Private Dining in The Calico Room 

To reserve The Calico Room, please contact Jenn Wilson at 971-303-1841 or email jenn.thecalicoroompdx@gmail.com.

The Calico Room private event space was opened in 2014 by Adam & Jackie Sappington, chef/owners of The Country Cat Dinner house & Bar. Located at 7919 SE Stark Street, just two doors down from their popular Montavilla neighborhood restaurant, The 1200 square foot Calico Room is perfect for individuals and businesses looking for a quaint, personal celebration or meeting space.

This space is ideal for wedding rehearsal dinners or brunches, bridal or baby showers, birthdays, anniversaries, or small, intimate receptions. For business and corporate meetings, The Calico Room can be used for team building breakfasts, lunch seminars, and dinner meetings. No matter what the event, our event team, kitchen, and waitstaff will work with you to create a successful and memorable event.

Our produce, meats and fish are locally sourced to bring our customers the best local product possible. If you or any of your guests have any dietary needs, please let us know. We are happy to make whatever accommodations possible as long as it fits into the style and philosophy of The Country Cat. Please note that all dishes are all examples & subject to change.

We can accommodate up to 30 for a seated event and up to 60 for a standing reception. Food can either be served family style or buffet.

More questions? Please fill out the form below or contact Jenn Wilson at 971-303-1841 or email jenn.thecalicoroompdx@gmail.com.

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Catering and Group Dining

Menus

Our menus, designed by Chef/Owner Adam Sappington, change seasonally and are designed to highlight the market-fresh ingredients from local farms and ranches.

We take pride in supporting our local purveyors, as well as, offering a bar program that underscores local wine makers and spirits.

We request that you finalize your menu and beverage selections at least one week prior to your event date. We are happy to make whatever accommodations possible as long as it fits into the style and philosophy of The Country Cat and arranged in advance with our Event Coordinator. Please note that dishes are all examples and specifics are subject to change.  We will print menus for your event and are happy to personalize them with a title.  All menus are printed in black and white.

Food and Beverage Minimums

A food and beverage minimum will apply to each special event.  Rates may vary depending on your estimated guest count and event date.  Please note that the minimum does not include, service charge, rental equipment, or add-ons, such as floral charges.

Guest Count

We require a confirmed guest count 5 days prior to your event date.  We will be prepared to accommodate for 10% over the guaranteed guest count and we will charge for the final guest count or guaranteed guest count, whichever is greater.  If we do not receive a final count within the needed time frame, we will use the original guest count given.

 

Beverages

Beverages can be pre-ordered or charged based on consumption.  We can also offer a “no host” bar if desired.  If a no-host bar is requested, this does not go toward the needed minimums for the event.  Our Event Coordinator can assist you in choosing a craft cocktail off of our restaurant menu, as well as, any requested beer and wine selections.  Wine and beer selections do need to be made in advanced to insure that we can guarantee availability.

Cake Cutting Fees

Our pastry department is highly skilled in creating specialty cakes and desserts upon request.  If you wish to bring in your own cake in lieu of our dessert offerings, we will be happy to serve and plate it.  A $2.50 per person cake cutting fee will be charged to your final bill.

Audio/Visual Equipment

We have an HD projector, as well as, wifi, stereo, and DVD player.  If you wish to use our equipment, arrangements can be made.  We do request you bring in any necessary cables.

Payment & Cancellation Policy

We require a completed contract and a $150 non-refundable deposit to confirm a reservation.  All events are subject to a 20% service charge.  All events will be staffed with at least one attendant and one chef.  In the event another staff member is needed, a $65 fee will apply. Payment is due within 48 hours after the completion of the event. In the event of a cancellation within 24 hours of the event or if your group does not show up, the entire minimum requirement and 20% service charge will be charged to the credit card on file.


Menus

Sample Brunch:

Bites and sides:

Jackie’s House Made Muffins, Biscuits, and Rolls with Whipped Butter & Jam

Bagel Board-

  • Green Goddess Cream Cheese, Smoked Salmon, Hard Cooked Egg, Capers & Little Pickles

A Selection of Toasts-

  • Chevre with Marinated Vegetables
  • Avocado with Jacobsen’s Sea Salt and Hard Cooked Egg
  • Ricotta and House Made Preserves

Stone Ground South Carolina Grits

Crispy Home Fries with Herb’s de Provence

Roasted Vegetables with Chimichurri

House Smoked, Country Cat Bacon

Breakfast Pork and Herb Sausage

Molasses & Hickory Smoked  “City Style” Ham with Maple Mustard

Toasted Pecan & Smoky Bacon Spoonbread

Family Style Fruit & Vegetable Platters:

Marinated Vegetable Salad of Asparagus, Rainbow Carrots, Bulls Eye Beets, and Fried Almonds with a Toasted Cumin & Fennel Pollen Vinaigrette

Warm Wild Rice, English Pea, Artichoke Salad with crispy Pancetta Vinaigrette

Marinated Panzanella Salad with Roasted Peppers, Baby Spinach, White Beans, Caramelized Spring Onion & Radish

Orange, Grapefruit & Honey Crisp Apple Salad with Arugula, Parmesan Reggiano, and Almond Brittle

Farmers’ Market Lettuces with Sugar Snap Peas,  & Cucumbers with Italian & Blue Cheese Dressing

Family Style Entrees:

Wild Mushroom & Asparagus Tart with Soft Goat Cheese and Basil

Challah French Toast with Fruit Compote, Clabber Cream and Maple Syrup

Salt Baked Salmon with Parsley, Tarragon and Lemon

Stewed Tomato & Kale Breakfast Casserole with Smoked Gouda Cheese & Poached Eggs

The Country Cats Fried Chicken

Baked Potato & White Cheddar Frittata with Arugula, Country Ham & Cherry Tomatoes

Sample Lunch, Cocktail, and Dinner

Snack and Small Bites:

Parmesan & Black Pepper Cheese Puffs

Mini Buttermilk Biscuits with Judy and Pickles

Green Eggs & Ham Deviled Eggs

Smoked Trout on Fried Potato Bread with Clabber Cream

Parmesan and Pork Meatballs

A Selection of Market Cheeses with Seasonal Fruit and Fennel Crackers

Pickled Farmers’ Market Vegetables with Sweetheart Ham, Soft Butter, & Whole Wheat Toast

Crispy Fried Willapa Bay Oysters with Cocktail & Tartar Sauce

Chilled Citrus Poached Shrimp with Cocktail Sauce

Breads
All breads served with butter & honey

Potato Bread

Parker House Rolls

Buttermilk Biscuits

Family Style Fruit & Vegetable and Platters:

Farmers’ Market Lettuces with Sugar Snap Peas and Cucumbers with Italian & Blue Cheese Dressing

Chopped Kale Salad with Almonds, Parmesan, Grated Carrots, and Cauliflower in Creamy Lemon Vinaigrette

Marinated Vegetable Salad of Asparagus, Rainbow Carrots, Bulls Eye Beets & Fried Almonds with a Toasted Cumin and Fennel Pollen Vinaigrette

Warm Wild Rice , English Pea, Artichoke Salad with Crispy Pancetta Dressing

Marinated Panzanella Salad with Roasted Peppers, Baby Spinach, White Beans and Caramelized Spring Onion & Radish

Warm Plates

Wild Mushroom & Asparagus Tart with Soft Goat Cheese , Basil and Aged Balsamic

Baked 3 Cheese Cannelloni with Smoked Tomato Sauce and Shaved Parmesan

Herbed Potato Chip Crusted Macaroni and Cheese with Aged White Cheddar

Dumplings with Charred Broccoli and Sage Brown Butter

Baked White Bean, Artichoke, and Sundried Tomato Casserole

Sides

Black Quinoa and Basmati Rice Pilaf

Sour Cream Mashed Potatoes with Mom’s Country Gravy

Bacon Braised Collard Greens

Stone Ground South Carolina Grits

Mixed Stir Fried Greens with Preserved Lemon and Fried Garlic

Roasted Vegetables with Chimichurri

Roasted Zucchini with Basil Pesto & Goat Cheese

Entrees:

Roasted Scratch Farms Chicken with Adam’s “Sappy Spice” Blend

Black Pepper, Juniper, and Thyme Crusted Dry Aged Prime Rib

Salt Baked Salmon with Parsley, Tarragon and Lemon

House Lasagna with Kale, Roasted Garlic, Ricotta, and Toasted Walnuts

BBQ Pork Cheeks on Shrimp & Blue Cheese Cole Slaw

Heritage Beef Burger Sliders with American Cheese

Sweetheart Ham & Smoked Gouda on Baguette with Pear and Arugula

Crispy Duck Legs with Sour Cherry Mustard , Roasted Potatoes & Broccolini

The Country Cat’s Fried Chicken

Desserts:

A Platter of Assorted Cookies

Chocolate Chiffon Pie with Whipped Cream

Gerald’s Red Velvet Cake with Cream Cheese Icing (can be made into cupcakes)

Baked Springtime Fruit with Brown Sugar Cinnamon Streusel