farm-raised alligator tail. sliced into thin strips, hand breaded and deep-fried to a golden brown. served with a creole honey mustard dipping sauce.
Armadillo Eggs (formerly Buzzard Eggs)
a south texas specialty. fresh bacon-wrapped chicken tenders stuffed with sliced jalapenos and pepperjack cheese. served with ranch dressing.
The Big Fat Chicken Quesadilla
no searching for the chicken in this one. flour tortilla stuffed with juicy diced chicken breast meat, monterey jack and cheddar cheeses, onion, tomato, and red bell pepper. served with salsa and sour cream.
premium butterflied shrimp dusted in a spicy seasoned flour featuring frank's original redhot sauce then fried to a golden brown. served with ranch dressing.
Cajun Popcorn (fried Crawfish Tails)
named for their popcorn like appearance. crawfish tails, hand breaded and deep-fried to a golden brown. served with new orleans remoulade.
Monster-ella Cheese Sticks
huge hand sliced mozzarella cheese sticks, hand breaded and fried to a golden brown. served with marinara sauce.
Pepper Jack Cheese Bites
small cubes of jalapeno pepper jack cheese hand breaded and deep fried to a golden brown. served with ranch dressing.
a magnificent blend of gulf shrimp, crawfish tails, and andouille sausage, in a highly seasoned roux-based broth served over rice. this is one of our signature dishes that should accompany any meal.
Creole Crab Corn Soup
a creamy blend of crabmeat, corn, green onions, and creole herbs and spices make up this delicious soup.
Grilled Chicken & Andouille Sausage Gumbo
grilled and diced chicken breast and andouille sausage, in a highly seasoned roux-based broth served over rice.
Big Joe Weitekamp's Beer Cheese Soup
this special recipe, created by the south wisconsin legend, is a special blend of beer, cheeses, potato, celery, mushrooms and spices. the best beer cheese soup you will ever taste.
dressings: house ranch, fat free ranch, bleu cheese, french, balsamic vinaigrette, fat free raspberry vinaigrette, caesar
Blackened Chicken Salad
juicy slices of chicken breast that have been blackened using the traditional louisiana cooking method. served over fresh salad greens with tomato, red onion, cucumber and cheddar and monterey jack cheese. (grilled chicken can be substituted at no additional charge).
Jamaican Jerk Chicken Salad
boneless chicken breast marinated in and rubbed with an authentic sweet and fiery jamaican jerk paste, then grilled, sliced, and served atop fresh salad greens with tomato, red onion, cucumber and cheddar and monterey jack cheeses.
Buffalo Shrimp Salad
butterflied shrimp dusted with seasoned flour featuring frank's original redhot sauce. fried to a golden brown and served over a bed of fresh greens with tomato, cucumber, red onion, and cheddar and monterey jack cheeses.
Mean Green Chicken Salad
sliced grilled chicken breast drizzled with own mean green jalapeno lime sauce served over fresh salad greens with tomato, red onion, cucumber, cheddar and monterey jack cheese. awesome with our house ranch dressing.
Tossed Garden Salad
fresh salad greens tossed with tomato, cucumber, red onion, and monterey jack and cheddar cheeses. served with your choice of dressing.
Traditional Cajun Creole Dinners
live a little! add 2 fried oysters to any dish for $2
The Cajun Combo
it doesn't get anymore cajun than this. one blackened catfish fillet, a half order of jambalaya, a cup of seafood gumbo and hushpuppies. substitute tilapia for catfish if you prefer.
The Bayou Platter
a great sampling from bayou country. one blackened chicken breast, a half order of red beans and rice, a cup of chicken and sausage gumbo and hushpuppies.
Red Beans And Rice
with this classic dish, we simmer red beans for hours in a special blend of herbs and spices, then ladle them over rice. served with hushpuppies.
Red Beans & Rice With Andouille Sausage
andouille sausage is a spicy, heavily smoked cajun sausage used almost exclusively in louisiana. grilled and served atop a mound of red beans and rice, it makes an excellent complete meal. served with hushpuppies.
gulf shrimp sauteed in garlic and creole spices, then simmered with a creole sauce of tomatoes, onions, celery and bell pepper. served around a mound of rice with grilled bread. substitute crawfish if you like.
juicy chicken breast meat sauteed in garlic and creole spices, then simmered with a creole sauce of tomatoes, onions, celery and bell pepper. served around a mound of rice with grilled bread.
House Specialty Dinners
live a little! add 2 fried oysters to any dish for $2
gulf shrimp, sliced mushrooms, and green onions sauteed in a creole style parmesan cream sauce, ladled over a hand breaded, fried chicken breast. served atop rice with vegetables.
Alligator Grand Chenier
farm-raised alligator strips, sauteed with mushrooms and green onions in a mildly spicy cajun cream sauce. served around a mound of rice with grilled bread.
a fresh eight-ounce yellow fin tuna steak, lightly blackened then drizzled with a delicate burgundy wine sauce. served with rice and vegetables (when available).
Seafood Eggplant Pirogue
half an eggplant, hollowed out like a cajun canoe known as a "pee-row", hand breaded, fried, then filled with shrimp, crabmeat, mushrooms, and green onions sauteed in a seasoned au gratin sauce. served with rice and vegetables.
pronounced chop-a-too-lus and named for a native louisiana indian tribe. a grilled chicken breast seasoned with cajun spices served over a hash of diced fried potatoes, ham, mushrooms and green onions topped off with a new orleans bearnaise sauce. served with vegetables.
La Crosse, WI is home to the second Buzzard Billy's. It opened September 17, 1997 in what was formerly an 1860's brick hotel. The restaurant is located on historic Pearl St. in downtown and is only 1 block from the Mississippi River. The location is perfect for tourists, business travelers, and convention goers since it is located next door to the Holiday Inn and half a block from the Radisson Hotel and La Crosse convention center.The Starlite Lounge, a 1950's style cocktail lounge is located on the second floor. The Rat Pack atmosphere features great martinis, wines and single malt scotch. Happy hour is Tuesday through Friday from 4 to 7 p.m., Saturday 4 to 6 p.m. and specials include 1/2 price selected martinis and appetizers, and dollar off wines and tap beers