Lunch/Bar
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Salads & Soups
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Balsamic and Herb Cured Salmon Salad
On Mixed Field Greens with Red Onion, Capers, HeirloomTomatoes, with Horseradish Crème Fraiche Dressing with Grilled Flatbread.
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Asian Nicoise Salad
Seared Sashimi Grade Tuna on Field Greens Tossed with Julienned Cucumber and Carrots with Longbeans, Asian Cabbage, Quail Egg, and a Sesame Soy Dressing. with Fried Wontons.
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Raindrop Tomato Salad
Heirloom Tomatoes from Raindrop Farms with Truffled Goat Cheese and Saba Vinegar.
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Crab and Avocado Salad
Colossal Lump Crab with Tomatoes, Roasted Corn, and Cilantro Mayonnaise in a Stuffed Avocado.
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Side Salad
Mixed Greens with Spanish Almonds, Red Onion, Heirloom Tomatoes and Lemon-Thyme Vinaigrette with a Spanish White Cheese.
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Gazpacho
Jumbo Gulf Shrimp, Spicy Tomato Puree with Avocado and Fresh Vegetables
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Soup of the Day
Ask Server for Daily Specials.
Sandwiches
All Sandwiches made with local artisan breads and served with Bohanan’s White Truffle Crisps and House Brined Pickles
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Kurobuta BLT
Kurobuta Bacon, Heirloom Tomato, Texas Hydroponic Romaine, and House Made Basil Mayonnaise on Sourdough.
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Chicken Salad
Grilled Chicken Breast, Fresh Tarragon, Red Onion, and Granny Smith Apples, Fresh Greens, Arugula, Sliced Avocado and Heirloom Tomato on Sourdough.
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Classic Reuben
Corned Beef, Sauerkraut, House Made Thousand Island, Aged Gruyere on Light Seeded Rye.
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French Dip
Shaved Prime Rib served on a Toasted Hoagie with Au Jus.
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Caprese Sandwich
Roasted Roma Tomatoes, Fresh Basil, Buffalo Mozzarella, and Extra Virgin Olive Oil on a Rustic Country White.
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Foie Gras Peanut Butter and Jelly
Hudson Valley Foie Gras, Organic Crunchy Peanut Butter, Apricot Preserves on Toasted Brioche.
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Roasted Turkey and Muenster
Sliced Roasted Turkey and Muenster Cheese, on a Light Pumpernickel with a Side of Fresh Cranberry and Orange Chutney.
From the Mesquite Grill
Allow time for preparation. USDA Prime Steak comes with thin cut fries and sautéed peppers.
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Mesquite Grilled 7 oz. Filet
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Mesquite Grilled 13 oz. Rib Eye Center Cut
House Specialties
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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.
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Blackened Snapper
With Julienned Cucumbers and Tomatoes, Fresh Cilantro, and Rice Wine Vinegar.
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Saffron Spaghetti and Shrimp
Jumbo Gulf Shrimp with Spanish Chorizo, Fresh Peas, Tomatoes and Spinach Sautéed in an Albarino Butter Sauce over Saffron Spaghetti.
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Braised Akaushi Short Ribs
Braised in Veal Stock, Red Wine, and San Marzano Tomatoes with Cannellini Beans.
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Akaushi Albondigas
In a Light Tomato Broth, Grated Manchego Cheese and Toasted Baguette.
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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.
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