised Red Cabbage, Fried Potatoes, Roasted Baby Carrots, Dill, Fennel & Pickled Mustard Seeds

 

Grilled New York Strip Loin* (GF)
Spring Vegetable Hash & Creamy Dijon Mustard Sauce

 

Plank Grilled Pacific Chinook Salmon (DF, GF)
Rhubarb & Pink Peppercorn Marmalade, Lemony Ancient Grain Pilaf with Peas & Roasted Mushrooms & Spinach-Basil Broth

 

Pan-Seared Cod (GF)
Pesto Butter, Yukon Gold & Leek Gratin, Asparagus & Bercy Sauce

 

Roasted Garlic Amaranth Polenta (GF, V+)

Vegetable Primavera & Herb Pesto

 

Mushroom Three Ways (GF, V+)

Smoked, Roasted & Fried Seasonal Mushrooms with Truffled Pea Purée, Quinoa, Edamame & Asparagus

 

Grilled Cauliflower Steak (GF, V+)

Tahini Purée, Beluga Lentils, Currant & Walnut Sauce
contains nuts

 

Desserts

 

Lemon Poppyseed Cake (GF, V+)
Toasted Almonds & Blueberry Compote
contains nuts

 

Green Matcha Layer Cake
Whipped Mascarpone Frosting, Fresh Berries, Mango Purée & Edible Flowers

 

Kahlua & Chocolate Truffle Torte 
Raspberry Coulis, Chantilly Cream & Chocolate Cigarette

 

Fruity Pebbles Panna Cotta (GF)
Cereal-Infused Cream with Crispy Fruity Pebbles Sprinkles

 

(GF) Gluten-free (DF) Dairy-free (V) Vegetarian (V+) Vegan
*Consuming raw or under-cooked, eggs, meat, poultry, seafood, or shellfish may increase your risk of food-borne illness.
Items are prepared in a kitchen that also uses soy, wheat, dairy, and nuts.

This is just a sampling of our seasonal offerings. For full menus, please contact us at 503.297.9635, or inquiry@vibranttable.com.

Photo: David Papazian Photography

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2010 SE 8th Avenue • Portland, OR 97214
503.297.9635
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    Vibrant Table is a proud entity of VT Group: Oregon’s premier hospitality purveyor.

     

    Check out our exclusive venues:

     

    The Loft at 8th Ave
    The Exchange Ballroom

    Lan Su Chinese Garden
    VT Group provides casual to high-end, full-service catering, event production and facility management. Our mission is to foster exemplary relationships within our community, developing and maintaining quality connections with partners who share our same ambition, drive and values.
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