Menu for The Parish

Menu
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Dinner
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Brunch
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Our Wine & Cocktail

Small Plates‌

6.00 Wedge Salad With soft egg and buttermilk ranch

8.00 Chicken Fried Quail With pomme puree and quail jus

7.00 Soup Du Jour

7.00 Turtle Soup

8.00 Grilled Asparagus Egg and Hollandaise

10.00 Pan-Braised Frog Legs With spring peas and tomato creole

7.00 Baby Gem Romaine With‌ crispy anchovies and parmesan

7.00 Fried Oregon Bay Shrimp With comeback sauce

Large Plates‌

14.00 Seafood Gumbo Crab stock base with Yaquina bay oysters, jumbo shrimp and tasso

12.00 Jambalaya Chicken and house made andouille sausage

19.00 Duck Gumbo Duck stock base with smoked duck breast Options: Whole leg confit (+4.00)

15.00 Crispy Soft Shell Crab With cajun slaw on a soft roll (served with a side of fresh cut fries)

12.00 Oyster Po’Boy Yaquina bay oysters fried crisp with comeback sauce on a soft French roll fully dressed, with fries on the side

16.00 BBQ Gulf Shrimp With toasted French bread

24.00 Whole roasted Dorade With spring onions, fingerling potatoes and creole mustard sauce

From the Grill‌

8.00 Grilled Asparagus With egg and hollandaise

Sides‌

5.00 Light and Crispy Pork Skin

6.00 Fried Okra

6.00 Collard Greens

6.00 Red Beans

6.00 Fresh Cut Fries

Desserts‌

6.00 Bread Pudding With‌ sour dried cherries, golden raisins smothered in whiskey sauce

6.00 Light and Crispy Pork Skin

6.00 Pecan Pie With creme chantilly

Drinks‌

House Wine

8.00 White

8.00 Red

8.00 Sparkling

Cocktails

8.00 Hemingway Daiquiri

8.00 The Last Word

8.00 Vieux Carre

8.00 Sazerac

8.00 The O’Brien A classic

10.00 Hurricane A new orleans original

8.00 Gin Fizz

9.00 The Viridian

Beer

3.00 Trumer Pilsner

3.00 Abita Amber or Turbo Dog Options: Abita amber, Turbo dog

2.00 Dixie Beer Cans

Dinner

Raw Bar Options: 1/2 dozen (15.00) , 1 dozen (28.00)

Small Plates From the Grill‌

Baked Oysters Choose from Options: 3 (8.00) , 6 (13.00) , Rockefeller -watercress and spinach puree topped with parmesan cheese, Bienville -mushroom bechamel sauce, Wild nettle and cress -foraged nettels and watercress topped with pecorino cheese

9.00 Braised Salsify With pepper cress salsa verde and hazel nuts

7.00 Braised Pork Cheek Slider with pickled shallot and comeback sauce Options: 2 (11.00)

10.00 Ribs and Corn Bread Korean‌ cut marinated and dressed with house made ginger BBQ sauce

11.00 Jumbo Gulf Shrimp Pimento chili sauce

12.00 Grilled Quail Marinated in a sweet and spicy sauce with warm fingerling potato salad

12.00 Warm Octopus Salad With rabbit sausage, potato, pimento and black eyed peas

8.00 Grilled Broccolini With pecorino romano and meyer lemon oil

Sides‌

Fried Oysters Options: 3 (7.00) , 6 (13.00)

5.00 Crispy Pork Rinds with Pimenton D’Espelette

5.50 Fried Okra with Comeback Sauce

6.00 Collard Greens

6.00 Red Beans and Rice

5.00 Fresh Cut Fries

Desserts‌

6.00 Bread Pudding With dried cherries, golden raisins smothered in vanilla whiskey sauce

6.00 Pecan Pie Served with creme chantilly

8.00 Chocolate Torte With orange scented ganache, hazelnuts and frangelico ice cream

7.00 Seasonal Creme Brulee

Small Plates From the Kitchen‌

7.00 Soup Du Jour

8.00 Turtle Soup Hearty, rich and spicy served with hard egg and a float of fino sherry

7.00 Wedge Salad With soft egg and spicy buttermilk ranch

8.00 Lacinato Kale With‌ green goddess dressing and egg Options: Crispy rabbit livers (+3.00)

8.00 Roasted Brussels Sprouts With house smoked bacon and apple creme fraiche remoulade

10.00 Crispy Frog Legs With blue cheese dipping sauce

14.00 Cajun BBQ Gulf Shrimp Peel and eat shrimp in a spicy and savory sauce with corn bread

13.00 Muffuletta A wedge of the famously large sandwich, made of cured Italian meats, provolone and olive salad on house baked bread served with a seasonal side salad

Large Plates‌

19.00 Provenance Farms Rock Hen With buttermilk pasta, chicken andouille and stone ground mustard sauce

26.00 Braised Beef Short Ribs With marchand de vin sauce, radish gratin and wild miner’s lettuce

19.00 Blackened Rock Fish With oven roasted tomato, capers and meyer lemon vinaigrette

14.00 Seafood Gumbo Crab stock base with a dark roux, yaquina bay oysters, jumbo shrimp and tasso

14.00 Shrimp Etouffee A spicy creole stew with a crab stock base, a light roux and three jumbo gulf shrimp

19.00 Smoked Pork Shoulder With scarlet runner beans &sauteed mustard greens

12.00 Jambalaya Chicken and house made andouille sausage

19.00 Duck Gumbo Duck stock base with smoked duck breast Options: Whole leg confit (+5.00)

15.00 Crispy Soft Shell Crab With cajun slaw on a soft roll (served with a side of fresh cut fries)

12.00 Oyster Po’Boy Yaquina bay oysters fried crisp with come back sauce on a soft French roll fully dressed, with fries on the side

12.00 Vanilla Clams With rainbow chard, house made andouille sausage and crusty French bread

21.00 Whole Trout With house made chaurice mushroom stuffing, braised kale, fingerling potatoes and toasted pecans

17.00 Southern Fried Chicken With house made biscuit, brown gravy and zucchini squash slaw

12.00 Hopping John Black eyed peas with the trinity and spices served over rice with white cheddar, tomatoes, red onion and chives

Brunch

Raw Oysters Options Options: 1/2 dozen (15.00) , 1 dozen (28.00)

Starters‌

Baked Oysters Options: 3 (8.00) , 6 (15.00) , Rockefeller -a spinach and watercress puree topped with parmesan cheese and baked, Bienville- a rich mushroom bechamel sauce

8.00 Beignets New orleans style, served with buttery vanilla whiskey sauce

6.00 Housemade Sticky Buns With pecan rum glaze and caramelized banana

8.00 Turtle Soup

9.00 Grilled Broccolini Duck egg and hollandaise

8.00 Roasted Brussels Sprouts With‌ house smoked bacon and apple creme fraiche remoulade

8.00 Biscuits and Jam Comes with two buttermilk biscuits, whipped honey butter and three house made seasonal jams

Sides‌

4.00 House Made Bacon

4.00 Heirloom Anson Mills Grits

3.00 Rabbit Sausage

4.00 Creamed Spinach

2.00 Biscuit

1.00 Egg

Cocktails‌

8.00 Bloody Mary Spicy house mix with our pickled veggie garnish

10.00 Corpse Reviver Citrus, maraschino liquor and a touch of herb saint

8.00 Gin Fizz Citrus, sugar, egg whites and orange flower water

9.00 Mimosa Orange or grapefruit juice and bubbly wine Options: Orange, Grapefruit

9.00 Kir Royal Black current liquor topped with bubbly wine

25.00 Big Bottle Mimosa Get the whole bottle with a side of OJ and mix it up!

Desserts‌

6.00 Bread Pudding With dried cherries, golden raisins smothered in vanilla whiskey sauce

6.00 Pecan Pie Served with creme chantilly

8.00 Chocolate Torte With‌ orange scented ganache, hazelnuts and frangelico ice cream

7.00 Seasonal Creme Brulee

Brunch‌

Breakfast

14.00 Eggs Sardou Artichokes on creamed spinach with poached eggs and hollandaise

13.00 Wild Mushroom Omelet With foraged salad and French breakfast radish

15.00 Braised Short Ribs With merchant de vin sauce, fried egg and heirloom grits

7.00 Country Ham Biscuit Sandwich Cured and smoked ham on a house made biscuit with onion jam topped with a fried egg

9.00 Soft Scrambled Eggs With local rabbit sausage, biscuit and creole gravy

14.00 Shrimp and Grits Jumbo gulf shrimp with spicy creole sauce over anson mills heirloom grits

15.00 Soft Shell Crab Fried crisp on a soft roll topped with cajun slaw with a side of fries

12.00 Pain Perdue French toast with banana rum pecan sauce

14.00 Braised Rabbit Hash With local foraged mushrooms poached egg and hollandaise

15.00 Dungeness Crab Cake With tomatillo creole, poached egg, hollandaise, winter squash and house brioche toast

11.00 Hang Town Fry Soft scrambled eggs with crispy oregon oysters, house bacon and French bread

Lunch

7.00 Soup Du Jour

11.00 Oyster Po’Boy Served with fries

11.00 Debris Po’Boy Served with fries

11.00 Laurel Hurst Market Beef Burger With bacon, egg and house salad Options: Cheddar (+0.50)

11.00 Fishwich A crispy fried catfish fillet with house tartar, cheddar and fries

8.00 Lacinato Kale With green goddess dressing Options: Crispy fried rabbit livers (+3.00)

7.00 Wedge Salad With house ranch and soft egg

Coffee & Non Alcoholic

3.50 Single Origin Roseline Coffee

2.00 Hot Tea Assorted Options

2.00 Sweet Tea

3.00 Pellegrino 500ml

3.00 OJ, Grapefruit, Cranberry or Tomato Juice Options: OJ, Grapefruit, Cranberry, Tomato

Our Wine & Cocktail

Bubbles for Your Bivalves‌

14.00 Nicolas Feuillatte 187 Ml Biscuit notes and an acid backbone

Argyle Brut Options: Glass (13.00) , Bottle (45.00)

Dr. Loosen Riesling Not the sweet style you’re thinking about but dry with a soft mousse and citrus notes Options: Glass (10.00) , Bottle (35.00)

Torre Oria, Cava Fruity up front with a soft mousse and dry finish. Options: Glass (9.00) , Bottle (28.00)

Saracco Moscato D’Asti Effervescent‌ and fruity, great for a brunch beverage Options: Glass (9.00) , 375 ml (20.00)

Classic Champagne Style‌

50.00 Nicolas Feuillatte 750 ml

75.00 Claude Genet Blanc De Blanc 750 ml

Gaston Chiquet Brut Tradition Options: 375 ml (40.00) , 750 ml (70.00)

45.00 Ch. Des Vaults, Cremant De Loire 750 ml

Modern Champagne Style‌

Pierre Peters Options: 375 ml (50.00) , 750 ml (75.00)

85.00 Billecart-Salmon Extra Brut 750 ml

70.00 Chartogne-Taillet, Cuvee St. Anne 750 ml

75.00 Jaquemart Brut 750 ml

70.00 Andre Clouet Bouzy Silver 750 ml

50.00 Teutonic Pinto Rose 750 ml

45.00 Jaquemart Brut Rose 375 ml

30.00 Ca Montebello Pinot Nero Frizzante, It 750‌ ml

Whites‌

Light and Crisp

Louis Métaireau, Muscadet, Fr Crisp yet soft clean and lemony Options: Glass (8.00) , Bottle (25.00)

Dom. De Ménard, Cotes Du Gascogne, Fr An intense dry wine with citrus and floral notes Options: Glass (8.00) , Bottle (25.00)

Ch. Beaubois, Rhone, Fr Stone fruit with a rich but clean finish Options: Glass (8.00) , Bottle (28.00)

40.00 Andre Neveu Sancerre, Fr Grass and tropical notes with crisp acidity

35.00 Abacela, Albariño, Or Lemony and crisp with a bit of a floral nose

26.00 Laurenz, Grüner Veltliner, At Bright apple and lemony acidity with a creamy finish

35.00 Harper Voit, Surlie Pinot Blanc, Or Tropical notes with a long linear crisp finish

Mineral Driven Whites

40.00 Teutonic, Alsea Blanc, Or

28.00 Dom De La Grainge Muscadet, Fr

28.00 Dom De La Pepiere, Muscadet, Fr

30.00 Bonterra, Sauvignon Blanc, Ca

Whites with Body

Chehalem Inox, Or Stainless fermented chardonnay with a lemony nose and a green apple finish Options: Glass (9.00) , Bottle (30.00)

40.00 Eyrie Pinot Blanc, Or Soft fruit driven nose with a balanced mid palate of acid oak and fruit with a crisp finish

Elk Cove Pinot Blanc, Or Lemon curd and stone fruit nose with a rich mid-palate and a clean finish Options: Glass (10.00) , Bottle (35.00)

30.00 Patrice Rion, Bourgogne Chardonnay, Fr Full bodied with stone fruit and crisp finish

40.00 Castello Di Verduno, Vino Bianco, It Crisp and rich with citrus notes

28.00 Ca Montebello Pinot Grigio, It Tropical notes, a full mouth feel and crisp finish

Rose‌

35.00 Rousseau Frères, Pinot Blend, Fr Bright and fresh with ripe red fruit, clean finish, bottle

30.00 Cà Montebello Pinot Nero Rosé Bright but full bodied with a bit of tannin, ripe cherry and a clean acid finish, bottle

Light Reds‌

Maison Angelot Bugey, Gamay, Fr Bright and fruity and fresh Options: Glass (9.00) , Bottle (30.00)

Rossomarconi, It Light and refreshing with dark cherry notes Options: Glass (8.00) , Bottle (25.00)

Lorelle, Pinot Noir, Or Options: Glass (12.00) , Bottle (40.00)

32.00 Ch. De La Liquière, Faugères, Fr Bright cherry notes with a bit of tannin to carry, bottle

30.00 Dom. D’Aupilhac Maset Rouge, Fr Bottle

35.00 Elk Cove Pinot Noir, Or Wood and dark fruit balance with silky integrated tannin, bottle

Big Reds‌

Dom. Des Shistes, Fr Spice, pepper and dark fruit with strong finish Options: Glass (10.00) , Bottle (35.00)

40.00 Scarzello, Lange Rosso, It Rich‌ ripe fruit with a nice vanilla wood integration and structure, bottle

Cocktails‌

New Orleans Classics

8.00 Sazerac Peychauds’ bitters was invented for this classic rye cocktail with old over hold, lemon essence and herb-saint

8.00 The O’Brien Grandma’s favorite old fashioned with early times bourbon

9.00 The Obituary Cocktail Gin with absinthe vermouth and a dash of orange bitters

10.00 Vieux Carre Old‌ overholt rye, vermouth and Benedictine with an oregon brandy cherry

10.00 Hurricane Dark and light apple on special rum with cherry brandy and a mix of fruit juices. A new orleans original, have fun!

Seasonal Options

8.00 Parish Hot Toddy With bourbon, Benedictine and agave syrup, this spicy toddy will sooth your winter bitten soul

9.00 Improved Champagne Cocktail This re-imagined classic has maraschino liqueur and house made absinthe sugar cubes with bubbly wine

10.00 I’Ve Never Been to Brooklyn (or) Leather Couch Buffalo trace, cynar, maraschino and an oregon brandy cherry

9.00 Elegy to Ensenada Lunazul blanco tequila, lime, sweet vermouth, mezcal and blood orange

10.00 Oyster Bar Swizzle House made ginger beer with orgeat syrup and pimms cup

3.00 Three Rotating Taps 9 oz. Mug

3.00 Trumer Pilsner

3.50 Bottles

Abita Amber or Turbo Dog

Dixie Beer and Estrella Gluten free

7.00 Rogue Chatoe Pilsner 20Oz Bottle

2.00 Cans

Olympia or Rainier

Menu for The Parish

Menu

Small Plates‌

Large Plates‌

From the Grill‌

Sides‌

Desserts‌

Drinks‌

House Wine

Cocktails

Beer

Dinner

Small Plates From the Grill‌

Sides‌

Desserts‌

Small Plates From the Kitchen‌

Large Plates‌

Brunch

Starters‌

Sides‌

Cocktails‌

Desserts‌

Brunch‌

Breakfast

Lunch

Coffee & Non Alcoholic

Our Wine & Cocktail

Bubbles for Your Bivalves‌

Classic Champagne Style‌

Modern Champagne Style‌

Whites‌

Light and Crisp

Mineral Driven Whites

Whites with Body

Rose‌

Light Reds‌

Big Reds‌

Cocktails‌

New Orleans Classics

Seasonal Options

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