Parish Cafe

Name: Parish Cafe
Address: 493 Massachusetts Ave., 02118, MA, 02118
Telephone: 617-391-0501

493 Massachusetts Ave., Boston, MA 02118, US

• Monday: 11:30AM-2:00AM •Tuesday: 11:30AM-2:00AM •Wednesday: 11:30AM-2:00AM •Thursday: 11:30AM-2:00AM •Friday: 11:30AM-2:00AM •Saturday: 11:30AM-2:00AM •Sunday: 11:30AM-2:00AM •

Reviews 0

be the first to leave a review...

Leave a Review
signup | login

Deals & Coupons

Details

Cuisine: Sandwiches
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

Appetizers

Roasted “Reggae” Wings

A generous portion of baked roaster wings marinated in Jamaican jerk spices, fresh citrus, and soy. Served with a banana-mango chutney.

v Vegetable Potstickers

Vegetarian potstickers sauteed and served with sticky rice, an Asian dipping sauce and a spicy Chinese mustard.

v Hummus Platter

Homemade white bean hummus, feta cheese, Kalamata olives, marinated red onions and roasted red peppers served with grilled pita points.

v Vegetarian Corn Cakes

Pan-seared and baked corn cakes served with pico de gallo and sliced avocado, topped with scallion-mustard remoulade.

v Bowl-O-Rings

Homemade, beer-battered and deep-fried onion rings served with a side of homemade chipotle-mayo.

Salads

v House Salad

A mixed greens salad topped with diced tomatoes, cucumbers and an herb vinaigrette.

v The Harrington

Chopped romaine, fresh mint, diced cucumbers, sliced red onions, Kalamata olives and feta cheese tossed with afresh lemon-olive oil dressing and served over grilled Syrian bread. | Created by: Patricia Harrington and Elaine Simmons, Sisters and Co-Owners-Flash’s, Boston

Nicoise Salad

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. Drizzled with fresh lemon and olive oil.

v “The Boss”

Arugula, carmelized almonds, onions, tomatoes, cucumbers, goat cheese and a lemon- arugula dressing. | Created by: Gordon Wilcox, Founder/Owner- Parish Cafe, Boston

v Beet Salad

Fresh beets, romaine and tomatoes tossed with a citrus-walnut vinaigrette and topped with toasted walnutsand Stilton blue cheese. Served with garlic-crostinis.

The Hot and Cold Chicken Salad

Grilled and chilled chicken marinated in olive oil and garlic with arugula, carmelized almonds, shaved carrots and chilled snap peas served over warm sticky rice with a sesame-soy vinaigrette.

Sandwiches

The Zuni Roll

Smoked turkey breast, crisp bacon, chopped scallions, dill havarti cheese, and cranberry-chipotle sauce wrapped in a flour tortilla and served warm with a side of homemade potato salad or cole slaw. | Created by: Cottonwood Café, Boston

Rowdy’s Famous Chicken Sandwich

A baked, breaded chicken cutlet served on a deluxe roll with melted Swiss and cheddar cheeses, applewood smoked bacon,romaine lettuce and tomato. Sided with a homemade chipotle aioli and your choice of homemade potato salad or cole slaw. | Created by: Rowdy Bessey, Chef-Flash’s, Boston

The Regal Regis

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. | Created by: Susan Regis, Chef-Upstairs on the Square, Cambridge

The Alternative

Fresh tuna salad tossed with diced onions and a roasted red pepper mayonnaise. Served on toasted Tuscanwheat triangles, topped with melted Monterey jack cheese and applewood smoked bacon. Served with Cape Cod potato chips.

v Elephant Walking on Eggs “Sandwich from the Mountain”

An assortment of julienned vegetables sautéed with fresh goat cheese and New England eggs. Served omelette style on a French baguette. Sided with mixed greens, tomatoes and cucumbers with an herb vinaigrette. | Created by: Gerard Lopez, Chef/Owner-The Elephant Walk, Cambridge

Sean’s Meatloaf Club

Homemade chipotle meatloaf on Texas toast with romaine lettuce, tomatoes, applewood smoked bacon and chipotle-mayo. Served with garlic mashed potatoes and gravy. | Created by: Sean Simmons, Chef/Owner-Parish Cafe, Boston

v Veggie Wrap

White bean hummus, tomatoes, romaine lettuce, alfalfa sprouts and crumbled feta cheese wrapped in a flour tortilla. Served with a side of dill-yogurt spread and your choice of homemade potato salad or cole slaw. | Created by: Jorge Ramos, Sous Chef- Parish Cafe, Boston

The Nebo

Italian tuna on a crunchy baguette with an olive tapenade, Mediterranean aioli, lettuce, tomato, sliced hard boiled eggs, fresh basiland red onions. Served with a string bean-tomato salad. | Created by: The Pallotta Sisters, Executive Chefs-Nebo, Boston

Mexican Meatball Sub

Cilantro infused Mexican meatball sandwich with a chipotle and jalepeno au jus, pepperjack cheese,red onions,lettuce and tomatoes on a toasted baquette. Served with an aguas fresca salad. | Created by: Brian Poe, Executive Chef - Rattlesnake Bar and Grill, Boston

The dbar

A pan-fried veal cutlet sandwich on a toasted baguette, topped with applewood smoked bacon, gruyere cheese, tomato-caper relish and tarragon-mustard aioli. Served with your choice of homemade potato salad or cole slaw. | Created by: Chris Coombs, Executive Chef- dbar, Dorchester

Egg Sandwich Lyonnaise

Two eggs fried over easy and served on toasted white bread with applewood smoked bacon, sliced tomatoes, sliced red onions, frisee and dijon mustard aioli. Served with homemade potato salad.

Steak and Blue

A sumptuos RARE tenderloin sandwich on blue cheese bread with roquefort butter and topped with marinated red onions. Served with mixed greens, pickled ginger cabbage and marinated red onions. | Created by: Lydia Shire, Chef/ Owner- Locke-Ober, Boston

Spicy Tuna Burger

Sashimi grade yellowfin tuna, finely chopped and formed into a patty and grilled to medium-rare. Served on a classic seeded burger bun with homemade spicey mayo, thinly sliced pickled ginger, scallions, mixed greens, roma tomatoes, toasted sesame seeds and a drizzle of kabayaki sauce. Sided with potato chips. | Created by: Tim Cushman, Chef/Owner- o ya, Boston

Roasted Chicken Salad

Roasted chicken breast mixed with sweet garlic aioli, red onions, scallions, thyme and tarragon served on an Italian sub roll with sliced tomatoes and romaine and topped with crisp fried onions. Served with homemade potato salad. | Created by: Mark Sapienza, Executive Chef- The Langham Hotel, Boston

Entrees

v Baked Mac and Cheese

A casserole of macaroni mixed with a homemade sauce of romano cheese, cheddar cheese and finely diced onions. Baked in the oven and topped with gruyere cheese and Ritz cracker crumbs.

Peppered Tuna

Grilled RARE tuna steak edged with crushed black pepper and drizzled with a sweet soy-teriyaki glaze. Served with sticky rice, spicy fried green beans and a side of wasabi aioli.

Sean’s Simple Chicken

Pounded, breaded chicken cutlets sauteed in chicken stock, olive oil, lemon, parsley, and garlic with diced tomatoesand capers. Served over garlic-mashed potatoes and baby spinach drizzled with balsamic vinegar and olive oil.

v White Cheese Lasagna

Layers of lasagna sheets stuffed with ricotta salata, ricotta, romano cheeses and marinara sauce over a bed of a blended white cheese sauce.

Desserts

Ice Cream Sandwich

Two warm chocolate chip cookies stuffed with vanilla ice cream and drizzled with chocolate sauce.

White Chocolate Bread Pudding

Homemade brioche bread pudding made with white chocolate and homemade custard. Baked until golden brown and served warm with a dollop of whipped cream and a drizzle of chocolate sauce.