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 / $12.00
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 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.

 

**The Benny* / $13.25
Created by: Ken Oringer, Chef/Owner – Clio, Boston

Vietnamese-style, spicy grilled chicken breast served on a hard 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.

 

Beef

 

***Le Mistral / $19.25
Created by: Mitchell Randall, Executive Chef – Ostra, 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.

 

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 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.

 

Comfort Classics

 

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.

 

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.

 

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

 

***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, chopped scallions, mixed greens, Roma tomatoes, toasted sesame seeds and a kabayaki drizzle. Sided with Cape Cod potato chips.

 

***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, sliced red onions, and a balsamic vinegar drizzle. Served with a string bean and tomato salad with a lemon-olive oil dressing.

 

Vegetarian

 

>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.

 

v Elephant Walking on Eggs “Sandwich from the Mountain” / $12.00
Created by: Gerard Lopez, Executive Chef/Owner – The Elephant Walk, Cambridge

Three New England eggs sautéed with an assortment of julienned vegetables and fresh goat cheese served omelette style on a French baguette. Sided with mixed greens, tomatoes and cucumbers with an herb 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.