Chez Boucher

cooking - events-catering

Cooking with Friends

Gather your friends, family, or business acquaintances for a very special evening at Chez Boucher Cooking School. As host, you determine the theme of the party, and together we will plan your menu and create the recipes to be prepared and served to your guests. Your group will enjoy hands on instruction and learn cooking methods and techniques in our state-of-the-art kitchen. After you’ve prepared your meal, you are invited to sit down to dinner to enjoy, critique and savor your creations.

Call us at 603-926-2202 to book your event!

PRICING:
8 people minimum


3-course meal: $75.00 per person
4-course meal: $99.00 per person
 

(Please note, the pricing does not include alcoholic beverages and gratuity)


Class & lunch or dinner runs approximately 4 hours
$250.00 deposit to reserve date


Once you have chosen a date and number of courses, we can start the menu planning. Please choose your menu selections from the following lunch & dinner menus.

 

 

COOKING WITH FRIENDS

MENU OPTIONS:

 

STARTERS

 

ANTIPASTO PLATTER


Marinated Mushrooms, Artichoke Hearts & Olives

Tomato, Mozzarella & Basil Bruschetta

Assorted Grilled Vegetables

Italian Cured Meats

Italian Artisanal Cheeses

Stuffed Campari Tomatoes with Mozzarella Cheese

Pickled Onions & Garlic

 

TABLE SPREADS SERVED WITH OLIVE OIL CROSTINI

– Choose 3:

 

Roasted Shallot, Fig & Black Olive

Black Olive Tapenade

Sun Dried Tomatoes with Feta Cheese

Mediterranean Chickpea Hummus with Toasted Pita

Goat Cheese Rolled In Fin Herbs with Extra Virgin Olive Oil and Balsamic

Artichoke, Lemon & Caper 

Roasted Garlic White Bean & Rosemary Puree 

House-made Boursin Cheese

 

 BRUSCHETTA

 choice of:

 

Fresh Tomato, Basil & Mozzarella

 Sautéed Wild Mushroom

Tri-colored Pepper & Feta Cheese

Goat Cheese & Dark Cherry Confit

 Cajun Crab & Artichoke Soufflé – Accompanied by a Roasted Red Bell Pepper Coulis

 

PROVENCAL TARTS

 

choice of:

 

 Roasted Shallot, Fig & Black Olive

 Prosciutto, Caramelized Onion & Gorgonzola

 Fresh Tomato, Basil & Mozzarella

Shrimp & Broccoli Alfredo

Sun Dried Tomato & Feta Cheese
 

PLATED APPETIZERS

 

Espresso-crusted pork tenderloin with Dark Cherry Confit


Pan Fried Crab or Lobster Cakes with Roasted Red Pepper Aioli


 Pan Seared Jumbo Diver Scallops over a Fresh Basil Polenta Crouton

topped with a Roasted Red Bell Peppe Coulis and Sweet Corn Relish


Pan Seared Jumbo Diver Scallops topped with cauliflower, cranberry, and caper chutney


 Roast Tenderloin of Beef Crostini with Horseradish Crème Fraiche


 Stuffed Shrimp wrapped in Prosciutto with Hazelnut Pesto


 Vegetarian Thai Spring Rolls with Sweet Pepper Soy Sauce


Cilantro Chicken Bites with Sweet Red Pepper Glaze

 

SOUPS

 

 Thai Chicken,Eggplant, Coconut & Sweet Basil Soup

 

 Chilled Seafood Gazpacho with Native Maine Shrimp & Crab Meat


New England Fish, Baby Clam or Seafood Chowder


 Sweet Corn & Crab Bisque with Fresh Basil

 

Ale House Crab & Cheddar Bisque


VEGETARIAN SOUPS


 Oven Roasted Vegetable Soup


 Wild Mushroom Cappuccino Bisque with Cocoa Cream


 Sweet Potato, Pumpkin or Butternut Squash Bisque with Cinnamon Apple Chips and Crème Fraiche

 

 Cream of Carrot & Ginger Bisque with Maple Syrup

 

 Chestnut Bisque with Shiitake Mushrooms & Gingered Cream

 

 Cold Peach with Toasted Pistachios and Fresh Mint

 

 Roasted Red Bell Pepper Bisque with Pesto Crème Fraiche

Apple Parsnip Bisque

 

 

SALADS

 

 Classic Caesar – crisp romaine lettuce tossed in a homemade Caesar dressing garnished with

roasted grape tomatoes, pickled onions, cucumbers & a Boursin cheese croustade


 Green Goddess – crisp romaine lettuce tossed in a creamy spinach & chive vinaigrette

and garnished with grape tomatoes, olives and pumpernickel croutons


Framboise – mixed greens tossed in a red wine vinaigrette,

garnished with toasted pecans, fresh raspberries and gorgonzola cheese


 French Country – Mixed baby greens tossed in a champagne vinaigrette,

garnished with pickled onions, radishes, orange segments and Boursin cheese spread


 Fresh Baby Spinach – with strawberries, orange segments, pickled onions,

tossed in a sweet & sour poppy seed dressing


 Wilted Baby Spinach – with dried cranberries, pickles onions, toasted pecans and gorgonzola cheese

tossed in a warm Dijon bacon vinaigrette


 Heirloom Tomato Salad – served over baby greens in a parmesan cheese crisp and

garnished with fresh basil and orange balsamic syrup


 Marinated Shrimp & Avocado – served over Boston Bibb lettuce with chipotle dressing and ruby red grapefruit


 Mediterranean Tomato & Feta Cheese – mixed baby greens tossed in a red wine vinaigrette,

garnished with oven roasted tomatoes, Sicilian olives & herb baked feta cheese


 Beet & Arugula Salad –  Sliced golden and red beets with fresh baby arugula

tossed in a lemon sherry, caraway & Fennel seed vinaigrette

topped with crumbled feta cheese & an orange balsamic drizzle

 

 BLT Salad: With grilled romaine lettuce, apple-smoked bacon

 roasted grape tomatoes, gorgonzola cheese & red wine vinaigrette

 

 Assorted melon ball salad with artisanal lettuce and fresh herbs

 

 Watermelon salad with feta cheese, artisanal lettuce and balsamic vinaigrette


 

ENTREES:

 

Beef:

 

 Grilled Flat Iron Steak with red wine demi glace

 

 Oven Roasted Chateau Briand, with choice of sauce:

 

-Béarnaise
-Horseradish Crème Fraiche
-Red Wine Demi Glace
-Rosemary Au Jus

 

 Grilled Petit Filet Mignon, with choice of sauce:

 

-Au Poivre
-Diane
-Marchand d’Vin

-Red Wine Rosemary Cream


Pork:

 

 Espresso Rubbed Pork Tenderloin – with dark cherry confit, Kahlua cream or Dijon mustard cream

 

 Apple cider brined double thick pork chops with peach chutney

 

 Oven Roasted Pork Tenderloin Roulade – with sun dried tomato pesto and a horseradish crème fraiche


Roast Pork Florentine – with a spinach & cheese stuffing and Pinot Noir demi-glace


Oven Roasted Stuffed Pork Loin – with cranberry-apricot bread stuffing & fresh sage and apple cider gravy

 

Poultry:

 

 Chicken Cordon Bleu – stuffed with smoked Gouda and rosemary ham,

breaded and baked topped with a sherry cream

 

 Mediterranean Chicken Oreganata – with capers, tomatoes and olives served

over a lemon, spinach & feta orzo with roasted tomato coulis

 

 Princess Chicken – rolled with fresh asparagus, prosciutto ham & Boursin cheese


 Chicken Ballotine – rolled with a fresh vegetable filling, served over a Dijon cream

 

 Baked Stuffed chicken Breast with cranberry apricot stuffing & apple sage pan gravy

 

Seafood:

 

 Pan Roasted Salmon – served with a  cranberry mustard glaze

 

 Macadamia Nut Encrusted Mahi Mahi – served over grilled pineapple, with wilted spinach, and a mango rum glaze

 

 Baked Stuffed Filet of Sole with baby shrimp & vegetable stuffing finished with a lemon cream sauce

 

Seafood Lasagna with crab, shrimp, white fish & mozzarella cheese in a Sherry Newburg Sauce

 

 Pan seared sea scallops over wild mushroom risotto and fresh baby spinach

 

 

Optional Sides:


Starches:

 

 Mashed Potatoes

 Baked Stuffed Potatoes

 Duchesse Potatoes

 Potatoes Anna

 Potato Au Gratin

 Russet Potato Fans

Potato, Goat Cheese & Chive Custard

 Oven-roasted Rosemary Potatoes

Pan-fried Wild Rice Cakes

Rice Pilaf or Wild Rice Pilaf

 Lemon, Spinach & Feta Orzo

 Penne Pasta

 

Vegetables:

 

Green Bean Bundles

 Grilled or Steamed Asparagus

 Steamed Broccoli

 Wilted Spinach

Oven-roasted Root Vegetables

Tomato Provencal

 Seasonal Vegetable Medley

Stir-fry Vegetable Medley

 

DESSERTS:

 

 Chocolate Bread Pudding with Rum Raisin Sauce


 Chocolate Mousse Cake with Raspberry Coulis


 Chocolate Mousse L ‘Orange with fresh mint


 Crème Caramel with fresh seasonal berries


 Flourless Chocolate Torte with raspberry coulis


Ginger Ice Cream with grilled pineapple, mango and kiwi, served with chipotle pepper peanut brittle


 Warm Gingerbread Cake with banana ice cream and fresh strawberries


 Lemon Curd Tart with blueberries fresh whipped cream


 Poached Pear Custard Tart with apricot glaze


 Icky Sticky Rum Raisin Pudding with coconut rum glaze


 Phyllo Baked Pear with a chocolate Ganache filling


 Salted Caramel Pot de Crème