Catering and Events

Parties mark some of life’s most important and intimate moments.

Wilfs starts with the basics. We ask our clients to provide several key words to describe the atmosphere they want to create and then Wilfs works toward expressing their vision.

Wilfs uses only the freshest ingredients from our Northwest area, organic and hormone-free whenever possible, and can provide vegan and vegetarian options as well. Wilfs is proud to be a “sustainable” company of the Northwest. Wilfs can create a menu for any range of budget. Let us create a menu especially for your event, at the restaurant or your location site.

To reserve the main dining room or the entire restaurant, a minimum of food and beverage is required. This amount is determined by the day of the week and month of the year. Wilfs is usually closed on Sunday, but will open for a private event, with a minimum that is more flexible than a Friday or Saturday evening.

Ask for Candace at 503.223.0070 for more details about our catering services.

Wilfs Event Spaces

Wilfs is host to an amazing array of spaces from intimate to grand all under one roof at Union Station in Portland. From the beautiful Rose Garden to the grand Lobby at Union Station, to our large main Dining Room and smaller Private Dining Rooms, Wilfs has an environment that is perfect for your meeting, gathering or party.

It’s All in the Details.


Private dining rooms maximum seating: 33 guests
Main Dining Room area maximum seating: 90 guests
Entire restaurant maximum seating: 180 guests
Union Station Rose Garden (outside seating): 400 guests
Union Station Lobby maximum seating: 1000 guests

Special Services

Wilfs will plan your event at the restaurant, business, home or alternate site. We are a “one-stop” restaurant/catering company, offering full coordination of menus, beverages, wait-staff, entertainment, equipment rentals, audio/visual, guest gifts, photography, flowers and any other special needs you might have.

Room Rental

Room rentals are contingent upon the amount of food and beverage anticipated.


The following items give you an idea of the fine catering available for your event.  But remember; if your choices aren’t listed, just ask!

Contract & Deposits

Details arranged by your catering representative will be placed in contract form for your approval.  This contract will act as an agreement between Wilfs and our clients. A minimum deposit of 600 and a signed contract are required to reserve space for group dining. The remaining balance is due the day of the event. We accept Visa, MasterCard, American Express, no personal checks. Deposits are non-refundable, but can be traded in the form of a Wilf’s gift certificate.


Wilfs requires a guarantee of the number of persons attending your function, and a confirmed entrée count by noon, two weeks prior to the function date.  You will be charged for the guarantee or the number attending, whichever is greater.

Gratuity and Pricing

20% gratuity will be added to your total bill. Due to constant market price changes, all pricing is subject to change without notice.


Free self-parking is located just across the street, all stalls marked “Wilf’s Reserved” parking OR “pay to park” stalls OR on-street parking.  Valet service may be arranged for a nominal fee.

Reception Information

Wedding reception set-up fee: $250 and cake cutting fee:$250

To reserve main dining room or entire restaurant, a minimum of food and beverage is required.  This amount is determined by day of the week and month of the year.  Wilf’s is usually closed on Sunday, but will open for a private event; this minimum can be more flexible than say a Friday or Saturday evening.

Ask for Candace at 503.223.0070 for more details about our catering services.

Sample Catering Menus

Lunch Banquet Menu

Entrees Includes fresh bread, chef’s accompaniment, coffee service.

  • Linguine scampi with garlic lemon sauce
  •  Lemon chicken with Moroccan couscous
  • Salmon fillet with lemon beurre blanc sauce or mango salsa
  • Braised chicken with asparagus morel saute and cream fraiche
  • Breaded pork cutlets with a Bing cherry sauce sauce


Accompanied with fresh baked bread, coffee service

  • Baby greens, gorgonzola, red onion, watermelon, chopped macadamia nuts tossed with Raspberry vinaigrette
  • Shrimp skewers with taztziki over spinach topped with feta

Select a Salad

Seasonal greens tossed with vanilla bean vinaigrette or Wilfs classic caesar salad

House Made Desserts

Ask for selections

Wilfs Buffet Reception Menu

  • Miniature tartlets filled with brie, walnut and grape salsa
  • Tenderloin carved medium rare, creamed horseradish, dollar rolls
  • Asian spring rolls, pork and vegetable, sweet chile sauce
  • Wonton wonders – peanut curry chicken salad, wonton cup with scallions
  • Stuffed mushrooms with herb cream cheese
  • Classic Caesar salad
  • Eggstravaganza ~ seasoned deviled eggs
  • Miniature salmon cakes with aioli
  • Fresh baked breads

Average 15  pieces per person 

**Prices are subject to change**

Dinner Banquet Menu

Includes choice of salad, chef’s accompaniment, freshly baked bread, coffee or tea service,  chef’s selection of dessert.  (Delete $7 from price if no dessert choice)


  • Salmon fillet topped with lemon burre blanc sauce
  •  Breaded pork cutlets with a Bing cherry sauce
  • Tenderloin filet,with a berry compote
  • Linguine scampi with garlic lemon sauce


Vegetarian Selections

  • Imported and artisan cheeses with summer berries and crackers
  • Stuffed mushroom caps ~ herb cream cheese, broiled in butter, chardonnay
  • Herb focaccia topped with caramelized onion, chevre and asparagus
  • Miniature tartlets filled with brie, walnut and grape salsa
  • Grilled pizza with pears, fresh pecorino and walnuts
  • Bruschettta with peppers, basil, capers, oven baked with gorgonzola
  • Minted sugar snap and lima bean dip with toasted pita chips
  • Tomato tart with black olives, chevre cheese with a herb crust – serves 20
  • Warm wheel of brie, seasonal fruit chutney, baked rustic bread – serves 20

Pork, Chicken, Beef Selections

  • Asian pork & vegetable spring rolls with sweet chile sauce
  • Cold peppered beef tenderloin with creamed horseradish, served on croistini
  • Brochette of cantaloupe, prosciutto,mozzarella skewers, drizzled with basil oil

Seafood Selections

  • Miniature salmon cakes, ginger chili aioli
  • Orzo with grilled shrimp, summer vegetables and pesto vinaigrette
  • Prawns chilled with cocktail sauce or wrapped with pancetta and basil oven baked

(price subject to change based on market price)

Ready to get started?

Please contact Candace McDonald at 503-223-0070 or with our contact form
with any questions or to schedule your event or party.

Contact Us Today!