Parish Cafe & Bar

Blue cheese, applewood smoked bacon, basil aioli, scallions & jalapeno.

Roasted wings, spicy Jamaican jerk rub, citrus & soy, banana-mango chutney.

Beef, pork & veal meatball, tomato sauce, grated pecorino, toasted crostini.

Hummus, feta, Kalamata olives, pickled red onion, roasted red pepper & grilled pita. Vegetarian.

Our famous beer-battered onion rings, chipotle aioli. Vegetarian.

Carrots, fried onions, peppadew peppers, crispy quinoa, hardboiled egg, idiazabal cheese, sherry mustard vinaigrette. Vegetarian.

Little gem lettuce, tahini green goddess, red onion, poppy, sesame & sunflower seeds, Eva's wild herbs. Vegetarian.

Chilled chicken breast, olive oil & garlic, caramelized almonds, arugula & snap peas, carrot, warm sticky rice, sesame-soy vinaigrette.

Rare tuna steak, wasabi aioli, mixed greens, hardboiled egg, Kalamata olives, string beans, tomato, cucumber & lemon vinaigrette.

Cherry tomatoes, cucumber, pea tendrils, mesclun greens yuzu candied lemon & cucumber vinaigrette. Vegetarian.

Chef Mitchell Randall of Ostra. Medium rare beef tenderloin, garlic & rosemary, arugula, truffle aioli, caramelized onions, chive mashed potato, bel paese cheese, crispy onion, ciabatta, potato chips.

Chef Norma Gillaspie. Smoked turkey, crisp bacon, chopped scallion, dill havarti, cranberry chipotle sauce, warm flour tortilla, potato salad.

Chef Chris Coombs of Dbar, Deuxave & Boston Chops. Breaded & pan fried veal, gruyere, applewood smoked bacon, tomato caper relish, tarragon mustard aioli, toasted baguette, potato salad.

Chef Cassie Piuma of Sarma. Sweet onion butter, prosciutto, chorizo, manchego, crispy brussels, garlic aioli, cilantro, hot sauce, grilled sesame torta bun, potato salad

Chef Jamie Bissonnette of Coppa, Toro & Little Donkey. Thin sliced pan-fried eggplant, avocado, slow-roasted black bean spread, chipotle aioli, Oaxaca, sesame torta roll, chipotle Mexican slaw. Vegetarian.

Chef Sean Simmons of Parish Cafe. Baked buttermilk chicken, romaine, sliced tomato, sharp cheddar, applewood smoked bacon, house pickles, chipotle aioli, deluxe roll, potato salad or coleslaw.

Chef Tiffani Faison of Sweet Cheeks & Tiger Mama. Double decker pork burger, crispy bacon, melted american, fresno chiles, hot cherry peppers, red onion, bibb lettuce, white BBQ sauce, seeded burger bun, coleslaw.

Chef Brian Poe of the Tip Tap Room. Cilantro infused Mexican meatballs, red onion, pepper jack, romaine & tomato, chipotle & jalapeno au jus, toasted baguette, aguas frescas salad & cilantro-lime vinaigrette.

Chef Jessica Biederman of Bristol Lounge at The Four Seasons. Shaved pastrami, horseradish cream, cheddar pickled onions, tomatoes, romaine, lemon vinaigrette cape cod potato chips.

Chef Michael Scelfo of Waypoint & Alden and Harlow. Charred broccoli, pecorino aioli, crispy chickpeas, hot cherry peppers, fresh basil, grilled ciabatta, potato chips. Vegetarian.

Chef Fredy Reyes of Parish Cafe. Grilled chicken breast, bleu cheese pesto mayo, romaine, heirloom tomato, Spanish onions, smoked bacon, cherry peppers, French baguette, potato chips.

Chef William Kovel of Catalyst. Roasted porchetta, broccoli rabe pesto, grilled red onion, provolone cheese, herb aioli, toasted ciabatta, chips.

Chef Joanne Chang of Flour Bakery. Applewood smoked bacon, tomato confit, bibb lettuce, basil mayo, texas toast, potato chips.

Chef Jason Bond of Bondir. Slow braised BBQ brisket, bibb lettuce, pickled daikon, carrot & cucumber, swiss, dijon mustard, seeded bun, potato salad.

Chef Jeremy Sewall of Row 34. Virginia ham. provolone. roasted Spanish onions, tomato confit, dijon mustard aioli, griddled Tuscan wheat, potato chips.

Tim Wiechmann of Bronwyn. Beef frank, black bean chili, sauerkraut, melted cheddar, ketchup & mustard, toasted bun.

Ming Tsai of the Blue Dragon. Rare tuna, teriyaki glaze, wasabi aioli, bibb lettuce, tomato & avocado, onion focaccia bread, crunchy asian slaw, potato chips.

Chef Tony Maws of Craig on Main. 2 over easy eggs, applewood smoked bacon, tomatoes, red onion, romaine, dijon mustard aioli, potato salad.

Chef Barbara Lynch of B & G Oysters fresh lobster, applewood smoked bacon, tomato confit, mayo, chips.

Aromatic rustic Italian style, ragu of beef, pork & veal, shaved parmesan & basil.

Gruyere, romano & Monterey jack cheese, ritz cracker crumble. Vegetarian.

Sauteed breaded chicken, olive oil & lemon, parsley, tomatoes & capers, garlic mashed potatoes, baby spinach & balsamic vinegar.

Seared black pepper crusted tuna steak, sweet soy teriyaki glaze, jasmine rice, spicy fried green beans, wasabi aioli.

Chipotle meatloaf, roasted red onions, garlic mashed potatoes & gravy.