Caterers of Distinction, Style & Class

Full Service Catering:
Chef, Bartender & Servers
Passed and/or plated hot and cold appetizers and hors d'oeuvres
Carving station and accoutrements - hot or cold food buffets

Limited Service Catering:
1. Chef Only
Appetizers, soups and/or salads
Carving station and light buffet
Sandwich platters

2. Chef & Server
Passed or plated appetizers, soups and salads
Carving station and buffet or sit-down plated dinner party service

3. Chef & Server
Passed or plated heavy appetizers

Pick-Up & Drop-Off
Pick-up plated items at Chez Boucher
Delivery of plated items to a specified location

Private Parties:
On-site instructional dinner party with chef (and server if desired)
Service only private dinner party with chef (and server if desired)

Please call 603-926-2202 for availability and prices

Passed Hors d'oeuvres
Chicken, Pineapple and Cashew Satay
Chicken, Proscuitto, and Pesto Roll-Ups
Dijon Crusted Lamb Chops with a Balsamic Mint Gastrique
Scallops wrapped in Applewood Smoked Bacon
Citrus Crab and Roasted Corn Salad on Crispy Wontons
Crab Cakes with a Roasted Pepper or Chipotle Aioli
Sausage Stuffed Mushrooms with Aged Provolone
Kielbasa & Glazed Carrots
Shrimp Stuffed with Hazelnut Pesto wrapped in Proscuitto
Shrimp Scampi Crostini with Tomato Relish
Tomato Bruschetta with Buffalo Mozzarella and Basil
Smoked Salmon Tartare with Caper Crème Fraiche
Ahi Tuna Tartare with Soy Chili Sauce
Ham Apple and Brie Canapés
Crisp Celery stuffed with Blue Cheese Mousse and Toasted Pecan
Pulled Pork Sliders with Grilled Peach and Mint
Roasted Beef Tenderloin with Horseradish Sauce and Caramelized Onions
Wild Mushroom Quiche with Aged Swiss
Asparagus Spears wrapped in Proscuitto, Provolone, and Filo Dough
Caramelized Onion Tarts with Smoked Bacon and Mountain Gorgonzola

Plated Table Items
Fresh Fruit Platter
Assorted Seasonal Fruits with/ Clover Honey

Artisanal Cheese Plate
Locally Acquired Cheeses with Proper Accoutrements

Table Spreads served with Garlic Crostini
Balsamic Roasted Shallots and Figs
Nicoise Olive Tapenade
Sun Dried Tomatoes with Fresh Goat Cheese
Mediterranean Chickpea Hummus with Toasted Pita
Goat Cheese Rolled In Fin Herbs with Extra Virgin Olive Oil and Balsamic

Carving Station
Beef Tenderloin with Natural Jus and Horseradish Crème Fraiche
Stuffed turkey Breasts with Cranberries and Gravy
Roast Pork Loin with Seasonal Sauce

All Carving Station Items Served with Seasonal Roasted Vegetables