The Butcher’s Club

Stylish and modern elegance awaits you at The Butcher’s Club, with succulent cuts served in a timeless atmosphere of warm gold and 1950’s swanky sophistication. Expect unforgettable culinary experiences at this modern Palm Beach shared-style steakhouse restaurant from celebrity chef and Florida native Jeremy Ford, winner of Top Chef Season 13.

Celebrity Chef Spotlight: Jeremy Ford

As the winner of Bravo’s Top Chef Season 13, Jeremy Ford, who is originally from Jacksonville, Florida has risen through the ranks of the culinary world. The young chef first developed a love for cooking after meeting his maternal grandmother when he was 14 years old. The matriarch and chef taught young Ford about the intricate art of Italian cuisine, planting the seed for a future career in the kitchen.

Two years later at the age of 16, Ford felt ready to begin his on the job education, and scored a position as Garde Manger at Matthew’s, a four-diamond Mediterranean-style restaurant in Jacksonville.

The following year, Ford decided to broaden his horizons and head out west to Los Angeles. With no job leads, he went door-to-door seeking employment at the city’s top restaurants. He got his first break from world-famous Iron Chef Christophe Eme, who was moved by the youngster’s sincere enthusiasm. After hosting the teenager for dinner at his renowned restaurant, L’Orangerie, Eme offered him a job.

Ready for his next challenge, Ford obtained a stage at Patina restaurant under Master Chef Joachim Splichal. Here, Ford refined his skills and precision while butchering up to 100 pounds of fish and 60 lobsters a day. The budding chef subsequently fell in love with seafood.

In 2008, Ford secured a position with the celebrated South Florida chef Dean Max at his prominent restaurant 3030 Ocean in Fort Lauderdale. Over the course of five years, the protégé went from Sous Chef to Chef de Cuisine to Executive Chef to Corporate Chef of the company. He learned about the unique South Florida growing season and how to plan a menu around local produce. Combined with his French training and his unwavering love for seafood, Ford’s culinary point of view was decisively solidified.

Ford soon felt ready for the next step, and this time he went for gold — throwing his name in the ring as the chef of a new Miami restaurant from Michelin-star celebrity chef, Jean-Georges Vongerichten. Ford secured an audition for the role and was given 24 hours to prepare a recipe, which he then cooked in front of Vongerichten and his Director of Culinary Greg Brainin. “I was nervous,” says Ford, “this is one of the best kitchens in the world with the longest Michelin star [rating] in New York history.”

Luckily, his skills paid off; Ford secured the job at Matador Room and was immediately sent to “Jean-Georges School” – 45 days of training in JG’s numerous restaurants around New York. Ford says of this experience, “You’re not just learning recipes; you’re learning a culture, a philosophy.” After additional months of menu preparation and kitchen renovations, Matador Room finally opened in December 2014 to rave reviews.

At the exact moment most chefs would step back and enjoy their success, Ford decided to once again put his skills to the test. He signed up for Top Chef with one goal: to win. While Ford hated being away from his daughter, he says he experienced “some of the coolest moments of my career” through the process (such as meeting his idol, Hubert Keller).

On the heels of his win, Ford pursued an opportunity to partner with Grove Bay Hospitality Group — a Miami-based boutique restaurant firm behind some of the region’s hottest restaurant concepts in the region. In Miami Beach, he opened his first restaurant, Stubborn Seed, to rave reviews, with a second restaurant opening in Coconut Grove in 2019.

Most recently, Ford opened The Butcher’s Club at PGA National Resort in 2021. At the helm of this stylish Palm Beach Gardens steakhouse concept, Ford looks forward to providing a stellar and unforgettable guest experience for even the most discerning palates.

  • Menu

Starters

Gruyère Cheesy Puffs
8

mornay cheese sauce, thyme essence

Jamon Serrano and Warm Olives
16

charred pepper sauce, marcona almonds, sourdough

Local Fish Crudo
18

green chili buttermilk yogurt, sugar snaps, passionfruit, cilantro

Yellowfin Tuna Tartare
19

sambal white soy dressing, dashi emulsion, shaved fennel & radish

Endive Lettuce & Soft Herbs
17

warm brown butter vinaigrette, hearts of palm, walnuts

Kai Kai Tomatoes & Burrata
18

black pepper, basil oil, Meyer lemon confit, croutons

Gooey Black Truffle Jalapeño Poppers
22

shaved beef, aged cheddar, chives

Housemade Ricotta Gnudi
32

gratitude garden mushrooms, buttery greens, black truffle, pinenut crumbs

Seared Hudson Valley Foie Gras
28

gooseberry compote, crispy sourdough, candied hazelnut

Seafood Plateau
200

GRAND PLATEAU beau soleil oysters | gulf shrimp | clams | coconut ceviche | poached maine lobster

Raw Bar

Beau Soleil Oyster
30

ginger mignonette, house hot sauce

Wild Gulf Shrimp
38

mignonette, tarragon mayo, dill dijon sauce

Poached Maine Lobster
60

tarragon mayo, dill dijon sauce, lemon

Clams
20

hot sauce, mignonette

Caviar Service
90

crispy potato, smoked crème fraiche, chives, lemon

Tuna Coconut Ceviche
24

fresno chili, cilantro, lime

Plates

Bell & Evans Truffle Chicken
35

buttery potato puree, brussels sprouts, baby turnips, natural jus

Housemade Butternut Squash Agnolotti
26

brown butter vinaigrette, spiced graham crumbs, manchego

Pan Roasted Local Fish
36

saffron carrot & baby onion stew, kombu citrus broth

Butter Roasted Main Lobster
64

spiced cauliflower, coconut curry sauce, kai kai tomatoes

Royal Cuts

Dry Aged Prime 18oz Delmonico
120
Dry Aged Prime 38oz Porterhouse
230
Dry Aged Prime 14oz NY Strip
90
Smoked 18oz Prime Ribeye
97
50 oz “Swinging” Wagyu Tomahalk
250

Bravas Potatoes

10oz Wagyu Filet Mignon
95
12oz Skirt Steak
50
6oz Filet Mignon
43

Sides

Crunchy “Bravas” Potatoes
15

soppressata ham sofrito, pepita, truffle aioli, aged parmesan

Herb Butter Asparagus
10

green chili, mint, sesame

Cumin Roasted Heirloom Carrots
15

ras el hanout whipped yogurt, candied hazelnuts, carrot top pesto

Colossal Blue Crab Mac & Cheese
25

muenster mornay, crispy bacon, garlic crumbs

Local Gratitude Garden Mushrooms
18

butchers club signature steak glaze

Potato Gratin & Horseradish Stuffed Sweet Vidalia Onion
18

black pepper, chives, crispy garlic

Creamy Herbacious Spinach
12

dill, tarragon, basil

Yukon Gold Potato Puree
12

roasted garlic

Enhancements

2oz Seared Hudson Valley Foie Gras
24
Winter Black Perigord Truffle
40
White Alba Truffle
80
Ossetra Caviar
40
Roasted Garlic Herb Butter
6

Sauces

“Oscar Style” Crab Truffle Hollandaise
21
Smoked Beef Fat Hollandaise
5
Creamy Peppercorn
5
Chimichurri
5
Natural Chicken Jus
5
Cabernet Beef
8
Truffle Aioli
5
The Butcher Club's Signature Steak
5
Orange-Habanero Hot
5
Ford's Favorite Four
19

smoked beef fat hollandaise, chimichurri, cabernet beef, the butcher’s club signature steak