The Miso Grilled Salmon is servied with stir-fried quinoa with steamed edamame, house-pickled cucumber and shaoxing sauce
Houlihan’s is reducing how frequently it changes its specials menu, from three times a year to twice a year, to ease operational difficulties and make the changes line up better with the seasons, an executive at the 83-unit casual-dining chain said. Houlihan’s launched its first specials menu about a year ago and ran the first specials for about three and a half months each, according to Jen Gulvik, the chain’s creative director and senior vice president of marketing. ...
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