chopped romaine, charred broccoli florets, toasted pine nuts and parmesan. tossed with classic caesar dressing and topped with croutons, chili flakes and a parmesan tuile.
rare tuna steak, mixed greens, hardboiled egg, kalamata olives, string beans, tomato, cucumber, wasabi aioli and a lemon herb vinaigrette.
The following are sandwiches created by local chefs of national renown. They have graciously consented to adorn our menu with their innovations. We hope you enjoy the creativity and integrity that goes into our food.
CHEF MICHAEL SCELFO OF ALDEN AND HARLOW- charred broccoli on grilled ciabatta with pecorino aioli, crispy chick peas, sliced hot cherry peppers and basil leaves. sided with pecorino aioli and cape cod chips.
The Eggplant Milanesa
CHEF JAMIE BISSONNETTE OF COPPA- thinly sliced fried eggplant, avocado, black bean spread, chipotle aioli and Oaxaca cheese on a sesame torta roll, sided with Mexican slaw
The Flour Blt
CHEF JOANNE CHANG OF FLOUR BAKERY - applewood smoked bacon, tomato confit, bibb lettuce, basil mayo, on texas toast, served with potato chips
CHEF KAREN AKUNOWICZ OF THE FOX AND THE KNIFE- breaded pork cutlet, sumac pickled onions, arugula, honey crisp apple, mozzarella, calabrian chili relish, lemon vinaigrette, saffron aioli, served on rosemary focaccia, sided with potato chips.
The Zuni Roll
CHEF NORMA GILLESPIE - sliced turkey, crispy bacon, chopped scallions, dill havarti cheese, cranberry chipotle sauce, on a warm flour tortilla, served with potato salad
CHEF JAY HAJJ OF MIKE'S CITY DINER- grilled lamb kofta served open faced on toasted naan and garnished with pickled turnips, sumac onions, harissa, tahini and tzatziki. sided with a fattoush salad.
The Spicy Tuna Burger
CHEF TIM CUSHMAN OF OYA AND HOJOKO- a chopped sashimi grade yellowfin tuna patty grilled medium rare on a classic sesame seed bun with spicy mayo, mixed greens, plum tomatoes, pickled ginger, scallions, toasted sesame seeds and a kabayaki drizzle. sided with Cape Cod potato chips
The Meatloaf Club
CHEF FREDY REYES OF THE PARISH CAFE- home made chipotle meatloaf on country white toast with applewood bacon, romaine lettuce, tomatoes and Mexican crema. served with garlic mashed potatoes, gravy and crispy onions.
CHEF MITCHELL RANDALL OF OSTRA- medium rare beef tenderloin, caramelized onions, crispy onions, arugula, chive mashed potatoes, bel paese cheese, truffle aioli, served on ciabatta bread and sided with Cape Cod potato chips.
The Mexican Meatball
CHEF BRIAN POE OF THE TIP TAP ROOM AND CRANE RIVER CHEESE CLUB- cilantro infused Mexican meatballs, red onions, pepper jack cheese, romaine lettuce, tomato and a chipotle and jalapeño au jus. served on a toasted baguette with an aguas frescas salad and cilantro lime vinaigrette
The Parish Chicken
CHEF FREDY REYES OF THE PARISH CAFE- baked buttermilk chicken on a deluxe roll with lettuce, tomato, cheddar cheese, applewood smoked bacon, house pickles and chipotle aioli. sided with potato salad.
Rachel's Hot Sister
CHEF SARAH WADE OF STILLWATER- shaved, roasted turkey breast, melted baby Swiss and gruyere, horseradish coleslaw, caramelized onions and a spicy Russian dressing on toasted rye. Sided with a dill pickle pasta salad
CHEF JEREMY SEWALL OF ROW 34 AND ISLAND CREEK OYSTER BAR- baked ham and provolone on griddled tuscan wheat with a dijon aioli, tomato confit and caramelized Spanish onions. served with chips and a kosher dill pickle spear.
The Spaceboy Shawarma
CHEF MARC ORFALLY of REELHOUSE- charred chicken thighs, zaatar onions, pickled turnips, Lebanese garlic sauce, fresh parsley, tzatziki, served on toasted lavash sided with mixed greens, kimchi pickled cauliflower, olives, cucumbers, green beans, lemon vinaigrette
The D Bar
THE D BAR BY CHEF CHRIS COOMBS OF THE D BAR, DEUXAVE AND BOSTON CHOPS- pan fried veal cutlet on a toasted baguette with applewood smoked bacon, gruyere cheese, tomato caper relish and tarragon mustard aioli. sided with potato salad.
The Baked Mac & Cheese
gruyere, romano & monterey jack cheese / ritz cracker crumble
Boylston Street Bowl
jasmine rice, black beans, charred corn, red pepper, cilantro, cotija cheese, hot sauce, lime and jalapeno. choice of chicken or steak.
house made chipotle meatloaf served over garlic mashed potatoes and gravy. garnished with slow baked red onions.
Parish Cafe Ice Cream Sandwich
two warm chocolate chip cookies, vanilla ice cream, chocolate sauce
White Chocolate Bread Pudding
white chocolate & custard brioche bread pudding, topped with warm chocolate sauce & fresh whipped cream
*may be raw or cooked to order. consuming raw or uncooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. before placing your order, please inform your server if a person in your party has a food allergy
american cheese, grilled texas toast
Mac N Cheese
elbow pasta, gruyere, romano & monterey jack cheese
gin, Campari, Fernet Branca, lemon and orange, simple syrup, egg white, served up
gin, Yellow Chartreuse, Cynar, lemon, honey, simple syrup. served over ice
chamomile, mango, cayenne, ginger beer, fresh lemon and basil
house recipe served in a mason jar
THE BEE'S KNEES
Lavender shrub topped with sparkling water and fresh mint
for all the lovers of a classic Rickey
KINGS COUNTY BREWERS COLLECTION
OCTOPUS DRUM SOLO Double IPA (NY) 16oz 8.0%- 100% Citra hops. Ferociously clobbered with a truly epic quantity of Citra and Citra Cryo hops, atop a smooth backseat bass of wheat &oats. All the peach-pineapple-lychee-lemon aromas & flavors, with a smidge of pithy biterness to balance. Feed the beast!
CRISP APPLE (NY) 5.0% 12oz
HARVARD HARVEST Hard cider (MA) 5% 16OZ
UNIFIED PRESS Semi Dry Cider (VT) 16OZ 5.2%
Original Blend Sweet Hard Cider (MA) 12oz 5.0%
STORMALONG LEGNDARY DRY CIDER
DRY CIDER (MA) 6.5% 16 OZ
BAR HARBOR Blueberry Ale (ME) 5.1% 12oz
GRAPEFRUIT SCULPIN (CA) 7.0% 12OZ
Grapefruit Hibiscus Organic Hard Kombucha (CA) 7.0% 12oz
BERKSHIRE BREWING COMPANY
COFFEEHOUSE PORTER (MA) 6.2% 16 OZ
GRANOLA NUT Brown Ale (CT) 5.5% 16oz
Robust Porter (MI) 6.5% 12oz
YETI Imperial Stout (CO) 12oz 9.5%
Irish Dry Stout (IRL) 16oz 4.2%
Chocolate Hazelnut Porter (CA) 16oz 7.0%
MAST LANDING BREWERY
GUNNER'S DAUGHTER MILK STOUT (MA) 5.5% 16 OZ
BONE SHAKER Brown Ale (NH) 16oz 5.5%
BOMB! IMPERIAL STOUT (OK) 13% 12 OZ
TANK 7 American Saison Ale (MO) 8.5% 12oz
COLETTE Farmhouse Ale (CO) 12oz 6.5%
LIGHT Lager (CO) 4.2% 12oz
EXTRA Lager (MEX) 4.5% 12oz
LAGER (NL) 5.0% 12OZ
Lager (TX) 4.5% 12oz
HIGH LIFE (WI) 4.6% 12oz
LITE (WI) 4.2% 12oz
ESPECIAL Lager (MEX) 4.2% 12oz
CREAM ALE (NY) 12OZ 5.1%
Blood Orange Gose (CA) 4.2% 12oz
CUVÉE DES JACOBINS
ROUGE Sour Flanders Red Ale (BEL) 5.5% 12oz
DUCHESSE DE BOURGOGNE
Sour Flanders Red Ale (BEL) 6.2% 12oz
SEA QUENCH ALE Session Sour (DE) 12oz 4.9%
KINGS COUNTY BREWERS COLLECTIVE
CHILD OF ZOMBIE Sour Ale (NY) 16OZ 5.5%
RAINBOW SHERBET Kettle Sour (OK) 12oz 5.2%
THE GADGET Midwest Fruit Tart (OH) 12oz 8.0%
Czech Pilsner (CZ) 5.0% 12oz
Pilsner (GER) 5.4% 12oz
POST SHIFT Pilsner (MA)12oz 4.7%
Session Pils (MA) 12oz 4.0%
TWO HEARTED ALE IPA (MI) 12oz 7.0% Bursting with refreshing hop aromas, Two Hearted is our iconic American IPA suited for adventures everywhere.
DORCHESTER BREWING CO.
GALAXY LIGHTS New England IPA (MA) 4.5% 16oz
THE CAT'S MEOW IPA (MA) 16oz 6.5%
CAPTAIN'S DAUGHTER Double IPA (RI) 16oz 8.5%
LAWSONS FINEST LIQUIDS
SIP OF SUNSHINE IPA (VT) 16OZ 8.0%
CLOUD CANDY IPA (MA) 16OZ 6.5%
GREENHEAD IPA (MA) 16OZ 7.2%
LEFT OF THE DIAL IPA (MA) 12OZ 4.3%
OH - J DOUBLE NEW ENGLAND IPA
LONE PINE BREWING (ME) 8.1% 16 OZ
LITE (CT) Contains Less Than 0.05% ABV 12oz
RUN WILD IPA (CT) Contains Less Than 0.05% ABV 12oz
ABT 12 Quadrupel (BEL) 10.0%
Belgian Ale (BEL) 8.5% 16oz
Tripel (BEL) 8.4% 11.2oz Blond in color, robust, smooth, and fruity. Brewed to an authentic beer recipe from 1679 originating in the former Carmelite monastery in Dendermonde.
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.