Delicious “Pink Water”. A collaboration with Ole&Obrigado and World Central Kitchen
A warm brussels sprout salad tossed with sherry dressing, apricots, apples, grapes, and serrano ham
salad of conserved tuna, fingerling potatoes, green beans, red onion, tomatoes, capers, and hard-boiled eggs with sherry dressing
Red beet salad with citrus, pistachios and valdeon cheese
mixed greens with tomatoes, onion, olives and piparra peppers with sherry dressing
the ultimate spanish tapa: potato salad with imported conserved tuna, carrots, peas, and mayonnaise
classic chilled spanish soup made of beets and tomatoes with goat cheese and pistachios
Sliced apple and fennel salad with manchego cheese, walnuts and sherry dressing
Traditional fisherman's soup made of mussels,shrimp and clams
3 X Atalier Raul Perez, Albarino
Manzanilla Fina Miraflores M.Ant.De la Riva(750ml), Palomino Fino Amontillado Almacenista del Puerto G.Obregón Lustau (500ml), Palomino Fino Dorado César Florido (375ml), Moscatel de Alejandría NV
Viña Tondonia Reserva López de Heredia, Tempranillo, (others) Imperial Gran Reserva CVNE, Tempranillo, (Mazuelo, Graciano) El Arca Bodegas Queirón, Garnacha
Cepas Vellas DO Ferreiro, Albariño Louro Rafa Palacios, Godello La Penitencia Raúl Pérez, Mencía
3 x Cuvee Jose Raventos
Manzanilla Fina Saca Borbon, Palomino Fino Liquid Geography, Garnacha Rose Vara y Pulgar , Tintilla de Rota
O Esteiro Albamar, Caiño, Espadeiro, Mencía Paixar, Mencia Veratón Alto Moncayo, Garnacha
Blanc de Blancs Raventos Cuvee Jose Raventos De Nit Rose Brut Raventos
M. Ant. de La Riva Manzanilla Fina, Lustau Escuadrilla Amontillado, Wellington 20yr Palo Cortado
Guímaro, Mencía Louro Rafa Palacios, Godello El Pícaro Matsu, Tinta de Toro
Finca El Peruco Goyo García Viadero, Tempranillo Las Gundiñas Raúl Pérez, Mencía, Sousón, Garnacha Tintorera Finca Dofi Álvaro Palacios, Garnacha, (Cabernet Sauvignon, Syrah)
3 x St.Jaques Raúl Pérez, Mencía
The identity of a still Palomino. Salty, green apple and olive oil. Seafood please.
An example of the ecstatic heights that old-vine Albariño can reach when treated with the respect, care, and patience it deserves. It’s an ocean of deliciousness.
The closest you can get to Cali Chardonnay. Complex, smoky, creamy and mineral tones.
Traditional txakolina, Green Apple notes, crisp, vibrant and a Kiss of spritz
Fresh, round and balanced chardonnay.
From and old recipe back in the 70's. Bright, salty and subtle oakiness.
Aroma of white flowers, fresh, expressive fruit, citrus and mango, dried herbs. Juicy and balanced.
A unique Albariño planted in granite soil. Wet stone, sea breeze notes and pungent acidity.
The purity of a white garnacha. Mineral, pears and depth.
Apricots, roses, saffron. It tastes like liquid gold.
With aromas of burnt sugar, spices, raisins, chocolate, walnuts, orange peel, this is perfect with dessert or as a digestive.
Terroir driven Tempranillo in the heart of Rioja Alta. It is serious and lively on the mouth with power and a great balance
A brighter and lighter approach in Priorat. Delicate, fragrant but without losing tipicity of the Licorella "Schist"
Wild dark fruit, violete and savory spices. Silky and elegant. A new project from Mallorca.
One of the most stylish Rioja reservas from a single vineyard in Rioja Alavesa. Pure and refined.
3 generations with roots in the Ribera del Duero, who have spent their lives discovering the characteristics of its terroir.
Álvaro Palacios went back to the roots, and show the Mediterranean character of the Garnacha. Pure and delicate.
Unoaked garnacha, with tons of red fruit notes, (strawberry), floral and dried herbs. Juicy and refreshing.
Clean, with floral delicate notes, red cherry and mineral tones. For Pinot Noir lovers.
Yes there's red wine in Jerez. Juicy, dry herbs and chalkiness. Do you like Châteauneuf du Pape
Definitely for Cabernet Sauvignon drinkers. Full, rich and bold.
endives, goat cheese,oranges and almonds
Roasted red pepper, onion and eggplant with sherry dressing
sauteed spinach, pine nuts, raisins and apples
moorish stew of chickpeas and spinach
seared piquillo peppers filled with cana de cabra goat cheese
spanish omelet with confit potatoes and onions
M. Ant. de La Riva Manzanilla Fina, Lustau Escuadrilla Amontillado, Wellington 20yr Palo Cortado
Grilled house-made pork sausage with sauteed white beans
Basque-style squid with rice and squid ink sauce
Grilled hanger steak with confit piquillo peppers
house made traditional chorizo with olive oil mashed potatoes and piquillo confit
canary-islands-style marinated rabbit confit with apricot puree
The very, very famous tapa of shrimp sauteed with garlic
Grilled chicken thigh with stewed vegetables and garlic sauce
grilled presa ibérica de bellota, served with confit Spanish piquillo peppers
Boiled octopus with peewee potatoes, pimenton and olive oil
Traditional 'paella' of toasted pasta with head on shrimp and squid
Seared salmon filet with butternut squash puree, candied pumpkin seeds and pumpkin seed oil
Fried cod and potato fritters with honey alioli
Slightly spicy chorizo wrapped in crispy potato with membrillo alioli
traditional chicken fritters
Fried bacon-wrapped dates served with an apple-mustard sauce
a Jaleo favorite: fried potatoes with spicy tomato sauce and alioli
Impressive amontillado with aromas and flavors of toasted almonds, salt, dates, and wood. It is beautifully balanced with a tangy acidity.
A selection from the best butts of the famous Tio Pepe. Yeasty and saline character.
First single vineyard Manzanilla, from Pago Miraflores, and aged 10 years under the 'flor'. Imagine your drinking Chablis.
From one of the most boutique sherry bodegas, all done by hand. Medium-bodied, with a surprising lightness and ease to it
The mystery of a Palo Cortado, lots of complexity in a glass. Very elegant, dry with medium acidity
cured pork chorizo from the legendary free range, acorn-fed, black-footed iberico pigs of spain
20-month cured spanish serrano ham from salamanca
48-month cured ham from the legendary free range, acorn-fed,black footed iberico pigs of spain
cured acorn-fed pork sausage
a selection of all cured meats
Arroz espuma, caramelized rice
A classic spanish custard with 'espuma' of catalan cream and oranges
Pressed traditional sandwich of spanish ham and cheese
Flauta bread brushed with tomato and extra virgin olive oil, topped with cured ham from the legendary acorn-fed iberico pigs of spain
spanish mini burger made from the legendary acorn-fed, black footed Iberico pigs of spain and iberico bacon
Toasted slices of crispy bread brushed with fresh tomato and extra virgin olive oil
Raw sheep's milk cheese, handmade from an ancient recipe. Nutty with a tangy, lingering flavor
The most exciting sparkling rosé in the market. Better if you drink "at night". Delicate and elegant.
The tradition in a glass. White fruit notes and hazelnut. Elegant and creamy with vibrant minerality.
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
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