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

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

Types of Spirits

• Blended Scotch

• Vatted Malt Scotch

• Single Malt Scotch Whisky

• American Whiskey

• Japanese Whisky

• Irish Whiskey

• Canadian Whisky

• Tennessee Whiskey

• Brandy

• Bourbon

• Gin

• Calvados

• Cognac

• Armagnac

• Grappa and Marc

• Pisco

• Vodka

• Absinthe

• Cordials

• Rum and Cachaca

• Tequila and Mescal

• Spirits Flights and Tastings

• Domestic Bottle Beer

• Imported Bottle Beer

• Draft Beer

• Draft Flight

• View our Detailed Spirits Menu

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

Seafood Displays

• Shrimp Cocktail

• Colossal Lump Crab Meat

• Sashimi Grade Yellow Fin Tuna

• Balsamic & Herb Cured Salmon

• Whole Lobster

• Oysters on the Half Shell

• Clams on the Half Shell

• Caviar

Displays & Dips

• Spinach & Artichoke Dip

  Served with Freshly Baked Crostini Toast

• Choice of Hummus Dip

  Served with Fresh Grilled Pita Bread

• Cured Meat Display

  2 Oz. per Person

• Cured Meat & Assorted Cheese Display

  2 Oz. per Person

• Assorted Fruit & Cheese Display

  2 Oz. per Person

• 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)

• Prime Grade Mesquite-Grilled Carved Whole Tenderloin

  Served with Horseradish Mousse, Coleman’s Mustard and Silver Dollar Rolls. (Serves 20-25 Guests)

Hors d’oeuvres

• Beef Kabobs

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

• Canapé

  Chef’s Assortment

• Stuffed Mushrooms

  Filled with Spinach, Imported Valbresso Feta and Reggiano Parmesan Cheese

• Mini Akaushi Albondigas

  Served in a Light Tomato Broth with Melted Manchego Cheese

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

Sample Wine Menu

• Dom Perignon, Oenotheque, 1993

  Champagne

• Krug, 1990

  Champagne

• Trimbach, “Clos Ste Hune”, Alsace, 1999

  Riesling

• Pahlmeyer, Sonoma

  Chardonnay

• Mer Soleil, Silver

  Chardonnay

• Joseph Swan, Trenton Estate, Russian River

  Pinot Noir

• Williams Seylem, Rochioli Riverblock, Russian River

  Pinot Noir

• Domaine Drouhin, Laurene, Oregon

  Pinot Noir

• Beaux Freres, Ribbon Ridge, Oregon

  Pinot Noir

• Domain A.F. Gros, Grand Cru, Richebourg

  Burgundy

• Armand Rousseau, Grand Cru, Chambertin

  Burgundy

• Gaja, Italy

  Barbaresco

• Sassicaia, Tuscany

  Super Tuscan

• Masi, Mazzano, Classico

  Amarone

• Chateau Cheval Blanc, St Emilion, 1995

  Bordeaux

• Chateau Petrus, Pomerol, 1988

  Bordeaux

• Chateau Margaux, Margaux, 2000

  Bordeaux

• Revana Family, Napa

  Cabernet Sauvignon

• Revana Family, Napa

  Cabernet Sauvignon

• Heitz Cellars, Martha’s Vineyard, Napa

  Cabernet Sauvignon

• Dominus, Napa

  Cabernet Sauvignon

• Staglin Family, Rutherford

  Cabernet Sauvignon

• Reynolds Family, Reserve

  Cabernet Sauvignon

• Lokoya, Mt Veeder

  Cabernet Sauvignon

• Chevel Des Andes, Mendoza, Argentina

  Cabernet Sauvignon

• Pingus, Ribera Del Duero

  Tempranillo

• Andres Romeo, Rioja

  Tempranillo

• Torbreck, The Factor, Barossa, Australia

  Shiraz

• Clarendon Hills, Astralis, Barossa, Australia

  Shiraz

• Peter Lehman, Stonewell, Barossa, Australia

  Shiraz

• Melis, Spain

  Priorat

• Chateau de Beaucastel

  Chateauneuf du Pape

• St Francis, Pagani Vineyard, Sonoma

  Zinfandel

• Chateau d’Yquem

  Sauternes

Scotch

• Glen Grant “57” 44 year

• Glen Grant “58” 48 year

• Glenlivet 21

• Glenmorangie 18

• Highland Park 18

• Macallan 18

• Macallan 25

• Macallan 30

• Macallan 1861

• Johnnie Walker Blue

Cigars

• Cohiba

  Robusto, Crystal Corona, Corona Minor

• Macanudo Vintage

  VII

• Macanudo 1968

  Robusto, Toro

• Partagas Decadas

  I, II

• Partagas Series S

  Esplendido, Preferido

• Hoyo De Monterrey Hoyo De Tradicion

  Corona, Toro Grande

• La Gloria Cubana Artesanos De Miami

  Elegante, Artesanitos

• Punch Gran Cru

  #2 Natural, Robusto

• Montecristo Classic Collection

  #2

• Arturo Fuente Hemingway

  Signature

• Davidoff Millenium

  Robusto

• Padron 1926

  #9

• Padron 1964

  Torpedo

• Ashton Cabinet

  #6

Salads & Soups

• Raindrop Tomato Salad

  Heirloom Tomatoes from Raindrop Farms with Truffled Goat Cheese and Saba Vinegar.

• Mediterranean Salad with Tuna

  Seared Sashimi Grade Tuna with Romaine Lettuce, Olives, Cherry Tomatoes, Hearts of Palm and Cucumber.

• The Wedge Salad

  With Maytag Blue Cheese and Crisp Kurobuta Bacon.

• Crab and Avocado Salad

  Colossal Lump Crab with Tomatoes, Roasted Corn, and Cilantro Mayonnaise in a Stuffed Avocado.

• House Salad

  Mixed Greens with Spanish Almonds, Red Onion, Heirloom Tomatoes and Lemon-Thyme Vinaigrette with Manchego Cheese.

• Shrimp Cocktail

  Served with a Spicy Cocktail Sauce.

• Soup of the Day - Bowl

  Ask Server for Daily Specials.

• Petite House or Wedge Salad and Cup of Soup

Sandwiches

• Kurobuta BLT

  Kurobuta Bacon, Heirloom Tomato, Texas Hydroponic Romaine, and House Made Basil Pesto Aioli on Sourdough.

• Classic Reuben

  Corned Beef, Sauerkraut, House Made Thousand Island, Aged Gruyere on Marbled Rye.

• Traditional Maine Lobster Roll

  Coldwater Lobster Salad on Artisan Bun.

• Crab BLT

  Crab Salad, Hydro Lettuce, Heirloom Tomato, Avocado and Kurobuta Bacon on Grilled Sourdough.

• Chicken Salad

  Grilled Chicken Breast, Fresh Tarragon, Red Onion, and Granny Smith Apples, Fresh Greens, Sliced Avocado and Heirloom Tomato on Sourdough.

• Caprese Sandwich

  Roasted Roma Tomatoes, Fresh Basil, Buffalo Mozzarella, and Extra Virgin Olive Oil on a Rustic Country White.

• Roast Beef

  Thinly Sliced,Piled High on Marbled Rye with Horseradish, Cheddar, Whole Grain Mustard, Heirloom Tomato and Hydro Lettuce.

• Roasted Turkey and Muenster

  Sliced Roasted Turkey and Muenster Cheese, on Rye Bread with Hydro Lettuce, Heirloom Tomatoes, and Fresh Basil Mayonnaise.

• Frankfurter

  Large Karl Ehmer Frank, Mesquite Grilled on Buttered Hoagie with Whole Grain Mustard, Sauerkraut, Piparra Peppers, and NY-style Dill Pickles.

From the Mesquite Grill

• Mesquite Grilled 7 oz. Filet

• Mesquite Grilled 13 oz. Rib Eye Center Cut

• Half Pound Burger

  With Sharp Cheddar, Lettuce, Heirloom Tomato, and Chipotle Mayo.

House Specialties

• Fish Tacos

  Grilled Gulf Snapper in Local White Corn Tortillas with Purple Cabbage, Cilantro, Red Onions, Sliced Avocado and Tomato. Served with House Pico De Gallo and Lime Sour Cream on the Side.

• Blackened Snapper

  With Julienned Cucumbers and Tomatoes, Fresh Cilantro, and Rice Wine Vinegar.

• Saffron Spaghetti and Shrimp

  Jumbo Gulf Shrimp with Spanish Chorizo, Fresh Peas, Tomatoes and Spinach Sautéed in an Albarino Butter Sauce over Saffron Spaghetti.

• Braised Akaushi Short Ribs & Pappardelle

  Braised in Veal Stock, Red Wine, and San Marzano Tomatoes served on Wide Egg Noodles.

• 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.

Half Sandwich with Soup or Salad

• Chicken Salad

• Caprese Sandwich

• Roasted Turkey and Muenster

Desserts

• Thin Apple Crispy Tart

  Topped with Cinnamon Ice Cream & Apple Chips

• Espresso Tiramisu

• Madagascar Vanilla Crème Brûlé

• New York Style Amaretto Cheese Cake

  In Caramel Reduction Sauce

• Valrhona Double Chocolate Brownie

  Topped with Belgian Dark Chocolate Ice Cream

• Valrhona Chocolate Tart

• Valrhona Chocolate Soft Center Gooey Cake

• Special Fruit & Cheese Tray

  Serves Two. (Ask our Servers for details)

• Flaming Specialties

  Bananas Foster, Cherries Jubilee, Strawberries Imperial, or Crêpes Suzette. (Prepared Tableside)

Specialty Coffees

• French Press Jamaican Blue Mountain Coffee

• Espresso

• Bohanan’s Special Roast Coffee: Organic Galapagos Island Estate Coffee

  A Bohanan's Exclusive. This coffee plant was brought to the Island 138 years ago. This cup is rich & nutty with a fruity & light sweet finish. ‘Organic Certified’

• Cappuccino

Specialty Gift Items

• Mom’s Candied Jalapeños

  Best served with Whipped Cream Cheese and Crostini

• House-made Assorted Truffles (8)

  Presented in a Gold Gift Box

• Bohanan’s Special Roast Coffee

  8 oz. Bag: Whole Beans or Ground Organic Galapagos Island Estate Coffee ‘Organic Certified’

Appetizers

• Colossal Lump Crabmeat Cocktail

  A Classic

• French-Grilled Oysters

  House Specialty

• Spinach & Artichoke Dip

  Served with Fresh Baked Crostini Toast

• Jumbo Lump Crab Cake

  Served with Rémoulade

• Crab Tots (7)

  Served with a Spicy Cocktail Sauce

• Shrimp Cocktail

  Served with a Spicy Cocktail Sauce

• Seared Sashimi Grade Tuna

  Served with Sesame Seaweed Salad, Housemade Ponzu, Asian Aioli, Natural Pickled Ginger, and Wasabi

• Seared Hudson Valley Foie Gras

  On Pain Perdu with Vanilla Bean and Honey Poached Bosc Pears, and Sauternes

• Duck Confit Eggrolls

  Shredded Duck, Assorted Vegetables, Glass Noodles and Napa Cabbage with a Spicy Citrus Sweet & Sour Sauce

• Coconut Fried Shrimp

  Served with Thai Chili Sauce for Dipping

Bourbon

• Distillers Masterpiece 18

• Distillers Masterpiece 20

• Mitchers 10

• Pappy Van Winkle 20

• Pappy Van Winkle 23

• Wild Turkey Kentucky Spirit 15

• Woodford Masters Collection

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 and Roasted Caramelized Walnuts with a Tangy Spicy French Dressing

• Texas Heirloom Salad

  Vine-ripened Heirloom Tomatoes, Kalamata Olives, Spanish Manchego Cheese, Hydroponic Lettuce, Colavita Extra Virgin Olive Oil, Aged Balsamic Vinegar, Truffle Oil and Flor de Sal

• Spinach Salad

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

• Greek Salad

  Hearts of Romaine, Kalamata Olives, Purple Onions, Valbreso Feta Cheese, Pepperoncini Peppers, House Croutons and a Greek Vinaigrette

• Bohanan’s Caesar Salad

  Hydroponic Romaine, Parmesean Crostini and Spanish Anchovie Fillets

• The Classic Lettuce Wedge

  With Maytag Blue Cheese Dressing and Bacon Pieces

• Salad Superb

  Vine-ripened Tomatoes, Avocado and Hearts of Palm on a Bed of Crisp Greens

Canadian Whiskey

• Crown Cask 16

• Crown XR

Soups

• Chef Mark’s Famous Tortilla Soup

  Pulled Mesquite-Grilled Chicken, Avocados, Cilantro, Tortilla Strips, Monterey Jack Cheese

• French Onion Soup

  Made with Rich, Slow Simmered Veal Stock, Three Aged Cheeses, and House Croutons

• Gazpacho Blanco

  White Gazpacho Garnished with Chopped Green Onions, Vine-ripened Tomatoes, Parsley and Toasted Almonds

Irish Whiskey

• Connemara Peated Single Malt

• Bushmills 16

Desserts

• Butter Rum Cheesecake

  New York Style Cheesecake spiked with Meyers Rum and crowned with creamy Butterscotch Toffee

• French Mocha Crème Brulée

  Signature Crème Brulée laced with Valrhona Chocolate and Espresso

• Chocolate Decadance Bites

  Rich Flourless Chocolate Cake in a Dark Chocolate Ganache

Speciality Fare

• Raindrop Tomato Salad

  Heirloom Tomatoes from Raindrop Farms with Truffles Goat Cheese and Saba Vinegar

• Dozen Oysters

  Effingham Inlet Oysters served on the Half Shell

• Crab Cake

  Served with Tomato Avocado Remoulade Sauce

• Spicy Shrimp Gazpacho

  Jumbo Gulf Shrimp, Spicy Tomato Puree with Avocado and Fresh Vegetables

• Seared Sashimi-Grade Tuna

  Served with Pickled Ginger, Ponzu and Asian Aioli

• Braised Akaushi Short Ribs

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

• Chef's Special

  Please ask your server for selection of specials

Charcuterie

• Choose Two Meats

  $12

• Three Meats

  $15

• Four Meats

  $18

• Serrano Ham-Spain

  Slowly Aged for One Year

• Speck Ham-Italy

  Mildly Smoked Prosciutto

• Sopressata-Italy

  Spicy with Sweet Fennel & Red Pepper

• Coppa-Italy

  Rubbed with Hot Peppers & Wine

• Tuscano Salami-Italy

  Robust with Garlic & Black Peppercorns

• Bresaolo-Italy

  Drizzled with Olive Oil & Lemon Juice

• Cured Salmon - Nova Scotia

  Balsamic & Herb

• Chef’s Selection

  Please ask your server for special selections

Cheese

• Choose Two Cheeses

  $12

• Three Cheeses

  $15

• Four Cheese

  $18

• Comte-France

  Cow, Semi-Firm, Sweet and Mellow

• Mimolette-France

  Cow, Semi-Firm, Sweet yet Tame

• Roncal-Spain

  Sheep, Hard, Rustic and Nutty

• Saint-André Triple Cream Brie- France

  Cow, Soft, Mild yet Rich

• Humboldt Fog- California

  Goat, Soft Ripened, Mild and Earthy

• Three Sisters Farmstead-California

  Cow, Hard, Intense and Nutty

• Brillat- Savarin- France

  Cow, Soft, Rich and Buttery

• Chef’s Selection

  Please ask your server for special selections

Bohanan’s Legendary Steaks

• Filet

  11 oz. and 7 oz.

• Ribeye

  16 oz. and 12 oz.

• New York Strip

  16 oz. and 12 oz.

Specialty Bites

• Hummus Trio

  Roasted Red Pepper & Tomato Hummus, Spinach & Feta Hummus and a Traditional Hummus served with warm Grilled Pita.

• Bohanan’ s Famous Candied Jalapenos

  Served with Whipped Cream Cheese and Toasted Baguettes.

• Olive Medley

  Rustic Spanish Olive Medley Marinated in Garlic, Olive Oil, Chili Flakes, and Citrus Zest.

• Akaushi Albondigas

  In a Light Tomato Broth, Grated Monchego Cheese and Toasted Baguette.

• Prosciutto & Taleggio

  Grilled Flat Bread with Red Onions, Grapes, and Truffle Oil.

• Grilled Brie

  Truffled Greens with a Black Mission Fig Preserve. Served with Toasted Baguettes.

Boards

• Charcuterie Board

  Smoked and Cured Meats Served with House-made Pub Mustard and Bread Sticks.

• Cheese Board

  Assorted Artisan Cheeses served with Grilled Bread and Appropriate Sweets and Savories.

Sandwiches

• Chicken Salad

  Made with Grilled Chicken Breast, Fresh Tarragon, Red Onion, and Granny Smith Apples. Served on Sourdough with Fresh Greens, Arugula, Sliced Avocado, and Heirloom Tomatoes.

• Kurobuta BLT

  Kurobuta Bacon, Heirloom Tomato, Texas Hydroponic Romaine, and House-made Basil Mayonnaise on Sourdough.

• Balsamic and Herb-Cured Salmon

  Served on Grilled Flatbread with Horseradish Crème Fraiche, Fresh Greens, Red Onion, Tomato and Capers.

• Prosciutto And Taleggio

  Served on Grilled Flat Bread with Red Onions, Grapes and Truffle Oil

• Grilled Gouda and Heirloom Tomato

  Aged Gouda, Roasted Roma Tomato, and Fresh Basil on Grilled Baguette.

Specialty Bites

• Truffled House Made Chips

  Perfect Chips - Crisp on the Outside, Rich on the Inside, and Crowned with Truffle Oil.

• Olive Medley

  Rustic Spanish Olive Medley Marinated in Garlic, Olive Oil, Chili Flakes, and Citrus Zest.

• Bohanan’s Famous Candied Jalapenos

  Served with Whipped Cream Cheese and Toasted Baguettes.

• Hummus Trio

  Roasted Red Pepper and Tomato Hummus, Spinach and Feta Hummus, and a traditional Hummus served with Warm Grilled Pita.

• Grilled Brie

  Served with Truffled Greens, a Black Mission Fig Preserve, and Toasted Baguettes.

• Crab Cake

  Served with Tomato Avocado Remoulade Sauce.

• Akaushi Albondigas

  Served in a Light Tomato Broth, with Grated Manchego Cheese and Toasted Baguette.

• Braised Akaushi Short Ribs

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

Shiraz

• Shinas Estate , “The Guilty ”, Australia , 2006

  Cherry, strawberry, chocolate, and mocha, all wrapped into this wine with vanilla and classic Shiraz pepperiness. An excellent wine for any time.

• Two Hands , Gnarly Dudes , Barossa, Australia, 2007

  A very intense bouquet of mineral, roasted chestnuts, fresh crushed currants, burnt toffee, spices, dark chocolate and lavender.

Petit Sirah

• Nugan, Manuka Grove , Australia , 2004

  Aromas of ripe blackberry, plum and cherry with hints of aniseed and allspice. A full-bodied wine displaying soft chewy tannins and a youthful fine acid balance with a generous palate of dark cherry and plum pudding with dusty chocolate, earth and spice.

Zinfandel

• Joel Gott, Napa Valley, 2006

  A classically powerful Zin full of licorice, pepper, bing cherries, plums and blackberries with a full finish.

Carmenere

• Chono, San Lorenzo Estate , Chile , 2006

  A blend of Carmenere, Shiraz, and Cabernet, the San Lorenzo is a concentrated yet harmonius blend that shows rich cherry, with hints of bacon.

Cabernet Sauvignon

• Ramspeck, Napa Valley, 2006

  Medium-bodied and smooth, with flavors of blackberry, anise and cherry tones. Well balanced.

• Hobo, Alexander Valley

  Firm and complex, this wine has dry cherry and chocolate flavors balanced nicely with a lingering finish.

• Franciscan, Napa Valley, 2006

  A classic Napa Cab, the nose has hints of clove and plum. The flavors lean towards cassis, coffee, and toasted oak with a lingering finish.

• Honig , Napa Valley, 2006

  Blackberry, Cherry, and black plum aromas and flavors with hints of vanilla and allspice with a long chocolaty finish.

Malbec

• Dolium, Petit Riserva, Argentina, 2006

  Spicy, classic malbec with peppery spice and cinnamon.

• Christine Andrew, Lodi, California, 2006

  A rustic style with spicy currant and cherry flavors.

• La Posta, by Angel Paulucci, Argentina, 2007

  Malbec blended with Syrah and Bonarda, giving it a more readily sweet quality with cherry, plum and raspberry, with hints of spice and violets.

Merlot

• Independent Producers , Columbia, Washington, 2007

  A concentrated, intensely fruity wine, chunky with blackberries, cherries, and thyme.

• Napa Cellars , Napa Valley, 2006

  A classic merlot with softer tannin, aromas of cherry and chocolate, with hints of tea and spice on the tongue.

• Whitehall Lane , Napa Valley, 2006

  Exotic, spicy aromas, with dark cherry and blackberry.

Italian Reds

• Giacosa Fratelli , Dolcettod ’ alba , Piemonte, 2007

  Dolcetto means “Little sweet one,” which is meant to describe the candied flavors of this pretty little wine. Dolcetto is a dry wine though, with lots of cherries and chocolate tones.

• Cascina Bruni , Barberad ’ asti , Piemonte, 2007

  Barbera originated in the Piemonte region. Bright, black cherried fruitiness with atypical acidity, this wine is light enough for fun, and heavy enough to be taken seriously.

Pinot Noir

• Ramspeck, Napa Valley, 2007

  With aromas of dark cherry and chocolate, the mouth is smooth strawberries and raspberries. Very fresh and clean.

• Davis Bynum, Russian River Valley, 2007

  Classic Russian River fruit. Bright fruit aromas, silky texture and long finish.

• Belle Glos , Meiomi , Sonoma Valley, 2007

  Aromas of plum, cedar, and brown sugar. On the tongue is rich pomegranate and stone fruit, with excellent minerality. Soft, balanced acids complete with a long finish.

Gavi di Gavi

• Villa Sparina , Gavi , Italy

  Fruity, dry and balanced, with a beeswax characteristic, excellent with cheese.

Interesting Whites

• Tariquet, Cotes du Gascon, France, 2007

  A blend of Ugni Blanc and Columbard that packs a punch of melon and peaches with an exotically spicy aroma. This wine drinks very easily with a balanced fruitiness and bright acidity.

• Fuzhelo , Vino Verde , Portugal , 2008

  Ripe melon and grapefruit with slight mineral tones. Light effervescence makes this wine dance.

Sauvignon Blanc

• Groth , Napa Valley, 2008

  Sur Lie aging gives this wine a creaminess that balances its citrus and melon tones. Has a solid and crisp backbone and finish.

• Drylands, Marlborough, New Zealand, 2007

  Zesty citrus throughout, this wine has tones of ruby red grapefruit, ripe with herbal tones and a lingering, refreshing finish.

Riesling

• Diva , by Gunderloch , Rheinhessen, Germany, 2 0 0 7

  Excellent flavors of stone fruit and apricot with exceptional acidic balance. Diva is still a spätlese, with the higher sugars balanced by the lovely fruitiness.

• Dr Loosen, Dr L, Germany, 2007

  Light and fruity with lots of tart apple pie flavors.

Chardonnay

• Raimat, Spain , 2007

  Well-rounded and full-bodied with intense flavors of apples and pineapples. Completely unoaked and very clean.

• Folie á Deux , Napa Valley, 2007

  Aromas of red apples, and tropical hints of pineapple. Very rounded and nutty.

• Frank Family, Napa Valley, 2007

  Full and vibrant with flavors of plum, juicy peach, and dried pear. Full-bodied and rich.

• Domaine Joseph Drouhin, Pouilly Fuisse , 2007

  Bold, dry, brazen minerality and acidity drive this wine. Classic.

Pinot Gris

• Adelsheim, Oregon, 2007

  Crisp, bright flavors of pear and peach with a bit of spiciness.

Rosé

• Mourges Degres , Rhone, France

  A classic Rosé with hints of bright strawberries and lemon zest.

Sparkling

• New Age Sauvignon Blanc and Malvasia Fina, Argentina

  This wine has an immediate nose full of gardenia, jasmine, and peach. It is crisp, clean, and sweetish with flavors of honeydew and apricot. Just enough effervescence to make it lively and fun. Try it alone or on the rocks with a squeeze of lime.

• Mionette Moscato D'Asti, Italy

  This gentle-sparkling wine is fresh and crisp with a floral bouquet and fruity finish.

• Roderer Estate, NV Brut, California Sparkling

  A California classic, with hints of pear, spice, and nuttiness. Very fresh and light.

Dessert Cocktails

• Dominicana

  coffee liqueur, anejo rum, whipped cream float

• Ash Wednesday

  gin, cream, blackberry, honey

• Alexander No. 2

  cognac, cacao, cream, nutmeg

• Grasshopper

  crème de menthe, cacao, cream

Aperitif Cocktails

• Negroni

  campari, gin, sweet vermouth

• Rome with a View

  campari, sweet vermouth, lime juice, sugar, soda

• Bitter Truth

  bourbon, averna, orange peel, on the rocks

• Stinger

  cognac and crème de menthe, crushed ice

Tall with Soda

• Stark and Dormy

  blackstrap molasses rum, ginger and lemon juices, soda

• Palma Fizz

  vodka, ginger and lime juice, sugar, soda, rosewater

• El Diablo

  blanco tequila, blackberry, ginger, club soda

• Morning Glory Fizz

  scotch, lemon juice, sugar, egg white, club soda, absinthe rinse

• Williams Fizz

  cognac, poire william, lemon juice, sugar, egg white

• Hays Fizz

  gin, lemon juice, sugar, club soda, absinthe rinse

• Blackberry Rickey

  gin, lime juice, sugar, blackberry, club soda

Champagne Cocktails

• Cognac “75”

  cognac, lemon juice, sugar, champagne

• Saint Hilaire

  saint germaine, champagne, lemon peel

• Burra Peg

  cognac, sugar cube, bitters, champagne

• Death in the Afternoon

  absinthe, champagne, lemon peel

Crushed Ice

• Maloney’s Swizzle

  white rum, lime juice, sugar, mint, peychaud bitters

• Rumble

  white rum, lemon juice, sugar, blackberry

• Mint Julep

  bourbon, mint, sugar

• Mojito

  white rum, lime juice, sugar, mint

Shaken

• Ivy Gimlet

  vodka, lime juice, sugar, mint

• Fitzgerald

  gin, lemon juice, sugar, angostura bitters

• Bee’s Knees

  gin, honey, lemon juice

• Brooklynite

  añejo rum, lime juice, honey, angostura bitters

• Floridita Daqiuiri No.1

  white rum, lime juice, maraschino

• Tequila Honeysuckle

  blanco tequila, lime juice, honey

• The Sands Cocktail

  gin, grapefruit and lemon juices, maraschino liqueur

Stirred

• Trinity

  sweet and dry vermouths, gin

• Old Fashioned

  bourbon, sugar, bitters, orange peel. On the rocks.

• The Left Hand Cocktail

  bourbon, campari, sweet vermouth, chocolate bitters

• Hoffman House Cocktail

  gin, dry vermouth, orange bitters

• Affinity

  scotch, sweet and dry vermouths, bitters, lemon peel

• Creole Cocktail

  rye whiskey, sweet vermouth, amaro, benedictine

Cognac

• Courvoisier XO

• Hennessy XO

• Hennessy Paradis

• Kelt Petra 70

• Martell Cordon Bleu

• Pierre Ferrand Anges

• Rémy Martin XO

• Rémy Martin Louis XIII

From the Mesquite Grill

• Sauces

  Béarnaise Sauce, Burgundy Mushroom Sauce, Brandy Mushroom Sauce, Hollandaise Sauce, Royale Sauce (Seafood)

• Chateaubriand for Two

  Served with Sauce Béarnaise, Duchesse Potatoes, Jumbo Asparagus & Hollandaise Sauce

• Chateau Stack

  Prime Tenderloin Medallions, Australian Lobster Tail, Sautéed Crimini Mushrooms, Fresh Baby Spinach, and Topped with Sauce Béarnaise

• Rack of Colorado Prime Grade Spring Lamb

  Served with Roasted Vegetables, Sauce Béarnaise and Mint Jelly. Five Bones and Ten Bones

• 26 oz. Kurobuta Pork Porter House

  Apple & Maplewood Smoked with a Calvados Glaze

• Semi-Boneless European Quail

  Stuffed with Ramy Long-grain Canadian Wild Rice and served with a Seasonal Mushroom Ragout

• Vegetarian Platter

  A mélange of Assorted Vegetables that includes Seasonal Wild Mushrooms, Fettuccine Pasta tossed with Virgin Olive Oil & Fresh Herbs, Asparagus, Spinach and Sugar Snap Peas. Served with Wild Rice Pancakes

• Mesquite-Grilled Free-Range Breast of Chicken

  Topped with Artichoke Hearts, Cherry Tomatoes, Sautéed Fresh Mushrooms & Sauce Béarnaise

• Veal Tenderloin

  Served with Whole Grain Mustard/Demi-Glace

• Lamb Tenderloin

Extra Añejo

• Casa Noble

• Cuervo La Reserva de Familia

• El Tesoro Paradiso

• Herradura SelecciÓn Suprema

• Rey Sol

• XQ

Bohanan’s Celebrated Seafood

• Hawaiian Big Eye Ahi Tuna

  With Sundried Tomato & Olive Tampanade, Fried Chipollini, Served Rare

• Mero Sea Bass

  Seared, Served with a Shrimp & Tomato Broth and Sautéed Mushrooms, Peppers, Carrots, and Fennel

• Fresh Alaskan Bristol Bay Halibut

  Oven-roasted, Served with Lobster Essence and Oyster Mushrooms

• Wild Alaskan Salmon or New Zealand Tazman King Salmon

  Coriander, Pepper & Brown Sugar Crusted. Served with a Texas Ruby Red Grapefruit Butter

Dessert Wine

• Dolce, Napa Valley

• Iniskillin, Icevine, Canada

Seafood Classics

• Mesquite-Grilled Red Snapper Royale

  Topped with Crabmeat, Scallops and Chanterelle Mushrooms in Rich Cream Reduction

• Macadamia Encrusted Red Snapper

  With a Candied Orange Butter Sauce

• Fresh Red Snapper Filet

  Sautéed with Clarified Butter, Chef Mark’s Special Seasonings and Fresh Lime

• Char-Grilled Jumbo Shrimp

  Seasoned with Chef Mark’s Special Seasoning and served with a Spicy Cocktail Sauce

• Jumbo Butterflied Shrimp

  Hand Battered and Fried to a Golden Brown

• Lump Crabmeat-Stuffed Jumbo Shrimp

  Wrapped in Hickory-smoked Bacon and Broiled to Perfection

• 10-12 oz. Australian Cold Water Lobster Tail

• French-Grilled Oysters ‘House Specialty’

• Colossal Lump Crab, Sautéed or Baked

• Grilled Crab Cakes with Rémoulade Sauce

• Fried Oysters

Tawny Port

• Sandemans, 20 year

• Taylor Fladgate, 40 year

• Rocks charge will apply.

Fresh Vegetables & Sides

• Jumbo Asparagus

  With Sauce Hollandaise

• Sautéed Spinach

  In Olive Oil and Garlic

• Broccoli Crowns

  With Sauce Hollandaise

• Grilled Wild Rice Pancakes

  With Poblano Crème

• Mashed Potatoes

  Your Choice of Original, Roasted Garlic, Goat Cheese or Herb

• Baked Potato

  With all your Favorite Toppings

• Sautéed Portobello Mushrooms

  In Red or White Wine with rich Demi-Glace

• Baked or Fried Eggplant

• Baked Squash

• Classic Creamed Spinach

• Sugar Snap Peas

• Creamy Macaroni & Cheese

• Canadian Long-Grain Wild Rice

• Lobster Creamed Corn

• White Truffle Oil Steak Fries

• Potatoes Au Gratin