Bazaar Meat by José Andrés

Steak house, 4041 Collins Ave, Miami Beach, FL

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Pà amb Tomàquet — Catalan-style toasted bread brushed with fresh tomato Vegan
• Jamón Ibérico de "Bellota" 5 Jotas — hand carved acorn-fed, free-range, famed black footed Iberian pig
• Jamón Ibérico 'Fermín' — dry-cured ham
• Chorizo Ibérico 'Fermín' — dry-cured sausage
• Embutidos Platter — pan cristal, tomato, Iberico ham, Iberico loin, Chorizo
• Pà amb Tomàquet with Spanish Anchovies — with Spanish anchovies
• Pà amb Tomàquet with Manchego Cheese — with Manchego cheese
• Manchego 'Pasamontes' — A sweet and tangy sheep's milk cheese, paired with compressed apples in sherry, un-pasteurized
• Valdeón — intensely flavored blue cheese of cow and goat's milk, paired with PX wine, raisins, pasteurized
• La Serena — creamy, slightly bitter, paired with walnut bread, un-pasteurized
• Garroxta — semi-soft goat's milk cheese, with delicate flavors of milk and a hint of nuttiness, paired with fig jam, pasteurized
• Idiazábal — a smoked, nutty-flavored sheep's milk cheese, paired with quince, un-pasteurized

Starters

• Bao Con Lechón — Chinese steam bun, pork belly
• Kueh Pai Ti — Singapore's favorite street food-shrimp, peanuts, chili sauce*
• Beef Tartar — lemongrass, ginger, nori, aged soy, quail eggs
• Traditional Sui Mai — pork, shrimp, peanuts, water chestnuts, ossetra caviar
• Bagels and Lox — salmon roe, dill cream cheese*
• Caviar Cone — Ossetra caviar, capers, eggs, onion, crème fraiche*
• Japanese Taco — grilled eel, shiso, cucumber, wasabi, pork chicharrones
• José's Taco — Iberico ham, Ossetra caviar
• Tortilla de Patatas "New Way" — egg 63, potato espuma
• Ibérico Sliders — piquillo pepper, alioli, piparra
• Frozen Blue Cheese Sandwich — lemon marmalade, walnut bread
• 'Cubano' In honor of Café Versailles
• Foie Gras PB & J — foie gras torchon, peanut butter, raspberry jam
• Cone of La Serena Cheese — membrillo, walnut dusts
• Ferrán Adriá Modern and Traditional Olive — liquid green olive, gordal olive stuffed with piquillo pepper and anchovy

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