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)