Hawaiian catering
The menu, built for groups
18 group-sized trays across 1 section, plus per-person packages. Add any to your bundle and keep mixing kitchens.
Boneless chicken grilled hot and fast, then finished with a house teriyaki glaze of soy sauce, ginger and brown sugar.
Prepared by HAWAIIAN GRILL EXPRESS
Cracked black pepper and lemon go on heavy, and the chicken comes off the grill bright and sharp rather than sweet like the barbecue.
Pork slow roasted until it shreds, smoky and salty, then served over steamed cabbage. This is the Hawaiian answer to pulled pork.
Whole shrimp in a crisp golden breading, fried so the crust stays brittle and the shrimp underneath stays sweet.
Crisp romaine with tomato, cucumber and shredded carrot, cut fresh and tossed cold, with dressing served on the side.
Soft egg noodles stir-fried with shrimp, cabbage, carrot and green onion in soy and sesame, wok-hot and lightly sauced.
Boneless, skinless chicken marinated in sweet Hawaiian barbecue sauce, pineapple and soy with a tangy edge, then grilled until the glaze sets.
Soy, ginger and brown sugar soak in as a marinade before the grill, so the teriyaki cooks into the chicken instead of sitting on top.
Panko-breaded chicken cutlets fried until the crust crackles, sliced into strips and served with sweet, tangy katsu sauce.
Beef short ribs cut flanken style and marinated in Korean kalbi sauce of soy, garlic, sesame and pear, then grilled over high heat.
Thin slices of lean beef soaked in Hawaiian barbecue marinade and grilled fast, so the sugars char at the edges and the meat stays tender.
Sliced Spam griddled and set over teriyaki-seasoned rice, the whole block wrapped in a band of nori and eaten by hand.
Elbow macaroni bound in tangy mayonnaise with shredded carrot, cooked soft and served cold, the standard plate lunch side in Hawaii.
Wonton skins folded around cream cheese and imitation crab, then deep fried until the wrapper blisters and turns brittle at the corners.
Filipino spring rolls rolled tight around seasoned ground pork and vegetables, fried until the thin wrapper blisters and snaps.
Barbecue-glazed grilled chicken takes the place of the Spam here, pressed onto the same teriyaki-dashed rice and wrapped with a strip of nori.
Rice tossed hot in the wok with shrimp, egg, green onion, peas and carrot, seasoned with soy and plenty of garlic.
White fish fillets coated in Japanese panko and fried golden, mild and flaky under a crust that holds its crunch.
A plate-lunch buffet built on four entrees, teriyaki chicken and smoky kalua pork among them, with two salads, rice and crab rangoon.
Minimum 95 guests 路 3 courses to customize
Two entrees, panko-fried chicken katsu or grilled BBQ beef among the picks, land beside a salad, steamed or fried rice and a stack of crab rangoon.
Minimum 45 guests 路 3 courses to customize
Macaroni salad, garden greens or steamed veggies round out a pair of chosen entrees such as orange chicken or island white fish, with rice and crab rangoon.
Minimum 20 guests 路 3 courses to customize
Steamed or fried rice anchors two entrees such as shrimp chow mein, kalua pork or BBQ chicken, finished with one salad and crab rangoon.
Minimum 10 guests 路 3 courses to customize
That's the magic of CaterBundles, round out your spread with crowd-pleasers from across the city, all on one delivery and one invoice.
Chewy udon pan-fried to a crisp edge, then folded into a creamy seafood sauce with shrimp and squid.
Prepared by BABY CAFE
A real South Asian delicacy. Lamb brain cooked with butter, onions, tomatoes, and authentic spices.
Prepared by SHALIMAR - FREMONT
Potato, chickpeas, sprouts and chilled yogurt loaded into a large hollow kachori cracked open at the top, then showered with sev, chutneys and pomegranate. (Sold per piece, $15.00 each, minimum 20.)
Prepared by GARAM MIRCHI
Thin flour batter dropped into hot ghee sets into a honeycombed disc, soaked in sugar syrup and served under a spoonful of thick cardamom rabdi. (Sold per piece, $15.00 each, minimum 20.)
