Jaleo by José Andrés

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

Add a pairing of specially selected Spanish wines and beverages | 49 per person

Enjoy sommelier-selected Spanish wines to pair perfectly with Jose’s favorite tapas | 65 per person

Cone of Tuna tartare, avocado mousse and sesame seeds

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

Toasted slices of crispy bread brushed with fresh tomato

Rice with vegetables from Southern Hills Farms cooked over a wood fire

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

Cured acorn-fed pork sausage

24-month cured Serrano ham

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

A selection of ibérico cured meats with chorizo, salchichón and paletilla

Serves 2 or more

(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

Semi-soft goat cheese immersed in red wine paired with honey, rosemary, and pine nuts 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 cheese with pimentón, almonds and smoked tomato marelade.

Endives with goat cheese, oranges and almonds

Seared piquillo peppers filled with goat cheese

Sautéed spinach with pine nuts, raisins and apples

Roasted sweet onions, pine nuts, and Valdeón blue cheese

Spanish omelet with potato and onions

Josper roasted red bell pepper, eggplant, and onion with boquerones

Classic chilled soup made of red beets, tomatoes, and garnished with pistachios, goat cheese and orange segments

Avocado, mojo verde and goat cheese salad

Mixed greens with tomatoes, onions and olives with sherry dressing

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

A cold salad of Spanish octopus, bell peppers, tomato and salsa “Rosa”

Classic chilled Spanish soup made with tomatoes, green bell peppers and cucumbers

Florida heirloom tomato salad with preserved tuna belly from Spain

A selection of both Chicken and Jamón Ibérico de Bellota fritters

Traditional chicken fritters

Traditional fritter with Jamón Ibérico de Bellota

Fried eggplant with honey and lemon zest

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

Fried cod and potato fritters with honey alioli

Pressed sandwich of Serrano and Sweet ham with Manchego cheese

Sobrassada and Manchego cheese pressed sandwich with honey

Cone of Florida Atlantic Red Grouper Tartare with Escalivada | 6 each

Quince marmalade, goat cheese and walnut dust cone | 5 each

Jamón ibérico de bellota and Royal Ossetra caviar

‘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

Thinly sliced tuna with piparra dressing and fresh lemon

Florida Atlantic Red Grouper with butternut squash puree, fennel, and pumpkin seeds

Mussels cooked in the Josper served with mojo verde

The very, very famous tapa of shrimp sautéed with garlic

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 pork sausage served with sauteéd white beans

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

Presa Iberica cooked in the Josper served with pan con tomate

Josper grilled 16 oz full rack of New Zealand lamb with rosemary sauce and honey alioli

32 oz. Josper grilled ribeye served with confit piquillo peppers

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 of chicken, rabbit, and artichokes

Paella of chicken, vegetables and mushrooms

Paella of sepia sofrito and head-on shrimp

Paella of seasonal vegetables

Paella with Wild Mushrooms, Artichokes, and a 32 oz Josper Grilled Ribeye

Traditional Basque cake with fresh Figs

Chocolate custard with caramelized bread, olive oil and brioche ice cream

A classic Spanish custard with ‘espuma’ of Catalan cream

Compressed pineapple with lime-rum syrup and mint

“Burnt” Basque goat cheesecake

Daily selection of sorbets

Rice, espuma, lemon syrup and crispy rice

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

24-month cured serrano ham

Traditional chicken fritters

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

served with Jose's chips

served with your choice of mashed potatoes, rice or traditional Spanish tomato and vegetable stew

served with your choice of mashed potatoes, rice or traditional Spanish tomato and vegetable stew

Nonalcoholic spirit made with fresh muddled strawberries, lime, orange and Seedlip grove

Contradiction bourbon, Spanish Solera brandy, cinnamon, fernet

Tanquerey Sevilla gin, hibiscus syrup, lime, cava

Pineapple rum, lime, sherry vinegar, Cava, mint

Crop Cucumber vodka, Lillet Blanc, Green Chartreuse, lime, soda

Spanish sweet vermouth, Penedés brandy, bourbon, Angostura bitters

Milagro Blanco tequila, Combier L’Original, lime, salt air

Cachaça, Mexican Coca-Cola, lime, Angostura bitters, nutmeg

Bourbon, cava, pineapple, sage, orange bitters

Chile de arbol infused tequila, Del Maguey Vida mezcal, lime, laurel, piparra brine, sherry salt

Barbancourt 8, lime, sugar, bitters

Manzanilla sherry wine, Sprite

A twist on the classic Sangria recipe with a refreshing blend of sweet and citrusy notes

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