...Sandwiches of the Chefs..


Our Menu is served till 1:00am Daily

Specials Click Here

The following are Sandwiches, Appetizers, Salads, and Entrees 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 and Bar hope that you enjoy the creativity and integrity that go with such food.



v Hummus Platter  / $9.50
 Homemade hummus, feta cheese, Kalamata olives, marinated red onions and roasted red peppers.
Served with grilled pita points.

Roasted "Reggae" Wings / $9.50
A generous portion of baked roaster wings marinated in Jamaican jerk spices, fresh citrus and soy. 
Served with banana-mango chutney.

v Vegetable Potstickers / $9.00
Vegetarian potstickers sauteed and served with sticky rice, an Asian dipping sauce and a Chinese mustard.

 **Bowl-O-Rings / $9.75
Homemade, beer-battered and deep-fried onion rings served with a side of homemade chipotle aioli.
(Half order available for $5.00)

Sean's Simple Meatball / $6.00
An oversized, homemade meatball made with beef, pork, and veal, topped with tomato sauce
and pecorino cheese and served with toasted crostinis.

Vegetarian Corn Cakes / $10.00
Homemade whole kernel corn cakes sauteed and served over mixed greens topped with pico de gallo, a scallion-mustard remoulad, and sliced avocado.


v The Harrington / $9.50
Chopped romaine, 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.

**Nicoise Salad*** / $13.25
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 in a fresh lemon-olive oil dressing.
*The Hot and Cold Chicken Salad / $11.00
Grilled and chilled chicken marinated in olive oil and garlic with arugula, caramelized almonds, shaved carrots and chilled snap peas served over warm sticky rice with a sesame-soy vinaigrette.

v Beet Salad* / $10.00
Fresh beets, Romaine lettuce, and tomatoes tossed with a citrus-walnut vinaigrette and topped with toasted walnutsand Stilton blue cheese.  Served with garlic crostinis.

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.


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 Rialto / $13.50
Created by: Jody Adams, Chef/Owner - Rialto, Cambridge
Thin sliced prosciutto, buffalo mozzarella, and basil pesto on Texas toast with a garlic oil rub.  Served with a mixed greens and sun-dried tomato salad with a pine nut dressing.


v Pudding Portobello* / $11.95
Created by: Debra Hughes, Chef/Owner - Upstairs on the Square, Cambridge
Sliced Portobello mushrooms served on foccacia bread with Casio de Roma cheese, an onion marmalade, and a walnut parsley pesto.  Served with a mixed greens and white bean salad in a  balsamic vinaigrette.


The Vieira / $14.00
Created by: Ederson Vieira, Sous Chef - Parish Cafe, Boston
Pounded, sliced flank steak in a soy, chili garlic marinade sauteed and served on an Italian sub roll with watercress, roasted red peppers, sliced white onions and a homemade basil aioli.  Served with mixed greens, tomatoes, and a balsamic vinaigrette.


***The Blue Ginger** / $18.95
Created by: MIng Tsai, Executive Chef/Owner - Blue Ginger, Wellesley
Tuna steak grilled RARE with a teriyaki glaze on foccacia.  Served open faced with Boston bibb lettuce, tomato, sliced avocado, a wasabi aioli, and topped with chopped scallions.  Served with an Asian slaw.


Henri's Veal Pastrami / $11.95
Created by: Paul O
'Connell, Chef/Owner - Chez Henri, Cambridge
Slow roasted veal pastrami sliced thin and served on a French baguette with a spicy mustard.  Served with your choice of homemade potato salad or cole slaw.


**The L'Espalier / $18.95
Created by: Frank McClelland, Chef/Owner - L'Espalier, Boston
Fresh Maine crab meat mixed with a homemade remoulade served open faced on  toasted brioche topped with sliced avocado and mango.  Served with Cape Cod potato chips and salted greens.


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 Summer Shack / $12.50
Created by: Jasper White, Chef/Owner - The Summer Shack, Boston
Sea salt and beer battered, deep fried haddock on a deluxe roll with lettuce, sliced tomatoes, and a tomato remoulade.  Served with cole slaw and homemade pickles.


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 Big Cheese / $11.95
Created by: Peter Culpo, Owner - Parish Cafe, Boston
Fontina cheese, applewood smoked bacon, and sliced vine-ripe tomatoes on grilled French Pullman bread.  Served with Cape Cod potato chips.


The Coppa / $11.95
Created by: Jamie Bissonnette, Chef/Owner - Coppa
& Toro, Boston
A slow roasted pork belly sandwich on a sesame seeded bun topped with melted American cheese, Hellman's mayonaise, caramelized green jalapeno peppers and onions, and sliced raw jalapeno peppers.  Sided with your choice of homemade potato salad or cole slaw.


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.



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)


***Steak Tips / $14.95
Soy and citrus marinated, grilled steak tips with hot cherry peppers.  Served with a corn and black bean salad and garlic mashed potatoes.




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.


V= Vegetarian  * Contains Nuts **Contains Fish Products
*** The Massachusetts Board of Health advises that consuming raw or undercooked meat, poultry, or seafood may be hazardous to your health.

Before placing your order, please inform your server if a person in your party has a food allergy.

A 5% service charge will be added to take-out orders over $100.