Specialty Pasta Salad

Fresh Summer Vegetable Pasta Salad - Zucchini & Summer Squash, Brocoflower, Red Onions, Green & Red Bell Peppers, Fennel, Herbs & Italian Vinaigrette

Specialty Side Salad

Arugula Salad - Maryland Lump Crabmeat with Bermuda Onions, Red Bell Peppers, Kalamata Olives, Cannellini Beans & Basil Vinaigrette Dressing

Mexican Romaine Salad - Grilled Chicken, Goat Cheese Stuffed Tortillas, Avocados & Apples with a Citrus-Chipotle Dressing

Sandwich Specials

Lobster Roll - Knuckle & Claw Meat only with a Touch of Mayo & Celery. Served on a Soft French Roll with Shredded Lettuce..."A Taste of Summer"

Fenway Sausage Bomb - Fully Loaded with Marinated Peppers & Onions with a Touch of Hot Sauce...Nice!!!

Meatball Sub - Homemade Meatballs, Marinara Sauce & Melted Provolone Cheese in a Ciabatta Roll

Hot Pasta & Entrees

Raspberry Chicken - Boneless Chicken Breast Sauteed with Tomatoes, Cream Chicken Stock and Raspberries. Served with Wild Rice & Sauteed Green Beans

Turkey Tetrazzini - Layers if Stewed Turkey, Marsala Mushrooms, Cream & Linguini. Topped with Parmesan Cheese and Baked in Casserole

Tortelloni Primavera - Garden Vegetables, Herb-Garlic Butter & Chicken Broth. Tossed with Roasted Garlic & Spinach Tortelloni

American Chop Suey - Meat Sauce with Onions & Peppers Simmered with Tomatoes & Herbs. Tossed with Ziti

John Balvin's Homemade Specialty Desserts

Chocolate Chip, Brownies, Dream Bars, Linzer Bars, Ginger Molasses, Oatmeal, Double Chocolate-Pecan, White Chocolate Chip, Peanut Butter Cookies, Snickerdoodles, Coconut Macaroons, Pecan Bars & Lemon Squares.

Selections may vary depending in the size of your party.

New Feature Individual Dessert - Ginger Crème Brulee - Sweet Egg Custard & Candied Ginger with a Thin Layer of Burnt Sugar on top of the Custard and Served in an Individual Ramekin

Boston Cafe & Catering Recipe of the Week
Our Creations

Orecchiette with Broccoli Rabe, Ricotta Salata and Prosciutto
Yield: 6 servings

• 1 Tablespoon plus 1/4 Teaspoon Salt
• 1 lb Dried Orecciette Pasta
• 3 Tablespoons Extra Virgin Olive Oil
• 1 Cup Julienned Onion
• 3 Cloves Garlic, Thinly Sliced
• 1 Teaspoon Crushed Red Pepper
• 3 Ounces Thinly Sliced Prosciutto, Cut into Thin Strips
• 1 Bunch Broccoli rabe, Cut into 1-inch Pieces
• 1/2 Teaspoon Freshly Ground Black Pepper
• 2 Tablespoons Lemon Juice
• 1 Teaspoon Lemon Zest
• 10 Oil-Packed Sun-dried Tomatoes, Drained and Thinly Sliced
• 1/4 Cup Freshly Chopped Parsley Leaves
• 4 to 6 Ounces Ricotta Salata, Coarsely Grated

In a large soup pot or stockpot, bring 4 quarts of cold water to a boil. Add 1 Tablespoon of the salt and the Orecchiette and cook according to package directions until al dente. Drain the pasta and set aside. reserve 1/2 cup of the cooking liquid for the sauce. While pasta is cooking, heat 2 tablespoons of the olive oil in a large skillet and, when hot, add the onion and remaining 1/4 teaspoon of salt and cook, stirring often, until onions are golden, about 8 Minutes. Add the garlic and cook for 2 minutes. Add the proscuitto and crushed red pepper and cook, stirring for 3 minutes. Add the broccoli rabe and black pepper and cook, tossing, until the broccoli rabe is wilted, 1 to 2 minutes. Add the lemon juice, lemon zest, and sun-dried tomatoes, and stir to combine. Add the drained pasta and the reserved 1/2 cup of pasta cooking liguid and cook, stirring until everything is heated through and well combined. Remove from the heat and add the parsley, remaining tablespoon of olive oil, and the ricotta salata; Toss thoroughly to combine. Serve immediately.

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