Catering - Dinner
Catering - Dinner
for more information please call 210-885-0538
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
beef canapé
Thinly Sliced Tenderloin with Horseradish Cream and Chives on Toasted Crostini
beef canapé
Thinly Sliced Tenderloin with Horseradish Cream and Chives on Toasted Crostini
tuna canapé
Sashimi Grade Tuna with Asian Aoli on Crispy Wonton
VEGETABLE CANAPÉ
Herbed Goat Cheese with Heirloom Cherry Tomato and Olive Tepanade
STUFFED MUSHROOMS
Filled with Spinach, Imported Valbresso Feta and Reggiano Parmesan Cheese
Classic hors d’ oeuvre
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
Displays and 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
seafood displays (served with appropriate accompaniments)
Shrimp Cocktail
Colossal Lump Crab Meat
Sashimi Grade Yellow Fin Tuna
10-12 oz. Australian West Coast Cold-Water
Lobster Tail
Whole Lobster
Salads
BABY ARUGULA SALAD
Sliced Bosc Pear, Spiced Pecans, Blue Cheese and Lemon Thyme Vinaigrette
THE CLASSIC LETTUCE WEDGE
With Maytag Blue Cheese Dressing and Bacon Pieces
KNIFE AND FORK CEASAR
Artisan Romaine, Heirloom Cherry Tomatoes, Duck Fat-Fried Croutons and Aged Parmesan
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
ENTREES
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
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
PAN-ROASTED FREE-RANGE BREAST OF CHICKEN
Preserved Lemons and Fresh Herbs
10-12OZ. AUSTRALIAN LOBSTER TAIL
Served with Clarified Butter and Lemon Squeeze
BEARNAISE SAUCE
Additional cost per person
BURGUNDY MUSHROOM SAUCE
Additional cost per person
STARCHES
MASHED POTATOES
Original, Herb, Garlic, Goat Cheese, or Jalapeño & Cheese
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
SORBET
Chef’s Seasonal Selection