Contents
Rebecca’s Cafe Menu
At Rebecca’s, we provide businesses and education facilities throughout the New England area with deliciously customized dining solutions. As a trusted, locally operated food management company, we’ve earned a reputation for providing high quality food and highly personalized service.
Rebecca’s can take care of you, no matter how many meals you need. One, ten, forty or more — we’re ready to deliver delicious meals safely and conveniently.
After providing exceptional food service throughout New England for over 30 years, we’re still hungry for more. As New England’s most diverse food management company, our approach to food service is deliciously different. We bring our best to the table in everything we do by focusing on quality food and a unique menu-building process that never follows a one-size-fits-all approach.
Rebecca’s Cafe Menu and Prices
Buffet Frittata |
| Breakfast Buffet |
round guest tables covered with beautiful linens, buffet tables set up with linens
|
|
| Cheese Frittata |
crustless quiche filled with cheese
|
|
| Vegetable Frittata |
crustless quiche filled with seasonal vegetables
|
|
| Stuffed French Toast |
stuffed with cream cheese and preserves and accompanied by maple syrup and co
|
|
| Crispy Bacon and Sausage |
|
|
| Homemade Breakfast Potatoes |
|
|
| Assorted Breakfast pastries and Bagels |
fruit and cheese Danish, scones, muffins, sticky buns, apple and cheese turnover butter and assorted cream cheeses
|
|
| Fresh Fruit Salad |
|
|
| Nantucket Nectars Juice Bar |
|
|
| Freshly Brewed Bewley’s Coffee, Decaf and Tea |
|
|
| Lunch Buffet |
buffet tables covered with beautiful linens, greens and a fresh floral centerpiece
|
|
| Chilled Gazpacho |
served in yellow and red bell peppers topped with a dollop of sour cream
|
|
| Grilled Boneless Breast of Chicken |
filled with homemade pesto served on a bed of red and yellow salsa
|
|
| Grilled Gourmet Vegetables |
asparagus, baby squash, portabella mushrooms, sweet potatoes
|
|
| Striped Triangoli with Mushrooms |
tossed with fresh herbs, a light olive oil and fresh spring vegetables
|
|
| Assorted Gourmet Rolls, Breadsticks and Foccacia Crackers |
|
|
| Berry Cobbler |
served in a truffle bowl accompanied by homemade whipped cream
|
|
| Dark and white Dipped Chocolate Strawberries |
|
|
| San Peligrino Sparkling and Non Sparkling Water Assorted Soda |
|
|
| Bewley’s Iced Coffee and Iced Tea |
|
Dinner Buffet |
| Dinner Buffet |
set on tables covered with textured linens, greens and a floral centerpiece
|
|
| Wild Mixed Green Salad |
with toasted pecans, Belgian endive, chevre cheese with a red wine vinaigrette and
|
|
| Chicken Maribella |
with tomato, capers, olives and artichoke compote swordfish and yellow pepper brushed with a lime and basil marinade served with a lemon caper sauce
|
|
| Garlic Mashed Potato Upon a Giant Portabella Mushroom |
|
|
| Roasted Baby Vegetables |
|
|
| Petite Pans with Butter Rosettes |
|
Dessert |
| Dessert |
fresh fruit skewers miniature dessert pastries coffee, decaf and tea
|
Beverage |
| Soft Drinks |
|
|
| San Peligrino Waters |
|
Luncheon or Dinner Buffet Stations |
| Station One |
sliced Virginia smoked ham accompanied by a pineapple chutney and whole grain mustard roasted baby red bliss potatoes in herb butter greens beans sauteed with red peppers
|
|
| Station Two |
sliced smoked salmon display accompanied by cucumber dill sauce, sliced red Bermuda onions, capers, herb c mesclun greens with chevre, grilled tomatoes and herbs overflowing basket of gourmet rolls,
|
|
| Station Three |
wild mushroom risotto with lemon, leek and thyme grilled polenta cakes with eggplant and mozzarella warm lentil with basmati rice and toasted pecans
|
|
| Station Four |
chicken breast sauteed with lemon tarragon and artichokes cous cous mini Caesar salads in phyllo tarts garnished with fresh parmesan
|
|
| Dessert |
lemon scented angel food cake filled with berries and Tahitian vanilla cream
|
|
| Freshly Brewed Bewley’s Blend Coffee |
served all day
|
|
| Freshly Brewed Bewley’s Blend Decaf |
|
|
| Dessert Reception |
all tables covered with textured linens, fresh greens and flowers
|
|
| Plattered on Silver Trays with Fresh Flower Garnish |
mini lemon curd tarts, bourbon pecan bites with gingercream, chocolate dipped macaroons, linzer shaped shortbreads cookie straws, Russian tea cookies mini fruit tarts
|
|
| Fresh Fruit and Cheese Platter |
|
|
| Tea Sandwiches |
delicate offerings such as watercress and chive cream cheese, cucumber and bours
|
|
| Freshly Brewed Coffee, Decaf and Tea |
fresh fruit punch with fresh lemons, oranges, and berries Poland spring carbonated and non carbonated waters
|
Cheese and Vegetables |
| Afternoon Reception |
stationary hors d’oeuvres displayed on three 60′ rounds with beautiful liner
|
|
| Display of International and Domestic Cheese |
boursin, chevre and brie with spiced pecans, olive tapenade and assorted gourmet
|
|
| Grilled Gourmet Vegetables |
baby squash, asparagus, portabella mushrooms, sweet potatoes, bell peppers and
|
|
| Homemade Giant Salsa and Guacamole Tortilla Chips |
served with traditional salsa, guacamole, black bean dip and sour cream
|
|
| Bite Size Sandwiches |
roast beef with boursin cheese on caramelized onion focaccia bread smoked mustard sliced ham and brie with Dijon mustard on a French roll
|
|
| Passed Hors d’oeuvres |
passed on beautiful wood trays with a fresh flower garnish
|
|
| Grilled Blackened Chicken Skewers |
served with a garlic aioli
|
|
| Beef Tenderloin Sate |
served with a Thai peanut dipping sauce
|
|
| Mini Maine Crab Cakes |
with chipolti sour cream
|
|
| Mini Sundried Tomato Tartlets |
|
|
| Dessert Custom Sheet Cake with Logo |
chocolate mousse, strawberry Tuscan cream cake, chocolate raspberry cake with cream, or lemon scented angel food cake filled with market berries and Tahitian van
|
|
| Tiramisu |
|
Assorted Petite Desserts |
| Coconut Macaroons |
|
|
| Fruit Tartlets |
|
|
| Petit Cannolis |
|
|
| Baby Boston Creme Pies |
|
|
| Key Lime Pies |
|
|
| French Butter Cookies |
chocolate dipped
|
|
| Cookie Straws |
chocolate dipped
|
Barbecue |
| Simple Clambake and Barbecue |
served from a buffet decorated with linens and decorations
|
|
| Imported and Domestic Beers and Wines, Sodas and Sparkling Waters |
|
|
| Traditional New England Clam Chowder |
|
|
| Buckets of Steamed Clams |
with clam juice and drawn butter
|
|
| 1 – 1/4 Steamed Lobsters |
served lot’s of lemon and butter
|
|
| 10 Oz, Teriyaki Steaks Grilled to Perfection |
|
|
| Roasted Corn on the Cob |
seasoned with lime and cracked pepper
|
|
| Roasted Purple Potato Salad |
tossed with fresh vegetables in a balsamic vinaigrette
|
|
| Homemade Sour Cream Corn Bread with Honey Butter |
|
|
| Homemade Shortcake Station |
individual buttermilk biscuits served with bowls of sliced peaches, strawberries and cream and fresh mint
|
|
| Harbor Cruise Dinner Buffet |
stationary hors d’oeuvres set on upper level on a 6 – foot table
|
|
| Country Cheese Selection |
an assortment of imported and domestic cheeses surrounded by ficelle, parmesan
|
|
| Homemade Red, White and Green Giant Tortillas |
accompanied by traditional salsa, guacamole and sour cream
|
|
| Grilled Vegetable Crudite |
asparagus, baby squash, baby carrots, portabella mushrooms, and sweet potatoes sauce brie, papaya and onion quesadillas
|
|
| Dinner Buffet |
set on 3 – 4 foot serpentine tables
|
|
| Sliced Garden Beefsteak |
tomatoes with buffalo mozzarella and basil
|
|
| Wild Mixed Green Salad |
with roasted portabella mushroom, chevre, red onion with balsamic vinaigrette
|
|
| Petite Filet Mignon |
topped with a shitake, enoki and grilles portabella mushroom reduction sauce
|
|
| Jumbo Lobster Stuffed Shrimp |
|
|
| Roasted Red Bliss Baby Potatoes |
|
|
| Lemon Asparagus Tipped Orzo |
|
|
| Haricot Verts Bundles |
|
|
| Gourmet Rolls and Butter |
|
|
| Dessert and Coffee |
freshly brewed bewley’s blend iced coffee and decaf frozen lemon parfaits with chocolate and fresh raspberries summer berry cobbler served with homemade whipped cream fresh fruit skewers with yogurt
|
* DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
Conclusion:-
More menus are available on our website, which you are welcome to share with your friends. Keep an eye on our website for more menus. More menus are available on our website.