Salads
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Open-Faced Wedge Salad
Baby Iceberg Lettuce “Open Face”, Heirloom Cherry Tomatoes served with Blue Cheese Dressing and Crumbled Nueske’s Bacon
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Classic Caesar
Chopped Artisan Romaine, Heirloom Cherry Tomatoes, Duck-Fried Croutons, and Aged Parmesan
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Texas Heirloom Salad
Vine-ripened Heirloom Tomatoes, Kalamata Olives, Spanish Manchego Cheese, Hydroponic Lettuce, Aged Balsamic Vinegar, Truffle Oil and Fleur de Sel
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Classic Caprese
Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil Aged Balsamic, and Extra Virgin Olive Oil
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Bohanan’s House Salad
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
Soups
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Chef Mark’s Famous Tortilla Soup
Pulled Mesquite-Grilled Chicken, Avocados, Cilantro, Tortilla Strips, Monterey Jack Cheese
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French Onion Soup
Made with Rich, Slow Simmered Veal Stock, Three Aged Cheeses, and House Croutons
From the Mesquite Grill USDA Prime Aged Center Cuts of Midwestern Corn Fed Beef Grilled over Mesquite
USDA Prime Aged Center Cuts of Midwestern Corn Fed Beef Grilled over Mesquite
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Filet
7 oz. | 11 oz. | 18 oz. Bone in Filet
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Ribeye
12 oz. | 16 oz. | 24 oz. Bone In Ribeye
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New York Strip
12 oz. | 16 oz. | 24 oz. Bone In Dry Aged NY Strip
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Chateaubriand for Two Prepared Tableside
Served with both Hollandaise and Béarnaise Sauces, Duchesse Potatoes, Jumbo Asparagus and Baby Carrots
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Rack of Colorado Prime Grade Spring Lamb
Served with Roasted Vegetables, Sauce Béarnaise, and Mint Jelly
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Veal Tenderloin
Served with Whole Grain Mustard/Demi-Glace
Suggested Additions For The Table
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Mesquite Grilled Quail (4)
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Lump Crab Oscar (8oz)
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Lobster 10-12 oz. Tail
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Sautéed Lump Crab (8oz)
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Char-Grilled Shrimp (6)
Suggested Sauces & Additions
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Béarnaise Sauce
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Burgundy Mushroom Sauce
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Hollandaise Sauce
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Brandy Mushroom Sauce
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Fois Gras
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Royale Sauce (Seafood)
Seafood Classics
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Wild Alaskan Salmon or New Zealand Tazman King Salmon
Coriander, Pepper & Brown Sugar Crusted. Served with a Texas Ruby Red Grapefruit Butter
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Mesquite-Grilled Gulf Red Snapper Royale
Topped with Crabmeat, Scallops and Trumpet Mushrooms in Rich Cream Reduction
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Macadamia Encrusted Gulf Red Snapper
With a Candied Orange Butter Sauce
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Fresh Gulf Red Snapper Filet
Sautéed with Clarified Butter, Chef Mark’s Special Seasonings and Fresh Lime
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Two Grilled Jumbo Lump Crab Cakes
Served with Lemon Beurre Blanc and Rémoulade
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Char-Grilled Jumbo Shrimp
Seasoned with Chef Mark’s Special Seasoning and served with a Spicy Cocktail Sauce
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Mero Sea Bass
Seared, Served with a Shrimp & Tomato Broth, Sautéed Mushrooms, Peppers, Carrots, and Fennel
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10-12 oz. Australian Cold Water Lobster Tail
Fresh Vegetables & Sides
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Jumbo Asparagus
With Sauce Hollandaise
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Lobster Creamed Corn
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Sautéed Spinach
In Olive Oil and Garlic
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White Truffle Oil Steak Fries
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Sautéed Broccoli Crowns
In Olive Oil and Garlic
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Baked Potato
With all your Favorite Toppings
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Creamy Macaroni & Cheese
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Potatoes Au Gratin
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Classic Creamed Spinach
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Mashed Potatoes
Your Choice of Original, Roasted Garlic, Goat Cheese, or Herb
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Sautéed Portobello Mushrooms
In Red or White Wine with Rich Demi-Glace
*Please ask your server about vegetarian and gluten free options.
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