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Mexican Pasta Salad - Fresh Corn, Tomatoes, Onions, Cilantro, Green Peppers in a Chili-Cumin Dressing Tossed with Shell Pasta

Specialty Side Salad

Spinach Salad with Grilled Shrimp and Pineapple - Along with Seasonal Greens and Ginger-Soy Dressing

Sandwich Specials

Grilled Portobello Mushroom on a Rustic Ciabatta Bread - Roasted Pepper Aioli, Basil and Fresh Mozzarella,

Cobb Sandwich on Sour Dough Bread - Chunky Blue Cheese Spread, Smoked Turkey, Avocado, Romaine Lettuce, Applewood Smoked Bacon and Tomatoes

Griddled Bratwurst and Kraut Melt - Grilled Bratwurst, Fresh Sauerkraut, Honey Mustard and Swiss Cheese on Pumpernickel Rye

Hot Entrees

Grilled Salmon - Lightly Seasoned with Creole Spice, Cool Cucumber-Carrot Sambal and Steamed Lemon Scented Jasmine Rice

Crispy Asian Chicken - Oriental Specialty of Succulent Chicken Stir Fried with Baby Corn, Green Pepper, Broccoli, Celery, Carrots Tossed in a Garlic- Hoisin Sauce and Lo Mein Noodles

Pasta Sautés

Shrimp Carbonara - Pancetta , Onions, Peas and Alfredo Sauce, Tossed with Egg Fettuccini and Garnished with Parmesan Cheese

Joey's Fritatta - Potatoes, Pasta, Egg-Like Custard, Savory Herbs and Fontina Cheese. Served with a Big Roasted Garlic Breadstick

Hot Soups

Lobster Bisque, Minestrone

Dessert

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

Boston Cafe & Catering Recipe of the Week
Our Creations

Beef Stroganoff
Serves 6-8 people

Ingredients:

• 2 lb Beef Tenderloin (steak tips can be substituted)
• 1 Large White Onion (sliced)
• 1 lb Button Sliced Mushrooms (any mushroom can be substituted)
• 4 tbs Olive Oil
• 4 tbs Butter
• 2 cloves Garlic (minced)
• 1 cup Burgundy Wine
• 2 cups Beef or Veal Steak
• 1 cup Sour Cream
• Salt & Pepper to Taste

Method:

1. Cut beef into one inch cubes and sauté in olive oil until browned (lightly flour beef before cooking ) Remove from pan
2. Add onions and cook for five minutes, add mushrooms and garlic and sauté for additional four to five minutes
3. Deglaze Pan with wine and cook down for five minutes, add stock and butter, mix well and add beef back into pan
4. Season with salt & pepper
5. Continue to Simmer and add sour cream until will blended. Reseason if necessary.
6. Served over egg noodles

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