Specialty Pasta Salad

California Pasta Salad - Penne Pasta, Sliced Olives, Wilted Spinach, Carrot Matchsticks, Asparagus and Broccoli in a Creamy Basil Vinaigrette

Specialty Side Salad

Pear and Gruyere Salad - Roasted Red Bartlett Pears, Carrot Matchsticks, Candied Pecans and Shaved Gruyere Cheese with Apple Cider Vinaigrette

Potato and Leek - Poached Potatoes, Frizzled Leeks, Carrot Threads, and Croutons with Creamy Basil Vinaigrette

Sandwich Specials

Parmesan Chicken Wrap - Breaded Chicken, Parmesan Mayonnaise, Roasted Tomatoes, Romaine Lettuce and Provolone Cheese in a Garlic and Herb Wrap

Jamaican Jerk Pork Sandwich - Sliced Pork Loin Seasoned with Jamaican Jerk Seasoning, on an Egg Roll, with Jamaican Watermelon Relish, Pepper Jack Cheese and Caramelized Onions

Pasta

Greek Baked Penne - Penne Pasta, Ground Beef, in a White Bechamel Sauce, Ricotta and Feta Cheese, Seasoned with Oregano, Onion, Clove, and Diced Tomatoes, Finished with Mozzarella Cheese

Cavatapi con Pesto - Cavatapi Pasta, Grilled Chicken, Roasted Cauliflower, Red Peppers in a Walnut Pesto Sauce

Entrees

Bright Mediterranean Chicken - Seared Chicken Breast swimming in a Sauce of Artichokes, Red and Green Peppers, Sun Dried Tomatoes and Capers. Served with Basil Risotto

Mushroom Stuffed Flank Steak - Slow Roasted Flank Steak, Stuffed and Rolled with Wild Mushrooms, Garlic and Herbs, Finished with Red Wine Mushroom Demi Glace. Served with Parmesan Roasted Cauliflower

Soups

Butternut Squash and Apple Soup - Sweet Butternut Squash Soup, Garnished with Roasted Cortland Apples

Specialty Sides

Parmesan Roasted Cauliflower
Basil Risotto

Specialty Desserts

Key Lime Bars
Reese Pieces Cookies

Boston Cafe & Catering Recipe of the Week
Our Creations

Apple Berry Cobbler

• 8 ea Diced Cortland Apples
• 3 Tbsp Butter
• 1 Tbsp Lemon Juice
• 1/3 Cup Granulated Sugar
• 1 Cup Fresh or Frozen Cranberries

Topping:

• 5 Tbsp Butter
• 1 Cup All Purpose Flour
• 2/3 Cup Granulated Sugar
• 1 1/2 tsp Baking Powder
• 1 Cup Heavy Cream
• 1 ea Egg Yolk

1. Heat the butter in a Large Skillet, add the apples, lemon juice and sugar. Cook over medium heat until softened about 5-6 Minutes
2. Let Apples Cool for 5 Minutes and then add Cranberries
3. For Topping - Preheat Oven to 350 degrees. Place the butter in a 9'' baking pan in the oven and melt butter
4. Combine the flour, sugar, salt, and baking powder in a mixing bowl. Add the cream and egg yolk and mix well
5. Spoon the apples and berries into the baking pan and pour the batter on top
6. Place in oven and bake for 30 minutes, if topping is browning too fast place a sheet of aluminum foil over the top. Bake until a toothpick inserted close to the center comes out clean. About 30 - 45 Minutes
7. Cool for 30 minutes and dust with powdered sugar

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