Specialty Pasta Salad

Antipasto Pasta Salad - Ziti, Cheese, Italian Cold Cuts, Olives, Pepperoncinis & Green Peppers, Red Onions, Chick Peas, Herbs & Italian Vinaigrette

New Side Dishes

Grilled Summer Squash & Zucchini with Honey Lime Dressing ~ Mexican/Southwestern Black Bean Salad

Specialty Side Salad

Fried Chicken Salad - with Seasonal Greens, Romaine, Cucumbers, Tomatoes, Peas, Red Onion & Carrots, Sprouts & Buttermilk Ranch Dressing

Caprese Salad - Heirloom Tomato Slices, Fresh Mozzarella & Basil, Extra Virgin Olive Oil & Cracked Black Pepper

Sandwich Specials

Sicilian Mushroom - Grilled Marinated Portobello Mushrooms, Roasted Peppers, Fresh Mozzarella, Basil Leaves, Sun-dried Tomato Spread on Crusty French Bread

Middle Eastern Wrap - Grilled Eggplant, Feta Cheese, Shredded Lettuce, Pickled Peppers, Kalamata Olives & Hummus

Turkey Salad - Curried Turkey Salad with Dried Cranberries, Toasted Pecans, Lettuce & Honey Dijon Dressing on a Soft Egg Roll.

Hot Entrees

Seafood Cioppino - Tomato-Fennel Broth simmer with Shrimp, Scallops & Fish. Served with Jasmine Rice.

Grilled Chili-Cumin Crusted Salmon - Carrot-Cucumber Sambal, Grilled Asparagus & Crispy Potato Cakes

East Indian Chicken Curry - Boneless Chicken, Coconut Milk, Ginger & Curry. Served with Basmati Rice, Raita & Naan Bread

Hot Pasta

Sausage Cacciatore - Peppers, Onions & Mushrooms Simmered in a Tomato Sauce with Sherry & Herbs tossed with Potato Gnocchi

Stuffed Red Peppers - Filled with Rice, Ground Chuck, Herbs, Baked in a Marinara Sauce

Tomato Risotto - Creamy Arborio Rice, Chicken Stock, Sun-Dried Tomatoes, Plum Tomatoes & Basil

Braised Veal Shoulder - Fresh Baby Artichokes & Pearl Onions, Mint, Nero D'Avola & Chilies. Served with Parsley Buttered Egg Noodles.

Desserts

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

Boston Cafe & Catering Recipe of the Week
Our Creations

Classic Cobb Salad
Yield: 4 servings

• 2 chicken breast, skinless and boneless
• Drizzle of olive oil
• 1/2 pound raw bacon
• 1/2cup extra virgin olive oil
• Juice from one lemon
• 1/2 pound blue cheese
• Salt & pepper
• 1 avocado, peeled & pitted
• 1 ripe tomato, peeled, seeded & diced
• 2 hard boiled eggs
• 2 heads of Boston lettuce, washed, dried and thinly sliced

Preheat the grill. Season the chicken breast with olive oil. Place the chicken on he grill and cook for 4 minutes on each side. Remove from the grill and dice the chicken small. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. In a mixing bowl. whisk the olive oil and lemon together. Whisk in 1/2 pound of the blue cheese, a handful at a time. Whisk well. Season with salt & pepper. Set aside. Using a knife, dice the avocado. Season with salt & pepper. Season the tomatoes with salt & pepper. Thinly slice the eggs and season with salt & pepper. In a large bowl, toss the lettuce with the dressing. Season with salt & pepper. Mound the lettuce in the center of each plate. To garnish each salad, make rows of each: avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immediately.

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