Examination. Schools. Oxford s largest city centre conference venue. examination schools. hospitality menu.

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1 Examination examination schools hospitality menu

2 The Examination offers a catering service for all types of events through our catering supplier Charlton House We work closely with Charlton House ensuring our clients receive an exceptional hospitality service to make their event a success. The below is a guide to our menu choices. If you would like to tailor any of these choices to your own preferences then we would be happy to work with you to do this. Charlton House are able to cater for dietary requirements, please ensure you advise us of any particular requirements in advance. beverage and pastry selection Tea and coffee trays Freshly ground filtered coffee and speciality teas with a selection of biscuits 2.50 Optional extras Mineral water sparkling and still 3.00 per litre Fruit juice (orange, cranberry, apple) 3.50 per litre Soft drinks (500ml coke, diet coke, sprite, fanta) 2.00 per bottle Elderflower Pressé (750ml) 3.00 Cake & pastry selection Miniature Danish pastries Mixed tray bake cake selection Baby double chocolate muffins Home baked cookies 2.00 per person 2.00 per person 2.00 per person 2.00 per person

3 working lunches (minimum 20 and up to 450 covers) We provide a premium or traditional working lunch. Sandwich lunches include 1½ rounds of sandwiches, Kettle crisps and fresh fruit platter served with juice and water. Sandwich lunch premium per person Assorted continental breads and hand cut granary, wholemeal and farmhouse white bloomer Sandwich lunch traditional Selection of sliced breads per person Example fillings Meats Smoked ham and salad leaves Roast chicken, mayonnaise Bacon, lettuce and tomato Pastrami Fish Smoked salmon with cucumber and dill mayonnaise Line caught tuna and cucumber Prawn with seasoned mayonnaise Vegetarian Free range double egg and spinach Mature cheddar and spring onion Feta cheese and roasted vegetables

4 fork buffets - traditional (minimum 30 and to 450 covers) The below menu choices form part of our Day Delegate Rate. Choose from a cold or hot fork buffet option. Buffets are served with juice and water. Cold Fork Buffet Example 1 Platter of roasted and cured meats with pickle and relishes Spanish goat s cheese and spinach Tortilla (V) Roquette, lambs lettuce and watercress salad (V) Baby plum tomato, mozzarella and avocado with balsamic syrup (V) Chunky coleslaw (V) Potato salad with fresh herbs (V) A selection of freshly baked breads Bakewell tart Hot Fork Buffet Example 1 Traditional baked Lasagne Feta and Mediterranean vegetable tartlets (v) Buttered new potatoes Panache of vegetables A selection of freshly baked breads Seasonal berry tart

5 fork buffets - premium (minimum 30 and up to 450 covers) The below menu choices form part of our Premium Day Delegate Rate. Choose from a cold or hot fork buffet option. Buffets are served with juice and water. Cold Fork Buffet Example 2 Poached salmon with a dill mayonnaise Crispy duck rolls with hoi sin and sesame glaze Mrs. Kirkham s Lancashire cheese and leek tartlets (V) Minted new potatoes with a light vinaigrette Red cabbage slaw Salad of fine beans, roasted shallots and balsamic dressing (V) Rocket and parmesan, torn croutons (V) A selection of freshly baked breads Lemon tart Hot Fork Buffet Example 2 Breast of chicken with roasted shallots, garlic & wild mushrooms Roast gnocchi, butternut squash & crisp sage (v) Gratin Dauphinoise potatoes Steamed French beans, garlic butter A selection of freshly baked breads New York style baked cheesecake

6 receptions (minimum 50 and up to 450 covers) Small eats at a drinks reception come in different forms. We provide a number of options from nibbles through to tapas and canapés. Savoury Selection A Japanese Rice Crackers, Roasted nuts with cardamom seeds & Kettle crisps Savoury Selection B Marinated Olives, Sun Blushed Tomato and Bococini and fresh baked tapenade Crostini Tapas (savoury selection C) 2 items per person Examples Roasted tiger prawn, Brava dressing Pinchos mournos (Lamb kebabs) Mushroom Croqettas Chorizo and olives skewers Tortilla Espangole, Aioli (Spanish omelette, garlic mayo) Chilled Gaspacho Pimentos De Padron (Roasted little green peppers, 1 in 10 is hot) Calamari Canapé (savoury selection D) 4 items per person Examples Salt Cod Fritters Welsh rarebit, Rhubarb Chutney Wild Mushroom and Blue Cheese Tartlets Smoked Salmon Bilini, Sour Cream & Chives. Chicken Satay Peanut Dipping Sauce per person 4.00 per person 7.25 per person per person Additional Canapés from 2.50 pp Catering staff costs are not included in the above prices. Prices vary depending on delegate numbers and style of service. For more details speak with the Events team.

7 receptions (minimum 50 and up to 450 covers) If you are looking for drinks and eats then why not choose your drinks package below and add in the eats you would like to go with this. If you refer to the previous page you ll see a list of our nibbles, tapas and canapé options. Drinks Package A with savoury selection A 1 glass of Prosecco Frizzante NV on arrival 2 glasses estimate per person of the following wines: Vaquero Unwooded Chardonnay, Monterey, California, USA La Chamiza Polo Amateur Bonarda 2009, Mendoza, Argentina Upgrade to savoury Selection B Upgrade to savoury Selection C Upgrade to savoury Selection D per person per person per person per person Drinks Package B with savoury selection A 1 glass of Prosecco Spumante NV, on arrival 2 glasses estimate per person of the following wines: Blenheim Point Sauvignon Blanc 2009, Marlborough, New Zealand Lacrimus Rioja 2008, Sendero Royal, Rioja, Spain Upgrade to savoury Selection B Upgrade to savoury Selection C Upgrade to savoury Selection D per person per person per person per person Drinks Package C with savoury selection A per person 1 glass of Champagne Gaston Dericbourg Cuvee de Reserve Brut, Pierry NV on arrival 2 glasses estimate per person of the following wines: Macon-Villages Les Charmes 2008, Corton Andre, Burgundy, France Leylines Shiraz 2007, Songlines Estates, McLaren Vale, Australia Upgrade to savoury Selection B Upgrade to savoury Selection C Upgrade to savoury Selection D per person per person per person

8 lunches and dinners (minimum 200 covers) per person Our South, North and East Writing provide a stunning backdrop for seated lunches and dinners. The below is an example of our three course dinner menu. The price also includes room hire (up to four hours), staffing and the provision of round banqueting tables and chairs. First courses Lyonnaise tart with smoked haddock and soft boil quail egg Buffalo mozzarella with heritage tomatoes salad drizzled with basil oil Chicken liver parfait with Madeira jelly, chutney purée and brioche crisp Caramelised red onion, goat cheese tart served with a picked walnut salad Main courses Chicken Brest stuffed with chestnut mousse served with roasted new potatoes. butternut squash, sautéed spinach and wild mushroom sauce Confit of duck leg with game chips Buttered cabbage parsnip purée and redcurrant sauce Slow cooked rump of lamb, creamed potato celeriac, braised red cabbage served tomato and red whine herb jus Fillet of salmon with skin on new potatoes Served with lemon cauliflower sautéed greens and saffron butter sauce Desserts Pear and almond tart served with orange cream Rhubarb and vanilla pannacotta topped with ginger biscuit Classic crème brule served with brandy snap Strawberry Eton mess Coffee and truffles

9 wine list The wines below are a hand-picked selection from our current suppliers. If you cannot find what you are looking for please ask and we will endeavour to source it. WHITES La Comtesse Grenache/Sauvignon Blanc 2009, Pays d Oc, France 9.70 Gorgeously fresh, aromatic, light and easy drinking, this is a Sauvignon dominated blend with universal appeal. The Raintree Reserve White 2010, Western Cape, South Africa Beautiful bright and zesty blend of Chenin Blanc and Colombard, given an aromatic lift with 5% Muscat, this has invitingly ripe fruit with a lively crispness. Vaquero Unwooded Chardonnay, Monterey, California, USA Without oak, all of the ripe rich flavours of true chardonnay character can come to the fore, giving a wine, that is ripe and fruity, with a lovely lightness and long finish. Boas Vinhas Branco 2009, Dao, Portugal Beautifully textured, with rich, rounded fruit and excellent balance, this will work well with seafood and white meats or can easily be enjoyed on its own. Blenheim Point Sauvignon Blanc 2009, Marlborough, New Zealand Exhibiting all of the varietal characteristics of NZ Sauvignon (green pepper, asparagus) in abundance, this is refreshing, light and eminently quaffable. Macon-Villages Les Charmes 2008, Corton Andre, Burgundy, France Attractive combination of fine texture and ripeness, with fresh unoaked Chardonnay flavours, with a subtle hint of dry, honeyed complexity on the finish. Catering staff costs are not included in the above prices. Prices vary depending on delegate numbers and style of service. For more details speak with the Events team.

10 wine list REDS Le Marquis Merlot 2009, Vin de France 9.50 Made from 100% merlot, this is gorgeously ripe and rich, with a punchy weight of ripe black fruit, and pleasantly warming spice on the finish The Raintree Reserve Red, Western Cape, South Africa Combining rich, plummy Merlot, and the spicy richness of Mourvedre, this is given an aromatic lift by the 5% Viognier added. La Chamiza Polo Amateur Bonarda 2009, Mendoza, Argentina A native Argentinian grape, this has great concentration of blackcurrant and raspberry fruit, and lovely structure with great rustic charm Boas Vinhas Tinto 2008, Dao, Portugal Gorgeously juicy, with ripe black fruit, and masses of black cherry, this unoaked red has beautifully integrated silky tannins. Lacrimus Rioja 2008, Sendero Royal, Rioja, Spain Harmoniously balanced young Rioja, where the bright fruit is perfectly integrated with the oak, bearing all of the traditional trademark Rioja flavours Leylines Shiraz 2007, Songlines Estates, McLaren Vale, Australia With incredibly rich, ripe flavours of black cherries, blackcurrant and warming spice, the refined power adds to the elegance of this fantastic wine Catering staff costs are not included in the above prices. Prices vary depending on delegate numbers and style of service. For more details speak with the Events team.

11 wine list ROSÉ Le Petit Pont Réserve Rosé 2009, Pays d Oc, France Delicately fragrant rosé, with subtle hints of ripe red fruits, and cherry and strawberry dominating on the palate. Mon Rosé de Montrose 2009, Pays d Oc, France Light and delicate, this is an eminently drinkable rosé, with deliciously soft red fruit and clean singly refreshing acidity SPARKLING/CHAMPAGNE Champagne Gaston Dericbourg Cuvee de Reserve Brut, Pierry NV A supple and elegant champagne, this has hints of a smoky depth and Mandois s Cuvee de Reserve has a gorgeously creamy texture, persistent mousse, and a long, refreshing finish. Champagne Palmer Brut NV, Reims, France Oozing finesse and style, this is matured for an extravagantly long four years. With ripe notes of toasted brioche on the nose, followed by creamy citrus with buttered apple on the palate, and an incredibly elegant yet delicate finish. Prosecco Frizzante NV, Colli Trevigiani, Enrico Bedin, (IGT), Italy Lovely, light, gently sparkling Prosecco with the classic pear, summer apple and melon flavours, set in a delightful, soft palate, this has a gentler fizz than a Sparkling Wine. Cava El Pont de Ferro NV, Spain This attractive fizz is a traditional blend of Xarello, Macabeo and Parallada, with terrific freshness and a dry finish. Prosecco Spumante NV, Colli Trevigiani, Enrico Bedin, Italy This fully sparkling Prosecco is gorgeously soft, full of creamy white-fleshed stone fruit, melon and summer apples. Prosecco is the traditionally delicate sparkling wine of the Veneto region of north-east Italy, home to other famous wines like those of Amarone della Valpolicella. Catering staff costs are not included in the above prices. Prices vary depending on delegate numbers and style of service. For more details speak with the Events team.

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