Drink Menu

NAVY GROG

Frank Sinatra’s favorite Tiki drink. A bracing blend of Jamaican and Demerara rums, perfumed with allspice and laced with lime and grapefruit.

MAI TAI

Trader Vic’s 1944 classic: Aged Martinique and Jamaican rums, Curaçao, lime, and a whisper of almond.

OUTCAST OF THE ISLANDS

London Gin and Persian lime, caressed with cinnamon, ginger, almond and anise.

KEA COLADA

A Piña Colada and then some: Jamaica and Virgin islands rums swirled with coconut cream, lime and pineapple.

LATITUDE 29

Eight-year Demerara rum, passion fruit purée, our own Madagascar vanilla syrup, orange, pineapple and lemon.

BRAD'S BANANA BANSHEE

Coconut milk and a fresh banana blended with lime, dark Jamaican rum and Aztec bitters.

PONTCHARTRAIN PEARL DIVER

An “iced buttered rum”: our honey-butter-spice mix blended with passion fruit, lime and Jamaica rum.

ZOMBIE

Our only slightly less lethal version of Don The Beachcomber’s infamous “mender of broken dreams.” Light, dark and overproof Caribbean rums lengthened with lime, grapefruit, cinnamon, and a dash of our house Undead Mix.

MISSIONARY’S DOWNFALL

As refreshing today as it was in 1948: Mint and diced pineapple blended with honey, lime, peach brandy, and your choice of light rum or vodka.

RUM BARREL

A kill-devil’s brew of 3 rums, 4 juices, multiple herbs, spices and sweeteners ... did we mention rum?

SUFFERING BASTARD

The drink that won the Battle of El Alamein: Dutch gin, French brandy, our own lime cordial and a barrage of bitters, topped with ginger beer. Concocted by Joe Scialom of Shepheard’s Hotel, Cairo, 1942.

ESPRESSO BONGO

Gold Jamaican rum bestirred by coffee syrup, pineapple, passion fruit, orange and lime.

HAWAII 504

Chinese five-spice suspended in honey and shaken with Virgin Islands rum, ginger liqueur, lime and orange juices.

PAUL OF THE JUNGLE

Our version of Malaysia’s Jungle Bird. A trio of Italian aperitivi embitter this mix of pineapple, lime, bourbon and blackstrap rum.

JET PILOT

A bowl for 2 or more. This supersonic sipper first took flight in 1953 at the Luau in Beverly Hills, then disappeared into the Bermuda Triangle until the Bum found the recipe in the notebook of veteran barman Bob Esmino.

Food Menu

Our dishes are more subject to change our drinks. We update this page often but be advised that plates come and go. We are always committed to inclusive dining options and welcome GF VEG VEGAN DF diners. Please reach out if you have any questions :)

HUMMUS

Chickpea & gourd, olive oil, pomegranate, pepitas, urfa pepper, plantain chips (vegan/gf)

B.T.T.

Beet & tuna tartare, house-made bread, charred green onion aioli, pickled vegetables (df)

PIMENTO CHEESE RANGOONS

Fried wantons, thai chili sauce (veg)

EGGPLANT!

Chili oil, fried ginger & garlic (vegan/gf)

CRISPY BRUSSELS

Whipped feta, root beer gastrique, pickled shallot (veg/GF/vegan sans feta)

LUMPIA

Filipino-style egg roll. shrimp, pork, mirepoix, udon noodles

COCO SHRIMP

Fried head-on shrimp, coconut condensed milk, herb & cucumber salad, nam jim ta lay (pesc)

HAND CUT FRIES

Served with aioli (veg/gf/vegan sans sauce)

CATFISH BAO

Fried Louisiana catfish, mustard green mayo, carrot cabbage slaw, pickled daikon

MUU PING BAO

Grilled pandan marinated pork, cucumber, cilantro, pickled chili, fish sauce caramel

KOREAN FRIED CHICKEN

Garlic soy sauce, spicy honey, scallion 11

LOCO MOCO HOT POCKET

Hand pie filled with angus beef, rice, gravy, topped with egg yolk puree, confit shiitake mushrooms

PORK BELLY LO MEIN

braised & seared belly, soy & oyster sauce reduction, deep fried soft-boiled egg, lo mein in chili lime butter, thai basil