Specialty Pasta Salad

Cavatapi & Roasted Vegetable Pasta Salad - Cavatapi Pasta, Roasted Zucchini, Summer Squash, Broccolini, Mushrooms, Peppers and Corn, tossed in a Light Herb Olive Oil and Lemon Juice Dressing

Specialty Side Salad

Watermelon & Feta Salad - Watermelon, Feta Cheese, Mint and Green Olives over Mesculin Mix with a Mint Lemon Olive Oil Dressing

Chicken, Arugula & Peach Salad - Fresh Sliced Peaches, Diced, Roasted All White Meat Chicken, Fresh Arugula with a Walnut Vinaigrette Dressing

Sandwich Specials

Maine Lobster Roll - Maine Lobster Salad with Lettuce & Tomato

Italian Chicken Sandwich - Grilled Chicken Breast, Black Olive Tapenade, Roasted Red Peppers, Arugula and Fontina Cheese

Moroccan Vegetable Pita Pocket - Roasted Eggplant, Broccolini, Chic Peas, Tomatoes & White Beans tossed in a Mixture of Moroccan Spices, Finished with Tahini, Baba Ganouj and Leafy Lettuce

Pasta

Chicken and Spinach Alfredo - Grilled Chicken Breast, Creamy Alfredo Sauce, Wilted Spinach with Spinach and Roasted Garlic Raviolis

Tortellini Primavera - Cheese Tortellini tossed in a Rustic Italian Red Sauce with Roasted Summer Vegetables finished with Parmesan Cheese

Entrees

Masaman Curried Chicken - Chicken Breast in a Masaman Curry and Coconut Stew, with White Potatoes, Carrots & Leeks. Served with Steamed Jasmine Rice on the side

Grilled Flank Steak - Marinated and Grilled Flank Steak with Shallot Buerre Rouge on the side

Traditional Mexican Corn Cakes - Traditional Mexican Corn Cakes Pan Seared and Served Warm with Roasted Broccolini, Roasted Corn Salsa, Guacamole and Chipotle Sour Cream

Soups

Watermelon Gazpacho - Watermelon Slow Poached in Riesling Wine, Pureed and Served with Minted Creme Friache on the side

Zucchini and Fennel Soup - A Puree of Zucchini and Fennel, Finished with Creme Fraiche and candied Fennel

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, Cherry Apricot Cookies, and Apricot Linzer Torte.

Selections may vary depending in the size of your party.

Boston Cafe & Catering Recipe of the Week
Our Creations

Beer Battered Local Haddock

• 2 lb Fresh Haddock
• 1/4 cup Corn Meal
• 1 1/2 cup Your Favorite Beer
• 1/2 tsp Dry Instant Yeast
• 1 tbsp Salt
• 1 tbsp Garlic Powder
• 1 tbsp Paprika
• 1 tbsp Black Pepper
• 2 cups Flour
• 4 oz Vegetable Oil

1. Remove Haddock from packaging and gently pat dry with paper towels
2. Combine Flour First with Salt, Garlic, Paprika and Black Pepper
3. Add in Beer and Mix Well, then add in yeast and mix well. Allow to rest at room temperature for 1/2 hour to 1 hour
4. Gently toss Haddock in Corn Meal and then into beer batter mixture
5. Drain off excessive batter
6. Heat Vegetable Oil in pan and bring to 350 degrees. Place fish in pan, turn after four minutes and cook on 2nd side.

***Chef's Note, if you have a fry-o-later use that or you can use a wok and enough vegetable oil to cover the fish. Once the fish floats its done ***

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