Menu

Appetizers

• Smoked Salmon Deviled Eggs

  10

  Topped with pickled onions and capers. Limited availability; please ask your server.

• Tower O’ Rings

  12

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

• Jalapeño Shrimp

  18

  Grilled Gulf shrimp and jalapeño wrapped in applewood-smoked bacon and served with Dijon honey mustard sauce.

• Fried Calamari

  19

  Served with ancho mayonnaise and fresh marinara sauce.

• Quesadilla of the Day

  12

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

• Raven Tacos

  13

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

• Baked Brie

  19

  Filled with mushrooms and served with sourdough baguette, roasted garlic spread, raspberry preserves and Greek olives.

• Chicken Vegetable Soup

  cup 6 / bowl 8

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Salads

Add any of the following to any salad:
Grilled Chicken 6 / Grilled Shrimp or Salmon 8 / Avocado 2

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

• Mixed Green Salad

  Sm 7 / Lg 11

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

• Classic Caesar

  Sm 9 / Lg 14

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

• Spinach Salad

  Sm 12 / Lg 16

  Fresh spinach, red onion, bacon bits, mushroom, diced egg and Swiss cheese with balsamic vinaigrette.

• Wedge Salad

  18

  With bacon, cherry tomato, julienned carrots, red radish and candied nuts. With bleu cheese vinaigrette dressing.

• Balsamic Strawberry Salad

  18

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

• Spicy Southwestern Caesar

  18

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

• Grilled Salmon Salad

  21

  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.

• Black Pepper Steak Salad

  20

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

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Raven Favorites

Add to any entrée
Grilled Shrimp or Salmon 7 / Grilled Chicken 5
Grilled Vegetables 5 /  Shoestring Onions 4

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

• Meatloaf

  21

  Served with green beans and garlic mashed potatoes. Formerly a weekly special, we brought it on full-time because it’s so popular.

• Pecan Crusted Chicken

  23

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

• Cedar Plank Salmon

  27

  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.

• Raven Dinner

  20

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

• Vegetable Plate

  21

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

• Chicken Enchiladas

  20

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

• Veggie Enchiladas

  20

  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.

• Shrimp Enchiladas

  23

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

• Blue Corn Fried Catfish

  23

  Gulf Coast catfish lightly breaded in grits and blue cornmeal. Topped with pico de gallo and served with garlic mashed potatoes and sautéed green beans.

• Blue Corn Fried Catfish Tacos

  21

  Topped with red cabbage and jalapeño tartar sauce on the side. Served with herb rice and black beans.

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Mesquite Grilled Steaks and Entrées

• Bacon Wrapped Filet

  42

  Tender 8 oz. Copper Creek Cattle Company bacon-wrapped premium Black Angus filet served with bourbon and red wine glaze with garlic mashed potatoes and grilled vegetables.

• New York Strip

  44

  14 oz. Copper Creek Cattle Company Premium Black Angus strip served with bourbon and red wine glaze, garlic mashed potatoes and grilled vegetables.

• Chipotle-Honey Glazed Pork Chops

  33

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

• Poblano Lime Grilled Chicken

  20

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

• Grilled Blackened Catfish

  23

  The Texas staple, with herb rice and sautéed spinach.

• Salmon Steak

  26

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

• Rainbow Trout

  25

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

• Grilled Fish Tacos

  21

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

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Pasta

• Pasta Primavera

  17

  Julienne vegetables tossed with fettuccine in a light vegetable broth topped with Parmesan cheese.
  Add: Grilled Chicken 6 / Grilled Shrimp or Salmon 8

• Blackened Chicken Pasta

  21

  Fettuccine and portobello mushroom tossed in a spicy cream sauce topped with blackened chicken breast, pico de gallo and Parmesan cheese.

• Grilled Shrimp Pasta

  23

  Portobello mushroom, spiced pecans and sun-dried tomatoes tossed with fettuccini in a zesty pesto sauce. Topped with Parmesan cheese and mesquite grilled shrimp.

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Burgers and Sandwiches

Burgers and chicken sandwiches served open-faced on a potato 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
2 each

Cheeses:  Swiss, Cheddar, Monterey Jack, Mozzarella or crumbled Bleu Cheese

• Raven Steak Burger

  17

  Fresh 8 oz. Copper Creek Cattle Company burger patty. Grilled to order.

• Raven Cheeseburger

  19

  Same as above, topped with Monterey Jack & cheddar cheeses.

• Turkey Burger

  17

  Mixed with fresh herbs, spices and mozzarella.

• Portobello Burger

  17

  Juicy grilled portobello mushroom topped with pesto.

• Pecan Crusted Chicken Sandwich

  20

  On a potato bun with ancho cream sauce on the side.

• Mesquite Grilled Chicken Sandwich

  17

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

• Fried Catfish Sandwich

  20

  Blue cornmeal fried catfish on a potato bun with lettuce & tomato and jalapeño tartar sauce on the side.

• Margherita Grilled Cheese

  16

  Fresh mozzarella, marinated Roma tomatoes and pesto on sourdough bread.

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Kids Menu

• Grilled Cheese with French Fries

  8

• Chicken Strips with French Fries

  8

• PB&J with Fruit

  6

• Hamburger with French Fries

  8

• Cheeseburger with French Fries

  9

• Grilled Shrimp with French Fries

  9

• Fusilli Pasta with Butter or Marinara Sauce

  6

  with Grilled Chicken 8

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Desserts

All desserts are made fresh daily next door at PICNIC.

• Fudge Brownie Melt

  9

  Warm, molten fudge-center brownie with chocolate, caramel and espresso sauces. Served à la mode.

• Carrot Cake

  9

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

• Vanilla Crème Brûlée

  9

  Served with fresh berries and whipped cream.

• Peanut Butter Pie

  9

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

• Seasonal Fruit Crisp

  9

  Flavor of the day. Served warm with ice cream.

• Ice Cream

  7

  Blue Bell® Vanilla Bean

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Dessert Wine, Port and Coffees

• Ramos-Pinto Collector Port

  10

  Port with deep fruit aromas and flavors. Both velvety and youthful.

• Ramos Pinto Ruby Port

  8

• Taylor Fladgate 10 Year Tawny Port

  11

• Domaine du Haut Montlong

  12

  Sweet table wine. France.

• Raven Coffee

  10

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

• Mexican Coffee

  10

  With tequila and Kahlua.

• Irish Coffee

  10

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

• Espresso

  5

• Cappuccino

  6

• Latte

  7

All desserts are made fresh daily next door at Picnic.

Water served on request. Gratuity included for large parties or split checks.
10% packaging charge for all to-go orders.

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.