BRUNCH
SATURDAY + SUNDAY
12PM-3PM
EGGS IN PURGATORY 15
two eggs baked in creole spiced tomato sauce
with toasted crostini
SHRIMP AND GRITS 16
jumbo prawns, andouille sausage, creole tomato sauce, white cheddar grits
CAJUN HASH 17
red potatoes, andouille sausage, onions, peppers, topped with two fried eggs
BEIGNETS 9
New Orleans Classic
slightly sweet fritters doused in
powdered sugar
OPENERS
CRAB SALAD 16
dungeness crab, wedge romaine, remoulade dressing, avocado, house pickles, crispy quinoa
CITRUS SALAD 12
citrus vinaigrette, wedge lettuce, mirliton, herbs
OYSTER BISQUE 13
cream base, pacific oysters, oyster butter
Entrées
GUMBO
PNW 18
house cut farm potatoes, gumbo gravy,
cheese curds, soft egg
NOLA 15
served with rice
add egg 2
add sausage 2
CAJUN 17
served over rice with Nana’s potato salad
PARISH ÉTOUFFÉE 27
dungeness crab, gulf shrimp, holy trinity, long grain rice, house butter, green onion
PARISH PO’ BOYS
served on french roll with house butter, pickles, remoulade, lettuce, tomatoes
choice of:
softshell crab 19
alabama catfish 16
gulf prawn 17
oyster 18
FIXINGS
NANA’S POTATO SALAD 6
remoulade, potatoes, eggs, green onion, paprika
COLLARD GREENS 7
contains pork
add egg 2
add sausage 4
MAC AND CHEESE 8
casarecce pasta, mornay, parsley
BRAISING GREENS 7
olive oil and cajun spices
add egg 2
add sausage
