BOA Steakhouse

Restaurant, 300 W 6th St #100, Austin, TX 78701, Austin, TX

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Masaman Thai Curry — Sunchoke, coconut milk, seasonal vegetables Vegan
• New York Strip — 12 oz or 16 oz
• Westholme Australian Wagyu
• Ribeye — 15 Day Dry Aged Bone-In
• Cajun Cowboy
• Rabbi’s Daughter Kosher
• Filet — Center Cut or Petite
• Japanese F-1
• Four Sixes Ranch Ribeye
• Custom Steak Flight
• 21 Day Dry Aged Tomahawk
• Porterhouse Brooklyn Style
• Skuna Bay Salmon — Cannellini bean hummus, tahini, grilled lemon
• Chilean Sea Bass — Sauce vierge, grilled blood orange
• Nova Scotia Lobster Tail
• Roasted Alaskan King Crab
• Alaskan Halibut “En Papillote”
• Kagoshima — Southern most island prefecture, prized for its intense marbling and rich, robust flavor. A classic wagyu experience
• Iwate — Northern prefecture, balanced marbling, rice fed with a sweet umami flavor, a leaner, yet tender wagyu experience
• Snow Beef — Hokkaido prefecture, unmatched marbling with bursts of rich, buttery flavor. The unique cold climate contributes to its delicate marbling resembling snowflakes. The most exclusive wagyu experience
• Japanese Wagyu Flight — Tasting of Our Three Japanese Prefectures, 2 oz each
• Chicken Parmesan — Pomodoro San Marzano D.O.P., fior di latte, basil - plant option available
• Marinated Skirt Steak Frites — With tallow fries
• Gundagai Lamb Lollipops — Spiced labneh, pomegranate molasses
• Spaghetti & Wagyu Meatballs
• Lobster Fra Diavolo — San Marzano tomato, Calabrian chili, hand cut spaghetti
• Lobster Corn Ravioli

Starters

• Spicy Tuna Cones — Caviar, gold leaf
• Caviar Cones — Chives, crème fraîche
• Hamachi Crudo — Preserved Meyer lemon, black truffle, celery
• Oysters on the Half Shell
• Ahi Tuna Tartare — Lime leaf, coconut, golden flying fish roe
• Boa Steak Tartare — Shallots, cornichons, pistachio pesto, grilled sourdough
• Golden Reserve Kaluga Royal
• Petrossian Royal Ossetra Caviar
• Parker House Rolls
• Burrata and Heirloom Tomatoes — Imported Italian burrata, roasted tomato vinaigrette, piquillo jam
• Wagyu Meatball — Pomodoro, crostini, micro basil
• Jumbo Shrimp Scampi — Lemon caper butter, grilled crostini
• Jumbo Lump Crab Cake — Remoulade, fennel frond salad, fried capers
• Cauliflower Tempura — Vadouvan spice, golden raisin chutney, garlic aioli
• Roasted Bone Marrow — Short rib, toast, Italian parsley, red onion
• Hokkaido Scallops — Baked in the shell, garlic butter, breadcrumbs, grilled lemon
• Wagyu Cigars — Black garlic yuzu aioli, chili crisp
• Nueske’s Thick Cut Bacon — Black pepper caramel
• Tableside Caesar Salad — Our legendary recipe
• Boa Chop Chop — Artichokes, salami, chickpeas, pepperoncini, tomato, olives, toasted pine nuts, aged provolone
• The Classic Wedge — Crisp iceberg lettuce, applewood smoked bacon, tomato, blue cheese dressing

Desserts

• Goat Cheese Baklava — Pistachios, black truffles, frisée

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