Specialty Pasta Salad

Three Olive Pasta Salad - Kalamata, Green & Black Olives, Penne Pasta, Artichokes, Roasted Zucchini & Yellow Squash tossed with a Light Italian Vinaigrette

Specialty Side Salad

Gulf Salad - Boston Bibb Lettuce tossed with Orange & Plum Slices, Grapes & Cashews, topped with Crispy Leeks accompanied by Key Lime Dressing

Moroccan Mixed Salad - Mixed Field Greens, tossed with Roasted Eggplant, Fried Chic Peas & Pita Croutons with a Lemon Olive Oil Vinaigrette

Sandwich Specials

Dill Tuna Salad Panini - Dill Scented All White Meat Tuna Topped with Caramelized Onions, Roasted Tomatoes & Provolone Cheese on Marble Rye

Curried Squash Wrap - Curry Scented Roasted Butternut Squash & Carrots, Red Raisins, Dried Cherries & Leaf Lettuce on Garlic & Herb Wraps

Pasta

Duck Pasta - Bowtie Pasta tossed with a Duck Ragout, Garnished with Dried Cranberries & Roasted Pears

Shrimp & Tortellini Gorgonzola - Tri Color Tortellini, Roasted Shrimp & Sun Dried Tomatoes swimming in a Gorgonzola Cream Sauce

Entrees

Beef and Mushroom Stir Fry - Stir Fried Flank Steak with a Medley of Mushrooms, Water Chestnuts, Baby Corn & Scallions, swimming in a Hoisin Demi Glace over Lo Mein Noodles

Grilled Tuscan Salmon Salad - Grilled Salmon Glazed with Balsamic Syrup over Mixed Baby Lettuces with Roasted Roma Tomatoes and Caramelized Pearl Onions

Soups

Hearty Sausage & White Bean - Slices of Sweet Italian Sausage & Chorizo with Northern White Beans., Lentils, Bell Peppers & Onions in an Herb Broth

Specialty Sides

Roasted Peas & Pearl Onions tossed in Mint Tarragon Butter

Truffle'd Mac n' Cheese

Specialty Desserts

Blondie Brownies with Walnuts & Chocolate Chip

Rugellach

Boston Cafe & Catering Recipe of the Week
Our Creations

Apple-Berry Cobbler

• 6 ea Seasonal Apples, Peeled & Cored
• 3 tbsp Unsalted Butter
• 1 tbsp Lemon Juice
• 1/3 cup Granulated Sugar
• 1 cup Fresh Raspberries or
• 1 cup Blueberries or
• 1 1/2 cup Chopped Fresh Strawberries

• 5tbsp Unsalted Butter
• 1 cup All-Purpose Flour
• 2/3 cup Granulate Sugar
• 1/2 tsp Salt
• 1 1/2 tsp Baking Powder
• 1 cup Heavy Cream
• 1 Egg Yolk

1. Cut the Apples into bite-size pieces. Heat butter in a large skillet. Add the apples, lemon juice & sugar, cook over medium heat until softened, about 5-6 minutes. Let cool for 5 minutes, then combine gently with the berries
2. Preheat oven to 350 degrees. Place butter in a 9 inch square pan & put it in the oven to melt. Combine the flour, sugar, salt & baking powder in a mixing bowl. Add the cream and egg yolk and mix well. Remove the baking pan from the oven and pour all but enough butter to coat the pan into the batter. spoon the apples and berries into the baking pan and pour the batter on top
3. Place in the oven and check after 30 minutes, if the top is golden browning rapidly, cover the pan loosely with aluminum foil. Bake until a toothpick inserted near the middle comes out clean, confirming the cake is done, 35-40 minutes. Cool 30 minutes, then dust with confectioners' sugar. Serve warm with caramel cream or almond-amaretto ice cream

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