*Gift certificates are available.















Below, please find a small
sampling of our menu items.


*All items are available for buffet or plated service.  
*Each order can be customized to suit your needs,
including a separate children’s menu.

To schedule a consultation, for more information,
or to develop a personalized menu,
please contact John Boardman at
(617) 852-7127 or by email at   
jnlcatering@yahoo.com.


Homemade Soups

Homestyle Chicken Vegetable Soup
Whole boneless chicken breast with savory chicken  
broth and fresh vegetables

Autumn Pumpkin Soup
Creamy pumpkin puree seasoned with cinnamon, cloves,    
and a hint of tarragon

Roasted Root Vegetable Bisque
With seasonal flavors of roasted turnips, parsnips,
butternut squash and carrots

New England Clam Chowder
Chef John’s signature dish.  This is a rich, hearty soup  
with fresh Littleneck clams and red bliss potatoes.  
A New England Favorite!  

Beef Barley Soup
Mouth-watering cubes of filet mignon, portabella
mushrooms and barley in beef broth  


Salads

Cranberry Walnut Salad
Baby field greens, with dried cranberries, gorgonzola
cheese and candied walnuts finished with a homemade
balsamic vinaigrette

Classic Caesar Salad
Fresh Romaine lettuce, herbed croutons, topped with
ribbons of asiago cheese

Caprese Napoleon  
Marinated red and yellow beefsteak tomatoes, fresh
mozzarella cheese, chiffonade basil with a red wine  
vinaigrette

Sesame Asian Salad
Baby field greens, water chestnuts, baby corn, snow
peas and bean sprouts served with a sesame ginger
vinaigrette, topped with crispy noodles

Warm Spinach with Caramelized Apples
Fresh baby spinach slightly wilted by warm, savory  
balsamic dressing, finished with caramelized apples,
goat cheese and cashews


Appetizers

Ahi Tuna
Skewered, lightly marinated sushi-grade tuna, grilled,  
with a coconut risotto cake, served on a Nori chip
with green apple wasabi drizzle

Carpaccio Maki Roll
Shaved beef tenderloin, roasted peppers, and arugula
served sushi style in a maki roll

Warm Goat Cheese Cups
Pear and pecan goat cheese mousse, warmed, and
served in light, flaky phyllo cups

Oysters and/or Clams on the Half Shell
Fresh Blue Point Oysters or Top Neck Clams, served
on the half shell with homemade cocktail, horseradish
cream & minuet sauces served over ice

Fried Stuffed Olives
Large green olives, filled with ground pork stuffing,
lightly breaded and fried until golden brown


Entrees

Grilled Filet Mignon
Filet mignon, grilled to perfection with wild
mushroom demi-glace

Halibut Oscar
Pan-seared halibut, lightly seasoned, served with
colossal lump crabmeat, steamed asparagus, topped  
with homemade Hollandaise sauce

Roasted Duck Breast
Served medium-rare, drizzled with a light raspberry
brandy sauce

Pasta Primavera
Fettuccine pasta with a medley of fresh julienned
vegetables with a roasted garlic sauce

Chicken Roulade
Boneless chicken breast stuffed with prosciutto,
asparagus, & portabella mushrooms, with a beurre  
blanc sauce


Accompaniments

Grilled or Steamed Asparagus
Roasted Garlic Mashed Potato
Spaghetti Squash
Sautéed Bok Choy
Grilled Sweet Potatoes
Vegetable Slaw


Desserts

Crispy Bananas
Halved bananas with essence of hazelnut and
chocolate, lightly fried in a spring roll wrap,  
served with vanilla ice cream and caramel sauce

Maple Pomegranate Cheesecake
Pomegranate-swirled cheesecake with a maple   
graham cracker crust  

Warm French Toast Bread Pudding
Served with berries marinated in Grand Mariner
and homemade cinnamon whipped cream

Black and White Mousse Cups
Milk chocolate cup filled with vanilla mousse and
chocolate mousse

Chocolate Lava Cake
Warm dark chocolate devils food cake, oozing with
rich dark chocolate pudding, served with vanilla
ice cream     
             J&L                        
          Catering