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Duckhorn Wine Pairing at
Meat Market Palm Beach

Exceptional Duckhorn Wine Pairing Experience

On Wednesday September 26, Meat Market Palm Beach will be treating the most discerning diners to an exclusive wine pairing dinner featuring Duckhorn Vineyards.  Priced at $120 (excluding tax and gratuity), this four-course feast will begin with a reception at 7PM followed by a sit down dinner at 7:30PM. Diners will indulge in delicious culinary delights crafted by Executive Chef/Co-Owner Sean Brasel. Each course will be perfectly paired with a carefully selected Duckhorn wine to complement each dish. Full menu as follows:

 

Reception

Achiote Cured Prime New York on Crispy Chip with Boursin Mash & Aioli

Tuna Tartare Spoons with Avocado & Green Chili

Grilled Duck Breast, Crispy Plantain & Mole

Shishito Pepper, Soy Bean Hummus on Wonton Chips

2017 Decoy Rosé, California

 

First Course

Hamachi Tartare “Martini”, Pear Gelée, Lemongrass Dressing, Chives,

Jalapenos, Red Onion and Lemon Zest

2016 Duckhorn Chardonnay, Napa Valley

 

Second Course

Braised Pork Cheeks, Creamy Chocolo, White Wine Beef Jus,

Blistered Tomatoes

2016 Calera Pinot Noir, Central Coast

 

Third Course

Buffalo Tenderloin with Szechuan Pepper Crust, Red Wine Cherry Butter,

Seared Rappini

2015 Duckhorn Cabernet Sauvignon, Napa Valley

 

Dessert Course

Baked Brie with Red Wine Plum Marmalade,

Dark Chocolate Goat Cheese Ganache

2015 Canvasback Cabernet Sauvignon, Red Mountain Washington State

 

Reservations for the Duckhorn Wine Dinner are limited and can be made by calling (561) 900-6001; or email mherndon@meatmarket.net

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Far Niente Wine Pairing Dinner
at Meat Market Palm Beach

An Exceptional Experience for the Gastronome

On Wednesday June 20th, Meat Market Palm Beach will be hosting a Far Niente Wine Dinner. Priced at $150 (excluding tax and gratuity), this four-course dinner will begin with a reception at 7PM followed by a sit down dinner at 7:30PM. Diners can indulge in delicious culinary delights crafted by Executive Chef/Co-Owner Sean Brasel. Each course will be paired with a Far Niente wine that complements the cuisine. Full menu as follows:

 

Reception

Tempura Fried Cauliflower with Romesco

Wood Grilled Churrasco on Crispy Taro with Salsa Verde Cream Cheese

Shrimp Ceviche Spoons Preserved Mango and Aji

2016 Far Niente Chardonnay, Napa Valley

 

First Course

Foie Gras Torchon & Tuna Tartar with Mango White Soy Dressing

Citrus Dusted Blue Corn Chips

2015 EnRoute Pinot Noir, Russian River Valley

Second Course

Wood Grilled Lamb Tenderloin, Spring Pea Pudding, Truffle Relish and Pea Chips

2015 Bella Union Cabernet Sauvignon, Napa Valley

Third Course

30 Days Dry Aged Prime Niman Ranch Top Sirloin, Garlic Boursin Celeriac Puree, Crispy Maitake Mushrooms, Confit Celery Root and Mushroom Soy Drizzle

2015 Far Niente Cabernet Sauvignon, Oakville, Napa Valley

Dessert Course

Pineapple Polenta Upside Down Cake with Vanilla Mango Ice Cream

2012 Dolce “Liquid Gold”, Napa Valley

 

Reservations for the Far Niente dinner are limited and can be made by calling (561) 900-6001; or email mherndon@meatmarket.net