Specialty Pasta Salad

Pasta Salad a la Norma - Penne Pasta, Roasted Eggplant, Plum Tomatoes, Chopped Fresh Basil, Ricotta Cheese, tossed with Tomato Olive Oil Vinaigrette Olive Oil Vinaigrette

Specialty Side Salad

Chicken, Baby Spinach and Peach Salad - Grilled Peaches & Pulled Chicken with Home Style Croutons over Fresh Baby Spinach with a Raspberry Vinaigrette

Red Pear & Goat Cheese Salad - Sliced Red Pears, Crumbled Vermont Chevre, Boston Bibb Lettuce, Toasted Sunflower Seeds and a Honey Citrus Poppy Seed Vinaigrette

Sandwich Specials

Prosciutto, Roasted Tomato and Gruyere - Sliced Imported Prosciutto, Garlicky Roasted Tomatoes, Shaved Gruyere Cheese and Basil Aioli

Grilled Zucchini & Asparagus Melt with Smoky Pesto - Grilled Zucchini Slices and Asparagus Spears, Smoky Pesto and Melting Provolone Cheese on a Grilled Focaccia Bread

Pasta

Italian Sausage, Roasted Red Pepper and Three Cheese Lasagna - Grilled Italian Sausage, Roasted Red Peppers, Sicilian Tomato Sauce with Ricotta, Parmesan and Mozzarella Cheese

Rosemary Grilled Chicken with Mushroom Sauce and Farfelle - Rosemary Rubbed Grilled Chicken Breast over Bow Tie Pasta swimming in a Madeira Mushroom Sauce accompanied by Pan Roasted Arugula and Radicchio

Entrees

Maple Ginger Glazed Slow Roasted Pork Loin - Center Cut Pork Loin, Glazed with a Maple Ginger Soy Glaze, Sliced thin with Extra Glaze on the Side

Chilaquiles-Style Roasted Chicken - A Baked Mexican Dish made with Shredded Chicken, Flour Tortilla Strips, Tomatoes, Jalapenos, Chic Peas and Monterey Jack and Cheddar Cheese. Garnished with Sour Cream and Cilantro. Served with Authentic Spanish Rice

Soups

Butternut Squash Bisque with Roasted Cortland Apples

Specialty Sides

Lemony Spinach and Artichoke Stuffed Grilled Radicchio

Goat Cheese Infused Duchess Potatoes

Specialty Desserts

Pecan Shortbread Cookies

Cardamon and Pineapple Rice Krispy Treats

Boston Cafe & Catering Recipe of the Week
Our Creations

Enchilada Sauce

• 6 tbsp Paprika
• 6 tbsp Flour
• 2 tsp Cocoa Powder
• 1 tsp Garlic Powder
• 2 tsp Oregano
• 6 cup Water
• 16 oz Diced Tomatoes

1. Combine dry ingredients in a bowl, add enough water to make a thin paste
2. Pour into pan and add remaining water
3. Cook over medium heat until mixture thickens
4. Stir in diced tomatoes and Cook for 20 minutes. Then blend with hand blender

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