Sean Brasel and his team at the Beard House
Prime Certified Angus Beef® Tartare with White Truffles on Parmesan Crostini
House-Smoked Salmon with Mamey Crema on Sweet Potato Cakes
Salt Cod Croquettes with Beef Carpaccio and Chipotle Aïoli
Conch Ceviche Spoons with Ají Amarillo–Miso Sauce
Sean Brasel preparing a plate for his King Crab and Hearts of Palm–Stuffed Prime Certified Angus Beef® Teras Major Carpaccio
King Crab and Hearts of Palm–Stuffed Prime Certified Angus Beef® Teras Major Carpaccio with Local Microgreen Salad and Truffle Caviar
Sous Vide Pork Belly Pavé with Abalone, Garlic–Butter Confit, Arugula, and Micro-Tomatoes
Aji Panca–Marinated Prime Aged Certified Angus Beef® Deckle with Minted Key West Shrimp, Shiso–Mixed Pepper Salad, and Black Garlic and White Yuca Sauces
Certified Angus Beef® Short Rib–Lobster Risotto with Florida Keys Stone Crab Slaw and Pickled Red Onions
Macadamia–Dark Chocolate Cube with Macadamia Brittle, Gold Leaf–Berry Gel, and Salted Carmel Ice Cream
Dinner

South Beach Sizzle

Sean Brasel

Meat Market, Miami Beach, FL

A sleek and glamorous steakhouse on Miami Beach’s sophisticated Lincoln Road, Meat Market offers a bill of fare that befits its environs: stylish seafood, striking steaks, and reimagined sides, all prepared with aplomb by its talented executive chef, Sean Brasel.

Event photos taken by Lisa Ozag.

Related Info:

MENU

  • Hors d’Oeuvre

    • Prime Certified Angus Beef® Tartare with White Truffles on Parmesan Crostini
    • House-Smoked Salmon with Mamey Crema on Sweet Potato Cakes
    • Salt Cod Croquettes with Beef Carpaccio and Chipotle Aïoli
    • Conch Ceviche Spoons with Ají Amarillo–Miso Sauce
    • Honey Bunny Cocktails > Vanilla Vodka with Strawberries, Citrus, and Prosecco
  • Dinner

    • King Crab and Hearts of Palm–Stuffed Prime Certified Angus Beef® Teras Major Carpaccio with Local Microgreen Salad and Truffle Caviar
    • La Chapelle Gordonne Côtes de Provence Rosé 2012
    • Sous Vide Pork Belly Pavé with Abalone, Garlic–Butter Confit, Arugula, and Micro-Tomatoes
    • Rocca delle Macìe Sasyr 2009
    • Aji Panca–Marinated Prime Aged Certified Angus Beef® Deckle with Minted Key West Shrimp, Shiso–Mixed Pepper Salad, and Black Garlic and White Yuca Sauces 
    • Girard Petite Sirah 2010
    • Certified Angus Beef® Short Rib–Lobster Risotto with Florida Keys Stone Crab Slaw and Pickled Red Onions
    • Ysios Rioja Reserva 2006
    • Macadamia–Dark Chocolate Cube with Macadamia Brittle, Gold Leaf–Berry Gel, and Salted Carmel Ice Cream
    • W. & J. Graham’s 20-Year-Old Tawny Porto NV

 

Event DetailsReservation Policy >

  • Date:
  • Time:
  • Place:
  • Price:
  • Book:
  • Tue, 06.18.2013
  • 7:00 PM
  • The Beard House map
  • Members $130 / General Public $170
  • 212.627.2308
 
 
 

March 2013

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Greenhouse Gallery Fri, 03.01.2013
 
The Berkshire Cure-All Fri, 03.01.2013
 
Toast of Atlanta Sat, 03.02.2013
 
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Great Neighborhood Brunch Sun, 03.03.2013
 
Philippe Chin and Friends Mon, 03.04.2013
 
Ode to Local Tue, 03.05.2013
 
Enlightened Eaters Wed, 03.06.2013
 
Coastal Cuisine Wed, 03.06.2013
 
Scottsdale, AZ Thu, 03.07.2013
 
Mid-Atlantic Mediterranean Thu, 03.07.2013
 
Beach Fare and Cocktails Fri, 03.08.2013
 
Big Beef, Big Red Sat, 03.09.2013
 
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Ooh La l’Amour Mon, 03.11.2013
 
From Scratch Sessions Tue, 03.12.2013
 
From Garden to Table Tue, 03.12.2013
 
Beard on Books Wed, 03.13.2013
 
The Latin Road Home Wed, 03.13.2013
 
The Beauty of Basilicata Thu, 03.14.2013
 
Modern Chinese Fri, 03.15.2013
 
 
 
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Charleston, SC Mon, 03.18.2013
 
Culinary Whimsy Mon, 03.18.2013
 
Norouz: Persian New Year Tue, 03.19.2013
 
A Taste of Korea Wed, 03.20.2013
 
Bay Area Brasserie Thu, 03.21.2013
 
Innovative Seafood Fri, 03.22.2013
 
Sophisticated French Sat, 03.23.2013
 
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Second Night Passover Seder Tue, 03.26.2013
 
Beard on Books Wed, 03.27.2013
 
¡Viva Pensacola! Wed, 03.27.2013
 
 
Chic Italian Luncheon Fri, 03.29.2013
 
 
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