Menu Package 2018/19

Welcome to Signature Catering, a privately owned catering company with over

20 years of catering experience. Using only the finest, freshest, locally sourced

ingredients you can be confident that your choice of menu will impress and

entertain your guests.

All of our prices are inclusive of chefs, service staff, crockery and cutlery. The

prices are based upon there being appropriate kitchen facilities at your venue;

otherwise a kitchen setup fee will apply.

All of our prices are subject to VAT.

Hire of tables, chairs, linen, glasses and other additional items can be quoted for

separately depending on our requirements.

We are fully licensed to provide a bar for your event with no setup fee. Please

ask us for details.

Many thanks for your enquiry,

The Signature Catering Team

www.signature-catering.co.uk info@signature-catering.co.uk 07980709075

Canapé Selection

Toasted Baby Brioche topped with a Carpaccio of Beef, Tomato Concasse and Parmesan.

Duck Liver and Cognac Parfait served on a Croute of Artisan Bread.

Cajun Chicken, Sweet Chilli and Coriander Kebab.

Oak Smoked Salmon, Cream Cheese and Chive Bilini.

Welsh Rarebit Croute flavoured with Real Ale.

Prawn Cocktail Shot.

Mini Croque Monsieur.

Hand Made Cumberland Sausage Roll.

Crispy Tiger Prawns with Sweet Chilli and Coriander Dip.

Mini Baked Brie with Port and Cranberry Dip.

Oriental Style Crab Cakes with Hoi Sin.

Chicken Satay and Peanut Dip.

Tandoori Chicken Skewers with a Cucumber and Mint Raita.

Oven Blushed Cherry Tomato and Rocket Pesto Bruschetta.

Baked Goats Cheese and Red Onion Marmalade Tatrlets.

Bruschettes of Bocconcini, Cherry Tomato and Basil.

Cheese Scones topped with Cream Cheese, Dill and Smoked Salmon

Crispy Duck, Leek, Cucumber and Hoi Sin Cornets.

Buttermilk Marinated Crispy Chicken with Tomato Dip.

Canapé Parties

Minimum order of 5 items per person, Service staff available.

Finger Buffet

Selection of Vol au Vents filled with Egg & Mustard Cress, Coronation Chicken and

Prawns & Marie Rose.

Selection of Home Made Tartlets filled with Home Cooked Ham & Mature Cheddar,

Broccoli & Stilton and Goats Cheese & Red Pepper.

Mini Cheese Scones topped with Smoked Salmon and Crème Fraiche.

Oak Smoked Salmon and Chive Tartlets.

Rosemarie and Garlic Studded Foccacia with Balsamic Vinegar and Olive Oil.

Crispy Tiger Prawns with Sweet Chilli Dip.

Home Made Cumberland Sausage Rolls.

Toasted Baby Brioche topped with Carpaccio of Beef and Parmesan.

Spiced Cajun Chicken Kebab with Sweet Chilli and Coriander.

Chicken Satay and Peanut Dip.

Tandoori Chicken Skewers with a Cucumber and Mint Raita.

Baked Brie with Port and Cranberry.

Oven Blushed Cherry Tomato and Basil Bruschetta.

Sandwiches on White or Granary Breads with a Choice of Three Fillings

Roast Beef and Rocket, Chicken Breast in Lemon Mayonnaise, Coronation Chicken,

Chicken and Bacon Mayonnaise, Baked Ham and Grain Mustard, Ham and Cheddar,

Cheddar and Tomato Chutney, Cream Cheese and Cucumber, Brie and Cranberry,

Oven Roasted Cherry Tomato, Parmesan and Watercress, Egg Mayonnaise and Mustard Cress

Parmesan Shavings and Fresh Pesto, Oak Smoked Salmon and Cucumber.

Desserts

Mini Macaroons filled with Salted Caramel Chocolate,

Fresh Fruit platter

Tray bake assortment to include; flapjack, chocolate brownie, millionaire’s shortbread.

Cold Buffet

Cold Selection (Choice of Three)

-Roasted Gammon in Mustard, Brown Sugar and Cider with a Roasted Tomato Chutney.

-Steamed Chicken Breasts filled with a Madeira Boudin.

-Poached Salmon Fillets with Samphire and Tiger Prawns.

-Roast Striploin of Beef with Rocket and Parmesan Shavings.

-Traditional Coronation Chicken Breasts.

-Ham Hock and Parsley Terrine

-Selection of Home Made Quiches.

-Sensual Seafood Salad with Crispy Vegetables.

Salad Selection (Choice of Four)

Mixed Baby Leaf Salad.

Bocconcini, Cherry Tomato and Fresh Pesto Salad.

Traditional Coleslaw.

New Potato, Sour Cream, Red Onion and Broad Bean Salad.

New Potato, House Dressing and Chive Salad.

Oven Roasted Cherry Tomato, Parmesan and Rocket Salad.

Roasted Mediterranean Vegetable, Tomato Passata and Penne Pasta.

Chestnut Mushroom, Basil Pesto and Penne Past.a

Caesar Salad with Crispy Bacon.

Traditional Greek Salad.

Beef Tomato and Red Onion Salad.

Roasted Bell Peppers and Feta Cheese Cous Cous

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A Selection of Freshly Baked Bread

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Choice of Dessert (from the Dessert Menu)

Hot Buffet

Choice of Two Mains

Hand Carved Roast Sirloin of Beef with Yorkshire Pudding.

Rosemarie Roasted Leg of Lamb with Fresh Mint Sauce.

Pot Roasted Chicken Neptune Filled with Crab and Prawns Served with a Light Mango Balti.

Baked Chicken Supreme filled with Parma Ham and Goats Cheese set on Creamed Spinach.

Chicken Chasseur with Tarragon and Roasted Cherry Tomatoes.

Steamed Chicken with a Wild Mushrooms and Cider Cream Served on Broad Beans.

Braised Pave of Beef “au poivré” with a Brandy, Diced Mango and Pink Peppercorn Sauce.

Braised Shank of Lamb in Root Vegetables, Tomato and Oregano.

Roasted Rump of lamb with Garlic, Rosemarie and a Cassoulet of Beans.

Medallions of Pork “cafe au lait” with Apples, Prunes and Vanilla.

Char Grilled Gloucester Old Spot Pork Steaks with Apple Sauce & Sage Jus.

Fillets of Sea bass with Sauté of Samphire and a Sorrel Sauce.

Salmon “princess” with Asparagus Tips and Hollandaise Sauce.

Salmon en Croute served on a bed of Creamed Spinach.

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Served with a Selection of Potatoes and Fresh Market Vegetables

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Choice of Dessert (from the Dessert Menu)

Starters

Oak Smoked Salmon and Prawn Timbale with a Rocket and Watercress Salad.

Smoked Fish Terrine with a Tomato and Chive Dressing.

Oriental Style Duck on a bed of Noodled Cucumber, Leek and Spring Onion Julienne with a Plum Sauce.

Hand Picked Crab and Prawn Tiane topped with Fresh Guacamole.

Seared Asian Spiced Tuna with an Avocado and Mango Salad.

Thai Style Tiger Prawn Cakes with Sweet Chilli and Coriander.

Raised Pork Terrine with a Red Onion Chutney and Melba toast.

Chicken Liver Parfait and Hot Buttered Toast.

Ham Hock Terrine with Parsley and Piccalilli.

Roasted Red Pepper and Goats Cheese Tart with Rocket, Balsamic and Mixed Micro Herb Salad.

Goats Cheese and Beetroot Carpaccio with Baby Pea Shoots and Micro Herbs.

Grilled Goats Cheese and English Muffin on a Crispy Salad with Balsamic Dressing.

Rocket, Fennel, Watercress and Pear Salad with a Honey and Mustard Vinaigrette.

Sweet corn Puree, topped with Sautéed Scallops, Frisee Lettuce and Truffle Cream Dressing.

Scallops and Bacon with Bubble and Squeak served with a mixed herb and caper dressing.

Carpaccio of Beef Fillet with Parmesan Shavings and Rocket.

Poached Lobster and Tiger Prawn Salad with Charlotte Potatoes, Rocket and Parmesan.

Palette Gourmande a selection of Italian Meats, Smoked Fish, Prawns and Continental Cheese with

Tomato Chutney and Artisan Bread.

Main Course’s

Medallions of Pork Tenderloin served with Black Pudding and a Watercress and Grain Mustard Sauce.

Roasted Rump of lamb with Garlic, Rosemarie and a Cassoulet of Summer Beans.

Braised Shank of Lamb in Root Vegetables with Tomato and Oregano.

Pot Roasted Free Range Chicken Filled with Crab and Prawns and served with a Light Mango Balti.

Steamed Chicken with a Wild Mushrooms, Smoked Bacon and Cider Cream.

Roast Duck Breast with Honey Glazed Baby Onions and Madeira Sauce.

Salmon a la Plancha with Asparagus Tips and Hollandaise Sauce.

Salmon en Croute served on a bed of Creamed Spinach.

Baked Salmon Fillet topped with a Brioche Crust and served with a White Wine Veloute.

Roast Monkfish Tail Wrapped in Smoked Bacon served on a Mussel, Saffron and Noilly Prat Stew.

Fillets of Seabass with Sauté of Samphire and a Sorrel Sauce.

Supreme of Halibut with a Shellfish, Saffron and White Wine Broth.

Grilled Fillet of Beef topped with a Gratin of Wild Mushrooms.

Baked Fillet of Beef Wellington with a Red Wine Jus

Tournedos Rossini, Grilled Fillet Steak topped with Duck Liver Parfait and served with a Madeira jus.

Roast Cannon of Herb Crusted Lamb with Baby Vegetables and Thyme Jus.

Roasted Best End of Lamb with Braised Red Cabbage and a light Rosemarie Jus

Choice of Two Starters, Mains and Desserts on a pre-order basis

Dessert Selection

Black Cherry Clafoutis Tart with Crème Anglaise.

Strawberry and Shortbread Sable with Chantilly Cream.

Chocolate and Espresso Mousse Cup topped with Crushed Amaretti Biscuits.

Baked Peaches topped with Frangipane.

Brandy Snap Basket filled with a Belgian Chocolate Mousse.

Chocolate and Cherry Bavarois with Chocolate Curls.

Chocolate and Raspberry Framboisine.

Chocolate Profiteroles topped with Hazelnut Praline.

Glazed Lemon Tart with Candied Orange Zest and Raspberry Compote.

Gratin of Fresh Berries with a Grand Marnier Sabayon.

Keylime Pie with raspberries and Crème fraiche and chocolate curls

Lemon Curd Cheese Cake on a Ginger Nut Biscuit Base.

Mississippi Mud Pie.

Mixed Summer Berry Pavlova with a Chantilly Cream.

Pear and Frangipane Tart and Crème Anglaise.

Raspberry and Vanilla Crème Brulée with Rossini Wafers.

Sticky Toffee, Chocolate and Medjool Date Pudding.

Tiramisu with Chocolate and Griottine Cherries.

Traditional Eton Mess Flavoured with Grand Marnier.

Treacle Tart flavoured with lemon zest and ginger

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Trio of Cheese with Biscuits, Celery, Apple and Chutney

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Fresh Filter Coffee and Mints

BBQ Menu A

Prime 100% Beef Burgers served with Mature Cheddar Cheese.

Pork and Herb Sausages with Onions.

Marinated Tandorri Chicken Kebabs with Raita.

Vegetarian Burgers.

All served with a selection of sauces and relishes.

Crusty French Bread & Butter.

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Choose any three salads from the Cold Buffet salad Selection.

BBQ Menu B

Home Made Lamb, Rosemarie and Garlic Burgers.

Peri Peri Marinated Chicken.

Fillets of Teriyaki Salmon .

Focaccia with Roasted Vegetables, Tapenade and Basil.

All served with a selection of sauces and relishes.

Selection of Fresh Breads & Butter.

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Choose any three salads from the Cold Buffet salad Selection.

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Choose any dessert from the menu.

BBQ Menu C

Whole Two Day, Dry Rubbed and Barbequed Striploin of Beef.

(Marinated in smoked chipotle, garlic, mustard and onion powders).

Cajun Spiced Chicken with a Honey Glaze.

Streamed Salmon Fillet with Baby Vegetables “en papillote”.

Mediterranean Vegetable Feuillete with a Roasted Tomato Passatta.

All served with a selection of sauces and relishes.

Selection of Fresh Breads & Butter.

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Choose any three salads from the Cold Buffet salad Selection.

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Choose any dessert from the menu.

BBQ Menu D

Whole Striploin of Beef Marinated in Pink Peppercorns and Fresh Thyme.

Whole Leg of Lamb Studded with Fresh Rosemary and Garlic

Seabass “en papillote” With Fresh Fennel and Pernod.

Char Grilled Peppers Filled with Rich Mediterranean Ratatouille.

Served with Mixed Salad, Roasted Vegetables and Fondant Potatoes.

Fresh Breads and Baps, Onions, Fresh Mint Sauce, Horseradish, Dijon Mustard, Salsa etc.

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Choose any dessert from the menu.

Hot Fork/Bowl Food Buffet

Spanish Chicken with Chorizo Sausage and Root Vegetables.

Aromatic Buttered Chicken with Pilau Rice.

Beef Goulash with Potato Gnocchi.

Chicken Ala Crème with Rice.

Lamb Tagine with Cous Cous.

Lamb Shank Cassoulet with Haricot Beans and Toulouse Sausage.

Sweet and Sour Chinese Pork and Rice.

Traditional Meatballs and Noodles in a Tomato and Basil Sauce.

Lamb Rogan Josh with Rice.

Beef Daube in a Red Wine sauce with Mini Dumplings.

Pesto, Rocket and Parmesan Penne Pasta

Mediterranean Vegetable and Mixed Bean Chilli.

Choice of Two Dishes

The above price is inclusive of one chef and one member of service staff.

Street food

Encona Brazilian Minute Steaks with Crusty Bread and Aioli

Thai Style Honey and Ginger Chicken Stir Fry with Noodles

Steak and Chicken Fajita Kebabs with Sour Crème, Guacamole and Salsa

Griddled New England Lobster Rolls with Lemon Mayonaisse

Chicken, Chorizo and Prawn Jambalaya

Seafood Paella with Chorizo

The above price is inclusive of chef and one member of service staff.

Hog Roast Menu

A Whole Flame Roasted Free Range Pig

Served with fresh apple sauce and sage & onion stuffing

With

Fondant Potatoes and Roasted Mediterranean Vegetables

Or

Selection of Salads (choice of five)

Beef Tomato, Red Onion & fresh Basil dressed with Olive Oil

Caesar Salad with Cajun Spiced Chicken

Classic Caesar Salad with pan fried Croutons with Parmesan shavings

Celery, Apple, Grape & Walnut Salad

Cherry Tomato, Mixed Olives & Goats cheese, Topped with Fresh Pesto

Cucumber & Mint Pasta Salad

Goats Cheese, Roasted Bell Peppers and Cous Cous

Greek Salad with Basil olive oil dressing

Green Salad

Lemon, Coriander & Minted Couscous

Mixed Baby Leaf Salad

Mixed Green Salad with Oil & Balsamic Dressing

New Potato and Spring Onion

New Potatoes served with, Sour Cream & Chive Sauce

Pesto & Rocket Pasta Salad

Roasted Cherry Tomato, Parmesan and Rocket

Roasted Mediterranean Vegetable, Tomato and Penne Pasta

Spicy Bean Salad with a fresh Chilli Dressing

Traditional Coleslaw

Evening Food

French Onion and Cider Soup with Mozzarella Croutes

Bacon Baps

Sausage Bar

Mac 'n' Cheese Bar

Pulled Pork Rolls

Mixed Sliders

Drinks Packages & Glass hire

Signature Catering offer the set up and running of a Licensed, pay-as-you-go bar free of charge.

Glass hire is available from Signature Catering at 50p per glass. This is to cover the cost of all glasses being

transported, used, collected and washed up. If you use Signature Catering to supply your bar, the glasses

provided for use of the bar are free of charge.

Table wine can be purchased by the bottle. We will work with you to find a wine that matches your menu

choices, or we will simply source wines you request.

Arrival Drinks

Pimms

Bucks Fizz

Prosseco

Champagne

Non Alcoholic Punch

Lager/Beer

Prossecco Toast

Please speak to us if you wish to have a different arrival or toast drink as we will most likely

be able to accommodate your wishes.