18th Over Austin Menu

Four jumbo shrimp wrapped in apple-wood smoked bacon and stuffed with fresh jalapenos.

Five large mushrooms stuffed with jalapeno sausage and topped with chevre cheese and cholula sour cream.

Four mini skewers of beef tenderloin, bell peppers and onions glazed with a cholula honey sauce. Served with fire water dipping sauce and tzatziki.

Extra large jalapeno-cheddar tortilla stuffed with cheddar and pepper jack cheeses, along with roasted bell peppers and onions. Served with guacamole, pico de gallo, sour cream and salsa. Add fajita

Tortilla chips topped with melted cheddar and pepper jack cheeses. Served with guacamole, pico de gallo, sour cream and salsa. Jalapenos available upon request. Add fajita chicken or beef $4.00

Tri-color tortilla chips served with a spicy cheese sauce and homemade salsa.

Four breaded chicken tenderloins tossed with our buffalo sauce. Served with celery sticks and ranch dressing.

Chef’s daily creation.

Award-winning texas chili served with saltine crackers, onions and cheese.

Rich and hearty cheese soup featuring grilled chicken, onions, mild poblano peppers and corn.

A blend of salad greens, carrots and cabbage topped with toasted Texas pecans, grape tomatoes, cucumbers and herbed croutons.

Crisp romaine hearts, parmesan cheese and herbed croutons with creamy caesar dressing.

Grilled butter lettuce topped with stilton blue cheese, kalamata olives, apple-wood smoked bacon, avocado, tomatoes and sweet red onion. Served with hot baconorange balsamic vinaigrette.

Choice of grilled or fried

Fillets lightly coated with parmesan cheese and baked to golden brown. Served with warm olive salsa

Grilled and glazed with southern comfort peach sauce.

Sauteed chicken breast topped with champagne mushroom cream sauce.

Six jumbo texas gulf shrimp, choice of grilled or fried. Served with creamy coleslaw, jalapeño hushpuppies and choice of starch. Choice of fiery citrus salsa, cocktail or tartar sauce.

Salmon fillet encrusted with tortilla chips and topped with roasted poblano cream cheese sauce.

Tenderized beef cutlets in shiner bock beer batter. Served with black pepper cream gravy and texas toast.

Cajun seasoned grilled chicken breasts topped with pepper jack cheese, roasted bell peppers, onions, and creole cream sauce.

Chicken breast stuffed with ham, roasted poblano pepper and pepper jack cheese and topped with fire roasted tomato sauce.

Grilled Portobello mushroom with garlic butter, served oversmoked corn hash.

Grilled chicken breast with fettuccini pasta and creamy parmesan sauce. Served with small house or caesar salad

Grilled chicken breast with fettuccini pasta and creamy parmesan sauce. Substitute with grilled shrimp

Grilled chicken, Italian sausage, bell peppers, onions, and mushrooms in a zesty marinara over penne pasta.

10 ounces of grilled angus beef topped with bacon, cheddar and pepper jack cheese on a toasted sourdough, jalapeno cheddar bun. Served with LTO, pickle spear, and a side of sauteed mushrooms and onio

Caesar or mixed greens

A silky smooth white chocolate cheesecake swirled with raspberries.

Rich, creamy cheesecake layered with chunks of banana and caramel, rolled in a pastry tortilla.

Chocolate cake enrobed in chocolate and filled with dark chocolate truffle.