Specialty Pasta Salad

Gazpacho Pasta Salad - Cavatappi, Red Onions, Celery, Cucumber, Chilis, Diced Tomatoes, Herbs, Red Wine Vinaigrette.

Specialty Side Salads

Hearts of Romaine & Arugula Salad - Gorgonzola, Roasted Red Peppers, Toasted Basil-Polenta Croutons, Sweet Balsamic Vinaigrette

Hot Soup

Roasted Eggplant Parmesan Soup - Chunky Plum Tomatoes, Sweet Onions, Roasted Eggplant, Vegetable Stock, Herbs

Sandwiches

Not So Typical Italian Cold Cut - Sliced Proscuitto, Salami, Capicola, Mortadella, Provolone with Joey's Tomato-Chili Relish, Crusty Ciabatta

Turkey Reuben - Griddled Multi-Grain Bread, Smoked Turkey, Swiss Cheese, Sauerkraut & Russian Dressing

Italian Meatball Grinder - Homemade Meatball Simmered in Marinara & Provolone Cheese. Served in Crusty Ciabatta Bread.

Hot Pasta

Shrimp Fettuccine - Sun-dried Tomatoes, Capers, Kalamata Olives, Pine Nuts & Garlic-Basil Butter

Braised Boneless Veal Ragu - Savory Stew of Veal & Vegetables & Four Cheese Raviolis with Lemon Herb Gremolata

Spaghetti Primavera - Asparagus, Zucchini, Mushrooms, Green Beans, Peas, Tomatoes, & Broccoli, Cream & Fresh Herbs

Hot Entrees

Jamaican Jerk Chicken - Boneless Chicken Rubbed with a Spicy Blend of Bold Flavors accompanied with Banana Chutney & Green Mango Slaw

Southern Fried Catfish - Buttermilk-Corn Flour Breaded, Cole Slaw, Mashed Potatoes & Tartar Sauce

Dessert Tray of the Week

Chocolate Chip, Brownies, Dream Bars, Linzer Bars, Pecan Bars, Chocolate Chip & Oatmeal, Ginger Molasses, Double Chocolate-Pecan, M&M Cookies, White Chocolate Chip & Snickerdoodles Cookies.
Selection may vary depending on the size of your tray.

Boston Cafe & Catering Recipe of the Week
Our Creations

Chicken Cordon Bleu
Ingredients:

• 2 (6-ounce) chicken breasts, cut in half and pounded into thin scallops
• 8 thin slices prosciutto
• 8 thin slices Desoto cheese (2 inches by 2 inches by 1/4 inch)
• 1 cup flour
• 2 eggs, slightly beaten with 2 tablespoons milk
• 1 cup herbed bread crumbs
• Oil, for sautéing
• Salt and pepper

Smoked Tomato Butter Sauce, recipe follows:

• 2 cups mashed potatoes, hot
• 2 tablespoons chiffonade of basil
• 2 tablespoons grated St. John's Cheese

Creole Seasonings, recipe follows:

• Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the prosciutto, 2 pieces of the Desoto cheese and top with a meat scallop.
• Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off.
• Finally, dredge the chicken in the herb crumbs, coating each side completely.
• In a sauté pan, heat the olive oil. When the pan is smoking hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden brown. Remove from the pan and drain on a paper-lined plate. Season with Essence. Spoon the smoked tomato butter sauce in the center and around the edges of the plate. Mound the potatoes in the center of the sauce. Lay the chicken across the potatoes. Garnish with the basil, grated cheese, and Essence.

Smoked tomato butter sauce:

• 4 plum tomatoes, smoked or oven dried, peeled
• 1/4 cup melted butter
• 1 tablespoon cream

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