Jaleo by José Andrés Menu

Our most popular tasting menu, The Jaleo Experience takes your tapas to the next level with the addition of seasonal and specialty dishes, plus heartier servings.per person

Embrace the sophisticated side of Spain with José’s favorite selection of gastronomic tapas. Featuring premium cuts of meat and our most luxurious bites. per person

Salmon tartare and trout roe cone

Tomato marmalade and goat cheese cone

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

Rappahannock oysters with a traditional spanish piclked relish

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

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

Pressed traditional sandwich of Spanish ham and cheese

20-month cured Spanish Serrano ham from Salamanca

Cured acorn-fed pork sausage

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

A selection of all cured meats

Traditional fisherman’s soup made of mussels, shrimp and clams

Stuffed anchovy and piquillo pepper olives and liquid olives “Ferran Adrià”

Mixed greens with tomatoes, onions, olives and piparra peppers with sherry dressing

Red beet salad with citrus, pistachos and Valdeón cheese

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

Sliced apple and fennel salad with Manchego cheese, walnuts and sherry dressing

A warm brussels sprout salad tossed with sherry dressing, apricots, apples, grapes, and serrano ham

Salad of conserved tuna, fingerling potatoes, green beans, red onions, tomatoes, capers and hard-boiled eggs with sherry dressing

Catalan bean salad with tomato, onion, bell peppers, olives, and sherry dressing

Fried cod and potato fritters with honey alioli

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

A Jaleo favorite: fried potatoes with spicy tomato sauce and alioli

Slightly spicy chorizo wrapped in crispy potato with membrillo alioli

Sautéed spinach, pine nuts, raisins and apples

Sautéed cauliflower with dates and olives

Spanish omelet with confit potatoes and onions

Roasted red pepper, onion and eggplant with sherry dressing

Seared piquillo peppers filled with caña de cabra goat cheese

Sautéed wild mushrooms over potato puree and a poached egg

Moorish stew of chickpeas and spinach

Roasted sweet onions, pine nuts, and Valdeón blue cheese

Traditional ‘paella’ of toasted pasta with head on shrimp and squid

Basque-style squid with rice and squid ink sauce

Grilled octopus with “pimentón,” potatoes and confit tomatoes

Seared salmon with butternut squash puree, and pumpkin seed oil

Canelones stuffed with pork, chicken, foie gras, and bechamel

Grilled hanger steak with confit piquillo peppers

Grilled house-made pork sausage with sautéed white beans

House-made traditional chorizo with olive oil mashed potatoes and piquillo confit

Vegan rice with seasonal mushrooms and vegetables

Paella of chicken, vegetables and mushrooms

Literally meaning ‘rice apart from shrimp’, made with shrimp and calamari

A classic Spanish custard with‘espuma’ of Catalan cream

Olive oil ice cream with grapefruit

Rice pudding with arroz espuma, crispy caramelized rice, cinnamon and lemon syrup

Some claim that crispy fried churros were adapted from the Chinese pastry, youtiao, which was brought to Europe by the Portuguese. Others say it was invented by Spanish shepherds who named the pastry after the long-horned Churra sheep. Whoever we have to thank, our soft and crunchy churros are born to be dunked in rich chocolate.

A traditional sandwich with fresh tomato and Spanish omelette

Traditional mix of fried potatoes and organic free range fried eggs

Skillet-baked eggs with pisto Manchego and ibérico sobrasada

Toasted brioche with Idiazábal cheese sauce and 63° egg

A tour of Spain with Jaleo’s favorite traditional and modern brunch tapas 63 per person

A classic Spanish custard with‘espuma’ of Catalan cream and oranges

Olive oil ice cream with grapefruit

Arroz espuma, milk ice cream, caramelized rice