Meat Market Steakhouse Palm Beach Menu

5 Wagyu beef stuffed dumplings served over brown miso aioli and finished with *Kimchi Cabbage and scallions. 5 Wagyu Beef Stuffed Dumplings, Kimchi* Cabbage (Napa Cabbage, Oyster Mushrooms, Scallion), Brown Miso Aioli, Scallions. ALLERGIES: Dairy: butter from the sauce (no modifications can be made), Dairy: parmesan cheese (can be removed), Gluten: the dough from the ravioli (no modifications can be made) Soy, Sesame, Mushroom, Onion, Dairy, Gluten

3 Piece Niman Ranch Beef Ribs, Red Currant BBQ Sauce Sauce (Red Currant puree, Raspberry jam, brown sugar, vinegar), Jalapeño Slaw (Napa cabbage**, red cabbage, pickled red onion, Jalapeño ranch, sea salt) Ribs Cured for 24 hours then are slow cooked for over 4.5 hours, then chilled. Fried to order and tossed in red currant BBQ sauce. Bold flavors from the sauce, fat from the ribs works perfectly with the acidity in the salad. *Red Currant BBQ sauce a bit tangy and sweet with a smoky finish **Napa Cabbage, aka celery cabbage, is a type Chinese cabbage, mild in flavor and a delicate texture. ALLERGIES: N/A

DESCRIPTIONS: A 3-piece house made raviolis, the dough is made in house, short rib is cured for 24 hours and slowly braised for 3 hours at 250 degrees. Meat is shredded and is mixed in with fontina cheese, cream cheese, caramelized onions. The lemon broth sauce is made with short rib broth, capers, parsley, lemon juice, and butter topped with micros and shaved aged parmesan. ALLERGIES: Dairy: butter from the sauce and Fontina cheese(no modifications can be made) Parmesan cheese (can be removed) Gluten: the dough from the ravioli (no modifications can be made)

COMPONENTS: 2 CAB* Sliders (2.5oz of meat per patty Served Medium) Bacon, Caramelized Onions, Red Leicester** Cheddar Cheese, Habanero Aioli, Brioche*** Buns, Frisée (on side), Tomatoes (on side), Pickles (on side) ALLERGIES: Dairy (cheese and brioche), Gluten (brioche), Pork (bacon)

DESCRIPTION: 1- 5oz cakes consisting of blue jumbo lump crab, Maine lobster, breadcrumbs, chive, onions, red bell peppers, eggs, mayonnaise, jalapeño, lemon zest, Dijon mustard, Cajun spices, tabasco. The crab/lobster cake is lightly fried for a crisp exterior texture and finished in the oven. It is served with a small salad and red remoulade. ALLERGIES: Gluten, Shellfish (cannot be modified) COMPONENTS: 1 5oz Crab and Lobster Cake, Cucumber, Red Relish, Dill, red onion, preserved lemon vinaigrette. Red Remoulade (similar to tartar sauce, aioli based mixed with capers, white wine vinegar, paprika, onions, horseradish, tabasco)

DESCRIPTION: Cauliflower is blanched and poached in a liquid of white wine, butter, chili flakes, salt and pepper. The whole head is blanched again the same liquid and topped with caper dressing, parmesan, and panko then roasted. Is plated with a white chocolate cauliflower puree, capers, lemon juice, parsley, evoo, salt, pepper, and garnished with chopped parsley. ALLERGIES: Dairy (panko, butter in poach cannot be modified), Gluten (panko), Parsley (both in dressing and as garnish)

DESCRIPTION: 6 pieces of escargot (snails) set in a traditional escargot dish sitting on a small piece of cured lemon. It is then topped with spicy chorizo* butter (capers, garlic, shallots, basil, parsley, chive butter and lemon juice) and baked in the oven. It is garnished with 3 pieces of toast points that have been lightly brushed with garlic butter and grilled. The perfect marriage of French and Spanish cuisine! ALLERGIES: Dairy, Garlic (neither can be modified), Gluten (can be served without the toast), Pork (cannot be modified)

DESCRIPTION:

DESCRIPTIONS: The fish/seafood used in this ceviche* will change daily, as well as, the preparation. The serving size is approximately 5-6 oz. Shown above: Local Cobia and shrimp with Fresno peppers, grilled apples, jalapeno, red onion, chives, mango, cilantro in an apple-sweet miso sauce. Garnished with fried yuca strips for texture. POSSIBLE ALLERGIES: Shellfish, depending on the seafood utilized by the Chef, chilies *Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. This dish is typically made from fresh raw fish marinated in citrus juices, such as lemon or lime, and spiced with aji** or chili peppers. This dish is not cooked with heat and is prepared fresh daily. This dish will have elements of sweet, sour and a hint of spice. **Aji peppers, mainly seen in South America, have a citrus/fruity flavor and aromatic, smoky taste with mild lingering heat. Aji peppers are often utilized in our ceviche

DESCRIPTIONS: Serving size: 4 oysters, the largest ones (East Coast) because the oysters shrink when cooked They are roasted with a topping of Spinach, Bacon, Parmesan, Panko Crumbs, salt & pepper. It is topped with Truffle Béarnaise Sauce (Béarnaise sauce is an emulsion made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with Tarragon. It is considered to be a "child" of the mother Hollandaise sauce, one of the five mother sauces in the French haute cuisine repertoire. [1] The difference is only in the flavoring: Béarnaise uses shallot, chervil, peppercorn, gherkin and tarragon). POSSIBLE ALLERGIES: Shellfish, Eggs, Bacon, Cheese, Truffle, Panko Crumbs

DESCRIPTION: 3 ounces of diced, raw American Gold label wagyu beef diced and tossed in champagne vinegar, Dijon mustard, lemon juice, and truffle aioli. Aioli is an emulsion, like mayonnaise, made of garlic, oil and citrus juice. The tartare is centered on the plate surrounded by capers**, minced egg yolk, minced egg white and minced red onion. It is garnished with fried garlic chips and served with wood-grilled crostini toast. This dish is creamy, savory and small. ALLERGIES: Dairy and gluten (flat bread can be left off)

DESCRIPTION: Chef’s selection of fresh ingredients. Always check the specials board! Be sure to note all the allergies on the dish when describing to your tables. Make sure to ask chef about the stock used (if any) and if dairy was added (if any).

COMPONENTS: Small Head of Crisp Baby Iceberg Lettuce “Chopped”, Diced Mango, Cherry Tomatoes, Blue Cheese Crumbles, Candied Bacon (chili flakes “bit of heat”, brown sugar), Chopped Eggs, Walnuts, CHOICE OF DRESSING: Blue Cheese Dressing blue cheese, buttermilk, black pepper, mayo, sour cream and Worcestershire. Mango 1000 Island: mango, capers, cornichons*, cilantro, chili sauce, garlic, grain mustard, horseradish, ketchup, lime juice, mayo, scotch bonnet chilies**, sambal, and tabasco. Note: Important to inform guest that the mango 1000 island dressing has a bit of heat! Red Wine Vinaigrette: black pepper diced red onion, olive oil, red wine, red wine vinegar and soy sauce. Jalapeño Ranch Dressing: jalapeños, buttermilk, parsley, mayo, sour cream, chives, garlic, white vinegar, paprika, citric acid. ALLERGIES: Dairy (cheese), Nuts, Gluten: soy (vinaigrette), Pork (bacon)

COMPONENTS: Grilled Kale, Green Kale, Romaine Lettuce, Lemon Juice, Caesar Dressing, Toasted Panko, Parmesan Cheese, Sour Dough Croutons DESCRIPTION: You will have a little smokey flavor with the salad and some acidity from the lemon and crunch from the toasted panko. THIS IS IMPORTANT TO DESCRIBE to a guest because this is very different from other Caesars. ALLERGIES: Dairy (panko, dressing), Fish (dressing, cannot be modified)

DESCRIPTION : The 8oz CAB Prime Picanha* comes sliced. At mm, we start the love with a 24 hour dry cure: herbs de provence, salt, and pepper. It is then bagged up with butter, rosemary and thyme and sous vide for 4 hours at 135 degrees. At this temperature, the meat does not cook but allows for all those flavors to infuse themselves into the meat. When picked up for service, it is sous vide for about 8 minutes, charbroiled, and then oven roasted to the desired temperature. The cap of fat on top of the meat melts into the meat during cooking and produces a succulent, juicy and tender meat experience. Habanero chimichurri is served on the side. ALLERGIES: Fish, Garlic (chimichurri)

DESCRIPTION: 12oz. Center cut, Wet Aged USDA Choice* Filet Mignon**. It is salted, pan seared with oil, raised to desired temperature in oven, then basted in kobe fat and butter. The filet stands tall and is the leanest beef cut on the menu. It is garnished with a shishito pepper***. It pairs very well with the peppercorn cognac sauce and béarnaise. ALLERGIES: Dairy: butter (can be modified)

DESCRIPTION: 8oz. Wet Aged* USDA Prime** New York Strip*** that is seasoned with mm house blend of herbs de provence**** and salt. It is charbroiled. It is garnished with a shishito pepper. This cut is a sirloin and does contain some fat. this pairs well with our cabernet reduction sauce. ALLERGIES: None

DESCRIPTION: 16oz. Wet Aged USDA Prime Ribeye* seasoned with mm house blend of herbs de Provence, salt and charbroiled. This beef does contain marbling and is known for its heartiness. It is garnished with a shishito pepper. The ribeye pairs well with our atomic horseradish sauce or the truffle mushroom sauce. ALLERGIES: None

DESCRIPTION : The 16oz CAB Prime Picanha* comes sliced. At mm, we start the love with a 24 hour dry cure: herbs de provence, salt, and pepper. It is then bagged up with butter, rosemary and thyme and sous vide for 4 hours at 135 degrees. At this temperature, the meat does not cook but allows for all those flavors to infuse themselves into the meat. When picked up for service, it is sous vide for about 8 minutes, charbroiled, and then oven roasted to the desired temperature. The cap of fat on top of the meat melts into the meat during cooking and produces a succulent, juicy and tender meat experience. Habanero chimichurri is served on the side. ALLERGIES: Fish, Garlic (chimichurri)

DESCRIPTION: 16oz. Wet Aged* USDA Prime** New York Strip*** that is seasoned with mm house blend of herbs de provence**** and salt. It is charbroiled. It is garnished with a shishito pepper. This cut is a sirloin and does contain some fat. this pairs well with our cabernet reduction sauce. ALLERGIES: None

Description: The Bone-in Australian Wagyu Tomahawk* Ribeye** is seasoned with our meat market house seasoning and charbroiled. The off the bone weight of this ribeye is approximately 24oz. Because this Wagyu cut is heavily marbled and rounded, it holds an immense amount of flavor and moisture. It is the most luscious cut on the menu. Chef recommends this dish medium rare/medium allowing the marbling to completely render for a fluid cut. It pairs very well with the atomic horseradish or mushroom truffle sauce. ALLERGIES: None

DESCRIPTION: 7oz. AA5* American Wagyu Gold Label filet mignon** is WET AGED*** and seasoned with, salt and Pepper and is pan seared. The Gold Label comes from Durham Ranch and its breed is uniquely raised for pure enjoyment of its' 30% fat content. Chef recommends medium Rare due to the high fat marbling. This cut is meat is very pricey and it is extremely important that the guest understands the best way to enjoy the cut. This is the kind of steak that will melt in your mouth! ALLERGIE: Dairy (can be modified)

DESCRIPTION: 2 slices (5-6 oz ea./ 10 to 12 oz.) of ground Wagyu wrapped in apple wood smoked bacon and cooked in the oven. It is cooled and then sliced like a pate. It is then wood grilled (90% pine/10% oak wood), and basted in mango BBQ sauce, topped with sweet & sour onion rings and served on top of *Buttermilk Mashed Potatoes ALLERGIES: Dietary restriction: PORK (cannot be modified). Dairy: *Buttermilk Mashed Potato, Gluten in onion rings (remove garnish)

DESCRIPTION: Certified Angus Beef 8 Ounce Adobo Seasoned Top Loin* It is wood grilled on 90% pine, 10% oak and served with two wood grilled yellow onions and confit garlic cloves. The Churrasco steak has about 14% marbling and chef recommends medium to allow the marbling to render. The Churrasco steak pairs well with Jack Daniel's Pasilla Garlic Sauce and either of the 3 chimichurri sauces. This is a MM signature dish. ALLERGIES: Onion, Garlic (Can be removed)

DESCRIPTION: The duck breast is cured in a Szechuan pepper rub for approximately 4 hours. It is then wood grilled and finished in the oven. The duck thigh is confit* in duck fat and herbs. It is served with a sweet potato pancake, scallion, ginger, flour egg, this pancake is topped with an apricot and mango Compote (French for mixture) is a dessert originating in 17th century France made of fruit cooked in sugar syrup. A tart raspberry butter sauce and grilled peach or apricot, the dish is garnished with fried kale. ALLERGIES: Gluten (Pancake removed)

DESCRIPTION: 8 oz. Scottish Salmon, blackened wood grilled with a stir-fried quinoa (corn, ***mushroom, **edamame, ****kale, broccolini, *quinoa, spiced soy sauce topped with a red wine cherry butter. THIS FISH IS COOKED MEDIUM UNLESS SPECIFIED OTHERWISE. ALLERGIES: Gluten (gluten soy from dressing)

Butter whipped with black truffle paste, mixed herbs, and garnished with sliced truffles. ALLERGIES: Mushrooms & dairy (cannot be modified)

Oscar Style Blue crab and béarnaise sauce ALLERGIES: Dairy & shellfish (cannot be modified)

The fat found in bone marrow is one of the most nutrient and calorically rich sources of food. It is savory and has a full-bodied taste that can be referred to as "meat butter"- very rich and creamy.

Seared Foie Gras Rossini Foie-gras is French for "fat liver" and is made of the liver of a duck or goose that has been specially fattened. It is rich and creamy 2.5oz. of a seared lobe