Specialty Pasta Salad

Succotash Pasta Salad - Tri Color Rotinis tossed with Pumpkin Sage Oil, with Diced Butternut Squash, Roasted Sweet Corn and Lima Beans

Specialty Side Salad

Caribbean Shrimp Salad - Grilled Shrimp atop a bed of Mixed Field Greens with Cilantro Mango Vinaigrette, Plantain Tostones, Diced Pineapple, Papaya and Mango

Mushroom Nut Salad - Roasted Shitake and Button Mushrooms, Roasted Cashews, Roasted Macadamia Nuts and Sunflower Seeds over Shredded Cabbage and Carrots mixed with Shredded Iceberg Lettuce, accompanied by White Balsamic Vinaigrette

Sandwich Specials

Maple Pork Melt - Sliced Thin Maple Glazed Pork Loin topped with Melting Fig and Onion Wesleyendale Cheese accompanied by Maple Honey Mustard, Caramelized Onions and Lettuce

Pesto Lamb Wrap - Slow Roasted Sliced Leg of Lamb, Provolone Cheese, Roasted Tomatoes and a Pesto Mayonnaise on a Sun Dried Tomato Wrap

Pasta

Butternut Squash Raviolis - Butternut Squash Ravioli tossed in a Sage Browned Butter, with Wild Mushrooms, Grilled Sliced Chicken and Parmesan Cheese

Shrimp and Tortellini Tomato Cream - Grilled Shrimp, Roasted Tomatoes, Roasted Zucchini and Yellow Squash over Cheese Tortellinis tossed in a Tomato Cream Sauce

Entrees

Thai Chicken and Pepper Kebobs - Skewers of Chicken Breast, Red Peppers, Green Peppers in a Sweet Soy Marinade served in Steamed Napa Cabbage Boats finished with Spicy Peanut Sauce and Sesame Seeds

Braised Pork Osso Bucco - Slowly Braised Pork Osso Bucco, Braised in a White Wine Rosemary Pork Jus, Braised with White Beans and Tomatoes

Soups

Cream of Wild Mushroom Soup - A Blend of Five Mushrooms, in a Velvet Cream Base, garnished with White Truffle Oil

Specialty Desserts

Macadamia Cranberry Cookies
Blond Brownies with a Maple Cream Frosting

Boston Cafe & Catering Recipe of the Week
Our Creations

Pumpkin Creme Brulee

• 2.5 cups Whipping Cream
• 1 ea Vanilla Bean Split
• 10 ea Egg Yolks
• 12 tbsp Sugar
• 2 tsp Ground Nutmeg
• 1 cup Solid Pack Pumpkin
• 4 tbsp Triple Sec or Orange Flavored Brandy
• 1/2 cup Brown Sugar
• 1 tsp Cinnamon

1. Preheat Oven to 350
2. Bring Cream to a Boil in a Heavy Sauce Pan
3. Remove From Heat
4. Add in Vanilla Bean and Steep for 30 minutes
5. Whisk together the Yolks, 6 tbsp Sugar and Nutmeg
6. Add the Pumpkin and Orange Liqueur and mix until smooth
7. Whisk in the cream/egg mixture
8. Divide the custard into 12 1/2 cup Ramekins
9. Arrange Ramekins in a heavy large baking pan
10. Fill pan 1/2 way up the height of the ramekins with warm water
11. Bake for about 20 minutes or until sides are set but center moves slightly
12. Remove from water bath and cool
13. Refrigerate for one hour or overnight
14. Sprinkle Ramekins with Sugar and Brulee with Creme Brulee Touch

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