Specialty Pasta Salad

Chef's Pasta Salad - Roast Turkey, Smoked Ham, Green Peppers, Pickled Peppers, Black Olives, Celery, Red Onions, Cheese & Creamy Italian Dressing Tossed with Shell Pasta

New Side Dishes

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

Specialty Side Salad

Raspberry Salad - Shaved Fennel, Honey Toasted Hazelnuts, Fresh Raspberries, Seasonal Greens & Raspberry Vinaigrette

Watercress & Pear Salad - Red Watercress, Frisse & Seasonal Greens, Maytag Blue Cheese & Orange-Beet Dressing

Sandwich Specials

Latino Pulled Pork - Slow Roast Pork Shoulder, Cuban Spices with Sweet Onions, Roasted Peppers, Melted Provolone Cheese on Egg Roll

Italian Stallion - Capicolla, Salami, Mortadella, Prosciutto, Roasted Red Pepper, Mozzarella, Pesto & Shredded Lettuce on Roasted Onion Focaccia

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

Asian Stir-Fry Wrap - Marinated Chicken, Oriental Vegetables, Bean Sprouts, Thin Rice Noodles, Orange-Ginger Dipping Sauce

Entrees

Grilled Salmon - Chili Honey Glazed with Ginger-Red Onion Relish, Roasted Potatoes, Grilled Asparagus

Pine Nut Crusted Chicken Breast - Roasted Poblano Sauce, Zucchini-Angel Hair Pasta Cake & Cumin Scented Carrots with Cilantro & Feta

Hot Pasta and Soup

Crab & Asparagus Risotto - Creamy Risotto, Lump Crab Meat, Fresh Herbs & Spring Asparagus

Chicken & Pesto Pasta - Penne Pasta, Boneless Chicken Breast, Roasted Red & Green Peppers & Parmesan Cheese

Gnocchi & Sausage Cacciatore - Tomato Sauce with Fresh Herbs, Sherry Wine, Peppers, Onions & Mushrooms Tossed with Potato Gnocchi

Chicken & Corn Chowder - Roast Chicken, Smoked Bacon, Fresh Corn, Thyme, Red Peppers, Onions, Potatoes, Corn Stock & Cream

Desserts

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

Boston Cafe & Catering Recipe of the Week
Our Creations

Mint Julep
Makes 1 Drink

• 6-8 Mint Leaves
• 1 T Simple Syrup (50/50 sugar-water mixture)
• Crushed Ice
• 2 1/2 oz Bourbon
• Mint Sprigs for Garnish

Put the mint leaves and the syrup in the bottom of a tall glass. With the handle of a wooden spoon crush and mash the leaves to extract the flavor.

Fill the glass with crushed ice. Pour in the bourbon.

With a long-handed soon, jiggle (not stir) to chill and mix. Garnish with a sprig of mint.

Dirty Martinis
Use your traditional method for martinis without vermouth substitute a splash of green olive juice. Garnish with a couple of big green olives, pickled okra or green tomato olives

• Homemade Gingerale and bourbon
• 2 cups sugar
• 1-cup water
• 1/2 cup sliced ginger
• 10 cups soda water
• 4 cups quality bourbon
• Ice cubes
• 16 orange wheels, for garnish

Combine sugar, water, and ginger in large saucepan. Bring to a boil over medium heat and stir until sugar dissolves. Once sugar dissolves, remove from the heat and let stand until cool. Strain through a fine sieve.

In a large pitcher, combine the cooled ginger syrup with the soda water and bourbon. Stir to combine. Fill 16 tall glasses with ice and top with the ginger-bourbon mixture. Garnish the rim of each glass with an orange slice. For individual serving, combine 2 tablespoons of syrup with 1/4 cup of bourbon and a little over 1/2 cup of soda water.

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