RESTAURANT WEEK DINNER MENU Choose one from each section 35 per person
Endibias con queso de cabra y naranjas Endives, goat cheese, oranges and almonds Ensalada verde con tomates, cebolla, aceitunas y piparras Mixed greens with tomatoes, onions, olives and piparra peppers with sherry dressing Cebolla asada con queso Valdeón Roasted sweet onions, pine nuts and Valdeón blue cheese Sopa de calabaza con queso de cabra y semillas de calabaza Butternut squash soup with goat cheese and candied pumpkin seeds
Ensalada de remolacha Red beet salad with citrus, pistachos and Valdeón cheese Espinacas a la catalana Sautéed spinach, pine nuts, raisins and apples Patatas bravas* A Jaleo favorite: fried potatoes with spicy tomato sauce and alioli Coliflor salteada con aceitunas y dátiles Sautéed cauliflower with dates and olives
Dátiles con tocino ‘como hace todo el mundo’ Fried bacon-wrapped dates served with an apple-mustard sauce Croquetas de pollo Traditional chicken fritters Gambas al ajillo The very, very famous tapa of shrimp sautéed with garlic Setas al ajillo Sautéed button mushrooms in a garlic and white wine sauce
Salmón con puré de purrusalda Seared salmon with potato and leek purée Arroz cremoso de setas Creamy rice with mushrooms and idiazábal cheese Lomo de cerdo Grilled pork loin served with roasted sweet onions and a Valdeón blue cheese sauce Pollo a la catalana Catalan style chicken stew with mashed potatoes
Flan al estilo tradicional de mamá Marisa con espuma de crema catalana A classic Spanish custard with ‘espuma’ of Catalan cream and oranges Arroz con leche ‘Tia Chita’ Crispy caramelized rice and creamy rice pudding with vanilla, lemon and cinnamon ‘Pan con chocolate’ Chocolate custard with caramelized bread, olive oil and brioche ice cream
RESTAURANT WEEK WINE PAIRING 25 per person Brut Rosé Naveran, Cava-Pinot Noir, (Parellada) 2018 Fino Inocente Valdespino, Palomino Fino Liquid Geography CVA, Garnacha 2019 Relativo Wineissocial, Tempranillo, (Garnacha) 2016 Cesar Florido Dorado Chipiona-Moscatel
*This item is cooked to guest preference and/or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, shellfish or eggs may increase your risk of foodborne illness. RESTAURANT WEEK WINE SELECTION
BTG BTB ESPUMOSO / SPARKLING D.O. Cava Marfil Brut Alella Vinícola, Xarel·lo, Parellada, Macabeo NV 30
BLANCO / WHITE D.O. Terra Alta Via Terra Edetària CVA, Garnacha Blanca 2019 10 40
D.O. Ribeiro Eira dos Mouros Casal del Arman, Treixadura (Blend) 2018 45
D.O. Valdeorras Louro Rafa Palacios, Godello 2018 60
ROSADO / ROSÉ D.O. Ca Rioja Liquid Geography CVA, Garnacha 2019 10 40
TINTO / RED D.O.Ribeira Sacra Massimo D’Mateo, Mencía 2018 44
D.O.Ca. Rioja Relativo Wineissocial, Tempranillo, Garnacha 2016 8 32
D.O. Ribera del Duero Cuando El Rio Suena Virgen de la Asunción, Tempranillo 2017 9 36
DON’T FORGET TO VISIT OUR WINE SHOP, LOCATED UPSTAIRS! Enjoy our sommelier’s selection of Spanish wines that are perfect gifts, or to take home!