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

Specialty Side Salad

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

Chicken, Arugula and Peach Salad - Grilled Peaches & Pulled Chicken tossed with Home Style Croutons over Fresh Arugula and finished with a Raspberry

Sandwich Specials

Moroccan Chicken Salad - Poached Chicken Breast tossed in a Zesty Dressing with Moroccan Spices, Roasted Tomatoes & Bibb Lettuce

Portobello Melt - Roasted Whole Portobello Mushroom, Roasted Red Pepper and Roasted Zucchini topped with Provolone Cheese, Pesto Mayonnaise and Leaf Lettuce

Pasta

Chicken and Spinach Alfredo - Grilled All White Chicken Breast, Creamy Alfredo Sauce, Wilted Spinach and served with Spinach and Roasted Garlic Raviolis

Sausage and Chicken Cacciatore - Grilled Chicken and Grilled Sweet Italian Sausage in a Sweet Red Wine Tomato Sauce with Roasted Onions and Peppers over Penne Pasta

Entrees

Steak Tip and Mushroom Kabobs - Skewers of Steak Tips, Portobello Mushroom, Button Mushroom, Green Pepper and Red Onion, Marinated in Italian Herbs

Thai Cashew Chicken - Tempura Fried Chicken, Cashews, Mushrooms, Napa Cabbage and Asian Vegetables in a Sweet and Spicy Orange Sauce

Soups

Grilled Tomato Bisque - Served with Grilled Focaccia Bread

Specialty Sides

Coconut Rice

Italian Roasted Potatoes & Mushrooms

Specialty Desserts

Key Lime Bars

Cranberry, White Chocolate and Macadamia Nut Cookies

Boston Cafe & Catering Recipe of the Week
Our Creations

Dauphinoise Potatoes

• 3 1/4 lbs Potatoes
• 24 oz Milk
• Salt & Pepper (to Taste)
• Nutmeg (to Taste)
• Butter (as Needed)
• 1 tsp garlic
• 2 eggs (beaten)
• 5 oz Gruyere Cheese

1. Simmer Potatoes in Milk, Salt & Pepper & Nutmeg, till 3/4 of the way cooked. Strain, reserving the liquid.
2. Layer Potatoes in Pan. Blend eggs into reserved liquid & pour over potatoes. Evenly top with Cheese
3. Bake in water bath @ 350 degrees for 45 minutes. Uncover for last 10 minutes to brown

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