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.
$16.00
The Bravas
Chef Cassie Piuma of Sarma. Sweet onion butter, prosciutto, chorizo, manchego, crispy brussels, garlic aioli, cilantro, hot sauce, grilled sesame torta bun, potato salad
$16.00
Eggplant Milanesa
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.
$12.75
The Parish Chicken
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.
$12.75
The Hot & Dirty Pig Burger
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.
$14.00
The Mexican Meatball
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.
$13.75
The Daily Grind
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.
$17.00
The Alden
Chef Michael Scelfo of Waypoint & Alden and Harlow. Charred broccoli, pecorino aioli, crispy chickpeas, hot cherry peppers, fresh basil, grilled ciabatta, potato chips. Vegetarian.
$12.50
The Kenneth
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.
$12.25
The Fully Committed
Chef William Kovel of Catalyst. Roasted porchetta, broccoli rabe pesto, grilled red onion, provolone cheese, herb aioli, toasted ciabatta, chips.
$17.00
The Flour B.L.T.
Chef Joanne Chang of Flour Bakery. Applewood smoked bacon, tomato confit, bibb lettuce, basil mayo, texas toast, potato chips.
$14.25
The Bondir Brisket
Chef Jason Bond of Bondir. Slow braised BBQ brisket, bibb lettuce, pickled daikon, carrot & cucumber, swiss, dijon mustard, seeded bun, potato salad.
$13.75
The Row
Chef Jeremy Sewall of Row 34. Virginia ham. provolone. roasted Spanish onions, tomato confit, dijon mustard aioli, griddled Tuscan wheat, potato chips.
$14.00
Bronwyn's Hot Dog
Tim Wiechmann of Bronwyn. Beef frank, black bean chili, sauerkraut, melted cheddar, ketchup & mustard, toasted bun.
$9.00
The Blue Ginger
Ming Tsai of the Blue Dragon. Rare tuna, teriyaki glaze, wasabi aioli, bibb lettuce, tomato & avocado, onion focaccia bread, crunchy asian slaw, potato chips.
$20.00
The Egg Sandwich Lyonnaise
Chef Tony Maws of Craig on Main. 2 over easy eggs, applewood smoked bacon, tomatoes, red onion, romaine, dijon mustard aioli, potato salad.
$12.50
The B & G Lobster Roll
Chef Barbara Lynch of B & G Oysters fresh lobster, applewood smoked bacon, tomato confit, mayo, chips.
$21.00
Entrees
Back Bay Bolognese
Aromatic rustic Italian style, ragu of beef, pork & veal, shaved parmesan & basil.
$15.50
Baked Mac & Cheese
Gruyere, romano & Monterey jack cheese, ritz cracker crumble. Vegetarian.