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Specialty Side Salad
Plum & Pecan Salad - Sliced Red Plums, Candied Pecans, Crumbled Feta tossed with a
Champagne Vinaigrette Dressing
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 Ciabatta
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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
Cream Sauce
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Boston Cafe & Catering Recipe of the Week
Our Creations
Carolina Style BBQ Sauce
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2 cups Brown Mustard
- 1 cup Sugar
- 1/2 cup Light Brown Sugar
- 1 1/2 cups Cider Vinegar
- 4 tbsp Chili Powder
- 2 tsp Black Pepper
- 2 tsp White Pepper
- 1/2 tsp Cayenne
- 1 tsp Soy Sauce
- 4 tbsp Butter
- 2 tbsp Liquid Smoke (Hickory Flavor)
- 1 large Onion, Diced
- Mix all Ingredients together, except Soy Sauce, Butter & Smoke. Simmer for 30 Minutes
- Stir in Remaining Ingredients and Simmer for 10 more minutes
- Refrigerate Overnight to blend the Flavors
- Add a few drops of Louisiana Hot Sauce at the end, if additional eat is Desired
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