FROM THE KITCHEN

* Sweet Potato Hoe Cake at COMMUNION Restaurant in Seattle * Southern-style shrimp toast appetizer at COMMUNION * Collard Green Caesar Salad with cornbread croutons and Parmesan

dinner

Sweet Potato Hoe Cake Fluffy, buttery sweet potato hoe cake served warm with rich Southern comfort flavors.

brunch

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.

Person placing fresh green leafy vegetables into a container.

“Seattle Soul tells the story of a marriage between a love for people, the cultures that made me, and the food that’s nurtured me. It is a nod, an acknowledgment, to where we come from; a treasure trove of food memories that connect my family and me to our legacy. We invite you to share in an experience of fellowship, homage, and COMMUNION.” -Chef Kristi

there’s no taste like home.

Crispy golden toast topped with seasoned shrimp for the perfect savory bite.
Classic deviled eggs topped with a trio of crispy breaded oysters for a rich, savory Southern-inspired bite.
Collard Green Caesar Salad Tender collard greens tossed in house-made Caesar dressing, finished with cornbread crumble croutons, Parmesan cheese, bell peppers, and onions.
Butter-Basted Cabbage Tender cabbage wedges slowly basted in butter and finished with savory miso butter, creating rich caramelized flavor with a silky umami finish.
* Sweet Potato Hoe Cake at COMMUNION Restaurant in Seattle * Southern-style shrimp toast appetizer at COMMUNION * Collard Green Caesar Salad with cornbread croutons and Parmesan
Black Eyed Pea Hummus & Relish Tray Trinidadian curry black-eyed pea hummus and pumpkin seed collard pesto served with pickled vegetables and crispy injera chips.
Sweet Potato Hoe Cake Fluffy, buttery sweet potato hoe cake served warm with rich Southern comfort flavors.
Sweet Potato Hoe Cake Fluffy, buttery sweet potato hoe cake served warm with rich Southern comfort flavors.
Dumplings Delicate dumplings filled with spicy Laotian sausage and shrimp, served with a bold soy-garlic chili sauce.
Dumplings Delicate dumplings filled with spicy Laotian sausage and shrimp, served with a bold soy-garlic chili sauce.
A bowl of breaded meat topped with sautéed mushrooms, onions, and herbs, served on a speckled ceramic dish on a wooden table.
Grilled Okra Fresh okra grilled until smoky and charred, highlighting the flavor of this beloved Southern staple.
A bowl of food with a base of ground meat, topped with roasted vegetables and herbs, served on a textured, speckled ceramic dish on a wooden surface.
Pork Chop A 14 oz grilled pork chop served over Black Eyed Pea Hoppin’ John and finished with pear chutney for a sweet and smoky finish.
Pork Chop A 14 oz grilled pork chop served over Black Eyed Pea Hoppin’ John and finished with pear chutney for a sweet and smoky finish.
A plate of tamale with sauce, and a pink plate with folded flatbread on a wooden table.
Stuffed Trout Crispy fried rainbow trout stuffed with savory seafood dressing made with shrimp, catfish, and oysters. Finished with tangy béarnaise and tender confit leeks for a rich, beautifully layered dish.
A decorative white plate with black accents contains a serving of injera bread topped with various Ethiopian foods including diced beef, cooked greens, seasoned vegetables, salad, and meatball, set on a wooden table.
Grilled Berbere Steak Flame-grilled New York strip topped with fiery Ethiopian-style tibs sauce, served over tangy injera with a side salad and creamy Black Eyed Pea Hummus.
Classic Greens Slow-simmered collard and mustard greens seasoned with warm spices for a comforting Southern classic.
Grilled Chicken Grilled chicken coated in smoky berbere sauce and served over bright lemon-herbed lentils, inspired by the Ethiopian and Eritrean flavors of Seattle’s Central District.
Grilled Berbere Steak Flame-grilled New York strip topped with fiery Ethiopian-style tibs sauce, served over tangy injera with a side salad and creamy Black Eyed Pea Hummus.