Iberia Restaurant - Belmont | Menú
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spring 2019







Iberia’s famous classic Caesar salad




MARISCADA a la PLANCHA serves up to four $73.50

scallops, white prawns, gulf prawns, clams, and squid; a la plancha, grilled asparagus, salsa verde


small, serves one to three $39.95

large, serves four to six $75.75

our most popular menu item for the past 34 years
Iberia’s award winning rendition of saffron-infused rice with chicken, pork and seafood




sardinas a la parrilla – grilled sardine filet wrapped in a grape leaf, garlic toast

calamares rellenos – squid stuffed with tomatoes & sausage, braised in their ink

gambas al ajillo – pan-seared prawns with toasted garlic, pimentón and fino sherry

vieiras con espuma de salmón – grilled day-boat scallops
on smoked salmon mousse toast

bacalhau a moda Gomes de Sá – 19th century Portuguese recipe; layered salt-cod, potatoes, onions and olives. Slow cooked with extra virgin olive oil

pulpo a la brasa – grilled octopus; bean and piquillo pepper salad with capers,
cilantro and shallots

pintxos de atun – on toast: crudo of yellow tail tuna filet, olives, tomato marmalade

lenguado relleno – roasted filet of sole, stuffed with prawns, scallops and mushrooms;
salsa Americana

espárragos a la plancha – griddle asparagus, arbequina olive vinaigrette

pintxo de tortilla – tortilla de patatas, roasted peppers, manchego cheese; on toast

pisto manchego – fron the land of Don Quijote: vegetable stew; cured pork belly (opt.) and poached egg (opt.)

gazpacho sevillano – chilled puree of tomato, garlic, and fresh vegetables; in a glass

escalibada – olive oil-sherry wine vinegar marinated roasted peppers and eggplant

patatas bravas con allioli – spicy fried potatoes with garlic mayonnaise

pintxo de salchichas – grilled sausages; morcilla, butifarra, cantimpalito, mustard; on toast

jamoncito de pollo – chicken stuffed with pork and mushrooms; chanterelle mushroom sauce

jabato mozárabe – young wild boar braised with chickpeas,
apricots and almonds

chicharrones de Cadiz – pork jowl conserva, with manteca ‘colorá: oregano,
cumin and paprika ‘butter’

guiso de pollo a la vasca – basque style slow-cooked chicken; onion, tomato and caper sauce

fabada – classic Spanish stew of meats and legumes;
braised in Iberico ham broth

chuletón a la parrilla – grilled prime-grade sirloin (8 oz.), chimichurri sauce, potatoes

canelón a la catalana – a traditional favorite in Barcelona: pasta tube stuffed with chicken, veal and pork, topped with béchamel and baked

montaditos de lomo – pork tenderloin, marinated with oregano, garlic and lemon;
grilled and served on toast, topped with piquillo pepper and anchovy (opt.)

datiles endiablados – “deviled” dates: filled with chorizo and wrapped in bacon

jamón iberico de pata negra – country bread rubbed with tomato, topped with the iconic ham of the black hoofed Iberian pig.



prices do not include nineteen point nine five percent service charge and nine point two five percent sales tax. consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs
may increase your risk of food-born illness
corkage $30.00 per 750ml. bottle, maximum two bottles