Sandwiches
The Zuni Roll / $12.00
Created by: Norma Gillespie, Boston
Smoked turkey breast, crisp bacon, chopped scallions, dill Havarti cheese and cranberry-chipotle sauce wrapped in a flour tortilla and served warm. Sided with choice of homemade potato salad or cole slaw and a cranberry-chipotle sour cream sauce with scallions.
The Parish Chicken Sandwich / $12.00
Created by: Sean Simmons, Executive Chef/Owner – The Parish Café and 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 homemade spicy mayo. Served with your choice of homemade potato salad or cole slaw.
The Regal Regis / $14.25
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 Romano cheese crusted French bread with a side of homemade potato salad or cole slaw.
Sean’s Meatloaf Club / $13.25
Created by: Sean Simmons, Executive Chef/Owner – The Parish Café and 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.
Mexican Meatball Sub / $14.00
Created by: Brian Poe, Executive Chef – Rattlesnake Bar and Grill, 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.
The Bristol / $13.25
Created by: Brooke Vosika, Executive Chef – The Bristol Lounge, Boston
Rosemary, thyme, and garlic marinated boneless chicken breast grilled on toasted foccacia. Served with Boursin cheese, sliced tomato, Bibb lettuce, and homemade Béarnaise aioli. Sided with an arugula salad with shaved Parmesan and lemon zest in a lemon vinaigrette.
v Eggplant Milanesa / $12.00
Created by: Jamie Bissonnette, Chef/Owner – Coppa & Toro, Boston
Thin sliced breaded and pan fried eggplant on a sesame torta roll with slow roasted black beans, chipotle aioli, avocado and Oaxaca Mexican cheese. Served with chipotle Mexican slaw.
***The Steak & Blue / $19.25
Created by: Lydia Shire, Executive Chef/Owner – Scampo, Boston
Thick-sliced RARE tenderloin on blue cheese bread with marinated onions and Roquefort butter. Sided with pickled ginger cabbage and mixed greens topped with marinated red onions.
The Ashmont / $12.25
Created by: Chris Douglass, Chef/Owner – The Ashmont Grill, Dorchester
Spice-rubbed and marinated, sliced pork served on a sesame roll with a dried cherry-mustard and topped with arugula. Served with a side of homemade cole slaw.
**The Nebo / 13.00
Created by: The Pallotta Sisters, Executive Chefs/Owners – Nebo, Boston
Italian style tuna on a crunchy baguette with an olive tapenade, Mediterranean aioli, lettuce, tomato, sliced hard boiled eggs, fresh basil, and sliced red onions. Served with a string bean and tomato salad.
***Egg Sandwich Lyonnaise / $12.00
Created by: Tony Maws, Executive Chef/Owner – Craigie On Main, Cambridge
Two eggs fried over-easy and served on toasted white bread with applewood smoked bacon, sliced vine ripe tomatoes, sliced red onion, frisée, and a dijon mustard aioli. Served with homemade potato salad.
The McDonough / $12.50
In Memory of Chef Paul McDonough
Thin sliced roast sirloin wrapped in Syrian bread with dill Havarti cheese, Alfalfa sprouts, thinly sliced marinated red onions, and a balsamic mayonnaise. Served with your choice of homemade potato salad or cole slaw.
*The Schlesinger / $13.00
Created by: Chris Schlesinger, Chef/Owner – East Coast Grille, Cambridge
Melted Monterey jack cheese on warm banana nut bread topped with thin sliced smoked ham and sided with a mango chutney. Served with pickled ginger red cabbage.
***Spicy Tuna Burger** / $19.25
Created by: Tim Cushman, Executive Chef/Owner – o ya, Boston
Sashimi grade yellowfin 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, scallions, mixed greens, Roma tomatoes, toasted sesame seeds and a kabayaki drizzle. Sided with Cape Cod potato chips.
The Campbell / $14.00
Created by: Scott Hebert, Executive Chef/Partner – Troquet, Boston
Soy and ginger marinated veal flank served on a toasted baguette with Romaine lettuce, sliced tomatoes, pickled red onions, cilantro mayo, puréed avocado and topped with fresh cilantro sprigs. Served with mixed greens and a balsamic vinaigrette.
Henri’s Veal Pastrami / $12.00
Created by: Paul O’Connell, Chef/Owner – Chez Henri, Cambridge
A slow roasted veal brisket thinly sliced and served warm on a French baguette with a spicy mustard sauce. Sided with homemade potato salad or cole slaw.
***Le Mistral / $18.95
Created by: Mitchell Randall, Executive Chef – Mistral Bistro, Boston
Garlic and rosemary marinated beef tenderloin grilled to medium rare, served on ciabatta with caramelized onions, chive mashed potatoes and melted Bel Paese cheese. Topped with seasoned arugula, a truffle aioli and crispy onions. Sided with Cape Cod potato chips.
V= Vegetarian * 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.