New Menu Items at Houlihan's

Houlihan’s New Menu Items:

  • Grilled Chicken Wings: Grilled chicken wings drizzled with Cuban mojo sauce and cotija cheese, $10.95
  • Mediterranean Black Bean Dip: Black bean dip with Kalamata olives, feta cheese and olive oil, served with lavash crackers, cucumbers and carrots, $8.95
  • Grilled Shrimp and Jalapeño Sausage Mojo: Grilled shrimp and spicy sausage brushed with Cuban mojo sauce, served with garlic-citrus marinated Roma tomatoes, zucchini, yellow squash, red bell pepper and baked potato, $15.95
  • Pan-Roasted Chicken and Spiralized Sweet Potato ‘Linguine’: Roasted chicken and spiralized sweet potato with poblano crema sauce and bacon dust, $12.95
  • Grilled Mediterranean Chicken: Marinated and grilled chicken breast and drumette served with white bean salad with pancetta, garlic, thyme, grape tomatoes and kale-spinach-chard blend, $12.95
  • Steak Enchiladas with Mexican Street Corn: Grilled top sirloin, enchilada sauce and sour cream in a corn tortilla, served with chorizo and cheese stuffed poblano pepper and elote-style, corn, $16.50
  • Bite-Size Pot de Crème: Small servings of vanilla ginger, chocolate rhubarb or bourbon butterscotch brûlée custard, $1.50, or $4 for a flight of 3
  • Brownie Batter Cake: Rich chocolate cake smothered in warm fudge, $5
Availability: Through April, 2017


Houlihan’s New Items:

  • Lobster Corn Dogs: Lobster tail battered and fried on a stick, served with spicy beer mustard and green Sriracha sauce
  • Slow Roasted Boneless Short Ribs: Pot roast-style short ribs in red wine gravy, Yukon Gold mashed potatoes, roasted Brussels sprouts with pesto cream sauce
  • Fisherman’s Wharf Ravioli: Pasta shells filled with clams, crab, shrimp and scallops in spicy tomato broth, served with bread
  • Deconstructed Chicken Pot Pie: Chicken breast, carrots and celery in chicken gravy, served with a Cheddar biscuit
  • Bag O’ Donuts: Miniature chocolate doughnuts shaken with cinnamon and sugar

Availability: Debuting at corporate locations Oct. 20 and rolled out systemwide by early Nov., then available though late January 2017


Houlihan’s New Items:

  • Avocado Toast: Avocado with jalapeño, onion and cilantro on toasted Turano bread, topped with burrata cheese, extra virgin olive oil, black pepper and parsley, $10.95
  • Crispy BBQ Carnitas Lettuce Wraps: Crispy, slow-roasted barbecue pork served with lettuce cups, jicama radish slaw with lemon vinaigrette, pickled red onion and barbecue sauce, $11.75
  • Tilapia with Citrus Crab Salad: Pan-seared tilapia; a salad of lump blue crab, oranges, cilantro, red peppers and green onion; and charred pineapple brown rice, $14.95 for a small and $16.95 for a large
  • Korean Chicken: Marinated chicken breast, gochujang sauce, charred pineapple brown rice, garlic green beans and pineapple relish, available grilled or fried, $15.50
  • Bucatini Marinara: Long, hollow-centered pasta with marinara sauce, roasted tomatoes, herb breadcrumbs and garlic whipped ricotta, $14.95

Availability: Through August 2016


Houlihan’s New Items:

  • Thai “Noodle” Salad: Sriracha Thai peanut sauce tossed with spiralized “noodles” made out of zucchini, with mango, red peppers, snow peas, tri-colored quinoa, basil, mint and almonds
  • Sweet Potato Corn & Bacon Mexicali Flatbread: Spiralized sweet potatoes and zucchini, sweet corn, bacon, Greek yogurt, white sauce, pickled jalapeños, a cheese blend and avocado salsa on flatbread
  • Butternut Squash and Sausage Lasagna: Spiralized butternut squash “noodles” layered with herbed ricotta, Italian sausage, sautéed organic kale-spinach-chard blend, marinara sauce and mozzarella, served with a side of pesto zucchini “noodle,” 
Availability: Through spring 2016


Houlihan's New Menu Items

The newest seasonal menu, launched in February for spring and summer of 2014, focuses on lower-calorie items.
  • Lemon & Herb Grilled Chicken: With Tuscan white beans, organic kale-spinach-chard blend, roasted artichokes and tomatoes in herbed broth, 550 calories, priced around $14.25.
  • Miso Grilled Salmon: Over stir-fried quinoa with steamed edamame, house-pickled cucumber and shaoxing sauce, 540 calories, priced around $15.95
  • Rice Noodle Salad: With ginger-soy USDA prime top sirloin with Napa slaw, basil, mint, snow peas, cilantro, scallions, roasted peanuts and chile-lime dressing, 590 calories, priced around $16.95

The desserts, both priced around $5.95, are:

  • Key Lime Mousse: Layered with crystallized graham cracker crust and whipped cream, 420 calories
  • Chocolate Mousse: With raspberries and whipped cream, 410 calories

The two new cocktails, both 140 calories and priced around $9, are:

  • Coco Basil Fusion: With Cabo Wabo Blanco Tequila, Malibu coconut rum, basil and a splash of sour
  • X-Rated Moscato Martini: Made with Skyy Infusions Moscato Grape Vodka, X-Rated Fusion Liqueur infused with blood orange juice, house sour and cranberry juice