bazaar pm menu
“My soul is full of longing for the secret of the sea, and the heart of the great ocean sends a thrilling pulse through me.” -Henry Wadsworth Longfellow
SEA LITTLE SNACKS Beet Gazpacho summer beet chilled soup, tomatoes, cucumbers, peppers, air bread sticks
10
Hokkaido Sea Urchin Cone* nori cone, kewpie-yuzukosho mayo
14
Croquetas de Bacalao* Spanish codfish fritters, quince paste aioli dipping sauce
14 1
Maine Lobster Croquetas* lobster and shrimp fritters, saffron aioli
16
California “Funnel Cake”* seaweed funnel cake, avocado, blue crab, tobiko, mayo, cucumber
113
José’s Asian Taco* Ibérico bellota ham, cured hamachi, Osetra caviar, Korean seaweed, ginger
16
Marinated ‘Ferran Adrià’ Liquid Olives green olives, piparra peppers…this will change your life!
12 18
Neptune’s Pillow* tuna sashimi, spicy tuna, air breads, spicy rocoto mayo, sea lettuce powder
16
Puntillitas Fritas* baby squid and pickled peppers, simply fried, as they do in the south of Spain
14
SEDUCTIVE LITTLE SANDWICHES Bagel and Lox* Russ & Daughters’ smoked salmon, air bread, cream cheese, pickled onions
12
Po Boy José!* fried baby squid, pelayo, steamed brioche bun, alioli
12
Not so Po Boy José!* fried oyster, steamed brioche bun, Platinum Malassol caviar, tartar sauce
14
Sea Urchin Coca* pan de cristal, butter, black pepper
22
Anchoas Don Bocarte* Spanish salt cured anchovies, pan de cristal with tomato
14
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
JAMÓN IBÉRICO DE BELLOTA FERMÍN* Ibérico Bellota ham cut by hand 48-month cured ham from the legendary free range, acorn-fed, black-footed Ibérico pigs
56
RAW AND SIMPLE King Crab, Alaska cucumber, tomatoes, peppers, tomato-brandy sauce
29
Abalone and Shiitake*, Baja California, MEX braised shiitake, raw abalone, pickled seaweed
32
Live Scallops* watermelon radish, daidai sauce, sweetie drops
24
Geoduck*, Taylor Shellfish, Washington sashimi style, tobiko, tamari soy, wasabi
22
Ora King Salmon Tiradito*, New Zealand yuasa soy, orange zest, dill, wasabi
18
Cobia “Rosa” Ceviche*, Open Blue Farms, Panama “rose” of leche de tigre, nasturtium leaf, sweet potato, corn nuts
26
Tuna Ceviche Nikkei* big eye tuna, soy-cured egg yolk, ponzu, puffed quinoa, avocado, jicama, red onion, furikake
19
“Crudo, Sashimi…Sashimi, Crudo…Same thing”* pickled daikon, pickled seaweed, yuasa soy
22
Tuna
Geoduck
Abalone
Hamachi Belly
Salmon Belly
Selection
OYSTERS
18
Margarita* 5ea tequila, lime, sal de gusano
Ajo Blanco* 5ea Black Opal caviar
Ceviche* 5ea leche de tigre, corn nuts
Grilled 5ea Smoked butter, mace
Smoked* 5ea apple mignonette, apple wood smoke
Tempura* 5ea tartar sauce
On the Half Shell*, ask your server for daily selection cocktail sauce, black pepper, fruit vinegar
24
½ doz – 1 doz 22/42
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
SEA WHAT ELSE… Gambas al Ajillo, Mexican Golf, Florida sautéed shrimp, garlic, olive oil, spicy tomato sauce, parsley
22
Sea Scallops, Nantucket, MA pine nuts, dill, fennel pollen
26
Cockles, New Zealand garlic with parsley or tomato sauce. Simple is good!
18
Lobster Grilled, Maine 1.5lb Thai butter sauce, peanut, ginger
60
Ora King Salmon*, New Zealand salmon roe, lemon, sorrel
26
Grilled Monkfish, New England romesco sauce, begonias
26
Cobia Steak, Open Blue Farm, Panama grilled over wood fire, mustard frills, lemon
38
Txipirones en su Tinta seared baby squid, squid ink sauce, charred onions
20
Rossejat* traditional “paella” of toasted pasta, Hokkaido sea urchin
32
Octopus black garlic oyster sauce, meyer lemon, furikake gremolata
28
BIG GUYS FROM THE SEA Salt Baked Branzino, Cantabrian Sea, Spain almond escordalia, mojo verde
52
Seafood Butifarra* house-made seafood and pork sausage, pan de cristal with tomato
22
Lion Fish*, Caribbean Sea, Spear-Fished, see server for availability fried whole, tartar sauce
38
SEAFOOD STEWS & SOUP Monkfish Suquet traditional fisherman stew from Catalonia. Monkfish, prawns, potatoes, saffron
32
Sea and Land Ibérico pork meatballs and baby squid stew, from the heart of Catalonia
28
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
VEGETABLES AND SALADS
Pan de Cristal con Tomate toasted slices of uniquely crispy and ethereal bread brushed with fresh tomato
12
Espinacas a la Catalana and Wakame spinach, wakame, pine nuts, raisins, apples, nori paste
12
Maitake Mushroom* mushroom puree, anchovy aioli, pickled beech muchrooms
10
Papas Arrugás, Canary Island Style wrinkled potatoes, mojo verde, mojo rojo
8
Japanese Baby Peaches Mimmo’s burrata, hazelnut praline, zaatar
18
Roasted Cauliflower preserved lemon, pine nuts, pomegranate
12
Seaweed and Papaya yogurt, sesame, yuasa soy
14
FOR THE MEAT EATER
Beef Rib Steak*, Rosewood, TX, 14oz. oak-fire grilled, potato puree
125
Jidori Chicken, California butterfly roasted, coffee rub, blackberry catsup
29
Lamb Loin, Anderson Ranch, Oregon oak-fire grilled, hazelnut, sea lettuce crust, onion, natural jus
55
Secreto Ibérico de Bellota, Fermin*, Salamaca, Spain 48 Iberico de Bellota bone-in pork chop served with toasted tomato bread, mojo verde and anchovy chimichurri
General Manager Jacob Zamore Head Chef Manuel Echeverri
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
SEA LITTLE SNACKS Beet Gazpacho summer beet chilled soup, tomatoes, cucumbers, peppers, air bread sticks
10
Hokkaido Sea Urchin Cone* nori cone, kewpie-yuzukosho mayo
14
Croquetas de Bacalao* Spanish codfish fritters, quince paste aioli dipping sauce
14 1
Maine Lobster Croquetas* lobster and shrimp fritters, saffron aioli
16
California “Funnel Cake”* seaweed funnel cake, avocado, blue crab, tobiko, mayo, cucumber
113
José’s Asian Taco* Ibérico bellota ham, cured hamachi, Osetra caviar, Korean seaweed, ginger
16
Marinated ‘Ferran Adrià’ Liquid Olives green olives, piparra peppers…this will change your life!
12 18
Neptune’s Pillow* tuna sashimi, spicy tuna, air breads, spicy rocoto mayo, sea lettuce powder
16
Puntillitas Fritas* baby squid and pickled peppers, simply fried, as they do in the south of Spain
14
SEDUCTIVE LITTLE SANDWICHES Bagel and Lox* Russ & Daughters’ smoked salmon, air bread, cream cheese, pickled onions
12
Po Boy José!* fried baby squid, pelayo, steamed brioche bun, alioli
12
Not so Po Boy José!* fried oyster, steamed brioche bun, Platinum Malassol caviar, tartar sauce
14
Sea Urchin Coca* pan de cristal, butter, black pepper
22
Anchoas Don Bocarte* Spanish salt cured anchovies, pan de cristal with tomato
14
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
JAMÓN IBÉRICO DE BELLOTA FERMÍN* Ibérico Bellota ham cut by hand 48-month cured ham from the legendary free range, acorn-fed, black-footed Ibérico pigs
56
RAW AND SIMPLE King Crab, Alaska cucumber, tomatoes, peppers, tomato-brandy sauce
29
Abalone and Shiitake*, Baja California, MEX braised shiitake, raw abalone, pickled seaweed
32
Live Scallops* watermelon radish, daidai sauce, sweetie drops
24
Geoduck*, Taylor Shellfish, Washington sashimi style, tobiko, tamari soy, wasabi
22
Ora King Salmon Tiradito*, New Zealand yuasa soy, orange zest, dill, wasabi
18
Cobia “Rosa” Ceviche*, Open Blue Farms, Panama “rose” of leche de tigre, nasturtium leaf, sweet potato, corn nuts
26
Tuna Ceviche Nikkei* big eye tuna, soy-cured egg yolk, ponzu, puffed quinoa, avocado, jicama, red onion, furikake
19
“Crudo, Sashimi…Sashimi, Crudo…Same thing”* pickled daikon, pickled seaweed, yuasa soy
22
Tuna
Geoduck
Abalone
Hamachi Belly
Salmon Belly
Selection
OYSTERS
18
Margarita* 5ea tequila, lime, sal de gusano
Ajo Blanco* 5ea Black Opal caviar
Ceviche* 5ea leche de tigre, corn nuts
Grilled 5ea Smoked butter, mace
Smoked* 5ea apple mignonette, apple wood smoke
Tempura* 5ea tartar sauce
On the Half Shell*, ask your server for daily selection cocktail sauce, black pepper, fruit vinegar
24
½ doz – 1 doz 22/42
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
SEA WHAT ELSE… Gambas al Ajillo, Mexican Golf, Florida sautéed shrimp, garlic, olive oil, spicy tomato sauce, parsley
22
Sea Scallops, Nantucket, MA pine nuts, dill, fennel pollen
26
Cockles, New Zealand garlic with parsley or tomato sauce. Simple is good!
18
Lobster Grilled, Maine 1.5lb Thai butter sauce, peanut, ginger
60
Ora King Salmon*, New Zealand salmon roe, lemon, sorrel
26
Grilled Monkfish, New England romesco sauce, begonias
26
Cobia Steak, Open Blue Farm, Panama grilled over wood fire, mustard frills, lemon
38
Txipirones en su Tinta seared baby squid, squid ink sauce, charred onions
20
Rossejat* traditional “paella” of toasted pasta, Hokkaido sea urchin
32
Octopus black garlic oyster sauce, meyer lemon, furikake gremolata
28
BIG GUYS FROM THE SEA Salt Baked Branzino, Cantabrian Sea, Spain almond escordalia, mojo verde
52
Seafood Butifarra* house-made seafood and pork sausage, pan de cristal with tomato
22
Lion Fish*, Caribbean Sea, Spear-Fished, see server for availability fried whole, tartar sauce
38
SEAFOOD STEWS & SOUP Monkfish Suquet traditional fisherman stew from Catalonia. Monkfish, prawns, potatoes, saffron
32
Sea and Land Ibérico pork meatballs and baby squid stew, from the heart of Catalonia
28
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
VEGETABLES AND SALADS
Pan de Cristal con Tomate toasted slices of uniquely crispy and ethereal bread brushed with fresh tomato
12
Espinacas a la Catalana and Wakame spinach, wakame, pine nuts, raisins, apples, nori paste
12
Maitake Mushroom* mushroom puree, anchovy aioli, pickled beech muchrooms
10
Papas Arrugás, Canary Island Style wrinkled potatoes, mojo verde, mojo rojo
8
Japanese Baby Peaches Mimmo’s burrata, hazelnut praline, zaatar
18
Roasted Cauliflower preserved lemon, pine nuts, pomegranate
12
Seaweed and Papaya yogurt, sesame, yuasa soy
14
FOR THE MEAT EATER
Beef Rib Steak*, Rosewood, TX, 14oz. oak-fire grilled, potato puree
125
Jidori Chicken, California butterfly roasted, coffee rub, blackberry catsup
29
Lamb Loin, Anderson Ranch, Oregon oak-fire grilled, hazelnut, sea lettuce crust, onion, natural jus
55
Secreto Ibérico de Bellota, Fermin*, Salamaca, Spain 48 Iberico de Bellota bone-in pork chop served with toasted tomato bread, mojo verde and anchovy chimichurri
General Manager Jacob Zamore Head Chef Manuel Echeverri
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
*Consuming raw or undercooked egg, meat or seafood may increase your risk of food-borne illnesses. An 18% service charge has been added to your bill and will be distributed to the service staff. If you wish to write-in an additional amount, please do so as an optional gratuity where indicated.
