Jaleo - Fuld menu

Freshly brewed black tea.

The perfect espresso from illy, short, rice and creamy regular or decaf.

Jaleo blend in 2 sizes.

This beautiful. Japanese green leaf resembles pine needles and produces a delicate and fresh cup.

A unique blend of egyptian chamomile, citrus, orange blossoms, lemongrass, rose hips, hibiscus and mint; delicately fruity and soothing.

Cortado, cappuccino, cafe con leche, cafe con hielo.

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 jaleo favorite; potatoes with spicy tomato sauce and aioli.

The ultimate Spanish tapa: a salad of seasonal vegetables, mayonnaise and imported conserved tuna with Spanish trout roe.

Fried, fresh calamari with aioli.

(D. O. Idiazabal, basque country and navarra) a smoked, nutty-flavored sheep's milk cheese paired with quince paste.

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

(Asturias) intensely-flavored cow's milk cheese with a pine nut crumble cookie.

(Galicia) a smoked cow's milk cheese paired with house-made nut brittle.

(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.

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

'banderillas' of green olives, anchovies and pickled guindilla peppers.

Spanish marinated olives with manchego cheese.

Chilled tomato and garlic soup with jamon serrano, egg and bread.

Toasted marcona almonds with sea salt.

Open fire-roasted red peppers, eggplant and sweet onions with sherry dressing.

Fried salt codfish fritter with honey aioli.

A selection of jamon iberico fermin, jamon serrano, lomo, salchichon and chorizo iberico de bellota fermin.

20-oz grilled all natural, grass-fed, bone-in ribeye with tumbet of potato and peppers.

Confit of piquillo peppers with iberico lardo.

A traditional paella of seasonal vegetables.

Chilled soup of almond and nougat with turron ice cream, grapes and moscatel.

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

Creamy, raw sheep's milk cheese served with toasted bread, quince paste and fig jam.

Choice of house-made ice cream or sorbets with a traditional catalan crisp.

Chickpea salad with piquillo peppers, piparra peppers and olive tapanade.

Selection of 3 cheeses.

Made with iberico ribs, butifarra sausage, chicken and green beans.

Mixed greens with pine nuts, fried capers, anchovies, idiazabal cheese with romesco and garlic dressing.

Mushroom fritters.

Traditional chicken fritters.

The very, very famous tapa of shrimp sauteed with garlic.

Garlic chicken soup with black garlic and egg 63deg.

Fried eggplant with local honey.

Sauteed spinach, pine nuts, raisins and apples.

Batter-fried shrimp with caper mayonnaise and black olive salt.

Layers of jasmine buds naturally scent Chinese green tea leaves for a gently piquant, yet rounded, aromatic brew.

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

Traditional 'paella' of toasted squid ink pasta with squid sofrito and octopus.

Boiled octopus with peewee potatoes, pimenton and olive oil.

Scallops with mojo rojo and almonds.

Salmon with seasonal vegetables and tomato sauce.

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

Olive oil ice cream with grapefruit.

House-made traditional chorizo with olive oil potato puree and cider sauce.

Grilled chicken thigh, ajillo sauce and black garlic.

Grilled hanger steak with piquillo pepper confit.

House-made butifarra sausage with wild mushrooms, orange and cinnamon.

Grilled merino lamb with rosemary sauce and honey aioli.

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

Breaded strip loin with quail egg and san simon cheese.

Literally meaning 'rice apart from shrimp, ' made with u-8 gulf shrimp.

Fried and rolled dough filled with chorizo iberico and potato with mustard aioli.

Crispy calamares with squid ink aioli.

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

Fried baby squid with aioli and piparra peppers.

Classic Spanish chilled tomato soup with pipirrana.

(D. O. Manchego, la mancha) a sweet and tangy sheep's milk cheese.

Literally meaning 'rice apart from lobster, ' made with lobster and cuttlefish.

Made with the ribs of the legendary blackfooted iberico de bellota pigs of Spain.

A traditional paella of chicken and wild mushrooms.

A true classic of chicken, rabbit and green beans.

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

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 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.

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

Endives, goat cheese, oranges and almonds.

Green beans with romesco and cana de cabra goat cheese.

Roasted sweet onions, pine nuts, valdeon blue cheese and oranges.

Seared piquillo peppers filled with cana de cabra goat cheese.

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.

Fried egg with royal osetra caviar.

Olives stuffed with anchovy and piquillo and 'ferran adria' liquid olives.

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.

Spanish omelet with potatoes and onions.

Seared fresh and conserved asparagus with asparagus mayonnaise.

Don bocarte Spanish anchovies.

Small golden leaf buds produce a rich amber color with earth and chocolate notes.

Slightly spicy chorizo wrapped in crispy potato with membrillo aioli.

Traditional catalan crystal bread with goat cheese, roasted peppers, roasted onion, eggplant and romesco.

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

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.

A dry-cured chorizo made with iberico meat.

18-month salt-cured serrano ham.

Peppermint and spearmint for soothing herbal infusion.