Specialty Pasta Salad

Penne Rigate Parmesan Peppercorn - An Array of Fresh Vegetables in a Creamy Parmesan Peppercorn Dressing Tossed with Penne Rigate Pasta.

Specialty Side Salad

Oriental Chicken Salad - Succulent Chicken Tenders Stir Fried with Oriental Vegetables in a Ginger Garlic and Soy Sauce Over Baby Greens

Sandwich Specials

Teriyaki Grill - Grilled Breast of Chicken, Smothered with Onions, Mushrooms and Peppers in a Rich Teriyaki Glaze on a Specialty Bread

Tulsa Beef Wrap - Grilled Southwest Marinated Steak Sliced Thin and Topped with Pepperjack Cheese, Shredded Lettuce, Picante Sauce and Sour Cream in a Soft Tomato Tortilla

Hot Entrees

Sesame Thai Chicken and Vegetable Stir Fry - Tender Chicken Stir Fried with Red and Green Peppers, Onions, Carrots, Mushrooms, Celery, Broccoli and Scallions in our Spicy Sesame Thai Sauce

Beef Dijonaise - Pan Seared Steak Sautéed with Jumbo Button Mushrooms and Onions in a Creamy Dijon Scented Sauce.

Pasta Sautés

Spinach and Egg Fettucine, Grilled Vegetable Roasted Garlic Ragout - Grilled Vegetables in a Rich Roasted Garlic Marinara Tossed with Spinach and Egg Fettucine

Pesto Penne Rigate with Flame Roasted Vegetables - Penne Rigate Pasta Sautéed with Flame Roasted Onions, Peppers, Tomatoes, Eggplant and Zucchini Tossed with a Delicious Pesto Sauce

Specialty Dessert

Chocolate Chip Macaroons

Boston Cafe & Catering Recipe of the Week
Our Creations

Spinach and Egg Fettucine
Serves 6-8 people

Ingredients:

• 1 lb Spinach Fettucine (cooked, held)
• 1 lb Egg Fettucine (cooked, held)
• 2 cups Olive Oil
• 1 each Whole Bulb Garlic (roasted, peeled and mashed)
• 3 cups Marinara
• 1 each Zucchini (grilled and cut large dice)
• 2 each Tomato (cut large dice)
• 1 each Onion (grilled and cut large dice)
• 1 each Eggplant (grilled and cut large dice)
• 2 each Green Pepper (grilled and cut large dice)
• 1 each Summer Squash (grilled and cut large dice)
• 2 tbsp Crushed Red Pepper Flakes
• 1 cup Chianti Wine

Method:
In large sauce pot pour olive oil, heat and add garlic to simmer. Quickly add vegetables and simmer. Add Chianti, let simmer ten minutes. Add marinara sauce and simmer fifteen minutes. Add crushed red pepper and toss with pasta. Nicely served with a traditional Italian antipasto salad

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