Specialty Pasta Salad

Supreme Pizza Pasta Salad - with Chopped Tomatoes, Provolone Cheese, Herbs, Green Peppers, Marinated Button Mushrooms, Pepperoni, Red Onions, Tossed with Tomato-Basil Vinaigrette & Gemilli

Specialty Side Salad

Green Beans & Egg Salad - Along with Seasonal Greens with Frisse, Red Watercress, Yukon Gold Potatoes, Cherry Tomato Halves, Goat Cheese Dressing

Spinach Salad & Grilled Chicken - Fresh Peaches, Red Bell Pepper Strips, Baby Spinach & Black Olive Dressing

Sandwich Specials

Lobster Roll - Knuckle & Claw meat only with a Touch of Mayo & Celery. Served on a Soft French Roll with Shredded Lettuce..

TLT - Turkey Bacon, Roast Turkey, Lettuce & Tomato on Sour Dough Bread. Served with Guacamole Mayo as a Condiment..

Crab Cake Sandwich - Maryland Lump Crab Cake with Tomato Slices, Boston lettuce on Soft Egg Roll. Served with Lemon Remoulade as a Condiment.

Hot Pasta

Baked Penne with Five Cheeses - Ricotta, Gorgonzola, Fontina, Mozzarella & Romano Tossed with Plum Tomatoes, Cream & Basil

NNO Pasta - New-New Orleans Fettuccine, with Spicy Sausage, Shrimp, & Chicken, Garlic Cream Sauce & Parmesan Cheese

Orecchiette & Broccoflower - Smoked Bacon, Extra Virgin Olive Oil, Chicken Broth Tossed with Pasta & Parmesan Cheese & Toasted Bread Crumbs.

Hot Entrees

Louisiana Sticky Chicken - Skinless-Boneless Chicken Breast, Cheese Grits, Braised Rainbow Swiss Chard

Andouille & Chicken Jambalaya - White Rice with Smoked Ham, Pulled Chicken & Trilogy of Veggies

John Balvin's Homemade Specialty Desserts

Chocolate Chip, Brownies, Dream Bars, Linzer Bars, Ginger Molasses, Oatmeal, Double Chocolate-Pecan, White Chocolate Chip, Peanut Butter Cookies, Snickerdoodles, Chocolate & Raspberry Meringue.

Selections may vary depending in the size of your party.

New Feature Individual Dessert - Crème Brulee - Sweet Egg Custard with a Thin layer of Burnt Sugar on top of the Custard Served in an Individual Ramekin

Boston Cafe & Catering Recipe of the Week
Our Creations

Bread Pudding with Whisky Caramel Sauce
Yield: About 8 servings.

• 1 cup sugar
• 2-1/4 teaspoons cinnamon
• 6 eggs
• 1 cup milk
• 1 cup heavy cream
• 1 tablespoon vanilla
• 2 tablespoons butter, melted
• 12 ounces fresh brioche bread, cut into medium cubes (1/2- to l-inch cubes)
• 1/2 cup raisins
• 3/4 cup coarsely chopped pecans

Whisk the sugar and cinnamon together in a mixing bowl. Add the eggs, milk, cream, and vanilla and beat on medium speed of the mixer until smooth. Add the butter. In a separate bowl, combine the bread cubes, raisins, and pecans, tossing to mix. Pour the egg mixture over the bread mix and stir until well mixed. Allow the bread to soak for 10 minutes.

Spoon the pudding into the baking dish. Place the pan on the middle rack of the oven and bake about 40 minutes until firm and lightly browned. Remove dish from the oven and cool before serving.

To serve, cut the pudding into squares and place on serving plates. Pour the warm Whiskey Caramel Sauce directly over the bread pudding.

Whisky Caramel Sauce

• 1 cup purchased caramel sauce
• 1 ounce whiskey

Pour the caramel sauce into a heavy-bottomed saucepan. Gradually add the whiskey to the pan, whisking to blend. Heat over medium heat until the sauce comes to a boil. Remove from the heat. Serve warm.

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