Specialty Pasta Salad

Pasta Salad with Ricotta and Broccolini - Made with Cavatapi Pasta, Ricotta Salata, Broccolini, Grape Tomatoes and an Herb Garlic Extra Virgin Olive Oil Dressing

Specialty Side Salad

Raspberry, Brie & Apple Salad - Fresh Raspberries, Brie Cheese Crostinis, Sliced Granny Smith Apples over Romaine with an Apple Cider Vinaigrette

Bacon & Egg Salad - Crispy Applewood Smoked Bacon, Sliced Hard Boiled Eggs, Cherry Tomatoes, Roasted & Chilled Asparagus Spears & Parmesan Crisps over Mesculan Greens with Green Goddess Dressing

Sandwich Specials

Meatloaf BLT Sandwich - Meatloaf Sandwich on Sour Dough with Herb Mayonnaise on top with Lettuce, Tomato & Thick Sliced Apple Smoked Bacon

Piedmonte Chicken Sandwich - Grilled Chicken Breast, Black Olive Tapenade, Roasted Red Peppers, Romaine Lettuce and Fontina Cheese on Griddled Foccacia Bread

Pasta

Chicken and Sausage Cacciatore - Grilled Chicken and Sweet Italian Sausage over Penne Pasta tossed in a Red Wine Marinara Sauce and Grilled Onions and Peppers

Pasta Carbonara - Farfalle Pasta tossed with Diced Proscuitto, Fresh Peas, Roasted Corn in a Light Bechamel Sauce. Topped with Shaved Parmesan Reggiano

Entrees

Spinach & Boursin Stuffed Portobello Mushroom - Wilted Baby Spinach & Creamy Boursin Cheese filled Jumbo Portobello Mushroom Caps, with Sicilian Tomato Sauce

Spicy Szechuan Beef Salad - Tender Strips of Spicy Crispy Beef tossed with Asian Vegetable Assortments and Accompanied by Soy-Ginger Dressing

Soups

Vegetarian Black Bean Puree - Puree of Black Beans with Southwestern Spices, Garnished with Lime Cilantro Sour Cream and Tortilla Chips on the Side

Specialty Sides

Roasted Broccolini with Olive Oil & Garlic

Risotto with Sundried Tomatoes & Fresh Herbs

Specialty Desserts

Double Chocolate Cupcakes

Orange Butterscotch Cookies

Boston Cafe & Catering Recipe of the Week
Our Creations

Lemon Curd

• 5 Egg Yolks
• 1 cup Sugar
• 4 Lemons, Zested and Juiced
• 1 Stick Butter, Cut into Pats and Chilled

1. Add Enough water to a medium Saucepan to come about 1-inch up the side . Bring to a Simmer over medium-high heat.
2. Combine Egg Yolks and Sugar in a metal bowl and whisk until smooth , about 1 minute.
3. Measure Citrus Juice and if needed, add enough cold water to reach 1/3 cup. Add Juice and Zest to egg mixture and whisk until smooth
4. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should not touch water below)
5. Whisk until thickened, about 8 minutes or until mixture is light yellow and coats the back of a spoon.
6. Remove Promptly and stir in butter, a piece at a time, allowing each one to melt before adding the next one.
7. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd

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