Bazaar Meat By José Andrés Menu

each Crispy amaranth

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

Jamón ibérico de bellota, toasted nori, flying fish roe

Greek yogurt, za’atar spices

Chicken-bechamel fritters

each Tomato, cucumber, green bell peppers

Fried potatoes, spicy tomato sauce, alioli

(2 per order) Beef Bolognese, steamed bun

each Kobe beef, onion jam Parmesan espuma

Drunken goat cheese, honey, chives

each Crème fraîche, Carelian kaluga caviar

Cocktail sauce, avocado

Spanish tuna, Ora king salmon with wasabi, pickled ginger, soy

Beef consommé, Sherry wine, quail egg, caviar

Endive Caesar salad, Parmesan, anchovy, air croutons

Gem lettuce, tomato, onion, sherry dressing

You say tomato, José says tomate

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

/oz (Shiga Prefecture, Japan)

/oz (Kagoshima Prefecture, Japan)

/oz (Gifu Prefecture, Japan)

/oz(Kagoshima Prefecture, Japan)

Galician-style octopus, potato, pimentón

“Julian de Tolosa” Confit piquillo peppers

Leek-ash dressing

Button mushrooms, garlic

Apricots, grapes, lemon air, lemon purée

Greek yogurt, smoked pepper, sherry dressing

Butter, butter, more butter, some potatoes

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