SimplyAbuDhabi XV

6 6 S I M P LY A B U DH A B I Nicoise Salad to BOA’s strict requirements. Beef from the States has a wonderfully rich flavour, as it is fed primarily on grain and corn, distinguishing it frommilder grass-fed beef found elsewhere. Mouth-watering examples of USDA prime on the menu include dry-aged New York strip steak, bone-in rib-eye, and Black Angus tenderloin, or diners can opt for the Australian Blackmore Wagyu or Kobe striploin. Whichever cut is selected can be enjoyed with a choice of rubs or house-made sauces, including BOA’s signature J-1 sauce. Not a steak enthusiast? Fear not – BOA has you covered, whether you’re vegetarian, pescatarian, or simply want to enjoy beef served another way, such as spaghetti with Wagyu meatballs, a house favourite. Fresh seafood dishes include Scottish salmon, Ahi tuna, Chilean sea bass, grilled prawns, jumbo sea scallops, or whole Maine lobster. To accompany the meal, choose from a full complement of BOA’s creative twists on traditional steakhouse side dishes: lobster twice-baked potato, truffle cheese fries, and crab and black truffle gnocchi, to name but a few. And of course, a trip to a steakhouse wouldn’t be complete without a side salad. The ‘chop-chop’ salad of diced vegetables, beef salami, chick peas, and toasted pine nuts provides a multi-layered yet light accompaniment to the simple perfection of steak, while the classic wedge salad (literally a wedge of iceberg, with tomatoes and blue cheese dressing) offers the cool, crisp texture of the lettuce and the tang of the cheese, offsetting the richness of the meat. Both time-honoured favourites, certainly, but the true legend of the steakhouse is the table-side Caesar – a legend BOA has brought forward to modern times for a new generation of diners.