Parish Cafe & Bar

our famous beer battered onion rings, served with chipotle aioli dipping sauce

our famous beer battered onion rings, served with chipotle aioli dipping sauce

hummus, feta cheese, Kalamata olives, pickled onions, roasted red peppers, grilled pita bread

beef, pork & veal meatballs in marinara sauce, topped with shaved parmesan and romano cheese, served with toasted crostini

sweet and sour crispy chicken tenders

Authentic Mexican style street snack, crispy tortilla with slow roasted pulled chicken and chorizo, melted cheese, with chipotle salsa and sour cream

roasted wings-your choice of reggae, buffalo or Korean

two giant chocolate chip cookies, vanilla ice cream, chocolate sauce

WHITE CHOCOLATE BREAD PUDDING white chocolate & custard brioche bread pudding, topped with warm chocolate sauce & fresh whipped cream

jasmine rice, black beans, charred corn, red pepper, cilantro, cotija cheese, hot sauce, lime, jalapeno and crispy tortilla strips. choice of chicken or steak.

sharp cheddar and gruyere, topped with a Ritz cracker crumble

Orzo, chipotle chicken, butternut squash, sliced carrots, black beans, brussel sprouts, toasted pumpkin seeds, diced red onions, feta, cilantro and thyme and tossed in a chipotle maple vinaigrette

aromatic rustic style ragu of beef, pork and veal with rigatoni and topped with shaved parmesan and fresh basil.

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

breaded chicken strips served with potato chips

grilled cheese served with potato chips

grilled chicken strips served with potato chips

elbow pasta, cheddar and gruyere cheese

rigatoni pasta with butter

rigatoni pasta with marinara sauce

Chef Micheal Scelfo of Alden and Harlow- charred broccoli on grilled ciabatta with pecorino aioli, crispy chickpeas, sliced hot cherry peppers and basil leaves sided with potato chips

CHEF BROOKE VOSIKA - WANDERING CHEF grilled chicken breast marinated with garlic, rosemary & thyme, topped with boursin cheese, béarnaise aioli, bibb lettuce & freshly sliced tomato. served on toasted rosemary focaccia, sided with arugula salad dressed in lemon vinaigrette, shaved parmesan & fresh lemon zest

CHEF GEORGE MENDES OF AMAR- Vietnamese style braised pork belly on a toasted baguette with piri piri and smoked paprika mayo, pickled carrots and cucumbers and topped with cilantro sprigs. sided with mixed greens and lemon vinaigrette

Chef Jamie Bissonnette of Coppa, Toro & Little Donkey- thinly sliced pan-fried eggplant, avocado, slow-roasted black bean spread, oaxaca cheese, chipotle aioli, served on a sesame torta roll, sided with Mexican coleslaw

Chef Todd English of Olives and Figs- baked almond coated chicken breast on tuscan wheat with avocado sauce, marinated red onions, Cacio de Roma cheese and romaine. sided with mixed greens and lemon vinaigrette and topped with roasted almonds.

Chef Karen Akunowicz of The Fox & The Knife- breaded pork cutlet, sumac pickled red onions, arugula, honey crisp apple, mozzarella, calabrian chili relish, lemon vinaigrette, saffron aioli, served on rosemary focaccia, sided with Cape Cod potato chips

Chef Fredy Reyes of Parish Cafe- potato chip crusted fried chicken with Swiss and bacon on a buttery potato roll topped with a habanero mango bbq sauce and guajillo chili slaw. sided with potato chips.

Chef Mitchell Randall of Ostra- Garlic and rosemary marinated medium rare beef tenderloin, arugula, truffle aioli, caramelized onions, chive mashed potato, munster cheese, crispy onion, served on ciabatta bread with a side of potato chips

CHEF LUKE FETBROTH OF TONINO- MORTADELLA WITH CACIOCAVALLO CHEESE ON TOASTED CIABIATTA WITH CALABRIAN MAYO, GIARDINIERA RELISH AND LEMON TOSSED ARUGULA. SIDED WITH MIXED GREENS

Chef Brian Poe of The Tip Tap Room- cilantro infused Mexican meatballs on a toasted baguette with a chipotle and jalapeño au jus. topped with melted pepper jack cheese, sliced red onions, romaine and tomatoes. served with an aguas frescas salad and a cilantro lime vinaigrette

Chef Alex Nunez of Parish Cafe and Bar- baked buttermilk chicken, tomato, lettuce, cheddar cheese, applewood smoked bacon, house pickles and chipotle aioli. served on a deluxe roll and sided with potato salad.

Chef Fredy Reyes of The Parish Cafe and Bar- 6oz smash burger topped with bacon, american cheese, crispy onions, lettuce, tomato and our own secret sauce. Sided with potato chips

Chef Sarah Wade of Stillwater- shaved roasted turkey breast, melted baby Swiss and gruyere cheese, horseradish slaw, caramelized onions and spicy Russian dressing. Served with a dill pickle ranch pasta salad.

Chef Susan Regis- soy, balsamic and scallion marinated sliced flank steak with portobello mushrooms on a parmesan crusted baguette and topped with Romano cheese. Served with a side of potato salad

Chef Tim Cushman of Oya and Hojoko- a chopped sashimi grade yellowfin tuna patty grilled medium rare on a classic sesame seed bun with spicy mayo, mixed greens, plum tomatoes, pickled ginger, scallions, toasted sesame seeds and a kabayaki drizzle. sided with Cape Cod potato chips

CHEF JIM BURKE - WANDERING CHEF prosciutto, spicy capicola, soppressata, provolone cheese, with red onion and red pepper relish, served on a toasted french baguette, sided with potato salad, $18.5

Chef Will Gilson of Puritan & Co, Geppetto and The Lexington - shredded short rib, melted American Gruyere cheese, herb and horseradish mayo, pickled peppers, caramelized onions, on ciabiatta and sided with au jus and Cape Cod potato Chips

Norma Gillespie- Smoked turkey, crisp bacon, scallions, dill havarti cheese, chipotle cranberry sauce, sour cream. served on a warm flour tortilla sided with potato salad.

butter lettuce, mixed greens, cucumbers, tomatoes, kalamata olives, house Italian vinaigrette

arugula with shaved brussel sprouts, napa cabbage and manchego cheese, julienned honey crisp apple and watermelon radish, topped with toasted sunflower seeds and chickpeas, tossed in apple cider vinaigrette

chopped romaine, charred broccoli florets, toasted pine nuts and parmesan. tossed with classic caesar dressing and topped with croutons, chili flakes and a parmesan tuile

grilled chicken breast, arugula, caramelized almonds, snap peas, carrots, warm jasmine rice, sesame soy vinaigrette dressing

arugula, romaine, cumin and shallot roasted cauliflower, fried chick peas, feta, pecan and sesame crumble, fried sweet potato spirals and cumin lemon vinaigrette