Prime Steaks and Seafood Menu

APPETIZERS

Colossal Lump Crabmeat Cocktail

Cocktail and Rémoulade Sauces

Pan-FRIEd Oysters

Lightly Seasoned and Breaded with Cocktail Sauce

Jumbo Lump Crab Cake

Lemon Beurre Blanc and Rémoulade

Escargot

Pernod and Garlic Cream Sauce, Topped with Brie, Fresh Herbs and Rosemary Toast

Jumbo Shrimp Cocktail

Spicy Cocktail Sauce

SEARED GRADE-A SASHIMI TUNA

Togarashi Spice, Sesame Seaweed Salad, House-Made Ponzu, Sesame Aioli, Natural Pickled Ginger and Wasabi

Sweet and Spicy Nueske’s Bacon

Sliced Nueske’s Bacon with a Maple and Pepper Glaze

SALADS

Wedge Salad

Baby Iceberg Lettuce, Cherry Tomatoes, Blue Cheese Dressing and Crumbled Nueske’s Bacon

Little Gem Caesar

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

Texas Heirloom Salad

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

Classic Caprese

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

Bohanan’s House Salad

Boston Bibb Lettuce, Hearts of Romaine, Baby Spinach, Artichoke Hearts, Green and Black Olives, Hearts of Palm, Nueske’s Bacon, Roasted Caramelized Walnuts and Spicy French Dressing

SOUPS

Chef Mark’s Famous Tortilla Soup

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

French Onion Soup

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

From the Mesquite Grill

USDA Prime Aged Center Cuts of Midwestern Corn-Fed Beef, Grilled over Mesquite

FILET

8 oz. | 11 oz. | 18 oz. Bone-In

RIBEYE

13 oz. | 16 oz. | 24 oz. Bone-In

NEW YORK STRIP

12 oz. | 16 oz. | 25 oz. Bone-In Dry-Aged

SNAKE RIVER FARMS PORTERHOUSE

32 oz. Bone-In

CHATEAUBRIAND FOR TWO

Hollandaise, Béarnaise, Duchesse Potatoes, Jumbo Asparagus and Baby Carrots Carved Tableside

RACK OF COLORADO PRIME-GRADE SPRING LAMB

Roasted Vegetables, Mint Jelly and Béarnaise

VEAL TENDERLOIN

Whole Grain Mustard Demi-Glace

SUGGESTED ADDITIONS
for the TABLE

Mesquite-Grilled Quail (4)

Nova Scotia Lobster Tail (10-12 oz.)

Char-Grilled Shrimp (6)

Sautéed Lump Crab (8oz)

Lump Crab Oscar (8oz)

Foie Gras

Béarnaise SaucE

Hollandaise Sauce

Burgundy Mushroom Sauce

Brandy Mushroom Sauce

Royale Sauce (Seafood)

*Please ask your server about vegetarian and gluten-free options.

Seafood Classics

ORA KING SALMON

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

MESQUITE-GRILLED GULF RED SNAPPER ROYALE

Crab Meat, Scallop, Trumpet Mushrooms and Rich Cream Sauce

MACADAMIA-CRUSTED GULF RED SNAPPER

Candied Orange Beurre Blanc

Fresh Gulf Red Snapper Filet

Lemon Beurre Blanc with Chef Mark’s Signature Seasoning

TWO GRILLED JUMBO LUMP CRAB CAKES

Lemon Beurre Blanc and Rémoulade

Char-Grilled Jumbo Shrimp

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

Mero Sea Bass

Shrimp and Tomato Broth, Sautéed Mushrooms, Peppers, Carrots and Fennel

NOVA SCOTIA COLD-WATER LOBSTER TAIL ( 10- 12 OZ )

Clarified Butter and Lemon

Fresh Vegetables & Sides

CLASSIC CREAMED SPINACH

SAUTÉED SPINACH

Olive Oil, Garlic and Parmesan Cheese

JUMBO ASPARAGUS

With Hollandaise Sauce

SAUTÉED BROCCOLI CROWNS

Olive Oil and Garlic

LOBSTER CREAMED CORN

White Truffle Oil Steak Fries

CREAMY MACARONI & CHEESE

White Cheddar and Parmesan Cheese

Baked Potato

Butter, White Cheddar, Sour Cream, Bacon and Chives

POTATOES AU GRATIN

Monterey Jack and Parmesan Cheese

MASHED POTATOES

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

Sautéed Portobello Mushrooms

Red or White Wine with Rich Demi-Glace

*The Department of Health requires that we inform you that consuming raw or
undercooked seafood, meat, or eggs may increase your risk of foodborne illness.

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