Chef José Andrés is welcoming fall at his Bazaar Meat restaurant inside the SAHARA resort in Las Vegas with a brand new fall Caviar and Champagne Sunday menu.
Offering the ultimate opportunity to indulge, beginning October 3 the specialty curated menu features a 57-gram caviar flight with Imperial Osetra, Royal (Russian) Osetra, and Nordic Royal, served with chives, crème fraiche, egg, shallot and pomme soufflé. In addition to the flight, guests can order an array of caviar tapas including José’s Taco featuring Jamón Ibérico de Bellota, Russian Osetra caviar and gold leaf; the Tortilla New Way, potato espuma with 63-degree egg and Nordic Royal caviar; Table Side Classic Tartar featuring beef sirloin, savora mustard, egg yolk, hp sauce, anchovy, parker house rolls and Nordic Royal caviar; Josper Roasted Bone Marrow with petite herb salad, pickled onion petals, and Siberian Baerii caviar; and the Uni Toast made with brioche, sea urchin and Siberia Baerii caviar.
Bazaar Meat by José Andrés is the James Beard award-winning chef’s celebration of the carnivorous that offers guests an innovative culinary experience. Since opening at SAHARA Las Vegas, the restaurant has received numerous awards and accolades, including “Best Restaurant in Nevada” by Business Insider. Bazaar Meat by José Andrés is open Wednesday through Sunday, 5 p.m. to 10 p.m.
