Brunch


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