- Menu -

 

SOUPS

CHICKEN VEGETABLE SOUP
SOUP OF THE DAY

Cup 4 / Bowl 5


APPETIZERS

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

JALAPEÑO SHRIMP – Half a dozen jalapeño stuffed grilled shrimp, wrapped in apple-smoked
bacon and served with Dijon honey mustard.
12

TUNA CARPACCIO – Thinly sliced, pepper-crusted Yellow Fin tuna served with wasabi vinaigrette.
12

FRIED CALAMARI – Served with ancho mayonnaise and house-made marinara sauce.
10

QUESADILLA OF THE DAY – Served with pico de gallo, sour cream and tomatillo sauce.
9

SEAFOOD CAKES – A combination of salmon, tuna, shrimp and crab. Served with Remoulade sauce.
12

RAVEN TACOS – Two chicken, cheese and sour cream flautas drizzled
with tomatillo sauce and topped with pico de gallo.
6

BAKED BRIE – Baked French Brie filled with wild mushrooms. Served with baguette,
roasted garlic and olives.
12

FRIED OYSTERS – Half a dozen fresh Gulf oysters lightly battered in blue corn meal and grits.
Served with Remoulade sauce.
9

CEVICHE – Traditional Mexican recipe with a Texas accent.
12

RAVEN SAMPLER – Raven tacos, quesadilla, fried oysters, onion rings
and a seafood cake.
20

 

SALADS

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.
14

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.
13

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.
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.
14

SALAD COMBO – Chicken salad and tuna salad with fruit or potato salad.
10

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


RAVEN FAVORITES

SHRIMP ÉTOUFFÉE – Served over jalapeño-cheese cornbread with sautéed green beans.
17

PECAN CRUSTED CHICKEN – Topped with ancho-cream sauce and served with grilled sweet potatoes
and sautéed green beans.
16

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.
19

POT ROAST – Beef roast and root vegetables slow cooked in a port and red wine sauce. Served with
toasted sourdough bread.
14

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.
14

FRIED OYSTERS – A dozen fresh Gulf oysters lightly battered in blue corn meal and grits. Served with
Remoulade sauce and house-cut French fries.
18

VEGETABLE PLATE – Grilled Portabella mushroom, grilled sweet potatoes, squash casserole, sautéed
spinach and sautéed green beans.
15

CHICKEN ENCHILADAS – Grilled chicken and Monterey Jack cheese enchiladas topped with ancho
chili sauce and pico de gallo.
14

SWEET POTATO / SPINACH ENCHILADAS – Sweet potato, spinach, red onion, mushroom and garlic
enchiladas topped with ancho cream sauce and Monterey Jack cheese.
13

SEAFOOD ENCHILADAS – Shrimp, crab and Monterey Jack cheese enchiladas topped with tomatillo
sauce and pico de gallo.
16


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.
28

NEW YORK STRIP - 14oz. strip marinated in bourbon, red wine, and spices served
with garlic mashed potatoes and grilled vegetables.
30

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.
22

GRILLED CATFISH - A Texas staple. Marinated then cooked over the wood fire grill. Served with
herb rice and grilled vegetables.
16
                            
SALMON STEAK – Fresh Atlantic salmon grilled to order. Served with herb rice and
grilled vegetables.
19

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

FISH TACOS – Grilled fish tacos with chipotle cream sauce and pineapple-mango salsa. Served
with herb rice and black beans.
16

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

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


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.
14

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.
15

PASTA PRIMAVERA – Spinach and egg fettuccine with mixed julienne vegetables tossed in a light
vegetable broth, topped with Parmesan cheese.
10
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
1 ea.

Cheeses: Swiss, Cheddar, Monterey Jack and crumbled Bleu Cheese

MESQUITE GRILLED BURGER - A fresh, grilled-to-order 8oz. patty.
11

RAVEN CHEESEBURGER - Mesquite grilled burger topped with Jack and cheddar cheeses.
12

TURKEY BURGER - Mixed with fresh herbs, spices and mozzarella.
11

BLACKENED TUNA - 6oz. Blackened Yellow Fin tuna steak, grilled to order, topped with
avocado & mango-pineapple salsa.
14

PORTABELLA BURGER - Juicy grilled Portabella mushroom topped with pesto.
10

BLUE CORN FRIED CATFISH - Served with jalapeño tartar sauce.
11

MESQUITE GRILLED CHICKEN - Topped with mixed olive tapenade.
11

CHICKEN SALAD SANDWICH - Chicken breast, celery and herb mayonnaise. Served on your choice of sourdough or whole wheat bread.
10

TUNA SALAD - Tuna, red bell pepper, scallions, celery and herb mayonnaise. Served on your choice
of sourdough or whole wheat bread.
10

MARGHERITA GRILLED CHEESE - Fresh Mozzarella, marinated Roma tomatoes and pesto
on sourdough bread.
10

SIDES
4
Garlic Mashed Potatoes / Grilled Vegetables / Sautéed Spinach / Herb Rice
Green Beans / Grilled Sweet Potato Wedges / Squash Casserole / House-Cut French Fries


DINNER SPECIALS 
(served after 5pm)

NIGHTLY DINNER SPECIALS
(served after 5pm)

Sunday:
CHICKEN FRIED STEAK 15
served all day!

Monday:
HERB ROASTED CHICKEN 17

Tuesday
BLUE CORN FRIED CATFISH 16

Wednesday:
MEATLOAF 16

Thursday:
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.

1916 Bissonnet, Houston (713) 521-2027
email
(For reservations,
please CALL.)
Please visit our
other restaurant:
picnicboxlunches.com

© 2013 The Raven Grill, Houston