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

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 (vegan).

SHANGHAI LUMPIA

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

PIMENTO CHEESE RANGOON

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

SPAM MUSUBI

AKA Spam sushi. Garnished with spicy carrot salad (gluten free).

THE BEETS

Roasted gold & red beets, roasted garlic aioli, beet gastrique, fried arugula, shiso fumi furikake, Funyun crumbles (vegetarian) Vegan version available.

L29 SHOESTRING FRIES

Served with Kimchi Ketchup (vegan/gluten free).

MAC SALAD

Macaroni, pickled vegetables, house-made aioli, Thai basil (vegetarian).

CHICKPEA CURRY

Marinated chickpeas and carrots in a mildly spicy curry, served over jasmine coconut rice, fried kale (vegan).

CHICKEN & WAFFLE

Pandan waffle, fried chicken thighs, honey butter, lemongrass syrup.

SAMBAL SHRIMP & GRITS

Marinated shrimp, stone ground yellow grits, spicy & sweet Tasso gravy, bacon onion jam.

THE L29 BURGER

Black Angus, pepper jack, bacon jam, arugula, grilled onions, pickles, roasted garlic aioli on a locally baked brioche.

Served with fries or mac salad.