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 cheese, handmade from an ancient recipe. Nutty 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

Cured pork sausage from the legendary free range, acorn fed, black footed ibérico pigs of Spain.

Pimenton and garlic cured tenderloin from the legendary free range, acorn fed, black footed iberico pigs of Spain

Cured pork chorizo from the legendary free range, acorn fed, black footed iberico pigs of Spain.

A selection of all cured iberico meats.

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

House made stuffed olives with anchovies and roasted piquillo peppers.

Salmon tartare and trout roe cone.

La Serena sheep's milk cheese and quince paste cone.

A fried organic egg topped with white sturgeon caviar.

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

Ferran adria' liquid olives each.

The ultimate Spanish tapa potato salad with imported conserved tuna, carrots, peas and mayonnaise.

Spanish mini burger made from the legendary acorn fed, black footed iberico pigs of Spain and iberico bacon.

Classic chilled Spanish soup made of beets and tomatoes with goat cheese and pistachios.

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

Warm Brussels sprouts salad with oranges, pomegranate and yogurt.

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

Mixed greens with cherry tomatoes, onions, olives and pipirraba with sherry dressing.

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

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

Endives, goat cheese, oranges and almonds.

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

Traditional stewed vegetables topped with fried quail eggs.

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

Sauteed spinach, pine nuts, raisins and apples.

Spanish omelette with potatoes and onions, cooked to order.

Sauteed cauliflower with dates and olives.

Sauteed button mushrooms in a garlic and white wine sauce.

Traditional chicken fritters.

Jamon iberico fritters.

A selection of both croquetas.

Fried dough filled with an emulsion of cod, olive oil and potatoes and drizzled with honey.

Fried bacon wrapped dates served with an apple mustard sauce.

A Jaleo favorite fried potatoes with spicy tomato sauce and alioli.

Slightly spicy chorizo wrapped in crispy potato with membrillo aliol.

Fried fresh squid with squid ink alioli.

Pork roll filled with iberico ham and cheese, breaded and deep fried.

Crispy Japanese eggplant, finished with organic honey and lemon zest.

Mashed potato fritters with a goat cheese and catalan pork sausage center.

Fried baby squid from cadiz

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

Boiled octopus with peewee potatoes, pimenton and olive oil.

Traditional 'paella' of toasted pasta with shrimp and squid sofrito.

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

Five oysters with lemon, gin and tonic.

Baby squid from Cadiz sauteed with Spanish white beans.

Mussels served with pipirrana and a honey sherry dressing.

Seared salmon with traditional stewed vegetables.

Seared Trout over stewed garbanzos with spinach.

Seared Maine scallops with butternut squash puree, orange reduction and pumpkin seed.

Seared monkfish with confit potatoes and caramelized tomatoes.

Cuttlefish and ibérico pork meatball stew with potatoes and baby squid from Cadiz in a seafood broth .

Iberico pork tenderloin with blue cheese sauce.

Grilled house made pork sausage with sauteed white beans.

Pressed sandwich of iberico ham and manchego cheese.

Grilled hanger steak with confit piquillo peppers.

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

Grilled marinated chicken served with parsley puree and garlic sauce.

Canary Islands style marinated rabbit confit with apricot puree.

Grilled quail with rosemary sauce and honey alioli.

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

It's a secret. Skirt steak from the legendary black footed iberico pigs of Spain served with toasted tomato bread, mojo verde and alioli.

A tasting of the classic and most traditional Jaleo tapas.

A tour of Spain with Jaleo's favorite traditional and modern tapas.

Eat like José. A selection of José's top culinary tapas and plates from Spain, unique and adventurous.

Enjoy specially selected Spanish wines and beverages to pair to your tasting menu.

A true classic of chicken, rabbit and green beans.

Black fideo with calamari, Spanish octopus and squid ink.

Vegan rice with seasonal mushrooms and vegetables.

Rice with chicken and chef selected mushrooms.

Literally meaning, rice apart from shrimp, made with shrimp and calamari.

Made with the famous iberico de bellota pork ribs.

A flauta of preserved tuna, mayonnaise, shallots and hard boiled egg on flauta bread.

Classic chilled Spanish soup made of beets and tomatoes with goat cheese and pistachios.

Cucumbers, peppers and tomato salad with chicken.

Seasonal salad with citrus and goat cheese.

Seasonal Spanish omelette with fresh market ingredients.

Roasted peppers, onion, spinach and manchego cheese on ciabatta bread, served with romesco.

Thinly sliced roasted lamb topped with a salad of tomatoes and olives on ciabatta bread with alioli.

Jamon iberico, lettuce, tomato, manchego cheese and mayonnaise on a fresh brioche.

Grilled cheese, grilled manchego, valdeon and goat cheese on rustic bread, served with honey alioli.

Thinly sliced chicken and fried chicken breast, bacon, lettuce, tomato, piparra peppers and mustard mayonnaise.

Arroz a la Cubana sauteed rice served with tomato, bacon and organic free range fried egg.

House-made sobrasada on pan de cristal bread with fried quail eggs and honey.

Smoked salmon on cristal bread with hard boiled egg, goat cheese and capers.

Sweet-soaked Spanish toast with caramelized bananas and rum whipped cream.

Traditional mix of fried potatoes and organic free range fried eggs.

Griddled sandwich with jamón, idiazabal cheese and piquillo, topped with a fried egg.

Baked egg skillet with stewed vegetables and sobrasada.

Sauteed rice served with tomato, bacon and organic free range fried egg.

Grilled hanger steak with organic free range fried egg, potatoes and valdeón cheese sauce.

A traditional sandwich with fresh tomato and Spanish omelette.

Fried egg on toasted brioche with jamón ibérico de bellota and ibérico hollandaise.

Fresh grapefruit juice.

Fresh orange juice.

Elegant, velvety-smooth coffee made by smallholder farmers in the highest mountains of southeastern haiti. Notes of black pepper, vanilla, and root beer.

The quintessential classic coffee with rich flavor, aroma, full body, and balanced acidity minus the caffeine.

This coffee exemplifies honey-sweet, roasted nuttiness that is perfect when brewed as espresso.

Espresso with a drop of steamed milk.

Classic earl grey tea.

Morrocan mint: a blend of green tea and organic spearmint.

Blood orange, hibiscus blossom and apple tisane.

Cinnamon, dried apricot and Egyptian marigold.

Olive oil ice cream with grapefruit.

A classic Spanish custard with 'espuma' of catalan cream and oranges.

Chocolate flan with caramelized bread, olive oil and brioche ice cream.

Basque goat cheesecake served with seasonal sorbet.

Creamy, raw sheep's milk cheese served with toasted bread, quince paste and fig jam - serves 4-6.