The Exchange Pickleball + Bar + Restaurant Pickleball Courts

Served Up

Altamura vodka, aperol, lemon, sugar, tiki spice

Tommy's Margarita

Tequila, agave, lime, sea salt

Gold Rush

Bourbon, honey, lemon, thyme

The Ace

Vodka, Mr. Black, vanilla, cold brew

Mexican Firing Squad

Patron reposado, hibiscus, pomegranate, lime, angostura

Honey Deuce

Grey Goose vodka, lemonade, raspberry, Luxardo cherry, lemon

Painkiller

Pineapple rum, False River spiced rum, pineapple, orange, coconut

Aperol Spritz

Aperol, club soda, sparkling wine, orange

Hugo Spritz

St. Germain, lemon, sparkling wine, mint

Pink Panther

Mezcal, strawberry, ginger, lime, coconut, mint

Cross Court G&T

Citrus gin, strawberry, pomegranate, passion fruit, tonic

Campo Viejo Cava Brut

Unshackled Sauvignon Blanc

Liquid Light Pinot Grigio

Liquid Light Chardonnay

Studio by Miraval Rosé

Empathy Red Blend

A-Z Pinot Noir

Kona Big Wave

Dos Equis

SkaterAid Pilsner

Stella Artois

Ghost in the Machine IPA

Blue Moon

Michelob Ultra

Paradise Park

Holy Roller

Modelo

Heineken

Corona (16oz)

Great Raft APA

High Noon

NUTRL

Athletic NA

Heineken 0.0

Soft Drinks

Red Bull

Topo Chico

River Boat Cold Brew

Powerade

Liquid Death

Bottled Water

Banger Boudin Egg Rolls

6-piece classic boudin egg rolls golden fried, served with Louisiana pepper jelly dipping sauce

Drop-Shot Brussels Sprouts

½ lb. herb & citrus marinated Brussels sprouts, roasted, topped with black fig reduction & goat cheese

The Exchange Board

Selection of cured & smoked meats, artisan cheese, crostinis, creole mustard, and pickles

The Exchange Pickle Chips

Hand-breaded signature crispy pickle chips, served with house-made garlic aioli

Smashin' Slider Flight

Slider trio of Voodoo Chicken, Backhand Burger & Hickory Pulled Pork. Add Fries +$3

Classic Backhand Burger

½ lb. local ground short rib, lettuce, tomato, onion on a butter toasted potato bun. Served with pickle spear & fries. Add avocado +$3, bacon +$3, cheese +$1

Voodoo Chicken Sandy

Creole brined chicken breast, pepper jack cheese, Louisiana pepper jelly, bacon, tomato & lettuce. Served with pickle spear & fries

Hickory Pulled Pork Sandy

Hickory-smoked pulled pork on a toasted bun with creole slaw. Served with pickle spear & fries

Magnolia Mushroom Wrap (V)

Grilled portobello, caramelized onions, charred pear, arugula, smoky gouda & truffle aioli in a sun-dried tomato tortilla. Served with pickle spear & fries

Shrimp & Andouille

Soft & flaky flatbread with garlic aioli, grilled shrimp, andouille sausage & sweet peppers

The Baseline Cheesy

Soft & flaky flatbread with tangy marinara & mozzarella cheese. Add pepperoni +$4

Cross-Court Caesar

Crisp romaine, creamy Caesar dressing, aged shaved Parmesan & golden pita croutons. Add shrimp +$6 or chicken +$5

Roasted Quinoa & Sweet Potato

Roasted mushroom, fresh steamed quinoa, sweet potato, charred pear & candied pecans, drizzled with citrus vinaigrette over arugula. Add shrimp +$6 or chicken +$5

Burrata, Shrimp & Balsamic

Grilled shrimp, creamy burrata, pickled onion, grape tomatoes & balsamic dressing on arugula

Sidewinder Fries with Truffle Aioli

Sidewinder Fries

Sweet Potato Fries

Coleslaw

Cookie Skillet à la Mode

Warm chocolate chip cookies baked in a cast iron skillet, topped with vanilla ice cream, chocolate & caramel sauce