Specialty Pasta Salad

Antipasto Misto - Gemili Pasta, Black Olives, Sun-dried Tomatoes, Red Onion, Pickled Banana Peppers, Fresh Herbs, Cubed Salami & Cheeses, Marinated Mushrooms, Roasted Peppers Tossed in an Italian Vinaigrette.

Specialty Side Salad

Classic Cobb Salad - Seasonal Mixed Greens, Smoked Bacon, HB Eggs, Avocados, Croutons, Cherry Tomatoes and Blue Cheese with Dijon Mustard Vinaigrette on the Side

Sandwich Specials

BBQ Pulled Pork Sandwich - Chunks of Smoked Pork Shoulder with Our Own BBQ Sauce, Doctored Up Beans & Cole Slaw on a Sesame Seed Roll

Fenway Italian Sweet Sausage Bomb - Loaded with Roasted Sweet Onions, Red & Green Peppers together with Melted Provolone Cheese on Ciabatta Bread

Lobster Salad - Chunks of Tail, Knuckle & Claw meat with a Touch of Mayo, Lemon & Celery on a Challah Roll with Shredded Lettuce

Hot Entrees

Chicken Saltimbocca - Boneless Chicken Breast Sauteed with Proscuitto, Sage, Mozzeralla Cheese, Mushrooms & Marsala Wine. Served over Liguine

Joey's Meatballs & Raviolis - Slowly Cooked Sicilian Style Meatballs in a Traditional Tomato Sauce with Four Cheese Raviolis & Roasted Garlic Breadsticks

Hot Soups

Mexican Tortilla - Roasted Chicken, vegetables, Chipotle Peppers & Lime. Fried Tortillas & Sour Cream Garnish
*Other Soups Are Always Available

Dessert

Chocolate Chip, Brownies, Dream Bars, Linzer Bars, Pecan Bars, Chocolate Chip & Oatmeal, Ginger Molasses, Double Chocolate-Pecan, White Chocolate Chip & Snickerdoodles Cookies. Chocolate Chip Macaroons. Selection may vary depending on the size of your tray.

Homemade New York Cheesecake with Blueberry or Strawberry Sauce

Boston Cafe & Catering Recipe of the Week
Our Creations

Portabello Steak and Pasta
Serves 6-8 people

Ingredients:

• 2 lb Choice Cut Beef for Grilling (marinated in garlic, olive oil and black pepper)
• 3-4 each Large Portabello Mushrooms (marinated in olive oil, garlic, salt & black pepper)
• 4 each Plum Tomatoes (diced)
• 1 each Spanish Onion (diced)
• 1/4 cup Red Wine
• 1 cup Grated Parmesan Reggiano Cheese
• 1/2 lb Butter (softened)
• 4 cloves Garlic (roasted)
• 1 bunch Parsley Italian (chopped)
• Salt & Coarse Fresh Ground Black Pepper
• 1 lb Taglatelle Pasta Cooked, Cooled and Set aside

Method:

1. Grill beef to medium rare, cool, slice and set aside
2. Grill mushrooms for 4-5 minutes a side. Cool, slice and set aside
3. Take Softened Butter and mash roasted garlic and parsley in with fork, put in plastic container and chill
4. In sauté pan add meat and mushrooms sauté for four minutes
5. Add onions and tomatoes sauté two minutes and add red wine, sauté for four minutes and toss in tagliatelle pasta and add compound butter and parmesan cheese
6. Served Nicely with Foccacia Bread. Enjoy!

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