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 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 / $12.00
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 Regal Regis / $13.50
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 & 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 Bristol / $13.25
Created by: Brooke Vosika, Executive Chef – The Bristol Lounge, Boston
Rosemary, thyme, and garlic marinated, grilled chicken breast on toasted foccacia with Boursin cheese, sliced tomato, Boston 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 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.

 

**The Oleana* / $13.50
Created by: Ana Sortun, Chef/Owner – Oleana, Cambridge

Beer-battered, deep fried mussels and Hungarian hot peppers on a baguette with Turkish almond tartar sauce and Romaine lettuce. Served with cole slaw and dill-cucumber salad.

 

**The Lumière* / $12.25
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.

 

Flour B.L.T. / $12.00
Created by: Joanne Chang, Executive Chef/Owner – Flour Bakery, Boston
Applewood smoked bacon, tomato confit, Boston Bibb lettuce and basil-mayo on Texas toast. Served with Cape Cod potato chips.

 

***Egg Sandwich Lyonnaise / $12.25
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 tomato, sliced red onion, frisée, and a dijon mustard aioli. Served with homemade potato salad.

 

***The Steak & Blue / $19.25
Created by: Created by: Lydia Shire, Executive Chef/Owner – Scampo, Boston
Thickly sliced RARE tenderloin on blue cheese bread with marinated onions and Roquefort butter. Served with pickled ginger cabbage and mixed greens topped with marinated red onions and an herb vinaigrette.

 

The Burke / $12.75
Created by: Jim Burke, Wandering Chef
Thinly sliced prosciutto, spicy capicola, soppressata and provolone cheese served on toasted French bread with olive oil and thinly sliced red onions. Sided with a spicy red pepper relish and your choice of homemade potato salad or cole slaw.

 

***The Blue Ginger** / $19.25
Created by: Ming Tsai, Executive Chef/Owner – Blue Ginger, Wellesley
Tuna steak grilled RARE with a teriyaki glaze on onion foccacia with Boston Bibb lettuce, sliced tomato, sliced avocado, a wasabi aioli, and topped with chopped scallions. Served with an Asian slaw.

 

The d bar / $14.25
Created by: Chris Coombs, Executive Chef/Owner – d bar & Deuxave, Boston
Breaded and pan fried veal cutlet on a toasted baguette with applewood smoked bacon, Gruyère cheese, tomato-caper relish and a tarragon-mustard aioli. Served with your choice of homemade potato salad or cole slaw.

 

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 served on an Italian baguette with sliced tomatoes, Romaine, and crisp fried onions. Served with homemade potato salad.

 

The Campbell / $13.75
Created by: Scott Hebert, Chef/Owner – Troquet, Boston
Soy and ginger marinated, grilled veal flank on a toasted baguette with Romaine lettuce, sliced tomato, pickled red onions, cilantro mayo, avocado purée, and topped with fresh cilantro sprigs. Served with mixed greens and an herb vinaigrette.

 

Before placing your order, please inform your server if a person in your party has a food allergy.
*Contains Nuts      **Contains Fish Products     v= Vegetarian
***The Massachusetts Board of Health advises that consuming raw or undercooked meat, poultry, or seafood may be hazardous to your health.
An 18% gratuity may be added to parties of 6 or more.
A 5% service charge will be added to take-out orders over $100.