Network over cocktails at our monthly informal meet & greet exclusive to the ladies of the Chamber. 
*Complimentary Hors D’oeuvres and Happy Hour Priced Drinks*
*Pre-Registration is REQUIRED*

Established by Executive Chef Nathanial Zimet in December of 2008, Boucherie’s cuisine reflects its passions and purpose – fine dining for the people. The restaurant smokes, cures, ages and prepares all meats in-house, and purchases from local agriculture and seafood purveyors when available.

What is a Boucherie? A Boucherie is a ritual celebration of the butchery of a whole hog. Communities would gather at the end of the season to celebrate the year’s successes through a fest – each family that took part in the Boucherie would take home a portion of the hogs slaughtered to last through the harsh upcoming winter. Through these small understandings, Boucherie embraces the traditions of its namesake while celebrating many additional ingredients and proteins beyond the whole hog, showing its appreciation for the foods and personalities that make the south a culinary destination.

Drinks:
$5 select house red and white wine
$1 off draft beer
$7 old fashioned
$7 Sazerac

Food:
$10 steamed mussels
$8 blackened shrimp and grit cake
$5 boudin balls
$4 fries