All Things Skewered

 Maple and soy glazed sesame crusted salmon pops

Lime and garlic marinated and broiled shrimp skewers with pistachio cilantro chutney

Chicken and mango coconut kebabs with tangy tamarind lime dip

Red wine marinated and grilled portobello mushroom slices skewered on rosemary sprigs

Quesadilla Concepts

 Shrimp and cilantro pesto quesadillas with avocado lime cream

Smoked gouda, proscuitto and caramelized onion quesadillas

Duck and black currant quesadillas with honey mayonnaise

Goat cheese, fig and pecan quesadillas

In a Cup

 Five spice and mandarin Asian chicken salad in won ton cups

Roquefort, cucumber and watercress salad in tomato cups

Shrimp and avocado margaritas in cucumber cups

Korean grilled beef salad with mangos and green apples in lettuce leaves

Creative Crostini

 Crostini topped with brie, fig spread, sage and roasted almond

Seared beef tenderloin, balsamic caramelized onions and gorgonzola cream crostini

Asparagus, proscuitto, sun-dried tomato fontina broiled crostini

Macadamia nut pesto, romano tomato, fresh buffalo mozzarella and basil crostini

Put a Little Meat on It

 Seared lamb pops with pistachio mint dipping sauce

Petit croque monsieur with Black Forest ham, roasted pear and gruyere

Steamed pork and jicama dumplings with soy ponzu dip

Mini Yorkshire puddings with roast beef tenderloin and topped with horseradish cream

The Many Ways to Serve Poultry

 Chicken and shrimp shumai with plum sauce

Smoked turkey, pepper jelly and watercress on corn cakes

Vietnamese glazed chicken balls in lettuce wraps

Sliced duck breast on won ton crisps with plum sauce

Gifts From the Sea

 Bacon wrapped and fig and blue cheese stuffed sea scallops

Seared tuna and avocado mini tacos

Lobster and corn fritters topped with crème fraiche

Salmon tartar with lemon zest, capers and red onion on won ton crisps

Eat and Enjoy Your Veggies

 Chopped caesar salad in parmesan cups

Steamed jade dumplings of asparagus and water chestnut with sesame ginger dip

Vegetable frittata squares topped with humus

Caramelized onion, spinach and goat cheese empanadas

To receive the complete list of party food items, or sample menus including those for lunch, brunch or dinner, please email jen@bonnebouchecaterers.com or call 978.423.7181.