Signature Catering Beaufort Inn Wedding Packages

TURNING DREAMS INTO A BEAUTIFUL REALITY

You and your partner’s journey together should begin with a unique and memorable celebration. Our staff of exceptional event professionals and uber-talented chefs have planned hundreds of weddings and will work with you to create an entirely customized wedding experience. Our wedding team consistently goes above and beyond to create unforgettable weddings. We enthusiastically work with engaged couples and our experts will make sure all of the moving parts of a wedding are taken care of.

It is no surprise that we have been recognized by The Knot in their “Best of Weddings” category for over 15 years and in 2013 was inducted into The Knot’s “Hall of Fame,” an honor less than 2% of The Knot’s recognized vendors receive.

Signature Catering & Events is an all-inclusive catering and event planning family. We can expertly handle every detail, leaving you free to relax, enjoy and savor every moment of this extraordinary milestone of your lives. Allow us to help you create a joyful occasion you and your guests will remember forever. We all love what we do and it shows!

MEET OUR STAFF

EXECUTIVE CHEF & MANAGING PARTNER

Andy Borgmeier

Andy developed an interest of the fast-paced Culinary Arts Field through his first job in high school at a Wholesale Seafood Market in the Fulton Fish Market in New York City. During this time Andy acquired an affinity for the Chefs he met while delivering fresh seafood to twenty-five plus restaurants. Andy decided to take his interest to a higher level and enrolled at Johnson & Wales University in Charleston, South Carolina, here Andy took an opportunity to extern at the Rihga Hotel in New York City and then finished his studies at the Johnson & Wales in Providence, Rhode Island. With a desire to return to the Low Country Andy moved to Hilton Head Island to be the Chef Tournant at the Hyatt Regency, training under Executive Chef Felenczak. Here Andy worked as Chef de Garde Manger, learning the skill of Ice Carving and later as Banquet Chef where he served groups up to 1500 guests and had the opportunity to cook for President Bill Clinton under the watchful eyes of the Secret Service. In order to pursue his love of catering Andy seized an opportunity to become the Executive Chef for Catering Concepts then as Celebrations Catering & Events, now Signature Catering & Special Events. During his 23 year plus tenure, Andy has developed a State-of-the-Art Show Kitchen, has become the only catering chef on the island accredited by the Sustainable Seafood Initiative and began conducting the island’s first series of hands-on, interactive cooking classes at his Learning Kitchen.

DIRECTOR OF CATERING & MANAGING PARTNER

Molly Kennedy

Molly was born and raised in Orchard Park, New York and in 1990 graduated from Paul Smith College with a degree is Hospitality Management. Molly started her career working for Celebrity Chef Jimmy Schmidt at the renowned Rattlesnake Club in Detroit Michigan and spent 8 years opening restaurants for Jimmy in Michigan and Colorado. She moved to Hilton Head Island in October of 1996 and began her career in Catering & Event Planning. She started ‘Catering Concepts’ in Palmetto Dunes, then was hired by The Lowrey Group to start Celebrations Catering & Events in 2002. In November of 2018, she joined The SERG Group to help start Signature Catering & Special Events. Molly and Executive Chef Andy Borgmeier have worked together through all three operations, a total of 25 years. They have been recognized by The Knot in their “Best of weddings” category for over 15 years and in 2013 was inducted into The Knot’s “Hall of Fame”, an honor less than 2% of the Knot’s recognized vendors receive. They were also most recently selected by HH Monthly’s Reader’s Choice Awards as favorite Catering Company. Outside of Molly’s love for God, her family, job, and The Buffalo Bill’s, her life’s love is her son Torin! He is a blessing that she holds close to her heart and thanks God for every day!

EXECUTIVE CULINARY DIRECTOR

Nick Unangst

SERG Corporate Chef, Nick Unganst says his culinary team designed the menu following the successful SERG recipe of incorporating popular American, Italian and southern staples; including delicious steaks, barbecue and of course, seafood. Chef Nick Unangst makes all customers feel welcomed through his knowledgeable servers greeting them in a friendly and warm manner and through his experienced kitchen staff, cooking dishes that will delight their palate.

WEDDING SALES MANAGER

Susan Norgeot

Susan is a transplant from the north and brings a wealth of experience to our catering sales team having planned and coordinated hundreds of weddings and events at the iconic Hotel Du Pont in Wilmington, Delaware. She has both a culinary and hospitality degree, and studied under acclaimed Philadelphia Chef Peter Gilmore. She is a perfectionist at heart and prides herself on providing an unmatched level of service to her clients. With sincere enthusiasm, she brings couples’ ideas to life and helps them to complete their wedding vision. Susan is blessed with two amazing children, a wonderful fiancé and two precocious puppies. She loves working in beautiful Hilton Head and firmly believes that “happy couples deserve beautiful weddings”!

WEDDING SPECIALIST

Tracey Mancini

From the famed Bernards Inn in New Jersey to the world renowned Sea Pines Resort, for over three decades, Tracey has had the privilege to plan hundreds of Weddings, Events, Festivals and the RBC Heritage PGA Golf Tournament here in Hilton Head. Fueled by the creativity and endless possibilities each event brings to the table she is constantly inspired to bring new ideas to light. Outside of my dream job, you’ll find me snuggling (or chasing!) my two German Shepherds, Ryder & Fudge or laughing in the yard with my husband Michael. “I love being a part of something so monumental in a couple’s life. There are very few events in a person’s life that stand out as much as a wedding and I get to have a hand in creating that memory.”

DIRECTOR OF OPERATIONS

Kris Ende

Raised by a wonderful mother in a small town in Illinois, Kris received his degree at Southern Illinois University. Kris has been happily together for 15 years and married 8 of them to his Husband, Ryan. On a whim in March 2021, Kris, Ryan and their two dogs, decided to leave Illinois and begin a new adventure on Hilton Head. This move led to his new career with Signature Catering. With his background of Management, his knowledge for food & beverage, positivity and passion, Kris was promoted quickly to his current position, Director of Operations. With every event, Kris refers to his favorite Walt Disney Quote, “Whatever you do, do it well. Do it so well when people see you do it they will want to come back and see you do it again and they will want to bring others and show them how well you do what you do!”

SOUS-CHEF

Megan Shepherd

Born in Bermuda, she moved to Hilton Head at a young age and has lived here ever since. Her culinary passion began early on. In high school she worked in the meat department and fresh seafood counter at the local Piggly Wiggly in Coligny. Knowing she wanted to become a chef, she soon sought professional kitchen work and apprenticed under our executive chef, Andy Borgmeier, and Old Fort Pub’s, Keith Josefiak. Megan rose through the ranks, becoming our pastry chef and now Sous Chef. Her taste for culinary knowledge and passion is what drives her forward in this forever evolving field.

MENUS

Whether it is celebrating your wedding day, or capping off a succesful meeting, our versatile reception and dinner menus are designed to please a variety of palates.

Menu

PLATED DINNERS

DESIGN YOUR MENU

Silver Experience Package

Cocktail Hour Three Passed Hors d’oeuvres Selections Dinner

First Course

One Soup or Salad Selection

Entrée Course

One Entrée Selection

Coffee and Assorted Teas

4 Hour $75 per person | 5 Hour $85 per person

Gold Experience Package

Cocktail Hour Five Passed Hors d’oeuvres Selections Dinner

First Course

One Soup or Salad Selection

Entrée Course

Two Entrée Selections or One Duet Pairing

Coffee and Assorted Teas

4 Hour $85 per person | 5 Hour $95 per person

Platinum Experience Package

Cocktail Hour Select Five Passed Hors d’oeuvres and One Enhancement Reception Display Dinner

First Course

One Appetizer Selection

Second Course

Salad Selection

Entrée Course

Two Entrée Selections or One Duet Pairing

Coffee and Assorted Teas

4 Hour $115 per person | 5 Hour $125 per person

Wedding packages are priced per person plus taxes and service charge. Packages ae inclusive of service staff. Excludes bar packages, bartenders and coordination fee. Prices are based on current market prices and are subject to change.

Menu

PASSED HORS D’OEUVRES

Cold

Seasonal Fruit & Cheese Kabobs

Caprese Skewer with a Pesto Rub

Antipasto Skewer with Balsamic Glaze

Prosciutto Rolls, Fig Preserves, Arugula

Petite Buttermilk Biscuits and Ham with Pimento Cheese

Prosciutto Wrapped Asparagus with Saffron Aioli

Snow Pea Wrapped Local Shrimp, Sweet Chili Aioli

Honey Pecan Chicken Salad Profiteroles

Rare Sliced Roast Beef, Spiced Goat Cheese, Sweet Onion Salad on Crostini

Marinated Vegetable Pinwheels, Herbed Cream Cheese

Hot

Tiny Tomato Tarts Vine Ripe Tomato, Fresh Basil , Mozzarella, Cheddar Gratin

Applewood Smoked Bacon Wrapped NC Sea Scallops, Apricot Preserves

Cajun Shrimp & Pimento Crostini

Cremini Mushroom Caps, Your Choice of Blue Crab, Boursin Cheese or Sausage Mini Carolina Crab Cakes, Spiced Peach Chutney

Caramelized Onion Cheese Tartlets, Sweet Onion, Havarti Cheese

Vegetable and Black Eye Pea Cakes, Cilantro Lime Crème Fraiche

BBQ Shrimp with Crispy Cheese Grit Cake & Andouille Sausage

Franks in a Blanket

Petite Quiches, Your Choice, Florentine or Lorraine

Mini Chicken Skewers with Island Spices, Mango Chutney

Hors D’oeuvre Enhancements

Ahi Tuna Spoons, Seaweed Salad, Cucumber Wasabi Sauce Upcharge

Tuna Tartar on Water Crackers, Capers, Egg, Onion Upcharge

Lobster Grilled Cheese, Tomato & Goat Cheese Fondue Market Price

*New Zealand Baby Lamb Lollipops, Sweet Coriander Rub & Port Pan Sauce Market Price

All prices include waitstaff labor, also are per person plus taxes and service charge. Prices are based on current market prices and are subject to change.

COCKTAIL HOUR ENHANCEMENTS

Seasonal

Imported

Warm

Warm

Black

Individual

APPETIZER SELECTIONS Menu

Carolina Crab Cake, Remoulade Sauce

Domestic Shrimp Cocktail with Traditional Cocktail Sauce & Lemon Mini Chicken Wellington, Creamy Mushroom Sauce

Grilled Local Shrimp, Black Bean & Mango BBQ, Watercress Salad

Manchester Farms Quail Medallions wrapped with Applewood Smoked Bacon, Braised Greens and Stone Ground Grits

Fried Green Tomato Stack with Pimento Cheese and Tequila Lime Marinated Shrimp

Smoked Salmon Flower, Micro Greens, Capers, Onion

Sliced Breast of Duck, Sweet Potato Tart, Mango Chutney

Hatteras NC Sea Scallops in a Risotto of Carolina Rice with Asparagus Tips Champagne Cream

Seafood Martini with Jumbo Shrimp, Cocktail Crab Claws and New Zealand Mussels Served with Cocktail Sauce & Mustard Gin Sauce Add $25 per person

Soup and Salad Selections

Roasted Corn & Tomato Bisque

Carolina She-Crab Soup with Sherry Crème Fraiche Butternut Squash Bisque, Feta Cheese Crostini

Seafood Chowder

Truffle Scented Cream of Wild Mushroom

Fresh Mozzarella, Vine Ripened Tomatoes, Chiffonade of Basil, Extra Virgin Olive Oil, Balsamic Reduction

Baby Spinach Leaves with Sweet Grass Dairy Bleu Cheese, Dried Cranberries, Applewood Smoked Bacon, Balsamic Vinaigrette

Baby Iceberg Wedge with Smoked Bacon, Baby Heirloom Tomatoes, Shaved Red Onion with Buttermilk Ranch

Boston Bibb & Radicchio Lettuce with Brie, Sunflower Seeds and Fig Preserves, Herb Shallot Vinaigrette

Classic Caesar Salad with Shaved Asiago, Herbed Croutons and Caperberry

Sunflower Seed Encrusted Goat Cheese Medallions, Arugula, Endive, Tomato, Basil infused Olive Oil & Balsamic

Prices are based on current market prices and are subject to change. All prices include waitstaff labor, also are per person plus taxes and a service charge.

Menu

ENTRÉE SELECTIONS

All entrees will be paired with Chef’s selection of seasonal vegetables and starch

From the Sea

Potato Encrusted Salmon, Chive and Saffron Butter Carolina Crab Cakes, Remoulade

Bronzed Mahi-Mahi, Citrus Beurre Blanc

Pistachio Crusted Grouper, Champagne Cream Add $8 per person

From the Land

Panko & Pecan Encrusted French Cut Chicken, Wild Berry Demi-Glace

Bell & Evans Chicken Breast, Spinach & Pine Nut Stuffing, Fresh Thyme Velouté

Prosciutto Wrapped Pork Tenderloin Medallions, Braised Peach and Port Pan Gravy

Roast Prime Rib of Beef, Natural Jus & Horseradish Cream (Venue Specific) Add $7 per person

Grilled 7oz Filet Mignon, Roasted Shallot Demi-Glace & Tobacco Onions Add $8 per person “Barrel Cut” Sirloin of Beef, Roasted Shallot Demi-Glace & Tobacco Onions Add $8 per person

Vegetarian Option

Ancient Grains with a Grilled Vegetable Timbale of Mushrooms, Zucchini, Squash, Onions and Carrots with Aged Balsamic Drizzle

Chef’s Pairings

Grilled Chicken Breast with Dijon Mustard Beurre Blanc and Petite Filet Mignon with Demi-Glace & Tobacco Onions

Pan Seared Salmon Filet with Lemon Caper Sauce and Petite Filet Mignon with Roasted Shallot Demi-Glace

Petite Filet Mignon & Local Shrimp and Crab Cake Pinwheel

Petite Filet Mignon & 4oz Cold Water Lobster Tail, Drawn Butter Market Price

Cocktail Hour

Select Four Passed Hors d’oeuvres

1.5 Pieces of Each Selection Per Guest; Included in Dinner Package Pricing

Dinner Station

Select One Salad Selection, Two Entrée Selections & Two Garnishes

4 Hour $75 per person inclusive | 5 Hour $85 per person inclusive

Third Entrée Selection, Add $15.00 Per Person *Fee for chef-manned stations, $250 per chef

Salad Station Selections

Baby Iceberg Wedge with Arugula and Heirloom Tomato, Carrots, Sweet Grass Dairy Bleu Cheese, Applewood Smoked Bacon Buttermilk Ranch and Balsamic Vinaigrette

Artisan Mixed Greens, Spiced Pecans, Sweet Grass Dairy Bleu Cheese, Grape Tomatoes with a Creamy Herb Dressing Caesar Salad, Crisp Romaine with Sides of Parmesan, Croutons and Classic Caesar Dressing Tomato, Cucumber & Vidalia Onion Salad with Fresh Basil Roasted Beets on Baby Greens with Feta, Spiced Walnuts & Baby Heirloom Tomatoes, Champagne Vinaigrette

Collection of Marinated, Grilled, Chilled Vegetables with Asiago Cheese, Balsamic Glaze

With a Display of House-Baked Yeast Rolls, Corn Muffins with Honey Butter

Prices are based on current market prices and are subject to change. All prices include waitstaff labor, also are per person plus taxes and a service charge.

STATION DINNER PACKAGES

Entrée Station Selections

Lemon Grass Seafood Brochettes with Shrimp and Scallops

Chef Andy’s Shrimp & Carolina Plantation Grits

Domestic Shrimp with Caramelized Peppers, Onions and Andouille Sausage

in Tomato Pan Gravy, Topped with Cheddar Cheese

Domestic Shrimp & Crab Cake Pinwheel with Remoulade

Bronzed Carolina Red Grouper, Citrus Beurre Blanc $ 5 per person

Slow Cooked & Hand Pulled Pork with a Trio of BBQ Sauces

Caribbean Spiced Pork Loin with Spiced Rum

Grilled Chicken with a Cracked Mustard Beurre Blanc

Grilled Chicken Breast with Wilted Spinach, White Wine and Boursin Cheese Sauce

Stuffed French Cut Chicken Breast with Spinach, Pine Nuts and Fresh Thyme Velouté

Panko & Pecan Crusted Chicken Medallions with Lingonberry Demi-Glace

“Barrel Cut” Angus Sirloin of Beef, Roasted Shallot Demi-Glace with Tobacco Onions

Medallions of Beef Tenderloin, Wild Mushroom Ragout $ 5 per person

Pasta Station

Pasta Two Ways Penne Tossed in Marinara, Bowtie Pasta Tossed in a Pesto Cream Sauce

Protein Options Grilled Chicken, Shrimp, Roasted Seasonal Vegetables

Parmesan Cheese, Red Pepper Flakes, Garlic Toast

Chef’s Garnishes

Asparagus with Roasted Red Peppers

Carolina Plantation Rice

Potato Au Gratin

Haricot Vert with Roasted Red Peppers

Slow Cooked Collard Greens with Applewood Smoked Bacon

Molasses Baked Beans with Caramelized Onions

Garlic Whipped Potatoes

Plantation Green Beans with Applewood Smoked Bacon

Sweet Corn Soufflé

Parmesan Roasted Fingerling Potatoes

Molasses & Spiced Rum Roasted Sweet Potatoes

Menu

SWEET ADDITIONS

Sweet Additions

Tasty Treats to do in Addition to your Cake

Chef’s Cookie & Brownie Display

Our Signature Cowboy Cookies, Chocolate Chip Cookies, Sugar Cookies and Triple Chocolate Brownies

$6 per person

Study of Chocolate Truffles $6 per person

Ice Cream Sundae Bar

Vanilla Ice Cream, Sprinkles, Nuts, Toffee, Brownie Bites, Fudge Sauce, Caramel Sauce, Whipped Cream and Cherries

$8.50 per person

Pie Station

Pick 3 of the following Key Lime, Pecan, Apple, Banana Cream, Coconut Cream, Island Lime

$12 per person

Dessert Bites

Pecan Tarts, Key Lime Tartlets, Mini Canolis, Black Magic Cake Trifles

Vanilla Pound Cake and Fresh Berry Trifle, Espresso Pana Cotta, Eggnog Pana Cotta, Pecan Diamonds, Mini Cheese Cake Bites – Assorted Flavors

Mini Cup Cakes, Whoopie Pies, Key Lime Cup Cakes, Fruit Tarts Assorted Cookies, Assorted Chocolate Truffles & Rum Balls

Assorted Brownies & Blondies, Cake Pops, Marshmallow Skewers

Chocolate Covered Strawberries, Chocolate Mousse Cups in Chocolate Cups

White Chocolate Mousse in Dark Chocolate Cups, Raspberry Mousse in Chocolate Cups

Mini Peach Cobblers, Mini Apple Crisps

Southern Banana Pudding in Mini Mason Jars

Chocolate Covered Pretzels, Turtles

3 Selections $12 per person

5 Selections $20 per person

7 Selections $25 per person

Menu

LATE NIGHT SNACKS

Hot Pretzels with Cheese Sauce and Mustard $ 5 per person

Steak Fry Bar with Gravy, Cheese Sauce and Ketchup $ 6 per person

Buffalo Chicken Bites with Ranch, Bleu Cheese and Celery Sticks $ 6 per person

Mini “Nathans” Hot Dog Bar with Relish, Mustard, Ketchup and Sauerkraut $ 7 per person

Pulled Pork Sliders with Carolina Red BBQ Sauce and Bread & Butter Pickles $ 8 per person

Beef Sliders with Caramelized Onions, Secret Sauce & Dill Pickles $ 8 per person

Pinsa Pizzas 3 Ways: Traditional, Margherita & Meat-lovers $ 12 per person

Create Your Own Nacho Bar to Include

Tri Color Chips, Cheese Sauce, Jalapeños, Guacamole, Sour Cream, Shredded Lettuce, Green Onion & Traditional Salsa $ 12 per person

Menu

THE FAREWELL BREAKFAST

Rise & Shine

Fresh Fruit Salad

Roasted Vegetable and Cheddar Cheese Breakfast Casserole

Cornflake Encrusted French Toast infused with Grand Marnier and Syrup

Breakfast Potatoes

Applewood Smoked Bacon

Elegant Display of Assorted Muffins, Breakfast Breads, Fruit Preserves and Sweet Butter

Fresh Orange Juice, Coffee, Decaf and Hot Teas

$ 24 per person

Classic Brunch

Sliced Seasonal Fruit & Berries

Assorted Muffins and English Scones, Fruit Preserves and Sweet Butter

Aged Cheddar, Swiss and Mozzarella Frittata with Spinach

Assorted Petite Finger Sandwiches

Belgium Waffle Station, Vermont Maple Syrup, Fresh Berries, Whipped Cream, Toasted Nuts

Applewood Smoked Bacon

Fresh Orange Juice, Coffee, Decaf & Hot Teas

$ 29 per person

Southern Brunch Fair

Seasonal Melon & Berry Kabobs

Georgia Pecan Sticky Buns and Sour Cream Pound Cake

Fruit Preserves, Sweet Butter, Honey Whipped Butter

Scrambled Eggs with Chives

Creamy Stone Ground Grits, Local Shrimp in Tasso Ham Gravy

Buttermilk Biscuits with Sausage Gravy

Sliced Country Ham with Apricot & Peach Salsa

Thick Cut Bacon

Fresh Orange Juice, Coffee, Decaf & Hot Teas

$ 32 per person

Breakfast menus are not inclusive of server fees. All prices are per person plus taxes and a service charge. Prices are based on current market prices and are subject to change.

BAR PACKAGES

Let our professional sales team help customize the perfect bar package for your event. Ask about our Signature Prosecco and Bloody Mary Bars.

BEVERAGE SERVICE Menu

Premium Bar Package

Liquor Tito’s Vodka, Don Q Cristal Rum, Botanist Gin, Buffalo Trace Bourbon, Jack Daniels, Dewars Scotch, Herradura Silver Tequila, Wine Chardonnay, Pinot Grigio, Pinot Noir Cabernet, Prosecco

Beer Budweiser, Bud Light, River Dog IPA, Michelob Ultra, River Dog Beach Blond Ale, River Rat Red Ale

Soft Drinks Coke, Diet Coke, Sprite, Bottled Water

$15 1st Hour | $9.50 Each Additional Hour

House Bar Package

Liquor Svedka Vodka, Admiral Nelson Rum, Burnett’s Gin, Elijah Craig Bourbon, Jack Daniels Whiskey, Inver House Scotch, Luna Azul Tequila

Wine Chardonnay, Pinot Grigio, Pinot Noir, Cabernet, Sparkling

Beer Budweiser, Bud Light

Soft Drinks Coke Diet Coke, Sprite, Bottled Water

$14 1st Hour | $9 Each Additional Hour

Premium Beer and Wine Package

Wine Chardonnay, Pinot Grigio, Pinot Noir, Cabernet, Merlot, Brut

Beer Budweiser, Bud Light, River Dog IPA, Michelob Ultra, River Dog Beach Blond Ale, River Rat Red Ale

Soft Drinks Coke, Diet Coke, Sprite, Bottled Water

$12 1st Hour | $7.50 Each Additional Hour

House Beer and Wine Package

Wine Chardonnay, Pinot Grigio, Pinot Noir, Cabernet, Sparkling

Beer Budweiser, Bud Light

Soft Drinks Coke, Diet Coke, Sprite, Bottle Water

$10 1st Hour | $6.50 Each Additional Hour

Prices are based on current market prices and are subject to change. All prices include waitstaff labor, also are per person plus taxes and a service charge.

BEVERAGE SERVICE Menu

Non-Alcoholic Sipper Package #1

House Brewed Un-Sweet Ice Tea with Sweetener & Lemon, House Brewed Sweet Ice Tea with Lemon, Old Fashion Lemonade, Spa Water with Fresh Orange and Mint, Coke, Diet Coke, Sprite

$5 1st Hour | $2.50 Each Additional Hour

Non-Alcoholic Sipper Package #2

House Brewed Un-Sweet Ice Tea with Sweetener & Lemon, House Brewed Sweet Ice Tea with Lemon, Old Fashion Lemonade, Spa Water with Fresh Orange and Mint $3.50 1st Hour | $1.75 Each Additional Hour

* Bartenders are charged at $35/hour for the wedding duration plus 1.5 hour set up and 1.5 break down/clean up. Bartenders are provided at a ratio of one bartender per every 50 guests

WEDDING QUESTIONS

MENU QUESTIONS

DO YOU CHARGE FOOD AND BEVERAGE MINIMUMS?

Yes, we require a $50 per person food minimum for weddings. Please note, this is a per person food minimum but we do not have a minimum guest count.

WHEN DO I SET MY MENU?

We work to custom tailor your menu based on your schedule. We do require having your food and beverage menus finalized within 90 days prior to your event date. Sample menus with estimated costs are available for consideration. “Market Priced” items will be reconfirmed 30 days prior to the wedding and will be dependent on guest counts and time of year for seasonal items

MAY I PROVIDE MY OWN ALCOHOL?

No. Signature Catering with Beaufort Inn provides all bar & beverage service.

SPECIAL DIETARY NEEDS?

Chef is very conscious of individuals with special dietary restrictions. Please discuss any special needs or allergies with your wedding or event specialist so we may make special accommodations to the menu or provide a special entrée for your guest.

HOW MANY ENTRÉE OPTIONS MAY BE OFFERED FOR PLATED MENUS?

Weddings with plated dinner service may offer up to a maximum of (3) three entrée’s selections for your guests to be specified on your RSVP cards. The menu will be priced at the highest entree price to off-set additional labor incurred for multiple entrée selections. Each entrée count is due (14) fourteen business days prior to the wedding. Table escort cards, or place cards, are required for the wedding and should be arranged in alphabetical order, noting the table for the guests to be seated and the entrée they have selected. Plated entrees may not be available at some locations based on logistics. Please see your wedding or event specialist when looking at menu options.

WEDDING QUESTIONS

WHAT IS SIGNATURE CATERING & SPECIAL EVENTS?

We are full-service catering and event/wedding planning company who has been in business for 30+ years. We can help you find the perfect venue to fit your event. Our wedding services range from providing catering services only to adding full-service planning and provide a wedding specialist for the duration of the planning, the day prior and wedding day and will assist in securing all outside vendors. You and your wedding are unique and we custom tailor our services to match your needs..

HOW DO YOU CHARGE FOR YOUR SERVICES?

Catering services are assessed on an individual basis as each wedding is different. Food and beverage menus are priced per person plus a 23% service charge and prevailing SC sales tax. Bartenders are charged at $35/hour and servers are charged at $25/ hour for the wedding duration plus 1.5 hour set up and 1.5 break down/clean up. Bartenders are normally provided at a ratio of one bartender per every 50 guests. Servers are normally provided one server per every 15-20 guests (depending on style of dinner and special logistical circumstances). However, the exact number of servers and bartenders required varies based on your specific event set up, service and individual needs and will be outlined by your sales manager. Labor included with packages.

A wedding specialist is available during the planning months to organize timelines for the ceremony and reception and to be onsight to conduct the wedding rehearsal and to direct the ceremony and timeline of wedding reception formalities. A wedding specialist ensures a seamless and stress-free wedding. They will work with you from the time of booking until your wedding day with NO limits on meetings, phone calls or emails during the planning process, we are here for you! The cost for a wedding specialist is $2500.00.

WILL YOU HELP BOOK OUTSIDE WEDDING VENDORS?

Yes! We will secure all or some of your wedding vendors such as florist, photographer, entertainment, transportation just to name a few. We will work directly to secure specific vendors, sign their contracts on your behalf, pay deposits, handle all planning aspects directly for each vendor and be on-sight for set up and tear down instruction.

Wedding vendors are billed at the vendor’s cost (actual cost, no inflated cost) plus a 25% organizational fee. The organizational fee covers our time and legwork to secure the vendor and handle all planning and day of details directly for you. Many of our brides, mostly destination brides, feel the organizational fee is worth the charge incurred as it eliminated the many hours of planning and work off of their shoulders *We do recommend allowing your specialist to book rental equipment such as tables, chairs, china, glassware, silverware as counts changes all the time and may be difficult for you to keep up with those changes.

HOW DO I LEARN MORE ABOUT SPECIFIC COSTS FOR MY WEDDING?

Your wedding sales specialist will create a proposal for your review based on your wish list. We offer to make up to 3 revisions of the initial proposal to help with changes to build your budget. After this time, we request the initial non-refundable deposit to secure our services. From here your wedding specialist will continue to work with you with changes and arrange all details to make your wedding perfect!

HOW DO I SECURE YOUR SERVICES AND WHAT IS THE DEPOSIT SCHEDULE?

In order to secure our services on your date, we require a $2000.00 non-refundable security deposit and credit card on file for guarantee purposes. Deposits for vendors arranged by Signature Catering & Special Events directly for the client are due when vendors are secured and prices are confirmed. 50% of the functions estimated charges are due 90 days prior the function. Guaranteed guest count, exact function times and final payment are due 14 days prior to the event. All payments may be made by Cash, Check, Visa, Mastercard, American Express or Discover. Any payment made within 14 days of the wedding must be by cash, credit card, money order or cashier’s check.

WHEN IS THE GUARANTEED GUEST COUNT DUE?

The guaranteed guest count for your wedding is due (14) fourteen business days prior to the wedding. You can increase your counts after this date, you cannot decrease them.

IS THERE SPECIAL PRICING FOR CHILDREN AND VENDOR MEALS?

For buffet and food station menus, children 4yrs old to 12yrs old are 50% off the adult price and for children 3yrs and younger there is no charge. Children over 12yrs old are priced as an adult. For weddings with plated meals we offer a variety of special plated children’s meals starting at $18 ++ /child. Should a child have the same plated meal as the adults the adult menu price will apply. We offer a chef’s selection chilled vendor boxed meal at $25 ++ /vendor. Should a vendor have the same meals as a guest, the guest menu price will apply. Many vendors have specific meal requirements, for any vendors booked on your own please make sure to verify all food and beverage requirements.

DOES SIGNATURE CATERING PROVIDE THE WEDDING CAKE?

The only item that chef actually outsources is a wedding cake. All other menu items outside of wedding cakes or wedding cupcakes or family made cookies for the traditional cookie table, are made in house from scratch by our culinary team. We offer the service to secure a wedding cake for you or we may provide you our recommendations for local bakeries if you wish to secure your wedding cake directly. We will never apply a cake cutting fee regardless of who secures the cake. Our staff will cut the cake (after formal cake cutting) and serve or display cake slices for all guests.

CAN I PROVIDE MY OWN DÉCOR?

Any décor, gifts, equipment may be set up the day of the wedding and must be removed at the end of the evening. For any décor installations by you or an outside vendor, no pins, staples, tape or nails may be used to affix items to the walls or fixtures.

WHAT IF I HAVE OTHER QUESTIONS NOT LISTED HERE?

Please call us for anything! Planning a wedding may seem daunting at first, but we have the resources and experience to help you with any and all questions.

QUESTIONS

REQUESTS FOR MENU TASTING

Signature Catering & Special Events is able to accommodate a limited number of menu tasting requests for Weddings that offer a full dinner menu. The dinner menu may vary in style from buffet, food stations, or seated dinner service and must be priced at $50/pp++ or more. If Chef is able to accommodate the request for a tasting it will be scheduled on a Tuesday, Wednesday or Thursday at 11:30am (Saturday’s during off- season may be a possibility too) at our Interactive Kitchen located at 12 Capital Drive, Hilton Head Island, SC 29926. Due to Chef’s limited availability a tasting request must be made with at least one-month advance notice of the requested tasting date and is subject to Chef’s availability. Due to the limited time during our peak wedding months, tastings are not available April – June and September – 2nd week of November. The tasting menu will feature a Chef’s Selection of items based on the chosen wedding menu at that time. The cost for a menu tasting is $150 for the bride and groom (2ppl) and must be paid by cash or check only on the day of the tasting. Many of our weddings do not have a menu tasting but are confident their wedding is in good hands as your Signature Catering & Special Events Team has been the premiere caterer in the low country for 30+ years and our goal is to exceed your expectations in quality of food and service. In conjunction with our reputation and hundreds of client testimonials, please rest assured your wedding will receive the care and quality you expect and deserve!

TESTIMONIALS AND REVIEWS FROM PAST BRIDES

“We were amazed at the transformation of the beach club. Every detail was in place. Now for the food: spectacular! The beef was beyond amazing. You could cut it with a fork. It was perfection and even a critical uncle said it was the best filet he ever had. Glad we went with the full size one. I tried my husband’s and smiled. It was just what I hoped for. I know I should have raved more to Chef about other entrees but because filet is his specialty, I wanted him to know he hit the mark. The grouper & crab cake pinwheel was moist and flavorful with just enough sauce. Vegetables were crisp and tender. The food was not banquet food at all. We wanted to make certain our guests had a great meal and your group provided it. Everyone is raving. Hors d’ oeuvres were exactly what we hoped for. People said they were different, tasty and the raw bar boat captured the Hilton Head feeling. Your wait staff was pleasant with all the guests. Thank you for your help along the way. You were wonderful to work with and so calm all the time. Very much appreciated!”

MARRIAGE LICENSE

INFORMATION

Both parties (prospective applicants) are required to be physically present to apply for a marriage license. An application may not be taken by mail, telephone, or fax, by one party only, or by proxy.

Office hours for taking marriage license applications: at the main office in Beaufort, Monday through Friday (holidays excepted), 9:00 a.m. until 4:00 p.m.; at the satellite office on Hilton Head Island, Tuesdays, Wednesdays and Fridays, 9:00 a.m. to 4:00 p.m, by appointment only.

THERE IS A TWENTY-FOUR (24)-HOUR WAITING PERIOD FROM THE TIME OF THE APPLICATION UNTIL THE ISSUANCE OF THE LICENSE.

Blood tests and physical examinations are not required. Applicants must furnish valid, government-issued ID, such as a driver’s license, state ID card, military ID, passport, or visa. Applicants are required to provide their Social Security numbers, or their alien identification numbers if they are resident aliens who do not have Social Security numbers.

Parental consent is required for an applicant between the ages of 16 and 18. A marriage license will not be issued if either applicant is under the age of 16. Applicants under the age of 18 must be accompanied by consenting parent and must furnish (in addition to government-issued ID described above) a certified copy of a birth certificate or a hospital or baptismal certificate (issued and dated within one year after birth). The ceremony may be performed by members of the clergy, by a chief or spiritual leader of a recognized Native American Indian entity, and by Officers authorized to administer oaths in this State, e.g., South Carolina and Federal Court Judges and South Carolina Notaries Public. Witnesses are not required. The ceremony must take place in South Carolina, but not necessarily within County where the license was issued. Certified copies of recorded marriage licenses may be requested by mail, addressed to Beaufort County Probate Court, P. O. Box 1083, Beaufort, SC 29901 or in person at the Beaufort or Hilton Head Island offices of the Probate Court. The names of the applicants and the date of the marriage are required.

MARRIAGE LICENSE APPLICATION FEES

Category I If either or both applicants reside in Beaufort County $50.00

Category II If neither applicant resides in Beaufort County, but at least one resides in South Carolina $75.00

Category III If both applicants reside outside of South Carolina $95.00 All fees must be paid by cash in exact amount. Note: Active-duty military personnel are deemed to reside in the County/ State where the installation/facility to which they are assigned/attached is located

MARRIAGE LICENSE, CERTIFIED COPY (RECORDED LICENSE)

$5.00 (Requests by mail must include payment by certified bank check or money order. Self-addressed stamped envelope must also be enclosed. Personal checks not accepted.)

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SIGNATURECATERINGHHI.COM | 843.682.3663 12 CAPITAL DRIVE, HILTON HEAD, SOUTH CAROLINA 29926