Sandwiches

 

Poultry

 

The Zuni Roll / $12.50
Created by: Norma Gillaspie, Boston
Smoked turkey breast, crisp bacon, chopped scallions, dill Havarti cheese, and cranberry chipotle sauce wrapped in a warm flour tortilla with a side of cranberry chipotle sauce and sour cream with scallions. Served with homemade potato salad or coleslaw.

 

The Parish Chicken Sandwich / $12.75
Created by: Sean Simmons, Executive Chef/Owner – The Parish Café & Bar, Boston
Baked buttermilk chicken cutlet on a deluxe roll with Romaine, sliced tomato, sharp cheddar cheese, applewood smoked bacon, homemade pickles, and a side of chipotle aioli. Served with your choice of homemade potato salad or coleslaw.

 

**The Benny* / $13.50
Created by: Ken Oringer, Chef/Owner – Clio, Boston
Vietnamese-style, spicy grilled chicken breast on a baguette with assorted julienned vegetables and mint- coriander mayonnaise. Sided with spicy purple cabbage slaw tossed with diced tomatoes, fresh mint, Thai basil, and cracked peanuts.

Beef

 

Le Mistral/ $19.75
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, truffle aioli and crispy onions. Served with Cape Cod potato chips.

The dbar / $15.25
Created by: Chris Coombs, Chef/Owner dbar, Dorchester
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 homemade potato salad or coleslaw.

Regal Regis/ $15.00
Created by: Susan Regis Chef/Owner Shepard, Boston
Tenderized, sliced flank steak and portabella mushrooms in a soy, scallion and balsamic marinade. Served on Romano crusted French bread. Served with homemade potato salad or coleslaw.

The Bondir Brisket / $13.50
Created by: Jason Bond Chef/Owner Bondir, Cambridge
Slow braised bbq brisket on a soft bulkie roll with bibb lettuce, pickled daikon, carrots, cucumbers, melted Swiss cheese and Dijon mustard. Sided with potato salad or coleslaw.

Comfort Classics

Sean’s Meatloaf Club / $14.00
Created by: Sean Simmons, Executive Chef/Owner – The Parish Café & Bar, Boston
Homemade chipotle meatloaf on country white toast with applewood smoked bacon, Romaine, sliced tomato, and a chipotle aioli. Served with garlic mashed potatoes and gravy.

 

The Mexican Meatball  / $13.75
Created by: Brian Poe, Executive Chef – Rattlesnake Bar & Grill and The Tip Tap Room, Boston
Cilantro infused Mexican meatballs on a toasted baguette with melted pepper jack cheese, sliced red onions, Romaine, and tomatoes. Served with a chipotle and jalapeño au jus and an aguas frescas salad with a cilantro- lime vinaigrette.

Vegetarian

Eggplant Milanesa / $12.75
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 Alden/ $12.25
Created by: Michael Scelfo, Chef/Owner Alden and Harlow, Cambridge
Charred broccoli on grilled ciabatta with pecorino aioli, crispy chick peas & fresh basil leaves. Sided with Cape Cod potato chips and aioli.

Pork

Egg Lyonnaise / $12.25
Created by: Tony Maws, Executive Chef/Owner Cragie on Main, Cambridge
Two eggs fried over easy and served on toasted white bread with applewood smoked bacon, sliced tomato, sliced red onion, frisee & Dijon mustard aioli. Served with homemade potato salad.

The Burke / $13.25
Created by: Jim Burke, The Wandering Chef
Thinly sliced prosciutto, spicy capicola, soppressata and provolone cheese served on toasted French bread with olive oil and thinly sliced red onions. Served with a spicy red pepper relish and your choice of homemade potato salad or coleslaw.

The Flour B.L.T. / $12.50
Created by: Joanne Chang, 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.

The Hot & Dirty Pig Burger / $13.50
Created by: Tiffani Faison, Chef/Owner Sweetcheeks & Tiger Mama, Boston
Double decker Pork Burger with crispy bacon, French’s mustard and melted American cheese. Garnished with Fresno chiles, hot cherry peppers, red onion, Bibb lettuce and white bbq sauce. Sided with coleslaw.

Seafood

*** 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 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.

** 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.

Breakfast

SIMPLY BAKED EGG SANDWICHES
Served Saturdays & Sundays at 10am

The Simple
baked egg / potato / pepper jack
$7.95

The Croque
baked egg / smoked ham / gruyere / béchamel
$9.95

The B.L.T.
baked egg / bacon / lettuce / pepper jack / tomato confit / basil pesto
$9.95

*** 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.