Specialty Pasta Salad

Muffuletta Salad - Red Onions, Celery, Cubed Salami, Mortadella, Smoked Ham & Cheese, Herbs, Black & Green Olives. Tossed with Shell Pasta & Cider Vinaigrette

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Pulled Pork - Cole Slaw, BBQ Sauce on a Soft Egg Roll

Fresh Vietnamese Spring Rolls - Rice Paper Wrapped with Shrimp, Carrots, Snow Peas, Scallions, Basil, Cilantro. Served with Vietnamese Dipping Sauce

Cold Chicken Cutlets - Sautéed Italian Seasoned Breaded Chicken Breast with Roasted Pepper Salad, Pesto Mayo on a Ciabatta Bread

Hot Pasta

Orecchiette - Broccoli Rabe, Italian Sausage & Sun-dried Tomatoes along with Herbs & Garlic Butter

Baked Penne with Grilled Eggplant - Herbed Ricotta, Tomatoes, Cream, Fontina & Romano Cheese

Mushroom Risotto - Parmesan Risotto with Porcini Cream, Mixed-up Mushroom Ragu with Mint & Rosemary

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Stuffed Chicken with Artichokes, Proscuitto & Leeks - Red Pepper-Tomato Sauce. Served Soft Creamy Polenta

Cioppino - Stewed Seafood; Scallops, Shrimp & Haddock, Fennel, Potatoes & Tomatoes Broth with Crostinis

Belgian Beef Stew - Caramelized Onion, Smoked Bacon, Stock, Dark Beer with Egg Noodles

Dessert Tray of the Week

Chocolate Chip, Brownies, Dream Bars, Linzer Bars, Pecan Bars, Chocolate Chip & Oatmeal, Ginger Molasses, Double Chocolate-Pecan, M&M Cookies, White Chocolate Chip & Snickerdoodles Cookies. Selection may vary depending on the size of your tray.

Boston Cafe & Catering Recipe of the Week
Our Creations

Soupe a L'Oignon au Fromage (French Onion Soup)
Ingredients:

• 1/4 cup unsalted butter
• 6 large onions (about 5 pounds), thinly sliced
• 1 clove garlic, minced
• 1/2 cup brandy
• 1 tablespoon all-purpose flour
• 6 cups beef broth, homemade or canned
• Salt and freshly ground black pepper
• 12 (1/2-inch thick) slices French bread, toasted
• 3/4 pound coarsely grated Gruyere

Directions:
Heat the butter in a soup pot over moderate heat. Add the onions and cook, stirring frequently, until caramelized, about 40 minutes.

Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove the pot from the heat and add the brandy. Return the pot to the heat and cook, stirring occasionally, until almost dry. Sprinkle the onions with the flour and cook, stirring, for 3 minutes. While stirring, slowly add the broth. Bring the soup to a boil, lower the heat, and simmer, with the cover slightly ajar, about 20 minutes. Season the soup with salt and pepper.

Arrange a rack about 4 inches from the broiler and preheat.

Arrange 6 ovenproof crocks or deep soup bowls on a baking sheet and ladle the hot soup into them. Arrange 2 slices of toasted bread on top of each soup and sprinkle with the cheese.

Broil the soups until the cheese is melted and bubbling. Serve immediately.

Yield: 6 servings

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