Sandwiches

 

Poultry

 

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 mint- coriander 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.

Beef

 

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.

Regal Regis / $15.50
Created by: Susan Regis, Chef/Owner – Shepard, Boston
Tenderized, sliced flank steak and portobella mushrooms in a soy, scallion and balsamic marinade. Served on Romano crusted French bread. Served with homemade potato salad or coleslaw.

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.

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.

 

Lulu’s BLT  / $13.25
Created by: Sarah Wade, Executive Chef – Lulu’s, Allston
Thickly cut pecan-wood smoked bacon, bibb lettuce, farm tomatoes with herb-garlic mayo and sundried tomato spread on Texas toast. Served with mixed greens, diced tomatoes, and cucumbers with a balsamic herb vinaigrette.

The Big Cheese / $12.95
Created by: Peter Culpo, Owner – The Parish Cafe & Bar, Boston
Fontina cheese , applewood smoked bacon, sliced tomato on grilled French Pullman bread. Sided with Cape Cod potato chips.

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 Oaxaca Mexican cheese. Served with chipotle Mexican Slaw.

***Egg Sandwich Lyonnaise/ $12.25
Created by: Tony Maws, Chef/Owner – Craigie On Main, Cambridge
Two eggs fried over-easy and served on toasted white bread with applewood smoked bacon, sliced tomato, sliced red onion, frisée and a dijon mustard aioli. Served with homemade potato salad.

Pork

The Lumiere / $12.50
Created by: 
Michael Leviton, Chef/Owner – Lumiere, Newton
Thickly sliced slow-roasted pork butt on a seeded bun with lime and green tartar sauce. Served with an ocean papaya salad topped with peppered peanuts.

*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.

Seafood

*** Blue Ginger/ $19.95
Created by: Ming Tsai, Executive Chef/Owner – Blue Ginger, Wellesley
Tuna steak grilled RARE with a teriyaki glaze on onion focaccia with Boston bibb lettuce, sliced tomato, sliced avocado, wasabi aioli, and topped with chopped scallions. Sided with an Asian slaw.

The Boylston / $15.25
Created by: Sean Simmons, Executive Chef/Owner – The Parish Cafe & Bar, Boston
Baked haddock on a brioche roll with a house made creamy avocado spread, lettuce, raw red onion and tomato. Served with chipotle slaw.

*** 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.