Specialty Pasta Salad

Three Salami Pasta Salad - Diced Genoa Salami, Mortadella & Capicola, Bow Tie Pasta, Diced Tomatoes, Sliced Black Olives, Roasted Zucchini & Yellow Squash tossed with a Light Italian Vinaigrette

Specialty Side Salad

Wintery Country Salad - Bibb Lettuce topped with Caramelized Apples and Onions, Toasted Pecans and Cheddar Croutons, accompanied by Honey Balsamic Dressing

Updated BLT Salad - Baby Spinach, Hoisin Glazed Crispy Bacon, Grape Tomatoes & Crumbled Blue Cheese with a Chipotle Ranch Dressing

Sandwich Specials

Dill Tuna Salad Panini - Dill Scented All White Tuna topped with Caramelized Onions, Roasted Tomatoes & Dill Havarti Cheese on Marble Rye

Curried Squash Wrap - Curry Scented Roasted Butternut Squash & Carrots, Red Raisins, Dried Cherries & Leaf Lettuce on Garlic & Herb Wraps

Pasta

Fusilli Forestier - Roasted Wild Mushrooms tossed with Thinly Sliced Grilled Chicken, Fresh Spinach and a Light Mushroom Demiglace

Shrimp and Tortellini Gorgonzola - Tri Color Tortellini, Roasted Shrimp, Sun Dried Tomatoes swimming in a Gorgonzola Cream Sauce

Entrees

Beef and Mushroom Stir Fry - Stir Fried Flank Steak with a Medley of Mushrooms, Water Chestnuts, Baby Corn & Scallions swimming in a Hoisin Demi Glace over a Lo Mein Noodles

Grilled Tuscan Salmon Salad - Grilled Salmon Glazed with Balsamic Syrup over Mixed Baby Lettuce with Roasted Roma Tomatoes and Caramelized Pearl Onions

Soups

Hearty Sausage & White Bean - Slices of Sweet Italian Sausage & Chorizo with Northern White Beans, Lentils, Bell Peppers & Onions in an Herb Broth

Specialty Sides

Maple Glazed Parsnips & Carrots

Truffle'd Mac n' Cheese

Specialty Desserts

Blondie Brownies - with Walnuts & Chocolate Chips

Rugellach - Cookies made with Raisins, Walnuts, Cream Cheese & Cinnamon

Boston Cafe & Catering Recipe of the Week
Our Creations

Grilled Shiitake Mushrooms with Soy Sesame Glaze

• 2 1/2 lbs Shiitake Mushrooms
• 10 ea Scallions
• 2 tbsp Toasted Sesame Seeds

• 4 Oz Soy Sauce
• 2 oz Water
• 2 oz Paenut Oil
• 2 oz Tahini
• 1 tbsp Sesame Oil
• 1 tbsp Minced Garlic
• 2 tsp Minced Ginger
• 1/2 tsp Crushed Red Pepper

1. Combine All Ingredients for Glaze
2. Add the Mushrooms and Green Onions to the Glaze and Marinate at least 15 minutes or up tp 1 hour
3. Remove the Mushrooms and Green Onions from the Glaze, letting the excess drain away
4. Grill the Mushrooms and Green Onions on a preheated grill for about 2 minutes on each side
5. Scatter with Sesame Seeds and Serve

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