Specialty Pasta Salad

Muffuletta Salad - Red Onions, Celery, Cubed Salami, Mortadella, Smoked Ham, Turkey, Cheese, Herbs, Black & Green Olives Tossed with Cavatappi Pasta with Cider Vinaigrette

Specialty Side Salad

Grilled Salmon Filet - With Watercress, Frisse & Baby Spinach, with a Sesame-Soy Ginger Vinaigrette

Arugula, Black Mission Figs & Grilled Prosciutto - Nutty Arugula Tossed, Strips of Asiago Cheese with Chunky Roasted Red Pepper Vinaigrette

Sandwich Specials

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

Asian Stir-Fry Wrap - Julienne Chicken, Oriental Vegetables, Bean Sprouts, Thin Rice Stick Noodles, Indonesian Peanut Dipping Sauce

Falafel Pita - Chick Pea Patties with Shredded Lettuce, Sprouts, Chopped Tomatoes & Sliced Cucumber with Herb Yogurt Sauce

Hot Pasta

Baked Pastitsio - Ziti, Ground Beef, Tomatoes, Béchamel Sauce & a Touch of Cinnamon

Tomato-Basil Risotto - Creamy Italian Rice simmered with Oven Dried Tomatoes, Vegetable Stock, Basil & Parmesan Cheese

Wild Mushroom Raviolis - Ragu of Crazy Mushrooms, Wild Mushroom Filled Pasta with Porcini Cream Sauce scented with Rosemary & Mint.

Entrees

Stuffed Chicken with Artichokes, Prosciutto & Leeks - Red Pepper-Tomato Sauce & Garlic Spinach. Served Soft Creamy Polenta

West Indies Spiced Chicken Breast - A Platter of Grilled Banana, Black Bean Salad & Corn Bread Salad with Lime & Cilantro

Summertime Offerings

Cold Grilled Vegetable Gazpacho - Green & Red Peppers, Red Onion, Zucchini & Summer Squash, Tomato Broth, Cilantro & Lime

Award Winning Clam Chowder - Serious Clams & Potatoes with Sweet Cream & Westminster Crackers

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 & Key Lime Squares.

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

Apple Cinnamon Crème Brulee
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 6 servings

• 3 Granny Smith apples
• 1 tablespoon cinnamon
• 1/4 cup sugar, plus 6 tablespoons
• 1/4 cup water
• 6 egg yolks
• 1 teaspoon vanilla
• 1 1/2 cups heavy whipping cream

Peel and core apples. Cut into bite sized chunks. Cook the apples in the cinnamon, 1/4-cup sugar, and water.

Cook for 7 to 8 minutes until tender, but not mushy. Set aside to cool.

Preheat oven to 325 degrees F.

Whisk egg yolks and 6 tablespoons sugar. Whisk until light yellow. Add vanilla. While whisking, gradually pour in whipping cream.

Divide apples evenly into 6 ramekins. Ladle cream mixture evenly over the apples. Place ramekins in a baking dish. Pour hot water halfway up to the sides of the ramekins. Bake the custard until set, approximately 40 minutes.

Keep the ramekins in the water bath and let them cool for about 30 minutes. Remove from water and chill overnight in the refrigerator.

Sprinkle sugar on top of crème and then torch until golden brown.

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