Menu

Soups

• Chicken Vegetable

  cup 4 / bowl 5

• Soup of the Day

  cup 4 / bowl 5

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Appetizers

• Tower O’ Rings

  9

  Lightly battered, hand-cut onion and poblano rings served with Spicy Ranch.

• Jalapeño Shrimp

  15

  Half a dozen jalapeño stuffed grilled shrimp wrapped in apple-smoked bacon and served with Dijon honey mustard.

• Fried Calamari

  11

  Served with ancho mayonnaise and house-made marinara sauce.

• Raven Sampler

  24

  Raven tacos, quesadilla, fried oysters, onion rings and a crab cake.

• Crab Cakes

  15

  Southwestern style with corn, cilantro, chiles and ancho mayo.

• Quesadilla of the Day

  10

  Served with pico de gallo, sour cream and tomatillo sauce.

• Raven Tacos

  9

  Two chicken, cheese and sour cream flautas drizzled with tomatillo sauce and topped with pico de gallo.

• Fried Oysters

  market

  Half a dozen fresh Gulf oysters lightly battered in blue cornmeal and grits. Served with rémoulade sauce.

• Baked Brie

  15

  Stuffed with mushrooms and served warm with mixed Greek olives, sourdough bread, garlic spread, raspberry preserves.

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Salads

Add any of the following to any salad:
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

  16

  Grilled skirt steak over mixed greens, cucumber, roasted red pepper, feta cheese and Kalamata olives with your choice of dressing.

• Grilled Salmon Salad

  17

  Grilled 4 oz. Atlantic salmon filet over mixed field greens, mushroom, carrot, roasted corn and pico de gallo. Tossed in low fat lemon caper vinaigrette.

• Spicy Southwestern Shrimp Caesar

  16

  Romaine tossed in spicy Caesar dressing and topped with roasted corn/black bean salsa, Parmesan cheese, tortilla strips and mesquite grilled shrimp.

• Classic Caesar

  Sm 7 / Lg 10

  Romaine, freshly grated Parmesan cheese and traditional Caesar dressing topped with house-made croutons.

• Mixed Green Salad

  with entrée 4 / Sm 6 / Lg 9

  Mix of field greens with tomato, cucumber, carrot and house-made croutons with your choice of dressing.

• Spinach Salad

  Sm 9 / Lg 12

  Fresh spinach, red onion, bacon bits, mushroom, diced egg and Swiss cheese with your choice of dressing.

• Wedge Salad

  16

  With bacon, cherry tomato, julienned carrots, red radish, candied walnuts & pistachios, honey and molasses. With bleu cheese vinaigrette dressing.

• Balsamic Strawberry Salad

  14

  Romaine and spinach, marinated strawberries, spiced pecans, red onion and crumbled bleu cheese with balsamic vinaigrette.

• Lump Crab & Avocado Salad

  22

  Raven-grown hydroponic butter lettuce with marinated lump crab, avocado, black sesame seeds, nori strips, red & yellow bell peppers, green onion, Togarashi mild chili pepper and spice blend seasoning, wonton crisps and creamy miso dressing.

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Add to any entrée
Grilled Shrimp 6 / Grilled Chicken 4 / Fried Oysters 6
Grilled Vegetables 4 / Grilled Salmon 6 / Shoestring Onions 3

Sides
Garlic Mashed Potatoes / Grilled Vegetables / Sautéed Spinach / Herb Rice / Green Beans
Squash Casserole / Grilled Sweet Potato Wedges / House-Cut French Fries
5 each

Raven Favorites

• Chicken Enchiladas

  15

  Grilled chicken and Monterey Jack cheese enchiladas topped with ancho chile sauce and pico de gallo. Served with herb rice and black beans.

• Sweet Potato / Spinach Enchiladas

  14

  Sweet potato, spinach, red onion, mushroom and garlic enchiladas topped with ancho cream sauce and Monterey Jack cheese. Served with herb rice and black beans.

• Seafood Enchiladas

  17

  Shrimp, crab and Monterey Jack cheese enchiladas topped with tomatillo sauce and pico de gallo. Served with herb rice and black beans.

• Pecan Crusted Chicken

  17

  Topped with ancho cream sauce and served with grilled sweet potatoes and sautéed green beans.

• Cedar Plank Salmon

  20

  Fresh Atlantic salmon broiled on a cedar plank and topped with roasted corn/black bean salsa and wasabi aioli. Served on a bed of field greens with garlic mashed potatoes.

• Pot Roast

  17

  Beef roast and root vegetables slow cooked in a port and red wine sauce. Served with toasted sourdough bread.

• Raven Dinner

  16

  Three chicken, cheese and sour cream flautas drizzled with tomatillo sauce, topped with pico de gallo and served with herb rice and black beans.

• Fried Oysters

  market

  One dozen fresh Gulf oysters lightly battered in blue corn meal and grits.
  Served with rémoulade sauce and house-cut French fries.

• Vegetable Plate

  17

  Grilled portobello mushroom, grilled sweet potatoes, squash casserole, sautéed spinach and green beans.

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Mesquite Grilled Steaks and Entrées

• Beef Tenderloin

  32

  Tender 8 oz. bacon-wrapped filet topped with herb butter served with garlic mashed potatoes and grilled vegetables.

• New York Strip

  34

  14 oz. strip topped with bourbon and red wine glaze served with garlic mashed potatoes and grilled vegetables.

• Chipotle-Honey Glazed Pork Chops

  26

  Twin bone-in pork chops topped with roasted corn/black bean salsa served with sautéed spinach and grilled sweet potatoes.

• Grilled Blackened Catfish

  17

  The Texas staple, with herb rice and grilled vegetables.

• Salmon Steak

  20

  Fresh 8 oz. Atlantic salmon filet grilled to order. Served with herb rice and grilled vegetables.

• Rainbow Trout

  18

  Grilled with a honey-Dijon glaze. Served over French green lentils with bacon and warm spinach salad with spiced pecans.

• Grilled Fish Tacos

  16

  Topped with red cabbage, chipotle cream sauce and pineapple-mango salsa. Served with herb rice and black beans.

• Today’s Fresh Catch

  market

  Chef’s delicious selection.

• Poblano Lime Chicken

  16

  Lightly marinated chicken breast topped with lime-infused poblano strips. Served with herb rice and grilled vegetables.

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Pasta

• Blackened Chicken Pasta

  15

  Blackened chicken breast and portobello mushroom tossed with fettuccine in a spicy cream sauce. Topped with pico de gallo and Parmesan cheese.

• Grilled Shrimp Pasta

  17

  Portobello mushroom, toasted pecans, sun-dried tomato and Parmesan cheese tossed with fettuccine in a zesty pesto sauce and topped with mesquite grilled shrimp.

• Pasta Primavera

  13

  Spinach and egg fettuccine with mixed julienne vegetables tossed in a light vegetable broth, topped with Parmesan cheese.
  With: chicken 15 / shrimp 16 / salmon 17

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Burgers and Sandwiches

Served open-faced on whole wheat or onion bun with lettuce, tomato, onion and pickle.
With your choice of house-cut French fries, potato salad or fruit.
Add: bacon, cheese, sautéed onions, sautéed mushrooms,
poblano strips, avocado or pesto
1 each
Cheeses:  Swiss, Cheddar, Monterey Jack and crumbled Bleu Cheese

• Mesquite Grilled Burger

  13

  Fresh all beef 8 oz. patty. Grilled to order.

• Raven Cheeseburger

  14

  Fresh 8 oz. burger topped with Monterey Jack & cheddar cheeses.

• Turkey Burger

  13

  Mixed with fresh herbs, spices and mozzarella.

• Portobello Burger

  12

  Juicy grilled portobello mushroom topped with pesto.

• Fried Catfish & Oyster Poboy

  15

  Blue corn meal fried catfish and oyster poboy on house-made roll, lettuce, tomato and jalapeño tartar sauce.

• Mesquite Grilled Chicken

  13

  Freshly grilled 6 oz. breast topped with mixed olive tapenade.

• Margherita Grilled Cheese

  12

  Fresh mozzarella, marinated Roma tomatoes and pesto on sourdough bread.
  Served with your choice of house-cut French fries, potato salad or fruit salad.

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Dinner Specials

Served after 5:00 p.m.

• Sunday: Chicken Fried Steak

  16

  Served all day.

• Monday: Herb Roasted Chicken

  18

• Tuesday: Blue Corn Catfish

  16

• Wednesday: Meatloaf

  17

• Thursday: Crab and Crawfish Enchiladas

  17

• Friday & Saturday: Chef’s Pick

  market

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Kids Menu

• Grilled Cheese and French Fries

  6

• Chicken Strips and French Fries

  6

• PB&J with Fruit

  4

• Hamburger and French Fries

  6

• Cheeseburger and French Fries

  7

• Grilled Shrimp with French Fries

  8

• Jack’s Special

  6

  One large flour tortilla, two pieces of corn, rice and fruit.

• Fusilli Pasta with Butter

  4

  With grilled chicken 6

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Desserts

All desserts are made fresh daily next door at PICNIC.

• Fudge Brownie Melt

  7

  Warm, molten fudge-center brownie with chocolate, caramel and espresso sauces.

• Carrot Cake

  7

  Tall, moist and sincere . . . made with orange zest, pecans and cream cheese icing.

• Toasted Angel Food Cake

  7

  Non-fat dessert served with raspberry sauce.

• Vanilla Crème Brûlée

  7

  Served with fresh berries and whipped cream.

• Peanut Butter Pie

  7

  Creamy, frozen peanut butter mousse with a thick Oreo cookie crumb crust.

• Ice Cream

  7

  Blue Bell® Vanilla Bean

• Seasonal Fruit Crisp

  7

  Flavor of the day. Served warm with ice cream.

• Fruit Tart

  7

  Flavor of the day.

• Sorbet

  7

  No sugar added option.

• Cheesecake

  7

  Please ask your server for today’s choices.

• The ‘Other’ Chocolate Dessert

  7

  Please ask your server for today’s choices.

Dessert Wines, Ports and Coffees

• Ramos Pinto Ruby

  6

  Deep fruit aromas and flavors. Both velvety and youthful.

• Taylor Fladgate

  9

  10-year old tawny; gentle and full-bodied.

• Essencia

  7

  Distinctive flavor from orange and Muscat grapes.

• Raven Coffee

  10

  With Bailey’s Irish Cream, Kahlua and Gran Marnier topped with whipped cream.

• Café Bonapart

  10

  Brandy and cappuccino.

• Mexican Coffee

  10

  With tequila and Kahlua.

• Irish Coffee

  10

  With Bushmill’s Irish whiskey and sugar topped with whipped cream.

• Espresso

  4

• Cappuccino

  5

• Latte

  6

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Water served on request. Gratuity included for large parties or split checks.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. Some of our menu items contain nuts. If you are allergic to any food items, please ask your server about any menu item(s) you are considering.