Private Dining Menu

CATERING APPETIZERS

PASSED APPETIZERS

French Lollipop Lamb Chops

Tender Lamb Chops Grilled and Finished with a Pomegranate Glaze

Bacon Wrapped Quail

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

Shrimp Cocktail

With Spicy Cocktail Sauce and Lemon Squeeze

Beef Canapé

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

Smoked Salmon Canapé

With Crème Fraiche and Dill

Goat Cheese and Tomato Cucumbers Bites

Herb Goat Cheese Topped with Tomato and Olive Oil Tapenade

Tuna Canapé

Sashimi Grade Tuna with Asian Aioli on a Crispy Wonton

Beef Skewers

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

DISPLAYED APPETIZERS

Stuffed Mushroom

Filled with Spinach, Imported Valbreso Feta and Reggiano Parmesan Cheese

Spinach and Artichoke Dip

Served with Freshly Baked Crostini Toast

Miniature Crab Cakes

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

Bacon Wrapped Quail

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

Fried Chicken Lollipops

With Spicy and Sweet Korean Glaze

Shrimp Cocktail

Served with Spicy Cocktail Sauce and Lemon Squeeze

Frenched Lollipop Lamb Chops

Tender Lamb Chops Grilled and Finished with a Pomegranate

Carved Tenderloin

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

Entrées

8 oz. Filet

For the Lighter Appetite

11 oz. Filet

Our Largest Center Cut Filet

13 oz. Ribeye

Hand Cut and Well-Marbled

12 oz. 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

Ora King Salmon

Coriander, Pepper and Brown Sugar-Crusted. Grapefruit Beurre Blanc

Char-Grilled Shrimp

Chef Mark’s Signature Seasoning. Served with a Spicy Cocktail Sauce.

Pan-Roasted Free-Range Breast of Chicken

Creamed Leek Sauce

EXECUTIVE MENU

(Seven Business Days Advanced Order)
Featuring Bohanan’s Exclusive Akaushi Beef and our Bone-in Steak Selection

10 oz. Akaushi Filet

14 oz. Akaushi Ribeye

14 oz. Akaushi New York Strip

Salads & Sides

SALADS

Baby Arugula Salad

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

The Classic Wedge

Served with Maytag Bleu Cheese Dressing & Crispy Bacon

Little Gem Caesar

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

SIdes

Vegetable Medley

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

Broccoli Crowns

Sautéed with Garlic & Olive Oil

Haricot Verts Almondine

Mashed Potatoes

Original, Herb, Garlic, or Goat 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 Brulé

Madagascar Vanilla Bean Accented with Seasonal Berries

Sorbet

Chef’s Seasonal Selection

*Please ask us about vegetarian and gluten-free options.

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