Parish Cafe & Bar

our famous beer battered onion rings, served with chipotle aioli dipping sauce

our famous beer battered onion rings, served with chipotle aioli dipping sauce

hummus, feta cheese, Kalamata olives, pickled onions, roasted red peppers, grilled pita bread

beef, pork & veal meatballs in marinara sauce, topped with shaved parmesan and romano cheese, served with toasted crostini

sweet and sour crispy chicken tenders

roasted wings-your choice of reggae, buffalo or Korean

spinach, corn, carrots, edamame, jalapeños, cream cheese, sour cream and cheddar cheese. Served with crispy corn tortilla strips and topped with scallions

butter lettuce, mixed greens, cucumbers, tomatoes, kalamata olives, house Italian vinaigrette

chick peas and pearl barley tossed with a lemon vinaigrette, arugula, romaine, pepperoncini, sliced red onion, grilled halloumi cheese, toasted pita crisps and green goddess dressing

grilled chicken breast, arugula, caramelized almonds, snap peas, carrots, warm jasmine rice, sesame soy vinaigrette dressing

arugula, torn fresh mozzarella, garlicky cherry tomatoes, toasted pine nuts, cracked black pepper, crispy parmesan chicken and lemon pesto vinaigrette

vine ripened tomatoes, deep fried grilled cheese crouton, with fresh basil

clams, potatoes, corn, fresh parsley, toasted garlic bread

Mixed greens, pickled rhubarb, crunchy black pepper pistachios, fresh chives, crispy Panko fried goat cheese and a champagne dijon vinaigrette

CHEF MITCHELL RANDALL of OSTRA- Garlic and rosemary marinated medium rare beef tenderloin, arugula, truffle aioli, caramelized onions, chive mashed potato spread, muenster cheese, crispy onion, served on ciabatta bread with a side of Cape Cod potato chips

CHEFS TREVOR and KATE SMITH of THISTLE AND LEEK- Coronation chickpea salad, mixed greens tossed in lemon vinaigrette, pickled carrots, crispy chickpeas, cilantro and a garlic yogurt sauce on toasted lavash. Sided with Cape Cod potato chips and garlic yogurt sauce

CHEF JAMIE BISSONNETTE of SOMAEK, ZURITO, TEMPLE RECORDS and WILLIE'S - thinly sliced pan-fried eggplant, avocado, slow-roasted black bean spread, oaxaca cheese, chipotle aioli, served on a sesame torta roll, sided with Mexican coleslaw

CHEF JOANNE CHANG of FLOUR BAKERY- crispy applewood smoked bacon, tomato confit, bibb lettuce, and basil aioli, served on texas toast, sided with Cape cod potato chips

CHEF KAREN AKUNOWICZ of THE FOX & THE KNIFE- breaded pork cutlet, sumac pickled red onions, arugula, honey crisp apple, mozzarella, calabrian chili relish, lemon vinaigrette, saffron aioli, served on rosemary focaccia, sided with Cape Cod potato chips

CHEF JAY HAJJ of MIKES CITY DINER- grilled lamb kofta served open faced on toasted naan. garnished with pickled turnips, sumac onions, harissa, tzatziki and sided with a fattoush salad.

CHEF LUKE FETBROTH of TONINO- mortadella and caciocavallo cheese on toasted ciabiatta with calabrian mayo, giardiniera pickle relish and lemon tossed arugula. Sided with mixed greens.

CHEF ALEX NUNEZ of THE PARISH CAFE- baked buttermilk chicken, tomato, lettuce, cheddar cheese, applewood smoked bacon, house pickles and chipotle aioli. served on a deluxe roll and sided with potato salad.

CHEF FREDY REYES of THE PARISH CAFE- 6oz smash burger topped with bacon, american cheese, crispy onions, lettuce, tomato and our own secret sauce. Sided with potato chips

CHEF SARAH WADE of STILLWATER- shaved roasted turkey breast, melted baby Swiss and gruyere cheese, horseradish slaw, caramelized onions and spicy Russian dressing. Served with a dill pickle ranch pasta salad.

CHEF CHARLIE FOSTER of WOODS HILL PIER 4, THE FARM AT WOODS HILL, ADELITA, THE BLOCK and WOODS HILL TABLE- pressed Cubano style sandwich on a French baguette, with Chef Fosters ham from the Farm at Woods Hill, Swiss, crispy pork confit, garlic herb aioli, house pickles and arugula. Sided with Cape Cod potato chips.

CHEF NORMA GILLEPSIE- Smoked turkey, crisp bacon, scallions, dill havarti cheese, chipotle cranberry sauce, sour cream. served on a warm flour tortilla sided with potato salad.

CHEF ERIN MILLER OF URBAN HEARTH- buttery griddled texas toast topped with melted brie cheese, whole grain mustard, lemony arugula, shaved hickory smoked Bentons ham and a summer strawberry and rhubarb chutney. Sided with potato salad

CHEF ANA SORTUN of OLEANA- beer battered fried muscles on a baguette with Turkish tartar sauce, Hungarian peppers and romaine lettuce. Sided with coleslaw and dill cucumber salad

CHEF TODD ENGLISH of OLIVES and FIGS- baked almond coated chicken breast on tuscan wheat with avocado sauce, marinated red onions, manchego cheese and romaine. sided with mixed greens and lemon vinaigrette and topped with roasted almonds.

CHEF VALENTINE HOWELL of BLACK CAT- braised and pulled bbq pork on a Kings Hawaiian sweet roll, red cabbage coleslaw, white american cheese, pineapple bbq sauce, sliced fresh jalapeños and grilled pineapple. sided with potato salad

sharp cheddar and gruyere, topped with a Ritz cracker crumble

sautéed breaded chicken, olive oil & lemon, parsley, tomatoes, capers, garlic mashed potatoes, baby spinach, balsamic.

medium rare sliced flank steak with chimichurri salsa over mixed greens with tomatos, cucumbers, kalamata olives and house italian vinaigrette. Sided with crispy potato wedges.

breaded chicken strips served with potato chips

grilled cheese served with potato chips

grilled chicken strips served with potato chips

elbow pasta, cheddar and gruyere cheese

rigatoni pasta with butter

rigatoni pasta with marinara sauce

two giant chocolate chip cookies, vanilla ice cream, chocolate sauce

white chocolate & custard brioche bread pudding, topped with warm chocolate sauce & fresh whipped cream