Steakhouse Near Me - Steakhouse San Antonio

Appetizers

Colossal Lump Crabmeat Cocktail

Served with a Spicy Cocktail and Rémoulade Sauces
French-Grilled Oysters

House Specialty
Grilled Jumbo Lump Crab Cake

Served with Lemon Beurre Blanc and Rémoulade
Escargot

Served in Pernod and Garlic Cream Sauce, Topped with Brie and Fresh Herbs with Rosemary Bread
Jumbo 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
Sweet and Spicy Nueske’s Bacon

Thick Sliced Nueske’s Bacon with Maple and Pepper Glaze

Salads

Open-Faced Wedge Salad

Baby Iceberg Lettuce “Open Face”, Heirloom Cherry Tomatoes served with Blue Cheese Dressing and Crumbled Nueske’s Bacon
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 Fleur de Sel
Classic Caprese

Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil Aged Balsamic, 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, Purple Onions, Nueske’s Bacon & Roasted Caramelized Walnuts with a Spicy French Dressing

Soups

Chef Mark’s Famous Tortilla Soup

Pulled Mesquite-Grilled Chicken, Avocados, 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

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

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
Chateaubriand for Two Prepared Tableside

Served with both Hollandaise and Béarnaise Sauces, Duchesse Potatoes, Jumbo Asparagus and Baby Carrots
Rack of Colorado Prime Grade Spring Lamb

Served with Roasted Vegetables, Sauce Béarnaise, and Mint Jelly
Veal Tenderloin

Served with Whole Grain Mustard/Demi-Glace

Suggested Additions For The Table

Mesquite Grilled Quail (4)
Lump Crab Oscar (8oz)
Lobster 10-12 oz. Tail
Sautéed Lump Crab (8oz)
Char-Grilled Shrimp (6)

Suggested Sauces & Additions

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 Trumpet Mushrooms in Rich Cream Reduction
Macadamia Encrusted Gulf Red Snapper

With a Candied Orange Butter Sauce
Fresh Gulf Red Snapper Filet

Sautéed with Clarified Butter, Chef Mark’s Special Seasonings and Fresh Lime
Two Grilled Jumbo Lump Crab Cakes

Served with Lemon Beurre Blanc and Rémoulade
Char-Grilled Jumbo Shrimp

Seasoned with Chef Mark’s Special Seasoning and served with a Spicy Cocktail Sauce
Mero Sea Bass

Seared, Served with a Shrimp & Tomato Broth, Sautéed Mushrooms, Peppers, Carrots, and Fennel
10-12 oz. Australian Cold Water Lobster Tail

Fresh Vegetables & Sides

Jumbo Asparagus

With Sauce Hollandaise
Lobster Creamed Corn
Sautéed Spinach

In Olive Oil and Garlic
White Truffle Oil Steak Fries
Sautéed Broccoli Crowns

In Olive Oil and Garlic
Baked Potato

With all your Favorite Toppings
Creamy Macaroni & Cheese
Potatoes Au Gratin
Classic Creamed Spinach
Mashed Potatoes

Your Choice of Original, Roasted Garlic, Goat Cheese, or Herb
Sautéed Portobello Mushrooms

In Red or White Wine with Rich Demi-Glace

Appetizers

Colossal Lump Crabmeat Cocktail

Served with a Spicy Cocktail and Rémoulade Sauces

French-Grilled Oysters

House Specialty

Grilled Jumbo Lump Crab Cake

Served with Lemon Beurre Blanc and Rémoulade

Escargot

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

Jumbo 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

Sweet and Spicy Nueske’s Bacon

Thick Sliced Nueske’s Bacon with Maple and Pepper Glaze

Salads

Open-Faced Wedge Salad

Baby Iceberg Lettuce “Open Face”, Heirloom Cherry Tomatoes served with Blue Cheese Dressing and Crumbled Nueske’s Bacon

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 Fleur de Sel

Classic Caprese

Heirloom Tomatoes, Buffalo Mozzarella, Fresh Basil Aged Balsamic, 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, Purple Onions, Nueske’s Bacon & Roasted Caramelized Walnuts with a Spicy French Dressing

Soups

Chef Mark’s Famous Tortilla Soup

Pulled Mesquite-Grilled Chicken, Avocados, 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

Chateaubriand for Two Prepared Tableside

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

Rack of Colorado Prime Grade Spring Lamb

Served with Roasted Vegetables, Sauce Béarnaise, and Mint Jelly

Veal Tenderloin

Served with Whole Grain Mustard/Demi-Glace

Suggested Additions For The Table

Mesquite Grilled Quail (4)

Lump Crab Oscar (8oz)

Lobster 10-12 oz. Tail

Sautéed Lump Crab (8oz)

Char-Grilled Shrimp (6)

Suggested Sauces & Additions

Béarnaise Sauce

Burgundy Mushroom Sauce

Hollandaise Sauce

Brandy Mushroom Sauce

Fois Gras

Royale Sauce (Seafood)

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 Trumpet Mushrooms in Rich Cream Reduction

Macadamia Encrusted Gulf Red Snapper

With a Candied Orange Butter Sauce

Fresh Gulf Red Snapper Filet

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

Two Grilled Jumbo Lump Crab Cakes

Served with Lemon Beurre Blanc and Rémoulade

Char-Grilled Jumbo Shrimp

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

Mero Sea Bass

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

10-12 oz. Australian Cold Water Lobster Tail

Fresh Vegetables & Sides

Jumbo Asparagus

With Sauce Hollandaise

Lobster Creamed Corn

Sautéed Spinach

In Olive Oil and Garlic

White Truffle Oil Steak Fries