DINNER
We combine our favorite southern staples with pacific northwest ingredients to create our delicious take on cajun and creole cuisine. We pride ourselves on using the freshest ingredients possible so our menu changes seasonally.
Menu is subject to change.
STARTERS
HOUSE-MADE SAUSAGE PLATE 17
two seasonal sausages:
boudin blanc & andouille
giardiniera, creole mustard, baguette
THE WEDGE 15
iceberg wedge, bacon, blue cheese dressing, confit tomatoes, everything seasoning
SEASONAL SALAD 15
gem lettuce, roasted beets, pickled red onion, grana padano, pecans, green tomato vinaigrette
BREAD & BUTTER 7
house whipped cajun butter
served with warm baguette
FRIED CATFISH BITES 19
house remoulade, aji verde
SUMMER GEM SALAD 15
little gem lettuce, market vegetables, pecans, green tomato vinaigrette
ROASTED BEETS 16
curry yogurt, frisée, hazelnuts
MAINS
CHICKEN & SAUSAGE GUMBO 21
house andouille sausage, chicken, trinity
served with rice
add potato salad 5
ÉTOUFFÉE 27
gulf prawns, crawfish tail meat, trinity
served with rice
COCHON DE LAIT PO’BOY 19
cajun pulled pork, french bread, cajun butter, creole mayonnaise, caramelized onions, carolina slaw
CHICORY COFFEE PORK CHOP 35
fingerling potatoes, seasonal mushrooms, jack’s bacon, pan sauce
FRIED HALF CHICKEN 26
house pickles, habanero hot honey
PARISH PO’ BOYS
french bread, cajun butter, creole mayonnaise,
bread & butter pickles, lettuce, tomato
choice of:
catfish 21
fried chicken 19
gulf prawn 21
mushroom 17
oyster 20
BLACKENED ROCKFISH 30
fried green tomatoes, aji verde, market salad, pickled green onions
FIXIN’S
SMOKEY MAC N’ CHEESE
side mac-9/double mac-15
five cheese blend, smoked paprika
COLLARD GREENS 11
smoked ham hocks
PARISH POTATO WEDGES 9
remoulade, curry ketchup
RICE& BEANS 13
red beans, trinity
served with rice
DEVILED POTATO SALAD 6
hard boiled egg, paprika
SWEET TREATS
BEIGNETS 7
ICE BOX CAKE CAKE 10
lemon custard, graham cracker & whipped cream
BREAD PUDDING 9
cognac chantilly
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
206.687.7479 · info@parishnw.com