Portland Graduation: The Banquet

Dates and Times

Our Celebration Banquet will be on Friday, April 26th, 2019, at Embassy Suites by Hilton Portland Airport, located at 7900 NE 82nd Ave, Portland, OR 97220Doors open at 6:30 pm, and dinner will be served promptly at 7 pm. We anticipate the program will end around 9 pm.


Ticket sales will be available starting Monday, March 11. Tickets are needed for the banquet only; commencement is open to all.

No physical tickets are needed. Each graduate will receive two complimentary tickets, one of which is to be used for the graduate, and may purchase up to two additional tickets for $40 each if desired. These four tickets (graduate + 3) are reserved until Monday, April 1. On April 1, all unpurchased tickets will be released; if a graduate is interested in purchasing more than four tickets, it can be indicated on the ticket registration.


In keeping with the elegance of the evening, semi-formal attire is preferred (jackets, ties, dresses, etc.).


Western Seminary encourages guests not to bring children under the age of five, or older children who cannot sit quietly for extended periods of time. Mothers of nursing infants are welcome to bring their infants.


Dietary needs can be communicated via registration.

Salad, Starters, + Sides

Kale Salad | Mixed Cabbage, Raisins, Almonds, Bleu Cheese, Feta & Roasted Apple Vinaigrette (gf)

Fresh Dinner Rolls with Sweet Cream Butter

Asparagus with Garlic Whipped Potatoes

Choice of Entree

Roast Shoulder Tenderloin | Pan Seared with a Port Wine Demi, Topped with a Toasted Horseradish Bleu Cheese Crust


Northwest Salmon | Seared Salmon Filet with a Pinot Noir, Herbed Butter Sauce (gf)


Rocket Arugula Hazelnut Pesto Pasta with Portabella Mushrooms | Housemade, Arugula Pesto tossed with Pasta and Finished with Roasted Portabella Mushrooms (v) (gf)

Assorted Desserts

Chocolate Mousse Cake | Rich Dark Chocolate Mousse atop a Chocolate Layer, Garnished with a Lattice of Ganache

Raspberry Silk Torte | White Cake Filled with Raspberry Mousse, Topped with a Raspberry Glaze, and Garnished with Buttercream

Chef’s Choice (gf)

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