Thanksgiving falls on Thursday November 22, 2018.  Please place your orders by Monday, November 19, 2018.  All pick-ups and drops-offs will be done by noon on November 21, 2018. We are always willing to do any special requests, if possible, so please ask.  Minimum guest count is 6. Please call (978) 423-7181 or email at jen@bonnebouchecaterers.com.  We look forward to helping you celebrate this Thanksgiving.

    •    Prosciutto wrapped artichoke hearts in Gorgonzola cream, topped with toasted pine nuts and serve with cubes of heated sour dough bread
    •    Amaretto and almond baked Brie with green apple wedges and crostini
    •    Salmon tare tar with capers, red onion and lemon zest, served with won ton crisps or in endive spoons
    •    Bacon wrapped and blue cheese and fig stuffed scallops, drizzled with maple syrup
    •    Gougeres (cheese puffs)
    •    Fresh herb and lemon crab cakes served with dill crème sauce
    •    Creamy parsnip soup with pear and hazelnuts
    •    Lobster Bisque L’Armagnac
    •    Roasted pear salad, fried Pancetta, candied pecans and Blue cheese with baby spinach and greens, tossed in citrus vinaigrette
    •    Shaved fennel, endive, watercress and Boston lettuce topped with shaved Asiago cheese in lemon olive oil vinaigrette
Vegetable Sides
    •    Creamed spinach gratin
    •    Haricots verts tossed in hazelnut oil, lemon juice and toasted hazelnuts
    •    Shaved Brussels sprouts, Parmesan and pancetta gratin
    •    Roasted Brussels sprouts tossed in brown butter and toasted pine nuts
    •    Green beans and cherry tomatoes tossed in citrus vinaigrette
Starch Sides
    •    Potato and fennel Gruyere cheese gratin
    •    Saga Blue baked grits
    •    Whipped Sweet potato brulee
    •    Cheesy butternut squash and pasta bake
    •    Traditional buttermilk whipped potatoes
    •    Traditional buttery sausage and sage stuffing
    •    Ginger snap crusted pumpkin cheesecake
    •    Carrot cake (with or without nuts) with cream cheese frosting
    •    Chocolate bread pudding with vanilla bean ice cream
    •    Roasted pear and pecan bread pudding with caramel sauce
    •    Chocolate bourbon pecan pie

The Bird

We can brine, season and stuff a whole turkey, or a hotel cut turkey based on your guest count.  We will deliver it with full roasting instructions.  Minimum guest count is 6.  Price based on size.