...Sandwiches of the Chefs..

v Spinach Salad / $10.00
Baby spinach, sliced red cabbage and green apple, toasted peppered croutons, and sunflower seeds tossed in a citrus-apple and poppyseed vinaigrette. Served with guava paste wrapped in  Provolone cheese.
 

Sandwiches
 

The Zuni Roll / $11.95
Created by: Norma Gillespie, Boston
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 coleslaw and a cranberry-chipotle sour cream sauce with scallions.

The Regal Regis / $13.50
Created by: Susan Regis, Chef - Upstairs on the Square, Cambridge
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 coleslaw.

v Elephant Walking on Eggs "Sandwich from the Mountain" / $11.95
Created by: Gerard Lopez, Chef/Owner - The Elephant Walk, Cambridge
Three New England eggs sauteed 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.

Mexican Meatball Sub / $13.50
Created by: Brian Poe, Executive Chef - Rattlesnake Bar and Grill, Boston
Cilantro infused Mexican meatballs on a toasted baguette with a chipotle and jalapeno au jus, pepper jack cheese, red onions, Romaine lettuce, and tomatoes. Served with an aguas fresca salad.

The Burke / $12.25
Created by: Jim Burke, Chef/Owner - Orta, Pembroke
Thin sliced prosciutto, spicy capicola, soppressata and Provolone cheese served on French bread, toasted in the oven with olive oil and thinly sliced red onions. Served with a spicy red pepper relish and your choice of homemade potato salad or coleslaw.

v Eggplant Milanesa / $11.95
Created by: Jamie Bissonnette, Chef/Owner - Coppa & Toro, Boston
Thin sliced breaded and pan fried eggplant on a sesame torta roll with slow roasted black beans, chipotle aioli, avocado, and Oaxaca Mexican cheese. Served with chipotle Mexican slaw.

The d bar / $14.25
Created by: Chris Coombs, Executive Chef - d bar & Deuxave, Boston
A breaded, pan-fried veal cutlet sandwich on a toasted baguette, topped with applewood smoked bacon, Gruyere cheese, tomato-caper relish and a tarragon-mustard aioli. Served with your choice of homemade potato salad or coleslaw.

***Spicy Tuna Burger** / $17.95
Created by: Tim Cushman, Executive Chef/Owner - o ya, Boston
Sashimi grade yellowfin 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, scallions, mixed greens, roma tomatoes, toasted sesame seeds and a kabayaki drizzle. Sided with Cape Cod potato chips.

The Campbell / $13.75
Created by: Scott Hebert, Chef/Owner - Troquet, Boston
Soy and ginger marinated veal flank served on a toasted baguette with Romaine lettuce, sliced tomatoes, pickled red onions, cilantro mayo, avocado puree and topped with fresh cilantro sprigs. Served with mixed greens and a balsamic vinaigrette.

The B&G Lobster Roll / Market Price
Created by: Barbara Lynch, Executive Chef/Owner - B&G Oyster Co., Boston
Fresh New England lobster meat on two buttered and grilled hot dog rolls with applewood smoked bacon, chopped Romaine lettuce, tomato confit, and Hellman's mayonnaise. Served with Cape Cod potato chips.

The Bond Herb Roasted Chicken Salad / $12.50
Created by: Mark Sapienza, Executive Chef - The Langham Hotel, Boston
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 lettuce and crisp fried onions. Served with homemade potato salad.

Flour B.L.T. / $11.95
Created by: Joanne Chang, Executive Chef/Owner - Flour Bakery, Boston
Applewood smoked bacon, tomato confit, Boston Bibb lettuce and basil-mayo on Texas toast sided with Cape Cod potato chips.

*The Schlesinger / $12.50
Created by: Chris Schlesinger, Chef/Owner - East Coast Grille, Cambridge
Melted Monterey jack cheese on warm banana nut bread topped with thin sliced smoked ham and sided with a mango chutney. Served with pickled ginger red cabbage.

Sean's Meatloaf Club / $13.00
Created by: Sean Simmons, Executive Chef/Owner - Parish Cafe, Boston
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 Schlow / $13.25
Created by: Michael Schlow, Chef/Owner - Radius & Via Matta, Boston
Roasted RARE sirloin, sliced thin, with caramelized onions, tomato confit, arugula and a horseradish-cream sauce. Served on Tuscan wheat bread with coleslaw and mixed greens.

**The Lumiere* / $10.50
Created by: Michael Leviton, Chef/Owner - Lumiere, Newton
A slow-roasted pork butt sandwich on a seeded bun with a lime and green curry tartar sauce. Served with an ocean papaya salad topped with peppered peanuts.

Parish Chicken Sandwich / $11.95
Created by: Sean Simmons, Executive Chef/Owner - Parish Cafe, Boston
A buttermilk, baked chicken cutlet on a deluxe roll with Romaine lettuce, sliced tomato, sharp cheddar cheese, applewood smoked bacon, homemade pickles, and a homemade spicy mayo. Served with your choice of homemade potato salad or coleslaw.

Entrees

v Baked Mac and Cheese / $13.50
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 Gruyere cheese and Ritz cracker crumbs.
(Half order of Mac and Cheese available for $6.75)

Sean's Simple Chicken / $14.95
Pounded, breaded chicken cutlets sauteed 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.

Pasta Bolognese / $14.50
Rigatoni pasta sauteed with ground beef, pork and veal tossed in a spicy tomato sauce
and topped with Parmesan Reggiano.
(Half order of Pasta Bolognese available for $7.25)

Peppered Tuna / $18.95
Grilled RARE tuna steak edged with crushed black pepper and drizzled with a sweet soy-teriyaki glaze. Served with sticky rice, fried green beans in a chili garlic oil and a side of wasabi aioli.

Desserts

Ice Cream Sandwich / $7.75
Two warm chocolate chip cookies stuffed with vanilla ice cream and drizzled with a chocolate sauce.

White Chocolate Bread Pudding / $7.75

Brioche style bread pudding made with white chocolate and homemade custard. Served warm with chocolate sauce and whipped cream.