Welcome to Bohanan's

Since 2002, Bohanan’s Prime Steaks and Seafood has been offering a thoughtful and delicious menu surrounded by a beautiful dining experience and steakhouse experience. Our staff can help guide you through an extensive wine list and our Akaushi beef and fresh seafood specialties. These are accompanied by our handcrafted cocktails and our attention to every detail at your table, letting you know you’re somewhere special. Our concern for your enjoyment is evident in every bite.

Restaurant Hours:
Sunday – Thursday, 5 pm – 9 pm
Friday & Saturday, 5 pm – 10 pm

A classic steakhouse done right, this much-loved downtown restaurant exceeds expectations with outstanding beef and an old-school vibe.

- Zagat Review

APPETIZERS

COLOSSAL LUMP CRABMEAT COCKTAIL
A Classic

JUMBO LUMP CRAB CAKE
Served with Rémoulade

SWEET AND SPICY KUROBUTA BACON
Thick Sliced Maple and Pepper Glazed

FRENCH-GRILLED OYSTERS
House Specialty

SHRIMP COCKTAIL
Served with a Spicy Cocktail Sauce

SEARED SASHIMI GRADE TUNA
Served with Sesame Seaweed Salad, House made Ponzu, Asian Aioli, Natural Pickled Ginger, and Wasabi

SALADS

OPEN-FACED WEDGE SALAD
Baby Iceberg Lettuce Served “Open Face” with Blue Cheese Dressing and Crumbled Bacon Pieces

CLASSIC CAESAR
Chopped Artisan Romaine, Heirloom Cherry Tomatoes, Duck-Fried Croutons and Aged Parmesan

TEXAS HEIRLOOM SALAD
Vine-ripened Heirloom Tomatoes, Kalamata Olives, Spanish Manchego Cheese, Hydroponic Lettuce, Aged Balsamic Vinegar, Truffle Oil and Flor de Sal

SOUPS

CHEF MARK’S FAMOUS TORTILLA SOUP
Pulled Mesquite-Grilled Chicken, Avocado, Cilantro, Tortilla Strips, Monterey Jack Cheese

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

FROM THE MESQUITE GRILL

FILET
7 oz.
11 oz.
18 oz. Bone in Filet

RIBEYE
12 oz.
16 oz.
24 oz. Bone In Ribeye

NEW YORK STRIP
12 oz.
16 oz.
24 oz. Bone In Dry Aged NY Strip

PORTERHOUSE
40 oz.

CHATEAUBRIAND FOR TWO
Served with Sauce Béarnaise, Duchesse Potatoes, Jumbo Asparagus and Hollandaise Sauce

PAN-ROASTED FREE-RANGE BREAST OF CHICKEN
Preserved Lemons and Fresh Herbs on Braised Leeks

VEAL TENDERLOIN
Served with Whole Grain Mustard/Demi-Glace

SUGGESTED ADDITIONS

FOIE GRAS

LOBSTER 8oz. TAIL

LUMP CRAB OSCAR

SAUTÉED LUMP CRAB

MESQUITE GRILLED QUAIL

BÉARNAISE SAUCE

ROYALE SAUCE (SEAFOOD)

HOLLANDAISE SAUCE

BRANDY MUSHROOM
SAUCE

BURGUNDY MUSHROOM SAUCE

SEAFOOD CLASSICS

WILD ALASKAN SALMON OR NEW ZEALAND TAZMAN KING SALMON
Coriander, Pepper & Brown Sugar Crusted. Served with a Texas Ruby Red Grapefruit Butter

MESQUITE-GRILLED GULF
RED SNAPPER ROYALE
Topped with Crabmeat, Scallops and Chanterelle Mushrooms in Rich Cream Reduction

GRILLED CRAB CAKES
WITH RÉMOULADE SAUCE
Sautéed with Clarified Butter, Chef Mark’s Special Seasonings and Fresh Lime

10-12 oz. AUSTRALIAN
COLD WATER LOBSTER TAIL

FRESH GULF RED SNAPPER FILET
Sautéed with Clarified Butter, Chef Mark’s Special Seasonings and Fresh Lime

CHAR-GRILLED JUMBO SHRIMP
Seasoned with Chef Mark’s Special Seasoning and served with a Spicy Cocktail Sauce

MACADAMIA ENCRUSTED GULF RED SNAPPER
With a Candied Orange Butter Sauce

Our seafood is flown in fresh three times a week. Line-caught from day boats, our Hawaiian Big Eye Ahi Tuna is 1++ Sashimi Grade — the finest available. Our Wild Alaskan Salmon, Sea Bass and Halibut are also the best in the market.