Firecracker Shrimp

Crunchy Spicy Cauliflower

Asparagus risotto, baby arugula, basil-infused olive oil

Seared Georges Bank Scallops

Lemon-dill butter, honest gold mashers choice of vegetable

Grilled Atlantic Salmon (5 Oz.)

Lunch Steaks*

Cashews, banana chips, carrots, scallions, cilantro, wontons, banana-ginger vinaigrette

Char-Crusted Ahi Tuna Salad*

Thai chile glaze, wasabi mayo, napa cabbage slaw

Char-Crusted Ahi Tuna*

Caesar Salad

Chicken Tortilla Soup

Houlihan’s Famous’ Shrooms

Sautéed chicken breast, white wine butter sauce, fried capers, oven roasted tomatoes over fettuccine Alfredo

Lemony Chicken Piccata

Red wine mushroom gravy, honest gold mashers, garlic green beans

Meatloaf No. 9

French Onion Soup

Down Home Pot Roast

Calamari

Bacon, cheddar, spicy pecans, red onions, red peppers, tomatoes, croutons, buttermilk ranch

Heartland Grilled Chicken Salad

Garlic-herb cream cheese, honest gold mashers and choice of vegetable

Stuffed Chicken Breast

Beer-battered Atlantic whitefish, potato dippers, coleslaw

Fish and Chips

Served over pasta with fontina, provolone and parmesan cheese

Chicken Parmesan

Chili-lime chicken, black beans, chipotle cheese sauce, jalapeños, pico, avocado, sour cream

Grilled Chicken Nachos

Spicy pecans, red bell peppers, bacon, tortilla straws, lettuce, tomatoes, pepper jack, buttermilk ranch, tortilla chips + salsa

Half Southwest Grilled Chicken Wrap

Panko-breaded Atlantic whitefish, chipotle mayo, napa cabbage, honey cumin dressing, sour cream, tortilla chips + salsa

So. Cal Fish Taco

Thin sliced prime rib, melted provolone, mayonnaise, au jus, creamy horseradish, French fries

Half Prime Rib Dip

Cheddar, fontina, herb cream cheese, garlic buttered toast points

New Crab & Shrimp Dip

In a large bowl, combine the shredded cabbage, shredded carrots, banana slices, and grated ginger. In a separate bowl, whisk together the rice vinegar, honey, salt, and pepper. Pour the dressing over the slaw and toss to combine. Set aside to marinate.

Prepare the Slaw

In a small bowl, mix together mayonnaise, chili paste, minced garlic, and a pinch of salt. Adjust seasoning to taste. Set aside.

Make the Chile Aioli

In a shallow dish, combine cornstarch, salt, black pepper, and cayenne pepper. In another dish, beat the eggs. In a third dish, place the panko breadcrumbs.

Prepare the Shrimp

Dip each shrimp first into the cornstarch mixture, then into the beaten eggs, and finally coat with panko breadcrumbs.

Bread the Shrimp

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the breaded shrimp in batches. Fry until golden brown and cooked through, about 2-3 minutes per side. Remove and drain on paper towels.

Fry the Shrimp

Serve the crispy shrimp with banana-ginger slaw and drizzle with chile aioli on top.

Serve

Shrimp, peeled and deveined

Cornstarch

Eggs

Panko breadcrumbs

Salt

Black pepper

Cayenne pepper

Vegetable oil

Mayonnaise

Chili paste

Garlic, minced

Banana, thinly sliced

Fresh ginger, grated

Green cabbage, shredded

Carrots, shredded

Rice vinegar

Honey

Salt and pepper, to taste

Preheat the oven to 425°F (220°C). Remove the leaves from the cauliflower and cut it into bite-sized florets.

Prepare the Cauliflower

In three separate bowls, place flour mixed with salt, pepper, and chili powder in the first bowl. In the second bowl, beat the eggs. In the third bowl, place panko breadcrumbs.

Set Up Breading Station

Dip each cauliflower floret into the flour mixture, shaking off the excess, then into the egg mixture, and finally coat with panko breadcrumbs. Place on a baking sheet lined with parchment paper.

Bread the Cauliflower

Once all florets are breaded, bake in the preheated oven for 25-30 minutes or until golden brown and crispy.

Bake the Cauliflower

In a small bowl, mix together 1/2 cup of mayonnaise, 1-2 tsp of chili paste or sriracha, and a squeeze of lime juice. Adjust seasoning to taste.

Prepare the Chile Aioli

Once the cauliflower is crispy, remove from the oven and serve hot with the chile aioli on the side.

Cauliflower

All-purpose flour

Chili powder

Garlic powder

Pepper

In a saucepan, heat the vegetable broth over low heat. In a separate large pan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and garlic, sauté until translucent. Stir in the Arborio rice and cook for 1-2 minutes until slightly toasted. Add the white wine and let it evaporate.

Prepare the Risotto

Gradually add the vegetable broth, one ladle at a time, stirring constantly until each addition is absorbed before adding the next. This should take about 18-20 minutes until the rice is creamy and al dente. Stir in the grated Parmesan cheese, season with salt and black pepper, and cover to keep warm.

Cook the Risotto

Trim the asparagus ends and blanch them in boiling water for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

Prepare the Asparagus

Pat the scallops dry with paper towels and season with salt and pepper. In a skillet, heat the remaining butter and 2 tablespoons of basil-infused olive oil over high heat. Once hot, add the scallops and sear for about 2-3 minutes on each side until golden brown. Do not overcrowd the pan.

Sear the Scallops

Spoon the risotto onto plates, top with the seared scallops, and arrange the blanched asparagus and baby arugula alongside. Drizzle with additional basil-infused olive oil before serving.

Plate the Dish

Georges Bank scallops

Asparagus

Arborio rice

Vegetable broth

Onion, finely chopped

White wine

Parmesan cheese, grated

Baby arugula

Basil-infused olive oil

Butter

In a small bowl, mix the softened butter with chopped fresh dill, the juice of half a lemon, salt, and pepper. Set aside.

Prepare the Lemon-Dill Butter

Boil the potatoes in salted water until tender. Drain and mash with milk until smooth. Season with salt and pepper to taste.

Prepare the Potatoes

Preheat the grill to medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper. Grill for about 4-5 minutes on each side or until the salmon is cooked through and flakes easily.

Grill the Salmon

On a plate, serve the grilled salmon topped with lemon-dill butter, alongside a scoop of the gold mashers and your choice of vegetable.

Atlantic salmon fillets

Lemon

Fresh dill

Unsalted butter

Potatoes

Milk

Olive oil

Vegetable of choice

In a small bowl, mix together olive oil, garlic powder, salt, black pepper, and paprika. Rub the mixture all over the steaks. Let them marinate for at least 30 minutes.

Prepare the Steaks

While the steaks are marinating, prepare the French fries according to package instructions or make your own. Fry or bake until golden and crispy.

Cook the French Fries

Heat a grill pan or skillet over medium-high heat. Once hot, place the marinated steaks in the pan. Cook for 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

Cook the Steaks

Steam or sauté your choice of vegetables until tender, about 5-7 minutes.

Prepare the Vegetables

Arrange the cooked steaks on a plate with French fries and your choice of vegetable. Serve immediately.

Beef steak

Paprika

French fries

Choice of vegetable (e.g. broccoli, green beans, or carrots)

Season the Ahi tuna steak with salt and pepper. Coat the sides with crushed cashews. Heat a grill or skillet over medium-high heat and sear the tuna for about 2-3 minutes on each side for medium-rare, or longer if desired. Remove from heat and let rest before slicing.

Prepare the Ahi Tuna

In a small skillet, heat oil over medium heat. Fry wonton wrappers until golden and crispy, about 1-2 minutes per side. Remove and drain on paper towels.

Prepare the Wontons

In a large bowl, combine grated carrots, chopped scallions, and cilantro. Add sliced Ahi tuna on top of the salad and sprinkle with banana chips.

Assemble the Salad

Drizzle the banana-ginger vinaigrette over the salad and toss gently to combine. Top with crispy wontons before serving.

Dress the Salad

Ahi tuna steak

Cashews

Banana chips

Carrots, grated

Scallions, chopped

Fresh cilantro, chopped

Wonton wrappers

In a large bowl, combine the napa cabbage, shredded carrot, rice vinegar, soy sauce, sesame oil, salt, and black pepper. Toss well to combine and set aside to marinate for at least 15 minutes.

In a small bowl, mix the mayonnaise and wasabi paste until well combined. Adjust the wasabi level to taste and set aside.

Make Wasabi Mayo

Season the ahi tuna steaks with salt and black pepper. Brush both sides with Thai chili sauce, ensuring an even coat.

Preheat a grill or grill pan over medium-high heat. Grill the tuna steaks for about 2-3 minutes on each side for medium-rare, or to your desired doneness. Remove from heat and let rest for a minute.

Cook the Tuna

Slice the tuna steaks and plate them alongside the napa cabbage slaw. Drizzle with additional Thai chili sauce if desired, and serve with wasabi mayo on the side.

Ahi Tuna Steaks

Thai Chili Sauce

Wasabi Paste

Napa Cabbage

Carrot, shredded

Rice Vinegar

Soy Sauce

Sesame Oil

Black Sesame Seeds

Black Pepper

Wash and dry the Romaine lettuce. Tear it into bite-sized pieces and place it in a large salad bowl.

Prepare the Lettuce

Add the croutons to the salad bowl. Sprinkle the grated Parmesan cheese over the top.

Add Croutons and Cheese

Pour the Caesar dressing over the salad. Toss everything together until the lettuce is evenly coated.

Serve immediately, garnished with extra Parmesan cheese if desired.

Romaine lettuce

Croutons

Caesar dressing

In a large pot, heat olive oil over medium heat. Add the diced onion, garlic, bell pepper, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

Sauté the Vegetables

Stir in the shredded chicken, chicken broth, diced tomatoes, corn, black beans, and taco seasoning. Bring to a boil, then reduce heat and let simmer for about 20 minutes.

Add Chicken and Broth

Stir in lime juice and chopped cilantro. Taste and adjust seasoning if necessary.

Finish the Soup

Ladle the soup into bowls. Top with tortilla chips, diced avocado, and shredded cheddar cheese.

Onion, diced

Bell pepper, diced

Carrot, diced

Celery, diced

Chicken breast, cooked and shredded

Chicken broth

Diced tomatoes (canned)

Corn (canned or frozen)

Black beans (canned, rinsed)

Taco seasoning

Lime juice

Cilantro, chopped

Tortilla chips

Avocado, diced

Cheddar cheese, shredded

Preheat the Oven

Clean the mushrooms with a damp cloth and carefully remove the stems. Set the mushroom caps aside and finely chop the stems.

Prepare the Mushrooms

In a mixing bowl, combine the softened cream cheese, minced garlic, chopped parsley, oregano, thyme, salt, black pepper, and chopped mushroom stems. Mix until well combined.

Houlihan's