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Entrée Catering Menu

Prepare your taste buds for a sumptuous array of flavors, courtesy of Handheld Catering! Our entrée catering menu fuses the familiar with the inventive for a tasty new spin on some of your old favorites. With a staggering number of choices, you can be sure that your guests will enjoy a delicious meal they love. We offer entrée selections for every palate, preference, or dietary concern. Pick whatever you’d like- it’s all delicious!

Let Handheld Catering handle your next party, meeting, wedding or other big event. We are the Bay Area’s premier catering company, and will prepare and serve gourmet meals your guests will talk about for days to come! Our entrees are lovingly crafted by our gifted chefs using the Farm-to-Fork approach, guaranteeing the freshest food possible. Casual or formal, we have entrees for every occasion, and can cater meals for up to 1,000 guests! Select your entrée choices from the menu options below, or ask our chefs for a special request, which we will be happy to accommodate.

Handheld Catering is your Bay Area catering choice for your next party, meeting or event. We look forward to working with you to craft the perfect catering experience for your special occasion!

Entrée Items

BEEF

  • Smoked Beef Brisket served with a Huckleberry BBQ Sauce
  • ½ lb. Hamburger w/ Tillamook Cheddar Cheese on a Brioche Bun (with lettuce, tomato, onion, pickle)
  • Grilled Tri Tip with a Chimichurri Sauce
  • Beef Bourgignon (beef braised with red wine, mushrooms, lardons, pearl onions)
  • Lasagna Bolognese (bolognese sauce, bechemel sauce, ricotta cheese, mozzarella cheese, fresh pasta noodles)
  • Porcini Crusted Prime Rib with a Horseradish Cream Sauce and Armangac Au Jus
  • Prime Strip of New York served with a Red Wine and Veal Reduction
  • Five Spiced Braised Short Ribs (short ribs dusted with a 5 spice rub and braised with Chinese aromatics)
  • Tuscan Braised Short Ribs (short ribs braised with red chili flakes, fennel, gin, tomatoes, oregano, tomatoes, white wine)
  • Beef Fajitas (grilled flank steak, sweet chilis, onions, spice blend)
  • Herb crusted Beef Tenderloin with a Bernaise Sauce

POULTRY

  • Seared Airline Chicken Breast with a fresh Herb Jus
  • BBQ Chicken with a Chipotle and Lime Glaze
  • Braised Chicken Thighs (lemon, thyme, oregano, garlic, red pepper flakes, white wine, chicken stock)
  • Chicken Mirabella (bone in chicken marinated and braised in dried plums, red chili flakes, oregano, brown sugar, red wine vinegar, white wine, green olives, and capers)
  • Chicken Mole (pulled chicken stewed in a deep rich mole)
  • Chicken Tamales (shredded guajillo braised chicken, masa)
  • Stuffed Airline Chicken Breast with a White Wine Provencal Sauce (airline chicken breast stuffed with prosciutto, garlic, fresh basil, mozzarella cheese)
  • Pollo Diablo (chicken braised with chilis)
  • Citrus Chicken with a Lemon and Chicken Jus (marinated with lemons, oranges, limes, thyme, sage, parsley, garlic, bay leaves, shallots)
  • Grilled Paillard of Chicken (rosemary, garlic, lemon zest, salt and pepper)
  • Chicken Piccata (boneless chicken breast, capers, lemons, white wine, garlic, flour, parsley, butter)
  • Chicken Marsala (boneless chicken breast, mushrooms, garlic, marsala wine, chicken stock, butter, flour)
  • Lemon Saffron Chicken (braised bone in chicken, saffron, garlic, lemons, cream, butter, chicken stock, carrots, onions, bay leaves)

PIG

  • Smoked Baby Back Ribs with an Apricot and Siracha Glaze
  • Cochinita Pybil with Pickled red Onions and Corn Tortilla (pork shoulder marinated with anchiote paste, sour oranges, garlic, oregano, olive oil)
  • Tenderloin of Pork with Champagne Sous Vide Green Apples and an Apple Cider Glaze
  • Pork Carnitas served with Flour Tortillas (braised pork with oranges, onions, chili, oil, bay leaves)
  • Applewood Smoked Bacon wrapped Pork Tenderloin with a Dried Apple Chutney
  • Chili Verde served with Corn Tortillas (cubed pork braised in green chili and tomatillos)
  • Braised Pork Shanks (braised in aromatics and a chicken stock)

SEAFOOD

  • Sesame Seed Crusted Ahi tuna with a Wasabi Buerre Blanc
  • Local Rockfish (dusted in flour and pan seared and finished with a white wine butter sauce)
  • Wild Salmon with a Provencal White Wine Sauce
  • Grilled Salmon with a Meyer Lemon Gremolata
  • Local or Alaskan Halibut with a Spring Herb Nage
  • Chipotle, Honey and Lime Glazed Grilled Prawns
  • Oysters on the ½ Shell and served with a Saffron Mignonette
  • Cioppino (classic SF favorite, tomatoes, seafood, shellfish, white wine, grilled peasant bread)

VEGETARIAN

  • Spinach and Wild Mushroom Lasagna
  • Mushroom and Spring Pea Risotto
  • Seasonal Vegetable and Red Quinoa Streusel with a Roasted Red Pepper Coulis
  • Vegetable Tower (grilled seasonal vegetables, charred tomato coulis, basil oil)
  • Stuffed Sweet Chili Peppers with Wild Rice and Wilted Spinach in a Spicy Tomato Sauce
  • Butternut Squash Ravioli with a Brown butter Sage Sauce and Parmesan Cheese
  • Wild Mushroom Cannelloni with a Parmesan Cream Sauce

VEGETARIAN SIDES

  • Roasted Seasonal Vegetables
  • Caramelized Brussel Sprouts
  • Green Beans with Shallots and Garlic Oil
  • Balsamic Marinated Grilled Vegetables
  • Butter Braised Baby Carrots
  • Roasted Cauliflower with Middle Eastern Spices

STARCH

  • Baked Beans
  • Roasted Fingerling Potatoes with Shallots and Rosemary
  • Rice Pilaf
  • Green Rice (puree of spinach and cilantro folded into steamed rice)
  • Roasted Garlic Whipped Potatoes
  • Country Mashed Taters (red potatoes, cream, butter, salt, pepper, parsley)
  • Mexican Rice (Peas and Carrots)
  • Parmesan Crusted Fingerling Potatoes
  • Santa Maria Style Pinquinto Beans
  • Ranch Style Beans with Smoked Meat Trimmings
  • Sweet Potato Oven Roasted Steak Fries
  • Cous Cous and Spring Vegetables