oread catering guide

Catering Guide

CONTENTS

Contact Information............................................................................................. 3Catering Policies.................................................................................................. 4Sleeping Room Accommodations Policy.............................................................. 6Cancelation Policy................................................................................................ 7Rental Spaces................................................................................................... 8-31Audio Visual Equipment...................................................................................... 32Banquet Menu.............................................................................................. 34-56 Breakfast................................................................................................. 34-37 Lunch..................................................................................................... 38-41 Breaks..................................................................................................... 42-43 Dinner.................................................................................................... 44-48 Hors d’ oeuvers.................................................................................. 49-50 Displays.................................................................................................. 51-52 Action Stations........................................................................................... 53 Desserts...................................................................................................... 54 Bars............................................................................................................. 55

Thank you for choosing The Oread for your special event! The Oread offers the perfect setting for wedding receptions, family gatherings, conferences and company retreats. Our event spaces can accommodate groups of 10-350 guests. Call on our professional staff for any of your event planning needs!

Katie YoungCatering [email protected]

Pam Altic Van RoekelSales [email protected]

Nancy LonghurstGeneral [email protected]

THANK YOU

THE OREAD CATERING POLICIESPrices Due to market conditions, prices are subject to change. A price will be confirmed with you 30 days prior to your event with subsequent changes occurring only under extreme market conditions. Prices do not include 9.85% Sales Tax or 19% Service Charge.

A Room Rental Fee and/or Food & Beverage Minimum is assigned to each banquet room. Please consult your Catering Director for your room charges.

Sales Tax and Service Charge All prices are subject to a 19% service charge and 9.85% Kansas Sales Tax.

Guarantees It is necessary that the guaranteed number of guests be confirmed to the hotel according to the following chart.

DeadlinesEvent Day Guarantee DueSaturday, Sunday or Monday By 5pm on the Wednesday prior to

the event.Friday By 5pm on the Tuesday prior to the

event.Thursday By 5pm the Monday prior to the

event.Wednesday or Thursday By 5pm the Friday prior to the

event.

Once a guarantee is given, it may not be reduced. However, we can accommodate a reasonable increase. If we do not receive your guaranteed number of guests by the listed time, we will use your highest expected number. Please call your guarantee to the Catering Department. Increase requests for food the day of the event will be at the discretion of the Chef.

Bookings Short-term bookings inside of 72 hours may be subject to menu substitutions at the discretions of the Chef and Catering Director.

Alcohol No alcoholic beverages, except for bottled wine, shall be brought into the hotel function rooms for sampling or consumption. A $15 corkage fee per wine bottle opened will be applied to the bill. Kansas state law prohibits persons under the age of 21 to purchase or consume alcoholic beverages. Persons who appear intoxicated are not permitted to purchase or consume alcoholic beverages at the discretions of the hotel staff and management. Bar service will conclude 15 minutes prior to the agreed ending time with last call 30 minutes prior to agreed ending time. No liquor service will extend beyond 1:30am.

Food and Beverage No food or beverages of any kind (with the exception of special occasion cakes) will be permitted to be brought into The Oread by any customer. Any remaining food cannot be taken out ofThe Oread.

Room Rental Fee or Food & Beverage Minimum

THE OREAD CATERING POLICIESBuffets Most buffets are subject to minimum of 50 guests. Groups below minimums will be charged additional fees. Breakfast, lunch and dinner buffets may be presented for a maximum of two hours. Hors d’oeuvres buffets may be presented for a maximum of three hours.

Deposit and Payment Some functions will be subject to deposit and prepayment specifications. Requests for direct billing after event will be subject to credit application approval.

Entertainment and Outside Vendors The Oread must be notified of all entertainment and outside vendors for events. The Oread reserves the right to regulate the volume of any entertainment in our event spaces. A copy of all outside vendor contracts must be supplied to the Catering Department.

Audio/Visual Equipment Audio/Visual equipment may be ordered through the Catering Department. We ask that all requests are made at least two days prior to your event. Requests for equipment forevents on Sunday, Monday or Tuesday must be received by the preceding Friday. The Oread will not handle, transport, store or be responsible for Audio/ Visual equipment not rented through our Catering Department. We reserve the option to submit a bid to the client for all Audio/ visual functions in the hotel.

Smoking Smoking is prohibited in all Banquet and Public Spaces of the Hotel.

Labor Fees Due to staffing requirements, smaller groups under 20 persons may be subject to a labor fee of $100. Additional fees, such as linen, buffet and bar set up fees may also be applied to any event and if so will be clearly stated on all Banquet Event Orders. Extraordinary set up will be billed at $20 per man hour.

Decorations Decorations may be brought into the hotel based on prior approval from the Catering Director. Open flame candles, glitter and confetti are prohibited. The Banquet Department is not responsible for the setup, take down or storage of any decorations without approval. A fee will be assessed in the event of noncompliance.

Damage/Loss The Oread does not assume liability for damage to or loss of equipment or personal belongings brought into the hotel. All personal property is the sole responsibility of the group or invitees of the group.

Security The Oread reserves the right to inspect and control all functions. We also reserve the right to require that events provide and pay for security for their event. The security company must be approved by the Catering Director.

Contracts & Billing Events will not proceed without returned signed Event Contracts and fulfilled billing payment requirements per the contracts.

Terrace Events The Oread is not responsible for inclement weather the day of an outdoor event. A backup space will not be reserved without full room rental of the second space. No events with a live band or DJ will be permitted on the terrace. Any events booked on the terrace must end no later than 11:00pm. Rental tents are NOT allowed on the terraces.

Electronic Equipment Disclosure All electronic equipment, including but not limited to CD players, DVD players, and microphones, housed in each designated banquet room is available for use based on availability and working condition. Working condition or quality of all equipment is not guaranteed for any event. Any damage done to the equipment will be added to your final bill. All equipment located in given room is not guaranteed or covered by room fees. If any equipment is needed or utilized there will not be technical support provided by The Oread or banquet staff. The Oread staff is not responsible and cannot be available for maintaining any electronic device housed in the building or brought in by an outside source. Technicians will provide a quote for services and an invoice will be issued thereafter. This includes, but is not limited to, volume levels, operation controls, or execution of music or videos. Additional fees will be applied for any technical support provided or outsourced pending a separate signed Contract.

Sleeping Room Accommodations The Catering department does not book sleeping room accommodations for any of the events booked at The Oread. For sleeping room availability for your event, please contact The Oread Sales Director. Please note, the Catering or Sales department may show you guest rooms at the property for informational purposes, but those accommodations may not necessarily be available for your event. All sleeping room accommodations are booked under a separate contract (the catering contract does not automatically secure sleeping rooms at the hotel, and we may or may not have sleeping rooms available). Please do not contact the front desk clerks to make a room block. If your event requires sleeping rooms and the rooms are available, a contract will be submitted to you which must be signed and returned immediately to the Reservations Manager for confirmation of your room block. All sleeping room blocks are released 30 days in advance of your event. Please contact the Reservations Director prior to the 30 day expiration date to review the room list, and to ensure that all of your guests have had their sleeping rooms reserved as needed. Please also let us know if individuals will pay for their own sleeping rooms, or if these charges are to be placed on a master account to be paid for by the event. All sleeping rooms must have a credit card for each reservation. Rooms and suites without a credit card will not be honored. The Oread has a 48 hour cancellation policy. If you or your guests should cancel the room and/or suite accommodations inside the 48 hours, one night of room and tax will be charged to the credit card on file.

Graduation Policies 3 night minimum. Room and tax for 3 nights payable at the time of reservation. 30 day cancellation policy. Any reservation can-celled within 30 days will not receive a refund of deposit.

Football Policies 2 night minimum. Room and tax for 3 nights payable at the time of reservation. 30 day cancellation policy. Any reservation cancelled within 30 days will not receive a refund of deposit.

THE OREAD CATERING POLICIES

THE OREAD CATERING POLICIESThe Oread staff will make every attempt to meet the needs of clients and guests planning events at The Oread, including addressing unexpected changes. Changes to event schedules or menu plans may result in additional charges.

CancellationsA non-refundable deposit is required for all events. Cancellations that are communicated in writing and postmarked 90 days prior to the scheduled event, or more, will be penalized only the amount of the deposit.

Cancellations that are communicated in writing and postmarked 60 - 90 days prior to the scheduled event will be penalized the amount of the deposit and an additional amount of 25% of all contracted services, including, but not limited to, room rental, food and beverages, alcohol, other service items, equipment, labor, gratuities, and tax.

Cancellations that are communicated in writing and postmarked 30 - 60 days prior to the scheduled event will be penalized the amount of the deposit and an additional amount of 65% of all contracted services, including, but not limited to, room rental, food and beverages, alcohol, other service items, equipment, labor, gratuities, and tax.

Cancellations made within 30 days prior to the scheduled event will be charged 100% of all contracted services, including, but not limited to deposit, room rental, food and beverages, alcohol, other service items, equipment, labor, gratuities, and tax.

* Exception: if an event has to cancel due to inclement weather no penalty will be assessed as long as the event is rebooked within 30 days of the original contracted event date. If the event is not rebooked within 30 days of the original contracted event date then the total contracted amount will be charged. Please refer to the Catering Contract for further information regarding the cancelation of your event.

THE GRIFFITH

THE GRIFFITHLower Level Ballroom

73’10” x 67’0”4,043 sq ft

Type of Service Available: Banquet Maximum Occupancy, 320

Classroom Maximum Occupancy, 214

72” Round Tables Maximum Occupancy, 270

Reception Style Maximum Occupancy, 600

THE HANCOCK

THE HANCOCKFirst Floor BallroomIncludes Hancock Library

44’0” X 74’6”3,337 sq ft





THE HANCOCK LIBRARY

THE HANCOCK LIBRARYHancock Side Room23’2” x 46’0”924 sq. ft.

Type of Service Available: 72” Round Tables Maximum Occupancy, 40


Conference U Maximum Occupancy, 20

PRIVATE FIVE 21

PRIVATE FIVE 21Private Dining

13’5” x 33’5”308 sq ft

Type of Service Available: Boardroom Style Maximum Occupancy, 30

ALL SEASONS DEN

ALL SEASONS DENLobby Level Lounge

Maximum Occupancy, 186

MEDIA ROOM

MEDIA ROOMTheatre Style Media Room

1,326 sq ft

Type of Service Available: Theatre Style Seating Maximum Occupancy, 49

GATHERING ROOM 1

GATHERING ROOM 1Lobby Level Multipurpose

37’4” x 37’0”1,428 sq ft




GATHERING ROOM 2

GATHERING ROOM 2Lower Level Multipurpose

27’10” x 21’6”651 sq ft




GATHERING ROOM 3

GATHERING ROOM 3Lower Level Multipurpose

22’0” x 22’2”495 sq ft




TERRACE ON FIFTH

TERRACE ON FIFTHOutdoor Space

66’0” x 63’0”4,922 sq ft

Type of Service Available: 72” Round Tables Maximum Occupancy, 204


UPPER TERRACES

The Nest Upper Observation Deck

UPPER TERRACESThe Nest9th Floor Terrace/ Observation Deck3,783 sq ftType of Service Available: 72” Round Tables Maximum Occupancy, 290 Reception Style Maximum Occupancy, 96

Upper Observation Deck10th Floor Terrace826 sq ftType of Service Available: Reception Style Only Maximum Occupancy, 17

CAVE

CAVE CAVE Private

CAVENightclub3,200 sq ftMaximum Occupancy, 399

Private Club1,136 sq ftMaximum Occupancy, 91

Wine BarLevel P2 Lounge977 sq ftMaximum Occupancy, 49

Shot BarLevel P3 Lounge826 sq ftMaximum Occupancy, 49

Martini BarLevel P4 Lounge671 sq ftMaximum Occupancy, 49

AUDIO VISUAL EQUIPMENTAvailable for Rental

Conference TelephoneDVD/VCRLCD ProjectorDisplay Easel, Flip Chart Paper & MarkersExtra Post-It Flip Chart PaperMarkersDrop Down Projection ScreenStanding PodiumTabletop Podium

AV Hook-up & Flat Screen Television (40 inch)WhiteboardWireless Microphone (lapel or handheld)12’ x 12’ Dance Floor (larger sizes per quote)4’ x 6’ Raised PlatformValet ParkingBusiness Center Services Incoming/ Outgoing Faxes Copies

Reminder: All prices are subject to 19% service charge and Kansas Sales Tax.All prices are subject to change without notice.

Outside catering is not allowed.

THE OREAD BANQUET MENUPlated Breakfasts

Plated breakfasts include a basket of house baked breakfast pastries.Fresh squeezed orange juice will be served to each guest upon arrival.

Quiche LorraineDelicate egg quiche with bacon, onions and mushrooms and creamy Swiss cheese served with crispy seasoned breakfast potatoes and grilled tomato.

Eggs BenedictTwo soft poached eggs sit atop sliced ham and a Wolfermans English muffin, topped with Hollandaise sauce and served with sliced cantaloupe.

Crème Brulee French ToastThick sliced cinnamon challah bread grilled in Crème Brulee custard, served with a sweet berry compote and Applewood smoked bacon. Maple syrup and butter served on side.

The All AmericanFresh scrambled eggs, crispy seasoned breakfast potatoes, choice of Applewood smoked bacon or sausage links and grilled tomato.

Biscuits and GravyTwo buttermilk biscuits smothered in sausage gravy, crispy seasoned breakfast potatoes and grilled tomato.

Breakfast BurritoWarm flour tortilla filled with scrambled eggs, chorizo and potatoes, baked in a roasted green chili. Served with crispy seasoned breakfast potatoes and topped with cilantro crema and diced tomato.

THE OREAD BANQUET MENUContinental Breakfast BuffetsNote: Buffets under 40 people will have a $50 setup fee.

All buffets served with coffee, tea and water.

The EuropeanChilled Fruit JuicesSmoked Salmon with Traditional AccompanimentsBagels with Cream CheeseHouse Baked Breakfast PastriesHard Boiled EggsGrapefruit Halves with Sugar and Honey

Breakfast AdditionsCold Cereals with Skim, 2% and Whole Milk and RaisinsOatmeal with Brown Sugar, Raisins and WalnutsBreakfast Croissant Sandwich with Ham, Eggs and CheeseClassic Eggs BenedictBagels and Cream CheeseBagels and Cream Cheese with Smoked SalmonThe Seasons Freshest Fruits and BerriesFresh Scrambled Eggs with ChivesSmoked Bacon or Sausage LinksHerb Roasted New PotatoesJuice (per selection)

The BasicsHouse Baked Breakfast PastriesThe Seasons Freshest Fruits and BerriesButter and PreservesJuice Not Included

The ExecutiveChilled Orange JuiceHouse Baked Breakfast PastriesAssorted MuffinsBagels and Cream CheeseThe Seasons Freshest Fruits and BerriesButter and Preserves

The OreadChilled Fruit JuicesHouse Baked Breakfast PastriesThe Seasons Freshest Fruits and BerriesBagels and Cream CheeseAssorted Yogurts with Granola, Nuts and Dried FruitDry Cereal with Skim and 2% MilkButter and Preserves

THE OREAD BANQUET MENUHot Breakfast Buffets

Note: All hot buffets have a 20 person minimum. Buffets under 40 people will have a $50 setup fee.All buffets served with coffee, tea and water.

Made-to-Order Action StationsBelgian Waffles with Berries, Maple Syrup and Whipped Cream.

Omelets with Peppers, Onions, Mushrooms, Cured Ham, Tomatoes and Cheese.

Smoothies with Assorted Seasonal Vegetables and Yogurts.

Parfait with Assorted Nuts, Fruits, Granola and Yogurts.

The EssentialsFresh Scrambled Eggs with Snipped ChivesSmoked Bacon or Country Link SausageCrispy Seasoned Breakfast PotatoesAssorted Whole Fruit

Early RiserChilled Orange JuiceFresh Scrambled Eggs with ChivesHerb Roasted New PotatoesButtermilk Biscuits and Sausage GravyThe Seasons Freshest Fruits and BerriesSmoked Bacon or Country Link Sausage

The JayhawkSelection of Chilled JuicesThe Seasons Freshest Fruits and BerriesAssorted Fruit Yogurts with Granola and Dried FruitDenver Egg Scramble with Ham, Peppers, Onions and Cheddar CheeseSmoked Bacon and Country Link SausageHerb Roasted New PotatoesButtermilk Biscuits and Sausage GravyCountry French Toast with Maple Syrup

THE OREAD BANQUET MENU

THE OREAD BANQUET MENUThree Course Plated Lunch

Served with coffee, tea, and water. Also served with warm rolls and butter. Prices based on entree selection.

Stuffed Chicken, Mushroom and Wild onion Stuffing, Sun Dried Tomato Risotto and Garlic Broccolinni

Seafood Stuffed Pasta, Salmon and Shrimp Ricotta, Roasted Pepper Basil Cream, Melted Asiago Cheese

Ratatouille Stuffed Pasta Shells, Fresh Herb and Tomato Sauce, Fresh Mozzarella

Marinated Bistro Filet, Roasted Garlic Potato Puree, Grilled Asparagus, Cognac Demiglace, Crispy Onions

Grilled All-Natural Chicken Breast, Broiled Asparagus Spears, Pine Nut Rice Pilaf, Forest Mushroom Sauce

Herb Marinated Flank Steak, Potato Au Gratin, Grilled Zucchini, Sweet Balsamic Glaze

Teriyaki Chicken, Steamed Jasmine Rice, Stir-fried Garden Vegetables, Toasted Sesame Seeds

Marinated Pork Loin Chop, Charred Corn and Green Onion Mashed Potato, Grilled Asparagus, Dijon Brandy Cream

Atlantic Salmon, Israeli Cous, Roasted Bell Peppers, Kalamata Olives and Crispy Artichokes

Baby Arugula, Sliced Strawberries, Toasted Cashews, Goat Cheese, Honey Lemon DressingRipe Tomatoes, Marinated Fresh Mozzarella and Tender Baby Greens with Basil PestoRomaine Lettuce, Cucumbers, Tomatoes, Onion and Shredded Jack Cheese with Choice of Dressings.

Chocolate Mousse with Almond CookieCarrot Cake with Cinnamon Apple Compote

Fire Roasted Tomato Bisque with Garlic Crouton and Basil CoulisAztec Steak Chili, Scallion Crème Fraiche, Cheddar BiscuitsSeafood Cioppino, Fresh Grated LemonTraditional French Onion Soup, Gruyere Gratin, Fried ParsleyWhite Truffle Potato Leek SoupCaesar Salad with Romaine Hearts, Aged Parmesan, Garlic Crouton and Caesar Dressing

Oread Fruit Pizza Berry CoulisChocolate Layer Cake with Fresh RaspberriesVanilla Cheesecake with Strawberry Sauce

Starters (select one)

Entrees (select one)

Desserts (select one)

THE OREAD BANQUET MENULunch Buffets

Note: All hot buffets have a 20 person minimum.Buffets under 40 people will have a $50 setup fee.


Tuscan BuffetCaprese Salad with Fresh Tomato, Mozzarella and Torn BasilChicken Parmesan with Garlic Marinara and Fresh ParsleyFettuccini with Parmesan Cream SauceSautéed Seasonal VegetablesRustic Italian Breads and Fresh CheeseTiramisu

Fiesta del Sol BuffetChicken Tortilla SoupBaby Spinach, Crisp Jicama, Sliced Oranges with Creamy Poblano DressingMarinated Chicken and Steak FajitasCaramelized Onions and Bell PeppersWarm Flour TortillasAvocado Relish and Freshly Made SalsaShredded Lettuce, tomatoes, sour CreamCilantro Rice and Seasoned Black BeansCinnamon Churros with Fresh Whipped Cream

The Deli BuffetShaved Roast Beef, Cured Ham and Herb Roasted TurkeyAssorted Sliced CheesesTomatoes, Shaved Onion, LettuceDeli Sandwich BreadsKettle-Fried ChipsMayo, Deli Mustards and Dill PicklesChocolate Chip Cookies

Wakarusa Deli BuffetBroccoli-Bacon SaladGreek Pasta SaladShaved Roast Beef, Cured Ham, and Herb Roasted TurkeyAssorted Sliced CheeseTomatoes, Shaved Onion, LettuceDeli Sandwich BreadsKettle-Fried ChipsMayo, Deli Mustards and Dill PicklesFresh Baked Cookies and Fudge Brownies

THE OREAD BANQUET MENU

Backyard BBQ BuffetHouse SaladCreamy or Tangy ColeslawSlow Roasted Pulled PorkBeef BrisketGarlic CornPullman BreadsCookies and Brownies

The Cook Out BuffetChopped Salad with Choice of DressingsMustard Potato Salad or Cole SlawBBQ Baked BeansGrilled Angus HamburgersAll Beef Hot DogsKaiser Rolls and Coney BunsKetchup, Mustard and Sweet RelishApple Pie a la Mode

The Top of the Hill BuffetRoasted Tomato BisqueBaby Spinach, Sundried Tomatoes, Toasted Pine Nuts, Goat Cheese, Mustard VinaigretteGrilled Chicken Dijon with Portobello Mushroom ConfitSkillet Yukon Potatoes with Garlic and RosemaryFresh Green Beans with Red Onions and Toasted AlmondsWarm Rolls with ButterChocolate Seduction Cake with Fresh Raspberry Sauce

Lunch BuffetsNote: All hot buffets have a 20 person minimum.Buffets under 40 people will have a $50 setup fee.


THE OREAD BANQUET MENUWorking Lunches

Served plated and includes choice of soup and family style dessert bars and cookies.Prices based on entree selection.

Soups (select one)Tomato BisqueChicken Tortilla

White Truffle Potato Leek

Entrees (select one)

Chicken Waldorf SaladWith Baby Greens and Citrus Dressing.

The Oread Chicken Salad WrapToasted Almonds, Fresh Grapes and Herb Mayonnaise with Pasta Salad.

Traditional Cobb SaladDiced Chicken, Blue Cheese, Tomatoes, Bacon, Hard Boiled Egg and Avocado. Served with Assorted House Made Dressings and Rolls.

Chicken Caesar SaladCrisp Romaine and Garlic Croutons with Grilled Chicken and Asiago Cheese. Served with Caesar Dressing and Rolls.

Smoked Turkey ClubSliced Smoked Turkey, Swiss Cheese, Crispy Bacon, Tomato and Sprouts with Herb Mayo. Served with Kettle Chips and Pickle.

Vegetarian WrapOlive Oil Poached Portabella Mushrooms with Crispy Vegetables in a Honey Wheat Pita. Served with Kettle Chips and Pickle.

DessertsPlease inquire about available desserts.

THE OREAD BANQUET MENUSpecialty Breaks

Energy BreakRoasted Mixed NutsEnergy BarsAssorted Crudités Tray with DipsGoat Cheese Hummus and Pita

The Popcorn BreakFreshly Popped Butter PopcornAssortment of CandySwiss ChocolatesSoda Pop

Tea BreakFresh Baked Scones and Tea CookiesChocolate Dipped StrawberriesAssorted Gourmet Hot Teas

Triple DipTortilla Chips with SalsaHummus with Pita BreadVegetable Crudités with Ranch Dip

Milk and CookiesFresh House Baked Cookie AssortmentDark Chocolate Fudge BrowniesRipe StrawberriesSkim, 2% and Whole Milk

Sweet and SaltyTortillia Chips with Salsa and GuacamoleTrail MixAssorted Dessert Bars

Heart HealthyAssorted YogurtsVariety of Granola BarsFresh Sliced FruitPretzels

THE OREAD BANQUET MENUBuild a Break

Pick any two items

Freshly Baked Cookie AssortmentDark Chocolate Fudge Brownies

Croissants with Butter and PreservesIndividual Fruited Yogurts

Low Fat Granola BarsLo-Carb Energy Bars

Assorted Dry Bar Snack PopcornTortilla Chips and Salsa

Assorted Scones with Whipped ButterAssorted Whole Fruit

PretzelsRice Krispy BarsMiniature Éclairs

Roasted Mixed NutsHummus and Pita

Chocolate Covered StrawberriesAssorted Breakfast Pastries

Potato Chips and DipAssorted Dessert Bars

THE OREAD BANQUET MENUThree Course Plated Dinners

Add Choice of 3 Butlered Hors d’ oeuvres & Cheese & Fruit Displays for $12 Per Person.All Plated Dinners Come with Warm Rolls & Butter. Prices based on entree selection.

Entrees (select one)Chicken

Beef

Salads (select one)Mixed Greens, Toasted Almonds, Feta, Julienne Carrots and Grape Tomatoes

Crisp Romaine, Red Onion, Shredded Cheddar Cheese, Cucumber, Tomato and Croutons

Classic Caesar Salad, Aged Parmesan and Garlic Croutons

Mixed Field Greens, Sunflower Seeds, Craisins, Feta Cheese, Tomatoes and Lemon Garlic Vinaigrette

Baby Arugula, Sliced Strawberries, Toasted Cashews and Goat Cheese with a Honey Lemon Vinaigrette

Herb Roasted Chicken Breast, Butter Whipped Potatoes, Haricot Vert and Balsamic Demi Glace

Parmesan Crusted Chicken Breast, Roasted Fingerling Potatoes and Bell Peppers, Morel Mushroom Cream

Roasted and Sliced Bistro Filet, Boursin Potato Gratin, Haricot Verts, Port Wine Demi Glace

Braised Boneless Beef Shortribs, Garlic Potato Puree , Grilled Zuchinni, Roasted Peppers, Natural Jus Reduction

Pan Roasted Free Range Chicken, Creamy Parmesan Risotto, Wilted Shallots and Spinach, Bacon and Sherry Vinegar Reduction

Grilled 10oz KC Strip Steak, Caramelized Shallot and Goat Cheese Potato Puree, Tender Asparagus, Sauce Au Poivre

Herb Rubbed Filet Mignon, Truffled Potato Puree, Roasted Asparagus Medley, Rosemary and Roasted Garlic Demi Glace

THE OREAD BANQUET MENUThree Course Plated Dinners

Add Choice of 3 Butlered Hors d’ oeuvres & Cheese & Fruit Displays for $12 Per Person.All Plated Dinners Come with Warm Rolls & Butter

Pork

Seafood

Vegetarian

Duets

Grilled All Natural Bone-in Pork Chop, Crispy Rosemary Polenta, Steamed Broccolinni, Walnut Cherry Pesto

Pan Seared Pork Loin Chop, Maple Whipped Sweet Potatoes, Roasted Vegetable Melange, Cranberry Apple Chutney

Pan Roasted Atlantic Salmon Filet, Roasted Vegetable Pearl Cous Cous, Lemon Lime Beurre Blanc

Grilled Mahi Mahi, Lemon Basil Risotto, Julienne Vegetables, Corn and Red Pepper Relish

Saffron Risotto, Asparagus and Wild Mushrooms, Shaved Parmesan

Napoleon of Grilled Vegetables, Fresh Mozzarella Cheese, Tomato Coulis

KC Strip and Seared Diver Scallops, Chorizo Whipped Potatoes, Haricot Vert, Green Peppercorn Sauce

Grilled Petite Filet and Sesame Crusted Mahi Mahi, Coconut Rice, Bok Choy, Ginger-Lobster Reduction

Roasted Pork Tenderloin, Flash Fried Spinach, Sweet Corn Potato Pancake, Dijon Brandy Cream Sauce

Corn and Crab Encrusted Sea Bass, Watercress Risotto, Vegetable Melange, Spice Wine Reduction

Pan Roasted Alaskan Halibut, Fresh Herb Potato Cake, Swiss Chard, Chardonnay Saffron Cream

Roasted Portabello Mushroom, Basil Pesto, Goat Cheese, Bell Peppers, Balsamic

Pan Seared Filet of Beef and Butter Poached Shrimp, Twice Baked Yukon Potato, Asparagus Medley, Garlic Compound Butter

THE OREAD BANQUET MENUDesserts (select one)

A La Carte SidesItems priced per person.

NY Style Cheesecake with Fresh Strawberry Sauce and Cashew Crumble

Triple Layer Chocolate Cake, Raspberry Sauce

Apple Spice Cake with Vanilla Rum Sauce

Midwest Berry Milk Cake, Chantilly Cream

Strawberry Shortcake, Macerated Strawberries and Whipped Cream

Spiced Carrot Cake, Cinnamon Apple Compote

Butter Whipped Potatoes

Pan Roasted Red Potatoes with Fresh Herbs

Roasted Garlic Mashed Potatoes

Herbed Rice Pilaf

Garlic Butter Linguini

Steamed Jasmine Rice

Maple Whipped Sweet Potatoes

Steamed Organic Rice Pilaf

Three Cheese Potato Au Gratin

White Chocolate Raspberry Bread Pudding, Vanilla Anglaise

Triple Chocolate Torte with Wild Berry Sauce

Tiramisu Martini, Chocolate Liqueur

Oread Fruit Pizza, Apricot Glaze and Blackberry Coulis

Chocolate Mousse Martini, Drunken Berries

Roasted Shallot Goat Cheese Whipped Potatoes

Boursin Whipped Potatoes

White Truffle Whipped Potatoes

Rosemary Roasted Fingerling Potatoes

Zucchini and Yellow Squash Medley

Roasted Corn and Bell Peppers

Brown Butter Glazed Carrots

Steamed Baby Bok Choy

Curry Roasted Cauliflower Florets

THE OREAD BANQUET MENUDinner Buffets


A Trip to ItalyFresh Roma Tomatoes, Mozzarella, Torn Basil, Virgin Olive OilTraditional Caesar Salad with Garlic CroutonsRosemary Chicken with Roasted Garlic SauceRock Shrimp with Orzo Pasta, Tomatoes, Olives and CapersLasagna BologneseGrilled Asparagus with Lemon and ParmesanAssorted Breads with Olive Oil and Garlic MascarponeTiramisu Originale

Kansas Bounty BuffetCrisp Romaine Lettuce with Garden Veggies and Buttermilk Ranch DressingCountry Fried Farm Raised ChickenSlow Braised Beef Short RibsCornmeal Dusted WalleyeCaper RemouladeGreen Beans with Roasted Shallots and BaconHome-style Mashed PotatoesCherry Cobbler with Vanilla Ice Cream

Bourbon StreetAssorted Field Greens with Ancho Chili VinaigretteTraditional RatatouilleCrispy Crab Cakes with Cajun RemouladeGrilled Flank Steak with Spicy Okra Relish and Tobacco OnionsShrimp JambalayaRed Beans and RiceCandied Carrots with Ginger and ShallotsSweet Corn Fritters with Jalapeno ButterMaple Pecan and Sweet Potato PiePineapple and Bourbon Bread Pudding

The Oread BuffetMixed Field Greens with Dried Cranberries, Sunflower Seeds and Feta Raspberry-Peach Vinaigrette and Creamy Garlic DressingBowtie Pasta with Sundried Tomatoes, Pine nuts and Basil PestoColorful Asparagus MedleyChive and Chevre Whipped PotatoesBaked Salmon with Saffron Lobster Cream SaucePrime Rib of Beef with Rosemary Jus and Horseradish (carver included)Turtle Cheesecake

THE OREAD BANQUET MENUDinner Buffets


Rock Chalk Jayhawk Buffet Spinach Salad with Tender Beets, Goat Cheese, Peas and Red OnionsServed with Sweet Mustard VinaigretteRoasted Cauliflower and Green Beans with ParsleyPork Tenderloin with Dijon Brandy CreamBroiled Sole Roulade with Marcona Almond Romesco SauceCrispy Red Potatoes with GarlicStrawberry Shortcake with Chantilly Cream

Western BBQ BuffetCreamy Cole SlawWhole Grain Mustard Potato SaladBBQ Baked Beans with Onions and BaconSlow Smoked Beef BrisketBBQ Rubbed Smoked ChickenMacaroni and CheeseSautéed Green Beans with Bacon and Caramelized OnionsWarm Brownies and Peach Cobbler with Vanilla Ice Cream

THE OREAD BANQUET MENUHors d’ oeuvers

Priced Per Dozen

Hot Selections Shrimp & Saffron Risotto Fritters

Pear & Brie Phyllo Purse

Miniature Beef Wellington with Horseradish Cream

Prosciutto & White Cheddar Panini

Southwestern Black Bean Spring Roll with Garlic-Cumin Crema

Chicken & Asparagus Stuffed Mushrooms

BBQ Shrimp Skewer with Blue Cheese Slaw

Roasted Garlic & Brie Crostini with Local Honey

Herb Crusted Lamb Chop with Wild Berry Demi

Crispy Duck Tartlets, Boursin Cheese, Cherry Compote

Shrimp & Lobster Wonton Pillows

Crispy Fried Artichokes with Preserved Lemon Aioli

Wild Mushroom Risotto Fritters, Garlic Tomato Dip

Italian Sausage Stuffed Mushrooms

Cold Selections Sesame Seared Ahi Tuna with Sriracha Aioli on Wonton Crisp

Cobb Salad on Belgian Endive

Brie Stuffed Strawberries, Aged Balsamic & Basil

Southwest Chicken Canape

Tenderloin of Beef, Truffle Pea Puree, Pomegranate Gastrique, Baguette

Gorgonzola Stuffed Potato, Crispy Bacon & Chives

Brandied Apricots & Gorgonzola in Phyllo Cup

Chilled Scallop Ceviche & Gazpacho Shooter

Seared Flank Steak Roulade with Green Onion & Dijon

Smoked Salmon Rillete with Goat Cheese on Crostini

Tuscan Vegetable “Spiedini”- Tortellini, Roasted Pepper, Mozzarella & Basil

Sushi Handrolls, Chef ’s Selection of Fresh Fish, Vegetarian Rolls upon Request

THE OREAD BANQUET MENUHors d’ oeuvres Packages

Light Hors d’ oeuvres PackageChoose 3 hor d’ oeuvres to butlerFruit & Cheese Combo DisplayVegetable Crudite or Grilled Vegetable Display

The Heavy Hors d’ oeuvres PackageChoose 3 hors’ doeuvres to butlerFruit & Cheese Combo DisplayVegetable Crudite or Grilled Vegetable DisplayYour Choice of One Display from Tier 1Your Choice of 1 Display Item from Tier 2

THE OREAD BANQUET MENUFOOD DISPLAYS

Note: Prices listed are for a la carte only.

Tier 1 Displays

Baked Artichoke & Spinach DipA creamy blend of garlic, spinach & artichokes with parmesan cheese served with Crisp Tortilla Strips

Chicken WingsAncho Chili with Blue Cheese, Honey Garlic with Spicy Peanut Sauce, & Caribbean Jerk with Sweet Mango

Jack Daniels Whiskey BBQ MeatballsHouse Made Pork & Beef Meatballs simmered in a Sweet & Smoky Sauce

Marinated Beef Tenderloin Skewers Served with Chimmichurri Sauce

Fresh Vegetable CruditeServed with Creamy Peppercorn Dip & Garlic Hummus

The Seasons Freshest Fruit DisplayServed with Minted Yogurt Dip

Grilled Vegetable DisplayServed with Sundried Tomato Pesto & White Truffle Oil

International Cheese DisplayPremium Domestic & Imported Cheese Served with Assorted Crackers & Fruit Chutney

Crispy Asian Chicken Satays Served with Jalapeno Mango Dip

Bruschetta StationApricot & Gorgonzola, Curry Chicken Salad, Fig & Olive, Grape Tomato with Basil

Mediterranean PlatterCurry Beef Kebabs, Falafel & Hummus, Marinated Cucumbers & Tomatoes, served with Crispy Pita Chips

Antipasto PlatterProsciutto, Capicola, & Salami with Fresh Mozzarella, Pesto Grilled Vegetables, Marinated Olives & Artichokes, Served with Crusty Baguette

Curry Chicken DipCandied Almonds, Green Onions & Mango, served with Crispy Tortilla Chips

Bacon Wrapped ScallopsApplewood Smoked Bacon, Drizzled with Maple Syrup

Marinated Shrimp SaladPearl Cous Cous, Grilled Vegetables, Crumbled Feta with Bloody Mary Vinaigrette

Angus Beef SlidersServed with Slider Buns & an Array of Chutneys & Spreads

Assorted Gourmet Cocktail SandwichesMedium Rare Roast Beef, Port Wine Onions, Herb Aioli, FocacciaSmoked Turkey, Brie Cheese, Arugula & Sundried Tomato Pesto on CroissantCurry Chicken Salad with Local Microgreens on Pretzel RollGrilled Zuchinni, Pickled Carrot, Spinach & Goat Cheese on Ciabatta

Smoked Salmon DisplayCured Atlantic Salmon, Displayed with Capers, Egg, Red Onion, & Caviar, served with Crème Fraiche & Toast Points(feeds 25-30ppl)

Baked Brie DisplayBrown Sugar, Brandy & Pecans, Served with Crispy Lavosh(serves 30ppl)

Bite Sized Empanadas (select one flavor)Curried Veggie & Potato - Chicken, Apple & RaisinShredded Pork with Black Bean - Spinach & Cheese

THE OREAD BANQUET MENUFOOD DISPLAYS

Note: Prices listed are for a la carte only.

Tier 2 Displays

Herb Crusted Prime RibServed with Horseradish Sauce, Natural Jus & Sourdough Rolls(feeds 30-40ppl)

Honey Baked Spiral HamWhole Grain Honey Mustard, Herb Mayo & Ciabattini Rolls(feeds 30-40ppl)

Slow Roasted Boneless TurkeyWinter Fruit Chutney, Turkey Gravy & Warm Rolls(feeds 20-30 ppl)

Rosemary Roasted Leg of LambBlackberry-Mint Coulis, Mint Jelly, Sourdough Rolls(feeds 25-35 ppl)

Build-Your-Own-Mac n’ Cheese StationToppings to Include Bacon, Tomatoes, Green Onions, Shrimp, Chicken, Roasted Vegetable Medley, & Either Our 3 Cheese Sauce or Fresh Herb & Boursin Cheese Sauce(no chef attendant needed)

Mashed Potato BarYour Choice of Garlic, Simple Butter or Maple Whipped Sweet Potatoes with Assorted Toppings to Create Your Own(no chef attendant needed)

Gourmet Fry StationEnjoy Both Sweet Potato & Classic Style French Fries with Several Garnishes to Include, White Truffle Oil, Parmesan, Fresh Herbs, Hot Sauces & an Array of Condiments

Shrimp CocktailTender Poached Shrimp Served with Horseradish Cocktail Sauce and Fresh Lemon

THE OREAD BANQUET MENUACTION STATIONS

All Action Stations Require a Chef Attendant Fee of $50 per Attendant for a Maximum of Two Hours,Unless Otherwise Noted.

THE OREAD BANQUET MENUDESSERTSPlated Desserts

priced per piece

Freshly Prepared Piespriced per piece

Sundae BarIce Cream or Soft Serve

Miniature Desserts

NY Style Cheesecake with Fresh Strawberry Sauce and Cashew CrumbleTriple Layer Chocolate Cake Raspberry SauceApple Spice Cake with Vanilla Rum SauceMidwest Berry Milk Cake Chantilly CreamStrawberry Shortcake Macerated Strawberries and Whipped CreamSpiced Carrot Cake Cinnamon Apple Compote

Mixed Berry - Bing Cherry - Cinnamon Apple - Banana CreamChocolate Mousse - Key Lime - Pecan

Vanilla and Chocolate Ice Cream (Soft serve only on Terrace on Fifth)Assorted Toppings and Syrups

Chocolate Covered Strawberries

Cheesecake Stuffed Strawberries

Flourless Chocolate Torte

Creme Brulee

Hazelnut Chocolate Pot de Creme

Mixed Fruit Tartlett

White Chocolate Raspberry Bread Pudding Vanilla AnglaiseTriple Chocolate Torte with Wild Berry SauceTiramisu Martini Chocolate LiquorOread Fruit Pizza Apricot Glaze and Blackberry CoulisChocolate Mousse Martini Drunken Berries

Strawberry Cream Tartletts

Key Lime Tartletts

Raspberry Brownie Bites

Poached Pears with Chocolate Port

Miniature Cupcakes (select 3 flavors) (French Vanilla, Peanut Butter, Pistachio, Lemon-Lime, Double Chocolate, Strawberry Vanilla)

THE OREAD BANQUET MENUBANQUET BARS

Bar Set Up Fee Fluctuates Based on Number of GuestsAll Bars Include Bottled Beer, Wine & Choice of Liquor

Hosted Bar= Client Incurs All Charges | Cash Bar = Guests Pay Cash

Sundae BarIce Cream or Soft Serve

Specialty Bottled BeerBoulevard Pale AleBoulevard Wheat

DomesticFull or PonyBud LightMiller Lite

Imports & MicrobrewsFull1/6 bbl (Boulevard Only)Boulevard Pale AleBoulevard WheatFat TireFree State Seasonal

Premium Draft BeerFullStella ArtoisGuinnessBass Ale

Kegs Bottled BeerDomesticBudweiserBud LightMiller LiteCoors Light

Wines by the GlassWine by the Bottle (750ML)

Wine by the Bottle (1.5L)Chardonnay

White ZinfandelMerlot

Cabernet Sauvignon

Silver LiquorVodkaRumBourbonTequilaScotchAmarettoTriple Sec

Gold LiquorSvedka VodkaBacardi RumCaptain Morgan RumJim BeanSeagrams “7” BlendedScotchBeefeaters GinAmarettoTriple SecJose Cuervo Tequila

Platinum LiquorStolichanya VodkaBacardi RumCaptain Morgan RumParrot Bay RumBombay Sapphire GinDewars ScotchCrown RoyalMarkers Mark BourbonPatron

Liquor

Reminder: All prices are subject to 19% service charge and Kansas Sales Tax.All prices are subject to change without notice.

Outside catering is not allowed.

THANK YOU

oread catering guide

Documents