Specialty Pasta Salad

Cavatapi & Asparagus Pasta Salad - Cavatapi Pasta, Asparagus, Broccoli, Chick Peas & Northern White Beans all tossed with a Champagne Vinaigrette

Specialty Side Salad

Southwestern Cobb Salad - Leaf & Romaine e Lettuce, tossed with Black Beans, Chopped Tomatoes, Shredded Cheddar Cheese, Jicama, Celery & Peppers with a Cilantro Lime Vinaigrette & Guacamole on the side

Winter Nutty Crunch Salad - Crisp Romaine Lettuce, Roasted Cashews, Peanuts & Pecans, Dried Apricots & Dried Cranberries with a Pecan Honey Mustard Dressing

Sandwich Specials

Grilled Chorizo Sandwich - With Caramelized Onions, Roasted Mushrooms & Roasted Red Peppers on Soft Sub Rolls

Cheesy Eggplant Sandwich - Panko Fried Eggplant, Feta Cheese, Provolone Cheese, Basil & Parsley Aioli with Tomato Jam on Bulky Rolls

Pasta

Cavatapi with Roasted Eggplant & Goat Cheese - Cavatapi Pasta, with Roasted Eggplant & Zucchini, Pine Nuts & Lemon Zest, topped with Crumbled Goat Cheese baked Golden Brown

Linguine with Shrimp & Creamy Roasted Tomato - Linguine tossed with Garlicky Shrimp in a Tomato Cream Sauce with Green Onions & Cherry Tomatoes

Entrees

Chicken & Dumplings - Braised Chicken, Carrots, Leeks & Parsnips in an Herb Gravy, with Traditional Dumpling Topping

Panko Pork Schnitzel - Paper Thin Pork Chops, Pan Fried with a Panko Breading, with a Lemon Caper Parsley Butter

Soups

Beef & Barley Soup - Beef, Vegetables & Barley in a Hearty Red Wine Broth

Specialty Sides

Calvados & Cider Kissed Butternut Squash Puree

Anna Potato Cakes - Layers of Potatoes Pan Seared then Slow Cooked, Layers with Caramelized Onions & Fresh Herbs

Specialty Desserts

Apple Bread Pudding Bars

Tahini Shortbread Cookies

Boston Cafe & Catering Recipe of the Week
Our Creations

Chicken Roulade with Goat Cheese and Red Pepper

• 6 ea 5oz Chicken Breast (Skin On)
• 1 lbs Vermont Goat Cheese
• 1 lb Local Red Pepper (Julienne)
• 1 tbsp Salt
• 1 tbsp Pepper
• 2 tbsp Fresh Oregano

1. Pound Chicken to 1/4'' thick
2. Mix Goat Cheese, Oregano, Salt & Pepper together
3. Spread 1 1/2 oz of Goat Cheese Mixture & 1 1/2 oz of Red Pepper evenly on whole surface of chicken
4. Place Chicken in middle of large piece of plastic wrap
5. Twist plastic wrap together in opposite directions, pulling tightly so there is no air pockets
6. Bring pot of water to a boil on the stove top and cook wrapped chicken in boiling water to an internal temperature of 165 Degrees
7. Cool Chicken rapidly in an ice bath
8. When Serving, Unwrap chicken and slice into one inch segments

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