Drink Menu

MAI TAI

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

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.

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.

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.

PUKA PUNCH

The Tiki-Ti’s Ray Buhen blended 11 ingredients in his 1961 pièce de résistance…but why stop there? Our version adds diced fresh pineapple and OFTD rum.

ESPRESSO BONGO

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

NUI NUI

A smooth and silky rum punch by Don The Beachcomber, created in 1937 but lost to time until the Bum unearthed the recipe in the private papers of Don’s maître d’ Dick Santiago.

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.

FEATURED RUM OLD FASHIONED

Food Menu

SHIOZAKE SALMON

Salt and sake cured salmon, tomato avocado salad, coconut rice, charred green onion.

LOCO MOCO

Creamy mushroom gravy, beef patty, coconut rice, sunny side egg.

CRISPY BRUSSELS

Whipped feta, root beer gastrique, pickled chilis.

HAND CUT FRIES

With Sriracha mayo.

PORK BELLY

Served over chili lime lo mein, topped with a deep fried egg and thai basil.

STICKY RIBS

Baked, dry rubbed, flash fried, finished in a sticky rootbeer ginger soy glaze.

THE BEACH BUNNY

Roasted Tricolor carrots, coconut cream, tarragon oil, preserved lemon, pecan ginger dukkah.

PEPPER STEAK

14oz Ribeye, orange cream potatoes, confit mushrooms, hot pepper jelly.

KARAAGE CHICKEN SANDWICH

Korean-style chicken thigh, tarragon ranch, daikon pickles, marinated slaw.

LUMPIA

Filipino style egg rolls with shrimp, pork, mirepoix, udon noodles, dipping sauce.

PURPLE POTATO SALAD

Roasted purple potatoes, fresh dill, raw onion, confit garlic.

SUMMER SHRIMP

Sauteed Gulf shrimp, corn puree, coconut rice, blueberry hot sauce, asparagus spears.

THE L29 BURGER

American cheese, shredded lettuce,house pickles, shaved red onion, woohoo aioli. Served with fries.

PIMENTO CHEESE RANGOON

Pimento cheese stuffed into a wonton and deep fried. Served with Thai chili.

SPAM MUSUBI

AKA Spam sushi.

KOREAN HOT WINGS

Brined and fried crispy, Korean-style hot sauce, served with pickled vegetables and tarragon ranch.

PLANTAIN HUMMUS

Plantain chips, heirloom tomatoes, mint, jalapeno thyme oil.

COLD TOFU

Sweet potato and miso puree, fried garlic and ginger, asparagus and thai basil, chili oil.

BOUDIN

Apple butter, hot mustard aioli, fried sage.