No cuisines specified
Garlic chicken soup with black garlic and egg 63deg.
Chilled tomato and garlic soup with jamon serrano, egg and bread.
Classic Spanish chilled tomato soup with pipirrana.
Confit of piquillo peppers with iberico lardo.
Don bocarte Spanish anchovies.
(D. O. Manchego, la mancha) a sweet and tangy sheep's milk cheese.
Toasted slices of uniquely crispy and ethereal bread brushed with fresh tomato.
Slightly spicy chorizo wrapped in crispy potato with membrillo aioli.
Crispy calamares with squid ink aioli.
Fried bacon-wrapped dates served with an apple-mustard sauce.
Traditional chicken fritters.
Fried baby squid with aioli and piparra peppers.
Fried and rolled dough filled with chorizo iberico and potato with mustard aioli.
Batter-fried shrimp with caper mayonnaise and black olive salt.
Fried salt codfish fritter with honey aioli.
Fried eggplant with local honey.
A jaleo favorite; potatoes with spicy tomato sauce and aioli.
A selection of jamon iberico fermin, jamon serrano, lomo, salchichon and chorizo iberico de bellota fermin.
18-month salt-cured serrano ham.
Hand-carved, dry-cured ham from the legendary free-range, acorn-fed, iberico pigs of Spain.
A dry-cured sausage made with iberico meat.
Smoke-cured acorn-fed pork loin.
Dry-cured ham from the legendary black-footed iberico pigs of Spain.
A dry-cured chorizo made with iberico meat.
(D. O. Idiazabal, basque country and navarra) a smoked, nutty-flavored sheep's milk cheese paired with quince paste.
(Galicia) a smoked cow's milk cheese paired with house-made nut brittle.
(Asturias) intensely-flavored cow's milk cheese with a pine nut crumble cookie.
(Murcia) a soft, semi-sweet goat's milk cheese paired with raisin walnut bread and fig jam.
Selection of 3 cheeses.
(Extremadura) creamy, raw sheep's milk cheese served with toasted bread, quince paste and fig jam.
(Asturias) sharp and creamy, mixed milk blue cheese paired with pear gelee and spiced cashews.
Seared piquillo peppers filled with cana de cabra goat cheese.
Open fire-roasted red peppers, eggplant and sweet onions with sherry dressing.
Green beans with romesco and cana de cabra goat cheese.
Sauteed spinach, pine nuts, raisins and apples.
Endives, goat cheese, oranges and almonds.
Mixed greens with pine nuts, fried capers, anchovies, idiazabal cheese with romesco and garlic dressing.
Sliced apple and fennel salad with manchego cheese, walnuts and sherry dressing.
Spanish omelet with potatoes and onions.
Roasted sweet onions, pine nuts, valdeon blue cheese and oranges.
Seared fresh and conserved asparagus with asparagus mayonnaise.
Chickpea salad with piquillo peppers, piparra peppers and olive tapanade.
Cone of fire-roasted eggplant, peppers and onions with anchovy butter.
La serena cheese, lemon pith puree, almond dust cone.
Jamon iberico de bellota with royal osetra caviar.
Olives stuffed with anchovy and piquillo and 'ferran adria' liquid olives.
Fried egg with royal osetra caviar.
Salmon tartar and salmon roe cone.
Egg, sobrasada, mahon cheese and caramelized onions.
Warm and crusty cristal bread with sea urchin and butter and iberico bacon.
Toasted ham and jamon serrano sandwich with spiced mustard aioli.
The ultimate Spanish tapa: a salad of seasonal vegetables, mayonnaise and imported conserved tuna with Spanish trout roe.
A tour of Spain with jaleo's favorite traditional and modern tapas.
Traditional 'paella' of toasted pasta with squid sofrito and shrimp.
Traditional 'paella' of toasted squid ink pasta with squid sofrito and octopus.
The very, very famous tapa of shrimp sauteed with garlic.
Boiled octopus with peewee potatoes, pimenton and olive oil.
Scallops with mojo rojo and almonds.
Salmon with seasonal vegetables and tomato sauce.
House-made traditional chorizo with olive oil potato puree and cider sauce.
House-made butifarra sausage with wild mushrooms, orange and cinnamon.
Grilled chicken thigh, ajillo sauce and black garlic.
Grilled merino lamb with rosemary sauce and honey aioli.
Grilled hanger steak with piquillo pepper confit.
Breaded strip loin with quail egg and san simon cheese.
Spanish mini burger made from the legendary, acorn-fed, black-footed iberico pigs of Spain with iberico bacon.
It's a secret! Skirt steak from the legendary black-footed iberico pigs of Spain served with toasted tomato bread, mojo verde and aioli.
20-oz grilled all natural, grass-fed, bone-in ribeye with tumbet of potato and peppers.
A special cut from head of the loin of the legendary acorn-fed, black-footed iberico pigs of Spain.
Soupy rice with shrimp and aioli - serves 5.
A traditional paella of seasonal vegetables.
Made with the ribs of the legendary blackfooted iberico de bellota pigs of Spain.
Made with iberico ribs, butifarra sausage, chicken and green beans.
A traditional paella of chicken and wild mushrooms.
Literally meaning 'rice apart from shrimp, ' made with u-8 gulf shrimp.
A true classic of chicken, rabbit and green beans.
Literally meaning 'rice apart from lobster, ' made with lobster and cuttlefish.
A jaleo favorite: fried potatoes with spicy tomato sauce and aioli.
Spanish marinated olives with manchego cheese.
Traditional catalan crystal bread with goat cheese, roasted peppers, roasted onion, eggplant and romesco.
'banderillas' of green olives, anchovies and pickled guindilla peppers.
Toasted marcona almonds with sea salt.
Fried, fresh calamari with aioli.
Olive oil ice cream with grapefruit.
Chilled soup of almond and nougat with turron ice cream, grapes and moscatel.
A classic Spanish custard with 'espuma' of catalan cream and oranges.
Chocolate custard with caramelized bread, olive oil and brioche ice cream.
Choice of house-made ice cream or sorbets with a traditional catalan crisp.
Creamy, raw sheep's milk cheese served with toasted bread, quince paste and fig jam.
Freshly brewed black tea.
Cortado, cappuccino, cafe con leche, cafe con hielo.
The perfect espresso from illy, short, rice and creamy - regular or decaf.
Jaleo blend in 2 sizes.
Layers of jasmine buds naturally scent Chinese green tea leaves for a gently piquant, yet rounded, aromatic brew.
This beautiful. Japanese green leaf resembles pine needles and produces a delicate and fresh cup.
Small golden leaf buds produce a rich amber color with earth and chocolate notes.
Blackberry and black currant infused with hibiscus, chamomile, mint, licorice root and spices.
Smoky citrus notes of bergamout fruit; an elegant, balanced and full-flavored classic.
A unique blend of egyptian chamomile, citrus, orange blossoms, lemongrass, rose hips, hibiscus and mint; delicately fruity and soothing.
Peppermint and spearmint for soothing herbal infusion.
With house-made grenadine.
Menu for Jaleo provided by Allmenus.com
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