Ballyhoo Grill Menu

Crisp corn chips topped with, our Texas chili, pulled pork, pico de gallo, guacamole, sour cream, and jalapenos.

Gulf squid and thinly-sliced onion straws, fried crisp and served with parmesan cheese, cherry and banana peppers and a side of pomodoro sauce.

Fresh gulf-coast oysters shucked to order with cocktail sauce and horseradish. Served raw, steamed, or Rockefeller.

Steamed pork dumplings served with sweet and spicy chili sauce, scallions and ponzu sauce for dipping.

Steamed tender and tossed with extra virgin olive oil, fresh garlic and dusted with kosher salt.

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.

Crisp shrimp piled high and tossed in ballyhoo's fire sauce, then topped with scallions and a sriracha drizzle.

Sauteed shrimp with creamy spinach, smoked bacon and parmesan cheese.

Crispy-fried potato wedges topped with bacon bits, melted jack and cheddar cheeses, ranch dressing and scallions.

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.

Three-fourths of a pound of peeled shrimp, steamed and tossed with oregano, old bay and olive oil.

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.

Two grilled halves of a hass 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 jalapeno.

Fried Florida gator nuggets served with BBQ sauce.

Hass 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.

Oak-grilled sirloin, field greens, blue cheese crumbles, croutons, tomatoes, roasted peppers, onions and portobello mushrooms topped with crisp onion straws and a red wine vinaigrette.

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 iceberg wedge, swiss cheese, tomato, smoked ham, green olives, Parmesan cheese and large steamed shrimp tossed in a lemon vinaigrette.

Fresh Atlantic salmon poached in miso broth atop field greens, carrots, radish, wakame, corn, tomatoes, bean sprouts and crisp wontons with soy-ginger vinaigrette.

Fresh field greens tossed in raspberry vinaigrette and topped with Mandarin oranges, mangos, diced tomatoes, red onions, avocado, craisins, almond slivers and feta cheese.

Field greens, topped with feta cheese, cucumbers, Greek olives, tomatoes, garbanzo beans, red onions, Greek peppers and Greek dressing. Served over fresh potato salad.

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.

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.

Tender and smoky, braised baby back ribs.

Sauteed shrimp, scallops, mussels, grouper and mushrooms in a tomato-garlic sauce.

Large shrimp sauteed with spinach, mushrooms, artichoke hearts, with white wine and lemon in a butter-garlic sauce.

Sauteed zucchini, squash, mushrooms, artichoke hearts, roasted onions and bell peppers, tossed in homemade pomodoro sauce.

Oak-grilled chicken breast, sauteed mushroom and broccoli in a creamy tomato sauce with penne pasta.

Served with lettuce, tomato, onion and pickle.

Served with lettuce, tomato, onion and pickle.

Red and green wakame with krab delight.

Fresh sesame-encrusted tuna, seared in sesame oil and soy sauce. Served with tataki sauce, wasabi and ginger.

Tuna, salmon, yellowtail and escolar.

Sliced ahi tuna over wakame salad, Asian-marinated tuna tartar and sesame-seared ahi tuna.

Wakame, cucumbers with rice-wine vinaigrette. Topped with shrimp, fish, masago and krab.

Tuna, krab delight and avocado topped with ahi tuna, tataki sauce, spicy mayo, ginger, scallions and fresh jalapenos.

Yellowtail, salmon, tuna and avocado. Served with spicy mayo, scallions and sriracha.

Salmon, yellowtail, escolar, tuna, cream cheese and asparagus topped with scallions, eel sauce, spicy sauce and then baked.

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, flash fried in tempura and panko bread crumbs, topped with scallions, eel sauce and spicy mayo.

Spicy yellowtail, asparagus and cream cheese topped with scallions, sesame seeds, escolar, tuna and avocado. Served with spicy mayo and sriracha.

Krab delight, cucumber and avocado served with spicy mayo, sriracha and topped with tuna, salmon, escolar and yellowtail.

Tuna, krab sticks, crab delight, asparagus, and cream cheese, flash-fried in tempura and panko bread crumbs. Served with eel sauce and spicy mayo.

Tempura shrimp, asparagus, cream cheese, topped with sliced tuna and avocado, panko and a tataki glaze.

Spicy tuna roll topped with avocado and sesame seeds, scallions and tataki sauce. Served with mango and tuna poke.

Tuna, yellowtail, salmon, avocado and cucumber rolled in an edamame wrap with spicy mayo and sriracha.

Fried grouper, krab delight, scallions, and spicy mayo in an edamame wrap.