Parish
361 Boylston St, Boston, MA 02116 (617) 247-4777Main
Appetizers
A generous portion of baked roaster wings marinated in Jamaican jerk spices, fresh citrus and soy. Served with a banana, mango chutney.
Vegetarian potstickers sautéed and served with sticky rice, an Asian dipping sauce and a Chinese mustard.
BBQ duck confit served over creamed corn with pan-seared sea scallops. Drizzled with cilantro oil and topped with fried leeks.
Eggplant stuffed with smoked Mozzarella and roasted tomatoes. Sauteed in olive oil and served over a white bean-chipotle puree. Served with garlic crostinis.
A grilled pita bread pizza with a spicy yogurt-feta spread, marinated tomatoes, rock shrimp and baby arugula. Topped with a drizzle of oilive oil and Pecarino cheese.
Salads
A mixed green salad topped with diced tomato and crumbled Blue cheese. Served with a garlic herb vinaigrette.
Fresh Spinach tossed with caramelized almonds in a sesame seed vinaigrette.
A mixed leaf lettuce salad tossed with zesty raspberry vinaigrette, spicy roasted pecans and herbed croutons.
Entrees
Lo Mein noodles sauteed with fresh assorted vegetables and tossed in a Hunan barbecue sauce.
Sean's famous homemade baked meatloaf seasoned with Chipotle peppers and fresh herbs. Served with garlic-mashed potatoes, gravy and a roasted red onion.
Large shells tossed with peas, Pancetta, fresh tomatoes and a basil-pesto cream sauce. Topped with bread crumbs and baked in the oven.
Thin, breaded chicken cutlets sauteed in olive oil and a lemon, parsley, garlic-chicken stock with diced tomatoes and capers. Sided with garlic-mashed potatoes and baby spinach drizzled with balsamic vinegar and olive oil.
Desserts
Homemade bread pudding made with Brioche bread, white chocolate and our secret custard. Baked until golden brown and served warm with a dollop of fresh whipped cream.
Custard style key lime pudding cake served cold and topped with fresh whipped cream and graham cracker crumbs.
Sandwiches
A slow roasted, marinated pork loin served on a Ciabatta roll with caramelized onions, crisp Pancetta, marinated red onions and baby arugula drizzled with olive oil. Served with cole slaw on the side.
A slow mustard-roasted veal brisket, thinly sliced pastrami style and served warm on a baguette with a spicy mustard sauce. Sided with potato salad or cole slaw.
An assortment of julienne vegetables sautéed with fresh Goat cheese and New England eggs. Served omelette style on a French baguette. Sided with assorted mixed greens, tomatoes and cucumbers in dressing.
Fresh Tuna salad tossed with diced onions and a roasted red pepper mayonnaise. Served on toasted Tuscan wheat triangles and topped with melted Monterey Jack cheese and applewood smoked bacon.
Paper-thin Proscuitto, fresh Mozzarella, basil-pesto and a garlic-oil rub served on white bread. Baked to a golden brown and served around assorted greens, sundried tomatoes and a pine-nut dressing.
Sliced flank steak and Portobello mushrooms in a soy, scallion, balsamic marinade. Served on Parmesan encrusted French bread with a side of home-made potato salad or coleslaw.
A spice rubbed, smoked duck breast sandwich served on Caraway rye bread with lettuce, tomato and onion. Topped with a caper mayonnaise and sided with potato salad or cole slaw.
Beer-battered, pan-fried mussels and hot peppers served on a baguette with Turkish tarator sauce and Romaine lettuce. Sided with cole slaw and a dill-cucumber salad.
A slow roasted pork butt sandwich on a seeded bun with a lime green curry tartar sauce. Sided with an ocean papaya salad topped with peppered peanuts.
Two eggs fried over-easy, served on toasted white bread with Applewood smoked bacon, sliced vine-ripe tomatoes, sliced red onion and Frisee. Topped with a dijon mustard aioli.
A beer-battered, pan-fried Haddock sandwich seasoned with homemade seafood salt. Served on a deluxe roll with tomato remoulade, Bibb lettuce and sliced tomato. Sided with homemade pickled cucumbers.
A Focaccia bread sandwich with whole Portobello mushrooms, Casa de Roma cheese, onion marmalade and a walnut-parsley pesto. Served warm with mixed greens, white bean salad and an herb vinaigrette.
A simple array of Buffalo Mozzarella, tomato, Romaine lettuce and olive oil. Served warm on toasted Foccacia bread with a salad of mixed greens, white beans and herb-vinaigrette.
Smoked turkey breast, crisp bacon, chopped scallions, Dill Havarti cheese and cranberry-chipotle sauce wrapped in a flour tortilla. Served warm with a side of homemade potato salad or cole slaw.
Monterey Jack cheese on warmed banana nut bread, topped with smoked ham and mango chutney. This grill master's favorite is served with pickled ginger red cabbage.
A generous array of Proscuitto, spicy Capicola, sweet Sopresata and Provolone cheese. This Italian favorite is served on French bread, toasted in the oven with olive oil and paper-thin red onions.
