Jaleo by José Andrés Menu

Marinated olives and manchego

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

Roasted sweet onions, pine nuts, and Mama Marisa blue cheese

Endives, goat cheese,oranges and almonds

Crispy japanese eggplant, finished with organic honey and lemon zest

Grilled house-made pork sausage with sauteed white beans

Arroz espuma, caramelized rice

One white, one red, one sparkling house selections

3 bottles of Vina Albina Gran Reserva 2016

The origins of Emilio Lustau S.A. date back to 1896, when Mr. José Ruiz-Berdejo, a secretary to the Court of Justice, started cultivating the vines of the family’s state, named Nuestra Señora de la Esperanza, in his spare time. In these humble beginnings he made wines which were then sold on to larger Sherry producers. This activity was known as being an almacenista or stockeeper\r\n\r\nBright amber color with golden hints. This complex Amontillado shows intense smoky wood, and nutty aromas, resulting from years of aging in the bodegas of Jerez.\r\n\r\nDry and elegant on the palate, with a long spicy aftertaste. Aged following a biological aging the first part of its life, then passing on to a longer period under oxidative aging, inside the Bodega Emperatriz Eugenia in Jerez de la Frontera.

Started on the 25th Jaleo Anniversary exclusively for José.\r\n\r\nThe Raventós i Blanc estate, which has belonged to the Raventós family since 1497, covers 300 acres of vineyards, woodlands, and a lake in Sant Sadurní d’Anoia. Following this line of succession, in 1872 Josep Raventós Fatjó made the first bottle-fermented wine in Spain using native grapes from this estate. Raventós i Blanc, the longest, documented viticulture tradition in the world, has been owned by the same family since 1497.\r\n\r\nFresh, clean, vibrant, and creamy. Fennel, citrus peel, green apple, white flowers, creamy notes.

Jorge Ordóñez Selections – Fine Estates from Spain, Inc. is a family owned and operated exclusive national agent and importer of Spanish wines servicing the United States & Puerto Rico. Founded in 1987 by Jorge Ordóñez, our company was the first national specialty importer of Spanish wines that introduced the wines of Spain to the United States at a time when less than a dozen labels of large commercial brands were being commercialized in the US.\r\n\r\nFragrant on the nose, peachy and floral notes, round texture, salty finish with birch acidity

A partnership between JAG and Ole Obrigado to support WCK. Half of the benefits go to WCK.\r\n\r\nPale pink. Aromas and flavors of strawberries, red-currant and white pepper show very good clarity and energy. Concentrated yet lithe rosado, with a nervy acid structure providing shape and lift. Finishes taut and minerally, with an echo of red berries

Since 1999, José Manuel has developed a reputation amongst his peers as one of the top winemakers in Spain. Now, his bodega produces less than 5,000 cases per year of small lot, hand-crafted wines from approximately 18 hectares of vineyards within the Tierra Estella sub-region of Navarra in northern Spain. Maria Saenz-Olazabal, his wife, collaborates with him on two stunning lines of wines: Alzania, and Saenz-Olazabal.\r\n\r\nRich and dark, giving way to gorgeous aromas of fresh currant, blackberry, mature red and black fruit, olive, pork fat, and a touch of balsamic. The palate follows suit well with driven fruit, a full-body, remarkably high acidity, and a long incredible finish.

Alvear Pedro Ximénez de Añada is the family's most unique and esoteric sweet Pedro Ximénez. The first vintage was produced by Alvear at Jorge's urging, and when it was released, it became the first vintage dated PX sweet wine ever released in the history of Montilla-Moriles. The grapes, which are harvested green, are sun dried on straw mats for a week before being pressed in a traditional olive oil press. The incredibly sweet must decants in concrete tinajas; the best are selected for this cuvée, and after decanting and settling are fortified to 16% ABV.\r\n\r\nAromas of preserved fig, orange zest and dark chocolate prepare the taste buds for flavors of dried black currant, caramel, candied orange and a hint of coffee bean. This luscious wine is syrupy on the palate, with a bold line of acidity that keeps it fresh

Spanish fried egg, garlic rice, tomato sauce, Spanish sausage, caramelized banana