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

Lemony Chicken Piccata

Firecracker Shrimp

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

Meatloaf No. 9

French Onion Soup

Chicken Tortilla Soup

Graham cracker crust, dulce de leche, brûléed vanilla cream

Vanilla Bean Cheesecake

Asparagus risotto, baby arugula, basil-infused olive oil

Seared Georges Bank Scallops

Down Home Pot Roast

Lunch Steaks*

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

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

Crunchy Spicy Cauliflower

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

New Crab & Shrimp Dip

Our Original Baked Potato Soup

Crispy Chicken Tenders

Thai chile glaze, wasabi mayo, napa cabbage slaw

Char-Crusted Ahi Tuna*

Houlihan’s Famous’ Shrooms

Sour cream, lavosh crackers or tortilla chips

Classic Spinach Dip

Exactly what it sounds like – smothered in warm, decadent fudge

Brownie Batter Cake

Mozzarella and provolone, panko breaded and fried, tomato rosa sauce & chive pesto

Fancy Fried Cheese

Preheat your oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes, until they are soft and slightly caramelized.

Prepare the Tomatoes

In a large pot of salted boiling water, cook fettuccine according to package instructions until al dente. Drain and set aside.

Cook the Fettuccine

In a saucepan, melt butter over medium heat. Add heavy cream and bring to a simmer. Slowly whisk in parmesan cheese until melted and the sauce is smooth. Season with salt and pepper.

Make the Alfredo Sauce

Season chicken breasts with salt and pepper. Dredge in flour, shaking off excess. In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add chicken and cook for 4-5 minutes on each side until golden brown and cooked through. Remove and keep warm.

Cook the Chicken

In the same skillet, add white wine and lemon juice, scraping up the brown bits. Bring to a simmer and reduce by half. Stir in remaining butter and capers. Return chicken to the skillet to coat in the sauce.

Make the Pan Sauce

Plate fettuccine, top with chicken piccata, spoon sauce over, and garnish with roasted tomatoes and parsley.

Serve

chicken breasts

salt

black pepper

all-purpose flour

olive oil

butter

white wine

lemon juice

capers

fresh parsley

cherry tomatoes

fettuccine pasta

heavy cream

parmesan cheese

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.

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 your oven to 350°F (175°C). In a large bowl, combine ground beef, chopped onion, minced garlic, egg, breadcrumbs, Worcestershire sauce, salt, and black pepper. Mix until just combined, then transfer to a loaf pan and shape into a loaf. Bake for 1 hour.

Make the Meatloaf

In a skillet over medium heat, add olive oil. Sauté sliced mushrooms until browned, about 5-7 minutes. Add red wine, scraping any bits off the bottom of the pan. Let it reduce for a few minutes, then add beef broth and simmer until thickened, about 10 minutes. Season with salt and pepper to taste.

Prepare the Gravy

In a pot, boil diced potatoes until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

Make the Mashed Potatoes

In another skillet, heat olive oil over medium heat. Add trimmed green beans and sauté for about 5-7 minutes until tender-crisp. Season with salt and pepper to taste.

Sauté the Green Beans

Slice the meatloaf and serve with mushroom gravy, honest gold mashers, and garlic green beans on the side.

ground beef

onion, finely chopped

garlic, minced

breadcrumbs

Worcestershire sauce

red wine

mushrooms, sliced

beef broth

potatoes, peeled and diced

milk

green beans, trimmed

salt and pepper, to taste

In a large pot, melt the butter and olive oil over medium heat. Add the sliced onions and cook, stirring frequently, until they are caramelized and golden brown, about 30-40 minutes.

Sauté the Onions

Stir in the minced garlic and cook for about 1 minute. Then, add the white wine, scraping any browned bits from the bottom of the pot. Allow the wine to reduce for about 5 minutes.

Add Garlic and Broth

Add the beef broth, thyme, bay leaf, salt, and black pepper. Bring to a simmer and let cook for about 20 minutes to allow the flavors to meld.

Simmer the Soup

While the soup is simmering, preheat your oven to 350°F (175°C). Place the baguette slices on a baking sheet and toast in the oven for about 10 minutes, until crisp.

Prepare the Bread

Remove the bay leaf from the soup. Ladle the soup into oven-safe bowls, top each with a slice of toasted baguette, and sprinkle generously with Gruyère and Parmesan cheese. Place under the broiler for 3-5 minutes, or until the cheese is bubbly and golden.

Assemble and Broil

Carefully remove the bowls from the oven and let cool slightly before serving. Enjoy your cheesy and delicious French onion soup!

Yellow onions

Unsalted butter

Olive oil

Garlic cloves, minced

Beef broth

Dry white wine

Fresh thyme leaves

Bay leaf

Baguette, sliced

Gruyère cheese, shredded

Parmesan cheese, grated

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 oven to 350°F (175°C). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment for easier removal.

Place graham crackers in a food processor and pulse to fine crumbs (about 1 3/4 cups). Alternatively, place in a zip-top bag and crush with a rolling pin.

Melt the unsalted butter and stir together with the graham cracker crumbs, 2 tablespoons granulated sugar, and 1/4 teaspoon salt until mixture holds together when pinched.

Press the crumb mixture firmly and evenly into the bottom and about 1/2 inch up the sides of the prepared springform pan to form a compact crust.

Bake crust for 8–10 minutes until set and aromatic. Remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Lower oven temperature to 325°F (160°C) if not already set. Prepare a large roasting pan for a water bath: have hot water ready to pour later.

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes. Scrape down the bowl as needed.

Prepare the cream cheese

Add 1 cup granulated sugar and 1/2 teaspoon fine sea salt to the cream cheese and beat until combined and smooth, another 1–2 minutes. Scrape the bowl. Add the vanilla bean seeds (scrape seeds from 1 vanilla bean) or 1 teaspoon vanilla paste and the optional lemon zest; mix briefly to incorporate.

Add sugar and aromatics

Add 1 cup sour cream and 2 tablespoons whole milk. Beat on low speed until smooth and uniform, about 30 seconds. Scrape down the bowl.

Incorporate sour cream and milk

With the mixer on low speed, add the eggs one at a time, mixing just until incorporated after each addition. Then add the additional yolk and mix until just uniform. Take care not to overmix to minimize air incorporation.

Add eggs

Pour about half of the filling over the cooled crust, smoothing the surface. Spoon the dulce de leche evenly over the filling, leaving a 1/4–1/2 inch border from the edge to prevent it from running. Pour the remaining filling over the dulce de leche and gently smooth to cover. Use a spatula to swirl slightly if you like a marbled effect, but avoid heavy mixing.

Cover the outside bottom of the springform pan with a double layer of heavy-duty aluminum foil (to prevent water seeping in). Place the filled springform pan into the prepared roasting pan. Carefully pour hot (not boiling) water into the roasting pan to come halfway up the sides of the springform pan (about 1–1.5 inches).

Bake at 325°F (160°C) for 55–70 minutes. The edges should be set and lightly puffed; the center should still have a slight jiggle when gently shaken. Avoid overbaking to prevent cracks.

Turn off the oven and crack the oven door. Let the cheesecake cool in the turned-off oven for 1 hour to finish setting slowly. This reduces cracking.

Remove the cheesecake from the water bath and discard the foil. Run a thin knife around the inside edge of the springform to loosen (do not remove the sides yet). Let the cake cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours or preferably overnight to chill and firm fully.

About 30–60 minutes before serving (once cheesecake is fully chilled), prepare the vanilla cream: in a medium bowl, whisk together 1 cup heavy cream, the seeds from 1/2 vanilla bean (or 1/2 teaspoon vanilla paste), 1 teaspoon powdered sugar (optional, helps stabilize), and 1/8 teaspoon fine sea salt until slightly thickened but still pourable. You can briefly whip to soft peaks but keep it pourable for an even surface.

Pour or gently spread the vanilla cream over the chilled cheesecake to create a smooth 1/8–1/4-inch layer. Return to refrigerator for 20–30 minutes to firm slightly so sugar will sit on top and not dissolve.

Just before serving, evenly sprinkle 1/2 cup granulated sugar over the chilled vanilla cream layer. Use a kitchen blowtorch to brûlée the sugar: move the torch in small circular motions at medium-high flame until sugar melts and forms an amber-brown caramelized crust. Be careful to avoid browning the cream beneath; keep the torch about 2–3 inches away and rotate continually for even color.

If you don't have a torch: place the cheesecake (still in springform, on a baking sheet) under a very hot broiler set 6–8 inches from the heat. Watch constantly and broil 1–3 minutes until sugar melts and caramelizes. Remove immediately to avoid overheating the cream. Note: this may warm top slightly.

Without a torch (broiler method)

Allow the brûléed sugar to rest for 5–10 minutes to harden, then remove the springform sides. Transfer to a serving plate, slice with a hot, dry knife (wipe between cuts) and serve. Store leftovers refrigerated; the caramel crust will soften over time.

graham cracker crumbs

granulated sugar

unsalted butter

fine sea salt

cream cheese (full-fat), room temperature

sour cream

whole milk

large eggs

large egg yolk

vanilla bean (seeds scraped) or paste

lemon zest (optional, for brightness)

dulce de leche (store-bought or homemade)

granulated sugar (for brûlée surface)

powdered sugar (optional, to stabilize cream)

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.