Meat Market Palm Beach (Bradley Pl)
4.7 x (470+) • 2568.5 mi • American • Steak • $$$ • Info
191 Bradley Pl
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Sunday - Wednesday
5:00 PM - 9:00 PM
Thursday - Saturday
5:00 PM - 10:00 PM
APPETIZERS
- Kobe Tartare$21.00 • 66% (3)DESCRIPTION: This dish is creamy, savory and small. COMPONENTS:3oz Raw American Gold Label Wagyu Beef (champagne vinegar, dijon mustard, lemon juice, truffle aioli*, capers**, garlic, shallots)Capers, Minced Egg Yolk, Minced Egg White, Minced Red Onion, Fried Garlic Chips, Wood-Grilled Garlic CrostiniTaste is: Indescribable… exquisite and luxurious… juicy and tenderALLERGIES:Dairy (garlic butter on crostini), Gluten (bread-can be left off).
- Dumplings$18.00 • 71% (7)DESCRIPTION: 5 Wagyu beef stuffed dumplings served over brown miso aioli and finished with *Kimchi Cabbage and scallions. COMPONENTS: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
- BBQ Beef Ribs$30.00 • 93% (15)COMPONENTS: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)DESCRIPTION: 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
- Rib Ravioli$18.00 • 75% (4)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)
- Bone Marrow APP$19.00 • 100% (6)DESCRIPTION:One bone sliced in half and roasted in the oven butter, salt, pepper and fresh herbs. Once plated, it is garnished fresh seasoning of mint, chive, parsley, basil and thyme. It is then glazed with short rib marmalade: cherries, short rib, red wine demi-glace. Served with 4 pieces of wood grilled sour-dough crostini. Sauce is both sweet and savory. This is a very rich appetizer.ALLERGIES: Gluten (bread can be removed)
- Slider Duo$18.00 • 87% (8)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)
- Crab Cake$21.00 • 76% (13)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)
- Cauliflower$19.00 • 93% (16)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)
- Empanadas$19.00
- Escargot$19.00DESCRIPTION: 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)
- Cold App 2$27.00
- Octopus$30.00 • 100% (3)
CRUDOS
- Shrimp Cocktail$11.00 • 87% (8)Description:U-6 Shrimp (meaning, it would take 6 shrimp to make a pound. The bigger the number, the smaller the shrimp) Shrimp are steamed. Shrimp are laid out on a banana leaf.SERVED with 3 sauces:Miso, MM Remoulade, MM Cocktail ALLERGIES: Shellfish, chilies in the cocktail sauce
- Ceviche$20.00DESCRIPTIONS: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 cevichePopular
- 8oz King Crab Legs$90.00
- Oyster Rock$18.00DESCRIPTIONS: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
- Caviar$180.00
- Kobe Tartare$21.00DESCRIPTION: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)
- 16oz King Crab Legs$175.00
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