Spinach, shaved manchego cheese, red apples, crispy jamon and sherry vinaigrette.
Manakintowne greens, toasted pinenuts, anchovy stuffed olives, oranges, piquillo peppers and lemon vinaigrette.
Mixed greens, pickled beets, shaved fennel, valdeon blue cheese, almonds and lemon vinaigrette.
Galician bread rubbed with tomato, garlic & olive oil.
Creamy house-made ham and cheese croquettes.
Roasted brussel sprouts, rutabagas, butternut squash and mushrooms.
Roasted yukon golds, alioli and salsa brava.
Thinly sliced fried eggplant drizzled with honey and fresh thyme.
Spanish frittata made with yukon golds & onion.
Pan seared scallops with romesco sauce and shaved fennel.
Sauteed spinach with fennel, anchovy stuffed olives, pinenuts and oranges.
Fried calamari rings & tentacles and salsa brava.
Mild white anchovies marinated in olive oil, parsley and garlic.
Confit of Texas iberico pork belly with sauteed butternut squash, apples and onion with a sherry glaze.
Carolina shrimp sauteed in garlic, white wine, olive oil, parsley, dried pepper flakes and galician bread.
Steamed mussels in white wine, garlic, mild chorizo and galician bread.
Artichoke hearts marinated in olive oil, garlic, herbs served with piquillo peppers and anchovy stuffed olives.
Iberico bacon-wrapped medjool dates stuffed with aged manchego cheese.
Pan seared bronzino served with garbanzo beans, tomato and red peppers. Simmered in a seafood stock with Moroccan spices.
Jamon serrano and aged manchego cheese on galician bread.
Jamon serrano, salchichon de vic, chorizo, iberico cheese, romaine, tomato, piquillo peppers and pipparas on galician bread.
Daily selection of Spanish cheeses.
Daily selection of Spanish cured meats.
Daily selection of Spanish cheeses and cured meats.
Calasparra rice, North Carolina pasture-raised chicken, mild chorizo, smoked paprika and saffron.
Calasparra rice and chef gregs choice of seasonal vegetables.
Calasparra rice, Carolina shrimp, monkfish, calamari, mussels and saffron.
Calasparra rice, North Carolina pasture-raised chicken, mild chorizo, smoked paprika and saffron.
Calasparra rice and chef gregs choice of seasonal vegetables.
Calasparra rice, Carolina shrimp, monkfish, calamari, mussels and saffron.