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Pictured above: Heirloom Tomato, Basil & Fontina Cheese Appetizer, Grilled Balsamic Skirt Steak, and Seared Ahi Tuna |
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| Hullabaloo Lunch |
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| Sensational Starters |
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Artichoke & Roasted Garlic Fondue |
| With Tomato, Asiago Bruschetta. 7- |
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Sesame Crusted Calamari |
| B.Am.Co. Vinaigrette and a Drizzle of Classic Aioli. 9- |
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California Rodeo Cakes (Row-DAY-Oh) |
| Potato, Bacon, BBQ Brisket, Aged Cheddar & Scallions with Sour Cream & BBQ Au jus. 9- |
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ShangHi Orange Peel Beef |
| Tender Filet Mignon lightly tossed in Rice Flour with Chinese Spices, Orange Peel & Red Chilies. 10- |
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Romesco Chicken Quesdilla |
| Manchego & Cheddar Cheese, Avocado Mash, Cilantro Cream & Salsa Rosa. 8- |
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Succulent Dungeness Crab Cakes |
| On Insalata Crudo with Saffron Aioli & Vermicelli. 12- |
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Maui Wowie Onion Rings |
| Chinatown Sweet & Sour Sauce & Hot Mustard. 8- |
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Crispy Duck Confit Spring Rolls |
| With Ginger Slaw, Sweet Thai Chili Sauce & Mango Habanero Dip. 10- |
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Salinas Valley Salads |
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Wedge "O" Iceberg with California Blue Cheese |
| Red Onion, Tomatoes & Radishes in a Pale Ale Dressing. 7- |
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Mills Family Farms Cascade Salad |
| Balsamic Vinaigrette, Candied Pecans, Feta Cheese & Lot's of Stuff. 7- |
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Our Awesome Caesar Salad |
| Giant Herbed Croutons & Aged Asiago with Traditional Dressing (Eggs and All!). 7- |
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I Love Spinach Salad |
| In a Fresh Spinach & Basil Pesto with Toasted Pine Nuts, Shaved Fennel & Baked Goat Cheese 10- |
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The Hullaballoo Salad |
| Mills Family Farms Cascade Salad, Balsamic Vinaigrette & a LOT of Fresh Veggies. 12- |
| with Grilled Prawns 17- ... with Backyard Salmon 19- ... with Grilled Chicken 15- |
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Marinated Skirt Steak on a Big 'Ole Caesar Salad |
| Charred Tomatoes, Croutons & Asiago Cheese. 15- |
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"Cowboy Cobb" |
| Jo-Jo's Chicken, Avocado, Bacon, Beets, Green Beans, Egg, Cucumbers & Pale Ale Dressing. 15- |
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Sandwiches |
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Herb Roasted Turkey "Rueben" |
| On New York Style Rye with Russian Dressing, Tart Slaw and served with Salted Fries. 11- |
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Portobello Mushroom Burger |
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Oven Dried Tomato Aioli, Crisp Lettuce &
Marinated Onion with Mills Family Farms Cascade Salad. 11- |
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Root Beer & Molasses Marinated Skirt Steak Sandwich |
| On Sweet Roll with Tobacco Onions, Philly Sauce, Provolone & "GARLIC" Fries. 13- |
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HULLABALLOO Burger |
| 100% Ground Chuck, Crisp Pepper Bacon, Tillamook Cheddar & Cayenne Fries. 13- |
| Add Sauteed Mushrooms , Avocado Mash or Grilled Onions. Each .95- |
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12 Hour Brisket |
| Sweet Roll w/ Apricot-Cabernet B.B.Q. Sauce, Mom's Slaw & "GARLIC" Fries. 12- |
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Blackened Snapper Wrapper |
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Mango Salsa Fresca & Cilantro Slaw in a
Chipotle Tortilla Wrap with Jalapeno Sweet Potato Fries. 11- |
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Basil Chicken Breast on Ciabatta |
| Imported Fontina, Roasted Pepper, Pesto Aioli & Tossed Caesar Salad. 11- |
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Bold American Cooking |
| Served with a Cup of Yesterday's Soup or House Salad |
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Todd's Backyard Salmon |
| Soy & Apricot Marinated, Jasmine Rice Cakes, Broccolini Stir Fry & Classic Remoulade. 21- |
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Jo-Jo's Fried Chicken |
| Griddled New Potato Mash, Sweet Corn Succatash and Sage Gravy. 17- |
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Penne Pasta with Roasted Chicken |
| Castroville Artichokes, Oven Dried Tomatoes, Sage & Asiago Cheese. 17- |
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Apple Wood Bacon Wrapped Meatloaf |
| With Mushroom Gravy Mushroom Roasted Garlic Mash and Blue Lake Green Beans. 19- |
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Hullaballoo Dinner |
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Sensational Starters |
|
Artichoke & Roasted Garlic Fondue |
| With Tomato, Asiago Bruschetta. 7- |
|
Sesame Crusted Calamari |
| B.Am.Co. Vinaigrette and a Drizzle of Classic Aioli. 9- |
|
California Rodeo Cakes (Row-DAY-Oh) |
| Potato, Bacon, BBQ Brisket, Aged Cheddar & Scallions with Sour Cream & BBQ Au jus. 9- |
|
ShangHi Orange Peel Beef |
| Tender Filet Mignon tossed in Rice Flour with Chinese Spices, Orange Peel & Red Chilies. 10- |
|
Romesco Chicken Quesdilla |
| Manchego & Cheddar Cheese, Avocado Mash, Cilantro Cream & Salsa Rosa. 8- |
|
Succulent Dungeness Crab Cakes |
| On Insalata Crudo with Saffron Aioli & Vermicelli. 12- |
|
Maui Wowie Onion Rings |
| Chinatown Sweet & Sour Sauce & Hot Mustard. 8- |
|
Crispy Duck Confit Spring Rolls |
| With Ginger Slaw, Sweet Thai Chili Sauce & Mango Habanero Dip. 10- |
|
Salinas Valley Salads |
|
Wedge "O" Iceberg with California Blue Cheese |
| Red Onion, Tomatoes & Radishes in a Pale Ale Dressing. 7- |
|
Mills Family Farms Cascade Salad |
| Balsamic Vinaigrette, Candied Pecans, Feta Cheese & Lot's of Stuff. 7- |
|
Our Awesome Caesar Salad |
| Giant Herbed Croutons & Aged Asiago with Traditional Dressing (Eggs and All!). 7- |
|
I Love Spinach Salad |
| In a Fresh Spinach & Basil Pesto with Toasted Pine Nuts, Shaved Fennel & Baked Goat Cheese 10- |
|
The Hullaballoo Salad |
| Mills Family Farms Cascade Salad, Balsamic Vinaigrette & a LOT of Fresh Veggies. 12- |
| with Grilled Prawns 17- ... with Backyard Salmon 19- ... with Grilled Chicken 15- |
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Marinated Skirt Steak on a Big 'Ole Caesar Salad |
| Charred Tomatoes, Croutons & Asiago Cheese. 15- |
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Bold American Cooking |
| Served with a Cup of Yesterday's Soup or House Salad |
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Grilled Angus New York Steak |
| On a Monster Stuffed Potato Skin with Creamy, Creamy Creamed Spinach & BBQ Au Jus .29- |
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Oven Roasted Jumbo Gulf Prawns |
| On Outrageously Creamy Dungeness Crab, Artichoke & Basil Risotto finished with a Roasted Pepper Vinaigrette. 28- |
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Portobello Mushrooms Pot Pie |
| Winter Vegetables, New Potatoes, Fresh Herbs & Spinach in a Rich Mushroom Stew. 20- |
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Cider Glazed & Pancetta Wrapped Pork Tenderloin |
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On Crispy White Corn Fritters with
Tobacco Onion and Green Bean Hash finished with an Apple Mustard. 23- |
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Root Beer and Molasses Marinated Skirt Steak |
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With Yukon Gold Potato Hash, Onion Rings
& Green Beans finished with our Hullaballoo Steak Sauce. 23- |
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Braised "Prime" Short Rib |
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On Wild Mushrooms & Egg Noodles in a
Porcini Mushroom Nage with Horseradish Creme Fraiche. 24- |
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Hallaballoo Traditions ... in the beginning Todd created... |
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The HULLABALLOO Burger |
| Crisp Pepper Bacon, Tillamook Cheddar & Cayenne Fries. 11- |
| Add Sauteed Mushrooms , Avocado Mash or Grilled Onions. Each .95- |
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Chipotle BBQ Pork St. Louis Style Rib |
| Slow Roasted & Grilled Smothered in our Tropical, Chipotle BBQ Sauce with Garlic Fries, Mom's Slaw ... Full 23- ... Half 17- |
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Jo-Jo's Fried Chicken |
| Griddled New Potato Mash, Sweet Corn Succotash and Sage Gravy. 20- |
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Todd's Backyard Salmon |
| Soy & Apricot Marinated on Jasmine Rice Cakes with Broccolini Stir Fry & Classic Remoulade. 21- |
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Penne Pasta with Roasted Chicken |
| Castroville Artichokes, Oven Dried Tomatoes, Sage & Asiago Cheese. 17- |
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Apple Wood Bacon Wrapped Meatloaf |
| With Mushroom Gravy, Roasted Garlic Mash and Blue Lake Green Beans. 19- |
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Hullaballoo Sweet Stuff |
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Dessert Samplers |
| Chefs Choice, Awesome Assortment 18-/24- |
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Warm Pineapple Upside-Down Cake |
| Our Signature Dessert! Served out of a Cast Iron Skillet, Vanilla Ice Cream, Caramel 7- |
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Vanilla Bean Creme Brulee |
| Tart Cherry Biscotti and Fresh Berries 7- |
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Chocolate, Buttermilk Cowboy Cake |
| Coffee Chip Gelato & Creme 6- |
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Granny's Bing Cherry & Pineapple Cobbler |
| Caramel Crumb Crust & Coconut Gelato 7- |
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World's Best "Hot Fudge Sundae" |
| 1 person 6- ... 2 people 9- ... 4 people 16- |
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New York/Hullaballoo Stylee Cheesecake |
| Tricked Out with a Who-sil-What-sil Berry Sauce 6- |
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Black & Tan Float |
| Guinness Gelato, Bass Sorbet with a Root Beer "Float", and Jan's Awesome Chocolate Chunk Cookies 9- |
| We proudly served "The Latest Scoop" Ice Cream & Sorbets. |
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Mackenzie's Awesome Mack & Cheese |
| ... the ooey gooey cheeeeesiest! $5 |
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Parker's Bid-Bad-Bodie-Burger |
| ... with cheddar cheese, pickles and fries! $6 |
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Jean-Will's Fried Chicken |
| ... with mashed potatoes and wavy gravy! $6 |
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Cheesie Cheesie Cheesadilla |
| ... what Chef Todd calls a Quesadilla! $5 |
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Madeline's Steak & Pomme Frites |
| ... french for french fries! $8 |
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Abigail's Hot Diggedy Corndog |
| ... with french fries! $6 |
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Mini Jammin Salmon |
| ... with mashed potatoes! $9 |
| Menu items and prices subject to change without notice. |
| Copyright Restauranteur, 2003-2007. All Rights Reserved. |
| Home | Map | Private Dining/Catering | Wine List | $10 Customer Reward | Email the Chef | Contact Us |
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