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
  • Call 212.627.2308 to reserve
 
 
 

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Chesapeake Bounty Wed, 01.15.2014
 
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Midwinter Lunch Fri, 01.17.2014
 
Kohala Coast, HI Fri, 01.17.2014
 
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Richmond, VA Sat, 01.18.2014
 
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Beard on Books Wed, 01.22.2014
 
Wine Country Enchantment Wed, 01.22.2014
 
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Winter Farm Harvest Thu, 01.23.2014
 
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Mexico Meets Maine Mon, 01.27.2014
 
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Hamptons Style Tue, 01.28.2014
 
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Collards and Carbonara Wed, 01.29.2014
 
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Vintage Brews Thu, 01.30.2014
 
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California Heirloom Fri, 01.31.2014
 
 
JBF Kitchen Cam