Off The Vine Catering - Volledige menukaart

Breast of chicken, breaded and pan fried, finished with a mushroom Marsala wine sauce

Risotto with shallots, fontina and Parmesan cheese coated in a panko crust

Served with capers, cream cheese and finely chopped red onion

served with black beans, onions, bell pepper etc

Shredded Chicken, onions, green olives and Mexican spices wrapped in a flaky Crust. Served with fresh salsa

Garnished with seasonal fruit and served with table water crackers and baguette

Served with a hot sweet chili dipping sauce

Breast of chicken grilled and finished with a light brandy cream sauce

Chicken skewers marinated in a peanut sauce, grilled and served with a peanut sauce

Boneless, skinless breast of chicken stuffed with spinach, Gruyere cheese, Parmesan and sun dried tomatoes. Finished with a light basil cream

Stuffed with fresh basil, walnuts, garlic and feta cheese. Finished with a light basil cream sauce

Served with dipping sauces. (75 people min.

Pan-fried turkey slices with a cranberry, molasses cream sauce

Baked and finished with a light cilantro cream sauce

Fussili with a fire roasted tomato cream sauce with wild mushrooms, pine nuts and chicken

Boneless skinless breast of chicken stuffed with Brie, pine nuts, basil and sun dried tomatoes. Finished with a light basil cream sauce

Marinated and smoked over mesquite. Choice of marinates Teriyaki or Rosemary, garlic, red wine vinegar, olive oil and red pepper flakes

Tri Tip stuffed with a great combination of fresh basil, garlic, walnuts and sun dried tomatoes and slow smoked with mesquite

Stuffed with hot turkey Italian sausage, Parmesan cheese and bread crumbs

Brie with a choice of toppings wrapped in puff pastry and garnished with flame red grape and strawberries (in season)

Ricotta cheese, herbs and bread crumbs stuffed and then wrapped in bacon

Served with a mango dipping sauce

Medallions of pork breaded, pan fried and finished with a fire-roasted tomato, garlic and sage cream sauce

Roasted Red Bell, fresh Mozzarella balls, artichoke heart and Kalamata olive

Pork loin stuffed with fresh cilantro, walnuts, garlic and roasted red bell peppers and finished with a Gorgonzola cream sauce

Chicken satay marinated and basted with basil, garlic, balsamic vinegar, and olive oil

Boneless, skinless breast of chicken stuffed with Gorgonzola, breadcrumbs, feta cheese, sun dried tomatoes and finished with light tomato cream sauce

Hearts of romaine, sesame udon noodles, red cabbage, snow peas and tomato wedges tossed in a ginger vinaigrette topped with peanuts and sesame seeds

Baby mixed green, Gorgonzola cheese, and walnuts tossed in raspberry vinaigrette

Broccoli, bell peppers, carrots, cauliflower, red onion and Kalamata olives in Italian vinaigrette

Breast of chicken, breaded and pan fried, finished with a fire roasted tomato sauce and topped with Parmesan and mozzarella cheeses

Grilled tri tip steak with a green onion, Dijon mustard and brandy cream sauce

Fresh seasonal vegetables sautéed in garlic and olive oil. Tossed with a long fussili, finished with a choice of a light pesto or sun-dried tomato cream sauce or white wine, garlic and extra virgin olive oil. Topped with fresh grated parmesan cheese

Penne Pasta with fresh veggies, feta cheese tossed in a balsamic vinaigrette

Served with garlic crustini's

Grilled breast of chicken finished with a wild mushroom cream sauce

Grilled seasonal vegetable served with a caramelized shallot and caso cabrales dip

Marinated Ahi Tuna served with a ginger dipping sauce and sea salted edamame

Grilled portabella mushrooms, fresh tomatoes, roasted red bell peppers and goat cheese in a light flaky crust

Served on garlic crustini's

Served with a tarragon cocktail sauce

Chipotle marinated sirloin seasoned with Brazilian inspired spices threaded with onion, potatoes and red bell peppers

White meat chicken, water chestnuts, cranberries tossed in a chipotle aioli

Portobello mushrooms, garlic, Zin Man and Cabrales blue cheese

Seared Ahi Tuna, pickled ginger and a sesame wasabi aioli on a garlic crustini's

Gorgonzola cheese, walnuts and cranberries wrapped in puff pastry

Grilled large shrimp finished in a garlic; dry sherry and Chinese pepper sauce

Meat balls sautéed in garlic and finished with a Pineapple, garlic and teriyaki glaze

Puff pastry with a red bell pepper spread, thinly sliced tri-tip, caramelized onion, and Gorgonzola cheese. Sliced and baked

Southern style breaded chicken tender with a sweet potato coconut batter

Peppadew stuffed with goat cheese and cream cheese and rolled in a Parmesan breading

Succulent tail on shrimp wrapped in a shoestring potato

Served with grilled pita bread

Phyllo cups with Cambozola cheese, apricot, and toasted pecan

Served with a cilantro lime aioli sauce

Asparagus tip with Asiago cheese and wrapped in crisp phyllo

Served with a Creamy Horseradish Dijon sauces

Shredded chicken served with mini taco shells and all the condiments

Artichokes hearts, feta cheese, fresh bell peppers and Kalamata olives in balsamic vinaigrette

Green Beans, Jicama and cherry tomatoes in Italian vinaigrette

Finished with garlic olive oil and red pepper tapenade. Served with grilled pita

with a fire roasted tomato and pepper sauce