Jamonera Menu

Roja

spanish red wine, apple brandy, orange, rosemary syrup

Blanca

spanish white wine, citrus, ginger syrup

Blanco Especial, Bodega Montana Perucchi

smooth and rich; chamomile, lemon verbena, ginger and mint

Rojo Gran Reserva, Bodega Montana Perucchi

strong and vibrant; lemon, bitters, baking spices and cola

Pan A La Parilla

grilled country bread

Spanish Breakfast

* house made duck sausage, fried quail eggs, caramelized onions, ibores cheese

Wedding Of Anchoas

marinated spanish boquerones, cantabrian anchovies, roasted pepper, tomato-almond pesto, onion seed shoots

Mushroom Coca

(v). sautéed wild mushroom flatbread, urgelia cheese, arugula pesto

Smoked Pork Coca

sherry barbeque sauce, manchego cheese, apple-cabbage slaw, blistered red grapes

La Colombe Coffee

Assorted Mighty Leaf Hot Teas

Espresso

Cappuccino

Estrella Lager, Barcelona

light and flirty euro lager; crisp and clean

Crispin, California

crisp and fresh hard cider; refreshing tart finish

Yards Philadelphia Pale Ale, Pennsylvania

crisp pale ale; well balanced with aromatic herbal hops

Brewery Ommegang, New York

creamy belgian style wheat ale; slightly spicy

Dogfish Head Indian Brown Ale, Delaware

rich dark pale ale; well balanced hops with warming malts

Bells Brewery Two Hearted Ale, Michigan

grapefruit and pine bouquet; well-balanced malts

Estrella Damm Inedit, Witbier Barcelona

eurolager/witbier copage, designed by ferran adriá’s team

Tortilla Espanola

(v). potato, roasted peppers, dragon beans, truffle aioli

Papa Frita

(v). crispy skin potato, wood smoked garlic aioli, brava salt, house made sherry vinegar-hot sauce

Berenjenas

(v). crispy eggplant fries, smoked tomato salmorejo, truffle honey, zamarano cheese

Warm Medjool Dates

stuffed with valdeon, wrapped in smoked bacon, celery apple salad

Butternut Squash Croquetas

(v). urgelia cheese, brown butter-marcona almond sauce, brussel leaf-apple salad

Spiced Pear Sorbet

rosemary-sea salt shortbread

Apple Crumble

green apples, almond-oat crumble, bourbon vanilla ice cream

Hazelnut Crema Catalana

spiced chocolate pot de crème, caramelized hazelnuts

Pumpkin Bread Pudding

cinnamon ice cream, spiced pecans

Bu?uelos

warm spanish donuts, espresso dulce de leche, spiced chocolate ganache, sea salt

Dark Chocolate Cake

olive oil ice cream, olive oil, ganache, caramelized cocoa nibs

Jamonera Sundae

warm ricotta poundcake, peanut turron ice cream, pretzel-peanut praline, caramel, hot fudge, homemade toasted marshmallow

Shaved Salad

(v). shaved brussels sprouts, fennel, green apple, mahon cheese, marcona almonds, buttermilk dressing

Pears & Jamon

* whipped goat's cheese, arugula, marcona almonds, vin cotto

Seared Brussels Sprouts

* smoked bacon, apples, piquillo peppers, sheep's cheese

Crispy Cana De Cabra

(v). fried goat cheese, roasted beets, spinach grapefruit, pickled fig jam

Vegetable Tapas Board

(v). roasted beet & tahini vinaigrette, caramelized fennel & goat cheese, sherry glazed turnips & shaved kale with marcona almond pesto, crispy artichokes, heirloom radish salad

"El Cojonudo"

bottle of jamonera sherry vinegar hot sauce

Albondigas

manchego stuffed meatballs, serrano ham, green olive tapenade, sherry-tomato sauce, grilled baguette

Huevos Sucios De Lucio

braised shortribs, sweet potato puree, truffled spanish egg

Pork Tenderloin

grilled pork, pumpkin stuffing, white wine gravy, apple cider reduction

Pan Seared Hanger Steak

romesco, manchego, mushroom escabeche, salt roasted potatoes

Pink Flamenco

tequila, campari, lime, vanilla infused agave nectar, blood orange

Slow & Steady

bulliet rye, maple syrup, sage, lemon, pimenton dulce

Bizet

vodka, passion fruit, clementine & fresh thyme

The Smuggler

gin, manzanilla, basil, cucumber, lime

El Bourne

bulliet bourbon, bodegas perucchi red vermouth, brandied cherries

Verdejo, Casamaro, 2010, Rueda

pineapple and lemon bouquet; crisp and clean

Garnatxa Blanca, Bodegas Abanico, 2011, Terra Alta

fresh mountain herbs and apples; soft and balanced body

Viura, Mencos, 2010, Rioja

fruit dominated nose; firm body, pears and lemon zest

Hondarabbi Zuri, Xarmant, 2012, Arabako Txakolin

bracing acidity; light a fresh body with a zippy finish

Albariòo, Nessa, 2012, Rias Baixas

light and flirty with melons and white peaches

Xarel-Lo, Marques De Alella, 2011, Alello

ripe a powerful tropical fruity nose; lush and creamy

Cava, Xerel-Lo-Macabeo, Casas Del Mar, Nv

floral and clean; balanced and crisp with fine bubbles

Garnatxa, Flor D’englora, 2011, Montsant

fresh and ripe bouquet; licorice and dense red fruits

Monastrell, La Tremenda, 2010, Alicante

deep and rich fruits; full body with a strong mineral finish

Tempranillo, Conde Valdemar, 2007, Rioja

full bodied red fruits with vanilla oak and spice

Garnatxa-Cariñena, Rottlan Torra, 2007, Priorat

elegant body; light oak with licorice and supple fruits

Grilled Spanish Octopus

celery heart & leaves, marinated white beans, garlic, potato, pickled chorizo

Camarones Al Ajillo

sautéed garlic shrimp, chile de arbol, roasted peppers, lemon, grilled bread

Pan Seared Bronzino

lancaster sweet potatoes, grapes, kale, lemon, arbequina olive oil

Seared Scallops

celery root puree, scarlet baby turnip, warm chorizo-sherry vinaigrette

Quesos Artesanos

(v). garrotxa/ pickled fig jam, valdeon /stone fruit jam aragones/saffron honey with baguette & sweet olive oil-fennel cracker

Charcuteria

salchichon de vic, cantimpalo chorizo , iberico lomo, country pork pate with pistachio with banderillas, house pickles, mustard, picas & baguette

Chef's Board

two cheeses & two meats with accompaniments

Jamon Iberico De Bellota

fermin acorn fed iberico ham, cut by hand

Paella Vegetariana

(v). artichoke, piquillo peppers, mushrooms, local greens, calasparra rice

Seafood Paella

mussels, clams, shrimp & calamari with roasted shrimp-saffron broth & calasparra rice

Paella Mixta

mussels, chicken, shrimp & calamari with chorizo, pork belly & calasparra rice