Specialty Pasta Salad

Roasted Winter Vegetables With Basil Vinaigrette tossed with Shell Pasta

Specialty Side Salad

Southeast Asian Style Napa Cabbage Slaw With Grilled Chicken & Ginger Soy Vinaigrette

Sandwich Specials

Italian Sausage Bombs Loaded - Balsamic Vinegar, Peppers & Onion in a French Roll

New York Black Pastrami Rubin - Fresh Sauerkraut, Russian Dressing, Swiss Cheese Griddled on Marble Rye

Hot Entrees

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Parmesan Cheese & Garlic Bread

Pasta Entrees

Cannelloni ai Frutti di Mare - Ricotta Cheese Fiilled Cannelloni Topped with Shrimp & Scallops Baked with an Orangy-Red Tomato Sauce and a Bit of Bechamel Sauce for added Creaminess

Cheese Lasagna Bolognese

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Dessert

Chocolate Chip Macaroons, Brownies, Rice Crispy Squares, Dream Bars, Lime Squares, Chocolate Chip & Oatmeal, Ginger Molasses, Snickerdoodles & Chocolate Pecan Cookies

Boston Cafe & Catering Recipe of the Week
Our Creations

Spinach and Egg Fettucine
Serves 6-8 people

Ingredients:

• 1 lb Spinach Fettucine (cooked, held)
• 1 lb Egg Fettucine (cooked, held)
• 2 cups Olive Oil
• 1 each Whole Bulb Garlic (roasted, peeled and mashed)
• 3 cups Marinara
• 1 each Zucchini (grilled and cut large dice)
• 2 each Tomato (cut large dice)
• 1 each Onion (grilled and cut large dice)
• 1 each Eggplant (grilled and cut large dice)
• 2 each Green Pepper (grilled and cut large dice)
• 1 each Summer Squash (grilled and cut large dice)
• 2 tbsp Crushed Red Pepper Flakes
• 1 cup Chianti Wine

Method:
In large sauce pot pour olive oil, heat and add garlic to simmer. Quickly add vegetables and simmer. Add Chianti, let simmer ten minutes. Add marinara sauce and simmer fifteen minutes. Add crushed red pepper and toss with pasta. Nicely served with a traditional Italian antipasto salad.

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