Catering Menu

Reservations - Download

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



Bohanan's Reservations