Bon Soir Caterers

Brushed with a red pepper pesto.

Stuffed with a panache of gently sauteed vegetables.

With a chipotle butter drizzle.

Bite-sized polenta triangles with roasted peppers and gorgonzola.

With a lemon basil aioli or Thai peanut sauce.

Served in miniature petite tortilla cups.

Freshly harvested button mushrooms with sauteed spinach and a blend of 3 cheeses.

Allumettes of seasoned potato, zucchini, and squash gently sauteed and topped with a dollop of vegetable sour cream.

Stuffed with gorgonzola cheese and sweet chopped pecans.

Wrapped in spanish serrano ham with a drizzle of balsamic vinaigrette.

Black Angus chopped beef topped with cheddar cheese on a miniature brioche roll.

Served on herb-seasoned croutons with a cranberry chutney topped with crispy shallots.

Wild mushrooms, roasted poblano peppers and shredded cheese.

Seasoned chicken breast, peppers and 3 cheeses.

Beef, onions, peppers and refried beans wrapped in a flour tortilla.

Seasoned croutons with mozzarella and fire-roasted peppers.

Skewers of chicken served with a hot and sour dipping sauce.

Apple smoked bacon, mixed field greens and grape tomatoes served on savory pate choux with horseradish cream.

Served on an avocado toast point.

Showered with a tartar mousseline.

On a potato pancake with wasabi cream.

With a roasted tomato dipping sauce.

Skewers of teriyaki-glazed beef sirloin.

Toasted wedges with glazed corned beef and imported swiss cheese.

Jumbo coconut-encrusted shrimp served with a tangy orange mustard sauce.

With a chipotle mayonnaise.

North carolina pulled pork served in a mini-brioche boule.

Shrimp, vegetable, pork and lemon grass chicken.

Tenderloin of beef, sauteed tricolor peppers and cheddar cheese.

Toasted croutons with prosciutto, goat cheese and a honey drizzle.

Served on chinese pear with hoisin sauce.

With broccoli and cheese.

With jalapeno on a cucumber rounds.

With a dijon mustard and herb crust.

On wonton crisps.

With Pear Bourbon Relish on Wonton Crisps.

Served with pita petals hummus sesame and chickpea dip baba ghanoush with tahini, lemon and garlic tzatziki.

Vine baskets brimming with an effeuille of vegetables served with a choice of dipping sauce: roasted red pepper, cucumber dill and horseradish scallinon.

A tapestry of flavor and color: an international selection of cheeses, presented on platters laden with fresh fruit and imported crackers.

Served Seasoned Croutons. A concasse of tomato, extra virgin olive oil and fresh basil with a hint of garlic an herb infused three bean combination sauteed balsamic vegetables a piquant southwestern compote black bean, corn, guacamole, tomato.

Southwestern layered dip assorted refried beans, guacamole, tomatoes, sour cream, black olives, cheddar cheese, salsa and tortilla chips.

Smoked salmon with dill, roasted vegetables and curried chicken.

Served on wraps, onion roll, club, pita, roasted vegetables and fresh mozzarella, black forest ham with cheddar, tomato and mozzarella, smoked turkey with muenster, roast beef with horseradish sauce.

Imported French brie wrapped in a buttery phyllo pastry.

Turkey breast with cranberry mayonnaise roast beef with roasted onions and a horseradish cream sauce.

The following prepared by our chef to order. Choice of: Penne a la vodka tortellini alfredo rigatoni filletto di pomodoro penne with pesto cream pasta with fresh tomatoes and basil. Accompaniments: Homemade bocconcini, fire roasted peppers marinated artichokes and mushrooms mozzarella, tomato and basil platters.

Served with herb infused olive oil, aged balsamic vinegar, assorted artisan breads.