Specialty Pasta Salad

Chef's Pasta Salad - Gazpacho Pasta Salad with Ziti, Salsa Tomatoes, Cucumbers, Celery, Herbs , Chilis & Red Wine Vinaigrette

Specialty Side Salad

Spinach & Frisse Salad - Fresh Corn, Roasted Peppers, Smoked Bacon Cider Vinaigrette

Grilled Sweet Potato & Asparagus Salad - Seasonal Greens, Red Watercress Orange-Dill Dressing

Sandwich Specials

Hot Fenway Sausage Bomb - Loaded with a Spicy Mixture of Roasted Red & Green Peppers, Onion on a Ciabatta Roll

Cobb Sandwich - Roasted Turkey, Blue Cheese, Avocado, Tomatoes, Smoked Bacon, Green Leaf Lettuce on Sour Dough Bread

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

Ham & Crab Meat Salad Sandwich - Jumbo Lump Crab Meat Salad & Sliced Smoked Virginia Ham on Pumpernickel Bread

Entrees

Grilled Jamaican Jerk Chicken - Green Mango Slaw, Banana Chutney & Jamaican Hot Sauce,

Catfish Pecan Meuniere - Batter Dipped Catfish Fillets Sautéed with Pan-Fried Potato, Red Onion-Asparagus Hash & Worcestershire Cream sauce

Hot Pasta

Shrimp, Asparagus & Peas - Farfalle, Cream, Parmesan, Fresh Herbs & Spring Peas & Asparagus

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

Baked Shells - Grilled Eggplant, Tomato, Roasted Garlic, Fontina, Fennel & Herbed Ricotta Pockets

Desserts

Chocolate Chip, Brownies, Dream Bars, Linzer Bars, Pecan Bars, Ginger Molasses, Oatmeal, Double Chocolate-Pecan, White Chocolate Chip, Peanut Butter Cookies, Snickerdoodles & Butterscotch-Orange Cookies
Selections may vary depending in the size of your party.

Boston Cafe & Catering Recipe of the Week
Our Creations

Creamy Latin Pasta Salad
Serves: 6 to 8 servings

• 1 pound gemilli pasta (3/4 of a 16-ounce box)
• 1/2 cup evaporated milk
• 1/4 cup extra-virgin olive oil
• 1 cup crumbled feta cheese or queso blanco
• 1/2 cup fresh cilantro leaves
• 1 lime, juiced
• Salt and freshly ground black pepper
• 1 cup finely diced ham
• 1 orange bell pepper, seeded, ribbed, and chopped
• 1 red bell pepper, seeded, ribbed, and chopped
• 1 cup frozen peas
• 1/2 small red onion, thinly sliced
• 1/2 cup peeled and chopped jicama
• 1/2 cup pimento stuffed olives

Bring a large pot of salted water to a boil. Add the pasta, stir with a wooden spoon, and cook until tender but not mushy, about 10 minutes. Drain, place in a large bowl and set aside.

While the pasta cooks, combine the evaporated milk, oil, feta, cilantro, lime juice and some salt and pepper in a blender. Puree until the dressing is smooth and creamy.

Place the drained pasta in a large bowl. Add the ham, bell peppers, peas, onions, jicama and olives. Pour the dressing over the pasta and gently mix it into the salad. Cover the bowl with plastic wrap and chill for at least 30 minutes or up to 2 hours before serving.

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