• 421 E Commerce, San Antonio, TX 78205
  • 210.224.8484
  • Sun to Thurs: 11am - 10pm
  • Fri & Sat: 11am - 10:30pm
  • Lunch until 3pm
FIESTA REFRESHER
Blanco Tequila, lime, agave, grapefruit soda, and lime salt
LEMON DROP MARTINI
Dripping Springs Lemon, Triple Sec, fresh lemon juice, sprig of rosemary, sugar rim
PURO MOJITO
Leblon Cahaca, muddled with lime, mint, simple syrup and soda
BOUDREAUX'S FRENCH 75
Seersucker Gin, simple syrup, lemon juice, topped with champagne
MEZCAL MULE
Mezcal, fresh lime juice with Fever Tree Ginger Beer
PROPER OLD FASHION
Rebecca Creek Whiskey, Peychaud bitters, orange zest, Bordeaux cherry
PRICKLY PEAR MARGARITA
Tequila, Triple Sec and fresh lime juice frozen, layered with Prickly Pear Cactus Puree
Ranch Water
TEXAS DRY BEEFEATER MARTINI
Escabeche
SOUTHWEST CAESAR | 11
With romaine lettuce, chipotle Caesar dressing, red bell peppers and shaved parmesan
PULLED PORK SANDWICH | 16
Mesquite smoked pork shoulder with black pepper barbeque sauce, chile-pickled onions, Diane’s pickles and apple and fennel citrus slaw
MESQUITE GRILLED SALMON SALAD | 18
Spinach leaves, thinly sliced red onions, orange slices, pecans and bacon-mustard dressing
WOOD-GRILLED RIBEYE SANDWICH | 22
Mounded with crispy onion rings, marinated vegetables, fire fries, chipotle ketchup and horseradish cream
FIELD GREENS | 9
With maple vinaigrette dressing, sun-dried tomatoes and fresh goat cheese
ENCHILADAS VERDES | 16.50
Corn tortillas filled with breast of chicken and topped with tomatillo sauce, queso fresco and sour cream with pico de gallo and black beans
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With Southwest cole slaw, garlic mashed potatoes and black pepper gravy
BLUE CRAB TOSTADA | 29
Gulf Coast seafood in a corn tortilla shell with tomato, avocado and melted jack cheese
CHICKEN AND AVOCADO BLT | 16
With spicy Basil pesto mayonnaise in a whole wheat wrap and veggie chips
BLACK AND WHITE SOUP | 10
Black bean soup with sherry and white cheddar soup with peppers
CHICKEN FRIED RIBEYE | 18
with avocado, queso fresco, cilantro and calabacitas
BLACK AND WHITE SOUP | 10
Black bean soup with sherry and white cheddar soup with peppers
CHICKEN FRIED RIBEYE | 18
with avocado, queso fresco, cilantro and calabacitas
SOUTHWEST CAESAR | 11
With romaine lettuce, chipotle Caesar dressing, red bell peppers and shaved parmesan
MESQUITE GRILLED SALMON SALAD | 18
Spinach leaves, thinly sliced red onions, orange slices, pecans and bacon-mustard dressing
FIELD GREENS | 9
With maple vinaigrette dressing, sun-dried tomatoes and fresh goat cheese
MESQUITE-GRILLED QUAIL | 16
All natural Texas quail on pepper jack grits with fried parsley and jalapeno chips and chipotle demiglace
CHILE-FRIED GULF OYSTERS | 15
On yucca chips with Serrano honey aioli, pineapple pico de gallo and greens
GULF COAST SEACAKES | 18
Fresh lump blue crab, roasted corn sauce, jicama slaw and serrano aioli
SEARED SCALLOPS | 24.50
With white corn pozole, red pepper vinaigrette and cilantro oil
GUACAMOLE FOR TWO | 16
Freshly prepared at your table with diced avocado, roasted tomato and serrano pepper, cilantro and fresh lime and orange juices
BLACKENED GULF FISH FILLET | 33
House seasonings, roasted vegetables, rosemary potatoes, beurre blanc sauce and lemon spinach
BOUDREAUX’S SHRIMP AND GRITS | 38
Pepper jack stone ground grits and lemon buttered shrimp with apple smoked bacon, chorizo, green onions and roasted poblano peppers
BLUE CRAB TOSTADA | 29
Gulf Coast seafood in a corn tortilla shell with tomato, avocado and melted jack cheese
COCONUT SHRIMP | 29
Glazed with orange chili and served with creamy horseradish sauce, jicama slaw, pineapple pico de gallo
WOOD GRILLED ATLANTIC SALMON | 33
Creole mustard butter, garlic mashed potatoes and roasted vegetables
BLACKENED PRIME RIB | 45
With Boudreaux butter, rosemary potatoes and roasted vegetables
FILET OF BEEF TENDERLOIN & GRILLED LOBSTER TAIL | 65
Roasted vegetables, truffle mashed potatoes, Boudreaux herb butter and lemon beurre blanc
FILET OF BEEF TENDERLOIN & GRILLED JUMBO SHRIMP CHURRASCO | 54
Garlic mashed potatoes, green peppers, mushrooms and onion with chimichurri sauce
HOUSE SMOKED JUMBO SHRIMP & GULF CRAB ENCHILADAS | 28.50
Wrapped in spicy tomato pancakes, ancho chili sauce, queso fresco and crème fraiche, black beans and pecan rice pilaf
POLLO ASADO | 26.50
Grilled Airline Chicken Breast marinated with adobo de achiote, citrus juices, olive oil grilled over Mesquite and Oak, served with caramelized corn, black beans and pineapple pico
10 oz TEXAS FILET OF SIRLOIN | 35
Fire fries, fried jalapeños and plantains with chimichurri sauce
14 oz GRILLED PRIME RIB | 45
Garlic mashed potatoes, vegetables, horseradish cream and au jus
16 oz CENTER CUT STRIP SIRLOIN | 48
Pan-seared with cracked peppercorns, cabernet and shallots, with roasted vegetables and herb roasted potatoes
12 oz BLACK ANGUS LOIN END CUT RIBEYE | 42
Boudreaux butter, red wine demiglace, roasted vegetables and rosemary potatoes
8 oz BLACK ANGUS CENTER CUT FILET | 45
Roasted peppers, chipotle bordelaise, vegetables and corn pudding
16 oz BERKSHIRE DOUBLE RIB PORK CHOP | 38
Rubbed with chipotle chile adobo served with sweet potato, pineapple hash with chorizo and a stack of onion rings
Creme Brulee | 9
Vanilla Bean
LIME CHESS PIE | 10
With butter pastry crust
Louisiana Bread Pudding | 10
With whiskey sauce
Double Chocolate Brownie | 10.50
Layered with Azteca & Toffee Crunch
Coconut Shrimp
Glazed with orange chili and served with creamy horseradish sauce, jicama slaw, pineapple pico de gallo
Bordeaux's Shrimp & Grits
Pepper jack stone ground grits and lemon buttered shrimp with apple smoked bacon, chorizo, green onions and roasted poblano peppers
16oz Berkshire Double Rib Pork Chop
Rubbed with chipotle chile adobo served with sweet potato, pineapple hash with chorizo and a stack of onion rings
Guacamole For Two
Freshly prepared at your table with diced avocado, roasted tomato and serrano pepper, cilantro and fresh lime and orange juices
Chile-Fried Gulf Oysters
On yucca chips with Serrano honey aioli, pineapple pico de gallo and greens