COMMUNION Restaurant & Bar

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

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

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!”

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

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.

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.

(V,GF) 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!

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

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 wedges of cabbage slowly basted in butter and finished with savory miso butter, creating a rich, caramelized depth with a silky, umami-forward finish.

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.

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

Spicy Laotian sausage and shrimp wrapped in delicate dumpling dough, served with a bold soy garlic chili sauce. Who doesn’t love dumplings!?

Minced shrimp spread over focaccia, fried until crisp and golden, served with a cilantro aioli.

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.