Topline Catering
Bristol & Bath's Complete Catering Service

01275 333 308

Topline Catering

01275 333 308

Menu

Here are some examples of suggested menus.


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Canapes

Here are suggested mouthwatering canapes.

 

Meat, Fish & Seafood

  • Mini chicken satay sticks
  • Thai chicken balls with sweet chilli dip
  • Honey and mustard coated sausage skewers
  • Chorizo and lemongrass puff pastry scrolls
  • Blinis topped with smoked salmon and crème fraîche
  • Mini crab cakes with sweet chilli dip
  • Prawn and sesame toasts
  • Mini beef sliders with cheddar and chilli jam
  • Moroccan lamb meatballs
  • Asparagus with crispy prosciutto and lemon mayonnaise
  • Chinese five-spice pork skewers
  • Beetroot and orange cured salmon crostini with horseradish cream
  • Roast beef and horseradish mini Yorkshires
  • Seabass ceviche with avocado salsa
  • Thai prawn & mango skewers
  • Seared tuna wasabi spoons with Asian cucumber salad
  • Confit duck and shallot marmalade bites
  • Scallops wrapped in pancetta
  • Crab rarebit mini muffins
  • Citrus poached pear galettes.

 

Vegetarian

  • Baby mozzarella, cherry tomato and basil skewers
  • Bite size vegetable tortillas
  • Falafel with yoghurt dip
  • Goats cheese and red onion marmalade tartlets
  • Leek and mushroom mini quiches
  • Blue cheese risotto balls with tomato salsa

 

Crostini with various toppings:

  • Smoked mackerel pâté / pea & broad bean puree with pecorino / garlic white bean & rosemary / pesto & ricotta cream / chicken liver pâté and apple chutney
  • Hummus and roast pepper mini wraps
  • Sun dried tomato and walnut biscotti.

 

Sweet Bites

  • Mini scones with jam and cream
  • Bite size chocolate éclairs with fresh cream
  • Chocolate-dipped strawberries
  • Chocolate cup with orange ganache
  • Salt caramel brownies.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Finger Buffet Menus

  • Assorted cocktail sandwiches on wholemeal and white bread
  • Selection of homemade cake
  • Fresh fruit bowl
  • Crisps

 

Assorted cocktail sandwiches

  • Cajun chicken wraps
  • Selection of bite size savoury pastries
  • Homemade quiche
  • Chicken satay sticks
  • Cocktail sausage rolls
  • Cheese and pineapple skewers
  • Selection of homemade cakes

 

Assorted cocktail sandwiches

  • Ciabatta fingers with assorted fillings
  • Selection of dips with fresh vegetables and breadsticks (garlic, devilled, spicy cheese)
  • Thai style chicken balls with sweet chili dips
  • Bite size vegetable tortillas
  • Goat’s cheese and red onion tartlets
  • Honey and mustard cocktail sausage skewers
  • Fresh fruit kebabs
  • Assorted filled bridge rolls
  • Crostini with assorted toppings
  • Spicy chicken spears
  • Tortilla chips with salsa dip
  • Selection of savoury bite size pastries
  • Blinis topped with smoked salmon and crème fraiche
  • Tomato, basil and mozzarella skewers
  • Selection of homemade cakes
  • Selection of filled wraps
  • Selection of bite size Chinese dimsum (cocktail spring roll, cocktail samosa, etc)
  • Skewered tiger prawns with lime mayonnaise
  • Rolled gammon with asparagus
  • Assorted savoury pastry cups
  • Selection of cocktail vol-au-vents filled with salmon and cucumber/egg mayonnaise with tomato
  • Selection of smoked salmon canapés on toasted wholegrain bread
  • Skewered fresh melon wrapped in Parma ham
  • Mini chocolate eclairs filled with cream.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Fork Buffet Menus

 

Sample Menu 1

  • Chicken liver pate with apple chutney and Melba toasts
  • Goats cheese and red onion marmalade tart
  • Honey and mustard glazed ham
  • Cajun marinated fillets of chicken with spicy tomato salsa
  • Mixed vegetable and chorizo tortilla
  • Lemon and herb couscous
  • Potato salad with smoked pork sausage and mustard mayonnaise
  • Bacon, lettuce and avocado salad
  • Chunky coleslaw
  • Selection of artisan breads
  • Lemon posset with mixed berries and almond biscuit

Sample Menu 2

  • Smoked salmon roulade with salad garnish
  • Mixed cured meats with Mediterranean roasted vegetables
  • Nut crusted chicken strips with mango salsa
  • Caramelised onion, rocket and blue cheese tart
  • Pistachio and cranberry pork pie
  • Waldorf salad
  • Pasta with green pesto, peppers and poppy seeds
  • Tomato, shallot and basil salad with herby dressing
  • Baby new potatoes tossed in olive oil and mint
  • Selection of artisan breads
  • Raspberry Charlotte with fruit coulis

Sample Menu 3

  • Melon with tropical fruit compote
  • Salmon, asparagus and wild mushroom tart
  • Roast silverside of rare beef with horseradish crust
  • Chicken stuffed with sausage meat and pistachio wrapped in parma ham
  • Mixed Mediterranean meze – roasted vegetables, lamb kofte, baba ganoush, balsamic onions, hummus, tzatziki, pitta bread
  • Potato and spring onion salad with wholegrain mustard mayonnaise
  • Lemon and herb couscous
  • Baby spinach, blue cheese and crispy bacon salad with croutons
  • Greek salad – feta, tomatoes, cucumber and olives
  • Selection of artisan breads
  • Lemon cheesecake with fruit coulis

Sample Menu 4

  • Locally smoked trout pate with lemon and spring onion dressing
  • Hot smoked salmon with tiger prawns, mussels, avocado salsa
  • Oak smoked duck with crunchy oriental vegetables
  • Ham hock terrine with spicy piccalilli
  • Sticky sesame glazed chicken with sweet chilli dip
  • Leek and mushroom tart
  • Baby leaf salad with gorgonzola, walnut and pear
  • Spicy rice salad
  • Watermelon, feta and black olive salad with red onion dressing
  • Potato salad with ham and capers
  • Selection of artisan breads
  • Mixed fruit Pavlova with raspberry coulis

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Hot Fork Buffet Menus

Choose two of the following dishes + one vegetarian dish (for fixed price per head). All served with hot buttered new potatoes/savoury rice and a medley of fresh vegetables or selection of salads

  • Chicken paprika
  • Braised beef stroganoff
  • Coq au vin
  • Beef bourgignonne
  • Morrocan lamb tagine
  • Chicken tikka massala
  • Chicken in mustard and tarragon sauce
  • Pork in cider sauce
  • Spiced mushroom and aubergine medley
  • Vegetable goulash
  • Vegetable bourguignon with herb dumplings.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Big Pan Menus

Medley of mushroom risotto topped with spinach and shaved parmesan and served with a selection of freshly made salads

OR mixed vegetable stir fry served on a bed of lemon couscous with a selection of freshly made salads

Thai style chicken or fish curry served on a bed of pilau rice with nan bread and a mixed salad

OR meatballs in a rich tomato sauce served with ribbon pasta and a selection of freshly made salads

Canton stir fried strips of beef fillet served with saucy noodles and a selection of freshly made salads

OR chicken paella - chicken, chorizo sausage, diced ham, vegetables, saffron rice - served with a selection of freshly made salads

Shellfish paella - mussels, squid, smoked ham, tiger prawns, scallops, saffron rice -garnished with tail-on king prawns and served with a selection of freshly made salads.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Hot Meal Menus

 

Hot Meal Menu 1

  • Ham hock terrine with spiced apple chutney
  • Chicken liver pate with plum compote, rocket and melba toast
  • Goats cheese and red onion marmalade tart with balsamic reduction and dressed leaves
  • Homemade soup with croutons or parmesan biscuits carrot and ginger/tomato and basil/vegetable/roast butternut squash and coriander/French onion/leek, onion and potato/minestrone

 

  • Herb marinated chicken breast with lemon butter sauce
  • Pan roasted salmon fillet with pesto crust and cherry tomato ragout
  • Roast lamb rump with rosemary and redcurrant sauce
  • Slow cooked beef with red wine, pancetta and button mushrooms
  • Pork wrapped in prosciutto with caramelized apple and cider sauce
  • Roasted aubergine boats stuffed with courgettes and tomatoes
  • All served with a selection of fresh seasonal vegetables

 

  • Chocolate mousse with mixed berries, whipped cream and chocolate shavings
  • Fresh fruit Pavlova with fresh mint and fruit coulis
  • Toffee apple pudding with crème anglaise
  • Glazed lemon tart with raspberry coulis
  • Poached pear in citrus syrup

 

Menu 2

  • Deep fried breaded brie with honey and lime dressing
  • Crayfish, avocado and rocket salad with lemon and dill dressing
  • Mushrooms stuffed with spinach and bacon served on garlic crostini
  • Caramelised onion, rocket and blue cheese tart with dressed leaves

 

  • Coriander crusted pork tenderloin with sage and marsala sauce
  • Blade of beef with roast beetroot in rich shallot sauce
  • Chicken with wild mushroom, cream cheese and olive stuffing wrapped in Parma ham in creamy herb sauce
  • Halibut steak with lemon and caper butter
  • Pan fried duck breast with braised puy lentils
  • Spinach, mushroom and mascarpone filo parcels with tomato sauce
  • All served with a selection of fresh seasonal vegetables

 

  • Warm pear and frangipane tart with crème anglaise
  • Sticky toffee pudding with butterscotch sauce and clotted cream
  • Dark chocolate tart with pistachio cream
  • Lemon posset with mixed berries and almond biscuit

 

Menu 3

  • Valley Smokehouse smoked duck with rocket salad, orange chutney and port dressing
  • Cod and pancetta fishcakes with chive crème fraiche
  • Braised oxtail ravioli with gremolata dressing
  • Asparagus, mint and lemon risotto with parmesan

 

  • Pan fried fillet of sea bass on celeriac mash with tomato salsa
  • Beef Wellington with wild mushroom and brandy sauce
  • Rack of herb crusted lamb with rosemary and port sauce
  • Breast and confit leg of Guinea fowl with Madiera jus
  • Spinach, penne and cheese soufflé with salsa verde
  • All served with a selection of fresh seasonal vegetables

 

  • Passion fruit tart with vanilla crème fraiche
  • Raspberry Charlotte with fruit coulis
  • Belgian chocolate delice with mint chocolate syrup
  • Classic tiramisu with fresh raspberries
  • Strawberries in champagne jelly

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Hog Roasts

Ideal for informal events, our spit roasts will really impress your guests - indoor or outdoor.

BBQ Hog Roast: Whole English porker spit roasted in a special roasting unit in front of your guests. Served with fresh bread rolls, apple sauce and stuffing, and a selection of four freshly made salads.

This serves up to 100 people. Also available without salad bar.

BBQ Lamb Roast: Prime tender lamb spit roasted in front of your guests in a special roasting unit. Served with fresh bread rolls, mint sauce, and a selection of freshly made salads.

This serves up to 50 people.

BBQ Chicken Roast: Succulent chickens spit roasted in a special roasting unit in front of your guests. Served quartered with fresh bread rolls, cranberry sauce and stuffing, and a selection of freshly made salads.

This serves up to 140 people.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Caribbean Style BBQ

  • Orange and basil/mint kofte (lamb kebabs)
  • Cajun marinated chicken breasts
  • Grilled orange marinated salmon fillets
  • Spicy sausages
  • Selection of freshly made salads
  • Garlic bread/French sticks

 

  • Peppered tuna steaks
  • Chicken satay sticks
  • Pork and pineapple kebabs
  • Lamb and mint patties
  • Selection of freshly made salads
  • Garlic bread/French sticks

 

  • Devilled chicken breasts
  • Peppered 4oz sirloin steaks
  • Skewered tiger prawns
  • Marinated gammon steaks
  • Selection of freshly made salads
  • Garlic bread/French sticks

 

VEGETARIAN SUGGESTIONS

  • Large open mushrooms stuffed with spinach and melted cheese
  • Minted aubergine wedges
  • Vegetable kebabs
  • Chargrilled corn on the cob
  • Chargrilled potato skewers

 

BARBECUED DESSERTS

  • Fruit kebabs with honey and lemon sauce
  • Fired strawberry parcels with Kirsch
  • Chargrilled bananas with rum butter glaze

 

Meals for a Minimum of 50 guests.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Sharing Platters

Starters

Carpaccio beef, garlic prawns, baby mozzarella and cherry tomatoes with basil and balsamic glaze, chorizo, blue cheese risotto balls, marinated olives, rosemary and sea salt focaccia, olive oil and balsamic dip

OR roasted vegetables, lamb kofte, goats cheese and red onion marmalade tartlets, falafel, Greek salad, grilled halloumi, hummus, tzatziki and baba ganoush, warm pitta bread

OR smoked salmon with dill mayonnaise, hot smoked mackerel, spicy tiger prawns, smoked trout pate, potato and chive salad, pickled cucumber, chilli jam and warm crusty bread

 

Main courses

Slow roast shoulder of lamb with roasted root vegetables, rosemary and sea salt potatoes, mint sauce and rich redcurrant jus

OR roast silverside of beef served pink with Yorkshire puddings, roast potatoes, glazed carrots and broccoli and red wine gravy

OR slow roast shoulder of pork, pulled and served with barbecue and sweet chilli sauce, dauphinoise potatoes, chunky coleslaw, tomato shallot and basil salad

Desserts

Make your own Eton Mess – dishes of strawberries, raspberries, whipped sweetened cream, mini meringues, raspberry coulis

OR Large chocolate roulade with whisky cream and chocolate sauce

OR Hot apple pie with jugs of steaming custard.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


 

Evening Food

Evening Food Suggestions include:

Fish and chip cones – goujons of battered cod with handcut chips served in a cone with ketchup, salt and vinegar.

Selection of homemade pizzas – tomato, basil and mozzarella/mixed roast veg with goats cheese/ham and pineapple/pepperoni and mushroom.

Herby pork sausage hot dogs with fried onions, mustard and ketchup.

Bacon baguette with brown sauce and ketchup.

Somerset Spreadhoney roast ham, selection of local cheeses, assorted artisan breads, chunky coleslaw, cherry tomatoes with basil and balsamic glaze, selection of pickles and chutneys.

Hog roast with fresh white baps, homemade apple sauce, herb and onion stuffing and crunchy crackling.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Salads

Some suggested salad menus include:

  • Greek salad – feta cheese, tomatoes, cucumber, olives
  • Baby leaf, gorgonzola, walnut and pear
  • Watermelon, feta and black olive salad with red onion dressing
  • Traditional chunky coleslaw
  • Potato and chive salad
  • Waldorf salad - walnut, celery, apple, mayonnaise
  • Caesar salad – little gem, red onion, croutons, shaved parmesan with Caesar dressing
  • Roasted vegetable, herb and pomegranate couscous
  • Pasta with peppers, poppy seeds and green pesto
  • Warm gnocchi salad with walnuts
  • Curried rice with peppers, sweetcorn and raisins
  • Mexican bean and rice salad
  • Quinoa and roasted butternut squash salad
  • Mixed salad leaves with balsamic dressing
  • Crispy bacon, baby spinach and avocado with herb dressing
  • Provençal tomato and shallot salad with balsamic glaze
  • Italian tricolore tomato salad with mozzarella and basil
  • Chargrilled broccoli with chilli and garlic
  • French bean and mangetout salad with hazelnut and orange
  • Marinated aubergine with tahini and oregano
  • Warm potato and chorizo salad.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


Desserts

Suggested Desserts:

  • Lemon tart with raspberry coulis
  • Belgian apple lattice flan with custard
  • Dark chocolate torte with chocolate sauce
  • Cheeseboard
  • Fresh cream filled chocolate profiteroles
  • fresh fruit salad
  • Chocolate fudge cake with whipped cream
  • Raspberry pavlova with fruit coulis
  • Sticky toffee pudding with toffee sauce
  • Summer pudding
  • Lemon/fruits of the forest cheesecake with fruit coulis
  • Banoffi cream pie with toffee sauce
  • Brandy snap basket filled with fresh fruit and cream
  • Chocolate roulade with chocolate sauce
  • Fresh strawberries with cream
  • Treacle tart with custard
  • Eton mess
  • Lemon posset with mixed berries and almond biscuit.

 


Canapes | Finger Buffet Menus | Fork Buffet Menus | Hot Fork Buffet Menus | Big Pan Menus | Hot Meal Menus | Hog Roasts | Caribbean Style BBQ | Sharing Platters | Evening Food | Salads | Desserts


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