...Sandwiches of the Chefs..

Fall Menu

Our Menu is served till 1:00am Daily


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.

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

Hummus Platter / $8.25
Homemade, white-bean hummus, feta cheese, Kalamata olives, marinated red onions and roasted red peppers served with toasted pita points.

Cobbed Corn Tapas / $8.75
Created by: Ken Oringer, Executive Chef-Toro, Boston

Two grilled ears of corn rubbed with a garlic-mayo and topped with ricotta salada, fresh lime slices and Korean pepper flakes.


Bowl-O-Rings / $7.25
Homemade, beer-battered and deep-fried onion rings served with a side of chipotle aioli.
 


Salads


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

***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 a fresh lemon-olive oil dressing.

*“The Boss”/ $8.75
Created by: Gordon Wilcox, Founder/Owner- Parish Cafe, Boston
Arugula tossed with carmelized almonds, onions, tomatoes, cucumbers, goat cheese and a
lemon-arugula dressing.

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

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.

*Beet Salad/ $9.50

Fresh beets, romaine and pear tomatoes tossed in a citrus vinaigrette and topped with toasted walnuts and Stilton blue cheese. Served with garlic crostinis.
 

Sandwiches


The Zuni Roll / $11.25
Created by: Cottonwood Café, Boston
Smoked turkey breast, crisp bacon, chopped scallions, dill havarti cheese, and cranberry-chipotle sauce wrapped in a flour tortilla. Served warm with a side of homemade potato salad or cole slaw.

Rowdy’s Famous Chicken Sandwich / $11.25
Created by: Rowdy Bessey, Chef-Flash’s, Boston
A baked, breaded chicken cutlet served on a deluxe roll with melted Swiss and cheddar cheese, applewood smoked bacon, romaine lettuce, and tomato. Sided with a homemade chipotle-mayo and your choice of homemade potato salad or cole slaw.

The Regal Regis / $12.25
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 parmesan crusted French bread with a side of homemade potato salad or coleslaw.

**The Alternative / $10.50
Fresh tuna salad tossed with diced onions and a roasted red pepper mayonnaise. Served on toasted Tuscan
wheat triangles, topped with melted Monterey jack cheese and applewood smoked bacon. Served with Cape Cod potato chips.

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 / $12.50
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.

The Campbell / $11.25
Created by: Scott Herbert, Chef/ Owner-Troquet, Boston
Soy and ginger marinated veal flank served on a toasted baguette with romaine, sliced tomatoes, pickled red onions, cilantro-mayo, pureed avocado and topped with cilantro sprigs. Served with mixed greens and a balsamic vinaigrette.

*The Rialto / $11.95
Created by: Jody Adams, Chef/Owner- Rialto, Cambridge
Paper-thin proscuitto, fresh mozzarella, basil-pesto and a garlic-oil rub on white bread. Grilled unti golden brown and served with mixed greens, sundried tomatoes and a pinenut dressing.

The SDLT / $11.25
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.


The Burke / $11.50
Created by: Jim Burke, Wandering Chef
A generous array of proscuitto, spicy capicola, sopresata and provolone cheese on toasted French bread with olive oil and red onions. Served with a side of spicy pepper relish and homemade potato salad or cole slaw.


Veggie Wrap / $8.75
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.

*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.

**The Nebo / $10.75

Created by: The Pallotta Sisters, Executive Chefs- Nebo, Boston

Italian tuna on a crunchy baguette with an olive tapenade, Mediterranean aioli, lettuce, tomato, sliced eggs and fresh basil. Served with a string bean-tomato salad.

* 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.
 


Entrees


Baked Mac and Cheese/ $12.25
A casserole of macaroni with a homemade sauce of romano and cheddar cheeses. Baked in the oven
and topped with gruyere cheese and garlic crostinis.

***Black-Peppered Tuna ** / $15.50
Grilled, RARE tuna steak edged with crushed black pepper and drizzled with a sweet-soy, teriyaki glaze. Served with sticky rice and fried string beans.


Sean’s Simple Chicken / $14.50
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 / $13.75
Rigatoni pasta sauteed with ground beef, pork and veal tossed in a spicy tomato sauce.
topped with pecorino cheese.

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


White Chocolate Bread Pudding / $7.00
Homemade brioche bread pudding made with white chocolate and our secret custard. Baked until golden
brown and served warm with a dollop of fresh whipped cream.

Drunken Bananas/ $7.00

Bananas sauteed with brown sugar, dark rum, creme de banana liquer and butter served over vanilla ice cream and topped with chocolate shavings.