Valid from January – December 2019

Php310 per guest

3 main dishes, 1 soup, dessert, rice & drinks

Php370 per guest

3 main dishes, 1 pasta, 1 soup, dessert, rice & drinks

Php420 per guest

4 main dishes, 1 pasta, 1 soup or salad, dessert, rice & drinks

Php510 per guest

5 main dishes, 1 pasta, 1 soup, 1 salad, dessert, rice & drinks

*All prices are subject to 10% service charge and delivery fee depending on the location
*All prices are subject to change without prior notice

INCLUSIONS:
Elegant buffet set-up with well-lit buffet lamps, fine cutleries, silverware and glassware
Guests round dinner tables dressed with floor length linens and table runners
Monoblock chairs with floor length seat covers
Fine linens to match your motif
Centerpieces for buffet and guest tables
Dressed tables for the cake, gifts, giveaways and registration
Service of uniformed and well-trained waiters to assist and serve the guests
Bar Service - Purified drinking water, 2 rounds of iced tea and ice for beverages

UPGRADES:
Additional Php100/head for tiffany chairs
Complete venue styling (price based on the extent of set-up)

245-6249 / 0919-9989685 / 0917-8245155 / 0917-8500609 [email protected] saffroncatering.ph saffroncatering

SOUP
Seafood clam chowder
Roasted pumpkin soup
Creamy mushroom soup
Cream of spinach soup
Seafood bisque soup
Chicken taco soup
Creamy chicken and corn chowder soup
Miso soup

SALAD BAR
Mexican salad ( roma ine let t uc e, lolo ros s o, c orn, t oma t o, oliv es , t a c o s t rips , bell pepper, onion, c uc umber, t a c o dres s ing)
Summer salad ( roma ine let t uce, lolo ros s o, gra pes , t oma t o, cucumber, pea nut s , corn, onion, cit rus da la nda n dres s ing)
Japanese crabstick salad ( roma ine, lolo ros s o, c ra bs t ic ks , c orn, onions , c elery, c uc umber, s es a me s eeds , wa s a bi dres s ing)
Mediterranean salad ( roma ine let t uc e, lolo ros s o, fet a c hees e, jic a ma , pea nut s , t oma t o, c uc umber, honey ba ls a mic )

BEEF (not included in Php310 per guest rate)

Roast beef with mushroom gravy ( s erv ed wit h 3 kinds of mus hroom blended t o a t hic k c rea my s a uc e)
Beef stroganoff ( our own t a ke on beef s t roga noff wit h demi gla c e a nd c rea m)
Korean style beef stew ( s low bra is ed beef ribs wit h leeks , c a rrot s a nd ra dis h)
Beef gyudon ( t hin s lic e beef, s weet s oy -ginger s a uc e, s es a me s eeds )
Beef with black pepper sauce ( s low roa s t beef wit h our homema de pepper s a uc e)
Callos ala madrilena ( s low c ooked ox t ripe, S pa nis h c horizo a nd ga rba nzos )
Beef caldereta ( our t a ke on our Filipino beef s t ew)

UPGRADE TO CARVING STATION (additional Php60.00 per head)

Sous vide US beef belly with mushroom demi -glace, mint jelly, horseradish and cream

PORK
BBQ pork belly with grilled corn cobs ( honey pork BBQ belly wit h grilled c orn c obs )
Gochujang braised pork belly ( s oy bea n ma rina t ed pork belly)
Braised Hawaiian pork shoulder ( po rk s h o u lder, pin ea pples , h o n ey s a u c e)
Shepards pie ( ground pork t opped wit h ma s hed pot a t o)
Lechon style pork belly with pineapple liver sauce ( our t a ke on lec hon ka wa li wit h s pec ia l liv er pinea pple s a uc e)
Pork stew with balsamic & beer ( s lo w bra is ed po rk , da rk beer, ba ls a m ic v in ega r, s w eet po t a t o )
Mediterranean pork stew ( s low bra is ed pork s houlder, herbed t oma t o s a uc e)

CHICKEN
Grilled chicken with creamy mango chutney ( “our bes t s eller dis h” – c hic ken t high fillet grilled t o perfec t ion s erv ed wit h
c rea my ma ngo c hut ney)
Asian orange chicken ( ora nge infus ed c hic ken, s weet ora nge s a uc e)
Garlic parmesan chicken pops ( s erv ed s rira c ha s our c rea m)
Baked chicken with honey mustard sauce ( a t a ngy t a ke for c hic ken ba ked)
Roast chicken thighs with marble potatoes ( ros ema ry infus ed c hic ken, herbed ma rble pot a t oes )
Hainanese chicken thigh fillet ( t ra dit iona l Ha ina n c hic ken, t hic k s oy a nd ginger ga rlic )
Chicken inasal with garlic vinegar sauce ( “a n a ll t ime Filipino fa v orit e”)

245-6249 / 0919-9989685 / 0917-8245155 / 0917-8500609 [email protected] saffroncatering.ph saffroncatering

FISH (upgrade to Salmon - additional Php40.00 per head)
Deep fried fish fillet with honey mustard & tartar sauce ( our t a ke on t he c la s s ic fis h fillet dis h)
Seared fish with lemon - capers & leeks ( s erved wit h a crea my t a s t eful s a uce)
Poached fish fillet with white wine cream sauce & garlic spinach ( hea lt hy dis h s erv ed wit h a beurre bla nc s a uc e)
Seared fish with tomato & papaya salsa ( s erv ed wit h a fres h -ba la nc ed s a ls a )
Baked cobbler with cream cheese & garlic ( ba ked a nd t opped wit h a c rea m c hees e ba s ed s a uc e)
Mixed seafood stew with olives & capers ( mus s els , c la ms , s quid, s hrimp & fis h medley s erv ed wit h a t hic k t oma t o ba s ed s a uc e)
Braised mussels with tomato & white wine ( mus s els c ooked in fres h t oma t o a nd ba s il, drizzled wit h whit e wine)

VEGETABLE
Marble potatoes with garlic & herbs ( roa s t ed ma rble pot a t oes wit h mix ed herbs )
Broccoli - cauliflower & green beans with mornay sauce ( s a ut éed fres h v eggies in a t hic k c rea my c hees e s a uc e)
Buttered vegetables with roasted garlic ( our t a ke on mix ed v eggies wit h but t er)
Chinese style chopsuey ( our t a ke on t he c la s s ic dis h s erv ed wit h more liv er)
Cous-cous with mixed vegetables -olives & feta cheese ( s erved wit h honey & ma ple)
Honey balsamic roasted vegetables ( s erv ed wit h s weet ba ls a mic reduc t ion)

PASTA
Baked penne pasta ( s erv ed wit h It a lia n s a us a ge & t opped wit h a c rea my béc ha mel s a uc e)
Mixed seafood marinara ( c la s s ic ma rina ra red s a uc e wit h mix ed s ea food)
Linguini carbonara ( ba c on, ba c on & more ba c on & ha m in a c rea my s a uc e)
Farfalle pasta with aligue cream sauce ( c ra b mea t fa t , mix ed s ea food in a c rea my s a uc e)
Seafood aglio olio ( mix ed s ea food, linguini pa s t a , oliv e oil)
Fusilli with creamy trio mushroom sauce ( but t on, oys t er a nd s hit a ke mus hrooms on fus ili )

UPGRADE TO PASTA LIVE STATION (additional Php40.00 per head)

Cook on the spot pasta. Two (2) kinds of sauce with penne and linguini pasta. Variety of condiments: shrimp,
squid, fish, bacon and ham.

DESSERT
Fresh fruit salad
Buko pandan
Fresh seasonal fruits
Classic chocolate brownies
White chocolate caramel brownies
Lemon butter brownies
Almond panna cota
Mixed berries flan

KIDS MENU (additional Php150.00 per head)

Sweet style spaghetti, crispy fried chicken and hotdog on stick with marshmallow)

245-6249 / 0919-9989685 / 0917-8245155 / 0917-8500609 [email protected] saffroncatering.ph saffroncatering

GRAZING TABLE (additional Php200.00 per head)
Cold cuts platter ( s elec t ion of a s s ort ed s a us a ges , c old c ut s wit h mus t a rd a nd BBQ s a uc e)
Cheese Platter ( s elect ion of a s s ort ed chees e wit h dried fruit s a nd s oda cra ckers )
Bread Platter ( s elec t ion of a s s ort ed brea d wit h but t er a nd liv er pa rfa it )

HORS D’ OEUVRES
Selection of 2 – Php120.00/head (3pcs./person)
Selection of 3 – Php160.00/head (4pcs./person)
Tomato mozzarella on French bread ( roma t oma t oes , s lic ed mozza rella , ba s il pes t o)
Spicy pork triangles ( pork s is ig, deep fried t o perfec t ion)
Fresh crudites with garlic mayo dressing ( c a rrot s , jic a ma , c uc umber, c elery s t ic ks )
Green salad shooters with caesar dressing ( s erv ed on s hoot er gla s s )
Grilled eggplant bruschetta with feta cheese ( grilled eggpla nt s wit h t a hini s a uc e)
Chicken teriyaki skewers ( grilled c hic ken brea s t wit h leeks )
Watermelon & feta skewers ( s erved wit h s weet ba ls a mic reduct ion)
Anti-pasti ( grilled eggpla nt wit h ros ema ry / grilled c a ps ic um wit h fet a c hees e / grilled a s pa ra gus wit h pa rmes a n c hees e / a rt ic hoke
flowers , ga rlic , pea rl onions a nd dill)

OTHER OPTIONS AND UPGRADES:

Crew meal (1 dish, 1 rice, water) Php150/head
Brewed coffee/tea Php30/head
Bottomless iced tea Php30/head

245-6249 / 0919-9989685 / 0917-8245155 / 0917-8500609 [email protected] saffroncatering.ph saffroncatering

TERMS AND CONDITIONS:
• Minimum of 100 guests for standard buffet style service.

• A reservation fee of Php5,000 is required to book your event date (non-refundable). This fee is deductible to the
total contract price.

• Food tastings and meetings are scheduled by appointment with our Account Executives every Tuesday to
Friday. Our food tasting fee is Php1,000 (good for 4pax) and it includes the main dishes and pasta.

• Total of four (4) hours catering service excluding the ingress and egress. Overtime fee of Php100.00 per hour per
waiter in excess of contracted time and Php100.00 per waiter per floor if the function area/building has no
service elevator.

• We require at least four (4) hours lead set-up time. Any permits required by the venue/location will be processed
by the client. The client needs to provide the permit at least one (1) week before the event.

• Any losses, breakages, gate entrance fee & caterer’s bond at the venue will be charged to our client.

• Client has the option of keeping any extra food remaining after the initial cater service is over. The client is
responsible for providing own food storage containers. SAFFRON Catering is no longer responsible for leftovers
after the initial 3-hour service or any consequences due to its later consumption.

• SAFFRON Catering is not responsible for any food provided by the client that may cause harm for human
consumption. The said food will be placed in a separate dressed table and will be charge Php300 per dish corkage
and Php200 for the use of table.

• All non-food support items brought in by the caterer such as table napkin, floral arrangements, centerpieces,
plates, glass, utensils, denatured alcohol, etc. remain the property of SAFFRON Catering. All loses or damages after
the event will be charged to client.

• Clients have the right to do inventory of the equipments brought in by SAFFRON Catering. While in the
premises of the cater venue, clients have the right to search through the caterer’s equipment and waiters’ personal
items. Clients’ forfeits this right after the caterer has departed.

• Php2,000 security deposit is required. Refundable one (1) week after the event as long as there is no damage or
losses.

• Final guest head count (not subject to reduction) is due seven (7) days before the event. Any changes done less
than 7 days before the event will not be entertained.

• 10% additional service charge.

• Delivery fee and out of town fee will be charged depending on the location.
• 50% down payment upon signing of the contract or two (2) months before the event.
• 50% full payment a day before the event.
• 20% of the contract price will be charged upon cancellation of the contract.
• 50% of the contract price will be forfeited for any cancellation made seven (7) days before the event date.
245-6249 / 0919-9989685 / 0917-8245155 / 0917-8500609 [email protected] saffroncatering.ph saffroncatering
 Rate starts at:
o Stage Backdrop – Php10,000
o Welcome/Registration Area – Php6,000
o Ceiling décor (buntings/lanterns) – Php10,000
o Guest table centerpiece – Php500
*Special note: Price may vary depending on the extent of the set-up

• Final contract and mood board will be provided upon confirmation.

• We require at least 6 hours set-up time.

• Client will be responsible for any losses, breakages and all other fees which are not included in the
package such as venue fees, entrance fees, clubhouse fees and the likes.
• Delivery fee will depend on the location.
• 50% down payment upon signing or confirmation of the contract.
• 50% full payment a day before the event.
• 20% of the contract price will be charged upon cancellation of the contract.
• 50% of the contract price will be forfeited for any cancellation made seven (7) days before the event
date.

245-6249 / 0919-9989685 / 0917-8245155 / 0917-8500609 [email protected] saffroncatering.ph saffroncatering