Weekend Brunch is being Served at Peggy’s on the Green in Boerne
Mark Bohanan’s newest brain child, Peggy’s on the Green, is now doing weekend brunch in addition to dinner Tuesday – Sunday. Mark Bohanan, Executive Chef/Owner of Bohanan’s, the highly-regarded prime steak and seafood restaurant in downtown San Antonio has opened Peggy’s on the Green, a Southern-inspired, all-American restaurant, in Boerne. The restaurant, named for Mark’s late mother, who was a great cook in her own right, is a casual yet elegant eatery. Located inside Ye Kendall Inn, a stunningly restored stagecoach stop that’s been serving up fine Texas hospitality since 1859, Peggy’s on the Green offers guests several dining/catering options.
• Main Dining Room can seat 120 guests and is now available for dinner. Lunch and weekend brunch will be added to the lineup in November. The luxurious atmosphere in the main dining room combines elevated elegance with homestyle comfort. With repurposed wood flooring, handmade tables and chairs and lots of light, guests will feel like they are dining in someone’s home, albeit a very beautiful one.
• Private Dining Room can seat 30 people and has the same aesthetic as the main dining room. There is one large television available for presentations and viewing parties.
• The Porch can seat 25 and overlooks the stunning lush greenery to which Boerne is known. Guests can enjoy the breeze and sounds of water moving in Cibolo Creek while they listen to soft jazz on the speakers overhead.
• The Patio can seat up to 75 guests. With a massive stone fireplace and a large comfy sectional, this area begs for cool nights spent with family and friends. Also on the patio is a fully stocked bar.
Peggy’s also has a notable bar where their five knowledgeable staff members practice the art of mixology. The craft cocktail menu features 10 signature cocktails as well as the classics – particularly those popular in the South. Just like its award-winning sister spot The Bar at Bohanan’s, Peggy’s on the Green’s bar only uses the freshest ingredients. Along with beer, wine and spirits options from around the globe, find plenty of choices hailing from the Lone Star State, including four Texas brews on tap.
Sides for the Table
Fried Green Tomatoes
Texas Beer Battered Onion Rings
Sautéed Red Wine Portobello Mushrooms
Macaroni & Cheese
Baked Summer Squash
Bourbon Brussel Sprouts
Sautéed Mixed Greens with Field Peas
Mexican Street Corn
Lobster Macaroni & Cheese
Jumbo Lump Crab Cakes fried green tomatoes, whole grain mustard remoulade
Corn Flour Dusted Soft Shell Crabs sautéed mixed greens with field peas
Andouille Shrimp & Grits cast-iron corn relish
Cast Iron Double Pork Chop maple bourbon glaze, roasted new potatoes, apple frisee salad
Pan Roasted Wing-In Chicken Breast Virginia country ham, Texas pepper jack cheese, Carolina gold rice
Grilled Gulf Snapper Carolina gold rice, charred corn relish, bell pepper puree
From the Grill
USDA Prime Aged Center Cuts of Midwestern Corn Fed Beef Grilled over Mesquite
7/11 oz. Filet
12/16 oz. Ribeye
12/16 oz. New York Strip
18 oz. Bone in Filet
24 oz. Bone in Ribeye
25 oz. Bone in Dry Aged New York Strip
12 oz. Lamb T-Bone Chops with mint pistou, parsnip puree, roasted carrots
Served with French fries & fresh fruit
Shrimp Corn Dog
4 oz. Grilled Burger
Fried Chicken Tenders
Grilled Cheese Sandwich
4 oz. Filet
In addition, on Friday and Saturday nights, you will find live music in the bar from 7-11 p.m. More nights of live music will be added in the coming months.
Enjoy your next dinner or weekend brunch here.
Hours of Operation
Open for Dinner: Tuesday – Thursday & Sunday, 5-9pm
Friday & Saturday, 5-10pm
Lunch Service and weekend Brunch served 11am-2pm starting in November. Closed for Thanksgiving Day and Christmas Day.
GIFT CARDS AVAILABLE NOW!
For private events and catering, please contact: Jenny Rabb Faz firstname.lastname@example.org