Specialty Pasta Salad

Latin Pasta Salad - Gemilli, Jicama, Green Olives, Ham, Feta Cheese, Peppers, Red Onion, Cilantro, Peas & Creamy-Lime Dressing

New Side Dishes

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

Specialty Side Salad

Arugula Salad - with Baby Arugula, Poached Shrimp, Cannellini Beans, Kalamata Olives, Red Pepper & Basil Vinaigrette

Sandwich Specials

Hot Meatloaf Melt - Swiss Cheese, Russian Dressing & Red Onion on a Bulkie Roll

Ultimate Cuban - Roast Pork Shoulder, Smoked Ham, Bread & Butter Pickles, Provolone Cheese on Ciabatta Bread

Grilled Eggplant Focaccia - Grilled Eggplant, Roasted Red Peppers, Mozzarella Cheese & Pesto on Onion Focaccia

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

Hot Entrees

Baby Back Ribs - Baked Beans, Cole Slaw, Corn Bread & BBQ Sauce

Grilled Salmon - Pineapple Chili Salsa, Crisp Potato Cakes, Grilled Asparagus

Unstuffed Pork Tenderloin - Apple Pecan Stuffing, Green Beans, Roasted Potatoes & Herb Shallot Sauce

Hot Pasta

Grilled Chicken - Creamy Corn Risotto, Parmesan-Tomato Relish

Baked Potato Gnocchi - Baby Artichokes, Prosciutto, Herbs. Cream, Parmesan Cheese & Big Roasted Garlic Breadstick.

Broccoli Rabe Orecchiette - Italian Sausage, Basil, Sun-dried Tomatoes, Black Olives & Chicken Stock

Cheese Tortellini Primavera - Peas, Zucchini, Tomatoes, Herbs, Parmesan Cream, Mushrooms, Asparagus, Green Beans & Broccoli

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

Muffuletta Salad
Yield: 8 - 10 servings

• 1 pound small shell pasta, cooked until tender and cooled
• 1/2 pound salami, cut into 1/4-inch cubes
• 1 pound provolone, cut into 1/4-inch cubes
• 1/2 pound mortadella, cut into 1/4-inch cubes
• 1/2 pound boiled ham, cut into 1/4-inch cubes
• 20 pitted jumbo black olives, slices
• 20 green olives stuffed with pimientos, sliced
• 1/2 cup minced yellow onions
• 1 tablespoon minced garlic
• 1/2 cup chopped celery
• 1/2 cup chopped fresh parsley leaves
• 1/4 cup fresh thyme leaves
• Salt & Freshly ground black pepper
• 1 cup extra-virgin olive oil: Sub Vegetable Oil
• 6 tablespoons apple cider vinegar
• 1 teaspoon Worcestershire sauce

Hot Sauce

• 1/4 cup green onion, sliced thin
• 1/4 cup Parmesan

In a large mixing bowl, combine the pasta, salami, provolone, mortadella, ham, olives, onions, garlic, celery, parsley and thyme. Mix well. Season with salt and pepper. In a small mixing bowl, whisk together the oil, vinegar, Worcestershire, and hot sauce. Season with salt and pepper. Pour the dressing over the pasta mixture. Season with salt and pepper. Mix well. Store in an airtight container and refrigerate for at least 8 hours. Remove from the refrigerator and spoon onto a large platter. Garnish with green onion Parmesan cheese and serve.

Week of April 27th Specials and Recipe
Week of April 20th Specials and Recipe
Week of April 13th Specials and Recipe
Week of April 6th Specials and Recipe
Week of March 28th Specials and Recipe
Week of April 13th Specials and Recipe
Week of March 28th Specials and Recipe
Week of March 23rd Specials and Recipe
Week of March 16th Specials and Recipe
Week of March 9th Specials and Recipe
Week of March 2nd Specials and Recipe
Week of February 23rd Specials and Recipe
Week of February 9th Specials and Recipe
Week of February 2nd Specials and Recipe
Week of January 26th Specials and Recipe
Week of January 19th Specials and Recipe
Week of January 12th Specials and Recipe
Week of January 5th Specials and Recipe
Week of December 29th Specials and Recipe