The Zuni Roll / $12.25
Created by: Norma Gillaspie, Boston
Smoked turkey breast, crisp bacon, chopped scallions, dill Havarti cheese, and cranberry chipotle sauce wrapped in a warm flour tortilla with a side of cranberry chipotle sauce and sour cream with scallions. Served with homemade potato salad or coleslaw.


The Parish Chicken Sandwich / $12.50
Created by: Sean Simmons, Executive Chef/Owner – The Parish Café & Bar, Boston
Baked buttermilk chicken cutlet on a deluxe roll with Romaine, sliced tomato, sharp cheddar cheese, applewood smoked bacon, homemade pickles, and a side of chipotle aioli. Served with your choice of homemade potato salad or coleslaw.


**The Benny* / $13.25
Created by: Ken Oringer, Chef/Owner – Clio, Boston
Vietnamese-style, spicy grilled chicken breast on a baguette with assorted julienned vegetables and mintcoriander mayonnaise. Sided with spicy purple cabbage slaw tossed with diced tomatoes, fresh mint, Thai basil, and cracked peanuts.

The Bond Herb Roasted Chicken Salad / $12.75
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 on an Italian baguette with sliced tomato, Romaine, and crisp fried onions. Served with homemade potato salad.



Le Mistral/ $19.50
Created by: Mitchell Randall, Chef – Ostra Boston
Garlic and rosemary marinated beef tenderloin grilled to MEDIUM RARE on ciabatta with caramelized onions, chive mashed potatoes, melted Bel Paese cheese, seasoned arugula, truffle aioli and crispy onions. Served with Cape Cod potato chips.

The Vieira / $15.00
Created by: Ederson Vieira, Sous Chef – The Parish Café & Bar, Boston
Tenderized, sliced flank steak in a soy, chili garlic marinade sautéed and served on an Italian sub roll with watercress, roasted red peppers, sliced white onions and a homemade basil aioli. Served with mixed greens, diced tomatoes, and cucumbers with a balsamic herb vinaigrette

Charlie’s Max / $13.75
Created by: Evan Deluty, Chef/Owner – Charlie’s Sandwich Shoppe, Boston
Red Pastrami and Swiss cheese on a bulky roll topped with coleslaw, Boston Bibb lettuce and sliced tomato. Served with German style potato salad.

The Campbell / $14.50
Created by: Scott Herbert, Chef/Owner – Troquet, Boston
Soy and ginger marinated grilled veal flank on a toasted baguette with cilantro mayo, avocado puree, pickled red onions, Romaine lettuce, tomatoes and topped with fresh cilantro sprigs. Served with mixed greens.

Steak and Blue / $19.95
Created by: Lydia Shire, Executive Chef/Owner – Scampo, Boston
Thickly sliced RARE tenderloin on blue cheese bread with red marinated onions and Roquefort butter. Served with pickled ginger cabbage and mixed greens topped with marinated onions.

Comfort Classics

Sean’s Meatloaf Club / $13.75
Created by: Sean Simmons, Executive Chef/Owner – The Parish Café & Bar, Boston
Homemade chipotle meatloaf on country white toast with applewood smoked bacon, Romaine, sliced tomato, and a chipotle aioli. Served with garlic mashed potatoes and gravy.


The Mexican Meatball  / $13.50
Created by: Brian Poe, Executive Chef – Rattlesnake Bar & Grill and The Tip Tap Room, Boston
Cilantro infused Mexican meatballs on a toasted baguette with melted pepper jack cheese, sliced red onions, Romaine, and tomatoes. Served with a chipotle and jalapeño au jus and an aguas frescas salad with a cilantro-lime vinaigrette.


Eggplant Milanesa / $12.25
Created by: Jamie Bissonnette, Chef/Owner – Coppa and Toro, Boston
Thinly sliced, breaded and pan fried eggplant on a sesame torta roll with a slow-roasted black bean spread, chipotle aioli, avocado and a Oaxaca Mexican Cheese. Served with chipotle Mexican slaw.

The Elephant Walking on Eggs / $12.00
Created by: Gerard Lopez, Chef/Owner – The Elephant Walk, Cambridge
Three New England eggs served omelette style with assorted juliened vegetables and fresh goat cheese on a French baguette. Sided with mixed greens, diced tomatoes, and cucumbers with a balsamic herb vinaigrette.


*The Rialto / $13.50
Created by: Jody Adams, Chef/Owner – Rialto, Cambridge
Thinly sliced prosciutto, buffalo mozzarella, and basil pesto on garlic and olive oil rubbed Texas toast. Served with a mixed green and sundried tomato salad with a pine nut dressing.


*** Spicy Tuna Burger / $19.95
Created by: Tim Cushman, Executive Chef/Owner – O ya, Boston
Sashimi grade yellow fin tuna, finely chopped, formed into a patty and grilled MEDIUM RARE. Served on a classic seeded burger bun with homemade spicy mayo, thinly sliced pickled ginger, chopped scallions, mixed greens, roma tomatoes, toasted sesame seeds and a kabayaki drizzle. Served with Cape Cod potato chips.

** L’Espalier / market price
Created by: Frank McClelland, Executive Chef – L’Espalier, Boston
Fresh Maine crab meat mixed with a homemade remoulade served open faced on toasted brioche topped with sliced avocado and mango. Served with Cape Cod potato chips and salted greens.

** The Nebo / $13.25
Created by: The Pallotta Sisters, Chef/Owners Nebo, Boston
Italian style tuna on a crunchy baguette with an olive tapenade, Mediterranean ailoi, lettuce, tomato, sliced hard boiled eggs, fresh basil, sliced red onions, and a balsamic drizzle. Sided with a string bean and tomato salad in a lemonolive oil dressing

*** All items marked *** are cooked to order. These menu items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.
Before placing your order, please inform your server if a person in your party has a food allergy.
* These menu items contain nuts.
** These menu items contain fish or shellfish.