Specialty Pasta Salad

Roasted Vegetables & Penne Rigate - An Delightful Assortment of Vegetables Tossed with Zesty Balsamic Vinaigrette.

Specialty Side Salad

Red Watercress, Grilled Chicken with Mangos & Grapes Salad - Boneless-Skinless Chicken Breast, Red Peppers, Frisse, Romaine and Curry-Lime Vinaigrette

Sandwich Specials

Smoked Turkey Cobbler - Thinly Sliced Smoked Turkey Stacked with Savory Stuffing, Fresh Cranberry Sauce, Herb Mayonnaise, on a Rustic Cranberry Nut Bread with Crisp Green Leaf Lettuce

Oven Baked Eggplant Parmesan Hero - Breaded Eggplant Sauteed and layered with Mozzarella, Tomato-Basil Sauce on a Fresh Baked Ciabatta Bread

Buffalo Chicken Wrap - Chicken Breast tossed in Franks Red Hot with Shredded Lettuce and Blue Cheese Dressing

Hot Entrees

Roasted Stuffed Chicken Breast - Sautéed Leeks, Prosciutto and Gorgonzola. Served with Stewed Tomato-Zucchini & Parmesan Polenta

Pasta Sautés

Shrimp Pasta Provencal - Oven Roasted Plum Tomatoes & Red Onion, Baby Spinach, Kalamata Olives, Herbs d' Provence Tossed with Fafalle

Italian Sausage Stuffed Pepper - Served over Four Cheese Raviolis and Marinara Sauce

American Chop Suey - Classic Meat Ragu with Green Peppers and Onions Slowly Reduced in an Intensely Flavored Meat Broth with a bit of Tomato Puree and a small Handful of Parmesan Cheese to add a bit of Creaminess. Served with a Big Roasted Garlic Breadstick

Hot Soups

Four Onion & Roast Chicken - Rich Chicken Stock with a Blend of Red Onions, Leeks, Shallots & Sweet Onions blended with Savory Herbs. Served with a Big Roasted Garlic Breadstick

Dessert

Brownies, Dream, Linzer & Pecan Bars, Chocolate Chip & Oatmeal, Ginger Molasses, Snickerdoodles, Double Chocolate Pecan, White Chocolate Chips & Butter Jelly Cookies

Boston Cafe & Catering Recipe of the Week
Our Creations

Petite Shells DeStafano
Serves 6-8 people

Ingredients:

• 2 lb Baby Shell Pasta (cooked, cooled & set aside)
• 1/4 cup Extra Virgin Olive Oil
• 1/2 lb Butter (cold and cubed)
• 2 tbsp Garlic
• 1 tbsp Salt
• 1/2 tbsp Coarse Black Pepper
• 1 lb Bacon or Panchetta (Italian Bacon) (chopped)
• 1 each Spanish Onion (diced)
• 5 each Fresh Ripe Tomatoes (diced)
• 1 sprig Rosemary (chopped)
• 1 lb Cannellini Beans (salted and soaked one day) the drained before using
• 1/2 cup White Wine

Method:

• Cook pasta and hold
• In a large hot sauté pan, add oil and bacon and brown with onions until translucent
• Add beans and sauté four minutes. Add garlic and sauté three minutes.
• Add white wine, rosemary, tomatoes, salt to taste, black pepper, butter and toss with pasta
• Nicely Served with a Crisp White Wine.s

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