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An oversized, homemade beef, pork and veal meatball topped with tomato sauce and grated pecorino cheese. Served with toasted crostinis.
Homemade hummus, feta cheese, kalamata olives, marinated red onions and roasted red peppers. Served with grilled pita points.
A generous portion of baked roaster wings marinated in jamaican jerk spices, fresh citrus and soy. Served with banana-mango chutney.
Pan-seared and baked corn cakes served with pico de gallo and sliced avocado, topped with a scallion mustard remoulade.
Homemade, beer-battered and deep-fried onion rings served with a side of homemade chipotle aioli.
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.
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.
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.
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.
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.
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.
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.
Rigatoni pasta sauteed with ground beef, pork, and veal tossed in a spicy tomato sauce and topped with shaved parmesan.
Oversized cheese ravioli and sweet italian sausage on a bed of spinach, tossed in sean's homemade gravy and topped with pecorino cheese.
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.
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.
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.
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.
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.
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
Red pastrami and swiss cheese on a bulky roll topped with coleslaw, boston bibb lettuce and sliced tomato. Served with german style potato salad.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Brioche style bread pudding with white chocolate and homemade custard. Served warm with a chocolate sauce drizzle and whipped cream.
Two warm chocolate chip cookies stuffed with vanilla ice cream and drizzled with chocolate sauce.
Latin style pound cake topped with gran marnier macerated strawberries, vanilla ice cream and whipped cream.
Muddled mint, peach puree, sliced lemon and simple syrup with iced tea over ice.
Peach puree with guava and mango juices served over ice with soda water.
Peach puree, fresh squeezed lemon and cranberry served over ice with soda.
Blood orange puree, fresh squeezed lime, mango juice, sprite and soda over ice.
Menu for Parish Cafe provided by Allmenus.com
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