...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

v Hummus Platter  / $9.50
 Homemade hummus, feta cheese, Kalamata olives, marinated red onions and roasted red peppers
served with grilled pita points.

v Vegetarian Corn Cakes / $10.00
Pan-seared and baked corn cakes served with pico de gallo and sliced avocado, topped with scallion-mustard remoulade.

Roasted “Reggae” Wings / $9.50
A generous portion of baked roaster wings marinated in Jamaican jerk spices, fresh citrus and soy. 
Served with banana-mango chutney.

v Vegetable Potstickers / $8.75
Vegetarian potstickers sauteed and served with sticky rice, an Asian dipping sauce and a Chinese mustard.

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

Sean’s Simple Meatball / $6.00
An oversized, homemade meatball made with beef, pork and veal, topped with tomato sauce
and pecorino cheese and served with toasted crostinis.


Salads

v The Harrington / $9.00
 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*** / $13.00
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.
 
*The Hot and Cold Chicken Salad / $11.00
Grilled and chilled chicken marinated in olive oil and garlic with arugula, caramelized almonds, shaved carrots and chilled snap peas served over warm sticky rice with a sesame-soy vinaigrette.

Eddie’s Spinach Salad / $9.50
Baby spinach, sliced red cabbage, slices of red apple, toasted peppered croutons and sunflower seeds tossed in a citrus-apple, poppyseed vinaigrette. Served with guava paste wrapped in provolone cheese.
 

Sandwiches
 
The Zuni Roll / $11.95
 Created by: Norma Gillespie, 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.  

The Regal Regis / $13.00
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.

***Egg Sandwich Lyonnaise / $9.75
Created by: Tony Maws, Executive Chef/Owner - Craigie On Main, Cambridge
Two eggs fried over easy and served on toasted white bread with applewood smoked bacon, sliced vine ripe tomatoes, sliced red onion, frisee and a dijon mustard aioli. Served with homemade potato salad.

Mexican Meatball Sub / $13.50
Created by: Brian Poe, Executive Chef - Rattlesnake Bar and Grill, Boston
Cilantro infused Mexican meatball sandwich with a chipotle and jalapeno au jus, pepper jack cheese, red onions, lettuce and tomatoes on a toasted baguette. Served with an aguas fresca salad.

The SDLT / $12.50
Created by: Geoff Gardner, Chef/Owner - Sel De La Terre, Boston
A spice rubbed, smoked duck breast sandwich served on caraway rye bread with lettuce, tomato and onion. Topped with a caper-mayo and sided with homemade potato salad or cole slaw.

*Rialto / $13.50
Created by: Jody Adams, Chef/Owner - Rialto, Cambridge
Paper thin prosciutto, fresh buffalo mozzarella and basil-pesto on garlic-oil rubbed Texas toast. Served with greens topped with sundried tomatoes and pinenut dressing.

v *Pudding Portobello / $11.25
Created by: Debra Hughes,  Executive Chef/Owner - Upstairs on the Square, Cambridge
Sliced portobello mushrooms, Cacio de Roma cheese, walnut-pesto and an onion marmalade served on focaccia bread. Sided with a white bean salad topped with an herb vinaigrette.

The Chris / $13.50
Created by: Chris Schlesinger, Chef/Owner - East Coast Grille, Cambridge
Sliced roast beef and pastrami topped with melted Swiss cheese, sliced hard-boiled eggs, coleslaw and chicken liver pate on dark rye.  Served with homemade potato salad.

***Spicy Tuna Burger** / Market Price
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 Cape Cod potato chips.

The Campbell / $13.00
Created by: Scott Herbert, Chef/Owner - Troquet, Boston
Soy and ginger marinated veal flank served on a toasted baguette with romaine lettuce, sliced tomatoes, pickled red onions, cilantro mayo, pureed avocado and topped with cilantro sprigs. Served with mixed greens and a balsamic vinaigrette.

The Ashmont / $12.00
Created by: Chris Douglass, Chef/Owner - The Ashmont Grill, Dorchester
A warm spice-rubbed, marinated and sliced pork sandwich cooked medium served on a sesame roll with a dried cherry-mustard and topped with arugula. Served with a side of coleslaw.

The Bond Herb Roasted Chicken Salad / $12.00
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, romaine and crisp fried onions. Served with homemade potato salad.

**The Benny* / $13.00
Created by: Ken Oringer, Chef/Owner - Clio, Boston
A spicy Vietnamese grilled chicken breast 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.

**The Oleana* / $13.00
Created by: Ana Sortun, Chef/Owner - Oleana, Cambridge
Beer-battered mussels and Hungarian hot peppers deep fried and served on a baguette with Turkish almond tartar sauce and Romaine lettuce.  Served with coleslaw and a dill cucumber salad.

The Parish Chicken Sandwich / $11.95
A breaded and baked chicken cutlet served on a deli roll with melted American and Cheddar cheeses, thinly sliced prosciutto, Boston lettuce, sliced tomato and sliced red onion. Served with a homemade roasted red cherry pepper mayo and your choice of homemade potato salad or coleslaw.

The Vieira / $13.00
Pounded, sliced flank steak in a soy, chili garlic marinade sauteed and served on a French baguette with watercress, roasted red peppers, sliced white onions and a homemade basil aioli. Served with a mixed green salad. 

**The Alternative / $12.00
Fresh tuna salad tossed with diced onions and a roasted red pepper mayonnaise. Served open-faced on toasted Tuscan wheat triangles, topped with melted Monterey jack cheese and applewood smoked bacon.  Served with Cape Cod potato chips.

Sean’s Meatloaf Club / $13.00
Homemade chipotle meatloaf on Texas toast with Romaine lettuce, tomatoes, applewood smoked
bacon and chipotle aioli. Served with garlic mashed potatoes and gravy.

Frank’s Frank & Beans / $9.00
One all-beef frank served with all the fixings and sided with homemade baked beans.
**Only offered Saturdays and Sundays.**

 

Entrees

v Baked Mac and Cheese / $13.50
A casserole of macaroni mixed with a homemade sauce of Romano cheese, Monterey jack 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 $6.75)

 

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.

 

Pasta Bolognese / $14.50
Rigatoni pasta sauteed with ground beef, pork and veal tossed in a spicy tomato sauce
and topped with parmesan reggiano.
(Half order of Pasta Bolognese available for $7.25)

 

Baked Tilapia / $12.00
Tilapia sauteed in a chili garlic and white wine sauce served with sticky rice topped with scallions and a black bean and corn salad.

 

 

Desserts

Ice Cream Sandwich  / $7.75
 Two home baked chocolate chip cookies served warm with a scoop of vanilla ice cream and drizzled with a chocolate sauce.

White Chocolate Bread Pudding/ $7.75

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.

Before placing your order, please inform your server if a person in your party has a food allergy.

A 5% service charge will be added to take-out orders over $100.