Jaleo Menu

Made with tomatoes, cucumbers, peppers and bread

Served with fresh maryland crab, grapes, raisins and toasted almonds

Fingerling potatoes, green beans, tomatoes and hard boiled eggs

Served with idiazabal cheese, spanish anchovies and garlic anchovy dressing

Served with manchego cheese, walnuts and sherry dressing

Citrus, valdeon cheese and pistachios with sherry dressing

Goat cheese, oranges and almonds

Pine nuts and valdeon blue cheese

Eggplant and sweet onions with sherry dressing, served with toasted bread

Served with mojo verde and mojo rojo sauces

Served with romesco sauce

Topped with fried quail eggs

Served with romesco sauce

Served with tomatoes, onions, black olives and sherry dressing

Filled with cana de cabra goat cheese

Served with seasonal mushrooms and idiazabal cheese

Served with dates and olives

Pine nuts, raisins and apples

Served with potatoes and onions, cooked to order

Served with chef-selected mushrooms and manchego cheese

Tapa of shrimp sauteed with garlic

Served with peewee potatoes, pimenton and olive oil

Served with cucumbers, peppers, tomatoes, cauliflower and brandy sauce

Served with shrimp and calamari

Served with green peas and mint

Served with lemon, gin and tonic

Sauteed with spanish white beans

Served with a catalan vegetable stew

Crispy fried spanish tuna spring rolls with black garlic alioli

Seared salmon with potato leak puree and crispy leeks

A selection of both croquetas

Fried cod and potato fritter with honey alioli

Served with an apple-mustard sauce

A jaleo favorite: fried potatoes with spicy tomato sauce and alioli

Slightly spicy chorizo wrapped in crispy potato with membrillo alioli

Fried fresh calamari with garlic alioli

A soft, semi-sweet goat's milk cheese with raisin walnut bread, fig jam

A birch-smoked cows milk cheese with fried marcona almonds

A traditional raw manchego cheese paired with compressed apples in moscatel

Intensely-flavored cows milk cheese with honey, rosemary and pine nut shortbread

A bold and spicy raw cows milk cheese with pimenton, paired with almonds and bitter orange jam

A smoked, nutty-flavored raw sheep’s milk cheese paired with house-made quince paste

An intensely flavored blue cheese of cow and goat’s milk with raisins and pedro ximenez compressed pears

A creamy, raw sheep’s milk cheese served with toasted bread, quince paste and fig jam

Cured ham from the legendary free range, acorn-fed, black-footed iberico pigs of spain

Cured ham from the legendary black-footed iberico pigs of spain

Pimenton and garlic cured tenderloin from the legendary free range, acorn-fed, black-footed iberico pigs of spain

Cured pork chorizo from the legendary free range, acorn-fed, black-footed iberico pigs of spain

A selection of all cured iberico meats