...Sandwiches of the Chefs..

Summer 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 Cobbed Corn Tapas / $9.00

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

 **Shrimp Scampi Pizza / $11.00
Grilled flat bread brushed with olive oil and garlic, topped with sauteed rock shrimp, lemon juice, fresh parsley and parmesan reggiano cheese.

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.

Flour B.L.T. / $10.25
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.


**The Summer Shack / $12.50
Created by: Jasper White, Chef/ Owner- Summer Shack, Boston
A beer-battered and pan-fried Haddock sandwich seasoned with sea salt. Served on a deluxe roll with homemade tomato remoulade, bibb lettuce and sliced tomato and served with spicy, pickled cucumbers and cole slaw.

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

***Blue Ginger** / $15.50
Created by: Ming Tsai, Chef/Owner- Blue Ginger, Wellesley
A grilled, RARE tuna steak brushed with a teriyaki glaze on scallion foccacia with avocado, wasabi aioli, lettuce and tomato. Served with a mild Asian slaw.

**L'Espalier / $16.95
Created by: Frank McClelland, Chef/Owner- L'Espailer, Boston
Fresh Maine crabmeat salad made with a homemade remoulade served on brioche with sliced avocado and mango. Sided with salted greens and Cape Cod potato chips.


**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, lettuce andtomatoes on a toasted baquette. Served with an aguas fresca 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 Andy's Lo Mein Noodles / $13.50

Created by: Andy Husbands, Chef/ Owner- Tremont 647, Boston
Lo mein noodles and assorted fresh vegetables sauteed in a Hunan-bbq sauce.


Desserts

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


Caitlin's Summer Dream / $7.25
Created by: Caitlin Simmons, Daughter of Chef/ Owner, Sean Simmons-Parish Cafe, Boston

Grilled pound cake layered with Grand Marnier sauteed strawberries, vanilla ice cream, 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.