Men's Basketball

Hospitality Menu

Debruce Center Menu

Oklahoma (Jan. 9)

Pan Asian

  • Bulgogi beef or portobello mushrooms and jasmine rice bowls with assorted toppings including shredded lettuce, pickled carrots, house made kimchi, gochujang sauce and green onion
  • Japanese chicken wings
  • Seared pork pot stickers with soy dipping sauce
  • Vegetable gyoza with sweet chili sauce
  • Edamame hummus with naan bites
  • Shrimp, pineapple and spicy cucumber in a sweet chili vinaigrette on a bed of shredded nappa cabbage
  • Midori marinated melon and mango with pickled ginger
  • Almond cookies, assorted macaroons and passion fruit truffles

Iowa State (Jan. 16)

Traditional Tailgate

  • Assorted bratwurst, sausage and hot dogs including Kasekrainer kielbasa with Swiss cheese, Chicken apple bratwurst, all beef Nathans hot dogs and Johnsonville beer brats (Warm toppings- Bavarian sauerkraut, Chili, sauteed onions / Cold toppings- shredded cheese, pickle relish, diced onion, dill pickle planks, ketchup and assorted mustards)
  • Trottole and cheese
  • Artichoke dip with tortilla chips
  • Cheese and assorted salami platter
  • Crudite with ranch dip
  • Fresh fruit display
  • Brownie trio – Traditional, Turtle and rocky road
  • Rice Krispy bites – Traditional and Salted caramel-chocolate


Breakfast Taco Bar

  • Warm tortillas
  • Scrambled eggs
  • Home-style potatoes
  • Chorizo
  • Bacon
  • Black beans
  • Assorted cold garnishes: guacamole, sour cream, pico de gallo, red and green salsas
  • Green chili and sweet potato breakfast enchiladas with Chihuahua cheese and salsa verde
  • Assorted pastries and cinnamon rolls
  • Mini bagels with assorted cream cheese- strawberry, chive and plain
  • Crimson and blue yogurt parfait shooters
  • Fresh fruit display

TCU (Jan. 26)

Tex Mex Buffet

  • Nacho Bar (Seasoned ground beef, black beans and gueso dip with assorted toppings including shredded lettuce, diced tomatoes, guacamole, green onion, sour cream and fresh salsa)
  • Chicken and pepper jack cheese guesadillas with tomatillo salsa
  • Santa Fe chicken eggrolls with chipotle crema
  • Big 12 dip with tortilla chips
  • Latin Caprese Salad – Cocktail tomatoes, gueso fresco, cucumber and grilled corn tossed in cilantro lime vinaigrette
  • Crudite with chili yogurt putnpkin dip
  • Fresh fruit display
  • Cinnamon churros witl1 dark chocolate fondue
  • Tres leches cake with fresh berries

Kansas State (Feb. 2)

NOLA Bites

  • Crystal Shrimp and fried grit bites finished with green onion
  • Nashville hot chicken sliders
  • Cheddar cheese and grilled oyster mushroom beignets
  • Spinach-artichoke risotto bites on creole tomato sauce

Oklahoma State (Feb. 8)

BBQ Buffet

  • Burnt ends in KC Style BBQ sauce
  • Smoked chicken with Carolina white BBQ sauce
  • Pulled pork au jus (Assorted petite rolls, sauces and garnish)
  • Guinness cheese dip with soft pretzel breadsticks
  • Home style potato salad
  • Carolina slaw
  • Classic deviled eggs
  • Southwest tortilla pinwheels
  • Crudite with ranch dip
  • Fresh fruit display
  • Fresh baked cookies
  • Brownie trio – Traditional, Turtle and Rocky road

Texas Tech (Feb. 20)

Jay Cantina

  • Crudite w/ chimichurri sauce & white balsalmic onion dip
  • Latin caprese salad
  • Carnitas -pickled red onion with radish cilantro and avocado sauce
  • Fish taco -chipotle crema mango salsa
  • Carne asada – white onion minced cilantro and salsa verde
  • Chicken thigh -gochujang sauce and with Korean slaw
  • Bang bang shrimp -Baja slaw and Mexican corn
  • Queso fundido with tortilla chips
  • Black beans
  • Cilantro lime rice •Tres Leches
  • Mexican Wedding Cookies

Baylor (Feb. 27)

Cocktail Reception

  • Chilled beef tenderloin platter with horseradish sauce and petite brioche
  • Shrimp cocktail – chilled tail on shrimp poached in old bay served on iceShrimp cocktail – chilled tail on shrimp poached in old bay served on ice
  • Swedish meatballs – all beef meatballs served in a sour cream laced demi glaze
  • Crimson lentil cakes – diced vegetable and crimson lentil patties served with chimichurri sauce
  • Assorted cheese display with fruit garnish and crackers
  • Roasted vegetable escalivada – Chef’ selection of grilled and roasted vegetables dressed in a lemon-garlic infused olive oi, served chilled
  • Boursin potato bites – chilled new potato with garlic and herb cheese
  • Pot de creme and strawberry cheesecake shooters