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Specialty Side Salad
Southwestern Cobb Salad - Leaf & Romaine Lettuce, tossed with Black Beans, Chopped Tomatoes, Shredded Cheddar Cheese, Jicama, Celery & Peppers with a Cilantro Lime Vinaigrette & Guacamole on the side
Asian Plum Salad - Sliced Plums atop of Mesculan Greens with Chow Mein Noodles, Mandarin Oranges, Julienne Red Pepper & Carrot Matchsticks, with a Honey Ginger Vinaigrette
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Sandwich Specials
Grilled Chorizo Sandwich - With Caramelized Onions, Roasted Mushrooms & Roasted Red Peppers on Soft Sub Rolls with Spicy Mustard
Cheesy Eggplant Sandwich - Panko Fried Eggplant, Feta Cheese, Provolone Cheese, Basil & Parsley Aioli, with a Tomato Jam on Bulky Rolls
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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 Grilled Chicken & Creamy Roasted Tomato - Linguine tossed with Grilled Chicken in a Tomato Cream Sauce with Green Onions & Roasted Grape Tomatoes
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Entrees
Orange Beef Stir Fry - Strips of Beef, in a Sweet & Spicy Orange Ginger Sauce, with Snow Peas & Bean Sprouts. Served with Sesame Lo Mein Noodles on the side
Panko Pork Schnitzel - Paper Thin Pounded Pork Chops, Pan Fried with a Panko Breading, with a Lemon Caper Parsley Butter
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Boston Cafe & Catering Recipe of the Week
Our Creations
Rosemary Garlic Couscous
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3 cups Couscous
- 5 cups Chicken Stock
- 2 tbsp Rosemary, finely chopped
- 2 tbsp Garlic, finely chopped
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Onion Powder
- 1/2 tsp Dry Basil
- 1/2 tsp Dry Marjoram
- 1 oz Extra Virgin Olive Oil
- Bring Stock to a Boil, then add in Couscous
- Simmer 20 minutes, add seasonings & Olive Oil
- Cool & Spread out in a Hotel Pan
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