...Sandwiches of the Chefs..

Menu

Our Menu is served till 1:00am Daily

Specials Click Here

The following are Sandwiches, Appetizers, Salads, and Entrees created by a number of Chefs of national renown. They have graciously consented to adorn our menu with their innovations. We at The Parish Cafe and Bar hope that you enjoy the creativity and integrity that go with such food.


Appetizers

Roasted “Reggae” Wings / $9.25
A generous portion of baked roaster wings marinated in Jamaican jerk spices, fresh citrus, and soy.
Served with a banana-mango chutney.

v Vegetable Potstickers / $8.50
Vegetarian potstickers sauteed and served with sticky rice, an Asian dipping sauce and a spicy Chinese mustard.

v White Bean Spread / $8.75
Homemade white bean hummus, feta cheese, Kalamata olives, marinated red onions
and roasted red peppers served with grilled pita points.

v Cobbed Corn Tapas / $9.00

Created by: Ken Oringer, Chef/ Owner-Toro, Boston
Two grilled ears of fresh corn rubbed with a garlic-mayonnaise and topped with ricotta salata cheese, fresh lime slices and pepper flakes.


v Bowl - O- Rings / $9.75
Homemade, beer-battered and deep-fried onion rings served with a side of homemade chipotle-mayo.

Salads

v House Salad / $6.25
A mixed greens salad topped with diced tomatoes, cucumbers and an herb vinaigrette.

v The Harrington / $8.75
Created by: Patricia Harrington and Elaine Simmons,

Sisters and Co-Owners-Flash’s, Boston
Chopped romaine, fresh mint, diced cucumbers, sliced red onions, Kalamata olives and feta cheese tossed with a fresh lemon-olive oil dressing and served over grilled Syrian bread.

**Nicoise Salad***/ $12.75
Grilled RARE tuna steak, topped with a dollop of wasabi aioli and served over a bed of greens with sliced hard
boiled eggs, Kalamata olives, string beans, tomatoes, and diced cucumbers. Served with a fresh lemon-olive oil dressing.

 v Summer Pasta Salad / $12.00

Fusilli pasta mixed with zucchini, summer squash, red onions, red peppers and green peas. Tossed in a spicy Asian style dressing and served chilled.


 v *Beet Salad / $9.75
Fresh beets, romaine and tomatoes tossed with a

citrus-walnut vinaigrette and topped with toasted walnuts and Stilton blue cheese. Served with garlic-crostinis.

*The Hot and Cold Chicken Salad / $11.00
Grilled and chilled chicken marinated in olive oil and garlic with arugula, carmelized almonds, shaved carrots and chilled snap peas served over warm sticky rice with a sesame-soy vinaigrette.
 

Sandwiches
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The Zuni Roll / $11.95
Created by: Cottonwood Café, Boston
Smoked turkey breast, crisp bacon, chopped scallions, dill havarti cheese, and cranberry-chipotle sauce wrapped in a flour tortilla and served warm with a side of homemade potato salad or cole slaw.

Rowdy’s Famous Chicken Sandwich / $11.95
Created by: Rowdy Bessey, Chef-Flash’s, Boston
A baked, breaded chicken cutlet served on a deluxe roll with melted Swiss and cheddar cheeses, applewood smoked bacon,romaine lettuce and tomato. Sided with a homemade chipotle aioli and your choice of homemade potato salad or cole slaw.

The Regal Regis / $12.75
Created by: Susan Regis, Chef-Upstairs on the Square, Cambridge
Sliced flank steak and portobello mushrooms in a soy, scallion and balsamic marinade. Served on Romano cheese crusted French bread with a side of homemade potato salad or coleslaw.

v Elephant Walking on Eggs “Sandwich from the Mountain” / $11.95
Created by: Gerard Lopez, Chef/Owner-The Elephant Walk, Cambridge
An assortment of julienned vegetables sautéed with fresh goat cheese and New England eggs. Served omelette style on a French baguette. Sided with mixed greens, tomatoes and cucumbers with an herb vinaigrette.


*The Benny** / $12.95
Created by: Ken Oringer, Chef/Owner-Clio, Boston
A spicy Vietnamese grilled chicken sandwich served on a hard baguette with assorted vegetables and a mint-coriander mayonnaise. Sided with a spicy purple cabbage slaw tossed with tomatoes, fresh mint, Thai basil and cracked peanuts.


Mexican Meatball Sub / $13.00
Created by: Brian Poe, Executive Chef - Rattlesnake Bar and Grill, Boston
Cilantro infused Mexican meatball sandwich with a chipotle and jalepeno au jus, pepperjack cheese,red onions,lettuce and tomatoes on a toasted baquette. Served with an aguas fresca salad.

***The Schlow / $12.95
Created by: Michael Schlow, Chef / Owner- Radius, Boston
Roasted RARE sirloin with caramelized onions, tomato confit, arugula and horseradish-cream sauce. Served on Tuscan wheat bread with coleslaw and greens.


Bond Herb Roasted Chicken Salad / $11.50
Created by: Mark Sapienza,Executive Chef- The Langham Hotel, Boston
Roasted chicken breast mixed with sweet garlic aioli,roasted red onions, scallions, thyme and tarragon served on an Italian sub roll with sliced tomatoes and romaine and topped with crisp fried onions. Served with homemade potato salad.

The Campbell / $12.95
Created by: Scott Hebert ,Chef - Troquet, Boston
A soy and ginger marinated veal flank sandwich served on a toasted baguette with sliced tomatoes, pickled red onions, cilantro mayo and pureed avocado. Garnished with cilantro sprigs and served with mixed greens and a balsamic vinaigrette.

v *Pudding Portobello / $11.25
Created by: Debra Hughes,Chef / Owner- Upstairs on the Square, Cambridge
Portobello mushrooms, casa de roma cheese, onion marmalade and a walnut-parsley pesto on focaccia bread. Served with mixed greens and a white bean salad topped with an herb vinaigrette.

**The B&G Lobster Roll / MARKET PRICE
Created by: Barbara Lynch, Executive Chef / Owner-B&G Oyster Co., Boston
Two buttered and grilled hot dog rolls filled with fresh New England lobster meat, applewood smoked bacon, chopped Romaine lettuce, tomato confit and Hellman's mayonnaise. Served with Cape Cod potato chips.


Flour BLT / 11.25
Created by: Joanne Chang, Chef / Owner-Flour, Boston
Applewood smoked bacon, Boston lettuce and oven roasted tomatoes served on Texas toast with basil-mayo and a side of Cape Cod potato chips.

***Spicy Tuna Burger** / 17.95
Created by: Tim Cushman, Executive Chef / Owner-o ya, Boston
A sashimi grade yellowfin tuna, finely chopped and formed into a patty and grilled to medium rare. Served on a classic seeded burger bun with homemade spicy mayo, thinly sliced pickled ginger, scallions, mixed greens, roma tomatoes, toasted sesame seeds and a kabayaki drizzle. Sided with potato chips.

The Coppa: "The Anastagios Greek God of Fallen Stage"/ 11.95
Created by: Jamie Bissonnette, Chef / Owner-Coppa and Toro, Boston
A slow roasted pork belly sandwich on a sesame seeded bun topped with American cheese, Hellman's mayonaisse, carmelized onions-red jalapeno peppers. Sided with your choice of homemade potato salad or cole slaw.


Entrees

v Baked Mac and Cheese / $12.95
A casserole of macaroni mixed with a homemade sauce of romano cheese, cheddar cheese and
finely diced onions. Baked in the oven and topped with gruyere cheese and Ritz cracker crumbs.

(Half order of Mac and Cheese available for $6.25)

Sean’s Simple Chicken / $14.95
Pounded, breaded chicken cutlets sauteed in chicken stock, olive oil, lemon, parsley, and garlic with diced tomatoes and capers. Served over garlic-mashed potatoes and baby spinach drizzled with balsamic vinegar and olive oil.

The Parish Pasta / $12.50
Sweet Italian sausage, fresh mozzarella,baby spinach and penne pasta tossed in a tomato-cream sauce and topped with parmesan reggiano.

 



Desserts

Ice Cream Sandwich / $7.00
Two warm chocolate chip cookies stuffed with vanilla ice cream and drizzled with chocolate sauce.


White Chocolate Bread Pudding/ $7.00

Homemade brioche bread pudding made with white chocolate and homemade custard. Baked until golden brown and served warm with a dollop of whipped cream and a drizzle of chocolate sauce.


V= Vegetarian  * Contains Nuts **Contains Fish Products
*** The Massachusetts Board of Health advises that consuming raw or undercooked meat, poultry, or seafood may be hazardous to your health.

An 18% Gratuity may be added to parties of six or more.