Specialty Pasta Salad

Roasted Vegetable Pasta Salad - Fennel, Corn, Red Onions, Zucchini, Summer Squash, Green & Red Peppers Tossed with Balsamic Vinaigrette & Garden Shell Pasta

Specialty Side Salad

Grilled Chicken & Arugula Salad - Southwestern Style Rubbed Chicken Breast, Black Beans, Fresh Corn, Avocados & Red Onion Slices with an Orange-Chili Dressing

Kicked UP Waldoft Salad - Gala Apples. Raisins, Candied Walnuts, Gorgonzola, Seasonal Greens with Frisse, Red Watercress & Honey Yogurt Dressing

Sandwich Specials

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

Chicken Cordon Bleu - Smoked Ham, Swiss Cheese & Honey Mustard

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

Cobb Salad Wrap - Avocado, Smoked Turkey, Applewood Smoked Bacon, Green Leaf Lettuce & Blue Cheese

Hot Pasta & Entrees

Orecchiette - Italian Sausage, Broccoli Rabe, Chili Peppers, Sun-Dried Tomatoes & Chicken Broth

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

Sweet & Sour Salmon Filet - Glazed Pineapple, Served with Warm Couscous with Almonds Parsley & Raisins

Shrimp Scampi - Oven Roasted Plum Tomatoes & Asparagus Over Linguine

Gnocchi Bolognese - Potato Gnocchi with Northern Style Tomato Meat Sauce

Beer Battered Fried Catfish - Mashed Sweet Potato, Cole Slaw & Tartar Sauce

Summertime Offering

Cold Minted Strawberry Soup - Creamy Yogurt with Sliced Strawberries, Blended with Puree Strawberries, Honey & Fresh Mint

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 - Apple Cinnamon 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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