Crawdads on the River Menu

Mixed greens, beets, feta cheese, pecans, balsamic dressing.

Mixed greens, grape tomato, pickled onion and cotija cheese with balsamic dressing.

Mixed greens, shrimp, hard boiled egg, radish, cotija cheese, quinoa, tomato and baja ranch dressing.

Crab, onions, bell peppers and celery served with garlic aioli aioli and burnt lemon.

Crispy calamari strips served with burnt lemon and a house made roasted cocktail sauce.

Cheddar cheese, tomatoes, sour cream, cotija, cilantro and pickled red onion.

French fries, New England Clam Chowder, cheddar cheese, bacon, green onions and parsley.

1/2 dozen classic buffalo wings served with ranch.

Ahi, ponzu, macadamia nuts, cucumber, red onion, tobiko, wakame and sesame with crispy wontons.

Cajun seasoned green beans, fried and served with ranch and chipotle aioli.

Buffalo sauce, chili flakes, bleu cheese, green onions.

A bayou classic made with rice, blackened chicken, andouille sausage, shrimp and a spicy creole.

New England style and house made with bacon.

Beer battered fresh cod served with fries and tarter sauce.

New England style and house made with bacon.

Cod, andouille sausage, shrimp, cabbage, rice, creole aioli, sour cream and cotija cheese.

Shrimp, clams, mussels, and cod simmered in creole broth. Served with toast points.

Prawns, andouille sausage, spinach and parmesan over linguini.

Steak and shrimp skewers on a bed of Mixed Green Salad served with Balsamic.

Fresh blackened fish, pickled red onion, purple cabbage, crème, fire roasted salsa and cotija cheese.

Served with andouille sausage, blackened chicken, rice, rich creole gravy.

Grilled chicken breast, tomato, avocado, lettuce, bacon, provolone and mayo on steak roll served with chips.

Sliced house roast, melted provolone and au jus on a steak roll served with chips.

Bacon, lettuce, avocado and tomato on Texas toast.

Shredded pork, thick cut bacon, pickles, mustard and provolone on telera roll. Served with chips.

Beer battered cod, slaw, tarter sauce and creole aioli on a brioche bun.

Crab claw meat, provolone and creole aioli on thick Texas toast.