Jaleo

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Call in your pickup order or use the online ordering link.

40-oz Jack's Creek Australian Wagyu Tomahawk served with confit piquillo peppers

Grilled Merino lamb with honey aioli, rosemary sauce and olive oil potato purée

Grilled Merino lamb with honey aioli, rosemary sauce and olive oil potato purée

Head-on shrimp with garlic and extra virgin olive oil prepared as José does in summer

48-month cured ham from the native, acorn-fed, black-footed Ibérico pigs of Spain

Whole-grilled Spanish sea bass with a Basque-style dressing

Superb sangria to complement your meal.

Experience the flavors of our traditional paellas.

Showcasing the rich regional diversity of Spanish cuisine.

A wide selection of the finest Spanish cheeses and cured meats.

Welcome 2026 with an endless feast of signature dishes!

Spanish style rice pudding topped with 'espuma' of citrus cream and caramelized rice

Brik pastry filled with chocolate custard and chocolate crumbs and Maldon sea salt

A classic Spanish custard with 'espuma' of Catalan cream

Chef's selection of sorbet

Hazelnut butter praline, cookie ice cream and cocoa nib-milk chocolate cream

A traditional paella of chicken and wild mushrooms

A traditional paella of seasonal vegetables

Grilled 6-oz flat iron steak with confit piquillo peppers

Grilled chorizo sausage with olive oil potato purée and cider sauce

Sautéed cauliflower with dates, olives and PX wine

Traditional chicken fritters

Almond filled, fried bacon wrapped dates served with an apple-mustard sauce

The very, very famous tapa of shrimp sautéed with garlic

A Jaleo favorite; potatoes with spicy tomato sauce and alioli

Seared piquillo pepper filled with goat cheese and seasonal mushrooms

Traditional stewed vegetables with a fried organic egg

Grilled chicken thigh with garlic chicken glacé and black garlic

Spanish omelet with confit potatoes and onions

'Ferran Adrià' liquid olive

A cone of fire roasted eggplant, red pepper and anchovy butter; topped with anchovy and chive

A cone filled with salmon tartare and topped with trout roe

Endives with goat cheese, oranges, almonds and roasted garlic dressing

Roasted beet salad with citrus, pistachios, yogurt espuma, and micro greens

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

Classic chilled Spanish soup made with tomatoes, cucumbers and bell pepper