Brian Coffey Catering

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(603) 730-2267︱ BRIAN@BRIANCOFFEYCATERING.COM

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Whole roasted chicken on a green plate, garnished with parsley, radish flowers, and green onions on a wooden table.

Shrimp and vegetable fried rice garnished with green onions, served with lemon wedges and a white vegetable flower.

People stand in line outdoors, holding plates, as food is served from a large pot by someone in a blue chef’s coat.

Bacon-wrapped dates with cheese on a lace doily, garnished with purple orchids and white flowers.

Chicken with creamy sauce on bread, garnished with pickles and a small sprig of greenery on a white plate.

A plated meal with mashed potatoes, green beans, and a garnished steak with sauce on a white rectangular plate.

Two platters of raw oysters with lemon and parsley, assorted sauces, and condiments arranged on a wooden table.

Sliced duck breast topped with a dark berry sauce and garnished with parsley on an orange plate.

A bowl of Caesar salad topped with croutons, grated cheese, and a purple edible flower, next to a sign labeled "Caesar Salad.

A table set with a salad platter, menu, water glasses, candles, and floral arrangements at a meal gathering.

A cooked, herb-crusted beef tenderloin rests on a wooden cutting board.

Multiple plates of salad with greens, tomatoes, dressing, and purple orchids arranged in rows on a granite countertop.

Sesame-crusted tuna slices with vegetables and sauce on crispy wonton chips, served as an appetizer on a white plate.

A decorated cake topped with berries, whipped cream, and a "Mr & Mrs" bride and groom silhouette topper.

Chocolate cake with strawberries, chocolate frosting, and lit "75" candles on top, sitting on a plate.

A skillet filled with roasted Brussels sprouts drizzled with balsamic glaze sits on a wooden table.

Raw whole chicken seasoned and trussed with twine on a baking tray, ready to be cooked in a kitchen setting.

Two seared scallops on a white plate with a purple orchid, lemon wedge, and decorative sauce.

A platter of lobster rolls garnished with parsley, lime wedges, and purple orchids on a dark granite countertop.

Large pan of seafood paella with mussels, sausage, and vegetables on a catering table next to a covered tray.

A large charcuterie board with assorted cheeses, meats, crackers, fruit, dips, and plates arranged on a white tablecloth.

Two roasted poultry dishes garnished with fresh fruits, greens, herbs, and edible flowers on a kitchen counter.

A hand holds a cooking thermometer showing 44°F next to a raw seasoned turkey with a probe inserted.

Shrimp arranged around a bowl of dip, garnished with parsley, lemon, black and green olives on a decorative platter.

Four candy apples on a blue plate, two coated with shredded coconut, on a wooden table.

A printed menu lists seafood paella, sautéed mushrooms with kale, and cherry tomato salad on a counter.

Chopped mushrooms cooking in a black cast iron skillet on a stovetop.

A round charcuterie board with assorted cheese, meats, nuts, grapes, crackers, and purple orchids, dated October 10, 2020.

A cooked beef tenderloin on a wooden cutting board, garnished with edible flowers and chopped green onions.

A plate of assorted grilled vegetables, including asparagus, mushrooms, carrots, onions, squash, and red bell peppers.

Grilled steak with sauce, vegetables, mashed potatoes, and a side of herb butter on a square white plate.

Roast chicken on a blue plate, garnished with parsley, radish flowers, and green onions, on a wooden table.

Lobsters roasting on a baking tray inside a wood-fired oven with flames visible in the background.

A wooden board with assorted meats, cheeses, fruits, spreads, and nuts sits on a wooden table beside a plate and crackers.

A slice of chocolate cake with yellow cream filling, powdered sugar, and whipped cream, served on a white sauce.

A square white plate with three sushi pieces, a dollop of wasabi, and a purple orchid, decorated with sauce writing.

Round cake with whipped cream and berries, topped with lit blue candles shaped as the number 40 on a yellow plate.

A person uses tongs to grill halved peaches on a barbecue grill.

A platter of crab cakes topped with sauce and herbs, arranged around a bowl of lemon wedges on a gold plate.

Three small salads with mixed greens, drizzled dressing, and a purple flower garnish on clear plates on a wooden table.

A chef serves food from chafing dishes to people at an outdoor buffet next to a wooden building.

A platter of assorted raw vegetables with a bowl of hummus dip in the center.

A plate of fried chicken pieces served with two lemon wedges on a blue plate.

Round cake topped with whole strawberries and cream, surrounded by purple orchids on a wooden board.

A cheesecake with a graham cracker crust topped with fresh blueberries sits on a blue plate on a glass table.

Roast turkey garnished with green apples, grapes, herbs, and a large red flower on a green cutting board.

A large charcuterie board with assorted cheeses, meats, crackers, fruit, dips, bread, and edible flowers.

Roast chicken on a plate, garnished with parsley, radish flowers, and green onion on a wooden table.

Charcuterie board with assorted cheeses, meats, nuts, crackers, grapes, berries, pâté, and spreads on a wooden table.

A green platter holds prosciutto-wrapped appetizers on toothpicks, with a lemon garnish and radish flowers.

A person holds a plate of assorted appetizers, including salad and cheese, at a table set for a meal.

A fondue pot filled with chocolate is next to a platter of fruit and brownie bites, with fondue forks on the side.

A platter of raw oysters on ice with lemon wedges and parsley, served on an orange tray next to a small bowl of sauce.

Three lamb chops with roasted potatoes, glazed carrots, and parsley garnish on a white plate on a granite countertop.

Raw whole chicken seasoned with herbs and tied with string, placed on a roasting pan before cooking.

Large pan of mixed seafood and sausage paella on a catering table with a serving tray and sign reading "Briar College Catering.

A man in a red cap bakes fish in a wood-fired oven, holding a tray with several fish ready to be cooked.

Slices of cooked duck breast with sauce, garnished with parsley and a radish carved like a flower on a blue plate.

Toasted bread rounds topped with a vegetable mixture and fresh herbs, arranged on a lace doily.

Mini apple crumble pie in a small cast iron skillet on a white tile, set on a wooden table.

A decorated cake with berries, whipped cream, and a "Mr & Mrs" bride and groom topper sits on a blue plate.

A plated salad with lettuce, sliced red onions, poached pear, green sauce dots, crushed nuts, and a purple flower garnish.

People gather around an outdoor buffet table with vegetables, dips, bread, and assorted appetizers on white tablecloths.

A group of people stands in line outdoors as a woman serves food from a large pan at a buffet-style table.

A square bowl of creamy soup garnished with chives and a purple flower, served with toasted bread slices on a white plate.

A white plate with toasted bread slices, a bowl of creamy dip, and two purple chive flowers as garnish.

Sliced steak with herb butter on sautéed vegetables, garnished with greens and sauce on a white square plate.

Round loaf of sourdough bread with slashes on top, baked in a parchment-lined Dutch oven on a stovetop.

A wooden board with assorted cheeses, meats, fruits, dips, and garnishes on a table with a floral rug underneath.

Sliced cooked duck breast served on a blue plate with parsley and a radish flower garnish.

A plate with a slice of broccoli quiche, mixed greens with tomato and onion, orange slice, grapes, and a purple flower.

A wooden board with assorted cheeses, cured meats, fruits, nuts, and dips, arranged on a table with a red patterned rug.

A round loaf of artisan bread with scored crust rests on a cooling rack atop a wooden surface.

Shredded coconut being toasted in a black cast iron skillet on a gas stove.

A cooked roast sits on a metal tray inside a wood-fired oven with flames in the background.

Plate of cooked lamb chops garnished with mint, rosemary, and purple flowers on a white square plate.

Seared scallops garnished with herbs and spices on an orange plate, with a lemon wedge and a few black olives.

WE LOOK FORWARD TO WORKING WITH YOU

GET STARTED TODAY

Contact Us

Phone: (603) 730-2267

Email: brian@briancoffeycatering.com

Address:
Bartett, New Hampshire 03812

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Business Hours

We Take Reservations 7 Days a Week

Monday: 12:00 am

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12:00 am

Tuesday: 12:00 am

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12:00 am

Wednesday: 12:00 am

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12:00 am

Thursday: 12:00 am

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12:00 am

Friday: 12:00 am

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12:00 am

Saturday: 12:00 am

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12:00 am

Sunday: 12:00 am

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12:00 am

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Brian Coffey Catering

HOME
SERVICES
MENUS
ABOUT
REVIEWS
GALLERY
CONTACT
BLOG