Jaleo

Spanish restaurant, Boulevard Tower, 3708 Las Vegas Blvd S Level 3, Las Vegas, NV

VeganScore 60 · 1 vegan main dish

Menu

Mains

• Arroz de Verduras de Temporada — Paella-style rice with seasonal vegetables and mushrooms Vegan
• José's Way — Embrace the sophisticated side of Spain with José's favorite selection of tapas
• Bikini de Jamón y Queso Manchego — A toasted sandwich of Serrano ham and Manchego cheese with honey-mustard alioli
• Mini Pepito de Ibérico — Mini-burger made from the native, acorn-fed, black footed Ibérico pigs of Spain
• Mini Txuleburger — Mini dry-aged burger with American cheese, caramelized onion and José's not so secret sauce
• Pollo al Ajillo — Grilled chicken thigh with ajillo sauce and black garlic purée
• Bistec a la Parrilla — Grilled 6-oz flat iron steak with confit piquillo peppers
• Costillas de Cordero — Grilled Merino lamb with honey aioli, rosemary sauce and olive oil potato purée
• Butifarra Escalivada — Grilled pork sausage with fire-roasted vegetables and honey mustard alioli
• Chorizo Casero — Grilled chorizo sausage with olive oil potato purée and cider sauce
• Lomo de Buey con Valdeón — Grilled 10-oz strip loin with Valdeón sauce and olive oil potato purée
• Lubina a la Donostiarra — Whole-grilled Spanish sea bass with a Basque-style dressing
• Gambas a la Zahara — Head-on shrimp with garlic and extra virgin olive oil prepared as José does in summer
• Secreto Ibérico de Bellota — A "secret" skirt cut from the native, acorn-fed, black-footed Ibérico pigs of Spain. Served with toasted tomato bread, mojo verde and honey mustard alioli
• Chuleton a la Parrilla — 40-oz Jack's Creek Australian Wagyu Tomahawk served with confit piquillo peppers
• Pulpo a la Parrilla — Charcoal grilled octopus with potatoes and tomato confit
• Gambas al Ajillo — The classic Spanish tapa of shrimp sautéed with garlic and flauta bread
• Vieiras con Guisantes — Seared scallops with pea purée, chorizo oil, sugar snap peas and pea shoots
• Rossejat Negra...or Not! — 'Paella' made with toasted pasta with sepia, shrimp, and squid ink...or not!
• Halibut con Crema de Azafrán y Mejillones — Halibut fliet with mussel saffron sauce, braised fennel and chive oil
• Arroz de Rabo de Toro — Paella-style rice with braised oxtail, carrots, pearl onions and romano beans
• Arroz a Banda con Gambas — Paella-style rice with cuttlefish sofrito and head-on shrimp
• Arroz de Pollo y Setas — Paella-style rice with chicken and seasonal mushrooms

Starters

• Tichi's Gazpacho — A chupito of classic chilled Spanish soup made with tomatoes, cucumbers and bell pepper Vegan
• Pan de Cristal con Tomate — Toasted slices of uniquely crispy bread imported from Barcelona brushed with fresh tomato Vegan
• Aceitunas Marinadas — Traditional marinated Spanish olives Vegan
• Ensalada Verde — Mixed greens with tomato, piparra pepper, red onion and sherry dressing Vegan
• Cono — Chef José's idea of the perfect bite. Your choice of Cono de sobrasada, Cono de atún* or Cono de escalivada y anchoa
• Endibias con Queso de Cabra y Naranjas — Endives with goat cheese, oranges, almonds and roasted garlic dressing
• Croquetas de Pollo — Traditional chicken fritters
• Plato de Queso Manchego Pasamontes — (D.O. La Mancha) A plate of raw sheep's-milk cheese. Nutty with a tangy, creamy finish
• Aceitunas 'Ferran Adrià' — Modern and traditional Gordal olives stuffed with piquillo pepper, anchovies and orange zest
• José's Taco — Hand sliced Jamón Ibérico de bellota with caviar and toasted nori
• Ostras con Pippirana y Sandía — Daily selection of oysters with pippirana and watermelon air
• Cono de Escalivada y Anchoa — A cone of roasted eggplant, red pepper, anchovy butter; topped with anchovy and chive
• Cono de Sobrasada — A cone of sobrasada Ibérica, goat cheese and topped with local honey
• Cono de Atún — A cone of tuna tartare and topped with whipped avocado
• Cono de Caviar — A cone of crème fraiche and Royal Osetra caviar and topped with gold flakes
• Lascas de Tartar de Atún con Crema de Cana de Cabra — Crispy bread thins topped with Cana de Cabra cream and tuna tartare
• Lascas de Ensaladilla y Boqueron — Crispy bread thins topped with ensaladilla rusa, Spanish white anchovies and piquillo oil
• Vieira Viva con Escabeche — Live Hokkaido scallop with escabeche, sweety drop peppers and cilantro
• Selection of 3 Cheeses
• Selection of 5 Cheeses
• Queso Manchego Pasamontes — (D.O. La Mancha) A raw sheep's-milk cheese. Nutty with a tangy, creamy finish paired with Marcona almonds and compressed apples
• Caña de Cabra — (Murcia) A soft, semi-sweet goat's-milk cheese paired with raisin walnut bread and fig jam
• Idiazábal — (D.O. Idiazábal, Basque Country and Navarra) A smoked, nutty-flavored sheep's-milk cheese paired with membrillo
• Rey Silo Blanco o Rojo — (Asturias) Your choice of intensely flavored cow's-milk cheese, spiced with pimentón or not!
• Queso del Día — Chef's choice of a traditional cheese from different regions throughout Spain
• Rey Silo Mamá Marisa — (Asturias) Sharp and creamy, a raw-milk version of Cabrales. Named for José Andrés' grandmother. Paired with green apples, membrillo, picos and toasted 'cristal' bread
• Torta Pascualete — (Extremadura) Creamy raw sheep's-milk cheese served with toasted 'cristal' bread, membrillo and fig jam
• Jamón Ibérico de Bellota Cinco Jotas — 48-month cured ham from the native, acorn-fed, black-footed Ibérico pigs of Spain
• Paletilla Ibérica — 24-month cured ham shoulder from the native acorn-fed, black-footed Ibérico pigs of Spain
• Jamón Serrano — 18-month cured Serrano ham
• Lomo Ibérico — Smoke cured Ibérico pork loin
• Chorizo Ibérico — Cured acorn-fed chorizo sausage
• Salchichón Ibérico — Dry-cured sausage made with Ibérico meat
• Selección de Embutidos — A selection of cured Ibérico meats
• Croquetas de Mariscos — Traditional Spanish fritter with shrimp and lobster with saffron alioli
• Calamares a la Romana — Crispy-fried squid served with squid ink alioli
• Berenjenas Fritas a la Malagueña — Fried eggplant with yogurt espuma, local honey and lemon
• Dátiles Rellenos — Fried bacon-wrapped dates stuffed with Marcona almonds and Mamá Marisa cheese with an apple-mustard sauce
• Buñuelos de Bacalao — Fried cod and potato fritters with honey alioli
• Empanada — Traditional Spanish empanada filled with chicken and Manchego cheese with mojo isleño
• Aguacate y Mojo Verde con Queso de Cabra — Avocado with cucumber, soft goat cheese and mojo verde
• Ensalada de Hinojo y Manzanas con Queso Manchego y Nueces — Shaved fennel and apple salad with Manchego cheese and walnuts
• Ensalada de Sandía y Tomate — Watermelon and heirloom tomato with goat cheese, toasted pistachios, citrus dressing and mictro thyme

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