Dinner Menu
~Appetizers ~
Colossal Lump Crabmeat Cocktail
A Classic
Spinach & Artichoke Dip
Served with Fresh Baked Crostini Toast
Flaming Cheese Fondue
With Stolichnaya Pepper Vodka
Seared Sashimi-grade Tuna
Served with Pickled Ginger, Wasabi Ponzu, & Asian Aioli
Seared Hudson Valley Foie Gras
Asian Braised Duck Leg, Walnut Brioche, Exotic Mushrooms, Cherry Brandy Sauce,
Micro Greens, & White Truffle Oil
French-grilled Oysters (6)
House Specialty
Miniature Crab Cakes
Served with Remoulade & Cocktail Sauce
Shrimp Cocktail
Served with a Spicy Cocktail Sauce
Coconut Fried Shrimp
Served with Thai Chili Sauce for Dipping
Duck Confit Eggrolls
Shredded Duck, Assorted Vegetables, Glass Noodles & Napa Cabbage with a Spicy
Citrus Sweet & Sour Sauce
~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 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 & Flor de Sal
Traditional Caesar Salad
Hearts of Romaine, Croutons & Anchovy Filets
Spinach Salad
Baby Spinach, Warmed Goat Cheese with Toasted Almonds, Sliced Purple Onions,
Mushrooms,& Hickory-smoked Bacon with a Warm, Tangy Vinaigrette
The Lettuce Wedge
Topped with Bacon Pieces & Choice of Dressing
Greek Salad
Hearts of Romaine, Kalamata Olives, Purple Onions, Valbreso Feta Cheese, Pepperoncini
Peppers, House Croutons & a Greek Vinaigrette
Salad Superb
Vine-ripened Tomatoes, Avocado & Hearts of Palm on a Bed of Crisp Greens
~Soups~
Gazpacho Blanco
White Gazpacho Garnished with Chopped Green Onions, Vine-ripened Tomatoes,
Parsley & Toasted Almonds
Chef Mark’s Famous Tortilla Soup
Pulled Mesquite-grilled Chicken, Avocados Cilantro, Tortilla Strips, Monterey Jack
Cheese
French Onion Soup
with House Croutons & Aged Gruyère Cheese
From the Mesquite Grill~
USDA Prime Aged Center Cuts of Midwestern Corn Fed Beef
Our menu is careful to remind patrons that fine food takes careful consideration and
preparation. After all, we hope one does not enter the world of Bohanan’s for fast food!
Filet
10 oz. or 6 oz.
Ribeye
16 oz. or 12 oz.
New York Strip
16 oz. or 12 oz.
Chateaubriand for Two: Prepared Tableside
Served with Sauce Béarnaise, Duchess Potatoes, Jumbo Asparagus & Sauce Hollandaise
Chateau Stack
Sautéed Crimini Mushrooms, Spinach, Maine Lobster Tail & Tenderloin Medallions.
Topped with Sauce Béarnaise
Veal Tenderloin
Served with Whole Grain Mustard/Demi Glace
Rack of Colorado Spring Lamb: For One or For Two
Served with Roasted Vegetables, Sauce Béarnaise & Mint Jelly
Lamb Tenderloin
Venison Tenderloin
With Our 5 Spice Rub & Texas Gold Sauce
Double Center-cut Kurobuta Pork Chop
Marinated, Mesquite-grilled & Served over Garlic & Herb Cheese Grits,
Topped with a Glazed Apple & Cinnamon Reduction
Semi-boneless European Quail
Served with Sautéed Purple Cabbage & Canadian Long-grain Wild Rice
Mesquite-grilled Free Range Breast of Chicken
Topped with Artichoke Hearts, Cherry Tomatoes, Sautéed Fresh Mushrooms & Sauce
Béarnaise
Vegetarian Platter
A mélange of Assorted Vegetables that Includes Balsamic-marinated Grilled Portobellos,
Fettuccine Pasta tossed with Virgin Olive Oil & Fresh Herbs, Asparagus, Spinach &
Sugar Snap Peas. Served with Wild Rice Pancakes
~Chef’s Private Steak Reserve Menu~
Bohanan’s Exclusive Akaushi Beef Selections
10 oz. Filet
14 oz. Ribeye
14 oz. New York Strip
Our Largest Bone-in Steak Selections
16 oz. Bone-in Filet
24 oz. Bone-in Ribeye
20 oz. Bone-in New York Strip
Fresh Daily – Oysters on the Half Shell
~Recommended Sauces~
Texas Gold Sauce
Burgundy Mushroom Sauce (Beef)
Royale Sauce (Seafood)
Béarnaise Sauce
Brandy Mushroom Sauce (Veal)
Hollandaise Sauce
Seafood~
Fennel-pollen Encrusted Blue Fin Tuna
Topped with Seared Hudson Valley Foie Gras, Porcini Mushroom Risotto,
Haricot Verts, & Roasted Red Bell Pepper Veal-jus
Mesquite-grilled Red Snapper Royale
Topped with Crabmeat, Scallops & Chanterelle Mushrooms in Light Cream Reduction
Pistachio Encrusted Red Snapper
Topped with a Candied Orange Butter Sauce
Fresh Red Snapper Filet
Sautéed with Clarified Butter, Chef Mark’s Special Seasonings & Fresh Lime
Chilean Sea Bass Au Gratin
Baked with a Roblochon Cheese Sauce
Fresh Alaskan Bristol Bay Halibut
Oven-roasted, Served with Lobster Essence & Oyster Mushrooms
Reggiano Parmesan Encrusted Wild Alaskan Salmon
Served with Basil Lemon Sauce
Pancetta Wrapped Diver Scallop Mignon
Served with Creamy Mashed Potatoes & Sauce Au Poivre
10-12 oz. Maine or Australian Cold Water Lobster Tail
Char-grilled Jumbo Shrimp
Seasoned with Chef Mark’s Special Seasoning & Served with a Spicy Cocktail Sauce
Jumbo Butterflied Shrimp
Hand-battered & Fried to a Golden Brown
~Seasonal Favorites~
French-grilled Oysters ‘House Specialty’ (12)
Fried Oysters (12)
Colossal Lump Crabmeat, Sautéed or Baked
Grilled Crab Cakes with Rémoulade Sauce
Lump Crabmeat-stuffed Jumbo Shrimp
Wrapped in Hickory-smoked Bacon & Broiled to Perfection
(Bacon May Be Omitted, But Not Recommended)