Catering Menu

Reservations - Download

Lunch Catering

  • Salads

    • House Salad

      Mixed Greens, Tomatoes, Red Onions, Parmesan Cheese, Sliced Pecans with House 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


    Accompaniments

    • Creamy Mashed Potatoes: Original, Garlic, or Herb

    • Broccoli Crowns

    • Vegetable Medley

    • Haricot Vert


    Entrees

    • Blackened Snapper

      Served with Julienne Cucumbers and Tomatoes, Fresh Cilantro and Rice Wine Vinegar

    • Braised Akaushi Short Ribs

      Braised in Veal Stock, Red Wine and San Marzano Tomatoes with Cannellini Beans

    • Pan-Seared Free Range Organic Chicken Breasts

      Served on Fettucini Pasta with Fresh Tomato and Parmesan Sauce

    • Mesquite-Grilled 8oz. Ribeye Oscar

      Served on Cheese Toast with Grilled Onions, Sliced Tomatoes and Topped with Hollandaise Sauce

    • Roasted Free Range Organic Chicken

      Stuffed with Articokes, Parmesan Cheese and Spinach

    • Herb Encrusted Snapper

      Topped with Tequila Butter

    • Chef Mark's Frito Pie

      Seasoned Ground Beef served on a bed of Chili Cheese Fritos and garnished with Lettuce, Tomato, Avocado, Cilantro, and Sour Cream

    • 10oz. Prime Rib

      Served with Au Jus, Horseradish Crème Fraiche


    Desserts

    • Chef Mark’s Crème Brulé

    • Amaretto Cheesecake Served in a Caramel Sauce

    • Valrhona Double Chocolate Brownies

    • Sorbet



Bohanan's Reservations