An oversized, homemade beef, pork and veal meatball topped with tomato sauce and grated pecorino cheese. Served with toasted crostinis.
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 Corn Cakes
Pan-seared and baked corn cakes served with pico de gallo and sliced avocado, topped with scallion-mustard remoulade.
Homemade, beer-battered and deep-fried onion rings served with a side of homemade chipotle aioli.
Half Order Available$5.50
Add avocado to any salad for $3.
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.
The Hot & Cold Chicken Salad*
Grilled and chilled chicken marinated in olive oil and garlic with arugula, caramelized almonds, shaved carrots and chilled snap peas over warm sticky rice with a sesame-soy vinaigrette.
Fresh beets, chopped romaine and diced tomatoes tossed with a citrus-walnut vinaigrette. Topped with toasted walnuts and Stilton blue cheese. Served with garlic-crostinis.
Nicoise Salad** ***
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 with a fresh lemon-olive oil dressing.
Chopped romaine, roasted corn, black beans, Pico de gallo, cotija cheese, pickled red onion and cilantro. Tossed in a cumin, cayenne and buttermilk dressing and garnished with crispy onions.
Baked Mac & Cheese
A casserole of macaroni mixed with a homemade sauce of Romano and Monterey jack cheeses and finely diced white onions. Baked in the oven and topped with Gruyère cheese and Ritz cracker crumbs.
Half Order Available$7.50
Sean's Simple Chicken
Tenderized, 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.
Half Order Available$9.00
Rigatoni pasta sautéed with ground beef, pork and veal tossed in a spicy tomato sauce and topped with shaved Parmesan.
Half Order Available$9.00
Black Peppered Tuna
Grilled RARE tuna steak edged with crushed black pepper & drizzled with a sweet soy teriyaki glaze served with sticky rice, spicy fried green beans & a side of wasabi aioli.
White Chocolate Bread Pudding
Brioche style bread pudding with white chocolate and homemade custard. Served warm with a chocolate sauce drizzle and whipped cream.
Ice Cream Sandwich
Two warm chocolate chip cookies stuffed with vanilla ice cream and drizzled with chocolate sauce.
The following are sandwiches created by a number of chefs of national renown. They have graciously consented to adorn our menu with their innovations. We at The Parish Cafe & Bar hope that you enjoy the creativity and integrity that go with such food
The Zuni Roll
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
Created by: Sean Simmons, Chef / Owner The Parish Cafe & 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 a chipotle aioli. Served with your choice of homemade potato salad or coleslaw.
Created by: Fredy Reyes, Executive Chef The Parish Cafe & Bar, Boston. Grilled chicken breast with Bleu Cheese pesto mayo on a French baguette with Romaine, heirloom tomato, Spanish onions, smoked bacon and cherry peppers, served with Cape Cod potato chips.
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 and melted Bel Paese cheese, seasoned arugula, truffle aioli and crispy onions. Served with Cape Cod potato chips.
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.
Created by: Susan Regis Chef / Owner Shepard, Cambridge. Tenderized, sliced flank steak and Portobello mushrooms in a soy, scallion and balsamic marinade. Served on Romano cheese crusted French bread. Served with homemade potato salad or coleslaw.
Created by: Jamie Bissonette, 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.
Created by: Michael Scelfo, Chef / Owner Alden and Harlow, Cambridge. Charred broccoli on grilled ciabatta with pecorino aioli, crispy chick peas, sliced hot cherry peppers & fresh basil leaves. Sided with Cape Cod photo chips and aioli.
The Bondir Brisket
Created by: Jason Bond Chef / Owner Bondir, Cambridge. Slow braised bbq brisket on a classic seeded burger bun with Bibb lettuce, pickled daikon, carrots, cucumbers, melted Swiss cheese and Dijon mustard. Sided with potato salad or coleslaw.
Sean's Meatloaf Club
Created by: Sean Simmons, Chef / Owner The Parish Cafe & 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
Created by: Brian Poe, Chef / Owner The Tip Tap Room, Boston. Cilantro infused Mexican meatballs on a toasted baguette with a melted pepper jack cheese, red onions, Romaine and tomatoes. Served with a chipotle and jalapeno au jus and an aguas frescas salad with a cilantro - lime vinaigrette.
The Lumiere* **
Created by: Michael Leviton, Chef / Owner Lumiere, 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.
Created by: Cassie Piuma, Chef Sarma, Somerville. Sesame torta bun grilled with a sweet onion butter & topped with prosciutto, chorizo and manchego cheese, Finished with crispy brussels sprouts, garlic aioli, chopped cilantro and hot sauce. Sided with potato salad.
The Hot & Dirty Pig Burger
Created by: Tiffani Faison, Chef / Owner Sweetcheeks & Tiger Mama, Boston. Double decker Pork Burger with crispy bacon, French's mustard and melted American cheese on a seeded burger bun, Garnish with Fresno chiles, hot Cherry peppers, red onion, Bibb lettuce and white bbq sauce. Sided with coleslaw.
Created by: Sarah Wade, Executive Chef Lulu's Allston. Thickly sliced pecan wood smoked bacon, Bibb lettuce, farm tomatoes with herb-garlic mayo and sundried tomato spread on Texas toast served with mixed greens, diced tomatoes and cucumbers with a balsamic herb vinaigrette.
Spicy Tuna Burger***
Created by: Tim Cushman Executive Chef / Owner O Ya, Boston. Sashimi grade yellow fin 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. Served with Cape Cod potato chips.
Created by: The Pallotta Sisters Executive Chefs / Owners Nebo, Boston. Italian style tuna on a crunchy baguette with an olive tapenade, Mediterranean aioli, Romaine, tomatoes, 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.
*These menu items contain nuts. **These menu items contain fish or shellfish. ***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.
Fresh ginger / Cranberries / New Amsterdam Gin / Lemon / Apple Cider / served on the rocks.
Thyme Will Tell
Makers Mark / Maple Syrup / Thyme / Lemon / served on the rocks.
Employees Only Manhattan
Bulleit Rye / Grand Mariner / Sweet Vermouth / Bitters / served up with a lemon twist.
Head Over Heels
St. Germain / New Amsterdam Gin / Grapefruit Juice / Orange Bitters / Basil / served on the rocks.
Tequila / Triple Sec / Lime / Oj / Honey / Chipotle Cranberry / served on the rocks.
Bulleit Bourbon / Dry Vermouth / Lemon Juice / Grenadine / Orange Bitters / served up.
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.