Dinner Catering

Entrees inclusive of a choice of two salads, one starch, one vegetables, two desserts, coffee and ice teas, house-made dinner rolls and creamed butter. See “Choices” Menu. Customized menus available upon request. Wine pairings available upon request.

• Hors d’oeuvre

  • Beef Kabobs

    Tender Pieces of Beef, Cherry Tomatoes and Pearl Onions Glazed with a Chimichurri Sauce

  • Miniature Crab Cakes

    Only the Finest Lump Crab Meat Here! Served with Spicy Remoulade Sauce

  • Shrimp Cocktail

    Served with Spicy Cocktail Sauce and Lemon Squeeze

  • Char-Grilled Shrimp

    Lightly Charred with Bohanan’s House Seasoning and Fresh Lime

  • Coconut Fried Shrimp

    Served with Sweet Asian Dipping Sauce

  • Duck Confit Eggrolls

    Shredded Duck, Assorted Vegetables, Glass Noodles and Napa Cabbage. Served with a Spicy Citrus Thai Chili Sauce

  • Crab Tots

    Served with a Spicy Cocktail Sauce

  • Canapé

    Chef’s Assortment

  • Stuffed Mushrooms

    Filled with Spinach, Imported Valbresso Feta and Reggiano Parmesan Cheese

  
  

  Salads

  • Bohanan's House Salad

    Boston Bibb Lettuce, Hearts of Romaine, Baby Spinach, Artichoke Hearts, Green & Black Olives, Hearts of Palm, Purple Onions, Crunchy Bacon & Roasted Caramelized Walnuts. Served with a Spicy French Dressing

  • The Lettuce Wedge

    Served with Bleu Cheese Dressing & Crispy Bacon

  • Traditional Caesar Salad

    Hearts of Romaine, Served with Croutons, Anchovies & Garlic Parmesan Tuile

  • Spinach Salad

    Baby Spinach, Warmed Goat Cheese with Toasted Almonds, Sliced Purple Onions, Mushrooms, Hickory-smoked Bacon with a Warm Tangy Vinaigrette

  
  

  Classic hors d’oeuvre

  • Lump Crab Meat Stuffed Jumbo Shrimp

    Seasoned, Wrapped in Hickory Smoked Bacon and Broiled to Perfection. Served with Drawn Butter and Lemon

  • Semi Boneless Quail

    Over Field Greens and Italian Vinaigrette

  • Spinach and Artichoke Dip

    Served with Freshly Baked Crostini Toast

  • Balsamic and Herb Cured Salmon

    Served with Classic Accompaniments

  
  

  Accompaniments

  • Vegetable Medley

    Yellow Squash, Zucchini, Baby Carrots, Sugar Snaps, Pearl Onions, Tear-drop Tomatoes, Red & Orange Bell Peppers

  • Broccoli Crowns

    Topped with Sauce Hollandaise

  • Haricot Verts Almondine

  • Jumbo Asparagus

    Served with Sauce Hollandaise (add 1.00 pp)

  
  

  Displays & Dips

  • Whole Brie Round

    Wrapped in Puff Pastry Dough, Filled with Apricot Preserves, Toasted Walnuts and baked until Golden Brown. Served with Assorted Crackers (Serves 20-25 Guests)

  • Carved Whole Tenderloin

    Served With Horseradish Mousse, Coleman’s Mustard and Silver Dollar Rolls

  
  

  Starches

  • Mashed Potatoes

    Original, Herb, Garlic, Goat Cheese, or Jalapeño & Cheese

  • Steak Fires

    Add Truffle Oil (1.00 pp)

  • Potatoes Au Gratin

    Cheesy Layers of Perfection

  • Canadian Long-Grain Wild Rice

    With Toasted Pecans & Mushrooms

  
  

  Desserts

  • Chocolate Decadence

    Rich Flourless Chocolate Cake with Raspberry Coulis

  • Amaretto Cheesecake

    With Caramel Reduction

  • Chef Mark’s Créme Brulée

    Madagascar Vanilla Bean Accented with Seasonal Berries

  • Valrhona Double Chocolate Brownies

    Served with Belgian Dark Ice Cream

  • Crispy Thin Apple Tart

    With House-made Cinnamon Ice Cream & Apple Chip

  • Sorbet

    Chef’s Seasonal Selection

  
  

  Steaks

  • 7oz. Filet

    For the Lighter Appetite

  • 11oz. Filet

    Our Largest Center Cut Filet

  • 13oz. Ribeye

    Hand Cut and Well-Marbled

  • 12oz. New York Strip

    Perfectly Aged for Flavor

  • Colorado Spring Lamb Tenderloin

    Served with Bérnaise Sauce and Mint Jelly

  • 8oz. Veal Tenderloin

    Served with Whole Grain Mustard Demi-Glace

  • Macadamia Encrusted Red Snapper

    Topped with Candied Orange Butter Sauce

  • Mesquite-Grilled Snapper Royale

    Topped with Crabmeat, Scallops, and Chanterelle Mushrooms in a Light Cream Reduction

  • Wild Alaskan Salmon

    Served with a Texas Ruby Red Grapefruit Butter

  • Char-Grilled Shrimp

    Seasoned with Bohanan’s House Seasoning and Fresh Lime

  • 9oz. Free-Range Breast of Chicken

    Mesquite-grilled with Sautéed Artichoke Hearts, Crimini Mushrooms and Sauce Choron

  • 10-12oz. Australian Lobster Tail

    Served with Clarified Butter and Lemon Squeeze

  • Bohanan's Beef Wellington

    Tenderloin of Beef Enveloped in a Savory Blend of Foie Gras, Mushrooms, Fresh Herbs, White Wine and Encased in Flaky Golden Puffed Pastry

  • Bearnaise Sauce

    Additional cost per person

  • Burgundy Mushroom Sauce

    Additional cost per person

  
  

  Seafood Displays

  • Shrimp Cocktail

  • Colossal Lump Crab Meat

  • Sashimi Grade Yellow Fin Tuna

  • 10-12 oz. Australian West Coast Cold-Water Lobster Tail

  • Whole Lobster

  
  

  Executive Menu

  • Featuring Bohanan’s Exclusive Akaushi Beef and our Bone-in Steak Selection

  • 10 oz. Akaushi Filet

  • 14 oz. Akaushi Ribeye

  • 14 oz. Akaushi New York Strip

  • 18 oz. Bone-in Filet

  • 24 oz. Bone-in Ribeye

  • 25 oz. Dry-Aged Bone-in New York Strip