Meat Market Steakhouse Palm Beach

191 Bradley Pl, Palm Beach
(561) 354-9800

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Customers' Favorites

Nutella Stuffed Chocolate Chip Cookies
Wood Grilled Asparagus & Herb Butter
mm Lobster Mac and Cheese
Homemade Ice Cream Dessert
Crispy Brussels Sprouts
Strawberry Shortcake
Warm Cinnamon Roll
Short Rib Ravioli
Gouda Tater-Tots
Wagyu Dumplings

Menu

APPETIZERS
Kobe Tartare
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
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
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
Hot App 2
Rib Ravioli
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)
Slider Duo
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
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
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
Escargot
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)
Octopus
Truffle Bone Marrow App
DESCRIPTION:

SUSHI
A5 King Roll
Asparagus, cream cheese, scallion, spicy mayo, king crab, truffle caviar, truffle yaki sauce.
Lobster Roll
Tempura lobster, avocado, pickled jimaca, shiso, orange tobiko, dynamite shrimp.
Crispy Rice
Spicy tuna, furikake, soy butter, truffle paste.
Nigiri Platter
King salmon, tuna, hamachi, Hokkaido scallops, A-5 wagyu, Alaskan king crab, sweet shrimp.

CRUDOS
Shrimp Cocktail
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
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
8oz King Crab Legs
Oyster Rock
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
Caviar
Kobe Tartare
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)
16oz King Crab Legs

SOUP / SALAD
MM House Salad
DESCRIPTIONS: This salad is light, creamy, refreshing and has a great balance of acidity and sweetness. COMPONENTS:Brick Street Farms Greens, Red Wine Vinaigrette (black pepper, diced red onions, olive oil, red wine, red wine vinegar and soy sauce), Goat Cheese*, Candied Pecans (brown sugar, cinnamon, egg whites, sugar, salt, and pepper).ALLERGIES:Nuts , Dairy (cheese), Gluten: soy (dressing)
Chef Soup
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).
Mango Wedge
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)
Truffle Kale Salad
Gr Kale Caesar
COMPONENTS:Grilled Kale, Green Kale, Romaine Lettuce, Lemon Juice, Caesar Dressing, Toasted Panko, Parmesan Cheese, Sour Dough CroutonsDESCRIPTION: 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)

SIGNATURE
6oz Filet
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 béarnaise.
8oz Picanha
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)
12oz Filet
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)
8oz NY Strip
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
16oz Ribeye
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
16oz Picanha
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)
16oz NY Strip
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

RESERVE CUTS
32oz Tomahawk
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
7oz Wagyu Filet
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)
14oz Bone in Filet
3oz Japanese A5
18oz KC Strip

HOUSE CREATIONS
Classic Burger
Kobe Meatloaf
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)
Churrasco
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)
Duck
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)
Lamb Chops
G Life
Wagyu Short Rib

FISH
Seabass
DESCRIPTION:This is a MM signature dish. 7 oz. Sea Bass* pan seared with herbs and black pepper placed on top of truffle** mash potatoes. The dish is completed by adding sweet corn, shitake mushrooms, soybeans***, tomato concasse. The dish is finished with a truffle cream nage. Nage is French for "while swimming" the sauce consists of butter, fish stock and truffle oil. This dish has the most texture, flavor, color and aroma. Tomato concasse refers to tomatoes that have been peeled, seeded and roughly chopped.ALLERGIES: Dairy (can be modified)
Salmon
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)
Fish of Day
Tuna Steak

SIDES
Mac and Cheese
GRATINÉE 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)
Truffle Cream Corn
Corn, heavy cream, garlic, shallots, thyme, sherry wine, béchamel. Béchamel 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)
Reg Mash
BUTTER WHIPPED POTATOMade to order Idaho Potato mashed with butter, cream, salt & pepperALLERGIES: Dairy (cannot be modified)
Truffle Mashed Potatoes
WHITE TRUFFLE MASHMade to order Idaho Potato Mash with butter, cream, truffle oil, salt & pepperALLERGIE: Dairy (cannot be modified)
Brussel Sprouts
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)
Creamed Spinach
Butter, béchamel, 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)
Broccolini
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)
Gouda Tater Tots
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)
Baked Potato
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
D - MM Fries
Made in house, fried and tossed in smokedpaprika, salt, sugar.
Truffle Fries
Potatoes Au Gratin
SCALLOPED POTATOES (GRATIN)Sliced potato, sliced apples, heavy cream, Apple Pucker, goat cheese, parmesan.ALLERGIES: Dairy (cannot be modified)
Lobster Mac and Cheese
LOBSTER MAC & CHEESESame as the gratinée of mac & cheese but with the addition of lobster meat and lobster butter.ALLERGIES: Dairy, shellfish (cannot be modified)
Asparagus
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)
Onion Rings
ONION RINGS - JALAPEÑO RANCHOnion Rings: 5 pieces of fried sweet and sour onion rings with a jalapeño o ranch dressing:ALLERGIES:Gluten (flour on the onion/panko)
Fried Quinoa
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 Mashed Potatoes
Mashed potato made to order with butter, cream, lobster butter, thyme, lobster meat and annatto oil.ALLERGIES: Dairy, shellfish (cannot be modified)
Special Side 1
Twice Baked Potato
Sliced Tomato and Onion
Sliced Tomato, Onion w/Bleu CheeseSlices of vine ripened tomato, sliced onions and crumbled Blue Cheese and blue cheese dressingALLERGIE:Dairy (can be modified)
Sweet Potato Fries
Sweet Potato Fries With Honey Crème FraicheFried thick cut sweet potato fries. Crème 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)
Cast Iron Mushrooms

ENHANCEMENTS
Add Grilled Shrimp
Black Truffle Butter
Butter whipped with black truffle paste, mixed herbs, and garnished with sliced truffles.ALLERGIES: Mushrooms & dairy (cannot be modified)
Oscar Style
Oscar StyleBlue crab and béarnaise sauceALLERGIES: Dairy & shellfish (cannot be modified)
Bone Marrow Add On
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.
Foie Gras Rossini
Seared Foie Gras RossiniFoie-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 creamy2.5oz. of a seared lobe
Shaved Black Truffles

BUTTERS SAUCES
Peppercorn Cognac
Bearnaise
Habanero Chimichurri
Marrow Butter
Mushroom Truffle
Atomic Horseradish Truffle
A100
Red Pepper Chimichurri
Ketchup
Aji Panca Chimichurri
Cab Reduction
Bleu & Boursin
Lobster Butter
Chorizo Butter
JD Pasilla
Mustard
Mole Butter

DESSERTS
Cinnamon Roll
Creme Brulee
Cookies
Chocolate Torte
Cake Cutting Fee

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Recent Reviews

One of the truly stellar dinner restaurants in Palm Beach Island. Valet parking. Nice salads and daily specials. The Scottish salmon is terrific as is the baked cauliflower appetizer. Extensive wine and cocktail selection.

Bring an appetite and try happy hour. Reservations needed in high season (winter)
June 2026
The ribeye steak was exceptional—perfectly prepared and full of flavor. The service was attentive and impeccable, and the atmosphere created a warm, refined dining experience from start to end.

One of the servers most have heard it's my birthday so he surprised us with a small ice cream and chocolate chips. Very thoughtful.
June 2026
Great experience at Meat Market Steakhouse. The atmosphere is upscale and energetic, and the service was attentive and professional. The steaks were tender, flavorful, and cooked perfectly, and the truffle fries and cocktails were standout additions.

Perfect for a date night or special occasion. Overall, excellent food, service, and vibe.
May 2026

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Meat Market Steakhouse Palm Beach

191 Bradley Pl, Palm Beach, FL 33480
(561) 354-9800