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Specialty Pasta Salad
Primavera Pasta Salad - Roasted Tomatoes, Asparagus, Yellow Squash, Zucchini & Mushrooms tossed with Tri Color Tortellini and a Creamy Italian Vinaigrette
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Specialty Side Salad
Green Apple Salad - Tart Granny Smith Apples, Candied Pecans, Crumbled Goat Cheese, with a Champagne Vinaigrette
Salad Nicoise - All White Meat Dill Tuna Salad, over Field Greens, with Kalamata Olives, Roasted Tomatoes and Hard Cooked Egg Slices Served with a Lemon Tarragon Dressing
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Sandwich Specials
Chicken Fajita Wrap - Grilled Fajita Spiced Chicken, Black Beans, Sautéed Onions & Peppers, Guacamole, Shredded Iceberg Lettuce, Shredded Cheddar Cheese and Diced Tomatoes on a Garlic & Herb Wrap
Roast Beef & Portobello Sandwich - Roast Beef, Roasted Portobello Mushroom, Roasted Red Pepper Aioli, Provolone Cheese & Leaf Lettuce on a Whole Wheat Bulkie Roll
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Pasta
Chicken Milan - Grilled Chicken Breast, Roasted Red Peppers, Sliced Portobello Mushrooms over Cavatapi Pasta in a Roasted Red Pepper Cream Sauce
Three Cheese Ravioli - with Asparagus Tips, Roasted Peas, Crispy Pancetta & Roasted Pearl Onions in a Basil & Spinach Puree
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Boston Cafe & Catering Recipe of the Week
Our Creations
Saba Verde
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2oz Olive Oil
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6 oz Diced Onion
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4 oz Diced Jalepeno
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2 tbsp Minced Garlic
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4 lbs Tomatillos (Husks off & Halved)
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4 oz Chicken Bouillon
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2 tbsp Chopped Fresh Mint
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2 tbsp Chopped Fresh Cilantro
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1 1/2 tsp Coriander, Freshly Ground
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1 tsp Ground Cumin
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Salt & Pepper, to taste
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Heat Olive Oil in Medium Sauce Pot
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Sauté Onions, Jalepenos & Garlic for Two Minutes
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Add Tomatillos & Chicken Stock and Cook for 12 Minutes or until Tomatillos are soft
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Puree the sauce in Blender by using pulse setting ( this should remain a little chunky)
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Add in remaining spices
**Serve with Tamales or Tortilla Chips
*** Will Store for Two-Three Weeks
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