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¡Buen Provecho! Quesos Embutidos Frituras

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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 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 QUESOS meat 12 Selection of 3 cheeses 28 Selección de embutidos Caña de cabra con higos A selection of jamón ibérico Fermín, jamón (Murcia) A soft, semi-sweet goat’s milk serrano, lomo, salchichon and chorizo cheese paired with raisin walnut bread ibérico de bellota Fermín 30 and fig jam 10 Add jamón ibérico de bellota 15 Idiazábal con membrillo (D.O. Idiazábal, Basque Country and FRITURAS Navarra) A smoked, nutty-flavored sheep’s ‘Frying is overrated… Yeah right!’ milk cheese paired with quince paste 10 Patatas bravas* San Simón con garapiñado de frutos secos A Jaleo favorite with spicy tomato sauce (Galicia) A smoked cow’s milk cheese paired and alioli 11.5 with house-made nut brittle 10 Chistorra envuelta en patata frita* La Peral con membrillo de peras y anacardos Slightly spicy chorizo wrapped in (Asturias) Sharp and creamy, mixed milk crispy potato with membrillo alioli 11 blue cheese paired with pear gelée and spiced cashews 10 Croquetas de pollo Traditional chicken fritters 12.5 Rey Silo Blanco con polvorón de piñones (Asturias) Intensely-flavored cow’s milk Croquetas de mariscos cheese with a pine nut crumble cookie 12 Shrimp and lobster fritters 14 Rey Silo rojo con albaricoques y almendras Rollitos Murcianos de chorizo y patata* (Asturias) Intensely-flavored cow’s milk Fried and rolled dough filled with chorizo cheese with pimentón, paired with apricots and potato with mustard alioli 12 and Marcona almonds 12 Berenjenas con miel Torta Pascualete con membrillo, higos, Fried eggplant with local honey 9 y pan de cristal Dátiles con tocino ‘como hace todo el mundo’ (Extremadura) Creamy, raw sheep’s milk Fried bacon-wrapped dates served with an cheese served with toasted bread, quince apple-mustard sauce 14 paste and fig jam 30 (not available with selection) Buñuelos de bacalao* Salt codfish deep-fried with honey alioli 14.5 Calamares romana con tinta alioli* Fried calamares with squid ink alioli 16 Puntillas con alioli y piparra* Fried baby squid with alioli and piparra peppers 22 *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. JOSÉ’S WAY SOPAS ‘The only way!’ ‘Slurping allowed! Sorry, Mom!’ Cono de La Serena y límon Tichi’s Gazpacho La Serena cheese, lemon pith purée, Classic Spanish chilled tomato soup with almond dust cone 5 per cone pipiranna 12 Cono salmón crudo con huevas de salmón* Sopa de ajo con cangrejo Salmon tartar and salmon roe cone 5 per cone Chilled almond and garlic soup with crabmeat and grapes 14 Cono de escalivada y anchoa Cone of fire-roasted eggplant, peppers and Salmorejo onions with anchovy butter 5 per cone Chilled tomato and garlic soup with jamon serrano, egg and bread 14 Aceitunas rellenas y aceitunas ‘Ferran Adrià’ Olives stuffed with anchovy and piquillo and ‘Ferran Adrià’ liquid olives 14.5 VERDURAS Presa ibérica crudo ahumado* Espárragos blancos con mayonesa* Cold-smoked pork, rosemary oil and black Seared fresh and conserved asparagus with olive salt 18 asparagus mayonnaise 12.5 José’s Taco* Endibias con queso de cabra y naranjas Jamón ibérico de bellota with Royal Osetra Endives, goat cheese, oranges and caviar 25 each almonds 13 Ensaladilla rusa* Manzana con hinojo y queso Manchego The ultimate Spanish tapa: a salad of Sliced apple and fennel salad with Manchego seasonal vegetables, mayonnaise and cheese, walnuts and sherry dressing 13 imported conserved tuna with Spanish Cebolla asada con Valdeón y naranjas trout roe 17 Roasted onions, pine nuts, Valdeón blue Coca con erizos de mar* cheese and oranges 11 Warm and crusty cristal bread with sea Espinacas a la catalana urchin and butter and ibérico bacon 26 Sautéed spinach, pine nuts, raisins and Ostras ‘Gin & Tonic’* apples 12 Oysters with lemon, gin and tonic 25 Escalivada catalana Tortilla menorquina* Open fire-roasted red peppers, eggplant Egg, sobrasada, mahon cheese and and sweet onions with sherry dressing 12.5 caramelized onions 13 Tortilla de patatas clásica* Taco de huevo con trufa y caviar* Spanish omelet with potatoes and Fried egg with truffles and Royal Osetra onions 12.5 caviar 26 each Trigueros con romesco Tortos nacho manzano Grilled asparagus with romesco sauce 12 Masa corn cakes with caramelized onion Ensalada de coles de bruselas con and egg 12 each albaricoques, manzanas y jamón serrano Add Royal Osetra caviar 8 Warm brussels sprouts salad with apricots, Bocadillo de cachete de ternera apple and serrano ham 12 Wagyu cheek steamed bun with pickled Ensalada Mandarina y yogurt cucumber and apple mustard 10 each Mixed greens with mandarins and yogurt 12 Bikini Ensalada de Garbanzo Toasted ham and jamon serrano sandwich Chickpea salad with piquillo peppers, with spiced mustard alioli 20 piparra peppers and olive tapanade 15 *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. CARNES CHEF’S TASTING MENUS Montadito de sobrasada y huevo The José Experience de cordoniz* A tour of Spain with Jaleo’s favorite Toasted sobrasada sandwich with quail egg traditional and modern tapas and local honey 7 each 75 per person Chorizo casero con puré de patatas al Spanish Sips aceite de oliva Enjoy specially selected Spanish House-made traditional chorizo with olive wines to pair with your tasting menu oil potato purée and cider sauce 18 55 per person Pollo al ajillo y ajo negro Grilled chicken thigh, ajillo sauce and black garlic 17 JOSE MAKES LARGE PLATES, TOO! Cachopo con jamón salado y huevo Presa ibérico bellota con pan con tomate y de cordoniz* salsa verde* Breaded strip loin with quail egg and san A special cut from head of the loin of the simón cheese 24 legendery acorn-fed, black-footed ibérico Carne asada con escabeche* pigs of Spain 60 Grilled hanger steak with escabeche 22 Secreto ibérico bellota con pan on tomate y Costillas de cordero con salsa romero y salsa verde* alioli de miel* It’s a secret! Skirt steak from the legendary Grilled Merino lamb with rosemary sauce black-footed ibérico pigs of Spain served and honey alioli 25.5 with toasted tomato bread, mojo verde and alioli 85 Chuleta asada* PAELLAS 20-oz grilled all natural, grass-fed, bone-in When I was a young boy I would help my father ribeye with tumbet of potato and pepper 75 cook paella, a country meal, using ingredients from surrounding fields and heat from burning Bogavante Frito a la Andaluza vines. At Jaleo, we bring you that tradition of Fried whole lobster with caper cooking Spain’s native dish over a wood fire. Our mayonnaise 45 unique paella kitchen is the first of its kind in America. Watch my team prepare our amazing paellas in the traditional style of my home PESCADOS Y MARISCOS country. This is the best show in town! Lubina con pisto Manchego Pans of paella are prepared over our wood Lubina with pisto Manchego and grill for the house and tapas portions are tomato sauce 18 served when ready. Please inquire with your Gambas al ajillo server about which paella is featured today. The very, very famous tapa of shrimp Entire pans of paella are prepared to order for sautéed with garlic 18 eight or more guests. Pulpo a feira Maestro Alfonso Arroz con costillas de cerdo ibérico Boiled octopus with peewee potatoes, de bellota pimentón and olive oil 17 Made with the ribs of the legendary black- footed ibérico de bellota pigs of Spain 36 Vieiras con romesco y aceite de perejil Seared scallops with romesco sauce and Arroz a banda con bogavante parsley oil 20 Literally meaning ‘rice apart from lobster,’ made with lobster and cuttlefish 34 ‘Rossejat’ Traditional ‘paella’ of toasted pasta with Arroz a banda con gambas squid sofrito and shrimp 20 Literally meaning ‘rice apart from shrimp,’ made with shrimp 30 ‘Rossejat Negra’ Traditional ‘paella’ of toasted squid ink Arroz de verduras de temporada pasta with squid sofrito and octopus 25 A traditional paella of seasonal vegetables 23 Empanadia de atún Arroz de pollo y setas silvestres Galician style empanada 10 A traditional paella of chicken and wild mushrooms 25 Salpicon de congrejo Crab salad with sherry dressing and Paella Valenciana ‘Rafael Vidal’ salsa rosa 20 A true classic of chicken, rabbit and green beans 26 Piquillo Txangurro Piquillo pepper stuffed with crab 14 .
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  • Technique of the Quarter: Examining Sauces

    Technique of the Quarter: Examining Sauces

    TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter.