¡Buen Provecho! Frituras Embutidos Quesos
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EMBUTIDOS ¡BUEN PROVECHO! Jamón ibérico de bellota Fermín ‘Hey, you’re here! So start eating…’ Hand-carved, dry-cured ham from the Pan de cristal con tomate legendary free-range, acorn-fed, Toasted slices of uniquely crispy and ibérico pigs of Spain 35 per oz ethereal bread brushed with Jamón ibérico Fermín fresh tomato 12.5 Dry-cured ham from the legendary Anchoas Españolas black-footed Ibérico pigs of Spain 18 Don Bocarte Spanish anchovies 8.5 Jamón serrano Fermín Pasamontes Manchego 18-month salt-cured serrano ham 12 (D.O. Manchego, La Mancha) A sweet Lomo ibérico de bellota Fermín and tangy sheep’s milk cheese 6 Smoke-cured acorn-fed iberico pork loin 14 Piquillos Julian de Tolosa Chorizo ibérico de bellota Fermín Confit of piquillo peppers with A dry-cured chorizo made with ibérico lardo 6.5 ibérico meat 12 Salchichon ibérico de bellota Fermín A dry-cured sausage made with Ibérico FRITURAS meat 12 ‘Frying is overrated… Yeah right!’ Selección de embutidos Patatas bravas* A selection of jamón ibérico Fermín, jamón A Jaleo favorite; potatoes with serrano, lomo, salchichon and chorizo spicy tomato sauce and alioli 11.5 ibérico de bellota Fermín 30 Add jamón ibérico de bellota 15 Chistorra envuelta en patata frita* Slightly spicy chorizo wrapped in crispy potato with membrillo alioli 11 QUESOS Croquetas de pollo Selection of 3 cheeses 28 Traditional chicken fritters 12.5 Caña de Cabra con higos Croquetas de setas (Murcia) A soft, semi-sweet goat’s milk Mushroom fritters 12 cheese paired with raisin walnut bread and fig jam 12 Rollitos Murcianos de chorizo y patata* Fried and rolled dough filled with Idiazábal con membrillo chorizo Ibérico and potato with mustard (D.O. Idiazábal, Basque Country and alioli 12 Navarra) A smoked, nutty-flavored sheep’s milk cheese paired with quince paste 10 Berenjenas con miel Fried eggplant with local honey 9 San Simón con garapiñado de frutos secos (Galicia) A smoked cow’s milk cheese paired Dátiles con tocino ‘como hace todo el mundo’ with house-made nut brittle 10 Fried bacon-wrapped dates served with an apple-mustard sauce 14 La Peral con membrillo de peras y anacardos (Asturias) Sharp and creamy, mixed milk Buñuelos de bacalao* blue cheese paired with pear gelée and Fried salt codfish fritter with honey alioli 14.5 spiced cashews 10 Calamares romana con tinta alioli* Rey Silo Blanco con polvorón de piñones Crispy calamares with squid ink alioli 16 (Asturias) Intensely-flavored cow’s milk Gambas gabardina cheese with a pine nut crumble cookie 12 Batter-fried shrimp with caper mayonnaise Torta Pascualete con membrillo, higos, and black olive salt 20 y pan de cristal (Extremadura) Creamy, raw sheep’s milk cheese served with toasted bread, quince paste and fig jam 30 (not available with selection) *Consuming raw or undercooked meat, poultry, seafood, shell stock, or egg may increase your risk of foodborne illness, specially in case of certain medical conditions. Special menus are available for guests with certain allergies and dietary restrictions. Please ask your server. Menu items subject to seasonality and availability. SOPAS JOSÉ’S WAY ‘Slurping allowed! Sorry, Mom!’ ‘The only way!’ Tichi’s Gazpacho Cono de La Serena y límon Classic Spanish chilled tomato soup with La Serena cheese, lemon pith purée, pipiranna 12 almond dust cone 5 per cone Salmorejo Cono salmón crudo con huevas de salmón* Chilled tomato and garlic soup with Salmon tartar and smoked trout roe cone jamon serrano, egg and bread 14 5 per cone Sopa de ajo* Cono de escalivada y anchoa Garlic chicken soup with black garlic and Cone of fire-roasted eggplant, peppers and egg 63° 13 onions with anchovy butter 5 per cone Aceitunas rellenas y aceitunas ‘Ferran Adrià’ VERDURAS Olives stuffed with anchovy and piquillo and ‘Ferran Adrià’ liquid olives 14.5 Espárragos blancos con huevas trucha* Conserved white asparagus with asparagus José’s Taco* mayonnaise and smoked trout roe 14 Jamón ibérico de bellota with Royal Osetra caviar 25 each Ensalada verde con anchoa Mixed greens with pine nuts, fried capers, Ensaladilla rusa* anchovy, Idiazábal cheese with The ultimate Spanish tapa: a salad of romesco and garlic dressing 13 seasonal vegetables, mayonnaise and imported conserved tuna with Spanish trout Endibias con queso de cabra y naranjas roe 17 Endives, goat cheese, oranges and almonds 13 Coca con erizos de mar* Warm cristal bread with sea urchin and Manzana con hinojo y queso Manchego Echire butter and ibérico bacon 26 Sliced apple and fennel salad with Manchego cheese, walnuts and sherry dressing 13 Ostras ‘Gin & Tonic’* Rappahannock oysters with lemon, gin and Cebolla asada con Valdeón y naranjas tonic 25 Roasted sweet onions, pine nuts, Valdeón blue cheese and oranges 11 Tortilla Menorquina* Egg, sobrasada, mahon cheese and Pimientos del piquillo rellenos de caramelized onions 13 queso Caña de Cabra Seared piquillo peppers filled with Bikini Caña de Cabra goat cheese 13 Toasted ham and jamon serrano sandwich with spiced mustard alioli 20 Ensalada de garbanzo Chickpea salad with piquillo peppers, Migas con jamon y huevo frito piparra peppers and olive tapanade 15 Olive oil toasted bread with jamon iberico, grapes and an organic fried egg 20 Espinacas a la Catalana Sautéed spinach, pine nuts, raisins and Fabes estofadas con cordoniz apples 12 Stew of white beans, onion sofrito, seared Spanish quail and saffron 24 Escalivada Catalana Open fire-roasted red peppers, eggplant and sweet onions with sherry dressing 12.5 Tortilla de patatas clásica* Spanish omelet with potatoes and onions 12.5 Judias con romesco y Caña de Cabra Green beans with romesco and Caña de Cabra goat cheese 14 JOSE MAKES LARGE PLATES, TOO! CHEF’S TASTING MENUS Presa ibérico bellota con pan con tomate y The José Experience salsa verde* A tour of Spain with Jaleo’s favorite A special cut from head of the loin of the traditional and modern tapas legendery acorn-fed, black-footed ibérico 95 per person pigs of Spain 60 Spanish Sips Secreto ibérico bellota con pan on tomate y Enjoy specially selected Spanish salsa verde* wines to pair with your tasting menu It’s a secret! Skirt steak from the legendary 55 per person black-footed ibérico pigs of Spain served with toasted tomato bread, mojo verde and alioli 85 PESCADOS Y MARISCOS Chuleta asada* 20-oz grilled all natural, grass-fed, bone-in Salmón con pisto Manchego ribeye with tumbet of potato and peppers 75 Salmon with seasonal vegetables and tomato sauce 18 Arroz caldozo de gambas* Soupy rice with shrimp and alioli 50 Gambas al ajillo *Serves 5 The very, very famous tapa of shrimp sautéed with garlic 18 PAELLAS Pulpo a feira Maestro Alfonso Boiled octopus with peewee potatoes, When I was a young boy I would help my father pimentón and olive oil 17 cook paella, a country meal, using ingredients from surrounding fields and heat from burning Vieiras con piniones y PX* vines. At Jaleo, we bring you that tradition of Scallops with pinenuts and Pedro Ximenez cooking Spain’s native dish over a wood fire. Our reduction 22 unique paella kitchen is the first of its kind in America. Watch my team prepare our amazing ‘Rossejat’ paellas in the traditional style of my home Traditional ‘paella’ of toasted pasta with country. This is the best show in town! squid sofrito and shrimp 20 Please inquire with your server about which ‘Rossejat Negra’ paella is featured today. Entire pans of paella Traditional ‘paella’ of toasted squid ink are prepared to order for eight or more guests. pasta with squid sofrito and octopus 25 Arroz con costillas de cerdo ibérico CARNES de bellota Made with the ribs of the legendary black- Chorizo casero con puré de patatas al footed ibérico de bellota pigs of Spain 36 aceite de oliva House-made traditional chorizo with olive Arroz a banda con bogavante oil potato purée and cider sauce 18 Literally meaning ‘rice apart from lobster,’ made with lobster and cuttlefish 34 Pollo al ajillo y ajo negro Grilled chicken thigh, ajillo sauce and Arroz a banda con gambas black garlic 17 Literally meaning ‘rice apart from shrimp,’ made with U-8 Gulf shrimp 34 Carne asada con piquillos ‘Julián de Tolosa’* Grilled hanger steak with piquillo pepper Arroz de verduras de temporada confit 24 A traditional paella of seasonal vegetables 23 Costillas de cordero con salsa romero y Arroz de pollo y setas silvestres alioli de miel* A traditional paella of chicken and wild Grilled Merino lamb with rosemary sauce mushrooms 25 and honey alioli 25.5 Paella Valenciana ‘Rafael Vidal’ Mini pepito de ibérico* A true classic of chicken, rabbit and Spanish mini burger made from the green beans 26 legendary, acorn-fed, black-footed ibérico Paella Mixta pigs of Spain with ibérico bacon 8 each Made with ibérico ribs, butifarra sausage, Conejo al a Riojana chicken and green beans 35 Braised rabbit with cauliflower puree and sauteed vegetables 16 Carne de ciervo asada* Seared venison loin with red wine glace and Head Chef pearl onions 24 Luis Montesinos.