COMMUNION

SWEET POTATO HOE CAKES Fluffy, buttery, pillowy goodness on a plate

A trio of Deviled Eggs topped with breaded and deep-fried Totten Inlet oysters

Tiger prawns simmered in a rich, buttery Louisiana-spiced sauce with garlic, black pepper, and Worcestershire & Metier Brewing Coconut Porter.

Tender, massaged collard greens tossed in our house Caesar dressing, finished with cornbread crumble croutons, Parmesan, and a mix of bell peppers and onions.

Worried about the slime? The grill taketh it away! Enjoy this traditional southern staple with a smoky, charred twist.

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.

Freshly 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

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!”

Our signature Black Eyed Pea Hummus & roasted collard green dip served with pickled vegetables, & Sea Wolf Bakery focaccia (+5 ADD HOE CAKES)

Black Eye Peas are for Good Luck and Prosperity. Eat some! (Just the Peas)

Grilled chicken 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.

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.

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.

A rich, creamy blend of cheeses—including smoked gouda—baked until golden and buttery.

We love greens! Sautéed and simmered collard and mustard greens, simmered with spices.