Specialty Pasta Salad

Provencale Pasta Salad - Penne Pasta, Lemony Dressing, Olives, Artichokes, Capers, Roasted Red Peppers, Roasted Mushrooms

Specialty Side Salad

Chef's Summer Chop Salad - Bibb & Romaine Lettuce with Chopped Tomatoes, Peppers, Onions, Fresh Basil, Roasted Turkey, Genoa Salami & Crispy Niman Pancetta all tossed in Light Basil & Garlic Vinaigrette

BLT Salad - Shredded Iceberg and Romaine Lettuce, tossed in Buttermilk Ranch Dressing, with Maple Cured Bacon, Slow Roasted Tomatoes & Shredded Cheddar Cheese

Sandwich Specials

Greek Roast Beef Wrap - House Roasted Rare Skirt Steak, Feta Cheese, Marinated Cucumbers, Olives, Tomatoes, Lettuce

Dill Tuna Salad Panini - Dolphin Safe Albacore Tuna with Tomato Slices, Caramelized Onions & Dill Harvarti Cheese on Multigrain Bread

Turkey & Pancetta Panini - Roasted Natural Turkey Breast, Crispy Pancetta, Sliced Tomatoes, Roasted Onions & Peppers with Herb Mayo & Provolone Cheese on Brioche

Pasta

Blackened Chicken Alfredo - Blackened Chicken, in a Spicy Alfredo Sauce with Peas & Spinach over Mini Penne

Cippino - Italian Shellfish Stew, with Mussels, Clams and Shrimp over choice of Linguine or Mini Penne

Entrees

Grilled Skirt Steak - Marinated in Summer Herb Oil with Roasted Corn Salsa

Thai Stuffed Bell Peppers - Spicy Asian Seasoned Beef in Bell Peppers, with Soy Ginger Demiglace

Soups

Gazpacho - Chunky Tomato Basil Soup, Served Cold, garnished with Fresh Herbs

Award Winning Clam Chowder - Our Version received Best Appetizer at Taste of the Town in Lowell, and was described by David Belkin of the Boston Globe as "Effete, Delicate and Naunced". An absolute show stopper.

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, Pecan Bars, Peanut Butter Macaroons & Lemon Squares.

Selections may vary depending in the size of your party.

Honey Lavender & Thyme Creme Brulee - Inspired by the Countryside in Southern France

Boston Cafe & Catering Recipe of the Week
Our Creations

Fresh Local Berries with Sabayon Sauce

• 2 qt Your Favorite Local Berries (many in season right now!)
• 1/2 cup Sugar
• 2 oz. Triple Sec

Combine above ingredients and reserve.

• 1 qt Heavy Cream
• 1 cup Sugar
• 1/4 cup White Wine
• 4 ea Egg Yolks

1. Whip Cream to Medium Peaks
2. Combine Sugar, Eggs and White Wine and Mix Together over a double boiler, continue stirring constantly until eggs turn pale yellow (should look like the yolk of an over easy egg)
3. Fold Whip Cream into egg mixture with a rubber spatula.
4. Top berries with sabayon sauce, garnish with sprigs of fresh mint.

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