Tags are the restaurant’s own; confirm allergies with staff.
No dish on this menu carries every tag you picked.
14 dishes
Our signature Black Eyed Pea Hummus & roasted collard green dip served with pickled vegetables, & Sea Wolf Bakery focaccia
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether it is cooked in butter or a meat stock rather than oil.
Worried about the slime? The grill taketh it away! Enjoy this traditional southern staple with a smoky, charred twist
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether it is cooked in butter or a meat stock rather than oil.
Ask whether it is cooked in butter or a meat stock rather than oil.
We love greens! Sautéed and simmered collard and mustard greens, simmered with spices
Ask what comes with it, and what each part is made with.
Our signature Black Eyed Pea Hummus & roasted collard green dip served with pickled vegetables, & Sea Wolf Bakery focaccia
Ask whether the pita is made with milk or butter, and whether the white sauce is tahini rather than yoghurt.
TWO Eggs* Fruit or Salad. A seasonal medley of grilled root vegetables – like yams, acorn squash, butternut squash, and onions filled with our signature curried aioli
Ask for it without the aioli and eggs.
Freshly sourced from the Pacific Northwest, sauteed in a rich coconut milk broth with spicy Laotian sausage, fragrant lemongrass, shallots, and garlic. A bold fusion of Northwest freshness and Southeast Asian flavors
Ask whether the mussels are the plant-based version.
Ask whether the dough contains milk, butter, egg or ghee.
Ask whether it is cooked in water or in milk.
Ask whether anything is added to it, on its own this is vegan.
Ask whether it is cooked in butter or a meat stock rather than oil.
25 dishes
Coated in a smoky, aromatic berbere sauce, served over bright lemon-herbed lentils. A warm, spice-filled dish rooted in the Ethiopian and Eritrean flavors of Seattle’s Central District
Topped with Fried Oysters
Served warm, topped with a sweet potato glaze & candied pecans
Our signature crispy wings, rubbed in the bold TBGC! "Sez" blend _ a tribute to the late Chef Lamont, "The Undisputed King of All Things Fried!" Served with our flavorful Jerk Ranch for the perfect kick
Crispy fried rainbow trout filled with a savory seafood dressing of shrimp, catfish, and oysters. Set atop a tangy béarnaise and finished with tender confit leeks for a bright, rich, and beautifully layered dish
Minced shrimp spread over focaccia, fried until crisp and golden, served with a cilantro aioli
Tender wedges of cabbage slowly basted in butter and finished with savory miso butter, creating a rich, caramelized depth with a silky, umami-forward finish
Reshly sourced from the PNW, sautéed in a rich coconut milk broth with spicy Laotian sausage, fragrant lemongrass, shallots, and garlic. accompanied with Sea Wolf Bakery Foccacia
Chef Kristi’s favorite cut—a 12oz pork chop grilled to perfection—served over Black Eyed Pea Hoppin’ John, finished with a pear chutney. for a sweet, & smoky finish
Tender, flame-grilled New York Strip crowned with our fiery Ethiopian-style tibs sauce, laid over warm, tangy injera. Served with a crisp side salad and a scoop of our creamy Black Eyed Pea Hummus
Just know it's.................... #BetterThanYoGrandmas
Our classic hoecakes recipe embellished with Sweet Potato and served with Honey Citrus Butter and, syrup, and Peach Compote
A trio of Deviled Eggs topped with breaded and deep-fried Totten Inlet oysters
Braised mushrooms stewed in an East African berbere-based sauce called tibs. All served atop our renowned black-eyed pea hummus by That Brown Girl Cooks!
Spicy Laotian sausage and shrimp wrapped in delicate dumpling dough. Serve with a bold soy garlic shili sauce
Spicy, lemongrass-infused Lao sausage on a warm crumpet, topped with poached eggs and finished with silky hollandaise – a vibrant Southeast Asian twist on a Brunch Classic
Cornmeal-crusted, Louisiana-style fried catfish served over creamy grits and finished with our bold Creole sauce for a bright, spicy, Southern Classic
Thick & Juicy Pork Chop, spiced with our house-blend seasoning, served with two eggs, grits, and greens
12Oz Grilled Ribeye Steak topped with Berbere tibs sauce serves along side two eggs, grits & greens
Fluffy, buttery, pillowy goodness on a plate and topped with Honey Butter
Tender, massaged collard greens tossed in our house Caesar dressing, finished with cornbread crumble croutons, Parmesan, and a mix of bell peppers and onions
1 dish
Seattle Very Own Gin & Tonic. SVO features all Seattle based products: Brovo Gin, Bradley's Kina Tonic topped with Metier hop water. A refreshing spin on a staple classic
5 dishes
A smokey play on a Hemmingway Daquiri. Mezcal grapefruit shrub w| maraschino liquor a Mexican pomegranate amaro + herbsaint rinse
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Bourbon, Jamaican, rum, Cynar, and a beautiful toasted pecan liqueur. This cocktail is a smooth sipper
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
An herbaceous play on Aviation, taking it to new cloudy heights, This cocktail features a local gin, creme de viollette & lavender bitters
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Vodka Ginger Pear Lime Sour. My Aunt loves vodka, so she gets vodka, This cocktail features our ginger pear syrup, vodka, lime, and a lemon meadow tea from market spice
Ask what goes into it, most cocktails are vegan, and the ones that are not turn on egg white, cream or a honey syrup.
Hibiscus Guava Rum Punch. We cracked the code on a Koolaid made with natural flavors. This rum punch features pomegranate molasses syrup, guava, lemon, hibiscus, and a special tea blend
Ask whether the natural flavors is plant-derived.
1 dish
Honey Mint Old Fashioned Brown Liquor is a smooth criminal. Not too sweet, not too boozy, perfect for any occasion