Jaleo

Toasted slices of uniquely crispy and ethereal bread brushed with fresh tomato.

Flauta bread brushed with tomato and extra virgin olive oil, topped with cured ham from the legendary acorn-fed iberico pigs of Spain.

Raw sheep's milk, handmade from an ancient recipe. Nutty with a tangy, lingering flavor.

Don Bocarte Spanish anchovies.

Marinated Spanish olives with Manchego cheese.

Salad of conserved tuna, fingerling potatoes, green beans, tomatoes and hard-boiled eggs

Mixed greens with Idiazabal cheese, Spanish anchovies and garlic anchovy dressing

Warm brussel sprouts salad with apricots, apples and ham

Sliced apple and fennel salad with Manchego cheese, walnuts and Sherry dressing.

Malaga-style chilled almond soup with crab and grapes

48-month cured ham from the legendary free range, acorn-fed, and black-footed iberico pigs of Spain.

36-month cured ham from the legendary black-footed iberico pigs of Spain.

24-month dry-cured Serrano ham.

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

Cured acorn-fed pork sausage.

A selection of all cured iberico meats.

(D.O. Asturias) A bold and spicy raw cow's milk cheese with honey, rosemary and pine nut shortbread.

(Murcia) A soft, semi-sweet goat's milk cheese with raisin walnut bread, and fig jam.

(D.O. Galicia) A birch-smoked cow's milk cheese with house-made nut brittle.

(Cataluna) A tangy and earthy-flavored goat cheese with apricot jam.

(D.O. Asturias) A bold and spicy raw cow's milk cheese with pimenton, paired with almonds and bitter orange jam.

(D.O. Idiazabal, Basque Country and Navarra) A smoked, nutty-flavored raw sheep's milk cheese paired with house-made quince paste.

(D.O. Asturias) 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 (serves 2-4).

House-made stuffed olives with anchovies and roasted piquillo peppers.

A fried organic egg topped with white sturgeon caviar.

Spanish mini burger made from the legendary acorn-fed, and black-footed iberico pigs of Spain.

The ultimate Spanish tapa, a salad of potatoes, imported conserved tuna and mayonnaise.

Endives, goat cheese, oranges and almonds.

Roasted sweet onions, pine nuts and Valdeon blue cheese.

Roasted red peppers, eggplant and sweet onions with Sherry dressing, served with toasted bread.

Canary Island-style wrinkled baby potatoes served with mojo verde and mojo rojo sauces.

Sauteed mushrooms with garlic.

Traditional stewed vegetables topped with fried quail eggs.

Traditional Catalan bean salad with tomatoes, onions, and black olives and Sherry dressing.

Creamy rice with seasonal mushrooms and Idiazabal cheese.

Sauteed cauliflower with dates and olives.

Sauteed spinach, pine nuts, raisins and apples.

Spanish omelette with potatoes and onions, cooked to order.

Sweet red pepper confit with iberico ham fat.

Traditional chicken fritters.

Cured iberico ham fritters.

A selection of both croquetas.

Fried cod and potato fritter with honey aioli.

Fried bacon-wrapped dates served with an apple-mustard sauce.

A Jaleo favorite: fried potatoes with spicy tomato sauce and aioli.

Slightly spicy chorizo wrapped in crispy potatoes with membrillo aioli.

The very, very famous tapas of wild caught American shrimp sautéed with garlic.

Calamari seared on the 'plancha' with traditional squid ink and white rice.

Boiled octopus with peewee potatoes, pimenton and olive oil.

Fried baby squid from Cadiz.

Jumbo lump crabmeat with cucumbers, peppers, tomatoes, cauliflower and brandy sauce.

Traditional 'paella' of toasted pasta with head-on shrimp and calamari.

Mussels served with pipirrana and a honey sherry dressing.

Baby squid from southern Cadiz sauteed with Spanish white beans.

Grilled fresh tenderloin from the legendary acorn-fed, black-footed iberico pigs of Spain, and served with roasted apples.

Grilled house-made pork sausage with sauteed white beans.

Grilled quail with rosemary sauce and honey aioli.

Pressed sandwich of iberico ham, Manchego cheese and truffles.

Grilled hanger steak with mustard sauce and Valdeon blue cheese.

House-made traditional chorizo with olive oil mashed potatoes and cider sauce.

Grilled marinated chicken served with parsley purée and garlic sauce.

Canary Island-style marinated rabbit confit with apricot puree.

Rock Spring Farm pork roll filled with iberico ham and cheese, breaded and deep-fried.

Grilled boneless shoulder from the legendary acorn-fed, black-footed iberico pigs of Spain served with piquillo confit and mashed potatoes.

A classic Spanish custard with 'espuma' of Catalan cream and oranges.

Creamy, raw sheep's milk cheese served with toasted bread, quince paste and fig jam (serves 4-6).