BAZAAR MEAT

Marinated ‘Ferran Adrià’ Olives*

modern & traditional

$15

Super-Giant Pork-Skin Chicharrón

Greek yogurt, za’atar spices

$12

Croquetas de Pollo

chicken-béchamel fritters

$12

Bagels & Lox Cone*

dill cream cheese, salmon roe

$7 per each

Chilled Beet Gazpacho

beet chips, sherry vinegar

$4 per each

José’s Taco*

jamón ibérico de bellota, Osetra caviar, gold leaf

$16 per 2/pc

Patatas Bravas*

fried potatoes, spicy tomato sauce, alioli

$12

"Philly Cheesesteak"*

airbread, cheddar, Kobe beef

$13 per each

Onion Soup*

apple, brioche, foie gras "cappuccino"

$12 per each

Cotton Candy Foie Gras*

crispy amaranth

$9 per each

Jamón Ibérico de Bellota

Hand-cut from the famous acorn-fed, black-footed Spanish pig.Served with Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato

Cinco Jotas

Jabugo, Andalucía, Spain

$45 per 1oz

$80 per 2oz

Embutidos

Chef 's selection of Spanish and domestic cured meats served with Pà Amb Tomàquet

$24 per 2oz

$48 per 4oz

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

$26

“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

Russian Ossetra, Black Diamond Caviar*

(New York, NY) Acipenser Gueldenstaedtii

$7 per gram

Oscietra Royal, Bjork Caviar*

(Turnhout, Belgium) Acipenser Gueldenstaedtii

$13 per gram

Mushrooms & Cream*

wild mushrooms, fried egg, pan de cristal

$19

with an addition of seared foie gras $30

Tortilla de Patatas “New Way”*

potato espuma, egg 63°, caramelized onions

$9 per each

Jamón Ibérico & Two Farm Eggs*

roasted cippolinis, tomato, truffle butter, pan de cristal

$21

Not Your Everyday Caprese

cherry tomatoes, liquid mozzarella

$15

Grilled Gem Lettuce

anchovy vinaigrette, parmesan, herb oil, capers

$12

Stuffed Piquillo Peppers

La Herrera cheese, mojo verde, masa tuile, PX reduction

$14

Catalan Spinach

apple, pine nuts, shallots, raisins

$14

Cauliflower Couscous

puffed quinoa, preserved lemon, Harissa broth

$15

Setas al Ajillo

button mushrooms, garlic, nasturtium

$13

Brussels Sprouts

lemon purée, apricots, grapes, lemon air

$12

Gambas al Ajillo

garlic, parsley, chile de arbol, pan de cristal

$24

'Rossejat' Negra*

fideuà pasta, squid ink, sepia sofrito, sun shrimp

$28

Spanish Octopus

pickled vegetables, uni cream, piparra

$21

Hokkaido Scallops

huancaína sauce, ginger, corn nuts

$27

Morcilla with Uni*

Spanish blood sausage, fresh sea urchin

$26 per 5pc

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

Olive Wagyu Sirloin*

(Kagawa Prefecture, Japan)

$40 per oz

SUCKLING PIG

(Fermín, Salamanca, Spain)

$160 per quarter

WHOLE SUCKLING PIG

(9-11 lb) available with 24 hours notice

$540

Wagyu/ Black Angus Chuletón(Rosewood Ranch, TX)

bone-in ribeye, potato purée

$90 per lb

Bone-In Strip Loin, Washugyu/Angus*

(Lindsay Ranch, OR)

$130 per 18oz

Washugyu Ribeye*

(Lindsay Ranch, OR)

$98 per lb

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

$75 per lb

"Vaca Vieja" Rib Eye Tasting

$45 per 6oz

Tournedos Rossini*

beef tenderloin, Hudson Valley foie gras, perigord sauce

$90 per 6oz

Coffee Rubbed Skirt Steak*

passion fruit, pearl onions, coffee air

$32 per 6oz

Flat Iron Steak

(Westholme, NZ) potato "milhojas"

$45 per 8oz

Braised Wagyu Beef Cheeks

mojo rojo, citrus

$29 per 6oz

Pluma Ibérico de Bellota

(Salamanca, Spain) chimichurri, mojo verde

$52 per 10oz

Butifarra Senator Moynihan

Catalan-style pork sausage, Idiazábal, heirloom beans

$22

Amish Chicken Thighs

miso, mustard caviar, dates

$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