Specialty Pasta Salad

Pea, Parsley & Penne Pasta Salad - Penne Pasta tossed in a Light Italian Vinaigrette, with Peas, Carrots, Roasted Pearl Onions, Diced Tomatoes and Freshly Chopped Parsley

Specialty Side Salad

New England Autumn Salad - Red Leaf Lettuce, Toasted Walnuts and Pecans, Roasted Delicata Squash Rings, Dried Cranberries and Parmesan Chips, with a Cranberry Red Wine Vinaigrette

Butter Beans, Tuna and Celery Salad - Creamy Butter Beans, All White Tuna in a Chive Dressing, Thinly Sliced Celery and Mesculan Greens, Garnished with Capers and Finished with a Lemon Mustard Ranch Dressing

Sandwich Specials

Prosciutto, Brie and Apple Panini - Sliced Prosciutto, Roasted Granny Smith Apple Slices, Brie Cheese, Caramelized Onions and Dijon Mustard on Grill Pressed Ciabatta Bread

Pulled Chicken Po Boy - Pulled Barbecue Chicken, on a Hearty roll, topped with Smoked Gouda Cheese and Red Cabbage Slaw

Pasta

Smokey Pork Papardelle - Smoked Pork Shoulder, Granny Smith Apple, in a Champagne Thyme Jus tossed with Fresh Papardelle Pasta, Finished with Smoked Sea Salt

Shrimp Saganaki over Angel Hair - Our twist on a Greek Mediterranean Classic, Shrimp sautéed with Tomatoes Olives, Feta and Fresh Dill. Served over Angel Hair Pasta

Entrees

New England Chicken Pot Pie - Slowly Stewed Chicken Swimming in a Creamy Gravy with Butternut Squash, Apples, Pears and Sweet Potatoes, with a Flaky Puff Pastry Top

Sweet Sausage, Shrimp & Tomato Stew - Sweet Italian Sausage, Jumbo Shrimp, Roma Tomatoes, Stewed with bell Pepper, Basil & Tarragon

Soups

Manhattan Fish Chowder - Cod and Scallop Chowder, with Hearty Vegetables in a Spicy Tomato Cream

Specialty Sides

Wild Rice Stuffed Tomatoes

Roasted Haricots Verts with Shallots

Specialty Desserts

Gingerbread Cookies

Granny Smith Apple Pie Bars

Boston Cafe & Catering Recipe of the Week
Our Creations

Grilled Shiitake Mushrooms with Soy Sesame Glaze

• 2 1/2 lbs Shiitake Mushrooms
• 10 ea Scallions
• 2 tbsp Toasted Sesame Seeds

For Glaze:

4 oz Soy Sauce	1 tbsp Sesame Oil
2 oz Water	1 tbsp Minced Garlic
2 oz Peanut Oil	2 tsp Minced Ginger
2 oz Tahini	1/2 tsp Crushed Red Pepper

1. Combine All Ingredients for Glaze
2. Add the Mushrooms and Green Onions to the Glaze and Marinate at least 15 mins or up to 1 hour
3. Remove the mushrooms and green onions from the glaze, letting the excess drain away
4. Grill the Mushrooms and green onions on a preheated grill for about 2 minutes on each side
5. Scatter with Sesame Seeds and Serve

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