Bohanan's Prime Steaks & Seafood

Sautéed with Garlic & Olive Oil

Yellow Squash, Zucchini, Baby Carrots, Sugar Snaps, Pearl Onions, Tear-drop Tomatoes, Red & Orange Bell Peppers

Served with a Spicy Cocktail and Rémoulade Sauces

Served in Pernod and Garlic Cream Sauce, Topped with Brie and Fresh Herbs with Rosemary Bread

House Specialty

Served with Lemon Beurre Blanc and Rémoulade

Served with a Spicy Cocktail Sauce

Served with Sesame Seaweed Salad, House-Made Ponzu, Asian Aioli, Natural Pickled Ginger, and Wasabi

Thick Sliced Nueske's Bacon with Maple and Pepper Glaze

Lump Crab Salad & Fresh Herbs

Humbolt Fog Goat Cheese, Hudson Valley Duck Bacon, Arugula, Candied Pecans and Sherry Vinaigrette

Peppers, Onions, Capers, Olives, Fresh Basil and Whipped Ricotta

Nueske's Bacon, Pomegranate Molasses and Pistachio Gremolata

Cornmeal Breading. Served with House Remoulade Sauce

Glass Noodles, Napa Cabbage, and Curry. Served with Thai Chili Sauce

Cold Water Lobster Salad, Hydroponic Bibb Lettuce, Sliced Nueske's Bacon, Heirloom Tomatoes on a Potato Bun

Warm with Apricot and Candied Jalapeño Jam. Served with Toast Points

Mexican Shrimp Cocktail Tossed in a Zesty Tomato-Lime Sauce with Ripe Avocado, Diced Tomatoes, and Jalapenos. Served with Saladitas

Fresh Strawberries, Shaved Red Onions, Arugula, Feta, Candied Pecans, and Balsamic

Sliced 7 Ounce Flat Iron Steak on Romaine, Cherry Tomatoes, Blue Cheese, Duck Fat Fried Croutons and Balsamic Vinaigrette

Braised Short Rib and Parmesan. Served with Rojo Chimichurri

With Caramel Reduction

Madagascar Vanilla Bean Accented with Seasonal Berries

Rich Flourless Chocolate Cake with Raspberry Coulis

Chef's Seasonal Selection

Served with Horseradish Mousse, Coleman's Mustard, and Silver Dollar Rolls

Tender Lamb Chops Grilled and Finished with a Pomegranate

With Spicy and Sweet Korean Glaze

Only the Finest Lump Crab Meat Here! Served with Spicy Remoulade Sauce

Served with Freshly Baked Crostini Toast

Served with Freshly Baked Crostini Toast

Filled with Spinach, Imported Valbreso Feta and Reggiano Parmesan Cheese

Wrapped in Puff Pastry Dough, Preserves, Toasted Walnuts, and Assorted Crackers (Serves 20-25 Guests)

Our Largest Center Cut Filet

Perfectly Aged for Flavor

Hand Cut and Well-Marbled

For the Lighter Appetite

Seasoned with Bohanan's House Seasoning and Fresh Lime

Topped with Crabmeat, Scallops, and Chanterelle Mushrooms in a Light Cream Reduction

Mesquite-grilled with Sautéed Artichoke Hearts, Cremini Mushrooms, and Sauce Choron

Served with a Texas Ruby Grapefruit Butter

Bohanan's Exclusive Akaushi Beef

Bohanan's Exclusive Akaushi Beef

Bohanan's Exclusive Akaushi Beef

All Served With Truffled Parmesan Fries

All Served With Truffled Parmesan Fries

All Served With Truffled Parmesan Fries

1/2 pound Burger with Hydroponic Bibb Lettuce, Heirloom Tomatoes, and Sweet Cipollini Onion Jam

With all your Favorite Toppings

With Sauce Hollandaise

Your Choice of Original, Roasted Garlic, Goat Cheese, or Herb

In Olive Oil and Garlic

In Red or White Wine with Rich Demi-Glace

In Olive Oil and Garlic

Served with Both Hollandaise and Béarnaise Sauces, Duchesse Potatoes, Jumbo Asparagus and Baby Carrots

8 oz. | 11 oz. | 18 oz. Bone in Filet. USDA Prime Aged Center Cuts of Midwestern Corn Fed Beef Grilled over Mesquite

12 oz. | 16 oz. | 24 oz. Bone In Dry Aged NY Strip. USDA Prime Aged Center Cuts of Midwestern Corn Fed Beef Grilled over Mesquite

Served with Roasted Vegetables, Sauce Béarnaise, and Mint Jelly

12 oz. | 16 oz. | 24 oz. Bone In Ribeye. USDA Prime Aged Center Cuts of Midwestern Corn Fed Beef Grilled over Mesquite

Served with Whole Grain Mustard/Demi-Glace

Boneless Breast of Quail Wrapped with Glazed Smokey Bacon, and Pistachio Gremolata

Thinly Sliced Tenderloin with Horseradish Cream and Crème Chives on Toasted Crostini

Tender Beef, Grilled Onion, Mushroom, and Tomato with Herb Butter

Tender Lamb Chops Grilled and Finished with a Pomegranate Glaze

Herb Goat Cheese Topped with Tomato and Olive Oil Tapenade

With Spicy Cocktail Sauce and Lemon Squeeze

With Crème Fraiche and Dill

Sashimi Grade Tuna with Asian Aioli on a Crispy Wonton

Sliced Bosc Pear, Spiced Pecans, Blue Cheese, and Lemon Thyme Vinaigrette

Boston Bibb Lettuce, Hearts of Romaine, Baby Spinach, Artichoke Hearts, Green and Black Olives, Hearts of Palm, Purple Onions, Nueske's Bacon & Roasted Caramelized Walnuts with a Spicy French Dressing

Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil Aged Balsamic, and Extra Virgin Olive Oil

Little Gem Romaine, Heirloom Cherry Tomatoes, Duck-Fried Croutons, and Aged Parmesan

Baby Iceberg Lettuce "Open Face", Heirloom Cherry Tomatoes served with Blue Cheese Dressing and Crumbled Nueske's Bacon

Vine-ripened Heirloom Tomatoes, Kalamata Olives, Spanish Manchego Cheese, Hydroponic Lettuce, Aged Balsamic Vinegar, Truffle Oil and Fleur de Sel

Served with Maytag Bleu Cheese Dressing & Crispy Bacon

Seasoned with Chef Mark's Special Seasoning and served with a Spicy Cocktail Sauce

Sautéed with Clarified Butter, Chef Mark's Special Seasonings and Fresh Lime

With a Candied Orange Butter Sauce

Seared, Served with a Shrimp & Tomato Broth, Sautéed Mushrooms, Peppers, Carrots, and Fennel

Topped with Crabmeat, Scallops and Trumpet Mushrooms in Rich Cream Reduction

Served with Lemon Beurre Blanc and Rémoulade

Coriander, Pepper & Brown Sugar Crusted. Served with a Texas Ruby Red Grapefruit Butter

Pulled Mesquite-Grilled Chicken, Avocados, Cilantro, Tortilla Strips, Monterey Jack Cheese

Made with Rich, Slow Simmered Veal Stock, Three Aged Cheeses, and House Croutons

With Toasted Pecans & Mushrooms