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Las Vegas

“I will eat whatever makes me feel like a lion!” - José Andrés. 
Bazaar Meat by José Andrés is a wild and wonderful celebration of the carnivorous, in all its forms. From the raw bar to the fire pit, we combine exceptional ingredients and impeccable technique to bring out the best in each cut. ¡Buen provecho!

TASTING MENUS
Let us take you on a culinary journey with one of our exceptional tasting menus. Please ask your server for more details.

                                   

    

SOME LITTLE STARTERS

  • Cotton Candy Foie Gras

    Crispy amaranth

    $8

  • Ferran Adrià Olives, Modern & Traditional

    Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy

    $16

  • José’s Asian Taco*

    Jamón ibérico de bellota, toasted nori, flying fish roe

    $16

  • Super-Giant Pork-Skin Chicharrón

    Greek yogurt, za’atar spices

    $12

  • Croquetas de Pollo

    Chicken-bechamel fritters

    $14

  • Croquetas de Jamón

    Creamy bechamel filling with jamón de bellota

    $14

  • Bagels & Lox Cone*

    Dill cream cheese, salmon roe

    $6

  • Gazpacho Shots

    Tomato, cucumber, green bell peppers

    $3

  • Patatas Bravas

    Fried potatoes, spicy tomato sauce, alioli

    $14

  • Reuben

    Corned beef, sauerkraut, Thousand Island, Swiss espuma, air bread

    $12

  • FROM THE RAW BAR

  • SEAFOOD

  • Live Scallops*

    Green pepper, onion, tomato, togarashi

    $28

  • Sea Urchin*

    Soy, pickled ginger, lemon

    $22

  • Geoduck*

    Yuzu, soy sauce, lime, ginger

    $26

  • Salmon Sashimi*

    Fresh wasabi

    $24

  • King Crab Legs

    Dijonnaise | 30/quarter lb.

  • King Crab & Shrimp Cocktail

    Cocktail sauce, avocado

    $32

  • Abalone*

    Dashi gelée, lemon, soy, trout roe

    $35

  • Clams*

    Leche de tigre, Fresno pepper, cilantro

    $22

  • OYSTERS

    Ask your server for the Chef’s daily selection.

  • Fresh Oysters*

    Half dozen or dozen with fruit vinegar, cocktail sauce, lemon, black pepper | 24/48

  • Smoke & Ice Fresh Oysters*

    Half dozen applewood-smoked oysters, apple mignonette

    $24

  • Grilled Oysters

    Half dozen grilled oysters, butter, mace

    $24

  • CAVIAR FLIGHTS 2 OZ.

    Not so classic service, with chives, crème fraîche, egg, shallot, pomme soufflé

  • Rainbow Trout Roe* | Salmon Roe* | Flying Fish Roe*

    Sasanian, France | Solex Catsmo, Caspian Sea | Iceland

    $45

  • Osetra* | Malossol* | Rainbow Trout Roe*

    Carelian, Varkaus, Finland | Carelian, Varkaus, Finland | Solex Catsmo, France

    $185

  • Kaluga* | Malossol* | Tsar Imperial Shassetra*

    Noir Caviar Co., China | Carelian, Varkaus, Finland | Petrossian, China

    $350

  • FROM THE MEAT BAR

  • 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. We hand-cut each of our tartares to order.

  • The Classic*

    Beef sirloin, Savora mustard, egg yolk, HP Sauce, anchovy, Parker House rolls

    $32

  • Salmon*

    Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers

    $24

  • “Beefsteak” Tomato

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

    $26

  • 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*

    Make your own taco, pickled celery, bleu cheese, Buffalo wing sauce

    $26

  • Beef & Parmesan Grissini*

    Washugyu beef, espuma, caramelized onion purée

    $26

  • CURED MEATS

  • Jamón Ibérico de Bellota*

    Fermín, Salamanca, Spain | Hand-cut from the famous black-footed Spanish pig, acorn-fed, free-range

    $70

  • Curemaster’s Reserve Mangalitsa Ham*

    Johnston County Hams, Smithfield, NC

    $23

  • Wild Boar Sausage*

    Creminelli, Salt Lake City, UT

    $23

  • Lomo Picante*

    La Quercia, Norwalk, IA

    $18

  • Salchichón*

    Fermín, Salamanca, Spain

    $20

  • Chef’s Selection of Cured Meats*

    $60

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

    $15

  • SOME LITTLE SANDWICHES

  • THE Foieffle

    Air waffles, foie espuma, peanut butter, honey

    $12

  • Sloppy Joe

    Beef Bolognese, fried straw potatoes, steamed bun | 2 per order

    $12

  • S’mores

    Foie gras, chocolate, marshmallow, graham crackers

    $30

  • SOUPS

  • Gazpacho Estilo Algeciras

    Tomato, cucumber, green bell peppers

    $9

  • The Lhardy’s Madrid Beef* Consommé

    Beef consommé, Sherry wine, quail egg, caviar

    $12

FROM THE FIRE PIT

“C’mon, guys...this is why you are here!” - José Andrés

  • Suckling Pig (9-11 lb.)

    This is the ‘heart and soul’ of Bazaar Meat! Nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with ensalada mixta, lettuce, onions, tomatoes | 160/quarter 540/whole (by pre-order only)

  • "VACA VIEJA" RIB EYE TASTING

    In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA | 45/6 oz. tasting

  • KOBE | WAGYU

    Ishiyaki grilling stone, mustard frill salad, fresh wasabi

  • A5 Kobe Eye of the Rib*

    Hyogo Prefecture, Japan | 50/oz.

  • A5 Wagyu Eye of the Rib*

    Kagoshima Prefecture, Japan | 40/oz.

  • A5 Wagyu Tenderloin*

    Kagoshima Prefecture, Japan | 35/oz.

  • OUR BIG GUYS COOKED JOSÉ’S WAY 46°C

    Beef Rib Steak | Spanish-style bone-in rib eye, oak-wood fired

  • “Vaca Vieja” 8-10 Year-Old Holstein

    Mindful Meats, CA | 65/lb.

  • Wagyu/Black Angus

    Rosewood, TX | 75/lb.

  • Washugyu/Angus

    Lindsay Ranch, OR | 98/lb.

  • MEATS FROM THE SEA

  • Grilled Maine Lobster

    Beurre monté | 90/2 lb.

  • Whole Turbot

    La Coruña, Spain | Josper-roasted | 75/3 lb.

  • Grilled Pulpo a la Gallega

    Galician-style octopus, potato, pimentón

    $22

  • Fresh Sea Urchin*

    Grilled pan de cristal, ibérico lardo

    $25

  • MORE THAN MEATS THE EYE

  • Chateaubriand, Tenderloin, Holstein

    Brandt Beef, CA | Perigord sauce, pomme soufflé | 75/16 oz.

  • Roasted Jidori Chicken

    California | Potato purée, garlic, thyme | 55/2.5 lb.

  • Butifarra Spiral

    Catalan-style pork sausage, grilled pan de cristal, fresh tomato, honey alioli | 42/24 oz.

  • Merino Lamb Rack

    New Zealand | Oak-wood fired | 60/16 oz.

  • NOT SO BIG GUYS

  • Bone-In Strip Loin, Washugyu/Angus

    Lindsay Ranch, OR | Miso-mustard sauce | 140/20 oz.

  • Bone-In Strip Loin, Grass-Fed Angus

    Strauss Farm, Franklin, WI | Miso-mustard sauce | 95/20 oz.

  • Flat-Iron Steak, Angus/Hereford

    Klingeman Farm, WA | Valdeón blue cheese sauce | 45/8 oz.

  • Skirt Steak, American Wagyu/Black Angus

    Rosewood, TX | Rosemary- mustard sauce | 38/8 oz.

  • Veal Chop

    Superior Farms, CA | Mojo verde | 42/16 oz.

  • Denver Steak, Angus/Hereford

    Klingeman Farm, WA | Porcini mushrooms | 50/8 oz.

  • Secreto Ibérico de Bellota

    Fermín, Salamanca, Spain | Apple-mustard sauce | 45/8 oz.

  • Presa Ibérico de Bellota

    Fermín, Salamanca, Spain | Moruno marinade | 45/8 oz.

  • MORE MEATS

  • Tortilla Sacromonte*

    Egg omelet from the heart of the Gypsy neighborhood of Sacromonte, Granada, Spain, farm eggs, kidney, sweetbreads, bone marrow

    $22

  • Morcilla with Uni*

    Spanish blood sausage, fresh sea urchin

    $25

  • Wagyu Beef Cheeks

    Mojo rojo, oranges

    $38

  • Braised Lamb Neck

    Fried oysters, oyster catsup, fried potatoes

    $32

  • VEGETABLES & SALADS

  • Grilled Asparagus

    Romesco sauce

    $15

  • Piquillo Peppers “Julian de Tolosa”

    Confit piquillo peppers

    $13

  • Roasted Leeks

    Charred chipotle sauce, fire

    $15

  • Setas al Ajillo

    Button mushrooms, garlic, nasturtium

    $15

  • Catalan Spinach

    Apple, pine nuts, shallots, raisins

    $15

  • Brussels Sprouts Petals

    Apricots, grapes, lemon air, lemon purée

    $15

  • Cauliflower Steak

    Pine nuts, preserved lemon

    $15

  • Baby Carrots

    Greek yogurt, smoked pepper, Sherry vinegar

    $15

  • Roasted Red Pepper

    Raw green bell pepper, balsalmic vinegar

    $15

  • Greens Salad

    Petit greens, sprouts, lemon dressing

    $15

  • Lucía’s Salad*

    Endive Caesar salad, Parmesan, anchovy, air croutons

    $15

  • Romaine on Ice

    Whole leaves, breakfast radishes, ranch dressing

    $15

  • A Simple Tomato Salad

    You say tomato, José says tomate

    $15

  • POTATOES

  • Delmonico

    Potatoes, cream, cheddar cheese

    $17

  • Buttered Potato Purée

    Butter, butter, more butter, some potatoes

    $19

  • Papas Canarias

    Salty wrinkled potatoes, mojo verde, mojo rojo

    $13

  • Straw

    Traditional potatoes that will remind you of your childhood, with malt vinegar

    $13

*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of food-borne illness. A 20% suggested gratuity is added to parties of 6 or more.

                                   


    
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