• Home
• Our Hotel
• Accommodations
• Dining
• Spa
• Business Travel
• Meetings and Events
• Weddings
• Leisure & Activities
• Location

Wedding Menus at The Oxford Hotel in Downtown Denver

• HORS D’ OEUVRES
  
• DISPLAYED HORS D’ OEUVRES PLATTERS
  
• CHEF ATTENDED STATIONS
  
• CHEF ATTENDED STATIONS CONTINUED
  
• DINNER STARTER SALADS
  
• DINNER ENTRÉES
  
• DINNER BUFFETS
  
• MEDITERRANEAN BUFFET
  
• DESSERTS
  
• BANQUET LIQUOR LIST
• BANQUET WINE SELECTION
  

HORS D’ OEUVRES

(Minimum Order 2 Dozen for Each Selection)

COLD

• Ahi Tuna Prosciutto with Grilled Pineapple and Chipotle Salsa
• Roasted New Potatoes with Boursin Cheese, Chives and Bacon
• Prosciutto Wrapped Bread Stick with Basil Pesto
• Mozzarella and Pepper Roulade with Aged Balsamic Syrup
• Belgian Endive with Bleu Cheese Mousse, Pecans & Cranberries
• Poached Salmon and Smoked Mozzarella Roulade
• Filet and Gorgonzola Crostini with Sweet Onion Confit
• Black and White Seared Ahi Tuna on a Crispy Wonton
• Ahi Tuna Tartare on Crispy Wontons
• Jamaican Jerk Chicken Served on Plantain Chips
• Mushroom Tartare on Lingon Berry Crostinis
• Lobster, Watercress and Caviar Canapé
• Seared Diver Scallops Served on Grana Padana Cheese Crisp
• Jumbo Iced Prawns with Horseradish Cocktail Sauce
• Fresh Oysters on the Half Shell
• With Mignonette and Horseradish Cocktail Sauces
• Seafood Martini Sampler
• With Crab, Bay Shrimp, Prawn, Oyster and Crayfish Served in a Martini Glass

HOT

• Coconut Crusted Shrimp with Sweet Thai Chili Sauce
• Spring Vegetable Quesadilla
• Mushroom Caps Stuffed with Dungeness Crab and Brie
• Tandoori Chicken Skewers with Cucumber Yogurt Dipping Sauce
• Togarashi Prawns on Chop Sticks
• Ginger Pork Pot Stickers with Sweet Chili Dipping Sauce
• Wild Mushroom Strudel with Gorgonzola Cheese
• Spinach Spanakopita with Feta Cheese
• Cremini Mushrooms Stuffed with Eggplant Caponata
• Miniature Dungeness Crab and Shrimp Cakes with Red Pepper Aioli
• Risotto and Fontina Croquettes
• Chicken or Beef Satay Skewers with Peanut Dipping Sauce
• Petite Grilled Lamb Chops Served with Whole Grain Mustard
• Egg Rolls, Shao Mai and Pot Stickers
• Asian Chicken Lettuce Wraps

back to top

DISPLAYED HORS D’ OEUVRES PLATTERS

(25 person minimum on all displays)

MIXED BRUSCHETTA PLATTER

• Asparagus, Prosciutto and Grana Cheese on Focaccia,
• Tomato, Mozzarella with Basil on Baguette
• Chicken, Basil Pesto and Sun-dried Tomato on French bread

MARKET FRESH CRUDITE

• An Array of Assorted Vegetables including Broccoli Florets, Sweet Carrots, Crisp Cucumbers, Haricot Verts, Red and Green Bell Peppers, Rosebud Radishes, Celery, Asparagus and Yellow Squash Served with Creamy Blue Cheese Dressing and Roasted Red Pepper Ranch

SMOKED SEAFOOD

• A Variety of Smoked Seafood including Salmon, Farm Raised Rainbow Trout, Mussels, Oysters and Bay Scallops Accompanied by Capers, Lemons, Chopped Egg, Red Onion, Assortment of Water Crackers and Flatbread, Served with a Lemon Dill Crème Fraîche

SEASONAL FRUIT AND INTERNATIONAL CHEESE BOARD

• A Classic Arrangement of Gourmet Cheeses and Fresh Seasonal Fruits Including Classic Tillamook Cheddar, Dutch Morbier Delize,  Norwegian Jarlsberg Swiss, Italian Fontina, Creamy French Brie,Wisconsin Smoked Gouda and Spanish Drunken Goat Cheese with Assorted Crackers and Flatbreads

MEDITERRANEAN ANTIPASTO

• An Assortment of Italian Proscuitto, Genoa Salami, Sopressata and Pepperoni Fresh Mozzarella Cheese, Marinated Vegetable Giardiniera, Artichoke Heart Salad, Roasted Peppers and Imported Olives Served with Focaccia bread and Breadsticks

SEAFOOD COCKTAIL

• Includes Freshly Shucked Oysters, Littleneck Clams on the Half Shell, Louisiana Crawfish, Jumbo Gulf Shrimp and Blue Crab Claws All Displayed Over Crushed Ice Served with Absolut Citron Cocktail Sauce,Lemon Horseradish Cream, Lemons and Water Crackers

SUSHI DISPLAY

• Traditional Assortment of Maki-Roll, Sashimi, and Nigiri Style Sushi
• Artistically Presented and Served with Soy Sauce, Wasabi and Pickled Ginger

BRIE EN CROUTE STUFFED WITH BASIL PESTO
Served with Sliced Baguettes, Assorted Crackers, Pears and Apples

back to top

CHEF ATTENDED STATIONS

(HAND CARVED BY A UNIFORMED CHEF)

CERTIFIED ANGUS STRIP LOIN
(15 person minimum)

• Roasted Garlic and Rosemary Slow Roasted
• Served with Mayonnaise and Gourmet Mustards
• Carved and Served with Assorted Dinner Rolls

HERB CRUSTED PRIME RIB OF BEEF
(25 person minimum)

• Accompanied by Fresh Grated Horseradish Cream Sauce and Au Jus
• Carved and Served with Assorted Dinner Rolls

OVEN ROASTED TURKEY BREAST
(25 person minimum)

• Accompanied by Chipotle Mayonnaise and Gourmet Mustards
• Carved and Served with Assorted Dinner Rolls

STEAMSHIP OF BEEF
(50 person minimum)

• Slow Roasted and Served with Fresh Grated Horseradish Sauce and Au Jus
• Carved and Served with Assorted Dinner Rolls

WHOLE ROASTED TENDERLOIN OF BEEF
(15 person minimum)

• In a Fresh Picked Herb Crust, Served with Gourmet Mustard and Dinner Rolls

ROASTED CEDAR PLANK SALMON

• Northwest Berry Sauce and Traditional Accompaniments
• Serves Approximately 25 guests

back to top

CHEF ATTENDED STATIONS CONTINUED

• May be added to a Dinner Buffet or a Hors D’ Oeuvres Reception
• (Each Station Requires One Chef Carver per 75 people)

CHILLED CEDAR PLANK ROASTED SALMON

• Raspberry Chipotle Chutney and Traditional Accompaniments
• Serves Approximately 25 guests

ORECCHIETTE & PENNE PASTA

• Italian Parsley Pesto, Alfredo and Marinara Sauces
• With Grilled Garden Vegetables, Pine Nuts,
• Basil, Chili and Parmesan Cheese

JUMBO SHRIMP SCAMPI FLAMBÉ

• In Tequila Lime Butter

MEDALLIONS OF BEEF TENDERLOIN

• Brandy Green Peppercorn Sauce

ROAST PRIME RIB OF BEEF

• With Horseradish Sauce
• Minimum order for 25 guests

back to top

DINNER STARTER SALADS

BABY FIELD GREENS SALAD

• Baby Mesclun Mix
• Fresh Cucumbers, Tomatoes and Vegetable Chips
• Paired with Balsamic Vinaigrette

ADD A PLATE OF BLUE CHEESE AND WALNUTS

CAPRESE SALAD

• Vine Ripe Tomatoes with Marinated Sweet Onions,
• Chiffonade of Basil, Kalamata Olives with Basil Oil and Balsamic Syrup

OXFORD CAESAR SALAD

• Hearts of Romaine with Grana Padano Cheese Crisp and Julienne of
• Sun-dried Tomato Tossed with a Creamy Parmesan Dressing

ICEBERG SALAD

• A Crisp Wedge of Iceberg Lettuce, Fresh Asparagus and Tomato
• Served with Bleu Cheese Dressing

BABY SPINACH SALAD

• With Gorgonzola Croutons and Warm Bacon Dressing

MEDITERRANEAN CABBAGE PINE NUT SALAD

• Marinated Red and White Cabbage, Olives, Tomatoes, Red Onions,
• Scallions, Artichokes and Orange Sesame Dressing

back to top

DINNER ENTRÉES

(MAXIMUM OF 3 CHOICES MAY BE SELECTED FOR DINNER ENTREES, INCLUDING THE VEGETARIAN OPTION)

All Entrees accompanied by
Freshly Baked Rolls with Butter

FILET MIGNON

• Seared Dry Aged 8 oz. Filet Mignon Cascading with a Bourbon Demi-glace
• Paired with Rosti Potatoes and Seasonal Vegetables

CHICKEN MARSALA

• Plump Chicken Breast Sautéed with Salpicon of Portobello Mushroom
• Topped with a Rich Marsala Wine Sauce
• Served with Wild Mushroom Rice Pilaf and Fresh Seasonal Vegetables

SAKE AND SOY MARINATED AHI TUNA

• Served with Stir Fried Vegetables, Udon Noodles and Miso Broth

ATLANTIC SALMON

• Stuffed with Alaskan Dungeness Crabmeat, Oregon Bay Shrimp,
• French Brie and Fresh Dill Topped with Beurre Blanc
• Served with Lemon Infused Rice Pilaf and Fresh Seasonal Vegetables

BEEF TIP WELLINGTON

• Mushroom Duxel, Wrapped in Puff Pastry with Seasonal
• Vegetables and Bordelaise Sauce

VEGETABLE WELLINGTON

• Mushrooms, Roasted Peppers, Spinach, Tomato, Asparagus, Squash, Zucchini and Chèvre Cheese Wrapped in Puff Pastry Accompanied by Roasted Sun-dried Tomato Sauce

GRILLED PRIME TOP SIRLOIN

• Pan Seared 8 oz. Top Sirloin Served with Forest Mushroom Hunters Sauce
• and Served with Rosti Potatoes and Seasonal Vegetables

PACIFIC RIM BREAST OF CHICKEN AND GULF PRAWNS

• Grilled with Ginger Soy Glaze Accompanied by Grilled Pineapple and Mango Marmalade
• Served with Wasabi Mashed Potatoes and Fresh Vegetables

MIXED GRILL OF APPLE SMOKED ATLANTIC SALMON AND TOP SIRLOIN

• Served with Lemon Chive Beurre Blanc, Thyme and Black Peppercorn Demi-Glace
• Accompanied by Parsley Potatoes and Fresh Seasonal Vegetables

FILET MIGNON AU POIVRE AND CITRUS GARLIC SHRIMP

• JumboGulf Shrimp and Petit Filet with a Brandy Peppercorn Sauce
• Accompanied by Garlic Mashed Potatoes and Fresh Seasonal Vegetables

PARMESAN CRUSTED SOLE

• Served with Bay Scallops, Herbed Moroccan Cous Cous,
• Supreme Sauce, and Fresh Seasonal Vegetables

FRESH TILAPIA

• Artichoke Crusted and Pan-fried Golden, Served with Jamaican Rum Butter Sauce,
• Lemongrass Jasmine Rice, and Fresh Seasonal Vegetables

GRILLED VEGETABLE STRUDEL

• Asparagus, Squash, Zucchini, Roasted Bell Peppers, Portobello Mushrooms Wrapped in Phyllo Dough Accompanied by Gouda Cream

TRI-COLOR CHEESE TORTELLINI

• Kalamata Olives, Roasted Bell Peppers, Grilled Portobello Mushrooms, Artichoke Hearts
• Accompanied by Sweet Basil Pesto Cream

GRILLED NEW YORK STRIP LOIN

• Roasted Garlic Yukon Mashed Potatoes, Port Wine Peppercorn Glace,
• Seasonal Garden Fresh Vegetables

BROILED FLAT IRON STEAK

• 6 oz. Steak, Parsley Potatoes,
• Wild Mushroom Bordelaise Sauce, Seasonal Fresh Vegetables

GRILLED CHICKEN BREAST OSCAR

• Free Range Chicken Breast Topped with Sautéed Dungeness crab and Fresh
• Asparagus, Finished with Charon Sauce, Potato Gratin, Seasonal Fresh Vegetables

BAKED CHICKEN MOZZARELLA

• Fresh Chicken Breast Stuffed with Smoked Virginia Ham and Mozzarella, Roasted Potatoes,
• Herb Cream sauce, Seasonal Fresh Vegetables

PAN-FRIED HALIBUT WITH ASIAN FRIED PRAWNS

• Served with Basil Risotto Cake,
• Sweet Chili Sauce, Fresh Seasonal Vegetables

BROILED PORK LOIN AND GRILLED SEA SCALLOPS

• Pork Loin Marinated in Molasses and Sweet Scallops Finished with Mango-Pineapple Glace and
• Served with Sweet Potato Gratin and Seasonal Fresh Vegetables

PORTOBELLO AND ROASTED VEGETABLE NAPOLEAN

• Served with Sun-dried Roasted Tomato Broth

back to top

DINNER BUFFETS

CLASSICAL BUFFET

(40 person minimum)

CAESAR SALAD

• Hearts of Romaine with Julienne of Sun Dried Tomato,
• Creamy Grana Padano Dressing and Garlic Croutons

MESCLUN SALAD

• Baby Lettuce Medley with Oak Aged Balsamic Vinaigrette and Garden Fresh Vegetables

ATLANTIC SALMON GRILL

• Sake and Soy Marinated Salmon Filet Drizzled with Green Curry Miso Sauce

HERB CRUSTED PRIME RIB

• Slow Roasted and Rubbed with FreshGarden Herbs
• Accompanied by Fresh Grated Horseradish Sauce and Red Wine Jus

ROASTED GARLIC MASHED POTATOES

• Hearty Russet Potatoes, Fresh Roasted Garlic and Sweet Cream

WILD RICE PILAF

• Long Grain and Wild Rice Gently Steamed with Fresh Herbs and Vegetables

FRESH SEASONAL VEGETABLES

• Garden Fresh Variety of Baby Vegetables Drizzled with Herb Butter

BREAD BASKET

Assortment of Dinner Rolls, Sourdough Loaves and Focaccia Bread

OXFORD DINNER BUFFET

(40 person minimum)

MESCLUN FIELD GREENS

• Baby Lettuce Medley with Garden Fresh Vegetables
• Oak Aged Balsamic Vinaigrette

ROMA TOMATO SALAD

• Fresh Mozzarella, Mixed Greens, Chiffonade of Basil and White Balsamic Vinaigrette

CAESAR SALAD

• Hearts of Romaine with Julienne of Sun Dried Tomato,
• Creamy Asiago Dressing and Garlic Croutons

CEDAR SALMON

• Oven Roasted on a Cedar Plank Finished with a Northwest Berry and
• Grilled Fruit Reduction

HERB ROASTED FREE RANGE CHICKEN

• Fresh Whole Roast Chicken with Fresh Herbs and a Lemon Butter Sauce

WILD MUSHROOM RICE PILAF

• Long Grain and Wild Rice with Wild Mushrooms and Fresh Herbs

YUKON GOLD MASHED POTATOES

• Hearty Yukon Gold Potatoes with Fresh Roasted Garlic and Sweet Cream

FRESH SEASONAL VEGETABLE

• Garden Fresh Variety of Vegetables Drizzled with Herb Butter

BREAD BASKET

• Assortment of Dinner Rolls, Sourdough Loaves and Focaccia Bread

back to top

MEDITERRANEAN BUFFET

(40 person minimum)

CAPRESE SALAD

• Vine Ripe Tomatoes, Fresh Mozzarella, Mixed Field Greens, Kalamata Olives,
• Artichokes, Chiffonade of Basil and White Balsamic Vinaigrette

CAESAR SALAD

• Hearts of Romaine with Julienne of Sun Dried Tomato
• Creamy Grana Padano Dressing and Garlic Croutons

ITALIAN FIELD GREENS

• Baby Lettuce Medley with Kalamata Olives, Pepperoncinis,
• Red Onions, Artichoke Hearts and Shaved Grana Padano

ROCK LOBSTER PUTTANESCA

• Sautéed in Vermouth, Extra Virgin Olive Oil, Lemon
• Topped with Puttanesca Sauce and Fresh Basil

CHICKEN PARMESAN

• Breast of Chicken Breaded in Grana Padano with Melted Provolone Cheese
• Accompanied with Italian Pomodoro Sauce

PENNE PASTA

• Tossed with a Sweet Basil Cream Sauce, Grana Padano Cheese
• And Sun-dried Tomatoes

POLENTA

• Sun-dried Tomatoes, Gorgonzola Cheese, Red and Green
• Peppers, Roasted Garlic and Cream

RATATOUILLE

• Fresh Zucchini, Yellow Squash and Eggplant
• In a Sweet Tomato Reduction with Fresh Basil

ITALIAN BREAD BASKET

• Assortment of Parmesan Breadsticks, Focaccia and Italian Baguettes

back to top

DESSERTS

(Desserts with Ice Cream are not recommended for groups larger than 40)

• White and Dark Chocolate Mousse
• New York Style Cheesecake
• Tiramisu
• Jake’s Famous Chocolate Truffle Cake
• With Melba Sauce and Whipped Cream
• Individual Truffle Cake Sundae
• Bourbon Street Pecan Pie and Vanilla Bean Ice Cream
• White Chocolate Crème Brule with Seasonal Berries
• Warm Chocolate Cake
• With GanacheCenter and Vanilla Ice Cream
• Lemon Tartlet with Strawberry Sauce
• Topped with a Chocolate-Dipped Strawberry
• Individual Brioche Bread Pudding
• With Ganache and Crème Anglaise
• Classic Opera Cake
• Fruit Cupcakes with Cream Cheese Icing
• Family Style Dessert
• Cookies, Brownies, and Lemon Bars

• An Extra Treat with Your Coffee, Served Family Style
• Homemade Chocolate Truffles (White and Dark Chocolate)
• Dipped Strawberry Tuxedos

VIENNESE SWEET TABLE

(Minimum 25 Guests)

• Display of French Pastries to include, Truffles, Napoleons
• Chocolate Dipped Strawberries, Opera Cake, Cheesecake Squares and Mini Éclairs

BUILD YOUR OWN BERRY SHORTCAKE

(Minimum 40 Guests)

• Freshly Baked Shortcake with Seasonal Fresh Berries and
• Grand Marnier Flavored Whipped Cream

back to top

BANQUET LIQUOR LIST

PREMIUM LIQUOR

• Absolut Vodka, Beefeater Gin, Jack Daniels, Seagrams VO, Jim Beam, Dewars Scotch, Bacardi Rum, Jose Cuervo

CORDIALS AND COGNACS

(Provided On Request Only)

• Bailey’s, Kahlua, Grand Marnier
• Amaretto di Saronno
• and Courvoisier

BEER SELECTIONS

• Domestic Beers:  Coors, Coors Light, Budweiser, Bud Light
• Import and Microbrew Beers:  Heineken, Amstel Light, Anchor Steam, Fat Tire,
• Beck’s Non Alcoholic and Corona

back to top

BANQUET WINE SELECTION

COLUMBIA CREST WINES:

• CHARDONNAY
• SAUVIGNON BLANC
• MERLOT
• CABERNET SAUVIGNON

STERLING WINES:

• CHARDONNAY
• SAUVIGNON BLANC
• PINOT GRIGIO
• CABERNET SAUVIGNON
• MERLOT
• RAYMOND CHARDONNAY
• RAYMOND MERLOT
• GEYSERPEAK SAUVIGNON BLANC
• GEYSERPEAK CABERNET SAUVIGNON
• J ROGET BRUT

• CHATEAU STE MICHELLE RIESLING
• BOLLINI PINOT GRIGIO
• CHATEAU ST JEAN CHARDONNAY
• CLOS DU BOIS CHARDONNAY
• FIVE RIVERS PINOT NOIR
• GALA ROUGE, FRANCE PINOT NOIR
• PENFOLDS SHIRAZ
• EDMEADES ZINFANDEL
• 14 HANDS MERLOT
• BERINGER THIRD CENTURY MERLOT
• RAYS STATION CABERNET SAUVIGNON
• BEAULIEU VINEYARDS CABERNET SAUVIGNON