grilled chicken breast, red bell peppers, celery, red onion & mixed lettuces with chipotle-lime mayonnaise.
our own hummus & tahini sauce, english cucumbers, shredded carrots, tomatoes, fresh mixed lettuces & feta cheese
white albacore tuna, boiled egg, kalamata olives, fresh mixed lettuces, tomatoes, english cucumbers & lemon-dijon vinaigrette
fresh mixed lettuces, carrots, tomatoes, english
cucumbers, monterey jack cheese & cilantro-lime
Santa Fe Chicken Salad
named best of boston by boston magazine. fire-grilled chicken breast, fresh mixed lettuces with cilantro-lime vinaigrette, shredded carrots, brown rice, simmered black beans, monterey jack cheese & salsa fresca
Veggie Taco Salad
fresh mixed lettuces, cilantro-lime vinaigrette, shredded carrots, brown rice, simmered black beans, monterey jack cheese, salsa fresca, blue & yellow corn chips
Chef/owner Marie O'Shea began by working with some of the best chefs on the West Coast. She was a chef alongside Bradley Ogden at San Francisco’s acclaimed Campton Place and worked with Mark Miller at Santa Fe’s Coyote Café.
These training grounds stressed the importance of fresh ingredients and using vibrant flavors, rather than relying on heavy sauces and ingredients — and helped shape Marie's fresh philosophy and the Purple Cactus's unique and delicious recipes.
in 1993, Marie opened the first Purple Cactus in Provincetown, Massachusetts, offering burritos, guacamole, and salsa. It was an instant success. Now located in Jamaica Plain, the restaurant is busier than ever — and as we've grown, so has our menu, which now includes salads, wraps, quesadillas, nachos, fresh soups, and more.