Restaurant Menu

Reservations - Download

Lunch/Bar

  • 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



Bohanan's Reservations