Specialty Pasta Salad

Cavatappi Pasta With Roasted Summer Vegetables - Cavatappi Pasta, Celery Leaves, Roasted Summer Vegetables tossed in Red Wine & Olive Oil

Specialty Side Salad

Spinach Salad - Baby Spinach with Grapes, Goat Cheese & Garlic Croutons tossed with Cranberry Vinaigrette

BLT Salad - Iceberg Lettuce, Bacon & Cherry Tomatoes tossed with Blue Cheese

Sandwich Specials

Corned Beef & Swiss - Corned Beef with Swiss Cheese, Cole Slaw & Russian Dressing on Rye Bread

Italian Sandwich - Mortadella, Salami & Provolone Cheese on Ciabatta with Roasted Garlic Aioli, Red Peppers & Spinach

Pasta

American Chop Suey - Elbow Macaroni & Bolgnese Sauce with Melted Mozzarella

Fusilli, Chicken & Broccoli - Fusilli Pasta, Chicken, Broccoli with Roasted Garlic & Olive Oil

Entrees

Sautéed Chicken Breast - Served with Plum Mint Chutney

Herb Roasted Pork Loin - Served with a Ginger Peach Glaze

Specialty Side

Brown Rice with Onions, Cilantro & Cumin Sautéed Zucchini with Oven Roasted Cherry Tomatoes

Specialty Desserts

Lime Bars

Carrot Cake Cookies

Boston Cafe & Catering Recipe of the Week
Our Creations

Bolognese Sauce (Makes about 1 1/2 Gallons)

• 1 lb Ground Beef
• 1 lb Ground Italian Sausage
• 1 Onion, Diced
• 6 Cloves Garlic, Chopped
• 1 ea Red & Green Bell Pepper, Diced
• 1 lg Can Whole Peeled Tomatoes
• 1 Small Can Tomato Juice
• 2 tsp Basil
• 2 cups Red Wine
• 2 Bay Leaves

1. Brown Ground Beef & Sausage in a Medium Stockpot; Drain Fat & Return Meat to Pot
2. Add in Peppers, Onions & Garlic. Allow to Cook for 5 - 10 Minutes.
3. Add Red Wine & Reduce for 5 - 10 Minutes
4. Add Bay Leaves & Tomatoes & Tomato Juice; Bring to Boil , then Simmer for 1 Hour
5. Add in Basil

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