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 Breast and Home Style Croutons over Fresh Baby Spinach with a Raspberry Vinaigrette

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

Sandwich Specials

Prosciutto, Roasted Tomato & Gruyere - Sliced Imported Prosciutto, Garlicky Roasted Tomatoes, Shaved Gruyere Cheese & basil Aioli on Ciabatta Bread

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

Pasta

Italian Sausage, Roasted Red Pepper & 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 Lemon Citrus buerre Blanc

Soups

Vegetarian Lentil & Mushroom Soup with Diced Vegetables

Specialty Sides

Sautéed Portobello & Asparagus

Molten Blue Cheese Potato Croquettes

Specialty Desserts

Chocolate Dipped Orange Cookies

Chocolate Scotheroos-Chocolate, Peanut Butter & Butterscotch Rice Crispy Treats

Boston Cafe & Catering Recipe of the Week
Our Creations

Carolina Style BBQ Sauce

• 2 cups Brown Mustard
• 1 cup Sugar
• 1/2 cup Light Brown Sugar
• 1 1/2 cups Cider Vinegar
• 4 tbsp Chili Powder
• 2 tsp Black Pepper
• 2 tsp White Pepper
• 1/2 tsp Cayenne
• 1 tsp Soy Sauce
• 4 tbsp Butter
• 2 tbsp Liquid Smoke ( Hickory Flavor)
• 1 ea Large Onion, Diced

1. Mix all ingredients except soy, butter & smoke. Simmer 30 minutes.
2. Stir remaining ingredients and simmer for 10 minutes
3. Refrigerate overnight to blend the flavors
4. Add few drops of Louisiana Hot Sauce at the end of additional heat is desired

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