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




Steak and Blue/ $19.25
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 red onions.


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.

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.


LuLu’s BLT  / $12.75
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 grilled pain de mie. Served with Cajun tater tots.




The Coppa / $12.95
Created by: Jamie Bissonnette, Chef/Owner – Coppa & Toro, Boston

Slow roasted pork belly on a sesame seeded bun topped with melted American cheese, Hellman’s mayonnaise, caramelized Serrano peppers and onions, and raw jalapeño peppers. Sided with your choice of homemade potato salad or coleslaw.


*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.



**The Nebo $13.25
Created by: Palotta Sisters, Executive Chef – Nebo Boston

Italian style tuna on a crunchy baguette with an olive tapenade, Mediterranean aioli, lettuce, tomato, sliced hard boiled eggs, fresh basil, sliced red onions and a balsamic drizzle. Served with a string-bean and tomato salad in a lemon-olive oil 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 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.

**B&G Lobster Roll/ Market Price
Created by: Barbara Lynch, Chef/Owner – B&G Oysters, Boston (Half order available)

Fresh New England lobster meat, served on two buttered and grilled brioche hot dog buns with applewood smoked bacon, chopped romaine, tomato confit and Hellman’s mayonnaise. Served with a side of Cape Cod potato chips.


The Summer Wrap $12.25
Created by: Rudy Baquedano, Sous Chef – The Parish Café & Bar, Boston

Homemade hummus, feta cheese, carrots, romaine, red onions, cucumber, mustard greens, and avocado wrapped in a whole wheat tortilla. Served with purple cabbage 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 vinaigrette.


*** 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.