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Bazaar Meat Menu

Bazaar Meat, nestled at 2535 S Las Vegas Blvd, is not just a steakhouse—it's a culinary adventure. Under the creative genius of Chef Jose Andres, the menu showcases an array of inventive dishes that tantalize the taste buds. Guests rave about the whimsical Cotton Candy Foie Gras and the decadent Wagyu Beef, which melts effortlessly in your mouth.

The atmosphere exudes modern elegance, fostering an energetic dining experience that complements each course. Highlights include the Beefsteak Tomato Tartar, praised for its brilliant flavors, and the perfectly charred, juicy steaks from the wood-fired grill. Exceptional service enhances the journey, with knowledgeable staff providing perfect pairings for an unforgettable meal.

Whether celebrating special occasions or indulging in an extraordinary dinner, Bazaar Meat promises a remarkable feast that keeps diners returning for more.

Albondigas

Spanish meatball, saffron tomato sauce, fried parsley

Cotton Candy Foie Gras

each Crispy amaranth

Ferran Adria Olives, Modern & Traditional

Liquid green olive, gordal olives stuffed with piquillo pepper and anchovy

Jose’s Asian Taco

Jamon iberico de bellota, toasted nori, flying fish roe

Super-Giant Pork-Skin Chicharron

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

(2 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 Creme fraiche, 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

28 grams (Farmed, Europe) Served with creme fraiche, brick dough cones, chives

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 1950

Tenderloin of beef, black pepper, Parmesan cheese, capers, croutons, sherry dressing

Bison Buffalo Style

Make your own taco, pickled celery, Valdeon bleu cheese, Buffalo wing sauce

Capa Negra

Jabugo, Huelva, Spain

Cinco Jotas

Jabugo, Andalucia, Spain

Gazpacho Estilo Algeciras

Tomato, cucumber, green bell peppers

The Lhardy’s Madrid Beef Consomme

Beef consomme, Sherry wine, quail egg, caviar

Lucia’s Salad

Endive Caesar salad, Parmesan, anchovy, air croutons

Greens Salad

Gem lettuce, tomato, onion, sherry dressing

A Simple Tomato Salad

You say tomato, Jose says tomate

SUCKLING PIG

(Fermin, Salamanca, Spain) /quarter

WHOLE SUCKLING PIG

(9-11lb) available with 24 hours notice,

BEEF RIB STEAK CHULETON

bone-in ribeye, oak-wood fired

VACA VIEJA” RIB EYE TASTING PORTION

/6 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

/16oz. (Brandt Beef, CA) Perigord sauce, pommes souffle

Bone-In Strip Loin, Washugyu

/20oz. (Lindsay Ranch, OR) Miso-mustard sauce

Bone-In Strip Loin, Charolais

/20oz. (Double-R Ranch, Loomis, WA) Miso-mustard sauce

Flat-Iron Steak, Angus

/8oz.(Piedmontese, NE) Valdeon blue cheese sauce

Secreto Iberico Pork

/10oz. Roasted fruit

Skirt Steak, American Wagyu

/8oz. (Rosewood, TX) Rosemary-mustard sauce

Skirt Steak, Black Angus

/8oz. (Rosewood, TX) Rosemary-mustard sauce

Merino Lamb Rack

/16oz. (New Zealand) Oakwood fired, Aji Amarillo

Butifarra Catalan-Style Pork Sausage

/16oz. Grilled pan de cristal, fresh tomato, honey alioli

Roasted Half Jidori Chicken

/1.5lb. Potato puree, garlic, thyme

Bone-In Strip Loin Angus

/20oz. (Lindsay Ranch, OR) Miso-mustard sauce

Bone-In Strip Loin, Angus blend

/20oz. (Double-R Ranch, Loomis, WA) Miso-mustard sauce

Flat-Iron Steak Hereford

/8oz. (Piedmontese, NE) Valdeon blue cheese sauce

Kobe Eye of the Rib

/oz( Hyogo 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, pimenton

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 puree

Rainbow Carrots

Greek yogurt, smoked pepper, sherry dressing

Buttered Potato Puree

Butter, butter, more butter, some potatoes

Straw Potatoes

Traditional potatoes that will remind you of your childhood, with malt vinegar