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Specialty Pasta Salad
Antipasto Pasta Salad - Rainbow Rotini, Julienned Salami, Hot Capicola, Pepper Rings, Roasted Red Peppers, Fresh Herbs & House Vinaigrette
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Specialty Side Salad
Taco Salad - Crisp Iceberg Lettuce with Cheddar Cheese, Chopped Tomatoes, Sliced Black
Olives, Black Beans, Red Onion, Cilantro & Crispy Flour Tortilla Strips tossed with a Chipotle
Vinaigrette
Bean Sprout Salad - Mixed Field Greens with Bean Sprouts, Shredded Carrots, Water Chestnuts & Rice Noodles tossed with a Sesame Soy Vinaigrette
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Sandwich Specials
BBQ Beef Brisket - Served with Caramelized Onions, Cheddar Cheese & Horseradish Cream on a Seeded Roll
Italian Tuna Wrap - Tuna Salad made with Capers, Roasted Red Peppers, Celery, Fresh Rosemary, Roasted Garlic, Pepperoncini & Olive Oil in a Wrap with Fresh Lettuce
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Boston Cafe & Catering Recipe of the Week
Our Creations
Dauphinoise Potatoes
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3 1/4 lbs Potatoes
- 24 oz Milk
- Salt & Pepper (to Taste)
- Nutmeg (to Taste)
- Butter (as Needed)
- 1 tsp Garlic
- 2 Eggs (Beaten)
- 5 oz Gruyere Cheese
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Simmer Potatoes in Milk, Salt, Pepper & Nutmeg till 3/4 of the Way Cooked.
- Strain , Reserving the Liquid
- Layer Potatoes in Baking Pan.
- Blend Eggs into Reserved Liquid & Pour over Potatoes.
- Sprinkle Cheese Evenly over the top
- Bake, Covered, in a Water Bath at 350 Degrees for 45 Minutes
- Uncover Potatoes for the Last 10 Minutes of Cooking, to Brown
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