Carrie Dove Catering is proud to participate in the Eat Well Berkeley Program, an initiative aimed at increasing the availability of healthy food and beverage options at all food venues on campus. The guidelines are designed to support the UC Berkeley Guide for Healthy Meetings and Events with food and beverage menu options that:
- Include more fruit and vegetables, whole grains and high fiber foods
- Use lean sources of protein
- Offer vegan and vegetarian menu options
- Prepare foods with healthy fats, no trans fats, and less added fat
- Emphasize whole and fresh ingredients, prepared with less sodium and sugar, and fewer processed and pre-packaged items
- Provide healthy portion sizes (small to moderate)
- Emphasize sustainable foods to help achieve campus sustainable food service goals
For more information, visit uhs.berkeley.edu/facstaff/healthmatters/eatwellcatering.shtml.
Following is a selection of menu items we offer that meet the EWB guidelines. You can select any of the below to create a menu entirely of EWB items or you can fold these into our regular menus. Please contact us for more information as we do not have all of our menus available on the website, and would be happy to create a menu that meets your exact needs.
Bagged Lunches
All bags to include a silverware rollup with napkin, quinoa salad,
whole fresh fruit packets of mayonnaise & mustard
Selection of sandwiches available:
Lemon Grilled Chicken with Sundried Tomatoes, Greens
served on whole wheat roll
Grilled Seasonal Vegetable Wrap with Goat Cheese
served in a whole wheat tortilla with greens
Grilled Tofu, Roasted Red & Yellow Bell Peppers & Sliced Onion
served on whole wheat
Tuna Salad in a Light Dressing with Greens
served on multi grain roll
Roasted Turkey Sandwiches with Tomatoes, Mixed Greens & Carrots
on multigrain
Winter Menu Drop Off Platters
Artichoke & Smoked Mozzarella Tart
with lemon zest
Vegetable Wrap with Provolone
with grilled eggplant, peppers & greens
Vegetarian Spring Rolls
with soy ginger dipping sauce
Smoked Salmon & Light Lemon Cream Cheese in a Whole Wheat Wrap
with caper relish, cut into bite size pieces
Lemon Poached Prawns
with cocktail sauce
Grilled Chicken Satay
Grilled Bistro Steak with Horseradish
with arugula served on a mini roll
Grilled Miso Beef Skewers
with cilantro dipping sauce
Roasted Turkey with Cranberry Chutney
on two-bite rolls
Apricot Glazed Pork Tenderloin
served on a baguette with caramelized onions
Chinese Chicken Salad with Grilled Chicken
served in chinese to-go containers
Cold Sesame Noodles with Asian Vegetables
served in chinese to-go containers
Assorted Seasonal Winter Vegetables
brussel sprouts, carrots, fingerling potatoes, butternut squash & eggplant
Spicy Chipotle Hummus & Eggplant Jam
served crackers & baguette slices
Herb & Garlic Grilled Flatbread
served with meyer lemon hummus & olive tapenade
Selection of Organic Artisan Cheeses
served with fresh fruit, crackers & crostini
Meets Eat Well Berkeley guidelines for healthy menu options.