Bazaar Meat by José Andrés Menu
Bazaar Meat by José Andrés offers an upscale dining experience in Las Vegas, with a focus on meat-centric dishes. The restaurant provides a vibrant atmosphere, attentive service, and a wide range of unique menu options. Customers have praised the knowledgeable staff, the diverse selection of dishes, and the creative presentation of food items. Highlights include the Marinated 'Ferran Adrià' Olives, Shrimp Cocktail, Japanese A5 Wagyu Beef, and Grilled Asparagus. The Ultimate Tasting menu has been a popular choice for guests looking to indulge in a variety of flavors. The restaurant also offers a selection of sides, desserts, and cocktails to complement the main dishes. Overall, Bazaar Meat by José Andrés is a must-visit destination for those seeking an unforgettable culinary experience with a focus on high-quality ingredients and expertly crafted dishes.
LITTLE SNACKS
Albondigas
Spanish meatball, saffron tomato sauce, fried parsley
Cotton Candy Foie Gras
each Crispy amaranth
Ferran Adrià Olives, Modern & Traditional
Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy
José’s Asian Taco
Jamón ibérico de bellota, toasted nori, flying fish roe
Super-Giant Pork-Skin Chicharrón
Greek yogurt, za’atar spices
Croquetas De Pollo
Chicken-bechamel fritters
Gazpacho Shots
each Tomato, cucumber, green bell peppers
Patatas Bravas
Fried potatoes, spicy tomato sauce, alioli
Sloppy Joe
( per order) Beef Bolognese, steamed bun
Kobe Airbread
each Kobe beef, onion jam Parmesan espuma
Sobrasada Toast
Drunken goat cheese, honey, chives
Bagels & Lox Cone
each Dill cream cheese, salmon roe
Caviar Cone
each Crème fraîche, Carelian kaluga caviar
Shrimp Cocktail
Cocktail sauce, avocado
CRUDO, SASHIMI SASHIMI, CRUDO SAME THING
Spanish tuna, Ora king salmon with wasabi, pickled ginger, soy
Fresh Oysters
with fruit vinegar, cocktail sauce, lemon, black pepper
Smoke & Ice Fresh Oysters
Half dozen applewood-smoked oysters, apple mignonette
Sasanian Royal Osetra
grams (Farmed, Europe) Served with crème fraîche, brick dough cones, chives
FROM THE RAW BAR
FRESH OYSTERS ON THE HALF SHELL
Fresh Oysters
with fruit vinegar, cocktail sauce, lemon, black pepper
Smoke & Ice Fresh Oysters
Half dozen applewood-smoked oysters, apple mignonette
Sasanian Royal Osetra
grams (Farmed, Europe) Served with crème fraîche, brick dough cones, chives
BUILD YOUR OWN CAVIAR CONE
FROM THE MEAT BAR
Embutidos
Chef's selection of Spanish and domestic cured meats
The Classic
Beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, Parker House rolls
Salmon
Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers
Beefsteak” Tomato
Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves
Vittore
Tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, sherry dressing
Bison Buffalo Style
Make your own taco, pickled celery, Valdeón bleu cheese, Buffalo wing sauce
Capa Negra
Jabugo, Huelva, Spain
Cinco Jotas
Jabugo, Andalucía, Spain
The Classic
Beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, Parker House rolls
Salmon
Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers
Beefsteak” Tomato
Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves
TARTARES
CARPACCIOS
Vittore
Tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, sherry dressing
Bison Buffalo Style
Make your own taco, pickled celery, Valdeón bleu cheese, Buffalo wing sauce
Capa Negra
Jabugo, Huelva, Spain
Cinco Jotas
Jabugo, Andalucía, Spain
Jamón Ibérico de Bellota
SOUPS & SALADS
Gazpacho Estilo Algeciras
Tomato, cucumber, green bell peppers
The Lhardy’s Madrid Beef Consommé
Beef consommé, Sherry wine, quail egg, caviar
Lucía’s Salad
Endive Caesar salad, Parmesan, anchovy, air croutons
Greens Salad
Gem lettuce, tomato, onion, sherry dressing
A Simple Tomato Salad
You say tomato, José says tomate
SUCKLING PIG
(Fermin, Salamanca, Spain) /quarter
WHOLE SUCKLING PIG
(-lb) available with hours notice,
BEEF RIB STEAK CHULETÓN
bone-in ribeye, oak-wood fired
VACA VIEJA” RIB EYE TASTING PORTION
/ oz. In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA
Chateaubriand, Tenderloin, Holstein
/oz. (Brandt Beef, CA) Perigord sauce, pommes soufflé
Bone-In Strip Loin, Washugyu
/oz. (Lindsay Ranch, OR) Miso-mustard sauce
Bone-In Strip Loin, Charolais
/oz. (Double-R Ranch, Loomis, WA) Miso-mustard sauce
Flat-Iron Steak, Angus
/oz.(Piedmontese, NE) Valdeón blue cheese sauce
Secreto Iberico Pork
/oz. Roasted fruit
Skirt Steak, American Wagyu
/oz. (Rosewood, TX) Rosemary-mustard sauce
Skirt Steak, Black Angus
/oz. (Rosewood, TX) Rosemary-mustard sauce
Merino Lamb Rack
/oz. (New Zealand) Oakwood fired, Aji Amarillo
Butifarra Catalan-Style Pork Sausage
/oz. Grilled pan de cristal, fresh tomato, honey alioli
Roasted Half Jidori Chicken
/.lb. Potato purée, garlic, thyme
Bone-In Strip Loin Angus
/oz. (Lindsay Ranch, OR) Miso-mustard sauce
Bone-In Strip Loin, Angus Blend
/oz. (Double-R Ranch, Loomis, WA) Miso-mustard sauce
Flat-Iron Steak Hereford
/oz. (Piedmontese, NE) Valdeón blue cheese sauce
FROM THE FIRE PIT
OUR BIG GUYS, COOKED JOSE’S WAY
BEEF RIB STEAK CHULETÓN
bone-in ribeye, oak-wood fired
VACA VIEJA” RIB EYE TASTING PORTION
/ oz. In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Petaluma, CA
Chateaubriand, Tenderloin, Holstein
/oz. (Brandt Beef, CA) Perigord sauce, pommes soufflé
Bone-In Strip Loin, Washugyu
/oz. (Lindsay Ranch, OR) Miso-mustard sauce
Bone-In Strip Loin, Charolais
/oz. (Double-R Ranch, Loomis, WA) Miso-mustard sauce
Flat-Iron Steak, Angus
/oz.(Piedmontese, NE) Valdeón blue cheese sauce
Secreto Iberico Pork
/oz. Roasted fruit
Skirt Steak, American Wagyu
/oz. (Rosewood, TX) Rosemary-mustard sauce
Skirt Steak, Black Angus
/oz. (Rosewood, TX) Rosemary-mustard sauce
Merino Lamb Rack
/oz. (New Zealand) Oakwood fired, Aji Amarillo
Butifarra Catalan-Style Pork Sausage
/oz. Grilled pan de cristal, fresh tomato, honey alioli
Roasted Half Jidori Chicken
/.lb. Potato purée, garlic, thyme
Bone-In Strip Loin Angus
/oz. (Lindsay Ranch, OR) Miso-mustard sauce
Bone-In Strip Loin, Angus Blend
/oz. (Double-R Ranch, Loomis, WA) Miso-mustard sauce
Flat-Iron Steak Hereford
/oz. (Piedmontese, NE) Valdeón blue cheese sauce
NOT SO BIG GUYS
TASTING THROUGH JAPAN
Kobe Eye Of The Rib
/oz( Hyōgo Prefecture, Japan)
Ohmi Wagyu Striploin
/oz (Shiga Prefecture, Japan)
Satsuma Wagyu Eye Of The Rib
/oz (Kagoshima Prefecture, Japan)
Hida Wagyu Shortrib
/oz (Gifu Prefecture, Japan)
Satsuma Wagyu Tenderloin
/oz(Kagoshima Prefecture, Japan)
Rossejat Paella-Style Pasta
Gulf shrimp, alioli
Grilled Pulpo A La Gallega
Galician-style octopus, potato, pimentón
MEATS FROM THE SEA
VEGETABLES & POTATOES
Grilled Asparagus
Romesco sauce
Piquillo Peppers
“Julian de Tolosa” Confit piquillo peppers
Roasted Leeks
Leek-ash dressing
Setas Al Ajillo
Button mushrooms, garlic
Brussels Sprouts Petals
Apricots, grapes, lemon air, lemon purée
Rainbow Carrots
Greek yogurt, smoked pepper, sherry dressing
Buttered Potato Purée
Butter, butter, more butter, some potatoes
Straw Potatoes
Traditional potatoes that will remind you of your childhood, with malt vinegar
