A Marchesi Antinori Wine Experience,  Wednesday June 26

Meat Market’s Executive Chef Sean Brasel  has prepared the perfect Italian menu to compliment an exclusive selection of wines by the renowned Marchesi Antinori winery.  Tignanello 2016 vintage will be among the offerings the guests will be savoring during the four-course pairing on Wednesday, June 26th.   Bruce Sanderson, the senior editor of Wine Spectator was quoted saying, “If there were two wines that changed the face of Tuscany, they were Tignanello and Solaia, both of which are produced by Antinori.

Fun Footnote about Megan Markle and Tignanello

Mr. Sanderson isn’t the only one appreciates this superb Super Tuscan, Megan Markle’s lifestyle blog was named ‘Tig’ in reverence to her favorite wine Tignanello. Though the Royal’s blog is no longer, she was quoted as saying: “It wasn’t just red or white — suddenly I understood what people meant by the body, legs, structure of wine. It was an ah-ha moment at its finest. For me, it became a “Tig” moment — a moment of getting it.”

The dinner will be limited to 50 seats.  Priced at $125 per person (excluding tax and gratuity) this four-course culinary experience will begin at 7 pm with a reception. Full menu as follows:



Tenuta Guado al Tasso,Vermentino 2018

Truffle Foie pate on Butter Baguette

Wood Grilled Oregano Lemon Octopus spoons

Mozzarella and Tomato Bruschetta Grilled bread

Beef Carpaccio on Truffle salted Potato Chip with Roasted Pepper Aioli


First Course

Lemon Butter Roasted Sour Dough, Buffalo Mozzarella, Wood Grilled Peppers, Baby Tomato, Sweet Tomato Bacon Jam and Balsamic Glaze

Pian delle Vigne, Rosso Montalcino 2016


Second Course

Bone Marrow and Octopus Strozzapreti, Tomato, Capers, Onion and Basil topped with Oreganata Bread Crumbs

Badia a Passignano, Chianti Classico Gran Selezione 2015


Third Course

Tuscan Style Prime Sous Vide New York Strip, Lemon, Garlic, Fiddle Head Ferns and

Fresh Morel Mushrooms, Short Rib au jus

Tenuta Tignanello, ‘Tignanello’ 2016



Strawberry Panna Cotta, Strawberry Sorbet, Micro Shaved White Chocolate Cookies

Tenuta Tignanello, Vin Santo del Chianti Classico 2014


Reservations can be made by calling:  (561) 354-9800

Meat Market Palm Beach will be featuring Cakebread Cellars wine as a tribute to women winemakers Wednesday May 15th as part of its summer wine series dinners. Co-Founded by Dolores Cakebread and led by winemaker Stephanie Jacobs, Cakebread Cellars is a celebrated second-generation family winery that has become one of the most successful and respected wineries in America. Additionally, in its nod to women winemakers, Meat Market will be donating a portion of the proceeds to the YWCA of Palm Beach County.

Meat Market’s award-winning Executive Chef Sean Brasel has created a fabulous four-course dinner that will be perfectly paired with Cakebread Cellars wines exclusively selected by sommelier Jonathan Negrin to complement each delectable course:


Passed Hors d’oeuvres

Salmon Tartare with Grapefruit
Goat Cheese Croquettes
Prosciutto Wrapped Around Mango
Shrimp Miso Spoons

 Cakebread Cellars Napa Valley Sauvignon Blanc 2018Miso Spoons



Lobster and Shrimp Wrapped in Philo Ginger Carrot Peach Splash
Caviar and Chives

Cakebread Cellars Napa Valley Chardonnay 2017



Warm Salad of Arugula
Pickled Potato, Warm Duck Confit, Prosciutto and Wild Mushroom Stew
Charred Baby Tomatoes

Cakebread Cellars Two Creeks Vineyard Pinot Noir 2016



Wood Grilled Pancha Marinated Prime Bavette Steak
Golden Potato Purée
Red Wine and Cherry Jus
Roasted Baby Squash

Cakebread Cellars Benchland Select Cabernet Sauvignon 2015


Warm Chocolate Cake
Vanilla Cherry Ice Cream
Caramelized Maple Syrup

 Lake Bottled Vintage Porto 2014

The wine dinner will begin at 7:00pm with the Hors d’Oeuvres Reception at the bar with the sit-down dinner at 7:30PM. Seating for the dinner is limited and reservations will be accepted on a first-come, first-served basis.

Priced at $125 per person, plus tax and gratuity, reservations are a must and can be secured by calling the restaurant at 561.354.9800.