Restaurant Menu

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Dinner

  • 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


    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


    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


    Bohanan’s Legendary Steaks

    • Filet

      11 oz. and 7 oz.

    • Ribeye

      16 oz. and 12 oz.

    • New York Strip

      16 oz. and 12 oz.


    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


    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


    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


    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



Bohanan's Reservations