Specialty Pasta Salad

Farfalle Pasta Salad - Zesty Tomato-Basil Vinaigrette, Zucchini and Summer Squash, Red Onion, Corn, Fennel, Roasted Red & Green Peppers

Specialty Side Salads

Red Watercress, Radicchio, Red Beets & Grilled Leeks - with Orange-Horseradish Dressing

Kick it Up Waldoft Salad - with Honey Crisp Apples, Raisins, Candied Walnuts, Pomegranate Seeds & Yogurt-Mint Dressing

Sandwich Specials

Northern Italian Eggplant Parmesan - Layers of Eggplant, Grated Parmesan Cheese, Asiago Cheese & Plum Tomato Sauce. Served Cold on Ciabatta Bread

Chicken Cordon Bleu - Smoked Ham, Swiss Cheese & Honey Mustard on Sour Dough Bread

Hot Entrees

Sweet & Sour Grilled Salmon Filet - Glazed Pineapple, Warm Couscous with Almonds, Parlsey & Raisins

Stuffed Chicken Florentine - Boneless Chicken Breast rolled with Spinach & Cheese. Served with Roasted Garlic Cream Sauce & Herb Roasted Yukon Gold Potatoes

Hot Soups

Chicken Creole Soup - with Green Peppers, Tomatoes, Carrots, Celery, Sweet Onions, Cilantro, Cajun Seasonings & Rice

Vidalia Onion Soup - Caramelized Sweet Onions, Herb & Cream with Tortellinis & Swiss Cheese Crostini

Pasta Sautés

Shrimp Scampi - Oven Roasted Plum Tomatoes, Asparagus over Linguine

Fettuccine Carbonara - Smoked Applewood Bacon, Peas, Sweet Cream & Parmesan Cheese over Egg Fettucine

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.

Valentine's Cookie Tray - Chocolate Dipped Strawberries, Assorted Butter Cookie Hearts & Raspberry Window Hearts click image for larger view

Boston Cafe & Catering Recipe of the Week
Our Creations

Lobster Parfait
Ingredients:

• 1 1/2 cups chopped onions
• 3/4 cup chopped carrots
• 3/4 cups chopped celery
• 4 cloves garlic, smashed
• 3 bay leaves
• 1 cup distilled white vinegar
• 3 lemons, quartered and juiced
• 3/4 cup salt
• 2 tablespoons cayenne pepper
• 2 (1 1/4-pound) lobsters
• 8 cups mache or a chiffonade of mixed greens
• Cilantro-Avocado Dressing, recipe follows
• 1 1/2 cups halved teardrop tomatoes
• 1 1/2 cups diced hearts of palm
• 1 1/2 cups orange segments, white pith removed
• Fresh cilantro sprigs, for garnish

Directions:
Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper. Bring the pot to a boil and allow to cook for 15 to 20 minutes. Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes. Immediately immerse in ice water to halt the cooking. Once the lobsters have cooled, remove from the water and set aside. Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat. Chop the lobster into 1/2-inch pieces, and set aside. Place a sixth of the greens into each of 6 large chilled martini glasses. Drizzle a little of the dressing over the greens. Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster. Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs. Serve immediately.

Cilantro-Avocado Dressing
Ingredients:

• 1 ripe avocado, diced
• 2/3 cup mayonnaise, preferably homemade
• 1/2 cup packed cilantro leaves, blanched and drained
• 1 1/2 tablespoons orange juice
• 1/2 lime, zested
• 1 to 2 limes, juiced (4 to 5 tablespoons)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon green hot sauce, or to taste

Directions:
Combine all ingredients in a food processor and process until smooth. Yield: about 2 cups

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