Specialty Pasta Salad

Provencale Pasta Salad - Penne Pasta, Olives, Artichokes, Capers, Roasted Red Peppers, and Roasted Mushrooms in a Lemony Dressing

Specialty Side Salad

Melon & Arugula Salad - With Sliced Grapes, Strawberries, Toasted Almonds & Cranberry Red Wine Vinaigrette

P.L.T. Salad - Proscuitto Ham, Boston Bibb Lettuce, Roma Tomato Wedges with Shaved Cucumbers and Great Hill Blue Cheese Dressing

Sandwich Specials

Indian Pulled Chicken Sandwich - Chicken Stewed in Coconut, Curry & Lime, then Pulled and Chilled & Accompanied by mango Chutney and Fresh Baby Spinach on Brioche Roll

Nantucket Turkey Wrap - Smoked Turkey Breast, Cranberry Mayonnaise, Dried Cranberries, Cheddar Cheese and Leafy Lettuce

Pasta

Seven Vegetable Lasagna - Egg Noodles layered with Herbed Ricotta, Sliced Yellow Squash, Zucchini, Portobello Mushrooms, Eggplant, Red & Green Peppers

Butternut Squash Raviolis - With Cinnamon Pumpkin Butter Sauce, Grilled Chicken & Roasted Carrots

Entrees

Mixed Grill Chicken Platter - Seasonal Greens topped with Barbeque Rubbed Chicken, Teriyaki Chicken & Citrus Herb Marinated Chicken and Served with Parmesan Peppercorn Sauce, Soy Ginger & Our Signature Texas Barbeque Sauce

Stuffed Flank Steak - Stuffed with Proscuitto, BAsil & Olives travelling with Simple Tomato Sauce

Soups

Chinese Egg Drop Soup - With Scallions & Mushrooms in a Ginger Scented Chicken Broth

Specialty Sides

Carolina Spiced Rice with Red Beans

Zucchini & Cherry Tomato Medley

Specialty Desserts

Pistachio Biscotti

German Brownies with Coconut & Pecans

Boston Cafe & Catering Recipe of the Week
Our Creations

Cauliflower Gratin

• 1 qt Milk
• 1 qt Milk
• 1/2 Onion, studded with cloves
• 1 1/2 ea Bay Leaf
• 1 1/2 ea Thyme Sprigs
• 1/2 lbs Butter, cubed
• 1/8 cup All Purpose Flour
• 1 1/2 heads Cauliflower, cut into 1/2'' Florets
• 1 1/2 tsp Salt
• 1 1/2 cups Grated Swiss Cheese
• 1 1/2 tsp Brandy
• 1 1/2 tsp Nutmeg
• 1 1/2 cup Miede Pan
• 1 1/2 tbsp Parsley
• 1/2 cup Bread Crumbs

1. In Medium Saucepan, Heat Milk, Studded Onion, Bay Leaf & Thyme. Bring just to a simmer. Sift in Flour.
2. Continue to Cook for 2 minutes or until it thickens, then simmer very slowly for 10 minutes.
3. Cook Cauliflour in Boiling Water. Drain & Pat Dry
4. Arrange Cauliflour in Buttered Hotel Pan with Floret side up.
5. Strain Sauce and Add Nutmeg, Salt & Brandy. Slowlly add in Grated Swiss Cheese.
6. Pour Cheese Sauce over Cauliflour.
7. Combine Bread Crumbs with 1 1/2 tbsp Melted Butter, then Sprinkle on top of Cauliflour
8. Bake in oven at 400 Degrees for 15 - 20 minutes or Until Crumbs are Golden Brown.

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