EVENT GUIDELINES
JOINING THE CLUB FOR AN EVENT
 If you become a member of the OUC for two years ($1200 paid in
advance)
 We will waive your venue rental fee
 You will not be required to pay a minimum each month ($50) for the entire
year of your event.
SECURITY REQUIREMENT
 For any event with 50 guests or more, security is mandatory and will be
arranged by the OUC at the expense of the member/group.
 The OUC maintains the right to determine if security is required for parties
with less than 50 guests at the expense of the member/group.
Event Deposit
 A $1,000 event deposit is required at the time of booking. This deposit will
be applied to final bill and is separate from fee required for joining the club.
CANCELLATION POLICY
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If your event is cancelled, deposits will be forfeited.
If the event is cancelled due to death, natural disaster or unforeseen
damages to the venue, reimbursements may be available.
*A noise and/or security deposit may be required at the discretion of the Oxford
University Club.
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OUC VENUE POLICY
 A booking contract is required for all events.
 Direct family or grandchildren of an OUC member will have rental fees
waived.
 Siblings, cousins of other family of members will pay ½ price rental.
 Friends of members must pay full price for venue rental.
 Minimum pricing will be honored the day the event it booked.
 Per person pricking will be honored when the menu is decided (no earlier
than 6 months prior to event)
 Final menu (food and alcohol) must be decided no later than 45 days prior
to the event.
 Payment is due in full the Friday two weeks prior to the event in the OUC
office by noon. This excludes hosted bars which are due the night of the
event. We do not accept mailed checks.
 An event will not take place if it has not been paid for.
 A valid credit card is required for all events, no exceptions.
 If an event is cancelled, all deposits are non-refundable.
 All items, brought inside the OUC must be removed at the completion of
your event.
 Bands and DJs are allowed to play in the atrium or on the roof, however,
all city noise ordinances must be obeyed. Complaints by citizens to the
Oxford Police Department, with regards to your event, will result in the
forfeit of your deposit.
 All decorations for your event must be approved by the Banquet Manager
beforehand. Please be advised that no decorations may be placed on the
OUC walls.
 The management reserves the right to deny decorations they deem to be
inappropriate or offensive.
 Please be specific about your plans to use the OUC tables, lamps, linens,
sugar caddies, etc.
 Give specific plans to your Banquet Manager for arranging tables and let
him/her know if you would like place settings arranged prior to your event.
 OUC Staff requires a contact list including the Event Coordinator, Florist,
Cake Vendor, Band, and Ice Sculptor.
 Beer must be pre-ordered.
 Wine costs will be determined by how many bottles are opened.
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AVAILABLE VENUES AT OXFORD
UNIVERSITY CLUB:
GRILL
Dining Room with a polished mahogany bar, plush leather couches and seating
for 50-150.
MAGNOLIA ROOM
A quaint meeting room located on the second floor of the club. Perfect for a
range of groups size from 12-75
ATRIUM
A glass covered breezeway perfect for outdoor ceremonies or casual
entertaining. The Atrium can seat 25-100 comfortably.
ENTIRE 2ND FLOOR
This includes the Grill, Atrium, Magnolia Room and is recommended for parties
of 150 or more.
ROOF TOP
This beautifully landscaped rooftop garden features an arbor, pergola and
gazebo and will seat up to 110 guests.
PRIVATE DINING ROOM
A perfect setting for a small board meeting or private dinner that can seat up to
14 guests.
ENTIRE 3RD FLOOR
This includes 3rd floor dining room, as well as a private dining room and roof top
3RD FLOOR DINING ROOM
This includes the dining room as well as a balcony overlooking the Square and a
balcony overlooking the OUC atrium. The dining room can seat 150-160 guests
comfortably.
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EVENT PRICING
CHARGES AND ADDITIONAL FEES
TAX AND SERVICE CHARGE
• 20% service charge to all food and beverage items of an event
• 9% tax on all food and beverage items of an event
SET UP FEES
Guests
25 or less
25-50
51-100
101-200
201 +
Minimum
$75
$100
$200
$300
If Over Projection
$2 Per Person
$1.50
$1.50
$1.25
$1.25
ADDITIONAL SET UP FEES
Booth Removal
Removal of All Tables
Removal of All Chairs
Removal of all Tables and Chairs
Dance Floor
Projector Fee
Microphone
Carver
Cake Carver
$1000
$1000
$750
$1500
$300
$125
Included with Projector
$50 per Carving Station
$50 Per Cake (Cutting the Bride Cake
is Required.
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INVENTORY
 There is no charge for the use of items listed below.
 Additional items you need will have to be rented.
 Please use measurements below if you are making runners for the tables.
ADDITIONAL ITEMS 3RD FLOOR
7 Booths
2 60-Inch Rounds
75 Gold Armed Chairs
24 Gold Armless Chairs
4 Tops
8 Tops
ADDITIONAL ITEMS 2ND FLOOR
2 Booths
73 Burgundy Armed Chairs
4 Tops
ADDITIONAL ITEMS GENERAL
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Serpentine Tables
28 3’x3’
2
3’x2’
59 Gold Banquet Chairs
25 6-ft Banquet Tables
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60-Inch Rounds
6
72-Inch Rounds
28 3 Ft Outside Rounds
21 2’x30’’ Outside Squares
156 Black Outside Chairs
4 Tops
2 Tops
8 Tops
8 Tops
10 Tops
4 Tops
4 Tops
EXTRAS
Gold, Black or Silver Chargers
Gold, Ivory or Gray Napkins
Specialty Napkin Folding
Printed Place Cards
Calligraphy Place Cards
$1.50 per charger
$25 per 50
$50
$100
$150
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ALCOHOL
OUC ALCOHOL POLICY
 Event Management should be notified of any specialty alcohol requests for
your event. All requests will be considered and must be within the OUC,
City of Oxford and Mississippi ABC laws.
 No outside alcohol will be permitted to come into the OUC.
 No alcohol served at the OUC will be allowed to leave the premises.
 There is a $300 cash bar minimum. If the total is below $300 at the end of
the night, you must make up the difference.
 There is a $100 bar setup fee.
LIQUOR AVAILABLE
HOUSE LIQUOR
Vodka
Gin
Bourbon
Scotch
Tequila
Rum
Smirnoff
Gordon’s
Jim Beam
Scoresby
Camerena
Barcardi
CALL LIQUOR
Vodka
Gin
Bourbon
Scotch
Rum
Absolute and Tito’s
Tanqueray
Jack Daniels
Dewar’s
Malibu
PREMIUM LIQUOR
Vodka
Gin
Bourbon
Scotch
Stolichnaya
Beefeater
Crown Royal
Glenlevit 12 Year
SUPER PREMIUM LIQUOR
Vodka
Gin
Bourbon
Scotch
Ketel One
Bombay Sapphire
Maker’s Mark
Johnny Walker Red
Grey Goose
Hendrix
Woodford Reserve
Glenfiddich
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WINE AVAILABLE
HOUSE WINE
Chardonnay
Pinot Grigio
Merlot
Cabernet Sauvignon
Pinot Noir
White Zinfandel
Rex Goliath
Rex Goliath
Rex Goliath
Rex Goliath
Rex Goliath
Berringer
OTHER WHITE WINE
Chardonnay
Chardonnay
Sauvignon Blanc
Pinot Grigio
Pinot Grigio
William Hill
Kendall Jackson
Guenoc
Matua
Esperto
OTHER RED WINE
Merlot
Cabernet Sauvignon
Zinfandel
Malbec
Rioja
Red Blend
Pinot Noir
Black Stone
Louis Martini
Coppola
Zolo
Marques
Apothic Red
Bogle
SPARKLING WINES
Freixient
Lamarca Prosecco
Korbel
Korbel Rose
Dom Perignon
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CHAMPAGNE BAR
We can set up a separate bar dedicated to different champagne drinks.
Blushing Bride
Add Peach Schnapps and grenadine
Champagne Cocktail
Add brandy and Angostura bitters
Champagne Fizz
Add gin, lemon juice and sugar
Champagne Flamingo
Add vodka and Campari
French 75
Add gin, Cointreau, and lemon juice
Kir Royale
Add Cremé de cassis
Mimosa
Add triple sec and orange juice
Poinsettia
Add cranberry juice and Cointreau
Blue Champagne
Add vodka, lemon juice, Triple sec, Blue Curacao
Fizzy Fuzzy Navel
Add Peach Schnapps, orange juice
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BEER AVAILABLE
DOMESTIC BEER
 Miller Light
 Coors Light
 Bud Light
 Budweiser
 Michelob Ultra
IMPORTED BEER
 Blue Moon
 Sam Adams Boston Lager
 Amstel
 Corona
 Guinness
 Heineken
 Ghost River Golden Ale
 Bass
 Southern Pecan
 O’Doul’s
 Stella Artois
 New Castle
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APPETIZERS
DISPLAYS
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Triple Cream Brie With Fresh Fruit Topping and Deluxe Crackers
Crudité and Selection of Dips
Fruit and Cheese and Assorted Crackers
Gulf Shrimp on Ice with Cocktail Sauce and Remoulade Sauce
Crab Claws on Ice with Cocktail Sauce and Remoulade Sauce
Smoked Salmon With Traditional Accompaniments
Grilled Vegetables with Olive Oil and Selection of Dips
TIER 1 - Hors d'oeuvre
Note: priced per dozen guests
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Bruschetta with Tomato and Basil
Bruschetta with Olive Tapenade
Vegetable Spring Rolls
Deviled Eggs
Chicken Salad en Bouche
Fried Mushrooms
Fried Pickles
Fried Green Beans
Fried Mac & Cheese Balls
TIER 2 - Hors d'oeuvre
Note: priced per dozen guests
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Grilled or Fried Chicken Tenders
Artichoke Hearts with Herbed Goat Cheese
Crab Stuffed Mushrooms
Coconut Shrimp
Smoked Chicken en Bouche
Chicken Satay
Smoked Chicken Quesadilla
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TIER 3 - Hors d'oeuvre
Note: priced per dozen guests
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Bruschetta with Spicy Shrimp Topping
Spanakopita
Mini Crab Cakes
Breaded Artichoke Hearts
Bacon-Wrapped Scallops
Sweet Potato Puffs
TIER 4 - Hors d'oeuvre
Note: priced per dozen guests
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Lobster Salad in Phyllo
BBQ or Hamburger Sliders
Beef or Chicken Kebobs
Crab Salad en Bouche
Shrimp Salad
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SALADS
HOUSE SALAD
Spring Mix, Honey Roasted Pecans, Red Onion, Cherry Tomato Slices, Choice
of Dressing
HEARTS OF ICEBERG SALAD
Bleu Cheese Crumbles, Tomatoes, Cucumbers, Bleu Cheese Dressing
CAESAR SALAD
Romaine Lettuce with Parmesan and Croutons Tossed In House-Made Caesar
Dressing
DRESSING CHOICES (CHOOSE 2)
Ranch, Bleu Cheese, Honey Mustard, Balsamic Vinaigrette, Lemon Vinaigrette,
Italian
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CARVED ITEMS
SOUTHERN GLAZED HAM
With Whole Grain Mustard and Southern Style Biscuits
BLACKENED PORK LOIN
With Caramelized Onions, Whole Grain Mustard and Dinner Rolls
ROASTED LEG OF LAMB
With Balsamic Jus and Dinner Rolls
WHOLE ROASTED BEEF TENDERLOIN
With Caramelized Onion, Horseradish and Dinner Rolls
STEAMSHIP ROUND OF BEEF
With Horseradish, Whole Grain Mustard and Dinner Rolls
CHICKEN OPTIONS
PREPARATION STYLE
 Grilled
 Fried
 Sautéed
 Baked
CHOICE OF SAUCE
 Creole
 Marsala
 Étouffée
 Garlic Lemon Butter
SPECIALTY CHICKEN
 Cordon Bleu
 Parmesan
 Piccatta
 Gouda Stuffed
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BEEF OPTIONS
TYPE OF BEEF
 Filet
 Ribeye
 Prime Rib
CHOICE OF SAUCE
 Demi Glaze
 Béarnaise
 Red Wine
 Burgundy Mushroom
SPECIALTY BEEF
 Beef Stroganoff
 Lasagna
 Bacon Wrapped Filet
 Filet Oscar
 Surf and Turf
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FISH OPTIONS
TYPE OF FISH
 Catfish
 Salmon
 Red Snapper
 Grouper
PREPARATION
 Fried
 Sautéed
 Blackened
 Pan Seared
SAUCE
 Creole
 Garlic Butter
 Étouffée
SPECIALTY FISH
 Panko Crusted Salmon
 Catfish Lafitte
 Stuffed Grouper
OTHER SEAFOOD OPTIONS
 Seafood Pasta
 Shrimp and Grits
 Shrimp (Sautéed, Fried, Grilled)
 Crab
 Lobster
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SALAD ENTREE OPTIONS
COBB SALAD
Romaine Lettuce, Applewood Smoked Bacon, Roma Tomatoes, Avocado, Grilled
Chicken, Hard-Boiled Eggs, Cheddar Cheese
CHICKEN CAESAR
Romaine Lettuce, House-Made Caesar Dressing, Croutons, Grilled Chicken
SHRIMP SALAD
Shrimp Tossed in Remoulade Sauce, Hard-Boiled Eggs, Vine Ripe Tomatoes,
Lemon Wedge
LOBSTER AVOCADO SALAD
Shrimp Tossed in Remoulade Sauce, Hard-Boiled Eggs, Vine Ripe Tomatoes,
Lemon Wedge
CHICKEN SALAD
Served with Fresh Fruit and Crackers
DRESSING CHOICES
Ranch, Bleu Cheese, Honey Mustard, Balsamic Vinaigrette, Italian
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SANDWICH ENTREE OPTIONS
FRENCH DIP
Thinly Sliced Roasted Beef Topped With Swiss Cheese on a Gambino Bun and
Served With Au Jus Dipping Sauce
TURKEY MELT
Hot Turkey Piled High With Smoked Applewood Bacon, Lettuce, Tomato, Swiss
Cheese on Crispy Texas Toast
CLUB SANDWICH
Turkey, Ham, Smoked Applewood Bacon, Swiss Cheese, Cheddar Cheese,
Lettuce, Tomatoes
QUICHE
House-made Quiche, With Choice of Ham and Cheese, Broccoli and Cheese or
Spinach
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SIDES
STARCHES
 Mashed Potatoes
 Herb-Roasted Potatoes
 Southern-Style Cheese Grits
 White Rice Pilaf
 Escallop Potatoes
 Dirty Rice
 Vegetable Risotto
VEGETABLES
 Roasted Seasonal Vegetable
Medley
 Glazed Carrots
 Garden Fresh Ratatouille
 Creamed Spinach
 Sautéed Green Beans (also
available in almandine and
bacon-wrapped)
 Roasted Asparagus (also
available bacon-wrapped)
 Bacon Sautéed Brussels
Sprouts
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DESSERTS
Fruit Cobbler
 Peach
 Apple
 Cherry
 Blackberry
Pie
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Pecan
Apple
Key Lime
Lemon Meringue
Praline Ice Cream
Specialty Desserts
 OUC Bread Pudding
 Petit Fours
 Tiramisu
 Crème Brule (Vanilla, Raspberry
,Chocolate)
Cheesecake
 NY
 Oreo
 Chocolate
 Turtle
Cake
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Chocolate
Red Velvet
Carmel
Italian Crème Cake
Strawberry
Dessert Sauces
 Strawberry
 Raspberry
 Chocolate
 Carmel
 Vanilla
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Oxford University Club
P O Box 406
Oxford, MS 38655
Phone: 662-513-4192
Fax: 5662-513-4172
Email: events@oxforduniversityclub.net
Amanda Houpt
Events Coordinator
Amanda@oxforduniversityclub.net
Erin Rose
Events Coordinator
Erin@oxforduniversityclub.net
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