CHICKEN VEGETABLE SOUP
SOUP OF THE DAY
Cup 4 / Bowl 5
TOWER O’ RINGS - Lightly battered, hand-cut onion
and poblano rings served w/ spicy ranch.
JALAPEÑO SHRIMP – Half a dozen jalapeño stuffed grilled shrimp, wrapped in apple-smoked
bacon and served with Dijon honey mustard.
TUNA CARPACCIO – Thinly sliced, pepper-crusted Yellow Fin tuna served with wasabi vinaigrette.
FRIED CALAMARI – Served with ancho mayonnaise and house-made marinara sauce.
QUESADILLA OF THE DAY – Served with pico de gallo, sour cream and tomatillo sauce.
SEAFOOD CAKES – A combination of salmon, tuna, shrimp and crab. Served with Remoulade sauce.
RAVEN TACOS – Two chicken, cheese and sour cream flautas drizzled
with tomatillo sauce and topped with pico de gallo.
BAKED BRIE – Baked French Brie filled with wild mushrooms. Served with baguette,
roasted garlic and olives.
FRIED OYSTERS – Half a dozen fresh Gulf oysters lightly battered in blue corn meal and grits.
Served with Remoulade sauce.
CEVICHE – Traditional Mexican recipe with a Texas accent.
RAVEN SAMPLER – Raven tacos, quesadilla, fried oysters, onion rings
and a seafood cake.
Add to any salad: Grilled Chicken 4 / Grilled Shrimp 5 / Fried Oysters 6 / Grilled Salmon 6
GARDEN SALAD – A mix of field greens with tomato, cucumber, carrot,
house-made croutons and your choice of dressing.
With entrée 4 / Sm 6 / Lg 8
CLASSIC CAESAR – Romaine, freshly grated Parmesan cheese and traditional Caesar dressing topped
with house-made croutons.
Sm 7 / Lg 9
SPINACH SALAD – Fresh spinach, red onion, bacon bits, mushroom, diced egg and Swiss cheese with
your choice of dressing.
Sm 9 / Lg 11
BALSAMIC STRAWBERRY SALAD – Romaine and spinach, marinated strawberries, spiced pecans, red
onion and crumbled Bleu cheese with balsamic vinaigrette.
BLACK PEPPER STEAK SALAD – Mesquite grilled skirt steak served over mixed greens with cucumber,
roasted red pepper, Feta cheese, Kalamata olives and your choice of dressing.
GRILLED SALMON SALAD – Grilled 4oz. Atlantic salmon filet served over mixed field greens with
mushroom, carrot, roasted corn and pico de gallo. Tossed with low fat lemon caper vinaigrette.
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.
SALAD COMBO – Chicken salad and tuna salad with fruit or potato salad.
Balsamic Vinaigrette, Lemon Caper Vinaigrette, Bleu Cheese,
Spicy Ranch, Dijon Honey Mustard
SHRIMP ÉTOUFFÉE – Served over jalapeño-cheese cornbread with sautéed green beans.
PECAN CRUSTED CHICKEN – Topped with ancho-cream sauce and served with grilled sweet potatoes
and sautéed green beans.
CEDAR PLANK SALMON – 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 – Beef roast and root vegetables slow cooked in a port and red wine sauce. Served with
toasted sourdough bread.
RAVEN DINNER – 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 – A dozen fresh Gulf oysters lightly battered in blue corn meal and grits. Served with
Remoulade sauce and house-cut French fries.
VEGETABLE PLATE – Grilled Portabella mushroom, grilled sweet potatoes, squash casserole, sautéed
spinach and sautéed green beans.
CHICKEN ENCHILADAS – Grilled chicken and Monterey Jack cheese enchiladas topped with ancho
chili sauce and pico de gallo.
SWEET POTATO / SPINACH ENCHILADAS – Sweet potato, spinach, red onion, mushroom and garlic
enchiladas topped with ancho cream sauce and Monterey Jack cheese.
SEAFOOD ENCHILADAS – Shrimp, crab and Monterey Jack cheese enchiladas topped with tomatillo
sauce and pico de gallo.
MESQUITE GRILLED STEAKS AND ENTRÉES
All steaks are grilled to order.
BEEF TENDERLOIN - Tender 8oz. bacon-wrapped filet served with garlic mashed
potatoes and grilled vegetables.
NEW YORK STRIP - 14oz. strip marinated in bourbon, red wine, and spices served
with garlic mashed potatoes and grilled vegetables.
CHIPOTLE-HONEY GLAZED PORK CHOPS – Twin bone-in pork chops topped with
roasted black bean salsa and sweet potato ribbons.
Served with sautéed spinach and grilled sweet potatoes.
GRILLED CATFISH - A Texas staple. Marinated then cooked over the wood fire grill. Served with
herb rice and grilled vegetables.
SALMON STEAK – Fresh Atlantic salmon grilled to order. Served with herb rice and
RAINBOW TROUT – Grilled with a honey-Dijon glaze. Served over French green lentils with bacon
and warm spinach salad with spiced pecans.
FISH TACOS – Grilled fish tacos with chipotle cream sauce and pineapple-mango salsa. Served
with herb rice and black beans.
TODAY’S FRESH CATCH – Served with herb rice and grilled vegetables.
POBLANO LIME CHICKEN – Lightly marinated chicken breast topped with lime-infused poblano
strips. Served with herb rice and grilled vegetables.
DELICIOUS PASTA DISHES
BLACKENED CHICKEN PASTA – Blackened chicken breast and Portabella mushroom tossed with
fettuccine in a spicy cream sauce. Topped with pico de gallo andParmesan cheese.
GRILLED SHRIMP PASTA – Portabella 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 – Spinach and egg fettuccine with mixed julienne vegetables tossed in a light
vegetable broth, topped with Parmesan cheese.
with Chicken 14 / Shrimp 15 / Salmon 16
ADD TO ANY ENTREE
Grilled Shrimp 5 Grilled Chicken 4 Fried Oysters 6
Grilled Vegetables 3 Grilled Salmon 6 Shoestring Onions 3
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
Cheeses: Swiss, Cheddar, Monterey Jack and crumbled Bleu Cheese
MESQUITE GRILLED BURGER - A fresh, grilled-to-order 8oz. patty.
RAVEN CHEESEBURGER - Mesquite grilled burger topped with Jack and cheddar cheeses.
TURKEY BURGER - Mixed with fresh herbs, spices and mozzarella.
BLACKENED TUNA - 6oz. Blackened Yellow Fin tuna steak, grilled to order, topped with
avocado & mango-pineapple salsa.
PORTABELLA BURGER - Juicy grilled Portabella mushroom topped with pesto.
BLUE CORN FRIED CATFISH - Served with jalapeño tartar sauce.
MESQUITE GRILLED CHICKEN - Topped with mixed olive tapenade.
CHICKEN SALAD SANDWICH - Chicken breast, celery and herb mayonnaise. Served on your choice
of sourdough or whole wheat bread.
TUNA SALAD - Tuna, red bell pepper, scallions, celery and herb mayonnaise. Served on your choice
of sourdough or whole wheat bread.
MARGHERITA GRILLED CHEESE - Fresh Mozzarella, marinated Roma tomatoes and pesto
on sourdough bread.
Garlic Mashed Potatoes / Grilled Vegetables / Sautéed Spinach / Herb Rice
Green Beans / Grilled Sweet Potato Wedges / Squash Casserole / House-Cut French Fries
(served after 5pm)
(served after 5pm)
CHICKEN FRIED STEAK 15
served all day!
HERB ROASTED CHICKEN 17
BLUE CORN FRIED CATFISH 16
CRAB & CRAWFISH ENCHILADAS 17
Friday & Saturday:
CHEF'S PICK (price varies)
All breads and desserts made fresh daily at PICNIC.
Water served on request. Gratuity included for large parties or split checks.