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

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

3-fourths of a lb. of peeled shrimp, steamed and tossed with oregano, Old Bay, and olive oil.

2 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.

Fresh brussels sprouts steamed tender sauteed in extra virgin olive oil, fresh garlic, and tossed in Parmesan cheese.

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

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

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.

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

Choice of chicken or shrimp. 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 for an additional charge.

10 jumbo wings fried to perfection and tossed in homemade Buffalo sauce. Served with blue cheese and celery. Get them breaded or naked. Add flats or drumbs for an additional charge. Add sauce for an additional charge.

Fried Florida gator nuggets served with BBQ sauce.

A tomato-based, Louisiana gumbo with shrimp, scallops, fish, veggies, okra, over rice.

New England-style, rich and creamy, with Alaskan snow crab and sherry.

Served over yellow rice with a pico de gallo garnish.

A tomato-based, Louisiana gumbo with shrimp, scallops, fish, veggies, okra, over rice. Gluten free.

Green salad with mixed vegetables.

Basic vegetable salad.

Green salad with Caesar dressing and cheese.

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, 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, mangoes, 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 a 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.

Italian sausage, pepperoni, mushrooms, virgin olive oil, fresh basil, and Ballyhoo's cheese blend.

Sauteed shrimp in a creamy pesto sauce, tomatoes, spinach, and Ballyhoo’s cheese blend.

Crimini, oyster, and button mushrooms, sauteed in olive oil, shallots, garlic, white wine, and seasonings with Ballyhoo's cheese blend.

Blackened boneless chicken breast, tomatoes, red onions, cilantro, jalapeno, BBQ sauce, and Ballyhoo’s cheese blend.

Buffalo mozzarella, tomato, and Ballyhoo’s cheese blend topped with shredded Parmesan and fresh basil.

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.

An 8 oz. 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 remoulade.

Thinly-shaved prime rib with sauteed onions and peppers and melted Jack cheese. Served with au jus.

Fresh, crisp Cuban bread hot pressed with ham, Swiss cheese, pulled pork, pickles, mustard, and mayonnaise.

Corned beef piled high with jack cheese, sauerkraut, and remoulade. Served on pumpernickel rye.

2 ground chuck patties, lettuce, tomato, onion, pickle, mayo, mustard, cheddar, Jack cheese, and bacon on a brioche bun.

Florida's new favorite fish, Cajun, grilled or fried. Served on a hoagie with lettuce tomato and remoulade.

Shellfish.

Taco with beef steak.

Poultry.

Choice of style blackened, grilled or fried.

Shellfish. Choice of style blackened, grilled or fried.

Choice of style blackened, grilled or fried.

Choice of style blackened, grilled or fried.

Served with lettuce, tomato, onion and pickle.

Served with lettuce, tomato, onion and pickle.

Center-cut 12 oz. prime New York strip.

10 oz. boneless chicken breast, oak-grilled to perfection and topped with mushrooms, capers, artichokes, and creamy lemon or 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 or white wine sauce.

4 oz. choice filet wrapped in bacon, oak-grilled to perfection. Add scallops or shrimp for an additional charge.

Tender and smoky, braised baby back ribs.

Coated with almonds, grilled, and topped with a lemon and 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.

New Orleans-inspired, Cajun-seasoned, red drum fish.

Large shrimp sauteed 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.

8 large sea scallops, oak-grilled on a cedar plank for unique smoky flavor.

1 and a 1/2 lb. of Alaskan snow crab steamed and served with drawn butter and lemon. Gluten free.

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

Sauteed zucchini, squash, mushrooms, artichoke hearts, roasted onions, and bell peppers, tossed in homemade pomodoro sauce. Add protein for an additional charge.

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

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

Cut potatoes fried and salted to perfection.

Cabbage salad.

Porridge made from ground corn.

Cold dish made from seasoned potatoes.

Creamy potatoes that have been mashed and mixed with milk, butter, and seasoning.

Spinach cooked in oil or fat overheated.

Fried sweet potatoes.

Broccoli cooked using moist heat.

Crisp potato with a soft center with the skin still on. Make it loaded for an additional charge.

Grilled or fried patty with cheese on a bun.

Shellfish cooked in oil.

Fish cooked in oil.

Breaded or battered crispy chicken.

Hot sandwich filled with cheese that has been pan cooked or grilled.

Tuna, krab delight and avocado topped with ahi tuna, tataki 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.

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 tataki 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, flash fried in tempura and panko bread crumbs, 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 tataki glaze.

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

Red and green wakame with krab delight. Gluten free.

9 pieces - No rice. Tuna, salmon, yellowtail and escolar. Gluten free.

Cucumber salad. Wakame, cucumbers with rice-wine vinaigrette. Topped with shrimp, fish, masago and krab. Gluten free.

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

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

Krab stick, avocado and cucumber served with krab delight, wakame and scallions. Gluten free.

Spicy tuna, scallions and avocado topped with sesame seeds and spicy mayo. Served with tuna tartar. Gluten free.

Fried grouper, cucumber, spicy mayo and scallions.

Fried shrimp, cucumber, avocado, spicy mayo and masago.

Smoked salmon, avocado and cream cheese topped with masago and scallions, spicy mayo and Sriracha. Gluten free.

Fried Florida gator, cream cheese, spicy mayo and scallions. Served with wakame, krab delight, sesame seeds and scallions.