Jaleo® by José Andrés Menu
Unpasteurized sheep’s milk cheese. Nutty with a tangy, lingering flavor.
The classic chilled Spanish soup with tomatoes, green bell peppers and cucumber
A selection of ibérico cured meats with chorizo, salchichon and paletilla
Pressed sandwich of Serrano and Sweet ham with Manchego cheese. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Flauta with queso manchego, grated tomato and serrano ham. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Flauta with queso manchego, grated tomato and Chorizo Iberico de bellota. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Flauta with queso manchego, grated tomato and Salchichón Iberico de bellota. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Bacon, egg, lettuce and tomato on a mollete bun. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Grassfed, Ribeye Burger, American Cheese, Secret Sauce, Piparra Peppers. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Fried chicken breast, bacon, lettuce, tomato and "mayo-mustard". All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Tuna salad with cornichons, romaine lettuce, tomato, red onion on a mollete bun. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Shaved ribeye steak, caramelized onions, shredded Manchego cheese, roasted green peppers and mayomustard sauce. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad or José Andrés Potato Chips.
A classic Spanish custard with ‘espuma’ of Catalan cream
“Burnt” Basque-style cheesecake made with goat cheese | pair with fresh strawberry sherbert +3
Yogurt and olive oil ice cream with textures of citrus
Spanish almond flour pastry with apple cider compote and caramelized almonds. Served with vanilla ice cream.
Nonalcoholic spirit made with fresh muddled strawberries, lime, orange and Seedlip grove
Crafted in Valencia and made with freshly squeezed Florida orange juice, vodka, gin and topped with Spanish cava sparkling wine.
A modern classic at this point, made our way with Licor 43, Spanish brandy and Espresso
A tasting of the classic and traditional tapas in addition to some original favorites (100 per person) | Add hand-carved Jamón Ibérico de Bellota 5J, 9 per person
Embrace the sophisticated side of Spain with José’s favorite selection of gastronomic tapas. Featuring premium cuts of meat and our most luxurious bites. For two or more guests | 150 per person
Enjoy sommelier-selected Spanish wines to pair perfectly with Jose’s favorite tapas | 65 per person
36-month cured ham shoulder from the legendary free range, acorn-fed, blackfooted ibérico pigs of Spain
Unpasteurized sheep’s milk cheese. Nutty with a tangy, lingering flavor
Perfect to share! Flauta bread brushed with tomato and extra virgin olive oil, topped with paletilla ibérica de bellota | Add Manchego cheese 3
Cured pork chorizo from the legendary free range, acorn-fed, black-footed ibérico pigs of Spain
From 5 Jotas, 48-month cured ham from the legendary free range, acorn-fed, blackfooted ibérico pigs of Spain hand carved | 40/1 oz
Spreadable cured sausage from Mallorca made with ibérico pork and Spanish pimentón served with honeycomb and toasted bread
(Murcia) A soft, semi-sweet pasteurized goat’s milk cheese paired with a rosemary cracker and fig jam
(D.O. La Mancha) A traditional unpastuerized Manchego cheese paired with moscatel compressed apples
(D.O. Leon) An intensely flavored blue cheese of pasteurized cow and goat milk, paired with raisins and Pedro Ximénez compressed pears
‘The drunken goat’ semi-soft goat pasteurized cheese immersed in red wine paired with honey, rosemary and pine nut shortbread and PX reduction
(D.O. Idiazábal, Basque county and Navarra) A smoked, nutty flavored sheep’s milk cheese paired with orange marmalade and sliced almonds
(D.O. Asturias) An intensely-flavored cow’s milk cheese paired with Florida honeycomb and apricot marmalade.
(D.O. Asturias) A bold and spicy raw cow’s milk unpasteurized cheese with pimentón, almonds and smoked tomato marmalade.
Local wild mushrooms from Fungi Jon, sautéed in extra virgin olive oil—topped with shaved Idiazábal cheese and Iberian ham chips.
Seared piquillo peppers filled with goat cheese
Josper roasted red bell pepper, eggplant, and onion with boquerones
Sliced apple and fennel salad with Manchego cheese, walnuts and sherry dressing
Traditional Catalan bean salad with tomatoes, olives and sherry dressing
Cold salad of red and golden beets, citrus, mamá Marisa cheese, pistachios, and yogurt
Classic chilled Spanish soup made with tomatoes, green bell peppers and cucumbers
Pressed sandwich of Serrano and Sweet ham with Manchego cheese. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Sobrassada and Manchego cheese pressed sandwich with honey. All bocatas and flautas are served with your choice of Gazpacho, Fresh Fruit, Mixed Green Salad, or José Andrés Potato Chips.
Cone of Florida Atlantic Red Grouper Tartare with Escalivada | 6 each
Quince marmalade, goat cheese and walnut dust cone | 5 each
‘Ferran Adrià’ liquid olives and stuffed olives with piquillo pepper and anchovy
Add 1 oz of royal Ossetra caviar with José Andrés chips, or to add to your favorite dish or for caviar bombs
Florida Atlantic Red Grouper with butternut squash puree, fennel, and pumpkin seeds
Traditional toasted-pasta paella with head-on shrimp, squid ink, calamari sofrito and alioli
Charcoal grilled octopus with potatoes and tomato confit
Head-on shrimp, with garlic and extra virgin olive oil prepared as José does in summer
Josper grilled 6 oz prime flat iron beef steak with confit piquillo peppers
Josper grilled Bell & Evans chicken thigh with a traditional vegetable stew
House-made traditional chorizo with olive oil mashed potatoes
Whole roasted mediterranean Seabass served with potatoes, olive oil and fresh herbs
Secreto ibérico cooked on the basque grill and served with pan con tomate
Josper grilled 16 oz full rack of New Zealand lamb with rosemary sauce and honey alioli
When you hear the bell, it’s Paella Time! Our team will ring our famous Paella Cowbell every time a new paella is ready from our wood-fire grill. Please allow up to 45 minutes of preparation time for all paellas.
A true classic "Paella" of chicken, rabbit, and artichokes | Regular (5-8 ppl)
Rice with chicken, vegetables and mushrooms | Small (2-4 ppl) - 75 | Regular (5-8 ppl) - 145
Rice with cuddlefish sofrito and head-on shrimp | Regular (5-8 ppl)
Paella with Wild Mushrooms, Artichokes, and a 32 oz Josper Grilled Ribeye
A classic Spanish custard with ‘espuma’ of Catalan cream
“Burnt” Basque-style cheesecake made with goat cheese | pair with fresh strawberry sherbert +3
Yogurt and olive oil ice cream with textures of citrus
Spanish almond flour pastry with apple cider compote and caramelized almonds. Served with vanilla ice cream.
Nonalcoholic spirit made with fresh muddled strawberries, lime, orange and Seedlip grove
Crafted in Valencia and made with freshly squeezed Florida orange juice, vodka, gin and topped with Spanish cava sparkling wine.
A modern classic at this point, made our way with Licor 43, Spanish brandy and Espresso
Gazpacho de Remolacha Shot (Classic chilled Spanish Soup made of Beets and Tomatoes with Goat Cheese) • Aceituna Moderna ('Ferran Adrià’ Liquid Olive) • Cono de Queso de Cabra con Membrillo y Nueces (Quince Marmalade, Goat Cheese and Walnut-dust Cone)
Traditional Pan con Tomate y Queso Manchego (Toasted slices of Bread brushed with fresh Tomato served with Manchego Cheese) • Empedrat de Mongetes (Traditional Catalan Bean Salad with Tomatoes, Onions, Olives, and Sherry Dressing) • Cebolla Asada con Queso Valdeón y Piñones (Roasted Sweet Onions, Pine Nuts, and Valdeón Blue Cheese) • Ensalada Verde (Mixed Greens with Cherry Tomatoes, Onions, and Olives with a Sherry Dressing)
Espinacas a la Catalana (Sautéed Spinach, Pine Nuts, Raisins, and Apples) • Patatas Bravas (A Jaleo Favorite: Fried Potatoes with Spicy Tomato Sauce and Aïoli) • Croquetas de Pollo (Traditional Chicken Fritters)
Pimientos del Piquillo Rellenos de Queso de Cabra (Seared Piquillo Peppers filled with Goat Cheese) • Gambas al Ajillo (The very, very famous tapa of Shrimp sautéed with Garlic) • Pollo al Ajillo (Josper-roasted Marinated Chicken served with Garlic Sauce and Black Garlic Purée) • Butifarra Caesara con Mongetes (Grilled Pork Sausage with sautéed White Beans and Aïoli)
Flan al Estilo Tradicional de Mamá Marisa con Espuma de Crema Catalana (A classic Spanish Custard with 'espuma" of Catalan Cream and Oranges) • Pan con Chocolate (Chocolate Custard with Caramelized Bread, Olive Oil and Brioche Ice Cream