QUESOS ¡BUEN PROVECHO! Selection of three 16 ‘Hey, you’re here! So start eating…’ Selection of five 24

Pan de cristal con tomate Caña de cabra Toasted slices of uniquely crispy and (Murcia) A soft, semi-sweet goat’s milk ethereal bread brushed with cheese with raisin walnut bread, fig jam fresh tomato 10 San Simón Flauta de jamón ibérico Fermín (D.O. Galicia) A birch-smoked cow’s milk Flauta bread brushed with tomato and cheese with fried marcona almonds extra virgin olive oil, topped with cured ham from the legendary acorn-fed Queso Manchego Pasamontes ibérico pigs of Spain 15 A traditional raw Manchego cheese paired with compressed apples in moscatel Plato de queso Manchego Pasamontes Rey Silo Blanco Raw sheep’s milk cheese, handmade (D.O. Asturias) Intensely-flavored cow’s from an ancient recipe. Nutty with a milk cheese with honey, rosemary and tangy, lingering flavor 14 pine nut shortbread

Anchoas Don Bocarte Rey Silo Rojo Don Bocarte Spanish anchovies with (D.O. Asturias) A bold and spicy raw cow’s pan de cristal and fresh tomato 25 milk cheese with pimentón, paired with almonds and bitter orange jam

Queso Payoyo con membrillo y EMBUTIDOS tortas de aceite Goat’s Milk cheese from Cádiz served with Jamón ibérico de bellota Fermín quince paste and sweet olive oil cracker 48-month cured ham from the legendary free range, acorn-fed, black-footed Valdeón ibérico pigs of Spain 22 (D.O. Asturias) An intensely flavored blue cheese of cow and goat’s milk with raisins Jamón ibérico Fermín and Pedro Ximénez compressed pears 36-month cured ham from the legendary black-footed ibérico pigs of Spain 14 Torta Pascualete A creamy, raw sheep’s milk cheese served Lomo ibérico de bellota Fermín with toasted pan de cristal bread, quince Pimentón and garlic cured tenderloin paste and fig jam (serves 2-4) 26 from the legendary free range, acorn-fed, black-footed ibérico pigs of Spain 15 CONOS, LATAS Y MÁS Chorizo ibérico de bellota Fermín Cured pork chorizo from the legendary Aceitunas rellenas de anchoas y free range, acorn-fed, black-footed pimientos del piquillo ibérico pigs of Spain 12 House-made stuffed olives with anchovies and roasted piquillo peppers 7.5 Selección de ibéricos A selection of all cured ibérico meats 35 Erizos de mar con pipirrana* Sea urchin with diced peppers, tomatoes, cucumbers and trout roe 6.5 each

Cono de salmón crudo con huevas de trucha* Salmon tartare and trout roe cone 4 each

Cono de Queso de oveja ‘La Serana’ con membrillo Queso de Oveja sheep’s milk cheese and quince paste cone 3 each Manzanas con hinojo y JOSÉ’S WAY queso Manchego ‘The only way!’ Sliced apple and fennel salad with Manchego cheese, walnuts and Huevo frito con caviar* sherry dressing 8.5 A fried organic egg topped with white sturgeon caviar 16 Ensalada de remolacha con cítricos Salad of red beets, citrus, Valdeón Coca con erizos de mar* cheese and pistachios with sherry Warm and crusty cristal bread topped dressing 10.5 with butter and sea urchin 24 VERDURAS Aceitunas ‘Ferran Adrià’ ‘Ferran Adrià’ liquid olives 2.5 Endibias con queso de cabra y naranjas Ibérico de bellota mini hamburguesas Endives, goat cheese, oranges Spanish mini burger made from the and almonds 7.5 legendary acorn-fed, black-footed ibérico pigs of Spain and ibérico bacon Escalivada catalana 7.5 each Roasted red peppers, eggplant and sweet onions with sherry dressing, served with Ensaladilla rusa* toasted bread 7 The ultimate Spanish tapa: potato salad with imported conserved tuna, carrots, Papas arrugás peas and mayonnaise 7.5 Canary Island-style wrinkled baby José’s way with Spanish trout roe 15.5 potatoes served with mojo verde and mojo rojo sauces 9 Pimientos del piquillo confitados ‘Don Julián de Tolosa’ Pisto manchego con huevos* Confit of piquillo peppers with ibérico Traditional stewed vegetables topped lardo and pan de cristal 12.5 with fried quail eggs 13 SOPAS Y ENSALADAS Trigueros con romesco Grilled asparagus with romesco sauce 11 ‘Slurping allowed! Sorry, Mom!’ Empedrat de mongetes Gazpacho de remolacha Traditional Catalan bean salad with A chilled soup with red beets, tomato, tomatoes, onions, black olives and peppers, cucumber, vinegar, bread and sherry dressing 8 garlic 10 Pimientos del piquillo rellenos Sopa de pescado ‘va por ti Clemente’ Traditional fisherman’s soup made of de queso Seared piquillo peppers filled with mussels, shrimp and clams 12 caña de cabra goat cheese 7 Coles de bruselas* A warm Brussels sprout salad tossed Arroz cremoso de setas Creamy rice with seasonal mushrooms with olive oil, apricots, apples, grapes and Idiazábal cheese 8.5 and serrano ham 9

Ensalada campera Espinacas a la catalana Sautéed spinach, pine nuts, raisins Salad of conserved tuna, fingerling and apples 9 potatoes, green beans, tomatoes and hard-boiled eggs 12 Tortilla de patatas al momento* Ensalada verde con queso Idiazábal Spanish omelette with potatoes and onions, cooked to order 7.5 Mixed greens with Idiazábal cheese, Spanish anchovies and garlic anchovy dressing 9 Ostras ‘Gin & Tonic’* FRITURAS Five oysters with lemon, gin and tonic 15 ‘Frying is overrated… Yeah right!’ Puntillitas de Cádiz salteadas Croquetas de pollo con pochas Traditional chicken fritters 10 Baby squid from Cádiz sautéed with Spanish white beans 18 Croquetas de jamón Add a fried organic egg 3 Cured ibérico ham fritters 12 Bacalao con Samfaina Plato mixto de croquetas Seared codfish with a Catalan A selection of both croquetas 13 vegetable stew 14 Buñuelos de bacalao* Salmon con purrusalda Fried cod and potato fritter with Seared salmon with potato leak purée honey alioli 9.5 and crispy leeks 12 Dátiles con tocino ‘como hace Gambas con gabardina todo el mundo’ Batter-fried shrimp with Fried bacon-wrapped dates served with caper mayonnaise 13 an apple-mustard sauce 9

Patatas bravas* CARNES A Jaleo favorite: fried potatoes with spicy tomato sauce and alioli 8.5 Solomillo al cabrales* Ibérico tenderloin with blue cheese Chistorra envuelta en patata frita* sauce 20 Slightly spicy chorizo wrapped in crispy potato with membrillo alioli 7.5 Butifarra casera con mongetes ‘Daniel Patrick Moynihan’* Pulpo a la romana* Grilled house-made pork sausage with Fried fresh squid with garlic alioli 10 sautéed white beans 8.5

Flamenquines Canelones de cerdo gratinados con Rock Spring Farm pork roll filled with salsa de béchamel ibérico ham and cheese, breaded and Pork and foie gras canelones with deep-fried 18 bechamel sauce 14

Codorniz con lentejas* PESCADOS Y MARISCOS Grilled quail with lentils 12

Gambas al ajillo Bikini de jamón ibérico con The very, very famous tapa of shrimp queso manchego sautéed with garlic 15 Pressed sandwich of ibérico ham and Manchego cheese 10 Pulpo a la Gallega ‘Maestro Alfonso’ Boiled octopus with peewee potatoes, Lomo de buey con piquillos* pimentón and olive oil 12 Grilled hanger steak with confit piquillo peppers 12.5 Puntillitas a la Andaluza* Fried baby squid from Cádiz 16 Chorizo casero con puré de patatas al aceite de oliva Salpicón de cangrejo* House-made traditional chorizo with Jumbo lump crabmeat with cucumbers, olive oil mashed potatoes and cider peppers, tomatoes, cauliflower and sauce 9.5 brandy sauce 14 Pollo al ajillo con salsa verde ‘Rossejat’* Grilled marinated chicken served with Traditional ‘paella’ of toasted pasta with parsley purée and garlic sauce 10 shrimp and squid sofrito 16 Conejo en salmorejo con Vieiras con Guisantes Seared scallops with green peas puré de albaricoques Canary Islands-style marinated rabbit and mint 14 confit with apricot purée 10 PAELLAS DEL DÍA CHEF’S TASTING MENUS When I was a young boy, I used to help Available every day from 4 PM my father cook the best-known dish in Spanish cuisine: paella. He would put me until 45 minutes prior to closing in charge of the open fire where we would Jaleo Classics cook for our friends and family. This is where I learned the art of controlling the A tasting of the classic and most heat, a skill needed by any chef. While traditional Jaleo tapas heat is important to creating the perfect 55 per person paella, the real star is the rice. Bomba The Jaleo Experience from Valencia or Calasparra from Murcia A tour of Spain with Jaleo’s favorite are the best to absorb all the amazing traditional and modern tapas flavors and to keep a perfect texture. 70 per person ¡Buen provecho!- José Andrés Two of the five paellas below are José’s Way available. Please inquire with your server Eat like José! A selection of José’s which paellas are featured today. Entire top culinary tapas and plates from pans of paella are prepared to order Spain, unique and adventurous for six or more guests and presented 95 per person tableside. Please allow up to 45 minutes of preparation time for all paellas. If you would like a specific paella for your visit, please call us 24 hours in advance to JOSÉ MAKES LARGE place your order. PLATES TOO Available all day weekends, and Monday through Friday 5 PM until 45 minutes Presa ibérica de bellota prior to closing. Grilled boneless shoulder from the legendary acorn-fed, black-footed Paella Valenciana ibérico pigs of Spain served with piquillo A true classic of chicken, rabbit, and confit and mashed potatoes 65 green beans 45

Secreto ibérico bellota con pan con Fideo negro con pulpo* tomate y salsa verde* Black fideo with squid, Spanish octopus It’s a secret! Skirt steak from the and squid ink 48 legendary black-footed ibérico pigs of Spain served with toasted tomato bread, Arroz de setas y verduras mojo verde and alioli 60 Vegan rice with seasonal mushrooms and vegetables 40

Arroz de pollo y setas silvestres* A traditional paella of chicken and chef selected mushrooms 40

Arroz a banda con gambas* Literally meaning, ‘rice apart from shrimp’, made with wild caught gulf white shrimp and squid sofrito 42

*Please be aware that consuming raw or undercooked food increases your risk of foodborne illness. Special menus are available for guests with certain allergies and dietary restrictions. Please ask your server.