JOSÉ’S WAY TASTING

Let us take you on a culinary journey with one of our exceptional tasting menus.

Cotton Candy Foie Gras

Crispy amaranth
Ferran Adrià Olives, Modern & Traditional
Liquid green olive spheres, gordal olives with piquillo and anchovy
Bagels & Lox Cone*
Dill cream cheese, salmon roe
Smoke & Ice Oysters*
Applewood-smoked oysters, apple mignonette

The Classic Tartare*

Beef sirloin, Savora mustard, egg yolk, HP sauce, anchovy, Parker House rolls
Chef’s Selection of Cured Meats
"Beefsteak" Tomato Tartare
Tomato, balsamic vinegar, olive oil, cucumber, black olive, gem lettuce

For the table, choice of

Rosewood Texas Ribeye Wagyu/Black Angus
Spanish-style bone-in rib eye, oak-wood ftred
$195/person
Chateaubriand, Tenderloin, Holstein
(Brandt Beef, CA) Perigord sauce, pommes soujflé
$150/person

Buttered Potato Purée

Butter, butter, more butter, some potatoes
Setas al Ajillo
Button mushrooms, garlic, nasturtium
Grilled Asparagus
Romesco sauce

Desserts
Cream puffs, assorted, tarts, little cookies

COMPLIMENT YOUR MENU WITH AN ADDITIONAL

COURSE
Kobe Eye of the Rib 65/oz
"Vaca Vieja" Mindful Meats Ribeye 45/6oz

*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of foodborne illness.
^Based on market availability.
 THE ULTIMATE TASTING
Let us take you on a culinary journey with one of our exceptional tasting menus.
275/person

Caviar Cone*
Créme fraîche, Carelian caviar, chive
Cotton Candy Foie Gras
Crispy amaranth
Ferran Adrià Olives, Modern & Traditional
Liquid green olive spheres, gordal olives with piquillo and anchovy
Shrimp Cocktail
Cocktail sauce, avocado, radish, jicama

“Not your everyday Caprese Salad”

Liquid mozzarella, pesto, campari tomato
Bison, Buffalo-Style*
Compressed celery, blue cheese, buffalo wing sauce
Jamon Iberico de Bellota
Cinco Jotas, Andalucia, Spain

Kobe Airbread
Kobe beef, onion jam, Parmesan espuma
“Beefsteak” Tomato Tartare
Tomato, black olive, romaine leaves
The Classic Tartare
Beef sirloin, Savora mustard, egg yolk, HP sauce, anchovy

Japanese Wagyu Beef

Prepared tableside on an ishiyaki stone

Washyugyu Striploin
Lindsay Ranch, OR
Grilled Asparagus
Romesco sauce
Seasonal Mushrooms
Josper-roasted onion purée
Buttered Potato Purée
Butter, butter, more butter, some potatoes

Desserts
Cream puffs, cookies, assorted tarts

*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of foodborne illness.
^Based on market availability.
 “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!

LITTLE SNACKS
Albondigas 15 Croquetas de Pollo 15
Spanish meatball, saffron tomato sauce, Chicken-bechamel fritters
fried parsley Gazpacho Shots 5 each
Cotton Candy Foie Gras 10 each Tomato, cucumber, green bell peppers
Crispy amaranth Patatas Bravas 14
Ferran Adrià Olives, Modern Fried potatoes, spicy tomato sauce, alioli
& Traditional 16 Sloppy Joe (2 per order) 13
Liquid green olive, gordal olives stuffed Beef Bolognese, steamed bun
with piquillo pepper and anchovy
Kobe Airbread 12 each
José’s Asian Taco* 16 Kobe beef, onion jam Parmesan espuma
Jamón ibérico de bellota, toasted nori,
flying ftsh roe Sobrasada Toast 13
Drunken goat cheese, honey, chives
Super-Giant Pork-Skin Chicharrón 14
Greek yogurt, za’atar spices

FROM THE RAW BAR

Bagels & Lox Cone* 7 each FRESH OYSTERS ON
Dill cream cheese, salmon roe THE HALF SHELL*
Caviar Cone* 20 each Ask your server for the Chef’s daily selection.
Crème fraîche, Carelian kaluga caviar Fresh Oysters* 24/48
Shrimp Cocktail 32 Half dozen or dozen with fruit vinegar,
Cocktail sauce, avocado cocktail sauce, lemon, black pepper
Smoke & Ice Fresh Oysters* 24 Half
CRUDO, SASHIMI... dozen applewood-smoked oysters, apple
SASHIMI, CRUDO... mignonette
SAME THING* 32
Spanish tuna, Ora king salmon with
wasabi, pickled ginger, soy

BUILD YOUR OWN CAVIAR CONE* 115

Sasanian Royal Osetra* 28 grams
(Farmed, Europe)
Served with crème fraîche, brick dough cones, chives

*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of foodborne illness.
^Based on market availability.
 FROM THE MEAT BAR
TARTARES
Tartare ftrst 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.
The Classic* 32
Beef sirloin, Savora mustard, egg yolk, hp sauce, anchovy, Parker House rolls
Salmon* 24
Salmon roe, capers, yuzu, soy sauce, avocado, wasabi, seaweed crackers
“Beefsteak” Tomato 26
Tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

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* 24
Tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, sherry dressing
Bison Buffalo Style* 26
Make your own taco, pickled celery, Valdeón bleu cheese, Buffalo wing sauce

EMBUTIDOS

Embutidos 30/3 oz 60/6 oz

Chef's selection of Spanish and domestic cured meats
Add Pà Amb Tomàquet, Catalan-style toasted pan de cristal, fresh tomato 15

SOUPS & SALADS

Gazpacho Estilo Algeciras 9 Lucía’s Salad* 16
Tomato, cucumber, green bell peppers Endive Caesar salad, Parmesan,
The Lhardy’s Madrid Beef* anchovy, air croutons
Consommé 12 Greens Salad 15
Beef consommé, Sherry wine, Gem lettuce, tomato, onion, sherry dressing
quail egg, caviar A Simple Tomato Salad 15
You say tomato, José says tomate

*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of foodborne illness.
^Based on market availability.
 FROM THE FIRE PIT
“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-ftred oven, this traditional method achieves a crispy skin
and juicy interior. Served with ensalada mixta, lettuce, onions, tomatoes.
SUCKLING PIG (Fermin, Salamanca, Spain) 180/quarter
WHOLE SUCKLING PIG (9-11lb) available with 24 hours notice, 620

OUR BIG GUYS, COOKED JOSE’S WAY 46 °C

BEEF RIB STEAK CHULETÓN
bone-in ribeye, oak-wood ftred
“Vaca Vieja” 8-10 Year-Old Holstein (Mindful Meats, CA) 65/lb.
Wagyu/Black Angus (Rosewood, TX) 85/lb.
Washugyu/Angus (Lindsay Ranch, OR) 98/lb.
First Light Grass Fed (New Zealand) 80/lb.

NOT SO BIG GUYS

Chateaubriand, Tenderloin, Holstein 85/16oz.
(Brandt Beef, CA) Perigord sauce, pommes soujflé
Bone-In Strip Loin, Washugyu/Angus 140/20oz.
(Lindsay Ranch, OR) Miso-mustard sauce
Bone-In Strip Loin, Charolais/Angus blend 95/20oz.
(Double-R Ranch, Loomis, WA) Miso-mustard sauce
Flat-Iron Steak, Angus/Hereford 45/8oz.
(Piedmontese, NE) Valdeón blue cheese sauce
Secreto Iberico Pork* 50/10oz.
Roasted fruit
Skirt Steak, American Wagyu/Black Angus 42/8oz.
(Rosewood, TX) Rosemary-mustard sauce
Merino Lamb Rack 60/16oz.
(New Zealand) Oakwood ftred, Aji Amarillo
Butifarra Catalan-Style Pork Sausage 38/16oz.
Grilled pan de cristal, fresh tomato, honey alioli
Roasted Half Jidori Chicken 28/1.5lb.
Potato purée, garlic, thyme

*Consuming raw or undercooked meat, poultry, seafood, or eggs may increase your risk of foodborne illness.
^Based on market availability.
 Gifu

Hyōgo

MEATS FROM THE SEA

Rossejat Paella-style Pasta Gulf shrimp, alioli 26
Grilled Pulpo a la Gallega Galician-style octopus, potato, pimentón 24

VEGETABLES & POTATOES

Grilled Asparagus Romesco sauce 15
Piquillo Peppers “Julian de Tolosa” Conftt piquillo peppers 15
Roasted Leeks Leek-ash dressing 15
Setas al Ajillo Button mushrooms, garlic 15
Brussels Sprouts Petals Apricots, grapes, lemon air, lemon purée 16 Rainbow
Carrots Greek yogurt, smoked pepper, sherry dressing 15 Buttered Potato
Purée Butter, butter, more butter, some potatoes 19
Straw Potatoes 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 foodborne illness.
^Based on market availability.