Houligans Steak & Seafood Pub Menu

a generous portion of ten crisp wings served with gorgonzola cheese dressing and celery sticks. choice of buffalo, honey dijon.

100% real blue crab claw meat folded in a seasoned potato mixture with peppers and onions. sauteed in extra virgin olive oil and served with a lemon dill cream sauce. (full order 4 cakes, half order 2 cakes)

one half pound of lightly breaded white cheddar curds fried until golden brown.

thick sliced italian bread layered with montrachet goat cheese, diced roma tomatoes and seasoned with garlic. topped with melted parmesan and mozzarella cheeses.

fresh sauteed button mushrooms simmered in a flavorful sherry wine sauce.

tender usda choice mini medallions of beef seasoned with a spicy steak seasoning and pan seared.

a combination platter of smoked trout, deviled eggs, cheese and summer sausage all from local sources. served with bread and a homemade red pepper aoili.

farm fresh local organic eggs hardboiled to perfection. filled with a creamy deviled egg mixture and garnished with domestic caviar.

sweet lobster meat sauteed with portabella mushrooms and shallots. simmered in a sherry wine mustard cream sauce. topped with mozzarella and white cheddar cheeses and baked until golden brown.

crisp romaine lettuce, roma tomatoes, and freshly baked croutons accompany a traditional creamy ranch dressing.

a wonderful combination of organically grown spring greens, kalamata olives, diced roma tomatoes, croutons, artichoke hearts, parmesan and crumbled blue cheeses.tossed in houligans homemade balsamic vinaigrette.

organically grown spring greens tossed in our own draft ale vinaigrette dressing with sundried cranberries and candied pecans.

a classic combination of crisp romaine lettuce combined with parmesan cheese, croutons, kalamata olives, diced roma tomatoes, and a creamy garlic dressing, garnished with a deviled egg.

fresh skinless breast of chicken coated in toasted pistachios and sauteed in extra virgin olive oil. served with bourbon honey sauce.

fresh skinless breast of chicken coated in a seasoned shredded potato mixture and sauteed in extra virgin olive oil. served with portabella mushrooms in a fresh sage cream sauce.

lean pork loin seasoned with cajun seasonings and blackened in a cast iron skillet. served with a homemade wisconsin gorgonzola cream sauce.

lean pork loin breaded with japanese breadcrumbs and pan fried. served with a homemade mushroom sage cream sauce.

fresh portabella mushrooms, peppers and onions sauteed in herb garlic butter. served with tortellinis in a homemade tomato cream sauce.

fresh portabella mushrooms, peppers, and onions sauteed in herb garlic butter. served with tortellinis in a homemade alfredo sauce.

fresh portabella mushroom marinated in a balsamic vinaigrette and grilled. filled with sauteed shallots, fresh tomatoes, basil and garlic. topped with white cheddar cheese and baked.

salmon filet coated with a perfect blend of panko breadcrumbs and fresh horseradish. pan seared and served with lemon dill cream sauce.

fresh farm raised trout filled with a blue crab mixture and baked. served with a lemon dill cream sauce

canadian walleye topped with pecans and baked. served with a lemon dill caper black butter.

we hand bread our large shrimp in-house with japanese breadcrumbs and fry them until golden brown. served with a spicy honey dijon sauce.

eight shrimp sauteed with garlic, basil, diced roma tomatoes and a touch of heavy cream. served with toasted french bread and a balsamic reduction.

a usda choice center cut tenderloin rolled in toasted proscuitto and seared in extra virgin olive oil. served with a gorgonzola cheese sauce

6 ounces of usda choice tenderloin tips sauteed with red onions and portabella mushrooms. tossed in our sweet irish

12 oz usda choice new york strip seasoned with our own steak seasoning and charbroiled to perfection. topped with a seasoned butter star and served with vegetable of the day and yukon gold mashed potatoes.

usda choice center cut tenderloin of beef seasoned with our steak seasoning and charbroiled to your liking. topped with a seasoned butter star and served with vegetable of the day and yukon gold mashed potatoes

join us every saturday evening for our saturday prime rib. we cold smoke our usda choice ribeyes with hickory chips and then slow roast them over night to ensure the most tender prime rib around

two 3 oz usda choice beef medallions grilled to your liking. choose your preparation:

with sauteed portabella mushroom and red onions

portabella mushrooms sauteed with chipotle butter

if you like the candied garlic new york strip, you are sure to love this burger! a half pound of black angus chuck topped with our own candied garlic sauce, leaf lettuce, and tomato. drew's favorite!!

a half pound of black angus chuck topped with sauteed onions and portabella mushrooms in an irish whiskey sauce. served with leaf lettuce and tomato.

our juicy chicken breast coated in japanese breadcrumbs and fried until golden brown. tossed in a spicy red hot sauce and served on a toasted bun with lettuce, tomato, and a side of gorgonzola cheese dressing.

fresh farm raised catfish fillet coated in seasoned japanese breadcrumbs and fried until golden brown. served on a toasted bun with leaf lettuce, tomato, and a side of honey dijon sauce.