Communion Restaurant & Bar

Fluffy, buttery, pillowy goodness on a plate and topped with Honey Butter

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.

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.

Our signature Black Eyed Pea Hummus & roasted collard green dip served with pickled vegetables, & Sea Wolf Bakery focaccia.

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

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!”

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!

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.

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

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

Just know it's.................... #BetterThanYoGrandmas

A rich, creamy blend of cheeses – including smoked Gouda – baked until golden and buttery

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.

Served warm, topped with a sweet potato glaze & candied pecans.

Our classic hoecakes recipe embellished with Sweet Potato and served with Honey Citrus Butter and, syrup, and Peach Compote.

Served with 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.

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.

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.

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

Please note that we are unable to accommodate onion or garlic allergies. As a chef-driven restaurant, we do not modify dishes—each item is crafted with intention. We invite you to experience our menu as designed. For inquiries, email goodday@communionseattle.com. Our menu evolves 3–4 times a year with seasonal updates.