Specialty Pasta Salad

Rachael Ray's Pasta Salad with Ricotta Salata and Broccolini - Giving it up to the queen of Pasta Salads, with Cavatapi Pasta, Ricotta Salata, Broccolini, Grape Tomatoes, and an Herb Garlic Extra Virgin Olive Oil Dressing

Specialty Side Salad

Ham & Egg Salad - Boston Bibb Lettuce, Balsamic Sherry Shallot Dressing, Crisped Proscuitto Ham Drizzled with Chive Aioli, Topped with Chopped Hard Cooked Eggs, Marinated Cucumbers and Shaved Parmesan Reggiano

Salad Nicoise - All White Meat Tuna Tossed in Lemon Juice and Olive Oil, over Field Greens, with Kalamata Olives, Roasted Tomatoes and Herb Cooked Egg Slices and Lemon Tarragon Dressing

Sandwich Specials

Caribbean Turkey Wrap - Smoked Turkey Breast, Lettuce, Caramelized Onions, Caramelized Pineapple and a Citrusy Aioli

Mojo Pork Sandwich - Pork Loin marinated in Orange Juice, White Wine and Cilantro, Slow Roasted and Sliced Thin, with Citrus Cilantro Cream, Lettuce, Onion and Tomato on Brioche Bread

Shaved Sirloin Sub - Shaved Rare Roasted Sirloin Steak, Caramelized Onions, Chive Aioli and Roasted Mushrooms on a Sub Roll

Pasta

Chicken & Shrimp - Grilled Chicken and Shrimp in a Gorgonzola Cream Sauce with Sundried Tomatoes, Broccolini over Penne Pasta

Chicken Milan - Grilled Chicken Breast, Roasted Red Peppers, Sliced Portobello Mushrooms over Cavatapi Pasta in a Roasted Red Pepper Cream Sauce

Entrees

Arroz Con Pollo - Chicken and Rice in a Spicy Broth, with Peppers, Onions, Tomatoes and Jicama

Carolina Golden Barbecue Steak Tips - Our Sirloin Steak Tips Grilled to Perfection, Slathered with Sweet n' Tangy Golden Barbecue Sauce. Served with Warmed Apple & Cabbage Slaw

Soups

Butternut Squash Bisque with Roasted Cortland Apples - Sweet Butternut Squash Soup, Garnished with Roasted Cortland Apples

Specialty Sides

Warmed Apple and Cabbage Slaw

Butternut Squash and Basil Risotto

Specialty Desserts

Pumpkin Bars

Apple Almond Spice Cookies

Boston Cafe & Catering Recipe of the Week
Our Creations

Blackened Beef with Corn and Pepper Sauce

• 2 lbs Beef Tenderloin
• 1/2 tbsp Ground Fennel Seeds
• 1 tsp Salt
• 1 tsp Black Pepper
• 1/4 tsp Cayenne

1. Cut Beef into 4 ea (8 oz) Steaks and Press the Rub into the meat
2. Broil the Steaks on each side for 4 Minutes

Corn & Pepper Sauce

• 3 ea Ears of Corn with Husks on
• 3 oz Large Onions, diced
• 1 tsp Olive Oil
• 1 oz Tomato Paste
• 5 oz White or Red Wine
• 1 ea Bay Leaf
• 1 cup Beef Broth
• 1/4 tsp Tumeric
• 1 ea Thyme Sprig
• 1 tbsp Minced Garlic
• 1/2 tbsp Butter
• 1/2 tsp Curry Powder
• 3 oz Diced Red Pepper
• 3 oz Diced Green Pepper
• 1/2 tsp Diced Jalapeno

1. Dampen Corn Husks and Roast at 37 degress for 15 mins
2. Remove Husks and then Corn from cob (Reserve the cob)
3. Saute Onions in Olive Oil until browned. Add Tomato pasts and saute for 1 min. Add wine and reduce till dry.
4. Add brith, bay leaf, thyme and reserve cobs. Reduce by 1/4 and strain
5. Heat butter and saute peppers, corn & spices. Add in strained broth and simmer until all veggies are tender

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