Buzzard Billy's Menu

[Appetizers] [Wings ] [Soups] [Salads] [Pasta! ] [Traditional Cajun Creole Dinners] [House Specialty Dinners] [Blackened Specialties] [Fried Dinners] [Steaks] [Po'boys] [Burgers and Sandwiches] [Gluten Intolerant Menu] [Children's] [Desserts] [Buzzard Billy's Draft Beer] [Buzzard Billy's Bottled Beer] [Buzzard Billy's Wine List] [Buzzard Billy's House Specialty and Seasonal Cocktails]

Freshness comes first in our traditional bone-in wings, and size a close second! Choose from 10-piece bone-in or 10oz boneless wings with your choice of up to two sauces for $10.99. 5-piece bone-in with one sauce $5.99.

New Orleans chefs, especially the Creole-Italians, have always loved to create pasta dishes. You'll notice the jazzed-up twist in our creations. All served with grilled bread.

Blackening is a Louisiana cooking method in which the meat is dredged in butter and coated with spices, then dropped in an extremely hot cast iron skillet. The butter cooks off, leaving a dark flavorful crust on the outside and tender juicy meat on the inside. Served with dirty rice and vegetables.

All served with fries, hushpuppies, and cole slaw.

A poboy is a hoagie-style sandwich that originated in New Orleans. All poboys are served on a toasted French roll with fries, hushpuppies, or cole slaw. Substitute sweet potato fries or Brew City onion rings for .75. Top your catfish, shrimp, or gator po'boy with American, Swiss, cheddar, smoked cheddar, pepperjack, smoked gouda, or Monterey jack cheese for .50.

All burgers and sandwiches are served with fries, hushpuppies, or cole slaw. Substitute sweet potato fries or Brew City onion rings for .75. Top any burger or sandwich with cole slaw for .50.

Please be aware that during normal kitchen operations involving shared cooking and preparation areas, including fryer cooking oil, the possibility exists for non-gluten foods to come in contact with gluten containing products. While we take great care in the food preparation/cooking process to prevent this from happening, due to these circumstances we are unable to guarantee that any menu item can be completely free of gluten/allergen containing products.

Buzzard Lyte, Pearl Street Brewery, La Crosse, Wisconsin

4.50

How did we take the traditional American Light Mega-Lager and make it better? Easy. We made it fresher. For starters, we use fresh local ingredients. Unlike the others, this isn’t pasteurized either. This allows the pure clean flavor to shine through. We use a single strain of clean lager yeast and cold ferment it. Good water helps too, and La Crosse has some of the best water in the best beer state in the country. This is Craft American Lager. 4.2% ABV – 5 IBUs – 112 Calories – 8 Carbs

Spotted Cow, New Glarus Brewing Company, New Glarus, Wisconsin

5.00

Cask conditioned ale has been the popular choice among brews since long before prohibition. We continue this pioneer spirit with our Wisconsin farmhouse ale. Brewed with the finest American malts. We even give a nod to our farmers. Naturally cloudy we allow the yeast to remain in the bottle to enhance fullness of flavors, which cannot be duplicated otherwise. Expect this ale to be fun, fruity and satisfying. You know you're in Wisconsin when you see the Spotted Cow.

Moon Man No Coast Pale Ale, New Glarus Brewing Company, New Glarus, Wisconsin

5.00

Moon Man is a seriously cool cat. Always comfortable in his own skin, he never tries too hard. So cool we named our "no coast" pale ale after him. You hold a session beer with a bright bold blend of five hops that flirt obligingly with the smooth malty backside. Don't let this one lay around it is brewed to be enjoyed today. Bold and engaging without pretense, because in Wisconsin you do not have to be extreme to be real.

Laguintas I.P.A., Lagunitas Brewing Company, Petaluma, California

5.25

This is our unique version of an ancient style. A style as old as the ocean trade routes of the last centuries of Great Ships. Not as old as the equator they had to cross twice enroute, nor as old as the 10,000 miles or so of Di-Hydrogen Oxide and Sodium upon which they sailed, but older than the Circulithium-4 Lentoid that binds the Lupulin Quartnate onto your taste buds. Weird. Think about it. Now stop. OK, go again. Now stop. Think again. And stop. But we digress. Made with 43 different hops and 65 various malts, this redolent ale will likely float your boat, whatever planet you're on.

[phone]

Call us at (608) 796-2277

Fax us at (608) 784-0939

[hours]

Open currently for dine-in, takeout, and delivery 11 am to 10 pm daily. Limited seating, reservations recommended. The Starlite Lounge is currently open 4pm-close Tuesday - Saturday.

Rob Larson-Managing Partner
Heather Young - Asst. General Manager
Lucas Wittenberg - Kitchen Manager
David Bilyeu - Starlite Manager

[location]

222 Pearl St
La Crosse, WI 54601

[Upstairs]

The Starlite Lounge
Located upstairs!

Check out their web site