Lasting Tradition

A
Lasting Tradition
We are building a tradition at Bohanan’s Prime Steaks
and Seafood, a tradition founded on quality — quality
of service, atmosphere, hospitality, and of course, our
beef and seafood.
The tradition of quality is evident in our source for
the extraordinary beef we serve: Allen Brothers, a
purveyor of fine meats since 1893. Three times a week,
Allen Brothers ships us the highest grade in USDA
Prime, representing the top three percent of all
graded American beef — “the ultimate in tenderness,
juiciness and flavor” according to USDA standards.
Tradition is in the very walls and floorboards of
this fine old building we occupy, built in the late
1800s and, over the years, home to a haberdashery,
shoe store, millinery shop, and architecture firm.
In 2002, we opened Bohanan’s Prime Steaks and
Seafood and began the tradition of quality that
has resulted in accolades, press coverage, national
television exposure, and most important, a following
of delighted guests who return again and again.
Today we will serve you an extraordinary meal that
evokes pleasant memories long after your visit with us.
It is our hope that your experience here will inspire
you to make Bohanan’s a lasting tradition of your own.
M ark B ohanan , Chef/Owner
APPETIZERS
Colossal Lump Crabmeat Cocktail
A Classic
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
French-grilled Oysters
House Specialty
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Jumbo Lump Crab Cake
Served with Rémoulade
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
21.95
14.95
16.95
Escargot
Served in Pernod and Garlic Cream Sauce, Topped with Brie and
Fresh Herbs with Rosemary Bread . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Shrimp Cocktail
Served with a Spicy Cocktail Sauce
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
16.95
18.95
Seared Sashimi Grade Tuna
Served with Sesame Seaweed Salad, Housemade Ponzu, Asian Aioli,
Natural Pickled Ginger, and Wasabi . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
Seared Hudson Valley Foie Gras
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
23.95
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
14.95
On Pain Perdu with Vanilla Bean and Honey Poached Bosc Pears
Sweet and Spicy Kurobuta Bacon
Thick Sliced Maple and Pepper Glazed
19.95
SALADS
Baby Arugula Salad
Sliced Bosc Pear, Spiced Pecans, Blue Cheese
and Lemon Thyme Vinaigrette . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
11.95
Texas Heirloom Salad
Vine-ripened Heirloom Tomatoes, Kalamata Olives, Spanish Manchego Cheese,
Hydroponic Lettuce, Aged Balsamic Vinegar, Truffle Oil and Flor de Sal . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 6 . 9 5
Knife and Fork Caesar
. . . . . . . .
9.95
With Maytag Blue Cheese Dressing and Bacon Pieces . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8.95
Artisan Romaine, Heirloom Cherry Tomatoes, Duck-Fried Croutons and Aged Parmesan
The Classic Lettuce Wedge
SOUPS
Chef Mark’s Famous Tortilla Soup
Pulled Mesquite-Grilled Chicken, Avocados, Cilantro,
Tortilla Strips, Monterey Jack Cheese . . . . . . . . . 9.95
French Onion Soup
Made with Rich, Slow Simmered Veal Stock,
Three Aged Cheeses, and House Croutons . . . . 9.95
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FROM THE MESQUITE GRILL
USDA Prime Aged Center Cuts of Midwestern Corn Fed Beef Grilled over Mesquite
Filet
7 o z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3 9. 9 5
1 1 o z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4 4. 9 5
Ribeye
12 oz.
16 oz.
.......................................................................................
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42 .95
47. 9 5
New York Strip
1 2 o z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 47.95 .
1 6 o z . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 3 . 9 5
Chateaubriand for Two
Served with Sauce Béarnaise, Duchesse Potatoes, Jumbo Asparagus &
Hollandaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99.95
Rack of Colorado Prime Grade Spring Lamb
Served with Roasted Vegetables, Sauce Béarnaise and Mint Jelly
For One . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 59.95
For Two . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109.95
Pan-Roasted Free-Range Breast of Chicken
Preserved Lemons and Fresh Herbs on Braised Leeks
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
26.95
Veal Tenderloin
Served with Whole Grain Mustard/Demi-Glace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34.95
*Please ask your server about vegetarian and gluten free options.
SUGGESTED ADDITIONS
Fois Gras . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Mesquite Grilled Quail . . . . . . . . Lobster 8 oz. Tail . . . . . . . . . . . . . . . . . . . .
SautÉed Lump Crab . . . . . . . . . . . . . . . . . . . . Lump Crab Oscar . . . . . . . . . . . . . . . . . . . . . . . . . .
2 1 . 95
1 1 . 95
3 5 . 95
12 .95
19.95
BÉarnaise Sauce . . . . . . . . . . . . . . . . . . . . . . . . .
Hollandaise Sauce . . . . . . . . . . . . . . . . . . . . .
Burgundy Mushroom Sauce . . . Brandy Mushroom Sauce . . . . . . .
Royale Sauce (Seafood) . . . . . . . . 6 .9 5
6 . 95
1 2 .9 5
1 2 . 95
1 2 .9 5
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SEAFOOD CLASSICS
Hawaiian Big Eye Sashimi Tuna
With Sundried Tomato & Olive Tapenade, Fried Chipollini, Served Rare
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43.95
Mero Sea Bass
Seared, Served with a Shrimp & Tomato Broth, Sautéed Mushrooms, Peppers,
Carrots, and Fennel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
43.95
Wild Alaskan Salmon or New Zealand Tazman King Salmon
Coriander, Pepper & Brown Sugar Crusted. Served with a Texas Ruby Red
Grapefruit Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
36.95
Mesquite-Grilled Gulf Red Snapper Royale
............
39.95
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
38.95
Topped with Crabmeat, Scallops and Chanterelle 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
10-12 oz. Australian Cold Water Lobster Tail
. . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
36 .95
Market
Char-Grilled Jumbo Shrimp
Seasoned with Chef Mark’s Special Seasoning and served with a Spicy Cocktail Sauce
Grilled Crab Cakes with RÉmoulade Sauce
. . . . . . . . . . . . .
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32.95
34.95
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.
FRESH VEGETABLES & SIDES
Jumbo Asparagus
with Sauce Hollandaise
. . . . . . . . . . . . . . . . . . . . . . 8. 95
Baked Squash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8 . 95
Sautéed Spinach
in Olive Oil and Garlic
. . . . . . . . . . . . . . . . . . . . . . . 7.95
Classic Creamed Spinach . . . . . . . . . 7. 95
Broccoli Crowns
with Sauce Hollandaise
. . . . . . . . . . . . . . . . . . . . . . .
6.95
Creamy Macaroni & Cheese . . . . 7. 95
Canadian Long-grain
Wild Rice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 . 95
Grilled Wild Rice Pancakes
with Poblano Crème
. . . . . . . . . . . . . . . . . . . . . . . . . .
Lobster Creamed Corn . . . . . . . . . . . 12 .95
White Truffle Oil
Steak Fries . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10.95
Baked Potato
With all your Favorite Toppings
Potatoes Au Gratin
Mashed Potatoes
. . . . . . . . . . . . . . . . . . . . . . . . . . . .
Your Choice of Original, Roasted
Garlic, Goat Cheese or Herb . . . . . . . . . . . . . . . 8.95
8 .9 5
6.95
Sautéed Portobello Mushrooms
In Red or White Wine with
rich Demi-Glace . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12.95
6.95
The Department of Health requires that we inform you that consuming raw or undercooked seafood, meat, or eggs may increase your risk of food borne illness.
11. 15