Boudro's on the Riverwalk

Name: Boudro's on the Riverwalk
Address: 421 E. Commerce St., 78205, TX, 78205
Telephone: 210-224-8484

421 E. Commerce St., San Antonio, TX 78205, US

• Monday: 11:00AM-11:00PM •Tuesday: 11:00AM-11:00PM •Wednesday: 11:00AM-11:00PM •Thursday: 11:00AM-11:00PM •Friday: 11:00AM-12:00PM •Saturday: 11:00AM-12:00PM •Sunday: 11:00AM-11:00PM •

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Details

Cuisine: Seafood, Steakhouse
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Casual
Wheelchair Accessible:
Seating:
Music Type:

LUNCH

starters

BRAZOS BLOODY MARY

Texas-Style Bloody Mary with Brazos Original Red Eye Bloody Mary Mix

MOJITO

Crushed fresh mint muddled with fresh lime, lots of ice and Rum

MARGARITA ON THE ROCKS

Tequila, Triple Sec and fresh lime juice

TEXAS DRY BEEFEATER MARTINI

Escabeche

HURRICANE

With Bacardi, Myers and Captain Morgan’s rums and tropical fruit juice

STRAWBERRY WINE COOLER

Made with fresh strawberries and Texas white wine

PRICKLY PEAR MARGARITA

Tequila, Triple Sec and fresh lime juice frozen and layered with Prickly Cactus Pear Puree

FIJI AND VOSS WATER

salads and sandwiches

MIXED LETTUCES AND TOMATOES

Maple vinaigrette dressing, sun-dried tomatoes, goat cheese and garlic crouton

GRILLED CHICKEN SALAD

Tender strips of grilled chicken, mixed greens, tomatoes, papaya and tortilla cheese croutons

BLACKENED YELLOWFIN TUNA SALAD

Haricot verts, roasted red potatoes, mesclun lettuce, ruby red grapefruit, maple vinaigrette, Serrano honey aioli and pineapple pico de gallo

MESQUITE GRILLED SALMON SALAD

Spinach leaves, thinly sliced red onions, orange slices, pecans and bacon-mustard dressing

BOUDRO’S BURGER

1/2 lb. mesquite grilled black angus beef, white cheddar cheese, chile-pickled onions, ripe tomatoes, avocado salsa and fire fries

SMOKED SHRIMP AND PEPPER BACON CLUB SANDWICH

On toasted brioche with applewood-smoked bacon, South Padre Island dressing served with homemade vegetable chips

BREAST OF CHICKEN WITH ROASTED PEPPERS

Grilled with Fontina cheese served on toasted flat bread with pepperonata and fire fries

WOOD-GRILLED RIBEYE SANDWICH

Mounded with crispy onion rings, marinated vegetables, fire fries, chipotle ketchup and horseradish cream

on the side

BLACK BEANS

With cheese, sour cream and salsa

FIRE FRIES

GARLIC MASHED POTATOES

HOMEMADE VEGETABLE CHIPS

Yucca, parsnip, sweet potato and red beet

BLACKENED TOMATO SALSA

With tortilla chips

lunches and appetizers

BLUE CRAB TOSTADA

Gulf Coast seafood in a corn tortilla shell with tomato, avocado and melted jack cheese

GUACAMOLE FOR TWO

Freshly prepared at your table with diced avocado, roasted tomato and serrano pepper, cilantro and fresh lime and orange juices

QUESADILLAS

| With zucchini, two cheeses, onions and chilies in a grilled flour tortilla served with jicama slaw and sour cream

TEXAS TAPAS

Skewer of pork tenderloin al pastor with pineapple, grilled Hill Country Andouille sausage, smoked duck tamale, spicy marinated vegetables, miniature taco and barbeque sauce

GULF COAST SEACAKES

with lump blue crab, roasted corn sauce, jicama slaw and tomatillo cream

soups

DUCK AND SAUSAGE GUMBO

with three peppers and spicy Louisiana sausage

BLACK AND WHITE SOUP

Black bean soup with sherry and white cheddar soup with peppers

TOMATO SOUP AND JUMBO LUMP CRAB TABBOULEH

with fresh chives

tex-mex

EMPANADA LANGOSTA

Pan-seared lobster tail on a pepper jack cheese and spinach empanada, with avocado, crème fraiche and red pepper chipotle beurre blanc

CHICKEN ENCHILADAS VERDES

Corn tortillas filled with breast of chicken and topped with tomatillo sauce, queso fresco and sour cream with pico de gallo and black beans

FAJITA TACOS

Marinated beef flank steak with fresh flour tortillas, cilantro rice, pico de gallo and black beans

CHICKEN FRIED RIBEYE

Garlic mashed potatoes and black pepper gravy, with Southwest cole

DINNER

starters

BRAZOS BLOODY MARY

Texas-Style Bloody Mary with Brazos Original Red Eye Bloody Mary Mix

MOJITO

Crushed fresh mint muddled with fresh lime, lots of ice and Rum

PRICKLY PEAR MARGARITA

Tequila, Triple Sec and fresh lime juice frozen and layered with Prickly Cactus Pear Puree

TEXAS DRY BEEFEATER MARTINI

Escabeche

HURRICANE

With Bacardi, Myers and Captain Morgan’s rums and tropical fruit juices

STRAWBERRY WINE COOLER

Made with fresh strawberries and Texas white wine

TEXAS TEA

Gin, Vodka, Rum, Triple Sec, lime, sugar and a splash of Coke with float of Tequila

VINTAGE PORTS

CHILLED VODKAS

FIJI AND VOSS WATERS

appetizers

QUESADILLAS

| With zucchini, cheese, onions and chiles in a grilled flour tortilla, with papaya pico de gallo and sour cream

PAN-SEARED RARE TUNA

Black pepper crust, soy chile vinegar on spinach and chives

GULF COAST SEACAKES

Fresh lump blue crab, roasted corn sauce, jicama slaw and tomatillo cream

JUMBO SHRIMP COCKTAIL

With South Padre Island dressing, red sauce and lime

CHILE-FRIED GULF OYSTERS

On yucca chips with Serrano honey aioli, pineapple pico de gallo & greens

HERB-CURED SALMON TACOS

With roasted serrano cream cheese, marinated cucumber, red onions, sun-dried tomatoes and capers

WILD FIELD MUSHROOMS

With grilled baked polenta, goat cheese, roma tomatoes and chipotle-thyme demi-glaze

MESQUITE-GRILLED TEXAS QUAIL

Marinated with Sherry, orange and soy on pepper jack grits with fried parsley and a Dijon molasses glaze

soups

TOMATO AND JUMBO LUMP CRAB TABBOULEH SOUP

With fresh chives

DUCK AND SAUSAGE GUMBO

With three peppers and spicy Andouille sausage

BLACK AND WHITE SOUP

Black bean soup with sherry and white cheddar soup with peppers

salads

GUACAMOLE FOR TWO

Freshly prepared at your table with diced avocado, roasted tomato and serrano pepper, cilantro and fresh lime and orange juices

FIELD GREENS AND ROASTED GARLIC CROUTON

With maple vinaigrette dressing, sun-dried tomatoes and fresh goat cheese

TOMATO SALAD

With gorgonzola cheese, olive oil, balsamic vinegar, basil and red Bermuda onions

SOUTHWEST CAESAR

With romaine lettuce, chipotle Caesar dressing, red bell peppers and shaved parmesan

seafood

GULF YELLOWFIN TUNA

Marinated in achiote, roasted poblano butter, served with smashed potato cakes and citrus tomato fennel chutney

BIG TAILS, LITTLE TAILS

Pan-seared baby lobster tail and Gulf shrimp smothered with spicy crawfish tails; served with basmati rice and grilled scallions

BLACKENED GULF FISH FILLET

House seasonings, beurre blanc sauce, grilled vegetables and rosemary potatoes

CHILE-SEARED GULF SHRIMP

Pineapple, Serrano sauce, fennel, green apple slaw and yucca griddle cakes

COCONUT SHRIMP

Glazed with orange chili and served with creamy horseradish sauce, jicama slaw and papaya pico de gallo

SEAFOOD PLATTER

Chile piquin, orange-glazed lobster tail, blackened fish fillet, crawfish fricassée, crisp shrimp taco served with avocado salsa, chicken-fried oysters, salmon spring roll, jicama slaw and corn pudding

GRILLED WILD ALASKAN KING SALMON

Creole mustard butter, garlic mashed potatoes and grilled vegetables

HERB-CRUSTED FISH FILLET

Chipotle red pepper beurre blanc, Israeli couscous and West Coast mushrooms

WOOD GRILLED FISH FILLET

Garlic-mashed potatoes, grilled vegetables and spicy crawfish butter

HOUSE SMOKED SHRIMP AND GULF CRAB ENCHILADAS

With Guajillo sauce, white cheddar, black beans and spicy tomato pancakes

boudro’s specialties

BLACKENED PRIME RIB

With Boudreaux butter, rosemary potatoes and grilled vegetables

MESQUITE GRILLED BREAST OF CHICKEN

With a chile, cherry demiglaze sauce stuffed with spinach garlic, pepperjack cheese, grits and Swiss chard

WHOLE SLAB SMOKED BABY BACK RIBS

With homemade chipotle barbeque sauce, Southwest cole slaw and potato salad

MESQUITE GRILLED TEXAS QUAIL

Stuffed with wild mushrooms, roasted corn, parmesan cheese and poblanos served on nest of vegetables with roasted potatoes

VEGETABLE ENCHILADA

Sauté of zucchini, squash, spinach and mushrooms rolled in corn tortillas, topped with roasted garlic guajillo sauce served with black beans, queso fresco and cilantro rice

steaks and chops

TEXAS FILET OF SIRLOIN & FRITES

Fire fries, fried jalapeños and plantains with chimichurri sauce

GRILLED PRIME RIB

Garlic mashed potatoes, vegetables, horseradish cream and au jus

CENTER CUT STRIP SIRLOIN

Pan-seared with cracked peppercorns, cabernet and shallots, with grilled vegetables and herb roasted potatoes

PAPAYA-MARINATED BLACK ANGUS FLANK STEAK

With grilled vegetable salad and chimichurri sauce

BLACK ANGUS LOIN END CUT RIBEYE

Boudreaux butter, red wine demiglace, grilled vegetables and rosemary potatoes

DOUBLE RIB PORK CHOPS

Cider brined, sun-dried cherry and ancho chile marmalade, southern stir-fry and mashed potatoes

BLACK ANGUS CENTER CUT FILET

Roasted peppers, chipotle bordelaise, vegetables and corn pudding

WHOLE TENDERLOIN OF PORK

Seared with cracked peppercorns and kosher sea salt with pepperjack grits, fried jalapeños and plantain chips, shallot and chardonnay jam

BLACK LACQUERED DUCK LEG

Soy espresso glazed, huckleberry and blood orange sauce, served with smoked duck chili mashed potatoes and greens

on the side

BLACK BEANS

With cheese, sour cream and salsa

ASSORTED VEGETABLE PLATE

Mesquite grilled zucchini and squash, corn pudding, pecan rice, roasted peppers and wild mushrooms

MESQUITE GRILLED ASSORTED VEGETABLES

FIRE FRIES

SMOKED TOMATO SALSA

With tortilla chips

GARLIC MASHED POTATOES

ROSEMARY POTATOES

CHIPOTLE BORDELAISE SAUCE

HORSERADISH CREAM SAUCE

for the kids

GRILLED GULF FISH FILLET

Served with fire fries, Southwest coleslaw and tartar sauce

RANCH-GRILLED CHICKEN

Served with white cheddar cheese, tomato sauce, basmati rice and grilled vegetables

COCONUT SHRIMP

Served with fire fries, Southwest coleslaw and orange horseradish sauce

PETITE BEEF TENDERLOIN STEAK

Served with mashed potatoes and grilled vegetables

dessert

LOUISIANA BREAD PUDDING

With whiskey sauce

CRÈME BRÛLÉE

Sundried Blueberries

COCONUT CUSTARD

Caramel Sauce

DOUBLE CHOCOLATE BROWNIE

Layered with Azteca & Toffee Crunch ice creams, Creme Anglaise and shaved chocolate

LIME CHESS PIE

With butter pastry crus

WARM FRESH BERRY COBBLER

Raspberry coulis and vanilla ice cream

TOASTED NUT BRITTLE ICE CREAM

In a pool of hot fudge

CRISPY TORTILLA FAN

With cinnamon, sugar, fresh berries in season and Chantilly cream

TRIO OF SUMMER SORBETS

Mango, pear and lemon sorbets served in an almond lace basket with raspberry coulis