Specialty Pasta Salad

Three Salami Pasta Salad- Fusilli Pasta, Genoa Salami, Mortedella and Capicola tossed with Champagne Vinaigrette, Fresh Basil, Oregano and Red Bell Peppers

Specialty Side Salad

Autumn Country Salad - Bibb Lettuce topped with Caramelized Apples and Onions, Toasted Pecans and Cheddar Croutons, accompanied by Honey Balsamic Dressing

Latin Pumpkin Salad - Mixed Field Greens, Toasted Pumpkin Seeds, Roasted Pumpkin, Andean Cheese Slices, with Cilantro Lime Dressing

Sandwich Specials

Cranberry Turkey Wrap - Sliced Deli Turkey, Home Made Stuffing, Roasted Cranberry Compote, White Cheddar Cheese and Leaf Lettuce on a Wheat Wrap

Shaved Sirloin Sub - Shaved Rare Roasted Sirloin Steak, Caramelized Onions, Chive Aioli and Roasted Mushrooms on a Sub Roll

Pasta

Fusilli Forestier - Assorted Fresh Mushrooms tossed with Thinly Sliced Grilled Chicken, Fresh Spinach and a Light Mushroom Demiglace

Cavatapi Arrabbiata - Cavatapi Pasta with a Classic Arrabbiata Sauce of Chunky Tomato, Kalamata Olive, Caper, Pancetta, Anchovy, and Fresh Parmesan

Entrees

Beef and Mushroom Stir Fry - Seared Flank Steak, Chinese Black Mushrooms, Oyster Mushrooms and Water Chestnuts swimming in a Hoisin Demi Glace over Lo Mein Noodles

Grilled Atlantic Salmon - With Balsamic Syrup and Charred Roma Tomato Sauce

Soups

Five Wine and Five Mushroom Soup - A medley of Seasonal Mushrooms simmered with Five Distinct Wines finished with Velvet Cream

Specialty Sides

Roasted Broccoli with Cheddar Cheese Sauce

Root Vegetable Hash

Specialty Desserts

Heath Bar Crunch Cookies

Fig and Date Bars

Boston Cafe & Catering Recipe of the Week
Our Creations

Chicken Roulade with Goat Cheese and Red Pepper

• 6 ea. 5oz Chicken Breast (Skin on)
• 1 lbs Vermont Goat Cheese
• 1 lbs Local Red Pepper (Julienne)
• 1 tbsp Salt
• 1 tbsp Pepper
• 2 tbsp Fresh Oregano

1. Pound Chicken to 1/4'' thick.
2. Mix Goat Cheese, Oregano, Salt and Pepper
3. Spread 1 1/2 of Goat Cheese and 1 1/2 ounces of Red Pepper evenly on whole surface of chicken
4. Place Chicken in middle of large piece of plastic wrap
5. Twist plastic wrap together in opposite directions, pulling tightly so there is no air pockets
6. Bring pot of water to a boil on the stove top and cook wrapped chicken in boiling water to an internal temperature of 165 degrees
7. Cool Chicken rapidly in an ice bath
8. When Serving, Unwrap chicken and slice into one inch segments

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