Spanish Diner Bethesda

Toasted slices of uniquely crispy and ethereal bread brushed with fresh tomato

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

Raw sheep's milk, handmade from an ancient recipe. Nutt with a tangy, lingering flavor.

Don Bocarte Spanish anchovies with pan de cristal and fresh tomato

48-month cured ham from the legendary free range, acorn-fed, black-footed ibérico pigs of Spain.

36-month cured ham from the legendary black-footed ibérico pigs of Spain.

24-month dry-cured serrano ham.

Pimentón and garlic cured tenderloin from the legendary free range, acorn-fed, black-footed ibérico pigs of Spain.

Cured acorn-fed pork chorizo.

Cured acorn-fed pork sausage.

A selection of all cured ibérico meats.

(Murcia) A soft, semi-sweet goat's milk cheese with raisin walnut bread, fig jam.

(D.O. Galicia) A birch-smoked cow's milk cheese with house-made nut brittle.

A traditional raw Manchego cheese paired with compressed apples in moscatel.

(D.O. Asturias) A bold and spicy raw cow's milk cheese with honey, rosemary and pine nut shortbread.

(D.O. Asturias) A bold and spicy raw cow's milk cheese with pimentón, paired with almonds and bitter orange jam.

(D.O. Idiazábal, Basque Country and Navarra) A smoked, nutty-flavored raw sheep's milk cheese paired with house-made quince paste.

(D.O. Asturias) An intensely flavored blue cheese of cow and goat's milk with raisins and Pedro Ximénez compressed pears.

A creamy, raw sheep's milk cheese served with toasted bread, quince paste and fig jam (serves 2-4).

Aged, tangy raw goat's milk cheese served with toasted pan de cristal, fig jam and house-made nut brittle.

House-made stuffed olives with anchovies and roasted piquillo peppers.

Salmon tartare and trout roe cone.

Queso de Oveja sheep’s milk cheese and quince paste cone .

Sea urchin with diced peppers, tomatoes, cucumbers and trout roe.

A fried organic egg topped with white sturgeon caviar.

Warm and crusty cristal bread topped with butter and sea urchin.

'Ferran Adrià' liquid olives.

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

The ultimate Spanish tapa, a salad of potatoes, imported conserved tuna and mayonnaise.

Chilled red beet soup with goat cheese and pistachios.

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

Salad of conserved tuna, fingerling potatoes, green beans, tomatoes and hard-boiled eggs.

Mixed greens with Idiazábal cheese, Spanish anchovies and garlic anchovy dressing.

Mixed greens with Idiazábal cheese, Spanish anchovies and garlic anchovy dressing.

Lentil salad with sherry dressing and Pedro Ximénez air.

Sliced apple and fennel salad with Manchego cheese, walnuts and Sherry dressing.

Salad of red beets, citrus, Valdeón cheese and pistachios with sherry dressing.

Warm Brussels sprouts salad with apricots, apples and ham.

Endives, goat cheese, oranges and almonds.

Roasted sweet onions, pine nuts and Valdeón blue cheese.

Roasted red peppers, eggplant and sweet onions with Sherry dressing, served with toasted bread.

Canary Island-style wrinkled baby potatoes served with mojo verde and mojo rojo sauces.

Sautéed mushrooms with garlic.

Traditional stewed vegetables topped with fried quail eggs.

Grilled asparagus with romesco sauce.

Traditional Catalan bean salad with tomatoes, onions, black olives and Sherry dressing.

Creamy rice with seasonal mushrooms and Idiazábal cheese.

Sautéed cauliflower with dates and olives.

Sautéed spinach, pine nuts, raisins and apples.

Spanish omelette with potatoes and onions, cooked to order.

Traditional chicken fritters.

Cured ibérico ham fritters.

A selection of both croquetas.

Fried cod and potato fritter with honey alioli.

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

A Jaleo favorite: fried potatoes with spicy tomato s.auce and alioli

Potatoes with ‘Cabrales’ blue cheese sauce.

Slightly spicy chorizo wrapped in crispy potatoes with membrillo alioli.

The very, very famous tapa of shrimp sautéed with garlic.

Calamari seared on the 'plancha' with traditional squid ink and white rice.

Boiled octopus with peewee potatoes, pimentón and olive oil.

Fried baby squid.

Jumbo lump crabmeat with cucumbers, peppers, tomatoes, cauliflower and brandy sauce.

Traditional 'paella' of toasted pasta with shrimp and calamari.

Seared scallops with butternut squash purée, orange segments and pumpkin seeds.

Five oysters with lemon, gin and tonic.

Baby squid from southern Cádiz sautéed with Spanish white beans.

Salmon crudo with anchovy-lemon oil.

Seared salmon with potato leek purée and crispy leeks.

Seared bass with a traditional Basque garlic and pimenton dressing.

Grilled fresh tenderloin from the legendary acorn-fed, black-footed ibérico pigs of Spain, served with roasted apples.

Grilled house-made pork sausage with sautéed white beans.

Grilled quail with rosemary sauce and honey alioli.

Pressed sandwich of ibérico ham, Manchego cheese and truffles.

Grilled hanger steak with mustard sauce and Valdeón blue cheese.

House-made traditional chorizo with olive oil mashed potatoes and cider sauce.

Slow-cooked chicken thighs with black garlic.

Canary Island-style marinated rabbit confit with apricot purée.

Rock Spring Farm pork roll filled with ibérico ham and cheese, breaded and deep-fried.

Braised lamb with potatoes and garlic.

Grilled boneless shoulder from the legendary acorn-fed, black-footed ibérico pigs of Spain served with piquillo confit and mashed potatoes.