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The Parish
Spicy local greens, heirloom tomatoes & lemon herb vinaigrette
Served with house made buttermilk ranch and soft egg
Light fluffy rice with house made andouille
A crab base stew served with yaquina bay oysters jumbo gulf shrimp and house made tasso
A spicy creole stew made with crab stock the trinity & tomato served over rice with jumbo gulf shrimp
Black eyed peas with the trinity and spices served over rice with tillamook white cheddar, tomato, red onion & chives
Beef cooked long and slow in our house chicken stock and shredded
Marinated catfish nuggets coated in seasoned flour and cornmeal, fried until crispy and golden
Gulf shrimp coated in seasoned cornmeal & flour then fried golden & crispy
Yaquina bay pacific oysters lightly coated with seasoned cornmeal & flour, fried until crispy and golden
A crispy catfish fillet with tillamook white cheddar cheese, pickles, house made tartar sauce on a soft roll with fries on the side
A wedge of the famously large sandwich, made of cured Italian meats, provolone and olive salad on house baked bread served with a side salad
W/comeback sauce
Rockefeller-watercress & spinach puree topped with parmesan cheese bienville-mushroom bechamel sauce
American snapping turtle in a rich spicy broth topped with hard egg and fino sherry
A rotating selection of delicious morsels from the kitchen
Korean cut marinated and dressed with house made ginger BBQ sauce
Local bay shrimp with english peas and carrots topped with bread crumbs and parmesan
Sweet & spicy pimento chili sauce
Marinated in a sweet & spicy sauce with grilled peaches
Spicy local greens, heirloom tomatoes & lemon herb vinaigrette
With soft egg & spicy buttermilk ranch
With spicy toasted walnuts polish garlic and pecorino vinaigrette
With arugula salsa verde & creme fraiche remoulade
With rabbit sausage, potato, pimento and black eyed peas
White, lemon and lungo verde cucumbers with shaved fennel and yogurt lemon balm vinaigrette
With house smoked bacon and apple creme fraiche remoulade
Housemade ravioli stuffed with crawfish tails, beech mushrooms, finished with saffron bechamel
With marchand de vin sauce & radish gratin
With creole butter roasted tomato, capers and roasted shallot vinaigrette
Crab stock base with a dark roux, yaquina bay oysters, jumbo shrimp & tasso
A spicy creole stew with a crab stock base, a light roux & three jumbo gulf shrimp
With scarlet runner beans & collard greens cooked with smoked ham hock
Chicken and house-made andouille sausage
Duck stock base with smoked duck breast. Whole leg confit $5.00
With cajun slaw on a soft roll. Served with a side of fresh cut fries
Yaquina bay oysters fried crisp with comeback sauce on a soft French roll fully dressed, with fries on the side
With house made biscuit, brown gravy and zucchini squash slaw
Black eyed peas with the trinity and spices served over rice with white cheddar, tomatoes, red onion & chives
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
with garlic butter & parmesan 3 per order
With sweet & spicy pimiento chili sauce 2 per order
Topped with candied bacon and russian dressing
With soft egg and housemade spicy buttermilk ranch
With sweet & spicy chili sauce
Served on our house made bun
On a housemade bun with cheddar, iceburg, pickles& comeback sauce. Add housemade bacon for $2.00
With blue cheese dipping sauce
Peel and eat shrimp in a spicy & savory sauce with toasted french baguette
With pimenton d'espelette
With comeback sauce
Chocolate mousse between hazelnut florentines with local raspberries and frambois coulis
Seasonal ice cream with a fancy cookie
Dried cherries and golden raisin baked with spices and topped with whiskey hard sauce and chantilly cream
House made flaky crust filled with dark brown sugar bourbon and toasted pecans topped with chantilly cream
A classic silky smooth french custard with house made butterscotch candy
Baked in a mason jar toped with macerated strawberries and lavender orange Chantilly cream
Olorroso and moscatel 2 oz pours go great with our desserts
Rockefeller - a spinach and watercress puree topped with parmesan cheese and baked bienville - a rich mushroom bechamel sauce
New orleans style, served with buttery vanilla whiskey sauce
With pecan rum glaze & caramelized banana
American snapping turtle in a spicy rich broth topped with hard egg and fino sherry
With house smoked bacon and apple creme fraiche remoulade
Comes with two buttermilk biscuits, whipped honey butter and three house made seasonal jams
Country ham, biscuit and marchand de vin sauce with poached eggs and hollandaise
With foraged salad, french breakfast radish & grilled brioche
With marchand de vin sauce, fried egg and heirloom grits
With local rabbit sausage, biscuit and creole gravy
Jumbo gulf shrimp with spicy creole sauce over anson mills heirloom grits
Fried crisp on a soft roll topped with cajun slaw with a side of fries
French toast with banana rum pecan sauce
With local foraged mushrooms poached egg and hollandaise
With tomatillo creole, poached egg, hollandaise, winter squash and house brioche toast
Soft scrambled eggs with crispy oregon oysters, house bacon & french bread
Served with fries
Served with fries
With bacon, egg and house salad, cheese: cheddar $0.50
A crispy fried catfish fillet with house tartar, cheddar and fries
With green goddess dressing. Crispy fried rabbit livers $3.00
With house ranch and soft egg
With dried cherries, golden raisins smothered in vanilla whiskey sauce
Served with creme chantilly
Baked in a mason jar with macerated strawberries and lavender orange chantilly cream
A traditional velvety french custard with rich butterscotch flavor garnished with house made butterscotch candy
Chocolate mousse with local raspberries, hazelnut florentine and frambois coulis
Rockefeller, bienville garlic butter & parmesan
Menu for The Parish provided by Allmenus.com
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