In Boca’s year-old Meat Market, choose from warm sauces (Marrow Butter, Bleu & Boursin Butter, Peppercorn Cognac, Wild Mushroom & Truffle) or cold sauces (Jack Daniels-black chili-Garlic, Atomic Horseradish Truffle, Chimichurri) to complement meat selections, whether Filet Mignon; NY Strip; Wagyu Filet; Wagyu Tomahawk Ribeye; or a 32-oz. certified Kosher Prime Ribeye. Char-broiled prime Picanha steak (a tender Brazilian sirloin cap cut) is served with habañero chimichurri.
Wood-fired grill creations are stand-outs: “American Style” Kobe Meatloaf, wrapped in bacon with a Mango BBQ glaze, with sweet & sour onion rings, buttermilk mashed potatoes and a chive potato cake; Wagyu BBQ Short Rib with Boursin Polenta, “Red Dragon” sauce and roasted hazelnuts; and Duck & Foie – Duck leg confit, orange duck demi-glace, warm foie gras, and Mandarin orange marmalade bread pudding. Pescatarians, try the Wood-Grilled Scottish Salmon with red wine-cherry butter or Butter-Roasted Twin Rock Lobster Tails.
Outrageous sides include Gouda Tater Tots, Onion Rings with Jalapeño Ranch, Salt-crusted Baked Potato, Truffle Cream Corn, Goat Cheese Scalloped Potatoes and Cast-Iron Exotic Mushrooms. Dessert? Try Strawberries and Cream, a cream puff fantasy with vanilla custard and macerated strawberries; Warm Cinnamon Roll with cream-cheese icing, rum caramel sauce, and candied pecans; or a huge wedge of Double Chocolate Cake, with a S’Mores crown of bruléed marshmallow. No one leaves disappointed!
