Specialty Pasta Salad

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

Specialty Side Salad

New England Winter Salad - Red & Green Leaf Lettuce with Roasted Walnuts, Grilled Butternut Squash, Roasted Winter Mushrooms & Orange Cranberry Dressing

Roasted Beet & Avocado Salad - Romaine Lettuce tossed with Roasted Beets, Diced Avocado, Garlic Croutons Served with a Red Wine Vinaigrette

Sandwich Specials

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

Greek Chicken Salad Wrap - Fresh Dill Scented Chicken Salad with Olive Caponata, Roasted Peppers & Feta Cheese

Pasta

Vegetarian Baked Ziti - Roasted Eggplant, Yellow Squash, Red Peppers and Portobello Mushrooms tossed with Penne Pasta and Our Own Sicilian Tomato Sauce, topped with Melting Mozzarella Cheese

Farfalle with Sausage & Squash - Sweet Italian Sausage, Farfalle Pasta, Roasted Butternut Squash, Accented by Parmesan Cheese, Fried Sage and White Truffle Oil

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 Pastry Top

Boneless Pork Chops with Sticky Rice and Plum Barbecue Sauce - Center Cut Boneless Pork Chops, Slathered and Finished with Asian Plum Barbecue Sauce traveling with Steamed Jasmine Rice

Soups

Creamy Parsnip Soup with Crispy Proscuitto

Specialty Sides

Wild Rice Stuffed Tomatoes

Roasted Green Beans with Caramelized Shallot Butter

Specialty Desserts

Granny Smith Apple Pie Bars

Chocolate Ganache Stuffed Chocolate Chip Cookies

Boston Cafe & Catering Recipe of the Week
Our Creations

Apple Berry Cobbler

• 8 ea Diced Cortland Apples
• 6 tbsp Flour
• 3 tbsp Butter
• 1 tbsp Lemon Juice
• 1/3 cup Granulated
• 1 cup Fresh or Frozen Cranberries

Topping:

• 5 tbsp Butter
• 1 cup All Purpose Flour
• 2/3 cup Granulated Sugar
• 1 1/2 tsp Baking Powder
• 1 cup Heavy Cream
• 1 ea Egg Yolk

Directions:

1. Heat butter in a Large Skillet, add the apples, lemon juice and sugar. Cook over medium heat until softened about 5-6 minutes
2. Let Apples Cool for 5 minutes and then add Cranberries
3. For Topping - Preheat oven to 350 degrees. Place the butter in a 9'' baking pan in the oven and melt butter
4. Combine flour, sugar, salt and baking powder in a mixing bowl. Add the cream and egg yolk and mix well
5. Spoon the apples and berries into the baking pan and pour the batter on top
6. Place in oven and bake for 30 minutes, if topping is browning too fast, place a sheet of aluminum foil over the top. Bake until a toothpick inserted close to the center comes out clean. About 30 - 45 minutes
7. Cool for 30 minutes and dust with powdered sugar

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