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A buzzard billy's south texas special. Bacon wrapped chicken tenders stuffed with sliced jalapenos and pepper-jack cheese. Served with ranch dressing.
Farm raised louisiana alligator strips deep fried and served with a spicy creole honey-mustard dipping sauce.
Huge hand-sliced texas-sized mozzarella cheese sticks, freshly breaded and fried to a golden brown. Served with marinara sauce.
Loaded with juicy breast meat, red and green bell pepper, onion, cheddar and monterey jack cheese. Served with salsa and sour cream.
Farm raised gulf coast oysters from galveston bay. Seasonal, typically available october thru may. Served with cocktail sauce, horseradish and lemons.
Perfectly spiced and served fresh and hot. Usually available january thru june.
A hot and spicy bowl of fresh chicken breast pieces using our cajun marinade and seasonings. Fried to a golden brown and served with ranch dressing.
Tortilla chips topped with monterey jack cheese sauce, jalapeno peppers, fresh pico de gallo and sour cream. Served with salsa and your choice of chicken or andouille sausage.
Creamy spinach dip made from scratch with artichoke hearts, four cheeses and, of course, beer. Served with tortilla chips.
A magnificent blend of shrimp, crawfish, andouille sausage and veggies in a highly seasoned roux based broth with rice.
A creamy blend of crab meat, corn, green onion, herbs and spices.
Our soon to be famous gumbo using chicken breast meat and a spicy cajun sausage. Served over rice.
Juicy slices of chicken breast served over fresh greens with tomato, onion, cucumber and cheddar, jack cheese. Grilled chicken can be substituted at no additional charge
Crisp romaine lettuce tossed with a premium caesar dressing and sprinkled with shredded parmesan cheese and topped with slices of grilled chicken.
Salad greens topped with tomatoes, onions, cucumbers, shredded cheddar, jack cheese and topped with our homemade spicy popcorn chicken. Served with your choice of dressing.
Chicken breast marinated in and rubbed with an authentic sweet and fiery jamaican jerk paste, then grilled, sliced, and served on fresh salad greens with tomato, onion, cucumber and cheddar, jack cheese.
Salad mixed greens topped with tomatoes, cucumbers, red onions, croutons, cheddar and monterey jack cheese.
Succulent and tender gulf shrimp sauteed in creole herbs and spices to give the classic alfredo a flavorful twist that is like none you ve ever tasted before.
Tender crawfish tails sauteed in creole herbs and spices to give the classic alfredo a flavorful twist and create a rich golden louisiana delicacy.
Chicken breast diced, sauteed in creole herbs and spices to give the classic alfredo a flavorful twist that is like none you ve ever tasted before.
Fettuccine noodles tossed with our classic alfredeaux sauce and blended with creole herbs and spices
A taste as sinful as the celebration it's named for. Andouille sausage, chicken, and ham sauteed in creole herbs and spices then blended with fettuccine noodles and our alfredeaux sauce.
A spicy sweet combination of fettuccine alfredeaux made with caribbean spices and topped with slices of fiery jamaican jerk chicken. A very unique and spicy pasta dish.
It doesn't get anymore cajun than this. One blackened catfish fillet, chicken and sausage jambalaya, a cup of seafood gumbo and homemade hushpuppies.
A great sampling from bayou country. One blackened chicken breast, a half order of red beans and rice, a cup of chicken and sausage gumbo and homemade hushpuppies.
With this classic dish, we simmer red beans for hours in a special blend of herbs and spices, then ladle them over rice with a spicy link of grilled andouille sausage. Served with homemade hushpuppies. No sausage $6.49
Jumbo gulf shrimp, andouille sausage, corn on the cob and new potatoes boiled in louisiana spices and served with hushpuppies. A hot and spicy, finger-lickin good time
Juicy chicken breast meat sauteed in garlic and creole spices, then simmered with a creole sauce of tomatoes, onions, celery and bell pepper. Served around a mound of rice with fresh baked rolls
Gulf shrimp sauteed in garlic and creole spices, then simmered with a creole sauce of tomatoes, onions, celery and bell pepper. Served around a mound of rice with fresh baked rolls. Substitute crawfish if you like. A french quarter classic.
The classic louisiana dish. Crawfish tails sauteed with garlic, celery, onions and cajun spices, then simmered in a spicy and buttery mahogany roux sauce. Served around a mound of rice with fresh baked rolls. Substitute shrimp if you like.
A combination platter of crawfish touffle and fried crawfish tails. Served with fresh baked rolls. Perfect for the crawfish lover
Our version of this classic louisiana dish is a spicy blend of ham, chicken breast, andouille sausage, rice, tomatoes, celery and bell pepper. Served with fresh baked rolls.
This is our own seafood version of the classic dish, combining sauteed shrimp and crawfish tails with rice, tomato, celery, onion, and bell pepper. Served with fresh baked rolls.
A juicy twelve-ounce cut of USDA choice grain fed beef. Aged 21 days, perfectly seasoned and grilled to perfection.
Grilled to perfection.
A 1-1/2" thick center cut chop lightly smoked and finished on the grill.
One large chicken breast filet char-broiled to perfection.
Farm raised louisiana gator battered and fried, served with a spicy creole honey mustard dipping sauce.
Two farm-raised fillets coated with a cornmeal breading and fried.
Fresh gulf select oysters hand-breaded and fried to a golden brown.
Jumbo butterflied shrimp fried to a golden brown and served with homemade cocktail sauce.
1Catfish fillet, 3 jumbo shrimp and 6 oysters.
A swampy adventure. Fried crawfish tails, fried alligator and fried oysters.
A large order hand-breaded and served with homemade cocktail sauce.
Fresh beef cutlet hand-breaded and deep fried. Served with country gravy.
Moist and meaty chicken tenderloins fried to a golden brown and served with a country gravy.
2 Farm raised fillets cornmeal breaded & deep fried. If you like catfish, you'll love tilapia
Two 1/4 pound beef patties grilled and topped with one slice of american and one slice of swiss cheese.
Our famous cheeseburger loaded with crisp bacon.
Two grilled 1/4 pound beef patties.
A 1/4 lb. burger for junior appetites.
Two 1/4 pound beef patties, american and swiss cheese, crisp bacon, and texas toothpicks. Big enough for any appetite
A large breast fillet seasoned and seared to perfection.
Fresh chicken breast, hand breaded, fried to a golden brown and coated with our own mean green jalapeno lime sauce.
Big juicy chicken breast fillet, marinated using our own sweet and tangy recipe. Grilled just right
Our bourbon street chicken with crisp bacon and swiss cheese
Many creole people were of jamaican descent, and their food style made it to new orleanS. A boneless chicken breast marinated in a heavily seasoned sweet and fiery marinade, grilled and served open-faced.
Gulf shrimp hand-battered and deep fried. Served with homemade remoulade sauce.
Gulf select oysters, cornmeal breaded and deep fried. Served with homemade remoulade sauce.
Farm-raised fillet, cornmeal breaded and deep fried. Served with homemade remoulade sauce.
Farm-raised fillet blackened to perfection.
Spicy grilled cajun andouille ahn-do-ee sausage topped with melted swiss cheese.
Tender crawfish tails, hand breaded and deep fried.
Roast beef, onions, bell peppers, mushrooms and swiss cheese on a french loaf.
Juicy, diced marinated chicken breast, onions, bell peppers, mushrooms and swiss cheese on a french loaf.
Our spicy popcorn chicken fried to a golden brown.
Boneless rainbow trout fillet lightly breaded and fried, topped with sauteed shrimp, mushrooms and green onions served in a creole style parmesan cream sauce. Served with veggies and choice of potato or rice.
Eight-ounce yellow fin tuna steak, lightly blackened then drizzled with a delicate burgundy wine sauce. Served with rice and vegetables. Cooked medium unless you specify otherwise.
A texas specialty. Large gulf shrimp stuffed with jalapenos and pepper-jack cheese and wrapped in bacon. Served with rice, vegetables, ranch dressing and cocktail sauce.
Large gulf shrimp sauteed in a white wine butter sauce using chef geoffrey michaels' own seasoning. Served with rice, vegetables and rolls to soak up this sinful sauce
Pronounced chop a too lus and named for a native louisiana indian tribe. A fresh chicken breast seasoned with cajun spices and grilled, served over a hash of diced fried potatoes, ham, mushrooms and green onions. Topped off with a new orleans Bearnaise sauce. Served with veggies and fresh baked rolls.
Crawfish tails sauteed in garlic and spices in a creamy cajun brown sauce and ladled over a juicy blackened chicken breast. Served with rice and vegetables.
Farm-raised alligator meat sauteed with mushrooms and green onions in a mildly spicy cajun cream sauce. Served around a mound of rice.
Half an eggplant, hollowed out like a cajun canoe known as a pee-row, hand breaded, fried, then filled with a blend of crabmeat, shrimp, mushrooms, and green onions sauteed in a cajun au gratin sauce. Served with rice and vegetables
Two farm-raised fillets. One of the best fish for blackening. Most people don't realize that catfish can be this good
Two farm raised fillets. A very mild taste sure to please all palates. Served with tartar sauce.
Large gulf shrimp, peeled, skewered and blackened. Served with drawn butter and cocktail sauce.
One large breast fillet. This is a great way to do chicken.
Idaho rainbow trout fillet guaranteed boneless and lightly blackened. A great way to do trout.
Large gulf shrimp, peeled skewered, lightly seasoned and grilled. Served with drawn butter and cocktail sauce.
One catfish fillet, one tilapia fillet, and three large shrimp. A perfect sampling of our blackened seafood. Served with tartar sauce, cocktail sauce, and drawn butter.
Menu for Buzzard Billy's Swamp Shack provided by Allmenus.com