The Raven Grill Menu

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

Served with ancho mayonnaise and fresh marinara sauce.

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

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

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

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

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

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

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

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

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.

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

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

Served with fresh berries and whipped cream.

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

Blue Bell® Vanilla Bean

Flavor of the day. Served warm with ice cream.

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

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.

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

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

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

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

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.

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

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

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

The Texas staple, with herb rice and sautéed spinach.

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

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

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

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

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

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

Mixed with fresh herbs, spices and mozzarella.

Juicy grilled portobello mushroom topped with pesto.

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

Blue cornmeal fried catfish po’ boy on house-made roll with lettuce, tomato and jalapeño tartar sauce.

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