Food & Beverage

Food Service Guidelines

To ensure a safe and sustainable dining experience, please follow these requirements:

• Licensing: All food service providers and handlers must be licensed by the Oregon Health Department.

• Staffing: Clients or caterers must provide staff for setup, service, bussing, and cleanup.

• Equipment: Licensed portable kitchens, food trucks, and BBQs are permitted.

• Group Size: No DIY or bring-your-own food for groups over 30.
  Baked goods and desserts are OK to DIY

• Waste Management: Our venue follows a “pack it in, pack it out” policy to promote sustainability.

• Single-Use Items: Disposable and single-use items are discouraged whenever possible.

• Cleanup: You or your caterer is responsible for fully cleaning up and removing all food and waste. Leftovers must be boxed, wrapped, and refrigerated before departure.

Following these guidelines helps us maintain a clean, eco-friendly space for all guests and future events.