Sophisticated, clubby setting for traditional paella, creative tapas & upscale Spanish mains.
4.5 – 322 reviews $$$ • Tapas restaurant
Menu
| Lunch & Dinner | |
| Ensaladas | |
| Ensalada de Cesar Iberia’s famous classic Caesar salad |
$12.95 |
| Arroces y Platos Familiares | |
| Mariscada a la Plancha scallops, white prawns, gulf prawns, clams, and squid; a la plancha, grilled asparagus, salsa verde |
$78.65 |
| Paella Iberia Our most popular menu item for the past 35 years. Iberia’s award winning rendition of saffron-infused rice with chicken, pork and seafood |
$42.90 |
| Arroz Caldoso de Mariscos soupy rice from Murcia, sofrito, bomba rice, scallops, blue prawns, clams, squid, peas and piquillo peppers |
$38.90 |
| Tapas y Raciones | |
| Sardinas a la Parrilla grilled sardine filet wrapped in a grape leaf, garlic toast |
$6.80 |
| Gambas al Ajillo pan-seared blue prawns, toasted garlic, pimentón and fino sherry |
$21.85 |
| Vieiras con Espuma de Salmón grilled day-boat scallops on smoked salmon mousse toast |
$12.80 |
| Pulpo a la Gallega steamed octopus with potatoes, olive oil and pimentón |
$12.70 |
| Pastelito de Bacalao salt-cod and potato pie with olives, garlic, roasted tomato and piquillo pepper |
$11.70 |
| Pintxos de Atun on toast: crudo of yellow tail tuna filet, olives, tomato marmalade |
$9.75 |
| PA Amb Tomàquet grilled rustic bread, garlic, tomato, olive oil |
$3.85 |
| Setas al Ajillo griddled king oyster mushrooms, garlic-parsley olive oil |
$9.70 |
| Escalibada olive oil-sherry wine vinegar marinated roasted peppers and eggplant |
$10.25 |
| Gazpacho Sevillano chilled puree of tomato, garlic, and fresh vegetables; in a glass |
$3.90 |
| Espárragos a la Plancha griddle asparagus, manchego cheese shavings, arbequina olive vinaigrette |
$9.65 |
| Patatas Bravas con Allioli spicy fried potatoes with garlic mayonnaise |
$7.85 |
| Jabato Mozarabe young wild boar slow-cooked with chickpeas, apricots and almonds |
$19.20 |
| Pinchitos Morunos our Al-Andalus heritage, grilled lamb skewers marinated with herbs and cumin |
$10.80 |
| Regalo de Codorniz quail breast stuffed with patê and duxelles of mushrooms in a puff pastry |
$14.85 |
| Fabada classic Spanish stew of meats and legumes; Iberico ham broth |
$16.85 |
| Chuletón a la Parrilla grilled prime-grade sirloin (8 oz.), chimichurri sauce, potatoes |
$21.85 |
| Datiles Endiablados “deviled” dates: filled with chorizo and wrapped in bacon |
$7.95 |
| Bar Menú | |
| Main | |
| PA Amb Tomàquet grilled rustic bread, garlic, tomato, olive oil |
$3.85 |
| Gazpacho Sevillano chilled puree of tomato, garlic, and fresh vegetables; in a glass |
$3.90 |
| Pintxo de Atun on toast: crudo of yellow tail tuna filet, olives, tomato marmalade |
$5.75 |
| Gambas a la Plancha grilled shell-on prawns with garlic and parsley |
$5.45 |
| Montadito de Pringá potted pork: belly, shoulder and chorizo; on toasted bun |
$4.15 |
| Montadito de Lomo pork tenderloin, grilled and served on toast, topped with piquillo pepper and anchovy (opt.) |
$4.85 |
| Datiles Endiablados “deviled” dates: filled with chorizo and wrapped in bacon |
$4.95 |
| Cantimpalitos grilled páprika-garlic sausages |
$6.45 |
| Croquetas de Jamón ham and onion croquettes |
$5.15 |
| Empanadilla de Pollo chicken, caramelized onions, tomatoes and olives |
$3.45 |
| Pintxo de Vieira grilled day-boat scallop on smoked salmon mousse toast |
$6.40 |
| Torrada de Sobrasada y Queso Spanish garlic sausage and melted cheese toast |
$3.65 |
| Catering Menú | |
| Vegetables Tapas | |
| Tortilla de Patatas Traditional Spanish potato-onion tartlet |
$18.00 |
| Escalibada Olive oil/sherry wine vinegar marinated roasted vegetables |
$22.95 |
| Aceitunas Assorted spiced olives |
$14.95 |
| Almendras Toasted spiced almonds |
$19.00 |
| Pastelitos de Queso Cheddar cheese scones |
$6.20 |
| Champinones al Ajillo Grilled mushrooms, garlic-parsley olive oil |
$19.00 |
| Espinacas con Garbanzos (Min 5#) Spinach w/chickpeas, garlic & Spanish paprika |
$14.95 |
| Rollito de Verduras (Min 12) Cabbage roll stuffed w/onion, eggplant & almonds |
$5.95 |
| Grilled Mixed Vegetables w/sherry vinegar |
$16.95 |
| Habas al Granadina (Min 5#) Braised artichokes w/baby broad beans |
$24.25 |
| Seafood Tapas | |
| Pincho de Gambas y Chorizo Caraway & garlic-marinated prawns & chorizo skewer |
$8.25 |
| Boquerones en Vinagre Tiny white anchovies in vinaigrette |
$72.00 |
| Gambas a la Plancha Grilled shell-on prawns w/garlic & parsley |
$32.00 |
| Gambas al Ajillo Sauteed prawns in brandy, garlic & paprika |
$37.00 |
| Pimento del Piquillo (Min 12) Rioja pepper stuffed with Russian salad |
$5.50 |
| Meat Tapas | |
| Patatas Riojanas (Min 5#) Potatoes & chorizo braised in chicken stock |
$14.95 |
| Pan con Jamon Country bread rubbed with tomato, topped with Iberico ham |
$7.75 |
| Pollo al Ajillo Chicken wings in garlic, pepper-brandy sauce |
$15.95 |
| Pinchitos Grilled marinated pork, beef or chicken skewers |
$6.85 |
| Datiles Endiablados Dates filled w/chorizo & wrapped in bacon |
$1.75 |
| Cantimpalitos Grilled paprika-garlic sausages |
$18.95 |
| Albondiguitas Little meatballs in saffron & onion sauce |
$18.50 |
| Cordero al Chilindron (Min 5#) Braised lamb w/tomatoes, peppers & garlic |
$24.75 |
| Guiso de Ternera (Min 5#) Braised veal with olives & carrots |
$27.75 |
| Empanadilla de Pollo Caramelized turnovers w/chicken |
$3.25 |
| Torrada de Sobrasada y Queso (Min 12) Spanish garlic sausage & melted cheese toast |
$2.85 |
| Pollo Marbella (Min 5#) Chicken legs & thighs braised in wine with capers olives, garlic and prunes |
$16.25 |
| Pollo Jerez (Min 3#) Chicken filets sautéed w/sherry & mushrooms |
$19.95 |
| Chicken Curry (Min 5#) | $19.95 |
| Paella (Serves 1 to 2) Seafood, pork, chicken, vegetarian or combo |
$25.00 |
| Platters | |
| Pinchitos Skewers of grilled meats, marinated in Morish spices. A combination of 16 chicken, 16 pork and 16 beef skewers |
$175.00 |
| Empanadillas Variadas 8 chicken, 8 chorizo, 8 tuna and 8 spinach turnovers |
$95.00 |
| Tapas Extravaganza 1 pint grilled garlic mushroms, tortilla de patata, 1 pint garlic infused shrimp, pan con tomate, ham croquetas, chorizo stuffed dates wrapped in bacon, 1 lb. spiced almonds, 1 lb assorted herbed olives |
$185.00 |
| Caesar Salad Platter Whole leaves of romaine hearts garnished with skewers of grilled chicken and grilled shrimp with Caesar dipping sauce |
$95.00 |
| Salads | |
| Caesar Salad with homemade croutons |
$7.75 |
| Creek Salad with feta and kalamata olives |
$9.75 |
| Desserts | |
| Pan con Chocolate Chocolate-studded bread pudding |
$38.00 |
| Frangipane Tart (Min 12) Fruit tart with almond-butter crust |
$8.75 |
| Flan | $6.75 |
| Brazo de Gitano Chocolate pistachio roulade |
$42.00 |
| Tarte de Santiago Orange almond tarte |
$43.00 |
| Recipes – Cook Like a Spaniard | |
| Main | |
| Salmon al Perfume de Vermouth Salmon Poached in A Vermouth Reduction, Serves 4. 2 Tbsp. clarified butter; 2 shallots, finely minced; 1 cup Martini & Rossi sweet vermouth; 1½ cup fish stock; 4 salmon filets (6 oz. each); salt & white pepper to taste; 2 Tbsp. chopped parsley; 2 Tbsp. butter (optional). In a non-reactive sauté pan, just big enough to accommodate all four filets, bring the clarified butter to a boil and cook the shallots slightly. Deglaze the pan with the sweet vermouth, add the stock and bring to a boil. Season the salmon filets, add them to the pan and return to the boil. Reduce heat to a low simmer, cover and cook until the salmon is just done (about 5 minutes). Transfer the salmon filets to a serving platter, loosely cover with foil paper and keep warm. To finish the sauce add the parsley and reduce the poaching liquid over high heat to desired consistency. Adjust the seasoning. For a velvety smooth sauce, whisk in 2 Tbsp. of butter, pour over the salmon and serve at once. Note: the cooked salmon will hold for a while, as will the unfinished sauce. However, once the sauce is reduced it must be served at once |
|
| Cordero al Ajo Arriero Lamb Braised in Vinegar with Paprika and Whole Garlic Cloves, Serves 4 – 6. ¼ cup olive oil; 3 lb. boneless lamb, cut into 2-inch chunks; 1 large onion, chopped; 1 whole head of garlic, separated but not peeled; 1 bay leaf; 1 tsp. Spanish paprika; ½ cup vinegar (The type of vinegar you use will give important character to this dish. Red wine vinegar is traditional, but sherry, champagne or balsamic vinegar should be considered as worthy alternatives); salt; freshly ground black pepper. Heat the oil in a deep casserole. Add the meat and brown well on all sides. Add the onion and sauté until softened. Stir in the remaining ingredients. Cover and cook over a low flame (or a slow oven, about 275o) for 2 hours, or until the meat is tender. Add some water during cooking if necessary. Remove bay leaf before service |
|
| Pollo a la Cerveza Chicken Braised in Beer, Serves 4 – 6. 2 – 3 Tbsp. olive oil or chicken fat; 12 chicken legs and/or thighs; salt; pepper; 3 large onions, peeled and chopped; a few saffron threads (optional); 1 bay leaf; 1 cup beer (your choice); Preheat oven to 350o. Heat olive oil in a heavy sauté pan over medium-high heat. Season the meat liberally with salt and pepper, and brown on all sides in the oil. Remove chicken from the pan and set aside. Pour off excess fat. In the same pan, start the onions, bay leaf and saffron on medium heat. When the onions are soft and starting to color, transfer them with the chicken pieces to a casserole. The vessel should accommodate the chicken pieces snugly, but in one layer. Add the beer, which should cover the chicken about halfway. Finish, uncovered, in the oven until tender, about 45 minutes |
|
| Gazpacho Andaluz Pureed Garlic-Vegetable Soup, Serves 10. 1 medium cucumber, peeled, seeded and chopped; 1 green bell peppers, seeded and cut into chunks; 8 Roma tomatoes, cut into chunks; 3 cloves of garlic, peeled; 4 thick slices of stale baguette-type bread, soaked in water and wrung out; 1 cup olive oil; ¼ cup vinegar; 3 tsp. salt; 5 cups water. Put half of the cucumber, peppers, tomatoes and garlic into food processor. Process until completely chopped. Remove to a bowl. Process second half of vegetables. Put bread and oil in the food processor and combine with the vinegar, salt and water. Add to vegetables in the bowl. Blend to combine until smooth |
|
| Gazpacho Malagueño Chilled Garlic-Almond Soup, Serves 10. ¾ cup almonds, blanched; 6 garlic cloves, peeled and chopped; ¾ cup olive oil; ½ cup sherry vinegar (the vinegar you use is critical to the flavor – and color! – of this dish. For variations, try using a moscatel vinegar or a white balsamic); 2 tsp. salt; ¾ baguette (about 10 oz.), crust removed, soaked in milk (or water) and wrung out; 4 cups water; 40 peeled green grapes; bread cubes fried in olive oil. Grind almonds, garlic, oil, vinegar and salt in the food processor for 15 minutes. Add bread and water. Blend to combine. Adjust seasoning, and add more water if the soup is too thick. Chill. Serve in chilled bowls garnished with fried croutons and peeled grapes |
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Contact Iberia
Address: 740 El Camino Real, Belmont, CA 94002
Phone: (650) 325-8981
Website: http://www.iberiarestaurant.com/
Hours
| Wednesday | 12–8PM |
| Thursday | 12–8PM |
| Friday | 12–8PM |
| Saturday | 12–8PM |
| Sunday | 4–8PM |
| Monday | Closed |
| Tuesday | 12–8PM |
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