Ballyhoo Grill - Gainesville, FL

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

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

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.

Two grilled halves of a Haas avocado stuffed with mixed cheese seasoned with fresh garlic, olive oil, cumin, and adobo topped with Pico de Gallo, frito lay’s corn chips, and jalapeno.

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

Sauteed 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.

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.

Ten jumbo wings fried to perfection and tossed in Buffalo sauce served with blue cheese and celery.

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.

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

Fresh salmon oak-grilled on a cedar plank for its unique smoky flavor.

Coated with almonds grilled and topped with a lemon and white wine butter-garlic sauce.

Beer-battered tilapia with tartar sauce and malt vinegar served with fries and slaw.

Eight large sea scallops and oak-grilled on a cedar plank for a unique smoky flavor.

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

Large shrimp sauteed in Cajun spices and served on top of cheesy grits.

Jumbo sea scallops, large shrimp, onions, peppers, oak-grilled, and topped with mango chutney.

9 oz of fresh grouper, fried to perfection.

9 oz of fresh Grouper oak grilled

9 oz of fresh grouper blackened and seared to perfection.

9 oz of fresh grouper oak grilled and topped with mushrooms, capers, artichokes and creamy lemon white wine sauce.

8 oz. Served with lettuce, tomato, onion, and pickle.

8 oz. Served with lettuce, tomato, onion, and pickle.

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.

Served over yellow rice with a pico de gallo garnish.

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 coleslaw.

Florida’s 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.

Two ground chuck patties, lettuce, tomato, onion, pickle, mayonnaise, mustard, Cheddar and Jack cheese, and bacon on a brioche bun.

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.

Fresh grouper on a brioche bun with lettuce, tomato and remoulade

with pico de gallo

Sauteed with garlic and olive oil

Seasoned with cinnamon and sugar

Italian sausage, pepperoni, mushrooms, virgin olive oil, fresh basil, and ballyhoo’s cheese blend.

Blackened boneless chicken, tomatoes, red onions, cilantro, jalapenos, bbq sauce and ballyhoos cheese blend

Buffalo mozzarella, tomato, and ballyhoo’s cheese blend topped with shredded parmesan and fresh basil.

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

Oak grilled sirloin steak, blue cheese crumbles, roasted onions and peppers, with fresh spinach, olive oil, ballyhoo cheese blend and balsamic reduction

Crimini, oyster and button mushrooms sauteed in olive oil, shallots, garlic and white wine. on top of our signature cheese blend.

14 oz Center cut oak-grilled to perfection.

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

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 or white wine sauce.

Center-cut 12 oz prime New York Strip.

4 oz filet wrapped in bacon and oak grilled to perfection.

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, 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.

Romaine lettuce, Parmesan cheese, homemade croutons and Caesar dressing

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 pomodoro sauce.

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

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