Las Vegas

hand-cut from the famous acorn-fed, black-footed spanish pig

.25oz $15

1oz $45

add pà amb tomàquet, catalan-style toasted pan de cristal, fresh tomato $15

Spanish and domestic cured meats platter, served with pan con tomate

$20

dill cream cheese, salmon roe

each $12

horseradish crème fraîche, chives, ossetra caviar, gold leaf

each $22

jamón ibérico de bellota, ossetra caviar, gold leaf, nori

each $25

modern & traditional gordal olives

$14

greek yogurt, wasabi, furikake

$14

chicken-bechamel fritters

$16

fried potatoes, spicy tomato sauce, alioli

$14

airbread, cheddar, wagyu beef (ask for hilly. veg)

$17

pan cristal, drunken goat cheese, honey, chives

$13

beef bolognese, straw potatoes, fried-steam bun

2pc $13

foie gras mousse, pickles, cilantro, fried-steam bun

$16

fruit vinegar, piquillo cocktail sauce, lemon, black pepper

6pc $26

12pc $52

applewood-smoked oysters, apple mignonette

6pc $28

piquillo cocktail sauce, avocado

$32

avocado, red onion, yuzu ponzu

$18

red onion, cilantro-japleño oil, passion fruit leche de tigre

$32

Tartare first appeared in Escoffier’s culinary guide in 1921, as a variant of “Beefsteak à l’Americaine” named for the tartar sauce with which it was served.

beef sirloin, savora mustard, egg yolk, hp sauce, anchovy, brioche bun

$32

tomato, balsamic vinegar, olive oil, cucumber, black olive, romaine leaves

$26

First popularized at Harry’s Bar in Venice around 1950, this dish is named after Venetian artist Vittore Carpaccio because of the red and white hues in his paintings.

japanese wagyu, horseradish crème fraîche, caramelized onion, migas, capers

$48

pickled celery, bleu cheese, buffalo wing sauce

$26

pipirrana, extra virgin olive oil

$8

“cappuccino” cup, apple, brioche, foie gras

$12

parmesan cheese, jicama, quail egg yolks, air croutons

$16

cherry tomatoes, liquid mozzarella, pesto

$16

(Fermin, Salamanca, Spain)

$180

(9-11lb) available with 24 hours notice, please request in advance

$620

bone-in ribeye, oak-wood red

(Stemple Creek, CA)

lb $90

(Rosewood, TX)

lb $115

(Lindsay Ranch, OR)

lb $110

(Flatonia, TX)

lb $118

In the European tradition, a more mature animal with more pronounced flavor, hand-selected eight-year-old working cows from Stemple Creek

10oz $64

(Flatonia, TX) miso-mustard sauce

20oz $150

(Margaret River, Australia) seared foie gras, périgordine sauce

8oz $110

braised beef cheeks, potato, carrots, demi-sec tomatoes

$38

(Fermín, Salamanca, Spain) moruno style, sesame eggplant puree

$70

(Superior Farms, CO) wood oven slow cooked, natural jus glaze, preserved lemon

$45

basque-style pork sausage, mama marisa cheese, pan con tomate

$38

mustard caviar, dates, mustard greens, ajillo chicken jus

$28

Hasegawa farm, Saitama Prefecture

oz $58

Okaki Farm, Shiga Prefecture

oz $60

Kamichiku, Kagoshima Prefecture

oz $56

Murakami, Niigata Prefecture

oz $58

Japanese snapper, saffron butter sauce, black garlic escabeche

$65

Galician-style octopus, potato, pimentón

$28

sobrasada, brown butter “brûleé”

$145

fideos, sepia sofrito, aka ebi shrimp, alioli

$32

apricots, grapes, lemon air, lemon purée

$16

egg yolk emulsion, idiazabal crisp, lemon, fresh herbs

$22

“julian de tolosa” confit piquillo peppers

$14

winter truffle, hazelnut, caña de cabra goat cheese

$16

forest mushroom, garlic-chicken jus, egg yolk

$24

smoked butter-miso, fresno pepper, citrus

$16

butter, butter, more butter, some potatoes

$18