Specialty Pasta Salad

Pasta Salad a la Norma - Penne Pasta, Roasted Eggplant, Plum Tomatoes, Chopped Fresh Basil, Ricotta Cheese, tossed with Tomato Olive Oil Vinaigrette

Specialty Side Salad

Chicken, Baby Spinach and Peach Salad - Grilled Peaches, Grilled Chicken and Homestyle Croutons over Fresh Baby Spinach with a Raspberry Vinaigrette Dressing

Pear & Goat Cheese Salad - Sliced Red Pears, Crumbled Vermont Chevre, Boston Bibb Lettuce, Toasted Sunflower Seeds and a Honey Citrus Poppy Seed Vinaigrette

Sandwich Specials

Prosciutto, Roasted Tomato and Gruyere - Sliced Imported Prosciutto, Garlicky Roasted Tomatoes, Shaved Gruyere Cheese and Basil Aioli

Grilled Zucchini & Asparagus Melt with Smokey Pesto - Grilled Zucchini Slices and Asparagus Spears, Smokey Pesto and Melting Provolone Cheese on a Grilled Focaccia Bread

Pasta

Italian Sausage, Roasted Red Pepper and Three Cheese Lasagna - Grilled Italian Sausage, Roasted Red Peppers, Sicilian Tomato Sauce with Ricotta, Parmesan and Mozzarella Cheese

Rosemary Grilled Chicken with Mushroom Sauce and Farfalle - Rosemary Rubbed Grilled Chicken Breast over Bow Tie Pasta Swimming in a Madeira Mushroom Sauce accompanied by Pan Roasted Arugula

Entrees

Maple Ginger Glazed Slow Roasted Pork Loin - Center Cut Pork Loin, Glazed with a Maple Ginger Soy Glaze, Sliced Thin with Extra Glaze on the side

Stuffed Chicken Breast - Stuffed with Spinach, Artichokes, Leeks & red Pepper with a Lemon Citrus Buerre Blanc

Soups

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

Specialty Sides

Sautéed Portobello Mushrooms & Asparagus

Goat Cheese Infused Duchess Potatoes

Specialty Desserts

Chocolate Dipped Orange Cookies - Chocolate Scotcheroos - Chocolate, Peanut Butter & Butterscotch Rice Crispy Treats

Boston Cafe & Catering Recipe of the Week
Our Creations

Choron Sauce

• 2 tbsp Chopped Shallots
• 12 Black Peppercorns
• 3 tbsp Dried Tarragon
• 2 Fresh Tarragon Stems, Chopped
• 6 oz Cider Vinegar, or as needed
• 1 oz Dry White Wine
• 2 oz Water, or as needed
• 8 oz Egg Yolks (about 9)
• 27 oz Clarified Butter, Warm
• Lemon Juice, as needed
• Salt, as needed
• Pepper, as needed
• 1 1/2 oz Tomato Puree
• Cayenne Pepper, as needed (optional)

1. Combine Shallots, Peppercorns, Dried Tarragon, Fresh Tarragon & Vinegar in a small pan & reduce over medium heat until nearly dry
2. Add the wine and water to the reduction and strain into a stainless-steel bowl
3. Whip the egg yolks with the reduction & place over simmering water. Cook, Constantly, until the yolks triple in volume & form ribbons when they fall from a whisk
4. Add the butter by the ladleful, whisking constantly until all of the butter is added & the sauce is thickened. Adjust the sauce if necessary with lemon juice, vinegar or water
5. Stir in the tomato puree & taste the sauce. Add lemon juice, salt, pepper & cayenne, if desired
6. The sauce is ready to be served over chicken or fish

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