Meat Market Palm Beach Menu

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

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)

COMPONENTS:3 Piece Niman Ranch Beef Ribs, Red Currant BBQ Sauce Sauce (Red Currant puree, Raspberry jam, brown sugar, vinegar), Jalapeo Slaw (Napa cabbage**, red cabbage, pickled red onion, Jalapeo 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

DESCRIPTION:

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

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)

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)

DESCRIPTION: 1- 5oz cakes consisting of blue jumbo lump crab, Maine lobster, breadcrumbs, chive, onions, red bell peppers, eggs, mayonnaise, jalapeo, 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: 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).

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 Barnaise Sauce (Barnaise 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: Barnaise uses shallot, chervil, peppercorn, gherkin and tarragon).POSSIBLE ALLERGIES: Shellfish, Eggs, Bacon, Cheese, Truffle, Panko Crumbs

Description:U-6Shrimp (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

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

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: 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: 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 barnaise. ALLERGIES: Dairy: butter (can be modified)

6oz. 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 barnaise.

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 : 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: 22oz. Wet Aged CAB Bone-In Ribeye* is seasoned with mm house blend of herbs de Provence, salt and is charbroiled. This cut of beef is known for its' marbling and deep flavor. It is garnished with a shishito pepper. Note: Cooking meat with the bone allows the meat to retain structure and moisture. ALLERGIES: None

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 PotatoesALLERGIES: 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:Wood Grilled Asparagus w/Herb ButterThe asparagus is first blanched in hot water and then grilled. It is topped with an herb butter.Herb butter: parsley, rosemary, chives, cilantro, lime zest, garlic, shallots, orange zest, mint, S&P.ALLERGIES: Dairy (can be modified)

MM Salt Crusted BakedPotatoServed w/ Crumbled Bacon, Scallions, Sour Cream, Whipped Butter. These items are all served on the side.ALLERGIES:bacon (pork), dairy both can be modified

DESCRIPTION:Wood Grilled Broccolini Romesco Sauce & Parmesan FlakesChargrilled broccolini served over RomescoSauce and topped with Parmesan FlakesALLERGIES: Garlic, Dairy (can be modified), Nuts (can be modified)

Crispy Brussels Sprouts w/ Bacon & AlmondsFried and tossed with bacon, garlic, shallots,almonds pickled red onions and sweet soy.ALLERGIES: Nuts (can be modified), gluten (can be modified)DIETARY RESTRICTIONS: PORK (can be modified)

Corn, heavy cream, garlic, shallots, thyme, sherry wine, bchamel. Bchamel is one of the mother sauces of French cuisine. It is made with a roux of butter and flour cooked in milk. It is used as the base for other sauces.ALLERGIES:Gluten, dairy (neither can be modified)

Butter, bchamel, onion, garlic, heavy cream, salt and pepper garnished with crumbled bacon and fried onionsALLERGIES: Dairy (cannot be modified) gluten (cannot be modified)DIETARY RESTRICTIONS: PORK (can be modified)

TWICE FRIED QUINOAStir-Fried Quinoa (corn, mushroom, edamame, kale, broccolini, quinoa, spiced soysauce) all ingredients tossed with spiced soy sauce garnishes with golden pea shootsALLERGIES: Gluten (soy in dressing) Can be modified without dressing upon request

LOBSTER MAC & CHEESESame as the gratine of mac & cheese but with the addition of lobster meat and lobster butter.ALLERGIES: Dairy, shellfish (cannot be modified)

Mashed potato made to order with butter, cream, lobster butter, thyme, lobster meat and annatto oil.ALLERGIES: Dairy, shellfish (cannot be modified)

GRATINE OF MAC & CHEESETrophie pasta made with Mornay sauce (flour, butter, Gruyere Cheese, Fontal Cheese, and Aged White Cheddar). Trophie pasta is very small, twisted pasta.ALLERGIES: Gluten and dairy (neither can be modified)

Made in house, fried and tossed in smokedpaprika, salt, sugar.

ONION RINGS - JALAPEO RANCHOnion Rings: 5 pieces of fried sweet and sour onion rings with a jalapeo o ranch dressing:ALLERGIES:Gluten (flour on the onion/panko)

SCALLOPED POTATOES (GRATIN)Sliced potato, sliced apples, heavy cream, Apple Pucker, goat cheese, parmesan.ALLERGIES: Dairy (cannot be modified)

BUTTER WHIPPED POTATOMade to order Idaho Potato mashed with butter, cream, salt & pepperALLERGIES: Dairy (cannot be modified)

Sweet Potato Fries With Honey Crme FraicheFried thick cut sweet potato fries. Crme Fraiche is rich cream that is naturally soured. Always 5 wedges to an order. Garnished with salt.ALLERGIES: Dairy (sauce is already on the side)

GOUDA TATER-TOTSMade in house daily! Grated potato with smoked cheddar and gouda cheeseserved with garlic aioli. Always 8 to an order.ALLERGIES: Dairy (cannot be modified)

Sliced Tomato, Onion w/Bleu CheeseSlices of vine ripened tomato, sliced onions and crumbled Blue Cheese and blue cheese dressingALLERGIE:Dairy (can be modified)

WHITE TRUFFLE MASHMade to order Idaho Potato Mash with butter, cream, truffle oil, salt & pepperALLERGIE: Dairy (cannot be modified)