Specialty Pasta Salad

Provencale Pasta Salad - Penne Pasta in a Lemony Dressing with Olives, Artichokes, Capers, Roasted Red Peppers and Roasted Mushrooms

Specialty Side Salad

Melon & Arugula Salad - With Sliced Grapes, Sliced Strawberries & Toasted Almonds in a Cranberry Red Wine Vinaigrette

P.L.T. Salad - Prosciutto Ham, Boston Bibb Lettuce, Charred Cherry Tomatoes with Diced Cucumbers and Great Hill Blue Cheese Dressing

Sandwich Specials

Indian Pulled Chicken Sandwich - Chicken Stewed in Coconut, Curry & Lime, then pulled and Chilled, accompanied by Mango Chutney and Fresh Baby Spinach on Brioche Roll

Nantucket Turkey Wrap - Smoked Turkey Breast, Cranberry Mayonnaise, Dried Cranberries, Cheddar Cheese & Leafy Lettuce

Pasta

Seven Vegetable Lasagna - Egg Noodles layered with Herbed Ricotta, Sliced Yellow Squash, Zucchini, Portobello Mushrooms, Eggplant, Red & Green Peppers

Chicken & Early Spring Vegetable Pasta - White Wine Poached Chicken Strips, tossed with Spring Peas, Asparagus & Wilted Baby Arugula tossed with Farfalle in a Pea Pesto Cream Sauce

Entrees

Mixed Grilled Chicken Platter - Seasonal Greens topped with Barbeque Rubbed Chicken, Teriyaki Chicken & Citrus Herb Marinated Chicken Served with Parmesan Peppercorn Sauce, Soy Ginger & Our Signature Texas Barbeque Sauce.

Stuffed Flank Steak - Stuffed with Prosciutto, Basil & Olives traveling with Simple Tomato Sauce

Soups

Chinese Meatball Soup - Five Spiced Miniature Beef Meatballs & Shiitake Mushrooms in a Light Ginger & Lemon Grass Broth

Specialty Sides

Grilled Asparagus & Cipollini Onions

Herbed Rice with Button Mushrooms

Truffle'd Mac n' Cheese

Specialty Desserts

Pistachio Biscotti

German Chocolate Brownies made with Coconut & Pecans

Rugellach

Boston Cafe & Catering Recipe of the Week
Our Creations

Peach Buerre Blanc

• 3 oz Peach Schnapps
• 1 oz Peaches Pureed
• 1/4 oz Diced Red Onion
• 1 tbsp Chopped Garlic
• 1 tbsp Chopped Fresh Tarragon
• 6 oz Whole Butter, cut into 1/4'' Cubes

1. In Pan, Heat 2 oz Butter and Sauté Red Onions and Garlic
2. Add in Peach Puree and Peach Schnapps
3. Bring Mixture to a Simmer for two Minutes
4. Whisk in Remaining Butter and Serve with Chicken or Fish

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