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Farm-raised alligator tail. Sliced into thin strips, hand breaded and deep-fried to a golden brown. Served with a creole honey mustard dipping sauce.
A south texas specialty. Fresh bacon-wrapped chicken tenders stuffed with sliced jalapenos and pepperjack cheese. Served with ranch dressing.
Flour tortilla stuffed with juicy diced chicken breast meat, monterey jack and cheddar cheeses, onion, tomato and red bell pepper. Served with salsa and sour cream.
Tortilla chips topped with our own red beans, monterey jack cheese sauce, mild banana peppers, fresh pico de gallo and sour cream. Served with salsa. Add blackened, jerk or mean green chicken or andouille sausage $3.50
Premium butterflied shrimp dusted in a spicy seasoned flour featuring franks original redhot sauce then fried to a golden brown. Served with ranch dressing.
Named for their popcorn like appearance. Crawfish tails, hand breaded and deep-fried to a golden brown. Served with new orleans remoulade.
Huge hand sliced mozzarella cheese sticks, hand breaded and fried to a golden brown. Served with marinara sauce
Small cubes of jalapeno pepper jack cheese hand breaded and deep fried to a golden brown. Served with ranch dressing.
Creamy spinach dip made from scratch with artichoke hearts, four cheeses, pecans and of course beer. Served with toast points.
Andouille sausage wrapped in bacon, sprinkled with brown sugar and drizzled with maple syrup.
Our homemade classic cheese dip with sausage, diced tomatoes and green chili peppers. Served with tortilla chips.
Thick crinkle-cut dill pickle chips hand-breaded and fried. Served with ranch dressing.
Six fried fresh oysters on tortilla chips topped with our own chipotle sauce and fresh pico de gallo. (To ensure the freshest products for our customers, we may occasionally be out of fresh oysters)
Juicy slices of chicken breast that have been blackened using the traditional louisiana cooking method. Served over fresh salad greens with tomato, red onion, cucumber and cheddar and monterey jack cheese. (Grilled chicken can be substituted at no additional charge)
Boneless chicken breast marinated in and rubbed with an authentic sweet and fiery jamaican jerk paste, then grilled, sliced and served atop fresh salad greens with tomato, red onion, cucumber and cheddar and monterey jack cheeses.
Romaine lettuce tossed with balsamic vinaigrette and topped with red onion, artichoke hearts, kalamata olives, feta cheese and fresh grilled diced chicken breast. substitute blackened shrimp $13.99 or available without chicken or shrimp $6.99
Butterflied shrimp dusted with seasoned flour featuring franks original redhot sauce. Fried to a golden brown and served over a bed of fresh greens with tomato, cucumber, red onion and cheddar and monterey jack cheeses.
Sliced grilled chicken breast drizzled with own mean green jalapeno lime sauce served over fresh salad greens with tomato, red onion, cucumber, cheddar and monterey jack cheese. Awesome with our house ranch dressing
Romaine lettuce tossed with a premium caesar dressing, sprinkled with shredded parmesan cheese, diced tomatoes and grilled chicken breast. Substitute blackened shrimp $13.99
Fresh salad greens tossed with tomato, cucumber, red onion and monterey jack and cheddar cheeses. Served with your choice of dressing.
A magnificent blend of gulf shrimp, crawfish tails and andouille sausage, in a highly seasoned roux-based broth served over rice. This is one of our signature dishes that should accompany any meal.
A creamy blend of crabmeat, corn, green onions and creole herbs and spices make up this delicious soup.
Grilled and diced chicken breast and andouille sausage, in a highly seasoned roux-based broth served over rice.
This special recipe, created by the south wisconsin legend, is a special blend of beer, cheeses, potato, celery, mushrooms and spices. The best beer cheese soup you will ever taste.
Succulent and tender gulf shrimp sauteed in Creole herbs and spices to give the classic alfredo a flavorful twist that is like none youve ever tasted before.
Diced chicken breast, sauteed in creole herbs and spices to give the classic alfredo a flavorful twist that is like none youve ever tasted before. Substitute blackened chicken if you prefer.
Tender crawfish tails sauteed in creole herbs and spices to transform the classic alfredo into a rich golden louisiana delicacy.
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.
A taste as sinful as the celebration its named for. Andouille sausage, chicken and ham sauteed in creole herbs and spices then blended with fettuccine noodles and our alfredeaux sauce.
Our classic jambalaya with andouille sausage, chicken and ham tossed with fettuccine noodles instead of rice, topped with mozzerella and parmesan cheeses. A great spicy dish for pasta lovers.
Seasoned broccoli, carrots, green beans, red and yellow peppers tossed with our fettuccine alfredeaux and topped with asiago cheese.
Fresh shrimp hand breaded and fried and served with our homemade remoulade sauce.
Farm raised catfish filet, your choice southern style breaded and fried or seasoned and blackened. Served with tartar sauce.
Juicy, philly-style chicken breast grilled with onions, bell pepper, mushrooms and swiss cheese. Served with a side of mayo.
A great tasting mild flavored fillet. Blackened or fried. Served with tartar sauce.
USDA choice philly beef grilled with onions, bell pepper, mushrooms and swiss cheese. Served with a side of mayo.
Andouille sausage (pronounced ahn-doo-ee) is a spicy, heavily smoked cajun sausage. Grilled, topped with swiss cheese and served in a french roll with a side of mayo.
The bacon lovers classic loaded with bacon, lettuce and tomato. Served with a side of cajun aioli.
A delicious blend of artichoke hearts, mushrooms, red bell pepper, sun-dried tomato pesto and spinach, sauteed in olive oil and garlic, then finished with a hint of asiago cheese. The best vegetarian sandwich youll ever eat.
Fresh oysters breaded in cornmeal and fried. Served with tarter or cocktail sauce.
Chicken breast seasoned with jerk marinade, onions, red and green bell peppers, mushrooms and jalapeno muenster cheese.
Classic alligator meat sliced thin, hand breaded in spicy cornmeal and fried. Dressed with creole honey mayo.
Shaved andouille sausage grilled with bell peppers, mushrooms and onions then smothered with melted jalapeno muenster cheese. Dressed with creole honey mayo
Our secret jalapeno lime sauce with one of a kind flavor
Sweet and sour with a kick
A nod to our neighbors from eastern new york, this is the original
A carolina mustard-based favorite
Two favorites combined into one great tasting sauce!
Nutty, spicy, good
Two farm-raised fillets. One of the best fish for blackening. Most people dont realize that catfish can be this good
A large fillet of the wisconsin favorite, done in a brand new way.
Two breast fillets. This is a great way to do chicken.
Six large gulf shrimp, peeled, skewered and blackened. Served with drawn butter and cocktail sauce.
An 8 ounce salmon fillet done just right and served with a dijon dill sauce.
Also known as st. peters fish, tilapia is a white, flaky, mild tasting fish perfect for blackening.
A perfect sampling of our blackened dishes. Choose any three of the following: catfish, tilapia, chicken, or shrimp.
A twelve-ounce cut of juicy prime rib, blackened and served with a horseradish cream sauce. Due to the blackening process cooked to a minimum degree of medium well only.
A twelve ounce cut of USDA choice beef, perfectly seasoned, grilled and drizzled with a tangy brown sauce of garlic, mushrooms and burgundy wine. 12 oz. strip available without sauce $18.99
Half pound fresh beef patty topped with your choice of swiss, american, cheddar, pepperjack, provolone or monterey jack cheese.
Half pound fresh beef patty seasoned with our blackening spices, grilled and topped with bacon and fromage bleu cheese.
Half pound seasoned fresh beef patty grilled and topped with bacon and cheddar cheese then smothered in barbecue sauce
Two quarter-pound ground beef patties, grilled and topped with sauteed mushrooms, swiss cheese and our own secret sauce.
Grilled chicken breast fillet marinated using our own sweet and tangy recipe.
Many creole people were of jamaican descent and their food style made it to new orleans. A grilled chicken breast marinated in a heavily seasoned sweet and fiery marinade.
Juicy chicken breast, dipped in butter, seasoned and blackened.
Boneless chicken breast, dipped in butter, seasoned and blackened. Topped with sautéed mushrooms, our own secret sauce and swiss cheese.
A hand breaded chicken breast fried to a golden brown and coated with our own mean green jalapeno lime sauce.
The classic bacon, lettuce and tomato with spicy cajun aioli served on your choice of toasted jalapeno bread or texas toast.
Half pound certified angus beef with our jerk rub blended in, hand pattied fresh daily. Served on toasted jalapeno bread, topped with grilled onions, jalapeno ranch, swiss and jalapeno muenster cheeses.
Spiced turkey breast, bacon and swiss cheese with spicy cajun aioli on grilled Texas toast.
Shaved ham and turkey with swiss, american cheese, bacon, lettuce, tomatoes and onions on toasted jalapeno bread with spicy cajun aioli.
The sandwich that made new orleans famous. Capicola, genoa salami, ham, provolone and olive salad served on seasoned muffaletta bread.
Half pound certified beef topped with cole slaw, creole honey mustard, jalapeno bacon and jalapeno muenster cheese, served on a jalapeno bun
Half pound of certified angus beef with our jerk rub blended in, hand pattied fresh daily. Topped with jalapeno muenster and served on a jalapeno bun
A blend of black beans, red bell peppers and panko bread crumbs make up this patty. Finished with provolone cheese and sweet chili aioli
Fried chicken breast tossed in buffalo sauce, topped with jalapeno bacon, drizzled with jalapeno ranch and finished with swiss cheese
Three fried chicken tenders drizzled with jalapeno ranch, topped with jalapeno muenster and cheddar cheeses, jalapeno bacon and tomato all on toasted jalapeno bread
With one hushpuppy
It doesnt get anymore cajun than this. One blackened catfish fillet, a half order of jambalaya, a cup of seafood gumbo and hushpuppies. Substitute tilapia for catfish if you prefer.
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 hushpuppies.
With this classic dish, we simmer red beans for hours in a special blend of herbs and spices, then ladle them over rice. Served with hushpuppies.
Andouille sausage is a spicy, heavily smoked cajun sausage used almost exclusively in louisiana. Grilled and served atop a mound of red beans and rice, it makes an excellent complete meal. Served with hushpuppies.
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 grilled bread. Substitute crawfish if you like.
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 grilled bread.
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 grilled bread. Substitute shrimp if you like.
A combination platter of crawfish etouffee and fried crawfish tails. Served with rice, hushpuppies and grilled bread.
The name for this classic louisiana dish is translated as ham and rice. Using the french word jambon for ham and the African word ya for rice, our version is a spicy blend of ham, chicken breast andouille sausage, rice, tomatoes, onions, celery and bell pepper. Served with grilled bread.
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 grilled bread.
Farm-raised alligator strips, hand breaded and deep fried to a golden brown. Served with creole honey mustard
A large fillet of the wisconsin favorite, rolled in a southern style breading and fried to a golden brown.
Two farm-raised fillets rolled in a southern style breading and fried to a golden brown. Served with tartar sauce.
Two hand breaded fillets in our southern style breading. Served with tartar sauce.
Five large butterflied shrimp deep fried to a golden brown. Served with cocktail sauce.
One catfish fillet, one tilapia fillet and two large shrimp. Served with cocktail sauce and tarter sauce.
Fresh oysters corn meal breaded and fried, served with cocktail sauce or tarter sauce.
Home-style chicken tenders served with your choice of ranch, BBQ or honey mustard dipping sauce
Gulf shrimp, sliced mushrooms and green onions sauteed in a creole style parmesan cream sauce, ladled over a hand breaded, fried chicken breast. Served atop rice with vegetables.
Farm-raised alligator strips, sauteed with mushrooms and green onions in a mildly spicy cajun cream sauce. Served around a mound of rice with grilled bread.
A fresh eight-ounce yellow fin tuna steak, lightly blackened then drizzled with a delicate burgundy wine sauce. Served with rice and vegetables.
Half an eggplant, hollowed out like a cajun canoe known as a pee-row, hand breaded, fried, then filled with shrimp, crabmeat, mushrooms and green onions sauteed in a seasoned au gratin sauce. Served with rice and vegetables.
Pronounced chop-a-too-lus and named for a native louisiana indian tribe. A grilled chicken breast seasoned with cajun spices served over a hash of diced fried potatoes, ham, mushrooms and green onions topped off with a new orleans bearnaise sauce. Served with vegetables.
A hand breaded chicken breast fried to a golden brown, topped with seasoned seafood au gratin sauce made with crabmeat, shrimp, mushrooms and green onions. Served atop rice with vegetables.
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.
Large gulf shrimp stuffed with jalapenos and pepperjack cheese, wrapped in bacon and served with rice, vegetables, ranch dressing and cocktail sauce
A culinary adventure through bayou country. Fried crawfish, fried alligator tail and fried oysters served with a trio of sauces: creole honey mustard, remoulade and tarter. Served with fries, hushpuppies and cole slaw.
Menu for Buzzard Billy's provided by Allmenus.com
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