Buzzard Billy Swamp Shack - Waco, TX

Thick crinkle-cut dill pickle chips hand-breaded and fried. Served with ranch dressing. Nine hand-sliced.

Lighty breaded and flash-fried, served with pepperoncini peppers and remoulade.

Hand-sliced mozzarella cheese sticks, hand-breaded and fried until golden brown. Served with marinara sauce.

Bacon-wrapped chicken tenders stuffed with sliced jalapeños and pepper jack cheese. Served with ranch.

Large gulf shrimp sautéed in a white wine butter sauce using chef Geoffrey Michaels' own seasoning.

1 lb. of large gulf coast peel and eat shrimp served cold in an icy bucket. Served with cocktail sauce.

Creamy spinach dip made from scratch with artichoke hearts and four cheeses. Topped with tomatoes and served with toast points.

Lump crab lightly breaded and served with remoulade.

Farm-raised alligator tail sliced into thin strips then fried golden brown with onion strings and pepperoncini peppers. Served with remoulade.

Prepared in a BBQ butter sauce.

Andouille sausage gumbo served over rice. Comes with your choice of seafood or chicken.

A cheesy creamy soup loaded with shrimp and crawfish. A buzzard Billys original.

Salad greens tossed with tomatoes, red onions, croutons, cheddar jack cheese. Served with your choice of dressing.

Romaine lettuce, tomato, cucumber, red onion, and feta cheese tossed in our feta vinaigrette.

Salad greens, five-grain blend, chickpeas, asparagus, avocado and seasonal berries. Served with blood orange shallot vinaigrette.

Baby spinach, strawberries, red onion, heirloom tomatoes, feta cheese and candied pecans. Served with your choice of dressing.

Romaine lettuce tossed with a Caesar dressing, croutons, shredded parmesan cheese and diced tomatoes.

Mississippi farm-raised catfish, fried and served with 2 sides.

Catfish, shrimp and oysters served with french fries, hushpuppies, remoulade, cocktail and tarter sauce.

Oysters cornmeal breaded and fried. Served with french fries, hushpuppies, cocktail sauce and remoulade sauce.

Your choice hand-breaded or coconut. Served with fries and hushpuppies.

Chicken tenders served with our cream gravy and french fries.

Fried crawfish, fried alligator tail, and fried oysters served with remoulade and cocktail sauce.

Chicken cutlet, hand-breaded and fried to crispy perfection. Served with mashed potatoes, cream gravy and green beans.

Chicken cutlet, hand-breaded and fried to crispy perfection. Served with mashed potatoes, cream gravy and green beans.

The classic dish with a new Orleans twist.

Andouille sausage, chicken and ham sauteed in Creole herbs and spices, then blended with fettuccine noodles and our alfredeaux sauce.

Large gulf shrimp stuffed with jalapenos and pepper jack cheese, wrapped in bacon and served with rice maque choux, and ranch dressing.

Hand breaded chicken breast fried to a golden brown, topped with seasoned seafood au gratin sauce made with shrimp, mushrooms, and green onions. Served with rice and maque choux.

An 8 oz. ahi tuna steak lightly blackened and served with your choice of 2 sides.

Creamy grits with spinach, smoked gouda cheese and bacon then topped with grilled shrimp onion straws and a balsamic reduction.

Grilled and served with baked potato casserole and green beans.

Hand breaded shrimp, coconut shrimp, and blackened shrimp served with hush-puppies, french fries and our trio of homemade sauces: cocktail, remoulade and pineapple marmalade.

Your choice of blackened Mahi Mahi or firecracker shrimp tacos, served on corn tortillas with coleslaw and pico de gallo. Served with red beans and rice.

A spicy link of grilled andouille sausage served with slow-cooked red beans and rice. Served with hushpuppies.

Without sausage.

Your choice of chicken, shrimp or crawfish. Sautéed in a spicy blend of tomatoes, onions, celery and bell peppers. Served with rice.

A spicy blend of ham, chicken, andouille sausage, rice, tomatoes, onions, celery and bell peppers.

Shrimp and crawfish sautéed in a spicy blend of rice, tomatoes, celery, onion and bell peppers.

Jumbo gulf shrimp and andouille sausage boiled in Louisiana spices served with new potatoes and corn cobs.

Crawfish tails or shrimp sautéed with garlic and cajun spices, simmered in a spicy and buttery mahogany roux sauce. Served with rice.

Catfish, shrimp and chicken make an excellent sampling of our blackened specialties. Your choice of 2 sides.

Chicken breast blackened to perfection. Your choice of 2 sides.

Large gulf shrimp, blackened and served with your choice of 2 sides.

Mississippi farm-raised catfish, blackened and served with 2 sides.

Pan seared with an heirloom tomato medley, capers, and garlic in a brown butter sauce. Served on top of our creamy mashed potatoes.

Pan seared with an heirloom tomato medley, capers, and garlic in a brown butter sauce. Served on top of our creamy mashed potatoes.

A USDA choice eight ounce cut, seasoned and grilled. Your choice of 2 sides.

Hand cut 12 oz. USDA choice black Angus ribeye, aged over 21 days. Your choice of 2 sides.

Breaded and fried, served with our homemade remoulade sauce.

Catfish fillet, your choice southern style breaded and fried, or seasoned and blackened. Served with tartar sauce.

Oysters breaded in cornmeal and fried. Served with our homemade remoulade sauce.

Grilled andouille topped with provolone cheese. Served with mayo.

1/2 lb. fresh beef patty grilled to perfection.

1/2 lb. seasoned fresh beef patty grilled and topped with bacon, cheddar cheese, onion strings, and barbecue sauce.

USDA choice Philly beef grilled with onions, bell peppers, mushrooms topped with provolone cheese.

1/2 lb. fresh beef patty topped with a grilled sausage link, with melted ghost pepper cheese and bacon.

Fried chicken breast tossed in buffalo sauce and topped with bacon, provolone cheese and avocado poblano dressing. Served on a corn-dusted kaiser roll.

Blackened chicken breast served on a corn-dusted kaiser roll, Monterey Jack cheese, avocado, pico de gallo and ranch dressing.

Deep fried shrimp.

Kids sized burger served with dill pickles.

2 chicken tenders.

6 mini corn dogs fried to a golden brown.

Bananas, brown sugar, cinnamon, rum and banana liqueur, flamed tableside.

Topped with chocolate sauce, vanilla ice cream and whipped cream.

2 scoops of vanilla ice cream.

Homemade cheesecake on a graham cracker crust made with key lime juice and topped with seasonal berries.

Thick crinkle-cut dill pickle chips hand-breaded and fried. Served with ranch dressing. Nine hand-sliced.

Lighty breaded and flash-fried, served with pepperoncini peppers and remoulade.

Hand-sliced mozzarella cheese sticks, hand-breaded and fried until golden brown. Served with marinara sauce.

Bacon-wrapped chicken tenders stuffed with sliced jalapeños and pepper jack cheese. Served with ranch.

Large gulf shrimp sautéed in a white wine butter sauce using chef Geoffrey Michaels' own seasoning.

1 lb. of large gulf coast peel and eat shrimp served cold in an icy bucket. Served with cocktail sauce.

Creamy spinach dip made from scratch with artichoke hearts and four cheeses. Topped with tomatoes and served with toast points.

Lump crab lightly breaded and served with remoulade.

Farm-raised alligator tail sliced into thin strips then fried golden brown with onion strings and pepperoncini peppers. Served with remoulade.

Semi-soft mozzarella with cream served with roasted heirloom tomatoes, balsamic glaze and crostini.

Jumbo scallops lightly seared and served with housemade basil pesto.

Prepared in a BBQ butter sauce.