The Parlour's chefs craft a delectable array of eats, from bar noshables to entrees, all complemented by draft beer and custom cocktail creations. A crispy carriage of toasted brioche ferries buttery jumbo shrimp scampi from plate to mouth in the Parlour toast appetizer. Mountains of Alpine Swiss melt across hot slices of new york strip beef in steak and tomato sandwiches, and house-baked focaccia comes together with seared ahi tuna, deviled eggs, tomato-almond pesto, and herbed mayo to create the pan-bagnat sandwich, which tastes like victory in overtime. Ground brisket beef supports the Parlour burger's vow to stock its brioche buns with no meat save beef. To wash lingering crumbs down hatches, guests can avail themselves of frothy pints of brews such as Hoegaarden or Guinness.
