Specialty Pasta Salad

Three Olive Pasta Salad - Kalamata, Black & Green Olives, with Roasted Peppers and Onions, Fresh Oregano and Basil with Penne Pasta and a Light Vinaigrette

Specialty Side Salad

Raspberry, Brie & Apple Salad - Fresh Raspberries, Brie Cheese Crostinis, Sliced Granny Smith Apples, over Red Leaf Lettuce with an Apple Cider Vinaigrette

Thai Steak Salad - Skewers of Spicy Thai Marinated Flank Steak over Shredded Napa Cabbage and Mixed Greens, with Sesame Croutons, Carrot Threads and Daikon Matchsticks, Served with a Coconut Sweet Chili Dressing

Sandwich Specials

Carnegie Corned Beef Sandwich - Shaved Corned Beef, Caramelized Onions, Sweetened Sautéed Cabbage, Shaved Swiss & Pickles on Seven Grain Bread

Southwestern Grilled Chicken Wrap - Grilled Chicken breast, guacamole, Pico de Gallo, Shredded Cheddar and Shredded Iceberg Lettuce in a Garlic and Herb Wrap

Pasta

Butternut Squash Raviolis - Grilled Chicken, Roasted Delicata Squash Rings and Toasted Almonds Swimming in an Apple Brandy Cream Sauce

Greek Baked Penne - Penne Pasta, Ground Beef, in a White Bechamel sauce, Ricotta and Feta Cheese, Seasoned with Oregano, Onion, Clove, and Diced Tomatoes. Finished with Mozzarella Cheese

Entrees

October Chicken - Chicken Breast Stuffed with Wild Rice, Apples, Dried Cranberries and Walnuts, accompanied by Cider Butter, Travelling with Maple Roasted Autumn Squash

Vegetarian Stir Fry - Broccoli, Asparagus, Mushrooms, Onions, Peppers and Napa Cabbage in a Sweet Soy glaze over Lo Mein Noodles

Soups

Amish Chicken and Rice Soup - Creamy Chicken Soup with Wild rice, Roasted Fall Vegetables, Finished with Cheddar Cheese

Specialty Sides

Maple Mashed Butternut Squash

Risotto with Sun Dried Tomatoes and Fresh Herbs

Specialty Desserts

Almond Snap Cookies

Pumpkin Pie Bars

Boston Cafe & Catering Recipe of the Week
Our Creations

Browned Sage Butter

• 1 lbs Butter
• 32 ea Sage Leaves
• 8 tbsp Minced Shallots
• 4 tsp. Lemon Juice
• 1 cup Chopped Parsley

1. Heat butter in medium saucepot until foam subsides, then add sage leaves to fry
2. Transfer leaves onto paper towels to reserve
3. Add Shallots to butter & cooked until Shallots are golden brown, about 1 to 2 minutes
4. Add Lemon Juice (butter will foam) then remove from heat. Stir in Parsley, Salt & Pepper

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