We previously announced that Jaleo would be opening very soon at Walt Disney World’s Disney Springs. The new location will feature a vibrant dining location with amazing dishes. We finally have a look at the menu so that you can start planning what you want to try. Take a look at the menu and prices below:
Buen Provecho
- Pan de Cristal con Tomate: Toasted slices of uniquely crispy and ethereal bread brushed with fresh tomato – 13
- JamĂłn IbĂ©rico de Bellota Cortado a Mano: 48-month cured ham from the legendary free range, acorn-fed, black-footed ibĂ©rico pigs of Spain Hand carved tableside – 35
- Paletilla IbĂ©rica de Bellota: 36-month cured ham shoulder from the legendary free range, acorn-fed, blackfooted ibĂ©rico pigs of Spain – 32
- Plato de Queso Manchego Pasamontes: Raw sheep’s milk cheese, handmade from an ancient recipe. Nutty with a tangy, lingering flavor – 18
- Anchoas don Bocarte: Don Bocarte Spanish anchovies with pan de cristal and fresh tomato – 20
- Torta Pascualete: A creamy, raw sheep’s milk cheese served with toasted pan de cristal bread, quince paste and fig jam (serves 2 or more) – 35
Embutidos
- JamĂłn Serrano: Spiced, dry-cured serrano ham – 16
- SalchichĂłn IbĂ©rico de Bellota: Cured acorn-fed pork sausage – 17
- Chorizo IbĂ©rico de Bellota: Cured pork chorizo from the legendary free range, acorn-fed, black-footed ibĂ©rico pigs of Spain – 17
- Lomo IbĂ©rico de Bellota FermĂn: 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
Quesos
Selection of three $21, Selection of five (serves 2 or more) $31; Except Queso Massimo
- Queso Massimo: Exclusively made for Chef JosĂ© AndrĂ©s 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 pimentĂłn, 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
- ValdeĂłn: (D.O. Asturias) An intensely flavored blue cheese of cow and goat’s milk with raisins and Pedro XimĂ©nez compressed pears
- Payoyo: (Cadiz) Creamy, goat’s milk cheese with Marcona almonds
JosĂ©’s Way
- JosĂ©’s Egg Taco*: JamĂłn ibĂ©rico de bellota, egg and Royal ossetra caviar – 26
- Gambas Frescas al Ajillo Como en Zahara: Head-on shrimp, prepared tableside as JosĂ© does in summer – 30
- Aceitunas Classicas y Modernas: ‘Ferran AdriĂ ’ 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
Ensaladas y Mas
- 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 CĂtricos: Salad of red beets, citrus, ValdeĂłn cheese and pistachios with sherry dressing – 14
- Ensalada de Coles de Bruselas con Albaricoques, Manzanas y JamĂłn Serrano: Warm brussels sprouts salad with apricots, apple and Serrano ham – 15
Verduras
- 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 VadeĂłn y Clementinas: Roasted sweet onions, pine nuts, ValdeĂłn 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: SautĂ©ed 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
Frituras
- 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
Bocatas y Mas
- Bikini de Jamon con Queso Manchego: Pressed sandwich of Serrano ham and Manchego cheese – 20
- IbĂ©rico de Bellota Mini Hamburguesa: Spanish mini burger made from the legendary acorn-fed, black-footed ibĂ©rico pigs of Spain and ibĂ©rico bacon – 12
- Flauta de JamĂłn IbĂ©rico de Bellota: Flauta bread brushed with tomato and extra virgin olive oil, topped with cured ham from the legendary acorn-fed ibĂ©rico pigs of Spain – 23
Pescados y Mariscos
- 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, pimentĂłn 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
Carnes
- Butifarra Casera con Mongetes ‘Daniel Patrick Moynihan’: Grilled house-made pork sausage with sautĂ©ed white beans – 17
- Lomo de Buey con Piquillos*: Grilled hanger steak with confit piquillo peppers – 18
- Chorizo Casero con PurĂ© 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 PurĂ© de Albaricoques: Canary Islands-style marinated rabbit confit with apricot purĂ©e – 16
- Chuletas de Cordero con Miel y Tomero: Josper Grilled lamb chops with rosemary honey allioli – 19
José Makes Large Plates Too: serves 2 or more
- Presa IbĂ©rica de Bellota: Grilled boneless shoulder from the legendary acorn-fed, black-footed ibĂ©rico pigs of Spain served with piquillo confit and mashed potatoes – 80
- Secreto IbĂ©rico Bellota con Pan con Tomate y Salsa Verde*: It’s a secret! Skirt steak from the legendary black-footed ibĂ©rico pigs of Spain served with toasted tomato bread, mojo verde and alioli – 76
- Solomillo IbĂ©rico al Cabrales*: IbĂ©rico tenderloin with blue cheese sauce – 55
- Lubina a la Donostiarra: Grilled whole sea bass with a traditional vasc dressig – 46
- ChuletĂłn de Buey a la Parilla: Grilled Aged beef ribeye – 83
Paella y Arroces:Â All plates serve 2 or more guests
- 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 ibĂ©rico 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
Chef’s Tasting Menus: Available every day from 4 PM until 45 minutes prior to closing
- The Jaleo Experience: A tour of Spain with Jaleo’s favorite traditional and modern tapas – 85
- JosĂ©’s Way: Eat like JosĂ©! A selection of JosĂ©’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?
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