Ingredients Packet

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Author:
ParishCafe
ID:
49225
Filename:
Ingredients Packet
Updated:
2010-11-13 02:38:03
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Menu Ingredients
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Parish Cafe - Menu Ingredients
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  1. Zuni Roll
    Norma Gillespie (of the former Cottonwood Cafe)

    • -Sliced smoked turkey breast
    • -Crisp bacon
    • -Dill Havarti cheese
    • -Scallions
    • -Cranberry Chipotle sauce

    Wrapped in a flour tortilla, served piping hot with additional cranberry chipotle sauce on plate topped with sour cream and scallions. Choice of side.
  2. Rowdy's Chicken Sandwich
    Rowdy Bessey (Chef of Flash's, Boston)

    • -Breaded and Baked Chicken cutlet
    • -Swiss cheese
    • -Cheddar cheese
    • -Applewood Smoked bacon
    • -Romaine Lettuce
    • -Sliced Tomato

    Served on a deluxe roll with a side of Chipotle Mayo. Choice of side.
  3. The Regal Regis
    Susan Regis (Chef of Upstairs on the Square, Cambridge)

    • -Soy, Scallion, and Basalmic vinegar marinated Flank Steak
    • -Portobello Mushrooms

    Sliced steak and mushrooms are served on a Romano cheese crusted French Bread. Choice of side
  4. The Alternative
    • -Tuna salad with diced onions in a roasted red pepper mayo
    • -Monterey Jack cheese
    • - Applewood Smoked bacon

    Open-faced tuna melt served on Tuscan Wheat Triangles. Sided with Cape Cod Potato Chips.
  5. The Elephant Walking on Eggs
    Gerard Lopez (Chef/Owner of The Elephant Walk, Cambridge)

    • -3 New England eggs
    • -Julienned daikon, carrots, and leeks mixture
    • -Goat cheese

    Served omelette style on a French baguette. Sided with mixed greens topped with diced tomatoes and cucumbers in an herb vinaigrette.
  6. Sean's Meatloaf Club
    Sean Simmons (Chef/Owner of Parish Cafe, Boston)

    • -Home-made Chipotle meatloaf
    • -Applewood Smoked bacon
    • -Romaine Lettuce
    • -Sliced Tomatoes
    • -Chipotle Mayo

    Layered between 3 slices of Pullman White toast. Sided with Garlic Mashed Potatoes and Gravy
  7. Pudding Portobello
    Debra Hughes (Chef/Owner of Upstairs on the Square, Cambridge)

    • -Portobello mushrooms
    • -Casio de Roma cheese
    • -Onion Marmalade
    • -Walnut Parsley Pesto

    Served on foccacia. Sided with mixed greens topped with white beans in an herb vinaigrette.
  8. Steak and Blue
    Lydia Shire (Chef/Owner of locke-Ober, Boston)

    • -RARE Thickly-sliced Tenderloin
    • -Roquefort butter
    • -Marinated red onions

    Served on blue cheese bread. Sided with Pickled ginger red cabbage and mixed greens topped with marinated red onions.
  9. The Big Cheese
    Peter Culpo (Owner of Parish Cafe, Boston)

    • -Fontina cheese
    • -Applewood smoked bacon
    • -Sliced tomatoes

    Served on Caraway Rye Bread. Sided with Cape Cod Potato Chips.
  10. The Summer Shack
    Jasper White (Chef/Owner of Summer Shack, Boston and Cambridge)

    • -Beer-battered, pan-fried Haddock seasoned with sea salt
    • -Boston Bibb lettuce
    • -Sliced tomato
    • -Tomato remoulade

    Served on a deluxe roll with lemon wedge. Sided with coleslaw and pickled cucumbers.
  11. Jorge's Salad on Eggs Sandwich
    Jorge Ramos (Sous-Chef of Parish Cafe, Boston)

    • -Sliced Hard-boiled eggs
    • -Romaine lettuce
    • -Capers
    • -Sliced red onions
    • -Dijon mustard aioli
    • -Tomato confit

    Served on French bread. Sided with Cape Cod Potato Chips.
  12. The Burke
    Jim Burke (Chef/Owner of Orta, Pembroke)

    • -Thin sliced Capicola, Spicy Sopresata, and Proscuitto
    • -Provolone Cheese
    • -Marinated red onions

    Served on a garlic, olive oil rubbed baguette with a side of spicy red pepper relish. Choice of side.
  13. The Oleana
    Ana Sortun (Chef/Owner of Oleana, Cambridge)

    • -Beer-battered, pan-fried mussels
    • -Hungarian peppers
    • -Romaine lettuce
    • -Turkish Tarator Sauce (Almond tarter sauce)

    Served on French Bread. Sided with coleslaw and Dill-Cucumber salad.
  14. Flour BLT
    Joanne Chang (Chef/Owner of Flour Bakery, Boston)

    • -Applewood Smoked bacon
    • -Boston Bibb lettuce
    • -Tomato Confit
    • -Basil Mayo

    Served on Texas Toast. Sided with Cape Cod Potato Chips
  15. The Campbell
    Scott Herbert (Chef of Troquet, Boston)

    • -Soy and Ginger marinated Veal flank
    • -Avocado puree
    • -Cilantro mayo
    • -Cilantro sprigs
    • -Diced tomatoes
    • -Pickled red onions

    Served on French Bread. Sided with mixed greens topped with tomatoes and cucumbers in an herb vinaigrette.
  16. The S.D.L.T.
    Geoff Gardner (Chef/Owner of Sel de la Terre, Boston)

    • -Sliced, smoked duck breast
    • -Romaine lettuce
    • -Sliced tomatoes
    • -Sliced red onions
    • -Caper Mayo

    Served on Caraway Rye Bread. Choice of side.
  17. The Lydia
    Lydia Shire (Chef/Owner of locke-Ober, Boston)

    -Lobster salad

    Served on Peppercorn Brioche. Sided with mixed greens topped with diced tomatoes and cucumbers in an herb vinaigrette.
  18. The L'Espalier
    Frank McClelland (Chef/Owner of L'Espalier, Boston)

    • -Fresh, Maine crab meat salad tossed in a spicy mayo
    • -Sliced mango
    • -Sliced avocado

    Served open-faced on toasted Brioche. Sided with Cape Cod Potato Chips and salted greens.
  19. The Icarus
    Chris Douglass (Chef/Owner of Icarus, Boston)

    • -Spice-rubbed Pork
    • -Dried Cherry Mustard
    • -Arugula

    Served on a Sesame Roll. Sided with coleslaw.
  20. The B & G Lobster Roll
    Barbara Lynch (Chef/Owner of B & G Oyster, Boston)

    • -Lobster
    • -Applewood smoked bacon
    • -Romaine lettuce
    • -Tomato confit
    • -Hellman's Mayo

    Served on 2 buttered Hot Dog rolls. Sided with Cape Cod Potato Chips.
  21. Veggie Wrap
    Jorge Ramos (Sous-Chef of Parish Cafe, Boston)

    • -White Bean Hummus
    • -Diced Tomatoes
    • -Romaine lettuce
    • -Alfalfa sprouts
    • -Feta Cheese

    Wrapped in a flour tortilla. Choice of side.
  22. The dBar
    Chris Coombs (Executive Chef of The dBar, Dorchester)

    • -Breaded and pan-fried veal cutlet
    • -Applewood smoked bacon
    • -Gruyere cheese
    • -Tomato-Caper relish
    • -Tarragon-Mustard Aioli

    Served on a toasted baguette. Choice of side.

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