Specialty Pasta Salad

Greek Salad Pasta - Chick Peas, Pickled Peppers, Feta Cheese, Red Onion, Green Peppers, Mint, Black Olives tossed with Cavatappi Pasta and Dijon Vinaigrette.

Specialty Side Salads

Hearts of Romaine Salad - Chopped Eggs, Blanched Asparagus, Roasted Beets, Watercress, Frisse & Cut Romaine with Thousand Island

Raspberry & Hazelnut Salad - Seasonal Greens, Crumbled Blue Cheese, Honey Glazed Hazelnut, Minted Raspberry Vinaigrette.

Sandwiches

Italian Cold Cut - Provolone, Mortadella, Salami, Proscuitto, Cappicola & Pickled Pepper Salad on Ciabatta Roll

Griddled Tomato, Pesto & Three Cheese Sandwich - Ricotta, Provolone & Parmesan combination layered with Juicy Ripe Tomatoes sandwiched between two sliced of Sourdough Bread brushed with Olive Oil..

Bratwurst & Kraut Melt - Grilled Bratwurst, Fresh Sauerkraut, Swiss Cheese & Honey Mustard on Pumpernickel

Hot Entrees

Spiced Chicken & Cheese Enchiladas - Two Flour Tortillas dipped in Zippy Tomato Sauce. Served with Spanish Black Beans & Rice

Joey's Frittata - Potato-Pasta Egg Mix with Herbs & Fontina Cheese. Served with a Side Garden Salad.

Chicken Marbella - Pitted Prunes, Oregano, Spanish Green Olives, Capers Sweet & Sour Broth. Served with Roasted Potatoes & Sautéed Zucchini

Cajun Meatloaf - Rich Favorfull Mixture of Beef & Vegetables Slowly Baked. Served with Mashed Potatoes, Chef's Vegetables, Gravy & Buttermilk Biscuits.

Pasta Sautés

Mushroom, Peas & Roasted Sweet Onions - Served over Spinach Raviolis and Roasted Garlic Cream Sauce

Pasta All'Arrabbiatea - Tomato Sauce with Pancetta, Red Chili Peppers Tossed with Ziti

Desserts

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

Boston Cafe & Catering Recipe of the Week
Our Creations

Grilled Salmon with Sherry Vinegar-Honey Glaze and Spicy Tomato Relish

Cook Time: 45 minutes
Prep Time: 30 minutes
Yield: 4 servings

Ingredients

• 1 cup sherry vinegar
• 2 tablespoons Dijon mustard
• 1/4 cup honey
• 1 tablespoon ancho chile powder
• Salt and freshly ground pepper
• 4 salmon fillets, 6 ounces each

Directions:
In a small saucepan over high heat, reduce the vinegar to 1/4 cup. In a mixing bowl, combine the vinegar syrup with the mustard, honey, and ancho chile powder and season to taste with salt and pepper. Let rest 30 minutes. Preheat grill. Brush the salmon with the glaze and grill 3 minutes on each side for medium. Serve with the

Spicy Tomato Relish

Ingredients

• 2 medium ripe tomato
• 2 tablespoons finely diced Spanish onion
• 2 tablespoons chopped parsley
• 1-teaspoon red pepper flakes
• 1/4-cup red wine vinegar
• 1/4-cup olive oil
• Salt and freshly ground pepper

Directions:
Combine all ingredients in a bowl and season with salt and pepper to taste. Serve at room temperature

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