The University of Oklahoma
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Table of Contents Breakfast 2 Lunch 4 Lunch/Dinner Buffets 8 Plated EntrĂŠes 12 Receptions 16 Snacks 20 Beverages 20 Desserts 21
1
BREAKFAST All breakfasts include coffee and water.
Continental Breakfast Medley of fresh seasonal fruits Breakfast pastries Assorted jellies and butter Assorted fruit juices
Sooner Scramble
Scrambled eggs with ham, peppers, onions and mushrooms Home-fried potatoes Breakfast pastries Chilled orange juice
Country Breakfast Scrambled eggs Home-fried potatoes Breakfast pastries Hickory-smoked bacon or sausage patties Biscuits with gravy Chilled orange juice
Brunch Buffet
Fried chicken Fresh fruit tray Garden salad with assorted dressings Vegetables Scrambled eggs Home-fried potatoes Sausage patties and bacon Biscuits and gravy Mini muffins, croissants and Danish pastries Assorted desserts Chilled orange juice 2
Sooner
Scr
am bl e Yogurt Parfait Bar
Selection of yogurts Fresh fruits and berries Assorted toppings
Breakfast Buffet Minimum 25 guests
Fresh-sliced seasonal fruits Hickory-smoked bacon Sausage patties Scrambled eggs Home-fried potatoes Biscuits and gravy Breakfast pastries Assorted fruit juices
Waffle Bar
Waffles and syrup Strawberries and blueberries Butter and whipped cream Powdered sugar Chocolate chips
Ă la carte
Mini quiches Mini ham and cheese croissants Breakfast burritos Yogurt cups with granola Granola bars Coffee cake Danish pastries Mini Danish pastries Mini cinnamon rolls Assorted donuts Muffins Mini muffins Bagels with cream cheese
3
LUNCH Boxed Lunches
All boxed lunches are served with two cookies, a piece of fresh fruit and potato chips. Includes mustard, mayonnaise, salt and pepper, plasticware and napkins.
Please choose one of the following selections: Option 1: Fried chicken (served chilled) Option 2: Sandwiches/Wraps Protein: (choose one) Roast beef, ham or smoked turkey Cheese: (choose one) American, cheddar, Swiss or provolone Bread: (choose one) Croissant, wheat bread, wrap or gluten-free Vegetarian options are available.
Wraps 4
Premium Boxed Lunches
All premium boxed lunches come with leaf lettuce and tomato on the side. Includes mustard, mayonnaise, salt and pepper, plasticware and napkins.
Bread Options: Choose one: White hoagie, wheat hoagie, thick-sliced wheat berry, nine-grain wheat, focaccia bun, sun-dried tomato bun, ciabatta, sun-dried tomato wrap, garlic herb wrap or gluten-friendly wrap
Protein Options: Choose one: Turkey, ham, roast beef, salami, chicken salad or tuna salad Vegetarian options are available.
Cheese Options: Choose one: American, cheddar, Swiss or provolone
Side Options: Choose one: Miss Vickie’s® Potato Chips, tossed side salad, pasta salad, potato salad, macaroni salad or coleslaw Salad Dressing Options:
Italian, ranch, raspberry vinaigrette, balsamic vinaigrette, creamy Caesar
Fruit Options: Choose one: Apple, orange or banana
Dessert Options: Choose one: Two gourmet cookies (chocolate chip, oatmeal raisin, red, white and blue, white chocolate macadamia), Oreos® or brownie
5
Salads and Sandwiches Includes coffee, water and tea.
Club Croissant Turkey, ham, bacon and cheese on a croissant, served with chips and fruit garnish
Veggie Wrap Swiss cheese, lettuce, avocado, onions and peppers, served with chips and fruit garnish
6
Cob
Salad Dressing Options:
bS al
Italian, ranch, raspberry vinaigrette, balsamic vinaigrette, creamy Caesar
ad
Fajita Chicken Pasta Salad Chicken breast, rotini pasta, vegetables and dressing
Cobb Salad Chicken, bacon, hard-boiled egg, tomatoes, avocado, cheese and vinaigrette
Trio Salad Chicken, pasta and crab salad
Grilled Chicken Spinach Salad Grilled chicken breast on a bed of fresh spinach leaves with choice of dressing
Caesar Salad Traditional Caesar with grated Parmesan cheese
Chef’s Salad Mixed greens, ham, turkey and hard-boiled egg with choice of dressing 7
LUNCH & DINNER BUFFETS Both Classic and Signature buffets include coffee, tea, water, rolls with butter and assorted desserts. Classic Buffet: Choice of two salads, three veggies and two Classic entrĂŠes. Signature Buffet: Choice of two salads, three veggies and two Signature entrĂŠes.
Salads Tossed garden Caesar
Fruit bowl Potato salad
Italian pasta Black beans and corn salad Coleslaw
Spanish rice Yellow rice Macaroni and cheese Broccoli florets with cheese Stir-fried vegetables Glazed carrots Buttered corn
Cornbread dressing Italian vegetable blend Prince Edward Island vegetable blend Normandy vegetable blend Candied yams Mixed greens
Veggies Oven-roasted potatoes Au gratin potatoes Mashed potatoes with gravy Green beans Pinto beans Baked beans Rice pilaf
8
Classic EntrĂŠes Chicken Parmigiana Breaded, seasoned chicken breast with marinara sauce, topped with Parmesan cheese
Home-style Crusted Chicken Breast Tender, crusted chicken sprinkled with parsley
Bacon-Wrapped Meatloaf Home-style meatloaf wrapped in maple-smoked bacon and baked to perfection
Beef Tips and Noodles Tender chunks of beef in a brown sauce served over buttered noodles
Beef Lasagna Al dente pasta layered with beef and a blend of cheeses covered with marinara sauce
Vegetable Lasagna Al dente pasta layered with vegetables and a blend of cheeses topped with bread crumbs
Chicken and Sausage Jambalaya Traditional Cajun favorite with chicken and smoked sausage
Bacon-Wrapped Meatloaf 9
Signature EntrĂŠes Polynesian Chicken Chicken breast marinated in fruit juices, flame-grilled and glazed with a pineapple-teriyaki sauce
Chicken Marsala Chicken breast marinated in herbs and olive oil, chargrilled and finished with a Marsala wine sauce
Braised Chicken Provencal Province, France-style braised whole chicken breast in Madeira with garlic, tomatoes, olive oil and orange zest
Pot Roast and Vegetables Beef roast served with chunk potatoes, baby carrots and peas
Brisket with Barbecue Sauce Smoked tender brisket smothered in tangy barbecue sauce
Roasted Rosemary Pork Loin Tender pork marinated in white wine, coated with fresh rosemary and then roasted
Eggplant Parmesan over Spaghetti Breaded, seasoned eggplant cutlets, covered with a marinara sauce
Sooner Barbecue Station Includes water, tea, rolls and butter.
EntrĂŠes: Choose 2
Desserts: Choose 2
Beef brisket - chopped or sliced Barbecue marinated chicken Ribs Pulled pork Smoked sausage
Gourmet cookies Chocolate brownies Pies - apple, cherry, peach or pecan Cobblers - apple, cherry or peach
Sides: Choose 3 Macaroni salad, pasta salad, potato salad, coleslaw, baked beans, corn on the cob, roasted red potatoes, green beans, steamed vegetables 10
Self-Serve Bars (Minimum 20 guests) Baked Potato Bar Served with butter, sour cream, shredded cheddar cheese, bacon bits and barbecue beef
Taco/Nacho Bar Beef taco meat with flour tortillas and hard taco shells, served with refried beans and Mexican rice, tortilla chips, shredded Colby-Jack cheese, sour cream, salsa, lettuce and tomatoes
Fajita Bar Beef and chicken fajita meat, grilled peppers and onions and tortillas, served with Mexican rice, refried beans and corn and black bean salad, guacamole, shredded cheese, diced tomatoes, sliced jalape単os, sour cream, salsa and tortilla chips
Hamburger Bar Hamburger patty with bun, sliced American cheese with ketchup, mustard, mayonnaise, lettuce, tomatoes, onions, pickles and cookies
Deli Bar Assorted meats, cheeses and breads with chips, fruit and cookies Upgrade to the Premium Deli bar for an additional cost. Includes brownies, specialty meats and cheeses and pasta salad.
Chicken Pomodoro 11
PLATED ENTRﾃ右S Choose from the following Classic, Signature or Premium options. Served with a garden salad with house dressing, seasonal vegetables, potato or rice, rolls with butter, coffee, tea and water.
Classic Entrﾃｩes Chicken Parmigiana
Breaded, seasoned chicken breast with marinara sauce, topped with Parmesan cheese
Homestyle Crusted Chicken Breast Tender, crusted chicken sprinkled with parsley
Chicken and Sausage Jambalaya Traditional Cajun favorite with chicken and smoked sausage
Beef Lasagna Layers of pasta, beef and cheese covered with marinara sauce
Bronzed Tilapia Tilapia served in a lemon cream sauce with artichokes, green onions and tomatoes
Vegetable Lasagna Al dente pasta layered with vegetables and a blend of cheeses topped with bread crumbs
Signature Entrﾃｩes Polynesian Chicken Chicken breast marinated in fruit juices, flame-grilled and glazed with a pineapple-teriyaki sauce
Chicken Marsala Chicken breast marinated in herbs and olive oil, chargrilled and finished with a Marsala wine sauce
Chicken Pomodoro Chicken breast sautﾃｩed in lemon broth, topped with Parmesan cheese
Cornbread-Stuffed Pork Chops Pork chops stuffed with homemade cornbread dressing 12
Margarita Chicken Chicken breast marinated in tequila, lime and fresh herbs topped with a pineapple salsa
Braised Chicken Provencal Province, France-style braised whole chicken breast in Madeira with garlic, tomatoes, olive oil and orange zest
Mediterranean Chicken Chicken breast stuffed with feta cheese, sun-dried tomatoes and black olives, served with a red pepper sauce
Chicken Marinara, Artichokes and Mushrooms Marinated chicken breast, marinara sauce with artichokes, mushrooms and onions served over a bed of angel hair pasta
Barbecue Sampler Sliced brisket, chicken breast and smoked sausage
Brisket with Barbecue Sauce Smoked tender brisket smothered in a tangy barbecue sauce
Roasted Rosemary Pork Loin Tender pork marinated in white wine, coated with fresh rosemary and then roasted
Grilled Fillet of Salmon Grilled 4-oz salmon fillet, seared with a citrus mustard sauce
Eggplant Parmesan over Spaghetti Breaded, seasoned eggplant cutlets, covered with a marinara sauce
Chicken Parmigiana 13
Premium EntrĂŠes All plated dinners are served with a garden salad with house dressing, seasonal vegetables, potato or rice, rolls with butter, coffee, tea and water.
Chicken Roulade Chicken breasts rolled and stuffed with Boursin cheese and basil, and crusted with Parmesan bread crumbs, sliced and served as medallions
Classic Chicken Kiev A crispy, breaded, chicken breast, flattened and stuffed with sautĂŠed onions, herbs and butter
Horseradish-Encrusted Roulade of Beef Flattened beef rolled and filled with peppers, onions and provolone cheese, and encrusted in horseradish breading, then roasted to perfection and sliced into medallions
Prime Rib with Horseradish Sauce Roasted 12-oz prime rib of beef served with a side of horseradish sauce
Mixed Grill 8-oz beef fillet, marinated, grilled chicken breast and grilled shrimp
Roasted Tenderloin with Bordelaise Sauce Beef tenderloin medallions marinated and then topped with a red wine beef sauce
Grilled Beef Fillet 8-oz beef fillet cooked to your liking
Blue Cheese Crusted Filet Mignon with Port Wine Sauce Beef tenderloin medallions topped with blue cheese, bread crumbs and herbs then flame-broiled and served with a savory Port wine sauce
Rosemary Roasted Leg of Lamb Leg of lamb marinated in rosemary, herbs and citrus, roasted and carved
Roasted herb Salmon Fillet Olive oil and citrus-marinated 8-oz salmon fillet coated in fine herbs, roasted to perfection and served on a bed of fresh greens 14
Mixed Grill 15
RECEPTIONS Serves150 appetizer-sized portions
Potato Tini Bar
Caesar Salad
Mashed Yukon gold and sweet potatoes, cheese, bacon, pecans and brown sugar, served in martini glasses
Hearty breads, romaine lettuce, grilled chicken and dressings
Fajita Station Flour tortillas, marinated chicken and beef fajita meat, grilled onions and peppers, shredded cheese, sliced jalapeños, chopped tomatoes, sour cream, guacamole and salsa
Mediterranean Table Fruits, cheeses, olives, dates, tabbouleh, pita chips with hummus and antipasto
The Pasta Platter Three pastas served with marinara, Alfredo and pesto sauces, bread sticks and antipasto tray
Chef’s Carving Station Roast beef, ham and turkey breast carved and served with assorted rolls
Chocolate Fountain Served with fruit, pretzels, Rice Krispies® treats, marshmallows and pound cake, served for two hours
16
The Marketplace Fruits, vegetables, cheeses and sausages served with ranch dip and crackers
Silver Dollar Sandwich Bar Assorted meats and cheeses, rolls, chips and condiments
Vegetable Buffet Choose a combination of vegetables, includes potatoes and rice. (Choose from any of the buffet vegetables listed on page 7.)
Sweet Retreat Assorted chocolates, bars, cakes, brownies and strawberries
Mediterranean Table Mediterranean Table17
Cold Hors d’oeuvre
Served by the dozen unless otherwise indicated Red pepper hummus with crackers
Italian pinwheels
Hummus and pita chips
Chicken tortilla pinwheels
International cheese mirror
Antipasto tray
Cheese and cracker tray
Deviled eggs
Sausage and cheese tray
Shrimp on ice
Serves 50 Serves 50
Serves 50
Serves 20 Serves 20
Genoa salami cornets Silver dollar sandwiches Finger sandwiches
Serves 75
Fresh strawberries in a punch bowl
Serves 100
Fresh fruit tray
Choose from a plate, small, medium or large serving
Vegetable tray
Choose from a plate, small, medium or large serving
Plate serves 8-10, small serves 15 to 25, medium serves 25 to 50, large serves 50 to 100
Hot Hors d’oeuvre
Served by the dozen unless otherwise indicated Hot artichoke dip
Spicy wings
Spinach dip
Chicken fingers
Crab dip
Chicken satay
Meatballs
Chicken quesadilla rolls
Battered mozzarella sticks
Sausage in pastry
Toasted cheese ravioli
Mini quiche
Stuffed jalapeños
Spanakopita
Stuffed mushroom caps
Crab cakes
Serves 50
Serves 50 Serves 50
18
Hot Hors d’oeuvre (cont.) Bacon-wrapped shrimp
Fried dim sum
Vegetable egg rolls
Spring rolls
Coconut shrimp with tropical mustard sauce
Rumaki Bacon-wrapped water chestnuts
Pizza
Cheese, single topping, vegetable or supreme
Spring Rolls 19
SNACKS Pretzels -
Chips and queso -
by the pound
Mixed nuts -
by the pound
Popcorn
Chips and dip -
Serves 30
Serves 30
Chips and salsa -
Serves 30
Whole fresh fruit Candy bars Rice Krispies速 treats
Coffee
Lemonade
Iced tea
Hot apple cider
Hot herbal tea
Soft drinks
Hot chocolate
Iced water
Fruit juice -
gallon
Bottled water
Fruit juice -
bottles
Milk
Citrus punch
Energy drinks
BEVERAGES
20
DESSERTS Crèm e
Classic
Brû lé e
Cream pies: Chocolate Cloud or Strawberry Cloud Double-layer cakes: carrot, Italian Cream, chocolate or lemon Pies: cherry, apple, peach or pecan
Ch e
es e
Signature
ca ke
Classic cheesecake with fruit topping: strawberry, cherry or blueberry Classic Raspberry White Chocolate cheesecake Crème Brûlée cheesecake Chocolate Overload Cake Triple-layer cakes: carrot, chocolate or Italian cream
Premium
Apple crisp with brandied hard sauce Blueberry coffee cake Sour Cream and Raisin coffee cake Chocolate mousse Fresh fruit tart Chocolate mousse cake Petite chocolate bombe Coffee Charlotte
Bakery
Rum balls Chocolate brownies Gourmet cookies Lemon bars Pecan bars Decorated sheet cakes Petit fours Cupcakes Chocolate chip cookie pizza Chocolate-covered strawberries Mini stuffed croissants: raspberry, chocolate, almond or strawberry cream cheese
Ice Cream Sundae Bar
Vanilla ice cream served with assorted toppings
21
Policies Valued Guest,
Think of this brochure as a helpful guide that gives you a glimpse into the service, variety and high-quality products we have available for you throughout the year. The previous pages contain many of the flavors and arrangements essential for a perfect event. We know what it means to stand out. If your unique needs are not entirely met by what you find in this menu, our team will happily work with you to create a truly memorable experience. We look forward to catering excellence at your next event. University Catering’s hours of operation are 7:30 a.m. to 7 p.m. Monday through Saturday and 9 a.m. to 5 p.m. Sunday. This excludes weddings and events held in the Oklahoma Memorial Union. University Catering observes all of the University of Oklahoma’s holidays; so, please consult with your reservationist regarding the possibility of catering an event during a University holiday.
For us to accommodate your needs, please have the following information ready before you call:
• Name of person responsible for the event • Organization name, address, phone number and a contact to reach on the day of the event • Function date, location and number of guests • Delivery service or time - we must be aware of any programs before, during or following your event • Special needs, such as registration tables, awards tables, head table or reserved guests tables • Special dietary needs • Method of payment (with university account number if applicable) Customers requesting tax-exempt status must fill out a Statement of Tax Exemption on file with our department. University Catering wants to give all of our clients a world-class catering experience. Please help us guarantee this level of service by booking your event three working days in advance of your function. Orders or changes to orders received with less than 72 hours notice may be subject to an expedite fee of up to 50 percent of the total order.
Cancellations
In the event you have to cancel your order within 72 hours of your function, you may be charged a cancellation fee of up to 100% of the total event. Cancellation fees will be based on the investment made by University Catering on the particular event that is being canceled. If the University is closed due to inclement weather, orders will not be subject to a cancellation fee.
Delivery Service
• $75.00 minimum order for deliveries outside The Oklahoma Memorial Union or Davenports • $150.00 minimum order for served functions (events that require attendants/ servers) outside the Oklahoma Memorial Union or Davenports Guest Count Minimums • Guest count minimum of 25 is required for Served Meals • Guest count minimum of 30 is required for Buffet Meals • Guest count minimum of 10 is required for Served Meals in the Oklahoma Memorial Union • Guest count minimum of 20 is required for Buffet Meals in the Oklahoma Memorial Union • No minimum dollar amounts for pick-ups, excluding any tier options
If you have an event that does not meet the minimum order requirements, please consult with your reservationist. University Catering will attempt to accommodate you on all special requests.
Event Attendants
University Catering schedules production personnel, set-up personnel and service personnel to cover numerous events each day. The staffing level on site during an event is made to give our guests excellent service. If your event requires additional service or staffing above what is normally provided, please consult with your reservationist to schedule additional attendants. Additional Attendants Fee is $25.00 per attendant per hour (one hour minimum).
Prices, Fees and Payments
Menu prices do not include delivery charges, sales tax or charges for special services, rentals or holiday charges. Any price quotation given more than three months in advance may be subject to a price increase; however, once contracted, the prices will not change. Payment in full will be required three working days before the event for groups without a University account. Deposits may be required for certain events and rooms.
Delay in Service
An additional labor charge may be assessed if the serving time or departure time is delayed more than 30 minutes through no fault of University Catering. This will be calculated on a per-hour fee for the total number of staff covering the event.
Guarantees
A guaranteed guest count on plated or buffet meals is due by noon three working days before the event. You will be billed for the final guaranteed number of guests or the number of meals actually served, whichever is greater. If no guarantee is given, preparations will be made for the number estimated at the time the menu was placed. If additional space is set up at the time of the function, an added set-up charge may be applied.
Access
In order for University Catering to promptly serve our clients, University Catering requires access to event facilities and event furnishings at specific times to be determined by the client and a University Catering reservationist. If access is not available at the time of delivery or pick up, an additional delivery fee may be added to the event.
Delivery orders are accepted on a first-come basis. Orders must be received three working days in advance; please place your order as early as possible. Late orders, if accepted after the deadline, will incur a late charge. Please be aware that University Catering reserves the right to decline business outside the Oklahoma Memorial Union based on daily volume. In controlling the number of deliveries and events catered in one day, it is our goal to provide each client quality service.
Leftover Food
The client is responsible for providing tables for food deliveries. Please ensure the facility is unlocked and tables are ready when our staff arrives.
Loss or Damage
A delivery charge of $15 will apply to orders totaling $100 and below. Orders over $100 will incur a delivery charge of 15 percent of the total cost. Buildings that do not have elevators will require an extra fee based on the order. Requests for deliveries on recognized University holidays will be evaluated on a case-by-case basis and will require an additional holiday charge. If you need special arrangements for your pick up, i.e., if a meeting following your event will be taking place in the same room, please inform your reservationist. Please be aware that pick-up times are approximate, and we will make every attempt to retrieve our equipment as soon as possible after the end of the event.
Minimums
In order for you to get the most value from your catered event, University Catering requires the following minimums for orders outside Oklahoma Memorial Union and Davenports Dining Room:
In compliance with the Department of Health, food items must be properly chilled, stored, heated and served in a timely manner in order to maintain wholesomeness. Food that is not handled correctly could cause food-borne illness. University Catering will allow clients to take leftover, individually portioned food such as cookies, donuts, brownies, etc., that are purchased at a determined quantity. Any leftover temperature-regulated food will not be permitted outside the event for which it was purposed. The University does not assume responsibility for loss or damage of any merchandise or articles left on the premise. We reserve the right to charge for damaged or missing equipment and furnishings. Items found in the Oklahoma Memorial Union will be turned in to the Union Administrative Office on the fourth floor of the Union. They can be reached at (405) 325-2121.
Additional Service Fee
Events booked outside Oklahoma Memorial Union and Davenports Dining Room with a start time prior to 7:30 a.m. or after 7 p.m. will have an overtime charge of $25.00 per University Catering employee per hour required to produce and service the event. Wedding packages are not subject to the standard hours of operation policy. Events that run longer than the predetermined finish time could be subject to an additional service fee of $25.00 per University Catering employee per hour required to stay with the event. Standard Buffet guideline is two hours and Served Meals three hours. Events running longer than the guideline may be subject to a service fee.
This university is compliant with all applicable federal and state laws and regulations and does not discriminate on the basis of race, color, national origin, sex, age, religion, disability, political beliefs, or status as a veteran in any of its policies, practices or procedures. This includes but is not limited to admissions, employment, financial aid and educational services. www.ou.edu/eoo
ou.edu/housingandfood For Reservations Please Contact the staff at the Oklahoma Memorial Union Business Office at 405.325.2121 | union@ou.edu a department of Student Affairs
University Catering is owned and operated by OU Housing and Food Services, a department in OU’s division of Student Affairs. The University of Oklahoma is an equal opportunity institution, www.ou.edu/eoo. 100 copies of this menu were printed at no cost to the taxpayers of the state of Oklahoma.