Bazaar Meat by José Andrés inside the all-new SAHARA Las Vegas announces new additions to its main menu as well as tempting new dishes featured on its José’s Way and Ultimate Tasting menus.
New standout items featured on Bazaar Meat’s main menu include:
- Neptune’s Pillow – Spicy bluefin tuna, kewpie mayo ($18 for five pieces)
- Thai Lobster – Josper-roasted Thai lobster, peanuts, tobiko, mint, chilies ($90)
- A5 Wagyu Tasting – A preselected tasting of A5 wagyu ($150 for three ounces)
- Caviar Service – Served with crème fraiche and cones
- Polyodon Spathula Bjork Caviar – Polyodontidae from Oklahoma ($120 for 30 grams)
- Oscietra Royal Bjork Caviar – Acipenser Gueldenstaedtii from Turnhout, Belgium ($250 for 30 grams)
Bazaar Meat’s refreshed José’s Way tasting menu is available for $205 per person. Guests can also add additional courses to their menu, including the kobe eye of the rib for $65 per ounce or the 6-ounce “Vaca Vieja” mindful meats ribeye for $45.
The full José’s Way tasting menu follows:
- 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
- Croquetas de Pollo – Chicken béchamel fritters, truffle
- Rosewood Texas Ribeye Wagyu/Black Angus – Oakwood fired, Spanish-style bone-in ribeye
- 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
The newly updated Ultimate Tasting menu is available for $290 per person.
The full Ultimate Tasting menu follows:
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
“Not Your Everyday Caprese Salad” – Liquid mozzarella, pesto, Campari tomato
Bison, Buffalo-Style – Compressed celery, blue cheese, Buffalo wing sauce
Jamón Ibérico de Bellota – Cinco Jotas, Andalucia, Spain
Sobrasada Toast – Drunken goat cheese, honey, chives
“Beefsteak” Tomato Tartare – Tomato, black olive, romaine leaves
The Classic Tartare – Beef sirloin, Savora mustard, egg yolk, HP sauce, anchovy
Japanese A5 Wagyu Beef – Prepared tableside on an Ishiyaki stone
Washyugyu Striploin – Lindsay Ranch, Oregon
Grilled Asparagus – Romesco sauce
Seasonal Mushrooms – Josper-roasted onion purée
Buttered Potato Purée – Butter, butter, more butter, some potatoes
Desserts – Cream puffs, assorted, tarts, little cookies
