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


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


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)


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)


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)


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


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


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