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