"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 jamón bar to the fire pit, we combine exceptional ingredients and impeccable technique to bring out the best in each cut. ¡Buen provecho!
THE JAMÓN EXPERIENCE
hand-cut from the famous acorn-fed, black-footed Spanish pig.
Cinco Jotas, Jabugo, Andalucía, Spain (1 oz)USD 45.00
Cinco Jotas, Jabugo, Andalucía, Spain (.25 oz)USD 15.00
Add Pà Amb TomàquetUSD 13.00
Catalan-style toasted pan de cristal, fresh tomato
FIRST BITES
Bagels & Lox Cone* (Per piece)USD 7.00
dill cream cheese, salmon roe
Caviar Cone* (per piece)USD 15.00
horseradish crème fraîche, Osetra caviar, gold leaf
Marinated ‘Ferran Adrià’ Olives*USD 17.00
modern & traditional
Cotton Candy Foie Gras* (per piece)USD 12.00
foie gras torchon, pimentón, crispy corn nuts
Cannelle & Foie Gras* (per piece)USD 14.00
foie gras torchon, fresh black pepper
José’s Taco* (per piece)USD 12.00
jamón ibérico de bellota, Osetra caviar, gold leaf
Tomato Gazpacho (per piece)USD 6.00
tomato chilled soup, cucumbers, peppers, air bread croutons
Croquetas de Pollo (4 pieces)USD 14.00
béchamel chicken fritters,
Patatas Bravas USD 12.00
fried potatoes, spicy tomato sauce, alioli
Sweet ChipsUSD 12.00
Greek yogurt espuma, tamarind, star anise
“Philly Cheesesteak” * (per piece)USD 13.00
airbread, cheddar, Wagyu beef
FROM THE RAW BAR
Oyster Escabeche* (6 pieces)USD 34.00
escabeche air, green apple “pearls”
Bluefin Tuna and Fried Egg*USD 24.00
chu-toro sashimi, quail eggs, soy dashi dressing
Shrimp Cocktail*USD 18.00
Florida sun shrimp, cocktail sauce, avocado
TARTARES
The Classic*USD 28.00
beef sirloin, mustard sauce, egg yolk, anchovy, pan cristal and shiso leaf
“Beefsteak” TomatoUSD 22.00
tomato, balsamic vinegar, olive oil, cucumber, black olives, romaine leaves
CARPACCIOS
Vittore 1950*USD 24.00
tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, sherry dressing
Bison Buffalo Style*USD 22.00
pickled celery, bleu cheese, Buffalo wing sauce
SOUPS AND SALADS
Not your Everyday Caprese SaladUSD 15.00
cherry tomatoes, liquid mozzarella, pesto, air bread croutons
Japanese Baby PeachesUSD 18.00
fresh burrata, hazelnuts, arugula
Ensalada de "Cogollos"USD 12.00
sweet baby gem lettuce, piparra peppers, green onions, tomato confit
New England Clam Chowder*USD 14.00
applewood smoked bacon, celery, air croutons
MEATS FROM LAND AND SEA
Coffee Rubbed Wagyu Hanger Steak* (8 oz.)USD 47.00
passion fruit, pearl onions, coffee air
Beef Cheeks “Eisenhower Stew”USD 32.00
braised beef cheeks, potato, carrots, demi-sec tomatoes
Pluma Ibérico de Bellota Pork*USD 58.00
(Salamanca, Spain) chimichurri, mojo verde
Amish Half Roasted ChickenUSD 22.00
potato pureé, natural jus
Lubina a la Donostiarra USD 55.00
european sea bass, Donostiarra sauce
Scallops with Romesco SauceUSD 32.00
almonds, tomato, garlic, peppers, onions escalivada
Spanish OctopusUSD 28.00
mojo picón, potatas arrugadas
VEGETABLES
Setas al AjilloUSD 13.00
button mushrooms, garlic
Creamed SpinachUSD 14.00
Payoyo cheese, baby artichokes, shallot crisp
Brussels SproutsUSD 12.00
lemon purée, apricots, grapes, lemon air
Josper Roasted CarrotsUSD 15.00
Labneh yougurt, carrot gastrique, za'atar
Green AsparragusUSD 17.00
egg yolk emulsion, Idiazábal crisp, fresh herbs
Piquillo PeppersUSD 15.00
"Julian de Tolosa" confit piquillo peppers
Vermicelli "Mac N' Chesse"USD 16.00
Fideuá pasta, Idiazábal cheese, mushrooms, egg yolk sauce, crispy shallots
Buttered Potato PuréeUSD 15.00
butter, butter, more butter, some potatoes
Papas ArrugadasUSD 12.00
salted potatoes with mojo rojo and mojo verde
FROM THE FIRE
"C'mon, guys...this is why you are here!" - José Andrés. The ‘heart and soul’ of Bazaar Meat! Our young animals are nested in a Spanish cazuela and roasted in a wood-fired oven, this traditional method achieves a crispy skin and juicy interior. Served with gem lettuce, piparra peppers, pickles
SUCKLING PIG (per quarter)USD 140.00
(Fermin, Salamanca, Spain)
WHOLE SUCKLING PIG (9-11 lb)USD 490.00
Available with 24-hour notice
BEEF RIB EYE STEAK CHULETÓN
Rosewood Wagyu/Black Angus Ribeye* (per pound)USD 90.00
(Ennis, TX)
Washugyu Ribeye* (per pound)USD 98.00
(Lindsay Ranch, OR)
Bone-In Strip Loin, Washugyu/Angus* (18 oz.)USD 130.00
(Lindsay Ranch, OR)
"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* (per pound)USD 65.00
(Petalima, CA)
GIBSONS CLASSICS
WR Gibsons Prime Angus Chicago Cut* (22 oz.)USD 90.00
(Rivere Farm, MN)
Gibsons Prime Filet* (7 oz.)USD 52.00
(Rivere Farm, MN)
Gibsons Prime Filet* (14 oz.)USD 72.00
(Rivere Farm, MN)
TASTING THROUGH JAPAN
Selected cuts of certified japanese Wagyu beef from the following Prefectures. Ask your server for our daily selection. MP
Bushugyu Wagyu*
Hasegawa farm, Saitama Prefecture
Ohmi Wagyu*
Okaki Farm, Shiga Prefecture
Satsuma Wagyu*
Kamichiku, Kagoshima Prefecture
