Crisp corn chips topped with, our Texas chili, pulled pork, Pico de Gallo, guacamole, sour cream, and jalapeños.
Fresh gulf-coast oysters shucked to order with cocktail sauce and horseradish. Raw, steamed, fried, or Rockefeller.
Steamed tender and tossed with extra virgin olive oil, fresh garlic and dusted with kosher salt.
Crisp shrimp piled high and tossed in Ballyhoo’s fire sauce, then topped with scallions and a Sriracha drizzle.
Steamed pork dumplings served with sweet and spicy chili sauce, scallions and Ponzu sauce for dipping.
Tender filet tips tossed in Italian bread crumbs, virgin olive oil, Parmesan cheese and fresh garlic then oak-grilled and topped with jack cheese, served with Bearnaise sauce.p>
Two grilled halves of a Haas avocado stuffed with mixed cheese seasoned with fresh garlic, olive oil, cumin, adobo and topped with Pico de Gallo, Frito Lay’s corn chips and jalapeño.
Gulf squid and thinly-sliced onion straws, fried crisp and served with Parmesan cheese, cherry and banana peppers and a side of pomodoro sauce.
Sautéed shrimp with creamy spinach, smoked bacon and Parmesan cheese.
Monterey jack and aged cheddar cheese grilled inside a large flour tortilla with onions and peppers served with sour cream, Pico de Gallo and jalapenos. Add guacamole- $1. Chicken or Shrimp
Ten jumbo wings fried to perfection and tossed in homemade Buffalo sauce. Served with blue cheese and celery. Get them breaded or naked. Ask about additional sauces.
Haas avocados, personally prepared for you with tomato, cilantro, Spanish onions, jalapeno, freshly-squeezed lime juice and ground cumin all muddled in a traditional molcajete. Served with tortilla chips.
Fried Florida gator nuggets served with BBQ sauce.
Crispy-fried potato wedges topped with bacon bits, melted jack and cheddar cheeses, ranch dressing and scallions.
Three-fourths of a pound of peeled shrimp, steamed and tossed with oregano, Old Bay and olive oil.
Italian sausage, pepperoni, mushrooms, virgin olive oil, fresh basil and Ballyhoo’s cheese blend.
Oak-grilled sirloin steak, blue cheese crumbles, roasted onions and peppers with fresh spinach tossed in olive oil and topped with a balsamic reduction drizzle.
Crimini, oyster and button mushrooms, sautéed in olive oil, shallots, garlic, white wine and seasonings with Ballyhoo’s cheese blend.
Blackened boneless chicken breast, tomatoes, red onions, cilantro, jalapeño, BBQ sauce and Ballyhoo’s cheese blend.
Buffalo mozzarella, tomato and Ballyhoo’s cheese blend topped with shredded Parmesan and fresh basil.
Sautéed shrimp in a creamy pesto sauce, tomatoes, spinach and Ballyhoo’s cheese blend.
Oak-grilled sirloin, field greens, blue cheese crumbles, croûtons, tomatoes, roasted peppers, onions and portobello mushrooms topped with crisp onion straws and a red wine vinaigrette.
Fresh iceberg wedge, swiss cheese, tomato, smoked ham, green olives, Parmesan cheese and large steamed shrimp tossed in a lemon vinaigrette.
Fresh field greens tossed in raspberry vinaigrette and topped with Mandarin oranges, mango's, diced tomatoes, red onions, avocado, craisins, almond slivers and feta cheese.
Fresh iceberg wedge topped with blue cheese crumbles, smoked bacon bits, Hass avocado, diced tomatoes, sweet red onions, hard-boiled eggs, blue cheese dressing and a balsamic reduction drizzle
Fresh Atlantic salmon poached in miso broth atop field greens, carrots, radish, wakame, corn, tomatoes, bean sprouts and crisp wontons with soy-ginger vinaigrette.
Field greens, topped with feta cheese, cucumbers, Greek olives, tomatoes, garbanzo beans, red onions, Greek peppers and Greek dressing. Served over fresh potato salad.
New England-style, rich and creamy, with Alaskan snow crab and sherry.
A tomato-based, Louisiana gumbo with shrimp, scallops, fish, veggies, okra and rice.
Homemade beef chili with roasted red peppers, onions and red beans all topped with jack & cheddar cheese.
Served over yellow rice with a Pico de Gallo garnish.
Ten-ounce boneless chicken breast, oak-grilled to perfection and topped with mushrooms, capers, artichokes and creamy lemon/white-wine sauce.
A 14-oz center cut, oak-grilled to perfection.
Tender and smoky, braised baby back ribs.
Tenderloin tips marinated in virgin olive oil, Parmesan cheese, fresh garlic and parsley. Then dusted with Italian bread crumbs, oak grilled and topped with a lemon/white wine sauce.
Center-cut 12-oz prime New York Strip
Center-cut 7-oz choice filet, oak-grilled to perfection.
Coated with almonds, grilled and topped with a lemon/ white wine butter-garlic sauce.
Fresh salmon oak-grilled on a cedar plank for its unique smoky flavor.
Beer-battered tilapia with tartar sauce and malt vinegar. Served with fries and slaw. Substitute grouper if you prefer.
One and a half pound of Alaskan snow crab steamed and served with drawn butter and lemon.
Flaky-tender grouper, blackened, fried or Italian-grilled.
Eight large sea scallops, oak-grilled on a cedar plank for a unique smoky flavor.
New Orleans-inspired, Cajun-seasoned, red drum fish.
Large shrimp sautéed in Cajun spices and served on top of house-made cheesy grits.
Jumbo sea scallops, large shrimp, onions and peppers, oak-grilled and topped with mango chutney.
One-and-a-quarter-pound or a two-pound live Maine lobster. Served with drawn butter and lemon.
Sautéed shrimp, scallops, mussels, grouper and mushrooms in a tomato-garlic sauce.
Sautéed zucchini, squash, mushrooms, artichoke hearts, roasted onions and bell peppers, tossed in homemade pomodoro sauce.
Large shrimp sautéed with spinach, mushrooms, artichoke hearts, with white wine and lemon in a butter-garlic sauce.
Oak-grilled chicken breast, sautéed mushroom and broccoli in a creamy tomato sauce with penne pasta.
An eight-ounce fried chicken breast tossed in Buffalo sauce and topped with blue cheese crumbles, lettuce and tomato.
Shrimp, oysters, or both, fried and served on a French roll with jack cheese, lettuce, tomato and coleslaw.
Firecracker shrimp; Steak; Chicken; Pulled pork. Blackened, grilled or fried Tilapia; Shrimp; Mahi; Grouper.
Florida’s new favorite fish, cajun, grilled, or fried. Served on a hogie with lettuce tomato and remolade.
Corned beef piled high with jack cheese, sauerkraut and remoulade. Served on pumpernickel rye.
A hoagie roll with fresh-baked choice prime rib, Cajun seasoning and served with au jus.
Slow-roasted pork served with BBQ sauce and coleslaw on a brioche bun or garlic toast.
Two ground chuck patties, lettuce, tomato, onion, pickle, mayo, mustard, cheddar and jack cheese, and bacon on a brioche bun.
Tender-flaky grouper, fried, blackened or grilled with lettuce, tomato and remoulade.
Thinly-shaved prime rib with sautéed onions and peppers and melted jack cheese. Served with aujus.
Fresh, crisp Cuban bread hot pressed with ham, Swiss cheese, pulled pork, pickles, mustard and mayonnaise.
Served with lettuce, tomato, onion and pickle
Served with lettuce, tomato, onion and pickle
Gluten-free bun 2.25, Jack cheese, Swiss cheese, Cheddar cheese, Blue cheese, Onion straws, Pico de Gallo, Pulled pork, Portobello mushrooms, Caramelized onions, Texas chili, Bacon, Fried egg, Guacamole, Sautéed mushrooms, Jalapenos, Sour cream.
Sliced ahi tuna over wakame salad, Asian-marinated tuna tartar and sesame-seared ahi tuna.
Fresh sesame-encrusted tuna, seared in sesame oil and soy sauce. Served with tetaki sauce, wasabi and ginger.
Wakame, cucumbers with rice-wine vinaigrette. Topped with shrimp, fish, masago and krab.
Red and green wakame with krab delight.
Tuna, salmon, yellowtail and escolar.
Krab stick, avocado and cucumber served with krab delight, wakame and scallions.
Spicy tuna, scallions and avocado topped with sesame seeds and spicy mayo. Served with tuna tar tar.
Fried grouper, cucumber, spicy mayo and scallions.
Smoked salmon, avocado and cream cheese topped with masago and scallions, spicy mayo and sriracha.
Fried shrimp, cucumber, avocado, spicy mayo and masago.
Fried Florida gator, cream cheese, spicy mayo and scallions. Served with wakame, krab delight, sesame seeds and scallions.
Tuna, krab delight and avocado topped with ahi tuna, tetaki sauce, spicy mayo, ginger, scallions and fresh jalapenos.
Salmon, yellowtail, escolar, tuna, cream cheese and asparagus topped with scallions, eel sauce, spicy sauce and then baked.
Tuna, yellowtail, salmon and avocado rolled in a cucumber wrap with spicy mayo and sriracha.
Fried calamari, sweet chili sauce, scallions, avocado and cream cheese topped with sesame seeds, spicy mayo and scallions.
Spicy yellowtail, asparagus and cream cheese topped with scallions, sesame seeds, escolar, tuna and avocado. Served with spicy mayo and sriracha.
Tuna, krab sticks, crab delight, asparagus, and cream cheese, flash-fried in tempura and panko bread crumbs. Served with eel sauce and spicy mayo.
Spicy tuna roll topped with avocado and sesame seeds, scallions and tetaki sauce. Served with mango and tuna poke.
Fried grouper, krab delight, scallions, and spicy mayo in an edamame wrap.
Yellowtail, salmon, tuna and avocado. Served with spicy mayo, scallions and sriracha.
Louisiana-fried crawfish, crawfish delight, mango, cream cheese and avocado topped with shrimp and sweet chili sauce, scallions and sesame seeds.
Yellowfin tuna, asparagus, avocado, cream cheese, tempura-fried and topped with scallions, eel sauce and spicy mayo.
Krab delight, cucumber and avocado served with spicy mayo, sriracha and topped with tuna, salmon, escolar and yellowtail.
Tempura shrimp, asparagus, cream cheese, topped with sliced tuna and avocado, panko and a tetaki glaze.
Fresh key-lime juice, sweet condensed cream, baked in a buttery-graham cracker crust and topped with whipped cream.
Delicious chocolate cake and ganache served with vanilla ice cream and chocolate sauce.
Fresh bananas, ice cream-stuffed crepes, brown sugar, cinnamon and rum.
House-made with fresh Granny Smith apples, cinnamon and caramelized walnuts, served hot with vanilla ice cream.