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Parish Cafe

  • $$$
  • American (New), Coffee & Tea, Sandwiches, Vegetarian
  • 493 Massachusetts Ave, BOSTON 02118 42.339266 -71.080815
  • (At Tremont St)
  • click map to interact
  • (617) 391-0501
  • 0

Appetizers

Sean's Simple Meatball An oversized, homemade beef, pork and veal meatball topped with tomato sauce and grated pecorino cheese. Served with toasted crostinis.    6.25
Hummus Platter Homemade hummus, feta cheese, kalamata olives, marinated red onions and roasted red peppers. Served with grilled pita points.    10.00
Roasted Reggae Wings A generous portion of baked roaster wings marinated in jamaican jerk spices, fresh citrus and soy. Served with banana-mango chutney.    10.25
Vegetarian Corn Cakes Pan-seared and baked corn cakes served with pico de gallo and sliced avocado, topped with a scallion mustard remoulade.    10.25
Bowl-O-Ring Homemade, beer-battered and deep-fried onion rings served with a side of homemade chipotle aioli.   Half 5.50 Full 10.25

Salads

The Harrington Chopped romaine lettuce, 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.    10.25
The Hot and Cold Chicken Salad Grilled and chilled chicken breast marinated in olive oil and garlic served with arugula, caramelized almonds, shaved carrots and chilled snap peas over warm sticky rice with a sesame-soy vinaigrette.    12.00
Beet Salad Vegetarian fresh beets, chopped romaine and diced tomatoes tossed with a citrus-walnut vinaigrette. Topped with toasted walnuts and stilton blue cheese. Served with garlic crostinis.    11.25
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. Tossed with a fresh lemon-olive oil dressing.    13.50
Spinach Salad Baby spinach, sliced red cabbage, sliced green apples, toasted peppered croutons, and sunflower seeds tossed with a citrus-apple and poppy seed vinaigrette. Served with guava paste wrapped in provolone cheese.    10.25

Entrees

Baked Mac and Cheese 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 7.50 Full 14.00
Sean's Simple Chicken Tenderized, 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.   Half 9.00 Full 15.50
Pasta Bolognese Rigatoni pasta sauteed with ground beef, pork, and veal tossed in a spicy tomato sauce and topped with shaved parmesan.   Half 9.00 Full 15.50
Cheese Ravioli and Sweet Sausage Oversized cheese ravioli and sweet italian sausage on a bed of spinach, tossed in sean's homemade gravy and topped with pecorino cheese.    12.00

Sandwiches - Poultry

The Zuni Roll Smoked turkey breast, crisp bacon, chopped scallions, dill havarti cheese, and cranberry chipotle sauce wrapped in a warm flour tortilla with a side of cranberry chipotle sauce and sour cream with scallions. Served with homemade potato salad or coleslaw.    12.25
The Parish Chicken Sandwich Baked buttermilk chicken cutlet on a deluxe roll with romaine, sliced tomato, sharp cheddar cheese, applewood smoked bacon, homemade pickles, and a side of chipotle aioli. Served with your choice of homemade potato salad or coleslaw.    12.50
The Benny Vietnamese-style, spicy grilled chicken breast on a baguette with assorted julienned vegetables and mintcoriander mayonnaise. Sided with spicy purple cabbage slaw tossed with diced tomatoes, fresh mint, thai basil, and cracked peanuts.    13.25
The Bond Herb Roasted Chicken Salad Roasted chicken breast mixed with sweet garlic aioli, roasted red onions, scallions, thyme and tarragon on an italian baguette with sliced tomato, romaine, and crisp fried onions. Served with homemade potato salad.    12.75

Sandwiches - Beef

Le Mistral Garlic and rosemary marinated beef tenderloin grilled to medium rare on ciabatta with caramelized onions, chive mashed potatoes, melted bel paese cheese, seasoned arugula, truffle aioli and crispy onions. Served with cape cod potato chips.    19.50
The Vieira Tenderized, 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, diced tomatoes and cucumbers with a balsamic herb vinaigrette    15.00
Charlie's Max Red pastrami and swiss cheese on a bulky roll topped with coleslaw, boston bibb lettuce and sliced tomato. Served with german style potato salad.    13.75
The Campbell Soy and ginger marinated grilled veal flank on a toasted baguette with cilantro mayo, avocado puree, pickled red onions, romaine lettuce, tomatoes and topped with fresh cilantro sprigs. Served with mixed greens.    14.50
Steak and Blue Thickly sliced rare tenderloin on blue cheese bread with red marinated onions and roquefort butter. Served with pickled ginger cabbage and mixed greens topped with marinated onions.    19.95

Sandwiches - Comfort Classics

Sean's Meatloaf Club Homemade chipotle meatloaf on country white toast with applewood smoked bacon, romaine, sliced tomato and a chipotle aioli. Served with garlic mashed potatoes and gravy.    13.75
The Mexican Meatball Cilantro infused mexican meatballs on a toasted baguette with melted pepper jack cheese, sliced red onions, romaine and tomatoes. Served with a chipotle and jalapeno au jus and an aguas frescas salad with a cilantro-lime vinaigrette.    13.50

Sandwiches - Vegetarian

Eggplant Milanesa Thinly sliced, breaded and pan fried eggplant on a sesame torta roll with a slow-roasted black bean spread, chipotle aioli, avocado and a oaxaca mexican cheese. Served with chipotle mexican slaw.    12.25
The Elephant Walking on Eggs Three new england eggs served omelette style with assorted juliened vegetables and fresh goat cheese on a french baguette. Sided with mixed greens, diced tomatoes and cucumbers with a balsamic herb vinaigrette.    12.00

Sandwiches - Pork

The Rialto Thinly sliced prosciutto, buffalo mozzarella and basil pesto on garlic and olive oil rubbed texas toast. Served with a mixed green and sundried tomato salad with a pine nut dressing.    13.50

Sandwiches - Seafood

Spicy Tuna Burger Served on a classic seeded burger bun with homemade spicy mayo, thinly sliced pickled ginger, chopped scallions, mixed greens, roma tomatoes, toasted sesame seeds and a kabayaki drizzle. Served with cape cod potato chips.    19.95
L'Espalier 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 Nebo     13.25

Desserts

White Chocolate Bread Pudding Brioche style bread pudding with white chocolate and homemade custard. Served warm with a chocolate sauce drizzle and whipped cream.    8.00
Ice Cream Sandwich Two warm chocolate chip cookies stuffed with vanilla ice cream and drizzled with chocolate sauce.    8.00
Latin Style Pound Cake and Strawberries Latin style pound cake topped with gran marnier macerated strawberries, vanilla ice cream and whipped cream.    8.00

Non-Alcoholic

St. Pauli   

Mocktails

Mint-Peach Iced Tea Muddled mint, peach puree, sliced lemon and simple syrup with iced tea over ice.  
Peach Punch Peach puree with guava and mango juices served over ice with soda water.  
Cranberry-Peach Spritzer Peach puree, fresh squeezed lemon and cranberry served over ice with soda.  
Blood Orange Quencher Blood orange puree, fresh squeezed lime, mango juice, sprite and soda over ice.  

 

Parish Cafe
493 Massachusetts Ave
At Tremont St
(617) 391-0501
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