Specialty Pasta Salad

Indian-Style Sweet Potato Salad - Raisins, Cilantro, Curry, Mustard, Molasses & Couscous

Specialty Side Salad

Grilled Chicken & Chickpea Salad - Cumin, Mint, Seasonal Greens, Watercress, Red Pepper, & Scallions.

Sandwich Specials

Smkoked Turkey Focaccia - Turkey Breast, Asiago Cheese, Green Leaf Lettuce & Chipotle Mayo. On our own Roasted Onion Focaccia.

Hot Pastrami Sub -Griddle New York Black Pastrami with Red Onions & Melted Provolone Cheese. Served with Spicy Brown Mustard on the side.

Mediterranean Vegetable - Hummus, Tabouleh, Sprouts, Cucumbers & Green Leaf Lettuce on Sour Dough Bread

Hot Entrees

Chicken Madeira Stew - Braised Chicken with Mushrooms, Vegetables & Herbs. Served with in Puff Pastry Vol-Vent.

Baby Back Ribs - Sweet & Sassy Beans (doctored up baked beans with pulled pork, green peppers, onion & smoked bacon) Served with Cole Slaw, Savory Cornbread Pudding & BBQ Sauce

Hot Soups

Split Pea & Smoked Ham
Cream of Tomato-Basil Bisque
Vegetable Minestrone

Dessert

Chocolate Chip, Brownies, Dream Bars, Linzer Bars & Lime Squares, Chocolate Chip & Oatmeal, Ginger Molasses, White Chocolate Chip & Carrot Cookies. New York Cheesecake with Blueberry Sauce or Strawberry Sauce

Boston Cafe & Catering Recipe of the Week
Our Creations

Penne Pasta with Sundried Tomatoes, Asparagus with a Roasted Red Pepper Sauce
Serves 8-10 people

Ingredients:

• 2 cups Penne (Cooked, Cooled, Held)
• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Spanish Onion (Dice Small)
• 1 qt Stewed Tomatoes (Chopped)
• 2 cups Roasted Red Peppers (Pureed)
• 1/4 cup Balsamic Vinegar
• 1/2 cup Chicken Broth

Vegetable Sautéed:

• 2 cups Sundried Tomatoes (Chopped)
• 6 clove Fresh Garlic (Minced)
• 2 dz pieces Asparagus (Cut in Half, Discard Bottoms)
• 5 whole caps Mushrooms (Cut in Strips)
• 1/2 cup Black Olives (Chopped)
• To Taste Salt and Coarse Grind Black Pepper

Method:

1. In a large sauce pot, heat oil and sautéed on Onions and Garlic until translucent. Add Tomatoes, Peppers, Chicken Broth and Vinegar. Bring to Boil, Simmer 5 minutes. Cool and place in blender puree till smooth.
2. In a large sauté pan, heat Oil and add Sundried Tomatoes and Garlic until soft. Add Mushrooms and Asparagus, stir until vegetables are tender approximately 5 minutes. Stir in Sundried Tomatoes and Olives. Keep warm and hold. Re-heat Sauce
3. Toss Pasta in warm sauce and top with Vegetables. Served Nicely with foccacia and a Caesar Salad.

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