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...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.
(617) 247-4777
 


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

v Vegetarian Corn Cakes/ $9.00
Pan-seared and baked corn cakes served with pico de gallo and sliced avocado, topped with scallion-mustard remoulade.

v Bowl-O-Rings/ $7.50
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 afresh 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. Drizzled with fresh lemon and olive oil.


v * “The Boss”/ $9.25
Created by: Gordon Wilcox, Founder/Owner- Parish Cafe, Boston
Arugula, carmelized almonds, onions, tomatoes, cucumbers, goat cheese and a lemon-arugula dressing.

 v *Beet Salad / $9.75
Fresh beets, romaine and tomatoes tossed with a citrus-walnut vinaigrette and topped with toasted walnutsand 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 / $11.50
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 / $11.50
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 / $12.50
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.


**The Alternative / $10.75
Fresh tuna salad tossed with diced onions and a roasted red pepper mayonnaise. Served on toasted Tuscanwheat triangles, topped with melted Monterey jack cheese and applewood smoked bacon. Served with Cape Cod potato chips.

v Elephant Walking on Eggs “Sandwich from the Mountain” / $11.25
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.


Sean’s Meatloaf Club / $12.75
Created by: Sean Simmons, Chef/Owner-Parish Cafe, Boston
Homemade chipotle meatloaf on Texas toast with romaine lettuce, tomatoes, applewood smoked bacon and chipotle-mayo. Served with garlic mashed potatoes and gravy.


v Veggie Wrap / $9.00
Created by: Jorge Ramos, Sous Chef- Parish Cafe, Boston
White bean hummus, tomatoes, romaine lettuce, alfalfa sprouts and crumbled feta cheese wrapped in a flour tortilla.
Served with a side of dill-yogurt spread and your choice of homemade potato salad or cole slaw.


**The Nebo / $11.25
Created by: The Pallotta Sisters, Executive Chefs-Nebo, Boston
Italian tuna on a crunchy baguette with an olive tapenade, Mediterranean aioli, lettuce, tomato, sliced hard boiled eggs, fresh basiland red onions. Served with a string bean-tomato salad.


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 dbar / $13.50
Created by: Chris Coombs, Executive Chef- dbar, Dorchester
A pan-fried veal cutlet sandwich on a toasted baguette, topped with applewood smoked bacon, gruyere cheese, tomato-caper relish and tarragon-mustard aioli. Served with your choice of homemade potato salad or cole slaw.


***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 tomatoes, sliced red onions, frisee and dijon mustard aioli. Served with homemade potato salad.

 ***Steak and Blue / $15.75
Created by: Lydia Shire, Chef/ Owner- Locke-Ober, Boston
A sumptuos RARE tenderloin sandwich on blue cheese bread with roquefort butter and topped with marinated red onions. Served with mixed greens, pickled ginger cabbage and marinated red onions.

***Spicy Tuna Burger** / Market Price
Created by: Tim Cushman, Chef/Owner- o ya, Boston
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 spicey mayo, thinly sliced pickled ginger, scallions, mixed greens, roma tomatoes, toasted sesame seeds and a drizzle of kabayaki sauce. Sided with potato chips.

Roasted Chicken Salad / $11.50
Created by: Mark Sapienza,Executive Chef- The Langham Hotel, Boston
Roasted chicken breast mixed with sweet garlic aioli, 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.


Entrees

v Baked Mac and Cheese / $12.50
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)

**Peppered Tuna*** / $16.00
Grilled RARE tuna steak edged with crushed black pepper and drizzled with a sweet soy-teriyaki glaze. Served with sticky rice, spicy fried green beans and a side of wasabi aioli.

Sean’s Simple Chicken / $14.50
Pounded, breaded chicken cutlets sauteed in chicken stock, olive oil, lemon, parsley, and garlic with diced tomatoesand capers. Served over garlic-mashed potatoes and baby spinach drizzled with balsamic vinegar and olive oil.

v White Cheese Lasagna/ $12.50
Layers of lasagna sheets stuffed with ricotta salata, ricotta, romano cheeses and marinara sauce over a bed of a blended white cheese sauce.

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.