Parker's Restaurant
60 School St, Boston, MA 02108 (617) 227-8600Main
Breakfast
A single farm fresh egg, any style, breakfast potatoes and toast selection.
With canadian bacon and hollandaise.
Pan fried hash with two eggs, any style brakfast potatoes and toast selection.
Apricot butter, vermont maple syrup.
Alaskan king crab, asparagus, fresh wisconsin goat cheese, toast selection.
Choice of two fillings, ham, peppers, onions, bacon, tomato, mushrooms, swiss or cheddar cheese. Additional fillings for additional cost.
Two eggs, any style, two fluffy pancakes, two sausage and bacon.
Scrambled eggs, sausage, fresh tomato, bel-gioioso mozzarella cheese.
Two farm fresh eggs, idaho breakfast potatoes, choice of bacon, ham or sausage with toast, coffee & juice. Toast selections toasted wheat, white, rye or seven grain bread, english muffin or parker house rolls, bagel with cream cheese add $1.00.
Farm fresh eggs, sausage, bacon, breakfast potatoes, french toast, scrambled egg, specialty smoked salmon, sliced smoked meats and cheese, freshly baked pastries, cereals, fresh citrus fruits, sliced melon and yogurt, coffee or tea and juice.
Chilled juice and muffin, toast or bagel with cream cheese, served with a petite fruit plate and coffee or tea.
Healthy Starts
Sliced melon and citrus fruit, toasted bagel with cream cheese and a choice of yogurt.
Sliced seasonal melon, pineapple, kiwi, sliced citrus and seasonal berries.
Egg white omelette filled with steamed spinach, tomato and onion served with steamed red potatoes.
From the Griddle
Hard boiled egg, capers, onions, tomato, bagel with cream cheese.
It's not just for dessert anymore.
Salads
Entree caesar with grilled chicken.
Romaine lettuce, anchovy parmesan dressing.
Romaine lettuce
Crisp apples, chicken breast, field greens, herb dressing.
Field greens, chilled lobster, sun-dried tomatoes, balsamic vinaigrette.
Field greens, wisconsin goat cheese, smoked bacon, beets, lemon vinaigrette.
Sandwiches
Sandwiches are served with french fries, boston baked beans or potato chips. Substitute side of field greens, add Sauteed Onions, Green Peppers, mushrooms, American, swiss or cheddar cheese for additional costs.
Seven grain bread.
1/2 lb. burger, kaiser roll, lettuce and tomato.
Bacon, tomato, seven grain bread.
Sauteed peppers, onions, and cheese on sub roll.
Snow crab meat salad kaiser roll.
1/2 lb. ground bison burger with wasabi-cucumber sauce.
Niman ranch roasted pork loin and dry cured jambon royal ham, pickle, caramelized onion & tomato, chipotle mayonaise, bel-gioioso provolone cheese, ciabatta bread.
Entrees
Served with starch and vegetable of the day.
A Parker House tradition since 1906.
Tender tips, wild mushrooms, deme glace.
Cape cod scallops, sweet butter, seasoned crumbs.
Parker's crabmeat stuffing.
Traditional New England style, tartar sauce.
Boneless chicken breast, prosciutto, imported provolone, pan jus.
Oriental style vegetables, baby bok choy, soba noodles.
Grilled 12 oz. steak, blue cheese butter.
Idaho potato hash, raisin-mustard sauce.
Slowly braised beef, traditional jardiniere sauce.
Daily Specials
Our chef's daily luncheon creation.
Seasonal seafood speicalties.
Endless pasta possibilities.
Ideal Dining - Low Carb
Eight ounce sirloin, romaine, blue cheese crumbles, creamy bleu dressing.
Featuring the Vibrant Flavors of the USA
From the kettle.
Finish with fresh cream.
Slowly simmered sweet onions, sherry and rich beef stock.
Golden california raisin crostini, idaho sweet potato dollop.
Starters
With red pepper coulis.
Vodka infused melon-cilantro twist.
Maple beurre blanc.
Horseradish chili cocktail sauce.
Trio of rosemary oil infused chops, wilted arugula and mint salad.
Daikon & fennel slaw, raisin vinaigrette.
Crisp Greens and Salads
Chunky bleu cheese dressing, sliced tomatoes.
Anchovy and parmigiano cheese dressing.
Crumbled goat cheese, dried cranberries, apple slices, honey-dijon balsamic vinaigrette.
Field greens, wisconsin goat cheese, apple-wood smoked bacon, beets, lemon vinaigrette.
Entree Selections
A Parker House tradition since 1906.
Pan-seared breast, prosciutto, provolone, broccoli rabe, pan jus.
Eight ounce tenderloin, grilled asparagus, sauced bearnaise.
Sliced breast and let confit, szechwan cranberry-peppercorn glaze.
Fourteen ounce steak, onion jam.
Parker's crab meat stuffing, lemon beurre blane.
Grilled vegetables, saffron basmati rice.
Fresh sea scallops, sweet butter, seasoned crumbs.
French lentils, broccoli rabe, rosemary lamb jus.
Beef filet, chianti reduction.
The Vibrant Flavors of the USA
Charred tomato broth, idaho latke potato, haricot vert.
Idaho potato terrine, wisconsin buttermilk blue cheese, swiss chard
Idaho potato and mushroom risotto, asparagus tips
Nostalgic Presentations
Tableside preparations.
Grilled tenderloin, potatoes duchesse. fresh vegetable bouquetiere, classic demi glace and sauce bearnaise
Peppercorn coated sirloin, fresh cream, cognac flambe, rosemary roasted fingerling potatoes, vegetable of the evening
