Iberia Restaurant - Belmont | Menú
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summer 2019





Iberia’s famous classic Caesar salad

MARISCADA a la PLANCHA serves up to four $73.65
scallops, white prawns, gulf prawns, clams, and squid; a la plancha, grilled asparagus, salsa verde

PAELLA IBERIA small, serves one to three $39.90
large, serves four to six $75.80
our most popular menu item for the past 35 years
Iberia’s award winning rendition of saffron-infused rice with chicken, pork and seafood


ARROZ CALDOSO de MARISCOS serves one to three $36.90
soupy rice from Murcia, sofrito, bomba rice, scallops, blue prawns,
clams, squid, peas and piquillo peppers



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

calamar relleno – squid stuffed with tomatoes & sausage, braised in their ink

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

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

ensalada de pulpo – 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

empanaditas de sardinas – sardines, caramelized onions, piquillo peppers

suquet de peix – filet of Chilean seabass braised with brandy;
almond, garlic and saffron picada

setas al ajillo – grilled oyster mushrooms, garlic-parsley olive oil

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

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

pimiento del piquillo con ensaladilla – piquillo peppers stuffed with Russian vegetable salad;
tomato-olive oil emulsion

espárragos a la plancha – griddle asparagus, arbequina olive vinaigrette

patatas bravas con allioli – spicy fried potatoes with garlic mayonnaise

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

jamoncitos de pollo – chicken stuffed with pork and button mushrooms;
cinnamon-cap mushroom sauce

montadito de pringá – potted pork belly, pork shoulder and chorizo, on toasted bun

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

cordero al chilindron – braised shoulder of lamb, chorizero peppers, onions, albariño wine

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 twenty percent service charge and nine point seven 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