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Buzzard Billy's Menu and Delivery in Lincoln NE, 68508
  • Buzzard Billy's

  • Creole, Sandwiches, Burgers, Pasta, Cajun/Creole, American (Traditional), Chicken Wings
  • 247 N 8th St Lincoln NE, 68508
    - (0) EatStreet Rating
  • Hours Closed
  • ETA 45 - 60 min
  • Delivery Minimum $15.00
  • Delivery Cost $8.48+

Restaurant is Closed

It will reopen tomorrow at 11:00am.

Restaurant Notes

No Cash

  • Popular Items
  • 10 Wings 10 regular regular wings or 10 oz boneless wings.
  • The Cajun Combo It doesn't get any more Cajun than this. One Blackened catfish fillet, a half order of jambalaya, a cup of seafood gumbo and hushpuppies.
  • Armadillo Eggs A south Texas specialty. Fresh bacon-wrapped chicken tenders stuffed with sliced jalapenos and pepperjack cheese. Served with ranch dressing.
  • 5 Wings 5 regular regular wings or 5 oz boneless wings.
  • The Buffalo Bill Six ounce buffalo burger on a toasted hamburger bun. Delicious, healthy buffalo meat has one third the fat and one fifth the cholesterol of ground beef. We only serve Nebraska Buffalo.
  • Appetizers
  • 18221. Gator Fingers Farm-raised alligator tail sliced into strips, handbeaded and deep fried to a golden brown. Served with Creole honey mustard dipping sauce.
  • Armadillo Eggs A south Texas specialty. Fresh bacon-wrapped chicken tenders stuffed with sliced jalapenos and pepperjack cheese. Served with ranch dressing.
  • Velvet Elvis Our homemade classic cheese dip with ground beef, diced tomatoes, and green chili peppers. Served with tortilla chips.
  • Monster-ella cheese sticks Huge hand-sliced mozzarella cheese sticks, hand-breaded and fried until golden brown. Served with marinara sauce.
  • Shrimp Gabrielle Succulent medium shrimp sauteed in a white wine butter sauce and a special New Orleans herb and spice blend. Served with French bread to soak up this rich and moderately spicy sauce.
  • Fried Pickle Chips Thick crinkle-cut dill pickle chips hand-breaded and fried. 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, onions, and red bell peppers. Served with salsa and sour cream.
  • Cajun Nachos Fresh cooked tortilla chips smothered with creamy Monterey Jack cheese sauce and topped with banana peppers and pico de gallo. Comes with our Jamabalaya meat combo of grilled chicken, andouille sausage, and ham.
  • Jerk Chicken Nachos Fresh cooked tortilla chips topped with diced jerk chicken ten smothered with our creamy Monterey Jack cheese sauce, melted jalapeno munster cheese, and mozzarella cheese. We top it off with black beans, black olives, and pineapple pico de gallo.
  • Spinach Artichoke Dip Creamy spinach dip made from scratch with artichoke hearts, four cheese, and of course beer. Served with tortilla chips.
  • Popcorn Chicken A spicy bowl of fresh diced chicken breast marinated in Buzzard Billy's own Cajun marinade, hand breaded and deep fried. Served with Ranch Dressing.
  • Soups
  • Seafood Gumbo A magnificent blend of gulf shrimp, crawfish tails, and andouille sausage in a highly seasoned roux-based brother, served over rice. This is one of our signature dishes that should accompany any meal!
  • Grilled Chicken & Andouille Sausage Gumbo Grilled diced chicken breast and andouille sausage in a highly seasoned roux-based broth, served over rice.
  • Buffalo Chili Healthy, low fat- and full of flavor! Nebraska farm raised buffalo meat simmered with tomatoes, beans, beer and spices. Add Cheese for .25 cents extra!
  • Creole Crab Corn Soup Creamy blend of crabmeat, corn, green onions, and creole herbs, and spices make up this delicious soup.
  • Crawfish Bisque Succulent crawfish simmered in a creamy bisque with Creole herbs and spices.
  • Salads
  • Tossed Garden Salad Fresh salad greens tossed with tomatoes, red onions, cucumber, cheddar, and monterey jack cheese and served with your choice of dressing.
  • Grilled Chicken Caesar Salad Romaine lettuce tossed with a premium Caesar dressing and sprinkled with shredded Parmesan cheese, diced tomatoes, and grilled chicken breast.
  • Cajun Taco Salad A bed of shredded lettuce topped with seasoned ground beef, diced tomatoes, sliced black olives and shredded cheddar jack cheese. Served in a freshly fried tortilla shell with choice of dressing.
  • New Orleans Cobb Salad Salad geens topped with diced chicken, gulf shrimp, bacon bits, tomatoes, monterey jack, cheddar, bleu cheese crumbles and diced egg.
  • Blacked Chicken Salad Juicy slices of chicken breast that have been blacked using the traditional Louisiana cooking method. Served over fresh salad greens, with tomatoes, red onions, cucumber, cheddar, and montery jack cheese.
  • Jamaican Jerk Chicken Salad Boneless chicken breast marinated in and rubbed with authentic sweet and fiery Jamaican Jerk pasta, grilled, sliced and served atop fresh salad greens with tomatoes, red onions, cucumber, cheddar and monterey jack cheese.
  • Popcorn Chicken Salad Our spicy fried popcorn chicken made with fresh chicken breast pieces and served on top of Romaine lettuce with diced tomatoes, red onions, and shredded cheddar jack cheese.
  • Traditional Cajun Creole Dinners
  • The Cajun Combo It doesn't get any more Cajun than this. One Blackened catfish fillet, a half order of jambalaya, a cup of seafood gumbo and hushpuppies.
  • The Bayou Platter A great sampling from Bayou country. One blacked chicken breast, a half order of red beans and rice, a cup of chicken and sausage gumbo and hushpuppies.
  • Red beans & Rice without Andouille Sausage With this classic dish, we simmer red beans for hours in a special blend of herbs and spices, then serve them over rice with a spicy link of grilled andouille sausage and homemade hushpuppies.
  • Shrimp Creole Gulf shrimp sauteed in garlic and Creole spices, then simmered with a Creole sauce of tomatoes, onions, celery and bell peppers. Served around a mound of rice with French Bread. Substitute crawfish if you like.
  • Chicken Creole Juicy chicken breast meat sauteed in garlic and Creole spices, then simmered with a Creole sauce of tomatoes, onions, celery, and bell peppers. Served around a mound of rice with French Bread.
  • Crawfish Etouffee ThE classic Louisiana dish. Crawfish tails sauteed with garlic, celery, onions and Cajun spices, then simmered in a spicy and buttery mahogany roux sauce. Served around a mound of rice with French bread.
  • Crawfish Platter A combination platter of our Crawfish Etouffee and fried crawfish tails. Served with rice and hushpuppies. Perfect for the crawfish lover.
  • Jambalaya The name for this classic Louisiana dish is transaled as "ham and rice" Using the french work "Jambon" for ham and the African word "ya" for rice, our version is a spicy blend of ham, chicken breast, Andouille sausage, rice, tomatoes, onions, celery, and bell peppers. Served with french bread.
  • Seafood Jamalaya This is our own seafood version of the classic dish, combining sauteed shrimp and crawfish tails with rice, tomato, celery, onion, and bell peppers. Served with French Bread.
  • Pasta
  • New Orleans chefs, especially the Creole-Italians, have always loved to create pasta dishes. You'll notice the jazzed-up twist in our creations that use only the freshest and finest ingredients available. All served with French bread.

  • Shrimp Fettuccine Alfredeaux Succulent and tender gulf shrimp sauteed in Creole herbs and spices to give the classic Alfredo a flavorful twist that's like none you've ever tasted before.
  • Chicken Fettuccine Alfredeaux Diced chicken breast sauteed in Creole herbs and spices to give the classic Alfredo a flavorful twist that's like none you've ever tasted before.
  • Jambalaya Pasta Our classic jambalaya with andouille sausage, chicken and ham tossed with fettuccine noodles instead of rice, topped with mozzarella cheese. A great spicy dish for pasta lovers.
  • Fettuccine Alfredeaux The classic dish with no meat, done with a New Orleans twist.
  • Rasta Pasta Spicy sweet combination of Fettuccine Alfredeaux made with Caribbean spices and topped with slices of fiery Jamacian Jerk chicken. A very unique and spicy pasta dish.
  • Madri Gras Pasta A taste as sinful as the celebration it's named for Andouille sasauge, chicken and ham sauteed in Creole herbs and spices, then blended with fettuccine noodles and our alfredeaux sauce.
  • Crawfish Fettuccine Alfredeaux Tender crawfish tails sauteed in Creole herbs and spices to transfor the classic alfredo into a rich golden Louisiana delicacy.
  • Blackened Chicken Fettuccine Alfredaux Juicy blackened chicken breast sliced and served atop fettuccine noodles tossed with Creaole herbs and spices.
  • House Specialty Dinners
  • Chicken Tchoupitoulas Pronounced chop-a-TOO-lus and named for a native Louisiana Indian Tribe. Fresh chicken breast seasoned with Cajun spices served over a hash of diced fried potatoes, ham,mushrooms, and green onions. Topped with a New Orleans Bearnaise Sauce and served 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 mount of rice.
  • Chicken Atchafalaya Crawfish tails sauteed in garlic and spices in a creamy Cajun brown sauce and ladled over a juicy blackened chicken breast. Served with rice and vegetables.
  • Chicken Czarina 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.
  • Cresent City Chicken Hand-breaded chicken breast fried to a golden brown, topped with seasoned seafood au gratin sauce made with crabmeat, shrimp, mushrooms and green onions. Served atop fried potatoes and vegetables.
  • Voodoo Tuna A fresh eight-ounce yellow fin tuna steak lightly blackened and drizzled with a delicate burgundy wine sauce. Server with rice and vegetables.
  • Seafood Eggplant Pirogue Half an eggplant hollowed out like a Cajun canoe known as a "pee-row", hand-breaded, fried, and filled with shrimp, crabmeat, mushrooms and green onions sauteed in a seasoned au gratin sauce. Served with rice and vegetables.
  • Shrimp La Grange A Texas specialty! Large gulf shrimp stuffed with jalapenos and pepperjack cheese, wrapped in bacon, and served with rice, vegetables, ranch dressing, and cocktail sauce.
  • French Quarter Tuna Blackened yellow fin tuna steak smothered with a creamy crawfish cheese cause made with mushrooms, red bell peppers and green onions. Served with rice and vegetables.
  • Blacken Specialties & Steaks
  • All served with rice and vegetables. Garlic mashed potatoes available after 5pm.

  • Blackened Catfish Two farm-raised fillets. One of the best fish for blackening. Most people don't realize that catfish can be this good!
  • Blackened Tilapia Also known as St. Peter's fish, tilapia is a white, flaky, mild-tasting fish perfect for blackening.
  • Blackened Skewered Shrimp Eight large gulf shrimp, peeled, skewered and blackened. Served with drawn butter and cocktail sauce. May substitute grilled shrimp at no additional charge.
  • Mushroom Garlic New York Strip A 12oz cut of USDA choice grain fed Nebraska beef aged 21 days. Perfectly seasoned, grilled and drizzled with a tangy brown sauce of garlic, mushrooms, and burgundy wine.
  • Blacked Chicken One large breast fillet. This is a great way to do chicken. May substitute grilled chicken at no extra charge.
  • Blackened Combo A perfect sampling of our blackened dishes. Your choice from the following items: Catfish, Tilapia, Shrimp, or Chicken.
  • 12 oz Choice Ribeye A juicy 12oz but of USDA choice grain fed Nebraska beef. Aged 21 days, perfectly seasoned and grilled to perfection.
  • 10 oz Buffalo Ribeye A 10oz cut of healthy and delicious Nebraska buffalo. Perfectly seasoned and grilled to perfection.
  • Burgers & Sandwiches
  • All served with a choice of french fries, hushpuppies, cottage cheese or coleslaw. Sub Sweet potato fries for .75. Substitute Jalapeno Muenster, Habanero Cheddar, Pepper Jack or Cheddar Cheese for .75.

  • The Billy Cheese Burger Hand pattied half pound Angus beef burger, grilled and topped with slices of American and Swiss cheeses.
  • The BBQ Cheddar Burger Hand pattied, seasoned, half pound Angus beef patty grilled and topped with Bacon, cheddar cheese, then smothered in BBQ Sauce.
  • The Buffalo Bill Six ounce buffalo burger on a toasted hamburger bun. Delicious, healthy buffalo meat has one third the fat and one fifth the cholesterol of ground beef. We only serve Nebraska Buffalo.
  • Mushroom Swiss Burger Hand pattied half pound angus beef patty grilled and topped with sauteed mushrooms, Swiss cheese and our own secret sauce.
  • Buffalo Patty Melt Nebraska raised Buffalo burger flame broiled and served on a toasted marbled rye bread with grilled onions and Swiss cheese.
  • Swamp Thing A hand pattied half pound Angus beef patty topped with coleslaw, Creole honey mustard, jalapeno bacon and our award winning Jalapeno Muenster cheese. Served on a jalapeno bun.
  • Jamaican Jerk Chicken Many Creole people were of Jamaican decent and their food style made it to New Orleans. A grilled chicken breast marinated in a heavily seasoned sweet and fiery marinade.
  • Blackened Chicken Boneless chicken breast, blackened and served on a toasted hamburger bun.
  • Ragin' Cajun A half pound Angus beef patty with a mixture of fresh ground Andouille sausage and ground Angus beef, charbroiled, and topped with our award winning Jalapeno Muenster cheese, jalapeno bacon, and served on a Jalapeno Bun.
  • Blackened Chicken Mushroom Swiss Boneless chicken breast, blackened, and topped with sauteed mushrooms, our own secret sauce and Swiss cheese.
  • Turkey Melt Spiced turkey breast, bacon and Swiss cheese with spicy Cajun aioli on grilled Texas Toast.
  • Cajun Club Shaved ham and turkey with Swiss, American cheese, Jalapeno Bacon, lettuce, and tomatoes on toasted jalapeno bread. Cajun aioli served on the side.
  • Mean Green Chicken Sandwich Hand-breaded chicken breast fried to a golden brown and coated with our own jalapeno lime sauce and smothered with melted Jalapeno Munster Cheese.
  • Black Bean Burger Housemade black bean veggie patty seasoned with Southwestern flair. Try it with Habanero Cheddar.
  • Bourbon Bacon Swiss Grilled Chicken breast fillet marinated using our own sweet and tangy recipe then topped with bacon and swiss cheese.
  • Bourbon Bacon Swiss (No Cheese & Bacon) Grilled Chicken breast fillet marinated using our own sweet and tangy recipe then topped with bacon and swiss cheese.
  • Cajun Patty Melt Ground Angus beef and ground Andouille sausage blended into a half lb patty. Served on toasted jalapeno bread with grilled onions, Swiss cheese, and housemade remoulade sauce.
  • Buffalo Chicken Ranch Fried chicken breast tossed in Buffalo sauce, topped with jalapeno bacon, drizzled with jalapeno ranch and topped with Swiss cheese.
  • Po' Boys
  • A po'boy is a hoagie-style sandwich that originated in New Orleans. All po'boys are served with lettuce, tomato, onion, and pickles unless denoted with a (**) and served on a toasted French roll with your choice of fries, hushpuppies, cottage cheese or coleslaw. Substitute sweet potato fries for .$0.86.

  • Shrimp Po'boy Fresh shrimp hand-breaded and fried, and served with our homemade remoulade sauce.
  • Catfish Po'Boy Farm raised catfish filet, your choice southern style breaded and fried, or seasoned and blackened. Served with tartar sauce.
  • Chicken Philly Po'Boy Juicy diced marinated chicken breast, onions, red and green bell peppers, mushrooms, and Swiss cheese on a French loaf. Served with a side of mayo.
  • Tilapia Po' BoyA great tasting mild flavored filet. Your choice of blackened of fried served with tartar sauce.
  • Philly Cheesesteak Po'Boy USDA choice philly beef grilled with onions, red and green bell peppers, mushrooms, and Swiss cheese on a French loaf. Served with a side of mayo.
  • Andouille Swiss Po'Boy Andouille sausage is a spicy, heavily smoked Cajun sausage. Grilled and topped with Swiss cheese, served with a side of our Creole Honey Mustard.
  • Jamaican Jerk Chicken Po'Boy Thin strips of our Jamaican jerk chicken grill with onions, mushrooms, and bell peppers then topped with melted Jalapeno Muenster cheese.
  • Cajun Kon-Eye Shaved Andouille sausage grilled with bell peppers, mushrooms and onions, then smothered with melted Habanero Cheddar Cheese.
  • Veggie Po'Boy A delicious blend of artichoke hearts, mushrooms, red bell peppers, sun-dried tomato pesto and spinach sauteed in olive oil and garlic, then finished with a hint of Parmesan cheese.
  • Desserts
  • New Orleans Bread Pudding Spiced bread pudding with raisins and pecans drizzled with our own brandy cream sauce.
  • Snickers Cheesecake Creamy homemade cheesecake made with Snickers candy bars and backed on a chocolate cookie crust. Finished off with a chocolate drizzle.
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