Brunch


BRUNCH


Saturday & Sunday
11PM-3PM

Menu is subject to seasonal change.


STARTERS


BREAD & BUTTER 7

house whipped cajun butter
served with warm baguette

PARISH BEIGNETS 13

a dozen bite sized slightly sweet fritters covered in powder sugar

SHRIMP COCKTAIL 13

gulf prawns, creole cocktail sauce, avocado

SHRIMP REMOULADE WEDGE 17

crisp lettuce, gulf prawns, remoulade, preserved tomatoes, everything seed blend

WATERMELON SALAD 15

sheep’s milk feta, red onion, mint,
lemon juice, extra virgin olive oil

  


MAINS


CAJUN HASH 17

local potatoes, onions, peppers, mushrooms, onion strings
topped with 2 fried eggs
add andouille 5

SHRIMP AND GRITS 21

gulf prawns, boonville stone ground grits, creole butter sauce, benton’s bacon

CHICKEN & SAUSAGE GUMBO 19

served with rice
andouille sausage, chicken, trinity
add potato salad 4


CRAWFISH ÉTOUFFÉE 27

served with rice
crawfish tail meat, gulf prawns, trinity

EGGS IN EDEN 19

two eggs baked in a spiced green sauce
served with warm baguette

MUFFULETTA 17

house baked muffuletta, cajun butter, olive salad, mortadella, artisan ham, soppressata, provolone

PARISH PO’ BOYS

french bread, cajun butter, creole mayonnaise, bread & butter pickles, pickled peppers, lettuce, tomato

choice of:
soft shell crab 21
catfish 19
fried chicken 17

gulf prawn 17
mushroom 15

FRIED CHICKEN PLATE 23

collard greens, deviled potato salad


FIXIN’S


SMOKEY MAC AND CHEESE 15

five cheese blend

COLLARD GREENS 9

smoked ham hock

RICE & BEANS 11

red beans, tasso ham, trinity

DEVILED POTATO SALAD 7

hard boiled egg, paprika

206.687.7479 · info@parishnw.com