homemade hummus, feta cheese, kalamata olives, marinated red onions and roasted red peppers served with grilled pita points.
Roasted Reggae Wings
a generous portion of baked roaster wings marinated in jamaican jerk spices, fresh citrus and soy. served with banana-mango chutney.
vegetarian potstickers sauteed and served with sticky rice, an asian dipping sauce and a chinese mustard.
homemade, beer-battered and deep-fried onion rings served with a side of homemade chipotle aioli.
Seans Simple Meatball
an oversized, homemade meatball made with beef, pork and veal, topped with tomato sauce and pecorino cheese and served with toasted crostinis.
Vegetarian Corn Cakes
pan-seared and baked corn cakes served with pico de gallo and sliced avocado, topped with scallion-mustard remoulade.
chopped romaine lettuce, fresh mint, diced cucumbers, sliced red onions, kalamata olives and feta cheese tossed with a fresh lemon-olive oil dressing and served over grilled syrian bread.
grilled rare tuna steak, topped with a dollop of wasabi aioli, and served over a bed of greens with sliced hard boiled eggs, kalamata olives, string beans, tomatoes, and diced cucumbers. tossed in a fresh lemon-olive oil dressing.
The Hot And Cold Chicken Salad
grilled and chilled chicken marinated in olive oil and garlic with arugula, caramelized almonds, shaved carrots and chilled snap peas served over warm sticky rice with a sesame-soy vinaigrette.
fresh beets, romaine and tomatoes tossed with a citrus-walnut vinaigrette and topped with toasted walnuts and stilton blue cheese. served with garlic-crostinis.
baby spinach, sliced red cabbage and green apple, toasted peppered croutons and sunflower seeds tossed in a citrus-apple and poppy seed vinaigrette. served with guava paste wrapped in provolone cheese.
Baked Mac And Cheese
a casserole of macaroni mixed with a homemade sauce of romano andmontereyjack cheeses and finely diced white onions. baked in the oven and topped with gruyère cheese and ritz cracker crumbs.
Sean's Simple Chicken
pounded, breaded chicken cutlets sautéed in chicken stock, olive oil, fresh lemon juice, parsley and garlic with diced tomatoes and capers. served over garlic-mashed potatoes and baby spinach drizzled with balsamic vinegar and olive oil.
rigatoni pasta sautéed with ground beef, pork and veal tossed in a spicy tomato sauce and topped with parmesan reggiano.
soy and citrus marinated, grilled steak tips with a hot cherry pepper. served with a corn and black bean salad and garlic mashed potatoes.
The Zuni Roll
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
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 coleslaw.
The Regal Regis
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
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 Bond Herb Roasted Chicken Salad
roasted chicken breast mixed with sweet garlic aioli, roasted red onions, scallions, thyme and tarragon served on an italian sub roll with sliced tomatoes, romaine and crisp fried onions. served with homemade potato salad.
Mexican Meatball Sub
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.
sliced portobello mushrooms served on foccacia bread with casio de roma cheese, an onion marmalade, and a walnut parsley pesto. served with a mixed greens and white bean salad in a balsamic vinaigrette.
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.
a slow roasted pork belly sandwich on a sesame seeded bun topped with melted american cheese, hellman’s mayonnaise, caramelized jalapeño peppers and onions, and raw jalapeño peppers. sided with your choice of homemade potato salad or cole slaw.
fresh maine crab meat mixed with a homemade remoulade served open faced on toasted brioche topped with sliced avocado and mango. served with cape codpotato chips and salted greens.
Elephant Walking On Eggs “sandwich From The Mountain”
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.
thin sliced prosciutto, buffalo mozzarella, and basil pesto ontexastoast with a garlic oil rub. served with a mixed greens and sun-dried tomato salad with a pine nut dressing.
The Summer Shack
sea salt and beer battered, deep fried haddock on a deluxe roll with romaine lettuce, sliced tomatoes, and a tomato remoulade. served with cole slaw and homemade pickles.
The Blue Ginger
tuna steak grilled rare with a teriyaki glaze on foccacia. served open faced with boston bibb lettuce, tomato, sliced avocado, a wasabi aioli, and topped with chopped scallions. served with an asian slaw.
The Big Cheese
fontina cheese, applewood smoked bacon, and sliced vine-ripe tomatoes on grilled french pullman bread. served with cape codpotato chips.
applewood smoked bacon, tomato confi t, boston bibb lettuce and basil-mayo on texas toast sided with cape cod potato chips.
pounded, 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.
White Chocolate Bread Pudding
brioche style bread pudding made with white chocolate and homemade custard. served warm with chocolate sauce and whipped cream.
Ice Cream Sandwich
two warm chocolate chip cookies stuffed with vanilla ice cream and drizzled with chocolate sauce.
The Parish Cafe opened in November of 1992. It is the brain child of Gordon Wilcox. The concept is simple, but fabulous! Gordon approched all the famous local chefs and asked them to create a sandwich for the Parish Cafe menu.
Each Sandwich is named for the chef and the restaurant they are from. Since most of our menu items are created by other chefs, the standards are EXTREMLEY HIGH and that shows through in our enormous following.