- Sunday Brunch Menu -

DRINKS

Fresh Squeezed Orange Juice
3
Mimosa
6
Houston’s Best Bloody Mary
8

Espresso
4

Cappuccino
5

Latte
6


APPETIZERS

TOWER O’ RINGS Lightly battered, hand-cut onion and
poblano rings served with spicy ranch. 7

JALAPEÑO SHRIMP – Half a dozen jalapeño stuffed grilled shrimp, wrapped in
apple-smoked bacon and served with Dijon honey mustard. 12
      
FRIED CALAMARI – Served with ancho mayonnaise and
house-made marinara sauce. 10

RAVEN SAMPLER – Raven tacos, quesadilla, fried oysters,
onion rings and a crab cake. 22

CRAB CAKES – Southwestern style with corn,
cilantro, chiles, and Ancho Mayo. 14

CHICKEN VEGETABLE SOUP
cup 4 / bowl 5

 

BRUNCH

QUICHE OF THE DAY Served with mixed field greens and
balsamic vinaigrette dressing. 10

MONTE CRISTO – A lightly battered and fried sandwich with turkey, ham, Swiss
and Monterey Jack cheese on panini bread.  Served with
raspberry preserves and French fries. 14

MIGAS Eggs scrambled with sautéed mushrooms, onions, Monterrey Jack cheese
and corn tortilla chips. Topped with tomatillo sauce. Served with
black beans and green chile cheese grits. 11

EGGS BENEDICT – Toasted English muffins and sliced Canadian bacon
topped with poached eggs and ancho hollandaise.
Served with green chile cheese grits. 12

SOUTHWEST ENCHILADAS Stacked grilled chicken enchiladas with tomatillo
sauce, topped with a fried egg and served with black beans and green chile cheese grits. 14

CRAB CAKES BENEDICT – Two seafood cakes served over sautéed spinach topped with poached eggs and
ancho hollandaise. Served with green chile cheese grits. 16

BISCUITS & GRAVY – Two house-made biscuits topped with
cream gravy and bacon. 10
Add two fried eggs. 2

FRENCH TOAST Rustic white French bread marinated in an orange essence
egg batter and served with maple syrup and bacon. 10

 

SALADS, SANDWICHES AND BURGERS

Add to any dish:
Grilled Chicken 4 / Grilled Shrimp 6 / Fried Oysters 6 / Grilled Salmon 6

DRESSINGS:
Balsamic Vinaigrette, Lemon Caper Vinaigrette, Bleu Cheese, Ranch,
Spicy Ranch, Dijon Honey Mustard, Caesar, Spicy Caesar

BLACK PEPPER STEAK SALAD – Mesquite grilled skirt steak served over mixed greens with cucumber, roasted
red peppers, Feta cheese, Kalamata olives and your choice of dressing. 14

GRILLED SALMON SALAD – Grilled 4 oz. Atlantic salmon filet served over field greens with mushroom, carrot,
roasted corn and pico de gallo. Tossed with low fat lemon caper vinaigrette. 16

SPICY SOUTHWESTERN SHRIMP CAESAR – Romaine tossed with spicy Caesar dressing and topped with roasted
corn/black bean salsa, Parmesan cheese, tortilla strips and mesquite grilled shrimp. 15

MIXED GREEN SALAD – Mixed field greens with tomato, cucumber, carrot and house-made croutons with
your choice of dressing.
With entrée 4 / Sm 6 / Lg 9

CLASSIC CAESAR – Romaine lettuce tossed with traditional Caesar dressing and topped with freshly grated
Parmesan cheese and house-made croutons. 10

MARGHERITA GRILLED CHEESE – Fresh Mozzarella, marinated Roma tomatoes and pesto on sourdough bread.
Served with your choice of house-cut French fries, potato salad or fruit salad. 11

MESQUITE GRILLED BURGER OR CHEESEBURGER – A grilled-to-order fresh 8 oz. beef patty
served open-faced on whole wheat or onion bun with lettuce, tomato, onion and pickle. Served
with your choice of house-cut French fries, potato salad or fruit salad. 12/13

 

ENTRÉE SELECTIONS

CHICKEN FRIED STEAK - Texas-sized served with cream gravy, green chile
cheese grits and grilled vegetables. 15

GRILLED BLACKENED CATFISH A Texas staple. Marinated then mesquite grilled.
Served with herb rice and grilled vegetables. 17

RAINBOW TROUT – Mesquite grilled with a honey Dijon glaze. Served over French green lentils
with bacon and warm spinach salad with spiced pecans. 18

CHICKEN ENCHILADAS – Grilled chicken and Monterey Jack cheese enchiladas
topped with ancho chile sauce and pico de gallo. 15
 
SWEET POTATO / SPINACH ENCHILADAS – Sweet potato, spinach, red onion,
mushroom and garlic enchiladas topped with ancho cream sauce
and Monterey Jack cheese. 14

SEAFOOD ENCHILADAS – Shrimp, crab and Monterey Jack cheese
enchiladas topped with tomatillo sauce and pico de gallo. 17

TODAY’S FRESH CATCH – Served with herb rice and grilled vegetables. market price

POBLANO LIME CHICKEN – Lightly marinated, mesquite grilled chicken breast topped with
lime-infused poblano strips. Served with herb rice and grilled vegetables. 15


All breads and desserts are made fresh daily @ PICNIC.
Water served on request. Gratuity included for large parties or split checks.

 
1916 Bissonnet, Houston (713) 521-2027

© 2016 The Raven Grill, Houston