Bon Melange Catering

with cilantro yogurt dipping sauce

with sun-dried tomato & goat cheese with sun-dried tomato & goat cheese

with fresh herbs

with piquillo pepper-walnut puree

with wasabi aioli on a fresh brioche bun

with harissa ketchup & shaved parmesan on brioche

with taleggio cheese

with goat cheese foam

with meyer lemon aioli

with parmesan, harissa & olive crouton

with pasilla chile & avocado

with grilled orange

with bok choy and cashew

with mango, lime & cilantro

with roasted garlic aioli

with ahi tuna tartare

with swiss cheese & herb on rye

with pine nuts

with maple yogurt

with waffles

with shaved fennel, pine nuts & lemon

with herbs du provence

with fresh crisp radish, lemon & chive

gluten free

with whipped butter & maple syrup

with devonshire cream cheese & berry jam

to include pumpkin & croissants

with maple butter

with goat cheese crostinis

with pine nuts, fresh mozzarella, & sun dried tomatoes

with roast pears, candied walnuts, & gorgonzola cheese.

with grilled croutons & fresh shaved parmesan

with crotin du chevre & balsamic vinaigrette

with tomatoes & champagne vinaigrette

with blackberries & manchego cheese

with olives, tomatoes, and fresh herbs

with sourdough croutons

with lemon vinaigrette

with cucumbers, cilantro,lemongrass shrimp & ginger-soy

with sliced peaches and champagne vinaigrette

with banyuls vinaigrette

with caramelized onions and tofu

with garlic & herbs

with black olives and feta

with vanilla dipping sauce

with heirloom potatoes

with spring garlic, peas, & tarragon crème fraiche

with herbs,

with tofu

with mushrooms

with persian cucumbers

with coriander chayote summer rolls, & mango

with, mint. & tomato - cumin yogurt

with basil, & heirloom tomato on rosemary bread

with avocado, swiss & heirloom tomato

with shaved parmesan & arugula pesto

with dill on rye

tomato with thinly sliced red onion on whole grain bread

eggplant & goat cheese on olive bread

with maldon salt

chocolate macadamia nut cookies

with salted hazelnut brittle

with vanilla bean frosting

with whip-cream- (vegan option available & delicious)

with fennel - pinenut salad & grated apple

with thai basil fresh olive oil cracker

with mizuna, krenshaw melon, & miso

with cotija cheese & herbs

with parmesan tuille

with black truffle, morels & yolks

with rapini & bacon

with pickled ramps, pencil asparagus & wild

with crispy potatoes

with mint

with vanilla dipping sauce

with pasilla chile, corn & manchego cheese,

with arugula salad & crispy shallots

with walnut crostini

with japanese cucumber & coriander

with a sunny side quail egg & avocado

with cave aged gorgonzola, in fillo cups

with fresh herbs

with crispy shallots

with pasilla emulsion

with verbena & pistachios

with crotin de chevre & orange sherry vinaigrette

with candied walnuts, apples, & spiked cider

with lemon

with blackberries, shaved manchego, & citrus lavender

with crispy wonton, & shallot soy vinaigrette

with caramelized seckel pears, blue cheese & walnuts

with cherry tomatoes, basil, and buffalo mozzarella

with parmesan foam

open face ravioli, spring garlic & walnut

with pinenuts

with clams, heirloom potatoes and a fennel broth

with leeks, fingerling potatoes, and fava beans

with corn cakes, summer squash, & heirloom tomato

with fingerling potato chips

with vanilla-corn puree, & grilled endive

with caper-red onion relish

with avocado mousse

artichoke lasagna, crispy shallots, & braised greens

with herb fingerling potatoes & french beans

with pineapple relish

with fresh corn salsa

with lavender & coriander crème fraiche

with roast corn-pasilla chili salsa

with garlic herb chimichurri sauce

with mushroom, madeira jus & french beans

with horseradish - potato puree

with herbed goat cheese-artichoke soufflé & french beans

with vegetable de provence, & garlic jus

with braising greens & garlic potato rosti,

with a roast pepper goat cheese tart & french beans

with red wine jus

with wild mushrooms &, butternut squash coulis

with caramelized root vegetables, melted leeks & jus

with wild rice-quinoa pilaf, & rhubarb

with melted spring garlic, quinoa, & watercress

with olive oil & rosemary

with sundried tomatoes

seasonal

with butternut squash & pinenuts

with leeks & golden raisins

with crispy shallots

with pine nuts

with seasonal accompaniments

with cardamom crème fraîche & vanilla

with fresh vanilla cream & maldon sea salt

with fresh vanilla whip cream

with bourbon caramel & whip cream

with honey & house yogurt

with fresh vanilla cream frosting

with tahitian vanilla cream

with honey & candied kumquats

with brandy-apricots

with warm chocolate & rainier cherries

with chocolate dipping sauce-vanilla bean ice cream

with vanilla-bourbon anglaise

with valrhona

with warm chocolate dipping sauce

with fresh mixed berries, & toasted almonds

with cream cheese frosting