Bazaar Meat by José Andrés

Steak house, 3325 S Las Vegas Blvd, Las Vegas, NV

VeganScore 40

Menu

Mains

• Sloppy Joe — Beef bolognese, steamed bun, straw potatoes.
• Sobrasada Toast — Pan cristal, drunken goat cheese, honey, chives.
• A5 Philly Cheesesteak — Airbread, cheddar, wagyu beef.
• Bushugyu Wagyu — Hasegawa farm, Saitama Prefecture.
• Ohmi Wagyu
• Satsuma Wagyu — Kamichiku, Kagoshima Prefecture.
• Snow-Aged Wagyu — Murakami, Niigata Prefecture.
• A5 Wagyu Selection — A preselected tasting.
• Rossejat Paella-style Pasta — Gulf shrimp, alioli.
• Grilled Pulpo a la Gallega — Galician-style octopus, chorizo, potato, pimentón.
• Maine Lobster Thermidor — Josper-roasted, forest mushrooms, lobster buster espuma.
• Quarter Suckling Pig — Fermin, Salamanca, Spain. Served with gem lettuce, piparra peppers.
• Whole Suckling Pig — 9-11lb. Limited availability. Pre-orders recommended. Whole pigs require 24-hour notice.
• Beef Rib Steak Chuletón — Bone-in ribeye, oak-wood fired, starting at 1.5lbs. Choice of Vaca Vieja, Wagyu/Black Angus, Washugyu/Angus, or Akaushi.
• Chateaubriand, Tenderloin, Holstein — Brands Beef, CA. Périgordine sauce, straw potatoes.
• Bone-In Strip Loin, Washugyu/Angus — Lindsay Ranch, OR. Miso-mustard sauce.
• Bone-In Strip Loin, Akaushi — Flatonia, TX. Miso-mustard sauce.
• Secreto Ibérico Pork — Pan con tomate, ibérico, potato purée.
• Skirt Steak, American Wagyu/Black Angus — Rosewood, TX. Rosemary-mustard sauce.
• Merino Lamb Rack — New Zealand. Oakwood fired, lamb gastrique, stone fruit.
• Butifarra Catalan-Style Pork Sausage — Grilled pan de cristal, fresh tomato.
• Roasted Half Jidori Chicken — Potato purée, garlic, thyme.

Starters

• Pa amb Tomàquet — Catalan-style toasted pan de cristal, fresh tomato. Vegan
• Marinated 'Ferran Adrià Olives — Modern & traditional. Vegan
• Beefsteak Tomato — Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves. Vegan
• Gazpacho Estilo Algeciras — Tomato, cucumber, green bell peppers. Vegan
• Greens Salad — Gem lettuce, tomato, onion, sherry dressing. Vegan
• Jamón Ibérico de Bellota — Hand-cut from the famous acorn-fed, black-footed Spanish pig. Cinco Jotas, Jabugo, Andalucia, Spain.
• Albondigas — Spanish meatball, saffron alioli, veal tomato sauce, fried potatoes.
• Cotton Candy Foie Gras — Crispy corn nuts.
• José's Taco — Jamón ibérico de bellota, ossetra caviar, gold leaf, nori.
• Super-Giant Pork-Skin Chicharrón — Mexican crema espuma, chilli spice, lime.
• Croquetas de Pollo — Chicken bechamel fritters.
• Patatas Bravas — Fried potatoes, spicy tomato sauce, alioli.
• Ossetra Classic Caviar — Sasanian, China.
• Imperial Ossetra Caviar — Sasanian, Belgium. Served with creme fraiche and cones.
• Bagels & Lox Cone — Dill cream cheese, salmon roe.
• Caviar Cone — Crème fraiche, classic ossetra caviar.
• Neptune's Pillow — Spicy bluefin tuna, kewpie mayo.
• Scallop Ceviche — Leche de tigre, cancha, sweety drop peppers.
• Ora King Salmon Tiradito — Avocado, red onion, yuzu ponzu.
• Fresh Oysters — Fruit vinegar, piquillo cocktail sauce, lemon, black pepper.
• Smoked Oysters — Applewood-smoked oysters, apple mignonette.
• Embutidos — Selection of Spanish and domestic cured meats.
• The Classic — Beef sirloin, savora mustard, egg yolk, hp sauce, anchovy, parker house rolls.
• Ora King Salmon — Salmon roe, capers, lime, soy sauce, avocado, wasabi, seaweed crackers.
• Vittore 1950 — Tenderloin of beef, black pepper, parmesan cheese, capers, croutons, sherry dressing.
• Bison Buffalo Style — Pickled celery, valdeón bleu cheese, buffalo wing sauce.
• Oxtail Consommé — Homage to Lhardy's Madrid, quail egg, ossetra caviar.
• Lucia's Salad — Endive caesar salad, parmesan, boquerones, air croutons.
• Not Your Everyday Caprese — Pesto, tomato, mozzarella sphere.

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