Sandwiches

 

Poultry

 

The Zuni Roll / $12.00
Created by: Norma Gillaspie, 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 cranberry chipotle sauce and sour cream with scallions. Served with your choice of homemade potato salad or cole slaw.

 

The Parish Chicken Sandwich / $12.25
Created by: Sean Simmons, Executive Chef/Owner – The Parish Café & Bar, Boston
A baked buttermilk chicken cutlet on a deluxe roll with Romaine lettuce, sliced tomatoes, sharp cheddar cheese, applewood smoked bacon, homemade pickles, and a side of homemade chipotle aioli. Served with your choice of homemade potato salad or cole slaw.

 

The Bristol / $13.95
Created by: Brooke Vosika, Chef – Bristol Lounge, Boston

Rosemary, thyme and garlic marinated, grilled chicken breast on toasted focaccia with Boursin cheese, a homemade Béarnaise aioli, Boston Bibb lettuce and sliced tomato. Sided with arugula topped with shaved Parmesan, lemon zest in a lemon vinaigrette.

 

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 lettuce, and crisp fried onions. Served with homemade potato salad.

 

Beef

 

The 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, a truffle aioli and crispy onions. Served with Cape Cod potato chips.

 

The Viera / $15.00
Created by: Ederson Vieira, Sous Chef – The Parish Café and 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, tomatoes, and a balsamic vinaigrette.

 

The Dbar / $15.25
Created by: Chris Coombs, Owner – Deuxave
Breaded and pan fried veal cutlet on a toasted baguette with applewood smoked bacon, Gruyere cheese, tomato-caper relish and tarragon mustard aioli. Served with your choice of homemade potato salad or coleslaw.

The Campbell / $14.25
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

 

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 lettuce, tomatoes, 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 a chipotle and jalapeño au jus, pepper jack cheese, red onions, Romaine lettuce, and tomatoes. Served with an aguas fresca salad in a cilantro-lime vinaigrette.

 

The Schlesinger  / $13.25
Created by: Chris Schlesinger, Executive Chef/Owner – East Coast Grille, Boston
Warm banana nut bread served open faced with melted Monterey Jack cheese and thinly sliced ham. Sided with a banana mango chutney and purple cabbage slaw.

 

Pork

 

**The Lumière* / $12.50
Created by: Michael Leviton, Chef/Owner – Lumière, Newton

Thickly sliced slow-roasted pork butt on a seeded bun with a lime and green curry tartar sauce. Served with an ocean papaya salad topped with peppered peanuts.

 

*The Rialto / $13.50
Created by: Jody Adams, Chef/Owner – Rialto, Cambridge

Thin sliced prosciutto, buffalo mozzarella, and basil pesto on Texas toast with a garlic oil rub. Served with a mixed greens and sun-dried tomato salad with a pine nut dressing.

 

Seafood

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

*** Spicy Tuna Burger/ $19.95
Created by: Tim Cushman, Executive Chef/Owner – Oh ya, Boston

Sashimi grade yellow fin tuna, finely chopped, formed into a patty and grilled to 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.

 

Vegetarian

 

v 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.

 

v ***Egg Sandwich Lyonnaise  / $12.00
Created by: Tony Maws, Chef/Owner – Craigie On Main, Boston

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.

 

 

*** 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.