Specialty Pasta Salad

Tomato & Spinach Gemili - Roasted Plum Tomato Vinaigrette tossed with Fresh Spinach, Roasted Red Peppers & Basil

Specialty Side Salads

Spring Asparagus Salad - Red Peppers, Seasonal Greens, Watercress, Scallions & Dill Vinaigrette

Hot Soup

Eggplant Parmesan Soup - Vegetable Stock, Roasted Eggplant, Stew Tomatoes, Sweet Onions & Parmesan

Sandwiches

Fenway Sausage Bomb - Packed with Roasted Marinated Peppers & Onions Served in a Crusty Ciabatta Roll

Cobb Salad Turkey Wrap - Avocado, Smoked Turkey & Applewood Bacon, Shredded Lettuce & Blue Cheese

Sloppy Joes - Sweet-Tangy Stew of Beef, Herbs & Seasoning Transported back to childhood served with an Soft Egg Roll, Cheddar Cheese & Shredded Lettuce

Pasta Sautés

Asparagus & Mushroom Ragu Risotto - Creamy Risotto, Asparagus Tips, Parmesan Cheese, Chicken Stock, Sauté Mushrooms, Porcini Cream & White Truffle Oil Drizzle

Spinach & Cheese Raviolis - Roasted Garlic Cream Sauce, Fresh Spinach
Served with a Big Roasted Garlic Breadstick

Hot Entrees

Ancho Chili-Honey Glazed Salmon - Grilled Salmon with Black Bean & Corn Salsa, With Yucca & Potato Mashed

Spinach & Feta Quiche - John's Homemade Speciality Quiche filled with Spinach & Feta Cheese. Served with a Side Garden Salad.

Desserts

Chocolate Chip, Brownies, Dream Bars, Linzer Bars, Pecan Bars, Ginger Molasses, Oatmeal, Double Chocolate-Pecan, White Chocolate Chip, Snickerdoodles, Coconut Macaroons & Currant-Raspberry Rugelach.
Selection may vary depending on the size of your tray.

Boston Cafe & Catering Recipe of the Week
Our Creations

Vidalia Onion Soup with Tortellini of Cheese

4 to 6 servings

Ingredients

• 2 tablespoons olive oil
• 6 cups thinly sliced Vidalia onions
• Salt
• Freshly ground black pepper
• 10 peeled garlic cloves
• 1 tablespoon chopped fresh tarragon leaves
• 1 tablespoon chopped fresh oregano leaves
• 1 tablespoon chopped fresh basil
• 2 quarts chicken stock
• Toasted French bread crostini - grated with Swiss cheese
• 1/4 cup heavy cream
• 1/3 cup grated Parmigiano-Reggiano cheese
• 12 pre-cooked cheese tortellini
• 2 teaspoon finely chopped fresh parsley leaves

Directions:
In a large soup pan, over medium-high heat, heat the oil. Add the onions. Season with salt and pepper. Sauté the onions and cook for 8 minutes, or until wilted. Add the garlic cloves and continue to cook for 2 minutes. Stir in the chopped herbs and stock. Bring the liquid to a boil and then reduce the heat to medium low and simmer for 30 minutes. Stir in cream. Increase the heat to medium-high and cook for 10 minutes. Stir in the cheese. Season with salt and pepper. Season with salt and pepper. Garnish with the tortellini and parsley

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