Walt Disney World Debuts Menu for New Disney Springs Restaurant Jaleo

• Jamón Serrano: Spiced, dry-cured serrano ham – 16
• Salchichón Ibérico de Bellota: Cured acorn-fed pork sausage – 17
• Chorizo Ibérico de Bellota: Cured pork chorizo from the legendary free range, acorn-fed, black-footed ibérico pigs of Spain – 17
• Lomo Ibérico de Bellota Fermín: Smoke-cured, acorn-fed pork loin – 19
• Sobrassada Iberica: Spreadable Cured sausage, made with pork, paprika, salt and spices, served with honeycomb and toasted bread – 18
• Selección de Ibéricos: A selection of all cured ibérico meats (serves 2 or more)- 45

• Queso Massimo: Exclusively made for Chef José Andrés and Jaleo, whole and raw cow´s milk, rennet, salt, cider pulp of Regona and Xuanina apples – 23
• Rey Silo Blanco: (D.O. Asturias) Intensely-flavored cow’s milk cheese with honey, rosemary and pine nut shortbread
• Rey Silo Rojo: (D.O. Asturias) A bold and spicy raw cow’s milk cheese with pimentón, paired with almonds and bitter orange jam
• Caña de Cabra: (Murcia) A soft, semi-sweet goat’s milk cheese with raisin walnut bread, fig jam
• Idiazabal: (D.O. Idiazábal, Basque Country and Navarra) A smoked, nutty-flavored sheep’s milk cheese paired with quince paste
• Queso Manchego Pasamontes: A traditional raw Manchego cheese paired with compressed apples in moscatel
• Valdeón: (D.O. Asturias) An intensely flavored blue cheese of cow and goat’s milk with raisins and Pedro Ximénez compressed pears
• Payoyo: (Cadiz) Creamy, goat’s milk cheese with Marcona almonds

• José’s Egg Taco*: Jamón ibérico de bellota, egg and Royal ossetra caviar – 26
• Gambas Frescas al Ajillo Como en Zahara: Head-on shrimp, prepared tableside as José does in summer – 30
• Aceitunas Classicas y Modernas: ‘Ferran Adrià’ liquid olives and gordal olives stuffed with piquillo pepper and anchovy – 6
• Ensaladilla Rusa*: The ultimate Spanish tapa: potato salad with imported conserved tuna, carrots, peas and mayonnaise – 14
• Ostras ‘Gin and Tonic’: Five oysters with lemon, gin and tonic – 25

• Gazpacho Estilo Algeciras: Classic chilled Spanish soup made with tomatoes, cucumbers, peppers, and bread – 13
• Ensalada Campera: Salad of conserved tuna, fingerling potatoes, green beans, tomatoes and hard-boiled eggs – 16
• Ensalada Verde con Tomates Cherry, Cebolla, Aceitunas y Pipirrana: Mixed greens with cherry tomatoes, onions, olives and pipirrana with a sherry dressing – 12
• Manzanas con Hinojo y Queso Manchego: Sliced apple and fennel salad with Manchego cheese, walnuts and sherry dressing – 13
• Ensalada de Remolacha con Cítricos: Salad of red beets, citrus, Valdeón cheese and pistachios with sherry dressing – 14
• Ensalada de Coles de Bruselas con Albaricoques, Manzanas y Jamón Serrano: Warm brussels sprouts salad with apricots, apple and Serrano ham – 15

• Endibias con Queso de Cabra y Naranjas: Endives, goat cheese, oranges and almonds – 13
• Escalivada Catalana: Roasted red peppers, eggplant and sweet onions with sherry dressing, served with toasted bread – 13
• Cebolla Asada con Vadeón y Clementinas: Roasted sweet onions, pine nuts, Valdeón blue cheese and clementines – 13
• Pimientos del Piquillo Rellenos de Queso de Cabra: Seared piquillo peppers filled with Caña de Cabra goat cheese – 13
• Espinacas a la Catalana: Sautéed spinach, pine nuts, raisins and apples – 12
• Tortilla de Patatas Classica: Spanish omelette with potatoes and onions – 14
• Papas Arrugás con Mojos: Canary Islands-style wrinkled baby potatoes with a green and red mojo – 14
• Pisto Manchego con Huevo Frito: Stewed vegetables with fried egg – 15

• Croquetas de Pollo: Traditional chicken fritters – 14
• Croquetas de Setas y Queso de Cabra: Mushroom and goat cheese fritters – 16
• Dátiles con Tocino ‘Como Hace Todo el Mundo’: Fried bacon-wrapped dates served with an apple-mustard sauce – 14
• Patatas Bravas*: A Jaleo favorite: fried potatoes with spicy tomato sauce and alioli – 14
• Chistorra Envuelta en Patata Frita*: Slightly spicy chorizo wrapped in crispy potato with membrillo alioli – 12
• Berenjenas a la Malagueña con Miel: Crispy Japanese eggplant, finished with organic honey and lemon zest – 12

• Gambas al Ajillo: The very, very famous tapa of shrimp sautéed with garlic- 18
• Mero con Pisto: grouper with traditional stewed vegetables – 23
• Vieiras con Salsa de Piñones: Seared scallops with pine nut sauce, raisins and PX reduction – 19
• Pulpo a la Gallega: Boiled octopus with peewee potatoes, pimentón and olive oil – 20
• Rossejat*: Traditional ‘paella’ of toasted pasta with shrimp and squid sofrito (serves 2 or more) – 20
• Salmon con Pure de Manzanas: Josper Grilled Skuna bay salmon with apples and mustard pure – 20
• Puntillitas Salteadas con Alubias: Sauteed southern spain baby squid from with white beans – 20

• Butifarra Casera con Mongetes ‘Daniel Patrick Moynihan’: Grilled house-made pork sausage with sautéed white beans – 17
• Lomo de Buey con Piquillos*: Grilled hanger steak with confit piquillo peppers – 18
• Chorizo Casero con Puré de Patatas al Aceite de Oliva: House-made traditional chorizo with olive oil mashed potatoes and cider sauce – 17
• Pollo a la Brasa: Josper roasted marinated chicken served with a garlic sauce – 18
• Conejo en Salmorejo con Puré de Albaricoques: Canary Islands-style marinated rabbit confit with apricot purée – 16
• Chuletas de Cordero con Miel y Tomero: Josper Grilled lamb chops with rosemary honey allioli – 19

• Presa Ibérica de Bellota: Grilled boneless shoulder from the legendary acorn-fed, black-footed ibérico pigs of Spain served with piquillo confit and mashed potatoes – 80
• Secreto Ibérico Bellota con Pan con Tomate y Salsa Verde*: It’s a secret! Skirt steak from the legendary black-footed ibérico pigs of Spain served with toasted tomato bread, mojo verde and alioli – 76
• Solomillo Ibérico al Cabrales*: Ibérico tenderloin with blue cheese sauce – 55
• Lubina a la Donostiarra: Grilled whole sea bass with a traditional vasc dressig – 46
• Chuletón de Buey a la Parilla: Grilled Aged beef ribeye – 83

• Paella Valenciana: A true classic of chicken, rabbit, and green beans – 30
• Arroz de Verduras de Temporada: A traditional paella of seasonal vegetables – 27
• Arroz de Pollo y Setas Silvestres*: A traditional paella of chicken and chef selected mushrooms – 29
• Arroz a Banda con Gambas: Literally meaning ‘rice apart from shrimp’, made with shrimp and calamari – 34
• Arroz Mixto: Made with ibérico ribs, butifarra sausage, chicken, shrimps head on, squid – 37
• Arroz a Banda con Bogavante: Literally meaning ‘rice apart from lobster’, made with lobster and squid – 37

• The Jaleo Experience: A tour of Spain with Jaleo’s favorite traditional and modern tapas – 85
• José’s Way: Eat like José! A selection of José’s top culinary tapas and plates from Spain, unique and adventurous – 120
• Spanish Sips: Enjoy specially selected Spanish wines and beverages to pair to your tasting menu – For Classics 35

What are you most excited to try?