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

Don bocarte Spanish anchovies with pan de cristal and 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.

Roasted sweet onions, pine nuts and valdeon blue cheese.

Sliced apple and fennel salad with manchego cheese, walnuts and sherry dressing.

Salad of red beets, citrus, valdeon cheese and pistachios with sherry dressing.

Malaga-style chilled almond soup with fresh Maryland crab, grapes, raisins and toasted almonds.

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

Mixed greens with idiazabal cheese, Spanish anchovies and garlic anchovy dressing.

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

A selection of all cured iberico meats.

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

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

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

Serves 2-4. A creamy, raw sheep's milk cheese served with toasted pan de cristal bread, quince paste and fig jam.

Sea urchin with diced peppers, tomatoes, cucumbers and trout roe.

House made stuffed olives with anchovies and roasted piquillo peppers.

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

Ferran adria' liquid olives.

A fried organic egg topped with white sturgeon caviar.

The ultimate Spanish tapa: potato salad with imported conserved tuna, carrots, peas and mayonnaise.

Warm and crusty cristal bread topped with butter and sea urchin.

Endives, goat cheese, oranges and almonds.

Sauteed spinach, pine nuts, raisins and apples.

Traditional stewed vegetables topped with fried quail eggs.

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

Seared piquillo peppers filled with cana de cabra goat cheese.

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

Sauteed sugar snap peas, snow peas and English peas with romesco sauce and toasted almonds.

Grilled asparagus with romesco sauce.

Traditional catalan bean salad with tomatoes, onions, black olives and sherry dressing.

Traditional chicken fritters.

Crispy Japanese eggplant, finished with organic honey and lemon zest.

Pork roll filled with iberico ham and cheese, breaded and deep-fried.

Slightly spicy chorizo wrapped in crispy potato with membrillo aioli.

Fried baby squid from cadiz.

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

Jamon iberico fritters.

Fried fresh calamari with garlic aioli.

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

A selection of both croquetas.

Baby squid from cadiz sauteed with Spanish white beans.

Boiled octopus with peewee potatoes, pimenton and olive oil.

Seared salmon with traditional stewed vegetables.

Traditional 'paella' of toasted pasta with shrimp and squid sofroto.

Braised beef tongue with basque-style stewed vegetables and fried capers.

Grilled quail with rosemary sauce and honey aioli.

Grilled house made pork sausage with sauteed white beans.

Grilled marinated chicken served with parsley puree and garlic sauce.

Canary islands-style marinated rabbit confit with apricot puree.

Iberico pork tenderloin with blue cheese sauce.

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

It's a secret! Skirt steak from the legendary black-footed iberico pigs of Spain served with toasted tomato bread, mojo verde and aioli.

A tour of Spain with jaleo's favorite traditional and modern tapas.

A tasting of the classic and most traditional jaleo tapas.

Eat like jose! A selection of jose's top culinary tapas and plates from Spain, unique and adventurous.

Literally "rice apart from shrimp", made with shrimp and calamari.

A true classic of chicken, rabbit and green beans.

Made with the famous iberico de bellota pork ribs.

Vegan rice with seasonal mushrooms and vegetables.

Black fideo with calamari, Spanish octopus and squid ink.

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

Cold soup made from the traditional Spanish almond cookie, with turron ice cream, moscatel gelee, lemon curd and grapes.

Chocolate custard with caramelized bread, olive oil and brioche ice cream.

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

Selection of housemade ice cream or sorbets with a traditional catalan crisp.

Complex and delicate, with a long, soft aftertaste.

Naturally decaffeinated, shade-grown by the 21st of september co-operative in zaragoza, Mexico. Sweet and rich with chocolate and spice.

Espresso with a drop of steamed milk.

A blend of certified organic, shade- grown, coffee with a hint of fruit complementing its deep body and chocolate aroma.

Cinnamon, dried apricot and egyptian marigold.

Blood orange, hibiscus blossom and apple tisane.

Tisana de flor de azahar, manzana y Jamaica.

Morrocan mint: a blend of green tea and organic spearmint.