BAZAAR MEAT

Bagels & Lox Cone*

dill cream cheese, salmon roe

each $7

Caviar Cone*

brick dough, horseradish crème fraiche, Osetra caviar, gold leaf

each $15

Marinated ‘Ferran Adrià’ Olives*

modern & traditional

$15

Pork-Skin Chicharrón

Greek yogurt, za’atar spices

$12

Oxtail Croquetas

beef oxtail bechamel fritters, black truffle

$18 per 5pc

with addition of black truffle $10

Tomato Gazpacho

tomato, cucumber, sherry vinegar

each $4

José’s Taco*

jamón ibérico de bellota, Osetra caviar, gold leaf

each $12

Patatas Bravas*

fried potatoes, spicy tomato sauce, alioli

$12

"Philly Cheesesteak"*

airbread, cheddar, Kobe beef

each $13

Foie Gras & Corn Soup*

sweet corn espuma, freeze dried corn, chives

$12

Cotton Candy Foie Gras*

crispy amaranth

each $9

Jamón Ibérico de Bellota

Hand-cut from the famous acorn-fed, black-footed Spanish pig.

Cinco Jotas

Jabugo, Andalucía, Spain

$45 per 1oz

$80 per 2oz

Embutidos

Chef's selection of Spanish and domestic cured meats

$24 per 2oz

$48 per 4oz

Add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato $13

Tartares

tartare first appeared in Escoffier’s culinary guide in 1921, as a variant of “Beefsteak à l’Americaine” named for the tartar sauce with which it was served.

The Classic*

beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, shiso tempura

$28

“Beefsteak” Tomato

tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

$22

Carpaccios

First popularized at Harry’s Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings.

Vittore 1950*

tenderloin of beef, black pepper, parmesan cheese, capers, croutons, sherry dressing

$24

Bison Buffalo Style*

pickled celery, blue cheese, Buffalo wing sauce

$22

Ossetra, Black Diamond Caviar*

(New York, NY) Acipenser Gueldenstaedtii

served with crème fraîche, brick dough cones, chives $125 per 30g

Not Your Everyday Caprese

cherry tomatoes, liquid mozzarella, pesto

$15

Setas al Ajillo

button mushrooms, garlic, nasturtium

$13

Catalan Spinach

apple, pine nuts, shallots, raisins

$14

Brussels Sprouts

lemon purée, apricots, grapes, lemon air

$12

Josper Roasted Leeks

Truffle vinaigrette, hazelnuts, Leonora goat cheese

$15

Cauliflower Couscous

puffed quinoa, preserved lemon, Harissa broth

$15

Mushrooms & Cream*

wild mushrooms, fried egg, pan de cristal, with an addition of seared foie gras

$19

Grilled Gem Lettuce

anchovy vinaigrette, parmesan, herb oil, capers

$12

Stuffed Piquillo Peppers

Leonora cheese, mojo verde, piquillo tuile, PX reduction

$14

Gambas al Ajillo

garlic, parsley, chile de arbol, pan de cristal

$24

Spanish Octopus

potato espuma, fried potatos, chorizo

$28

'Rossejat' Negra*

fideuà pasta, squid ink, sepia sofrito, sun shrimp

$28

Ora King Salmon

salmon roe, lemon, sorrel

$30

Kobe Eye of the Rib*

(Hyōgo Prefecture, Japan)

$65 per oz

Ohmi Wagyu Striploin*

(Shiga Prefecture, Japan)

$45 per oz

Satsuma Wagyu Tenderloin*

(Kagoshima Prefecture, Japan)

$35 per oz

SUCKLING PIG

(Fermín, Salamanca, Spain)

$160 per quarter

(9-11lb) available with 24 hours notice $540 per whole

OUR BIG GUYS, COOKED JOSE'S WAY, 46° C

Served with confit piquillo peppers & buttered potato purée

- BEEF RIB EYE STEAK CHULETÓN -

Rosewood Wagyu/Black Angus Ribeye*

(Ennis, TX)

$90 per lb

Washugyu Ribeye*

(Lindsay Ranch, OR)

$98 per lb

Bone-In Strip Loin, Washugyu/Angus*

Lindsay Ranch, OR)

$130 per 18oz

- "Vaca Vieja" 8-10 Year-Old Holstein* -

In the European tradition, a more mature animal with more pronounced flavor hand-selected eight-year-old working cows from Petaluma CA

Rib Eye Steak Chuletón*

$65 per lb

Rib Eye Tasting*

$45 per 6oz

- GIBSONS CLASSICS -

WR Gibsons Prime Angus Chicago Cut*

(Rivere Farm, MN)

$90 per 22oz

Filet*

beef tenderloin

$52 per 7oz

$72 per 14oz

NOT SO BIG GUYS

Steak Diane*

beef tenderloin, Diane Sauce, mushrooms, parmesan air, potato puree

$58 per 7oz

$98 per 14oz

COFFEE RUBBED WAGYU HANGER STEAK

passion fruit, pearl onions, coffee air

$32 per 6oz

Wagyu Flat Iron Steak

(Westholme, Australia) piquillo puree, piquillo pil oil

$45 per 8oz

Braised Wagyu Beef Cheeks

mojo rojo, citrus

$29 per 6oz

Pluma Ibérico de Bellota Pork*

(Salamanca, Spain) chimichurri, mojo verde

$58 per 10oz

Amish Half Roasted Chicken

miso-mustard, natural jus

$22

S’mores Candy

graham cracker, vanilla marshmallow

Rice Krispie

caramel, brown butter

Pate de Fruit

chef’s selection of flavors

Cream Puff

pecan, lemon, cinnamon, vanilla

Cheesecake “Truffle”

black truffle, cocoa

Canelé

vanilla bean, aged dark rum

Dough-Not

caramel, raspberry chocolate

Honey Cake

sour cream mousse, grapefruit

This is not a Twinkie Cake

banana, toasted coconut

Key Lime Tart

blueberry, marshmallow

Passion Fruit Banana Tart

mango, sumac

Raspberry Tart

almond crumble, raspberry chocolate