Specialty Pasta Salad

The Ultimate Pizza Pasta Salad - Wagon Wheels, Sun-dried Tomatoes, Green Peppers, Celery, Mushrooms, Red Onion, Pepperoni, Cheese, Chopped Plum Tomato. Tossed in Tomato Herb Vinaigrette

Specialty Side Salads

Seasonal Greens Salad - Curly Endive, Romaine, Shaved Fennel, Candied Walnuts, Gorgonzola & Champagne vinaigrette

Sandwiches

Philly Steak & Cheese - Griddled Onions, Peppers & Melted Provolone Cheese stuffed in Crusty French Bread

Smoked Beef Brisket - Cole Slaw & BBQ Sauce on a Soft Egg Roll.

Chicken Cordon Bleu Sandwich - Breaded Chicken Cutlet with Ham, Swiss Cheese on Sour Dough Bread with Honey Mustard.

Hot Entrees

Shrimp Etouffee (ay-too-fay) - A Creole specialty Creamy Dark Spicy Sauce with the Trilogy of Vegetables, Peppers, Onions, & Celery served with Steamed Rice

Sweet & Sour Grilled Salmon - Topped with Glazed Pineapple & Mint. Served with Orange-Raisin Couscous with Almonds & Parsley

Pasta Sautés

Meatballs & Raviolis - Three-Cheese Raviolis, Marinara & Joey Homemade Meatballs

Chicken & Eggplant Parmesan - Sautéed Breaded Cutlets Baked with Mozzarella, & Tomato Sauce. Served Over Linguini

Shrimp & Farfalle Primavera - Asparagus, Garden Peas, Cream, Basil & Parmesan Cheese

All the above Pasta Dishes are served with Roasted Garlic Bread Sticks & Garden or Caesar side Salad

Desserts

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

Boston Cafe & Catering Recipe of the Week
Our Creations

Peach Cobbler

Topping:

• 2 cups al purpose flour
• 1 T baking powder
• 1/4 t salt
• 2 T sugar
• 1 T orange zest
• 4 T cubed butter, cut into 16 pieces
• 1/2 cup milk
• 2 large eggs

Filling:

• 14 peaches, pitted and peeled cut into 1/8's
• 1 1/2 cups sugar
• 1 t cinnamon
• 1/4 t nutmeg

Preheat the oven to 350 degrees F
Butter a 10 x 12 x 2 baking pan

Make the topping: Mix all the ingredients, including the orange zest, in a medium-sized bowl. Using a fork cut the butter into this mixture until it has the consistency of coarse meal. Add the milk and eggs, and mix until smooth. Cover and refrigerate.

Make the filling: Cut the peaches into bite-sized chunks. In a large mixing bowl, combine the sugar and spices. Add the peach chunks and toss until they are well coated.

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