shaved napa cabbage and brussels sprouts, arugula, watermelon radish, honey crisp apple, manchego, chickpeas and toasted sunflower seeds. apple cider vinaigrette
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 Cassie Piuma of Sarma - sweet onion butter, prosciutto, chorizo, manchego cheese, crispy brussel sprouts, garlic aioli, cilantro, hot sauce, on a grilled sesame torta bun, served with potato salad
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 Fox & 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 Hot & Dirty Pig Burger
Chef Tiffani Faison of Sweet Cheeks and Tiger Mama- double decker pork burger, crispy bacon, melted american cheese, fresno chilies, hot cherry peppers, red onion, bibb lettuce, and white bbq sauce, served on a seeded burger bun and sided with coleslaw.
Chef Jody Adams of Rialto-thin sliced prosciutto, buffalo mozzarella, basil pesto, garlic rubbed texas toast sided with mixed greens, sun-dried tomatoes, pine nut vinaigrette
The Zuni Roll
Chef Norma Gillaspie - sliced turkey, crispy bacon, chopped scallions, dill havarti cheese, cranberry chipotle sauce, on a warm flour tortilla, served with potato salad
Rachel's Hot Sister
Chef Sarah Wade of Stillwater- shaved, roasted turkey breast, melted baby Swiss and gruyere, horseradish coleslaw and a spicy Russian dressing on toasted rye. Sided with a dill pickle pasta salad
The Pudding Portobello
Chef Debra Hughes of Upstairs on the Square- whole portobello mushrooms on focaccia bread with Cacio de Roma cheese, onion marmalade and a walnut parsley pesto. Served with mixed greens and an herb vinaigrette
The Nightshade Po Boy
Chef Rachel Miller of Nightshade Noodle Bar- braised cajun pork, Louisiana style slaw and a spicy creole mayo on a toasted sub roll. Served with Cape Cod Potato chips
The Regal Regis
Chef Susan Regis of Shepard- soy, balsamic and scallion marinated and sliced flank steak with truffle infused portobellos on a parmesan crusted baguette. Served with potato salad or coleslaw
The Daily Grind
Chef Jessica Biederman of The Bristol Lounge- shaved pastrami on focaccia with horseradish cheddar, horseradish cream, sliced tomato, pickled red onion and lemon tossed romaine. Sided with Cape Cod potato chips
The B&G Lobster Roll
Chef Barbara Lynch of B&G Oysters, Mention and #9 Park- fresh New England lobster on a buttered and griddled hot dog roll, topped with applewood smoked bacon, chopped romaine, tomato confit and Hellman's many. Served with Cape Cod potato chips
The Pallotta Sisters of NEBO- Italian style tuna on a crunchy baguette with an olive tapenade, mediterranean aioli, lettuce, tomatoes, hard boiled eggs, sliced red onions and basil. Served with a string bean and tomato salad.
The Steak and Blue
Chef Lydia Shire of Scampo- roasted rare beef tenderloin thickly sliced on French brioche pullman bread with roquefort butter and marinated red onions. Served with pickled ginger cabbage and a mixed green 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, lime and jalapeno. choice of chicken or steak.
fusilli pasta tossed in a light tomato and vodka cream sauce. finished with hand grated parmesan and fresh basil
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
Autumn in a glass. Gin, fresh cranberries, ginger and lemon. Finished with apple cider.
GLEN AND HOLLOW
Smoky Laphraoig 10 yr, rye whiskey, amaro and simple syrup. Dash of orange bitters and garnished with orange peel.
Silver tequila, lemon juice and simple syrup. Served layered and topped with a Malbec float.
Hot winter warmer of Taconic Founders rye whiskey, brown sugar, lemon and apple butter. Cinnamon stick.
CANDY APPLE MULE
Caramel vodka, apple cider and ginger beer. Served in a traditional hammered copper mule mug.
House made cranberry infused vodka, rosemary simple syrup, lime juice and cardamom bitters. Topped with soda water.
RUM OLD FASHIONED
House made honey crisp apple infused rum, brown sugar and cinnamon bitters. Served on the rocks.
GENTLEMAN JACK WHISKEY, MAPLE SYRUP, LIME JUICE, GINGER BEER, ANGOSTURA BITTERS
cranberry ginger spritzet
apple cider, ginger beer, lime
cucumber, lime, simple and soda water
grapefruit, lime and ginger beer
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.