Bonne Bouche Caterers  Presents spring & EASTER FARE


Can be arranged on your platters/dishware/casserole dishes or on ours! No plastic or tin trays used here. We will arrange pick-up and delivery!

We offer plenty of off-menu items for the holidays and can also prepare an old family recipe of your own!

Call 978.423.7181 today to order your Easter dishes!


Appetizer/Nibbles to entice the appetite

  • Brie, mint and strawberry crostini

  • Raspberry baked Brie en croute

  • Tomato, Fresh Mozzarella, house-made pesto and basil crostini

  • Deviled eggs with fresh tarragon

  • Prosciutto wrapped asparagus and herbed Goat cheese

  • Salmon tare tar with capers, red onion and lemon zest, served with won ton crisps or in endive spoons

  • Jumbo shrimp cocktail with Green Goddess dressing and orange scented cocktail sauce

  • Spring lamb puffs with lemon cumin cream

  • Lobster chipotle crab cakes with mango salsa


  • Cream of asparagus and tarragon soup

  • Corn chicken cheddar chowder

  • Red beet bisque

  • Vichysoisse-chilled potato soup

  • Cream of mushroom soup


  • Baby green salad with toasted almonds, sliced strawberries, kiwi and mandarin oranges in a raspberry vinaigrette, served with Gorgonzola on the side

  • Green apple, Irish Cheddar, Boston and baby green lettuce with champagne vinaigrette

  • Baby greens and arugula with roasted red pepper, roasted asparagus, marinated artichoke heart and Feta, tossed in house made champagne vinaigrette

  • Shaved fennel, endive, watercress and Boston lettuce topped with shaved Asiago cheese in lemon olive oil vinaigrette

  • Blood orange, Goat cheese stuffed dates, butter lettuce and baby arugula salad with champagne vinaigrette

  • Blackberry, Brie and almond salad with baby greens, tossed in orange vinaigrette

  • Chopped caprese salad with tomato, Fresh mozzarella, Romaine, basil and toasted pine nuts, tossed in lemon herb vinaigrette


The Main Event

  • Roast beef tenderloin stuffed with mushroom, shallot and red wine breading and wrapped in bacon, served with horseradish cream sauce

  • Individual beef filets topped with sautéed mushroom and shallots and herbed cheese, wrapped in puff pastry (or one large beef Wellington)

  • Walnut and rosemary crusted beef tenderloin served with a balsamic reduction sauce

  • Fresh herb, garlic and yogurt marinated leg of lamb

  • Dried fruit stuffed and prosciutto wrapped and sage rubbed pork roast with mustard cream gravy

  • Individual lobster pot pies (or one large lobster pot pie)

  • Fresh herb and lemon zest crusted white wine poached salmon

  • Lobster and scallop stew with lemon parmesan orzo risotto

  • Shrimp Cointreau

  • Shrimp and artichoke casserole

  • Lamb Shepard’s pie with Irish cheddar whipped potatoes, topped with Irish butter

  • Rack of lamb with a parsley, mint and garlic breading, served with Béarnaise and mint pesto

  • Mango chutney glazed baked ham with assorted mustards and Cheddar Biscuits

  • Marsala mushroom and sautéed spinach stuffed turkey breast served with shallot giblet rosemary gravy

  • Mustard and caper chicken, tarragon and orzo casserole

  • Chicken and brandy casserole

  • Chicken Provençale with artichoke hearts, capers, sundried tomatoes, olives and rosemary in a lemon wine sauce

  • Mushroom béchamel triple cheese lasagna

Starch Sides

  • Potato and fennel Gruyere cheese gratin

  • Rosemary and garlic roasted fingerling, baby red and sweet potatoes

  • Orzo risotto lemon Parmesan

  • Saga Blue baked grits

  • Quinoa salad with roasted vegetables and fresh herbs

  • Wedding rice salad with almonds, yellow raisins, scallions, celery and currants

  • Goat cheese and olive oil whipped Yukon gold potatoes

  • Whipped Sweet potato Brule

  • Sweet potato and green apple gratin

  • Three cheese potato gratin

  • Traditional buttermilk whipped potatoes


Vegetable Sides

  • Creamed spinach gratin or garlic sautéed baby spinach and baby kale

  • Creamed Vidalia onions

  • Creamed corn

  • Whipped parsnips

  • Haricots vets tossed in hazelnut oil, lemon juice and toasted hazelnuts

  • Shaved Brussels sprouts, Parmesan and pancetta gratin

  • Roasted Prosciutto wrapped asparagus bundles in Parmesan and lemon juice

  • Broccolini with hard-boiled eggs

  • Fresh peas and Pancetta

  • Tomatoes Provençale (roasted tomatoes topped with shredded Parmesan, Fresh basil, olive oil and dusted with bread crumbs)

  • Glazed ginger carrots


  • Lemon amaretto cheesecake

  • Carrot cake (with or without nuts) with cream cheese frosting

  • Chocolate bread pudding with vanilla bean ice cream

  • Southern Banana pudding

  • Chocolate bourbon pecan pie

  • Demitasse cups filled with double chocolate pudding

  • Fresh strawberry vanilla layered cake with whipped cream topping

  • Chocolate mousse in mason jars

  • Strawberry shortcake in mason jars

  • English berry trifle

  • Pies-pumpkin, apple, apple cranberry, apple pear, traditional pecan