~ BOHANANS ~

PRIME STEAKS & SEAFOODS

RESTAURANT MENU

~Appetizers ~

Colossal Lump Crabmeat Cocktail
A Classic

Spinach & Artichoke Dip
Served with Fresh Baked Crostini Toast

Flaming Cheese Fondue
With Stolichnaya Pepper Vodka

Seared Sashimi-grade Tuna
Served with Pickled Ginger, Wasabi Ponzu, &  Asian Aioli

Seared Hudson Valley Foie Gras 
Asian Braised Duck Leg, Walnut Brioche, Exotic Mushrooms, Cherry Brandy Sauce, Micro Greens, & White Truffle Oil

French-grilled Oysters (6)
House Specialty

Miniature Crab Cakes
Served  with Remoulade & Cocktail Sauce

Shrimp Cocktail
Served  with a Spicy Cocktail Sauce

Coconut Fried Shrimp
Served with Thai Chili Sauce for Dipping

Duck Confit Eggrolls
Shredded Duck, Assorted Vegetables, Glass Noodles & Napa Cabbage with a Spicy Citrus Sweet & Sour Sauce

~Salads~

Bohanan’s House Salad
Boston Bibb Lettuce, Hearts of Romaine, Baby Spinach, Artichoke Hearts, Green & Black Olives, Hearts of Palm, Purple Onions, Crunchy Bacon &
Roasted Caramelized Walnuts with a Tangy, Spicy French Dressing

Texas Heirloom Salad
Vine-ripened Heirloom Tomatoes, Kalamata Olives, Spanish Manchego Cheese, Hydroponic Lettuce, Colavita Extra Virgin Olive Oil, Aged Balsamic Vinegar, Truffle Oil & Flor de Sal 

Traditional Caesar Salad
Hearts of Romaine, Croutons & Anchovy Filets

Spinach Salad
Baby Spinach, Warmed Goat Cheese with Toasted Almonds, Sliced Purple Onions, Mushrooms,& Hickory-smoked Bacon with a Warm, Tangy Vinaigrette

The Lettuce Wedge
Topped with Bacon Pieces & Choice of Dressing

Greek Salad
Hearts of Romaine, Kalamata Olives, Purple Onions, Valbreso Feta Cheese, Pepperoncini Peppers, House Croutons & a Greek Vinaigrette

Salad Superb
Vine-ripened Tomatoes, Avocado & Hearts of Palm on a Bed of Crisp Greens

~Soups~

Gazpacho Blanco
White Gazpacho Garnished with Chopped Green Onions, Vine-ripened Tomatoes, Parsley & Toasted Almonds

Chef Mark’s Famous Tortilla Soup
Pulled Mesquite-grilled Chicken, Avocados Cilantro, Tortilla Strips, Monterey Jack Cheese

French Onion Soup
with House Croutons & Aged Gruyère Cheese

~From the Mesquite Grill~

USDA Prime Aged Center Cuts of Midwestern Corn Fed Beef

Our menu is careful to remind patrons that fine food takes careful consideration and preparation. After all, we hope one does not enter the world of Bohanan’s for fast food!

Filet
10 oz. or 6 oz.

Ribeye
16 oz. or  12 oz.

New York Strip
16 oz. or 12 oz.

Chateaubriand for Two: Prepared Tableside
Served with Sauce Béarnaise, Duchess Potatoes, Jumbo Asparagus &  Sauce Hollandaise

Chateau Stack
Sautéed Crimini Mushrooms, Spinach, Maine Lobster Tail & Tenderloin Medallions. Topped with Sauce Béarnaise

Veal Tenderloin
Served with Whole Grain Mustard/Demi Glace

Rack of Colorado Spring Lamb: For One or For Two
Served with Roasted Vegetables, Sauce Béarnaise & Mint Jelly

Lamb Tenderloin

Venison Tenderloin
With Our 5 Spice Rub & Texas Gold Sauce

Double Center-cut Kurobuta Pork Chop
Marinated, Mesquite-grilled & Served over Garlic & Herb Cheese Grits,
Topped with a Glazed Apple & Cinnamon Reduction

Semi-boneless European Quail
Served with Sautéed Purple Cabbage & Canadian Long-grain Wild Rice

Mesquite-grilled Free Range Breast of Chicken
Topped with Artichoke Hearts, Cherry Tomatoes, Sautéed Fresh Mushrooms & Sauce Béarnaise

Vegetarian Platter
A mélange of Assorted Vegetables that Includes Balsamic-marinated Grilled Portobellos, Fettuccine Pasta tossed with Virgin Olive Oil & Fresh Herbs, Asparagus, Spinach & Sugar Snap Peas. Served with Wild Rice Pancakes 

~Chef’s Private Steak Reserve Menu~

Bohanan’s Exclusive Akaushi Beef Selections
10 oz. Filet
14 oz. Ribeye
14 oz. New York Strip

Our Largest Bone-in Steak Selections
16 oz. Bone-in Filet
24 oz. Bone-in Ribeye
20 oz. Bone-in New York Strip     

Fresh Daily – Oysters on the Half Shell

~Recommended Sauces~

Texas Gold Sauce

Burgundy Mushroom Sauce (Beef)

Royale Sauce (Seafood)

Béarnaise Sauce

Brandy Mushroom Sauce (Veal)

Hollandaise Sauce

~Seafood~

Fennel-pollen Encrusted Blue Fin Tuna
Topped with Seared Hudson Valley Foie Gras, Porcini Mushroom Risotto,
Haricot Verts, & Roasted Red Bell Pepper Veal-jus

Mesquite-grilled Red Snapper Royale
Topped with Crabmeat, Scallops & Chanterelle Mushrooms in Light Cream Reduction

Pistachio Encrusted Red Snapper
Topped with a Candied Orange Butter Sauce

Fresh Red Snapper Filet
Sautéed with Clarified Butter, Chef Mark’s Special Seasonings & Fresh Lime

Chilean Sea Bass Au Gratin
Baked with a Roblochon Cheese Sauce

Fresh Alaskan Bristol Bay Halibut
Oven-roasted, Served with Lobster Essence & Oyster Mushrooms

Reggiano Parmesan Encrusted Wild Alaskan Salmon
Served with Basil Lemon Sauce

Pancetta Wrapped Diver Scallop Mignon
Served with Creamy Mashed Potatoes & Sauce Au Poivre

10-12 oz. Maine or Australian Cold Water Lobster Tail

Char-grilled Jumbo Shrimp
Seasoned with Chef Mark’s Special Seasoning & Served with a Spicy Cocktail Sauce

Jumbo Butterflied Shrimp
Hand-battered & Fried to a Golden Brown

~Seasonal Favorites~

French-grilled Oysters ‘House Specialty’ (12)

Fried Oysters (12)

Colossal Lump Crabmeat, Sautéed or Baked

Grilled Crab Cakes with Rémoulade Sauce

Lump Crabmeat-stuffed Jumbo Shrimp
Wrapped in Hickory-smoked Bacon & Broiled to Perfection
(Bacon May Be Omitted, But Not Recommended)

~Fresh Vegetables & Sides~

~Dessert Menu~

Ask your server for our Pastry Chef’s Special of the Evening
 
Crispy Thin Apple Tart
Topped with Cinnamon Ice Cream & Apple Chips

Espresso Tiramisu

Napoleon of Crêpe
Raspberry Curd, Raspberry Compote & Mango Sorbet

Madagascar Vanilla Crème Brûlée

New York Style Amaretto Cheese Cake
Served in a pool of Caramel Reduction Sauce

Valrhona Double Chocolate Brownie
Topped with Belgian Dark Chocolate Ice Cream

Valrhona Chocolate Tart

Valrhona Chocolate Soft-center Gooey Cake

Special Fruit & Cheese Tray
(Ask our Servers for details)

~Flaming Specialties~
(Prepared Tableside)

 Bananas Foster

Cherries Jubilee

Strawberries Imperial

Crêpes Suzette

~Specialty Coffees~

French Press Jamaican Blue Mountain Coffee

Espresso

Cappuccino

Bohanan’s Special Roast Coffee
This coffee plant was brought to the Island 138 years ago. This cup is rich & nutty with a fruity & light, sweet finish. ‘Organic Certified’

~Specialty Gift Items~
(Ask your Server or Shop Online)

Mom’s Candied Jalapeños
Best served with Whipped Cream Cheese & Crostini

House-made Assorted Truffles (8)
Presented in Gold Gift Box

Bohanan’s Special Roast Coffee
8 oz. Bag: Whole Beans or Ground
Organic Galapagos Island Estate Coffee
‘Organic Certified’

~Starters~

Seared Sashimi-grade Tuna
Served with Pickled Ginger, Ponzu & Asian Aioli.

Akaushi Carpaccio
Thinly Sliced Akaushi Filet with Extra Virgin Olive Oil, Mixed Greens, and Shaved Reggiano Parmesan.

Crab Cake
Served with Tomato Avocado Remoulade Sauce.

Spicy Shrimp Gazpacho
Jumbo Gulf Shrimp, Spicy Tomato Puree with Avocado and Fresh Vegetables.

Prosciutto & Taleggio
Grilled Flat Bread with Red Onions, Grapes, and Truffle Oil.

Akaushi Albondigas
In a Light Tomato Broth, Grated Manchego Cheese and Toasted Baguette.

~Sandwiches~

All Sandwiches made with local Artisan Breads and served with Bohanan’s White Truffle Crisps and House Brined Pickles

Kurobuta. BLT
Kurobuta Bacon, Heirloom Tomato, Texas Hydroponic Romaine, and House-made Basil Mayonnaise on Sourdough.

Grilled Gouda & Heirloom Tomato
Aged Gouda, Roasted Roma Tomato, Fresh Basil on Rustic Country Bread.

Roasted Lamb
Eggplant & Red Pepper Caponata marinated in Olive Oil and Turmeric, Texas Goat Cheese, Arugula and House-made Pub Mustard on a Toasted Hoagie.

Chicken Salad
Grilled Chicken Breast, Fresh Tarragon, Red Onion, and Granny Smith Apples, Fresh Greens, Arugula, Sliced Avocado and Heirloom Tomato on Sourdough.

Soppressata & Mozzarella
Fresh Mozzarella, Spicy Soppressata on a Grilled Baguette

Classic Reuben
Corned Beef, Sauerkraut, House Made Thousand Island, Aged Gruyere on Light Seeded Rye.

French Dip
Shaved Prime Rib served on a Toasted Hoagie with Au Jus.

~Salads & Soups~

Butter-poached Lobster & Heirloom Tomato Salad
Heirloom Tomatoes from Raindrop Farms with Cold Water Lobster Tail and Saffron Vinaigrette.

Bohanan’s House Salad
Mixed Greens, Artichoke Hearts, Green & Black Olives, Hearts of Palm, Purple Onion, Crunchy Bacon, Roasted Caramelized Walnuts with a Tangy, Spicy French Dressing.

Nicoise Salad
Seared Sashimi-grade Tuna on Field Greens with New Potatoes, Nicoise Olives, Roma Tomatoes, Haricot Verts, and Egg.

Side Salad
Mixed Greens with Choice of Dressing.

~House Specialties~

Chef Mark’s Frito Pie
Seasoned Ground Beef served on a bed of Chili Cheese Fritos and Garnished with Lettuce, Tomato, Avocado, Cilantro, and Sour Cream.

Blackened Snapper
with Julienne Cucumbers and Tomatoes, Fresh Cilantro, and Rice Wine Vinegar.

Prime Rib
10 oz. served with Au Jus, Horseradish Crème Fraiche, and House Slaw.

Pasta Bottarga
Fedelini Pasta tossed in Extra Virgin Olive Oil and Sardinian Caviar.

Balsamic & Herb-Cured Salmon
On Rye Flatbread with Horseradish Crème Fraiche, Red Onion and Tomato.