Bohanan’s Prime Steak and Seafood-San Antonio Restaurants

Bohanan's Prime Steak and Seafood-San Antonio Restaurants
This restaurant was top notch. My husband and I wanted steak while we were visiting Texas and this was the perfect choice. I had the Texas raised filet mignon and my husband had the wagyu filet mignon. They were both excellent. We also had escargot... ||| Excellent dinner. Wine list is very well thought out. The ribeye was cooked perfectly. The baked squash was a surprise but was delicious. The bread is very good. The service was outstanding. We had a great meal from start to finish. Definitely a great place...

Address:

219 E Houston St,

San Antonio, TX 78205-1854

Phone:

+1 210-472-2600

Hours:

Sunday: 5:00 PM – 10:00 PM | Monday: 5:00 PM – 10:00 PM and 11:00 AM – 2:00 PM | Tuesday: 5:00 PM – 10:00 PM and 11:00 AM – 2:00 PM | Wednesday: 5:00 PM – 10:00 PM and 11:00 AM – 2:00 PM | Thursday: 5:00 PM – 10:00 PM and 11:00 AM – 2:00 PM | Friday: 11:00 AM – 2:00 PM and 5:00 PM – 11:00 PM | Saturday: 5:00 PM – 11:00 PM

Price Range:

$$$$

Meals Served:

Lunch, Dinner, Late Night

Features:

Takeout, Parking Available, Valet Parking, Television, Serves Alcohol, Full Bar, Accepts American Express, Accepts Mastercard, Accepts Visa, Free Wifi, Reservations, Private Dining, Seating, Waitstaff, Validated Parking, Wheelchair Accessible, Accepts Credit Cards

Good For:

Special occasions, Business meetings, Local cuisine, Large groups, Romantic, Bar scene

Reviews:

This restaurant was top notch. My husband and I wanted steak while we were visiting Texas and this was the perfect choice. I had the Texas raised filet mignon and my husband had the wagyu filet mignon. They were both excellent. We also had escargot… ||| Excellent dinner. Wine list is very well thought out. The ribeye was cooked perfectly. The baked squash was a surprise but was delicious. The bread is very good. The service was outstanding. We had a great meal from start to finish. Definitely a great place…

Menu:

Lunch Dinner Cocktails Bar Menu Catering-Venues Catering-Lunch Menu Catering-Dinner Menu Catering- Bar & Patio Gatherings Bohanan’s Bar House Specialties || Fish Tacos Grilled Gulf Snapper in Local White Corn Tortillas with Purple Cabbage, Cilantro, Red Onions, Sliced Avocado and Tomato. Served with House Pico De Gallo and Lime Sour Cream on the Side || Blackened Snapper With Julienned Cucumbers and Tomatoes, Fresh Cilantro, and Rice Wine Vinegar || Saffron Spaghetti and Shrimp Jumbo Gulf Shrimp with Spanish Chorizo, Fresh Peas, Tomatoes and Spinach Saut??ed in an Albarino Butter Sauce over Saffron Spaghetti || Braised Akaushi Short Ribs & Pappardelle Braised in Veal Stock, Red Wine, and San Marzano Tomatoes served on Wide Egg Noodles || 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 Salads & Soups || Raindrop Tomato Salad Heirloom Tomatoes from Raindrop Farms with Truffled Goat Cheese and Saba Vinegar || Mediterranean Salad with Tuna Seared Sashimi Grade Tuna with Romaine Lettuce, Olives, Cherry Tomatoes, Hearts of Palm, and Cucumber || The Wedge Salad With Maytag Blue Cheese and Crisp Kurobuta Bacon || Crab and Avocado Salad Colossal Lump Crab with Tomatoes, Roasted Corn, and Cilantro Mayonnaise in a Stu ed Avocado || Steak Cobb Salad 4 oz. Grilled Tenderloin on Mixed Greens with Diced Tomato, Bacon, Blue Cheese, and Boiled Egg || Shrimp Cocktail Served with a Spicy Cocktail Sauce || Soup of the Day – Bowl Ask Server for Daily Specials || Petite House Or Wedge Salad and Cup of Soup From the Mesquite Grill Allow Time for Preparation. USDA Prime Steak Comes with Thin Cut Fries and Saut??ed Peppers || Mesquite Grilled 7 Oz. Filet || Mesquite Grilled 13 Oz. Rib Eye Center Cut || Half Pound Burger With Sharp Cheddar, Lettuce, Heirloom Tomato, and Chipotle Mayo Sandwiches All sandwiches made with local artisan breads and served with bohanan’s white truffle crisps and NY style dill pickles || Kurobuta BLT Kurobuta Bacon, Heirloom Tomato, Texas Hydroponic Romaine, and House Made Basil Pesto Aioli on Sourdough || Classic Reuben Corned Beef, Sauerkraut, House Made Thousand Island, Aged Gruy??re on Marbled Rye || Traditional Maine Lobster Roll Coldwater Lobster Salad on Artisan Bun || Crab BLT Crab Salad, Hyrdo Lettuce, Heirloom Tomato, Avocado and Kurobuta Bacon on Grilled Sourdough || Chicken Salad Grilled Chicken Breast, Fresh Tarragon, Red Onion, and Granny Smith Apples, Fresh Greens, Sliced Avocado and Heirloom Tomato on Sourdough || Caprese Sandwich Roasted Roma Tomatoes, Fresh Basil, Buffalo Mozzarella, and Extra Virgin Olive Oil on a Rustic Country White || Roast Beef Thinly Sliced, Piled High On Marbled Rye With Horseradish Cheddar, Whole Grain Mustard, Heirloom Tomato And Hydro Lettuce || Roasted Turkey and Muenster Sliced Roasted Turkey and Muenster Cheese, on Rye Bread with Hydro Lettuce, Heirloom Tomatoes, and Fresh Basil Mayonnaise || Half Sandwich with Soup Or Salad Half Sandwich with Soup or Salad. Choose From: Chicken Salad or Caprese Sandwich or Roasted Turkey & Muenster Appetizers || Colossal Lump Crabmeat Cocktail A Classic || French-Grilled Oysters House Specialty || Jumbo Lump Crab Cake Served with R??moulade || 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 || Seared Sashimi Grade Tuna Served with Sesame Seaweed Salad, Housemade Ponzu, Asian Aioli, Natural Pickled Ginger, and Wasabi || Seared Hudson Valley Foie Gras On Pain Perdu with Vanilla Bean and Honey Poached Bosc Pears || Sweet and Spicy Kurobuta Bacon Thick Sliced Maple and Pepper Glazed Salads || Baby Arugula Salad Sliced Bosc Pear, Spiced Pecans, Blue Cheese and Lemon Thyme Vinaigrette || Texas Heirloom Salad Vine-ripened Heirloom Tomatoes, Kalamata Olives, Spanish Manchego Cheese, Hydroponic Lettuce, Aged Balsamic Vinegar, Truffle Oil and Flor de Sal || Knife and Fork Caesar Artisan Romaine, Heirloom Cherry Tomatoes, Duck-Fried Croutons and Aged Parmesan || The Classic Lettuce Wedge With Maytag Blue Cheese Dressing and Bacon Pieces 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 Available: 7oz, 11oz, 18 oz. Bone in Filet || Ribeye Available: 12 oz, 16 oz, 24 oz. Bone In Ribeye || New York Strip Available: 12oz, 16oz, 24 oz. Bone In Dry Aged NY Strip || Porterhouse Available: 40 oz || Chateaubriand for Two Served with Sauce B??arnaise, Duchesse Potatoes, Jumbo Asparagus & Hollandaise Sauce || Rack of Colorado Prime Grade Spring Lamb Served with Roasted Vegetables, Sauce B??arnaise and Mint Jelly. Available in For One and For Two || Pan-roasted Free-range Breast of Chicken Preserved Lemons and Fresh Herbs on Braised Leeks || Veal Tenderloin Served with Whole Grain Mustard / Demi-Glace Suggested Additions || Fois Gras || Mesquite Grilled Quail || Lobster 8oz. Tail || Saut??ed Lump Crab || Lump Crab Oscar || B??arnaise Sauce || Hollandaise Sauce || Burgundy Mushroom Sauce || Brandy Mushroom Sauce || Royale Sauce (Seafood) Seafood Classics || Hawaiian Big Eye Sashimi Tuna With Sundried Tomato & Olive Tapenade, Fried Chipollini, Served Rare || Mero Sea Bass Seared, Served with a Shrimp & Tomato Broth, Saut??ed Mushrooms, Peppers,Carrots, and Fennel || Wild Alaskan Salmon or New Zealand Tazman King Salmon Coriander, Pepper & Brown Sugar Crusted. Served with a Texas Ruby Red Grape fruit Butter || Mesquite-Grilled Gulf Red Snapper Royale 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 Saut??ed with Clarified Butter, Chef Mark’s Special Seasonings and Fresh Lime || 10-12 oz. Australian Cold Water Lobster Tail || Char-Grilled Jumbo Shrimp Seasoned with Chef Mark’s Special Seasoning and served with a Spicy Cocktail Sauce || Grilled Crab Cakes with R??moulade Sauce 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 ƒ?? 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 || Baked Squash || Saut??ed Spinach In Olive Oil and Garlic || Classic Creamed Spinach || Broccoli Crowns With Sauce Hollandaise || Creamy Macaroni & Cheese || Canadian Long-Grain Wild Rice || Grilled Wild Rice Pancakes With Poblano Cr??me || Lobster Creamed Corn || White Truffle Oil Steak Fries || Baked Potato With all your Favorite Toppings || Potatoes Au Gratin || Mashed Potatoes Your Choice of Original, Roasted Garlic, Goat Cheese or Herb || Saut??ed Portobello Mushrooms In Red or White Wine with rich Demi-Glace Desserts || Thin Apple Crispy Tart Topped with Cinnamon Ice Cream & Apple Chips || Espresso Tiramisu || Madagascar Vanilla Creme Brulee || Deep Dish Pecan Pie Texas Pecans and Maker’s Mark Served with Vanilla Ice Cream || Valrhona Chocolate Tart || New York Style Amaretto Cheese Cake In Caramel Reduction Sauce || Four Layer Carrot Cake With Texas Pecans and Cinnamon Cream Cheese Icing || Valrhona Chocolate Soft Center Gooey Cake || Special Fruit & Cheese Plate Serves Two || Flaming Specialties Bananas Foster, Cherries Jubilee, or Strawberries Imperial Shaken || Ivy Gimlet vodka, lime juice, sugar, mint || Gershwin bourbon, lemon juice, honey, ginger, rose water || Aviation Cocktail gin, violette, maraschino, lemon juice || Paper Plane bourbon, lemon juice, amaro nonino, aperol || Pete’s Last Word islay scotch, green chartreuse, lime juice, maraschino || Poire de’ Liz grey goose vodka, pear brandy, solerno blood orange liqueur. 2014 signature cocktail created in honor of Liz Morales for her contribution to the San Antonio Cocktail Conference || Rio Blanco dulce vida tequila blanco, sauternes, degroff’s pimento bitters, lemon juice, jalapeno skin. 2013 signature cocktail created by Dale DeGroff and JoAnn Boone || Clover Club gin, lemon juice, sugar, egg white, raspberries Stirred || Don Lockwood peated scotch, bourbon, maple syrup, chocolate bitters, orange peel || The Left Hand Cocktail bourbon, campari, sweet vermouth, chocolate bitters || Vesper gin, lillet blanc, vodka, lemon peel || Sazerac rye whiskey, brown sugar, absinthe, peychaud’s bitters, lemon peel || Little Italy rye whiskey, sweet vermouth, cynar, orange peel || Red Hook rye whiskey, sweet vermouth, maraschino || Vieux Carre cognac, rye whiskey, benedictine, sweet vermouth, bitters || Kill Gil gentleman jack, benedictine, gran clasico, orange zest. 2015 signature cocktail created in honor of Gilbert Morales for his contribution to the San Antonio Cocktail Conference Crushed Ice || Mojito white rum, lime juice, sugar, mint || Bramble gin, lemon juice, sugar, blackberries || The Champ applejack, bourbon, lemon juice, sugar, mint || Marie Antoinette white rum, lemon juice, sugar, cacao, raspberries Champagne Cocktails || French 75 gin, lemon juice, sugar, champagne, lemon peel || Saint Hilaire saint germain, champagne, lemon peel || Linda Rose gin, campari, lime, honey, sweet vermouth, champagne, lemon disc || Jimmy Roosevelt cognac, green chartreuse, refined sugar, angostura bitters, champagne || Ambrosia cognac, applejack, lemon, cointreau, champagne, lemon peel Tall with Soda || Blackberry Rickey gin, lime juice, sugar, blackberries || Palma Fizz vodka, ginger, lime juice, rose water || Tom Collins gin, lemon, sugar || Silver Fizz gin, lemon juice, sugar, egg white || Ross Collins rye whiskey, lemon juice, sugar, angostura, orange || El Diablo tequila, lime juice, ginger, cherry heering || Morning Glory Fizz scotch, lemon juice, sugar, egg white, absinthe rinse Aperitif Cocktails || Tipperary irish whiskey, green chartreuse, sweet vermouth, angostura bitters || Late Night Reviver gin, fernet, lime, ginger, soda || Negroni gin, campari, sweet vermouth, orange peel || Bitter Truth bourbon, averna, orange peel || Rome with a View campari, sweet vermouth, lime juice, sugar, soda Dessert Cocktails || Dominicana aged rum, coffee liqueur, whipped cream || Ash Wednesday gin, cream, honey, blackberries || Alexander No. 2 cognac, cacao, cream, nutmeg || Bee’s Kiss aged rum, cream, honey Specialty Bites || Radishes Butter-Dipped Radishes with Sea Salt || Olive Medley Rustic Spanish Olive Medley Marinated in Garlic, Olive Oil, Chili Flakes, and Citrus Zest || Akaushi Albondigas In a Light Tomato Broth, Grated Manchego Cheese and Toasted Baguette || Caprese Flatbread Compressed Cherry Tomato, Buffalo Mozzarella, and Micro Arugula || Duck Bacon & Humbolt Fog Flat Bread Thinly sliced Muscovy Duck Breast Bacon, Humbolt Fog California Goat Cheese, House-Candied Pecans and Mixed Field Greens on Grilled Flat Bread || Grilled Brie Truffled Greens with a Merlot& Black Mission Fig Preserve, Granny Smith Apples, and Marcona Almonds. Served with Toasted Baguettes Cheese || Two Cheeses 20.0 Three Cheeses 26.0 Four Cheeses 30.0 Cheese Chef’s selection of artisan cheeses ƒ?? sourced internationally. All Cheeses served with Grilled Bread and Appropriate Sweets & Savories Charcuterie || Two Meats 20.0 Three Meats 26.0 Four Meats 30.0 Charcuterie Chef’s Selection of Cured Meats & Sausages from Around the Globe. Smoked and Cured Meats Served with Mustards & Toasted Bread Specialty Fare || Braised Akaushi Short Ribs Braised in Veal Stock, Red Wine, and San Marzano Tomatoes with Toasted Baguette || BLT Sliders Kurobuta Bacon, Hydroponic Lettuce, Heirloom Tomato, and House-Made Basil Mayonnaise || Steak Tartare Hand Chopped Prime Tenderloin, Sea Capers, Red Onion, Whole Grain Mustard, and Quail Egg || Raindrop Tomato Salad Heirloom Tomatoes from Raindrop Farms with Truffled Goat Cheese and Saba Vinegar || Spanish Sardines Pickled Onions, Cornichins, Spicy Mustard, and Brown Bread || Crab & Avocado Salad Colossal Lump Crab with Tomatoes, Roasted Corn and Cilantro Mayonnaise in a Stuffed Avocado || Tuna Tacos Seared Sashimi Grade Tuna, Jicama Tortilla, Spicy Mayonnaise, Cole Slaw and Avocado Catering-Venues || The CourtYard Room The CourtYard Room Situated at the end of the Houston Street Courtyard, this expansive space has a dramatic view of the Courtyard that culminates at the ornate fa??ade of the venerable Majestic Theater. The CourtyardRoom is well equipped for meetings, seminars, and presentations, with a 92-inch roll-down screen, HD projector, laptop connections for presentations, laser pointer, and handsome cherrywood podium. Seats 130 banquet style, 86 for formal dining || The Houston St. Room Elegantly elongated and perfectly suited to pre-theater banquets, the Houston Room’s vast bank of windows faces the Majestic Theater and the pleasant bustle of historic Houston Street. The room’s dramatic proportions lend an especially formal air to any event, while the panoramic cityscape imparts energy and excitement. The Houston Room is literally a window into the downtown charm of San Antonio. Seats 40 or may be partitioned for parties of 20 to 24 guests || The Wheeler Room Named in honor of Roy Wheeler, South Texas cattleman and philanthropist, this little jewel box of a room is an ideal setting for intimate celebrations. Guests will enjoy a private dinner served on Victorian Lace china, Rieidel crystal, and luxurious damask table linens. Foodies in the dining party will be thrilled by the Wheeler Room’s “kitchen window,” which provides a rare view of the inner workings of a renowned restaurant’s “heart” ƒ?? the kitchen. Seats 6 to 10 guests in sumptuous style || The Bar Room An elegant upstairs space across from the restaurant bar. Handsome details ƒ?? classic wainscot panels, antique heartwood floor, and recessed lighting ƒ?? make this space ideal for intimate gatherings. A deep bay window provides a charming view of the Houston Street Courtyard. The Bar Room is equipped for meetings and presentations, with a large flat-screen HDTV and computer connections. Seats 26 guests for formal dining Salads || ƒ?? Baby Arugula Salad Sliced Bosc Pear, Spiced Pecans, Blue Cheese and Lemon Thyme Vinaigrette || The Classic Lettuce Wedge With Maytag Blue Cheese Dressing and Bacon Pieces || Knife and Fork Ceasar Artisan Romaine, Heirloom Cherry Tomatoes, Duck Fat-Fried Croutons and Aged Parmesan Accompaniments || Mashed Potatoes Original, Garlic, Herb, Or Goat Cheese || Broccoli Crowns || Vegetable Medley || Haricot Vert Entrees || Pan-Seared Free Range Organic Chicken Breast Tenderloin Served on Fettucini Pasta with Fresh Tomato and Parmesan Sauce || Blackened Snapper Served with Julienne Cucumbers and Tomatoes, Fresh Cilantro and Rice Wine Vinegar || Roasted Free Range Organic Chicken Stuffed with Artichokes, Parmesan Cheese and Spinach || 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 || Braised Akaushi Short Ribs Braised in Veal Stock, Red Wine and San Marzano Tomatoes served on Wide Egg Noodles || Herb Encrusted Snapper Topped with Tequila Butter || 13 Oz. Ribeye Hand Cut and Well-Marbled || 7 Oz. Filet Desserts || Chef Mark’s Cr??me Brul?? || Valrhona Double Chocolate Brownies || Amaretto Cheesecake Served in a Caramel Sauce || Chocolate Decadence || Sorbet Hors D’ Oeuvre || Beef Kabobs Tender Pieces of Beef, Cherry Tomatoes and Pearl Onions Glazed with a Chimichurri Sauce || Miniature Crab Cakes Only the Finest Lump Crab Meat Here! Served with Spicy Remoulade Sauce || Shrimp Cocktail Served with Spicy Cocktail Sauce and Lemon Squeeze || Char-Grilled Shrimp Lightly Charred with Bohanan’s House Seasoning and Fresh Lime || Beef Canap?? Thinly Sliced Tenderloin with Horseradish Cream and Chives on Toasted Crostini || Tuna Canap?? Sashimi Grade Tuna with Asian Aoli on Crispy Wonton || Vegetable Canap?? Herbed Goat Cheese with Heirloom Cherry Tomato and Olive Tepanade || Stuffed Mushrooms Filled with Spinach, Imported Valbresso Feta and Reggiano Parmesan Cheese Classic Hors D’ Oeuvre || Semi Boneless Quail Over Field Greens and Italian Vinaigrette || Spinach and Artichoke Dip Served with Freshly Baked Crostini Toast || Balsamic and Herb Cured Salmon Served with Classic Accompaniments Displays and Dips || Whole Brie Round Wrapped in Puff Pastry Dough, Filled with Apricot Preserves, Toasted Walnuts and Baked until Golden Brown. Served with Assorted Crackers (Serves 20-25 Guests) || Carved Whole Tenderloin Served With Horseradish Mousse, Coleman’s Mustard and Silver Dollar Rolls Seafood Displays Served with appropriate accompaniments || Shrimp Cocktail || Colossal Lump Crab Meat || Sashimi Grade Yellow Fin Tuna || 10-12 Oz. Australian West Coast Cold-Water || Lobster Tail || Whole Lobster Salads || ƒ?? Baby Arugula Salad Sliced Bosc Pear, Spiced Pecans, Blue Cheese and Lemon Thyme Vinaigrette || The Classic Lettuce Wedge With Maytag Blue Cheese Dressing and Bacon Pieces || Knife and Fork Ceasar Artisan Romaine, Heirloom Cherry Tomatoes, Duck Fat-Fried Croutons and Aged Parmesan Accompaniments || Vegetable Medley Yellow Squash, Zucchini, Baby Carrots, Sugar Snaps, Pearl Onions, Tear-drop Tomatoes, Red & Orange Bell Peppers || Broccoli Crowns Topped with Sauce Hollandaise || Haricot Verts Almondine Entrees || 7 Oz. Filet For the Lighter Appetite || 11 Oz. Filet Our Largest Center Cut Filet || 13 Oz. Ribeye Hand Cut and Well-Marbled || 12 Oz. New York Strip Perfectly Aged for Flavor || Macadamia Encrusted Red Snapper Topped with Candied Orange Butter Sauce || Mesquite-Grilled Snapper Royale Topped with Crabmeat, Scallops, and Chanterelle Mushrooms in a Light Cream Reduction || Wild Alaskan Salmon Served with a Texas Ruby Red Grapefruit Butter || Char-Grilled Shrimp Seasoned with Bohanan’s House Seasoning and Fresh Lime || Pan-Roasted Free-range Breast of Chicken Preserved Lemons and Fresh Herbs || 10-12 Oz. Australian Lobster Tail Served with Clarified Butter and Lemon Squeeze || Bearnaise Sauce Additional cost per person || Burgundy Mushroom Sauce Additional cost per person Starches || Mashed Potatoes Original, Herb, Garlic, Goat Cheese, or Jalape?ño & Cheese || Potatoes Au Gratin Cheesy Layers of Perfection || Canadian Long-Grain Wild Rice With Toasted Pecans & Mushrooms Desserts || Chocolate Decadence Rich Flourless Chocolate Cake with Raspberry Coulis || Amaretto Cheesecake With Caramel Reduction || Chef Mark’s Cr??me Brul??e Madagascar Vanilla Bean Accented with Seasonal Berries || Valrhona Double Chocolate Brownies Served with Belgian Dark Ice Cream || Sorbet Chef’s Seasonal Selection Executive Menu Featuring bohanan’s exclusive akaushi beef and our bone-in steak selection || 10 Oz. Akaushi Filet || 14 Oz. Akaushi Ribeye || 18 Oz. Bone-in Filet || 25 Oz. Dry-Aged Bone-in New York Strip || 14 Oz. Akaushi New York Strip || 24 Oz. Bone-in Ribeye Salads Select Two || Baby Arugula Salad Sliced Bosc Pear, Spiced Pecans, Blue Cheese and Lemon Thyme Vinaigrette || the Classic Lettuce Wedge With Maytag Blue Cheese Dressing & Bacon Pieces || Knife and Fork Caesar Artisan Romaine, Heirloom Tomatoes, Duck Fat-Fried Croutons and Aged Parmesan Accompaniments Select One || Vegetable Medley Yellow Squash, Zucchini, Baby Carrots, Sugar Snaps, Tear-drop Tomatoes, Red & Orange Bell Peppers || Broccoli Crowns Yellow Squash, Zucchini, Baby Carrots, Sugar Snaps, Tear-drop Tomatoes, Red & Orange Bell Peppers || Haricot Verts Almondine Starches Select One || Mashed Potatoes Choose 1: Original, Herb, Garlic, or Goat Cheese || Potatoes Au Gratin Layered with Three Cheeses || Canadian Long-Grain Wild Rice with Toasted Pecans & Mushrooms Desserts || Select Two || Chocolate Decadence Rich Flourless Chocolate Cake with Raspberry Coulis || Amaretto Cheesecake With Caramel Reduction || Chef Mark’s Cr??me Brul??e Madagascar Vanilla Bean Accented with Seasonal Berries || Valrhona Double Chocolate Brownies Served with Belgian Dark Ice Cream || Sorbet Chef’s Seasonal Selection Bohanan’s Bar || The Bar The Bar at Bohanan’s (street level) is where the grownups go for a convivial cocktail, a delectable lunch, an evening of live music, or a late night drink and a savory snack. Have a seat in the deep comfort of a leather club chair, perch at the bar, or take a table. The place is lively and friendly, with an Old World air conveyed by golden light, antique architectural details, and quiet, professional service || Food and Drink A popular downtown lunch spot, the Bar offers a tempting menu of dishes created in Bohanan’s kitchen. Late night small plates and hors d’oeuvres accompany an extravagant variety of hand-crafted cocktails, craft beers, excellent wines and top shelf spirits. You’ll notice a distinct professionalism behind the bar and a little extra finesse in our serviceƒ?? that’s the legacy of the late Sasha Petraske, a legendary bartender and entrepreneur who was our advisor and great, good friend || Music A soulful and witty eclecticism defines the timeless tunes you’ll hear at the Bar. George and Ira Gershwin meet Queen Latifah, Smokey Robinson rubs shoulders with Astrud Gilberto, Sting and Sammy Cahn play side by side. Our ambient music is a lovingly compiled collection of American standards, cool bossa nova beats, R&B, jazzƒ?? old school, contemporary, and some great music that defies classification. Sit, relax, enjoy

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