Specialty Pasta Salad

Orzo and Olive Pasta Salad - Orzo Pasta, Roasted Kalamata Olives, Roasted Red Peppers, Crispy Pancetta and Diced Cucumbers tossed in Olive Oil and Champagne Vinegar

Specialty Side Salad

Salad Nicoise - All White Meat Tuna Tossed in Lemon Juice and Olive Oil, over Field Greens, with Kalamata Olives, Roasted Tomatoes and Hard Cooked Egg Slices with a Lemon Tarragon Dressing

Fig and Goat Cheese Salad - Mission Figs, Caramelized Onions and Vermont Goat Cheese over Romaine and Bibb Lettuce with Sherry Shallot Vinaigrette

Sandwich Specials

Dill and Tarragon Egg Salad - Farm Fresh Eggs, Cooked Hard with a Fresh Dill and Tarragon Herb Mayonnaise, Caramelized Onions, Crispy Bacon and Swiss Cheese

Mojo Pork Sandwich - Pork Loin Marinated in Orange Juice, White Wine and Cilantro, Slow Roasted and Sliced Thin, with Citrus Cilantro Cream, Lettuce, Onion and Tomato on Brioche Bread

Pasta

Chorizo, Shrimp & Tomato Stew - Spicy Chorizo Sausage, Jumbo Shrimp, Roma Tomatoes, Stewed with Bell Pepper, Basil & tarragon, Over Toasted Angel Hair Pasta

Tortellini con Bolognese - Cheese Tortellini tossed in a Traditional Creamy Tuscan Tomato and Meat Sauce, topped with Shaved Parmesan Cheese and Chopped Basil

Entrees

Roasted Prime Rib of Pork - Berkshire Bone in Pork, stuffed with Fresh Basil, Diced Roma Tomato and Fresh Mozzarella accented by a Rosemary Pork Jus

Lamb and Potato Stew - Slow Braised Lamb Breast, Fresh Herbs and Chef Potaotes slowly Braised in Lamb Demi Glace and Red Wine. Served Swimming in its Sauce

Chicken Pad Thai - Our Version of the Asian Staple, with Chicken over Pad Thai Rice Noodles, swimming in Peanut Sauce, with Roasted Asian Vegetables, Roasted Cashews and Peanuts

Soups

Cream of Broccoli and Cheddar - Broccoli Soup, Pureed Finished with Cream and Vermont White Cheddar, Sprinkled with Tempura Broccoli Flakes

Specialty Desserts

Chocolate Mousse Blondies - Blondie Brownies with a Layer of Chocolate Mousse and Praline Frosting

Everything But the Cookies - Macadamia, Peanuts, Peanut Butter, Cashews, Peanut Butter Chips, Chocolate Chip and Butterscotch Chips make these Cookies well Umm...IRRESISTIBLE!

Boston Cafe & Catering Recipe of the Week
Our Creations

Asian Slaw

• 6 tbsp Chopped Ginger
• 1 cup Rice Wine Vinegar
• 2 tbsp Soy Sauce
• 3 tbsp Lime Juice
• 4 tbsp Sesame Oil
• 2 head Napa Cabbage
• 2 ea Peppers, finely Julienned
• 1 tsp Chili Sauce
• 2 ea Carrots grated
• 3 tbsp Minced Shallots
• 3 tbsp Minced Garlic
• 4 tbsp Cilantro
• 4 tbsp Mint Chffonade
• 1 tsp Black Pepper
• 1 ea Red Onion

1. Combine Chopped Ginger, Rice Wine Vinegar, Soy Sauce, Lime Juice and Sesame Oil, and set aside
2. Chop Napa Cabbage. Combine with Peppers, Chili Sauce, Grated Carrots, Minced Shallots, Minced Garlic, Cilantro, Mint Chiffonade, Black Pepper, and Red Onion. Toss with Dressing and Serve.

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