La Tienda Tapas Bar & Market

Spinach, shaved Manchego cheese, red apples, crispy Jamón, sherry vinaigrette

Manakintowne greens, toasted pinenuts, anchovy stuffed olives, oranges, piquillo peppers, Lemon vinaigrette

Mixed greens, pickled beets, shaved fennel, Valdeón blue cheese, almonds, 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, salsa brava

Thinly sliced fried eggplant drizzled with honey, fresh thyme

Spanish Frittata made with Yukon Golds onion

Pan seared scallops with romesco sauce and shaved fennel

Sautéed spinach with fennel, Anchovy stuffed olives, pinenuts and oranges

Fried calamari rings tentacles, salsa brava

Mild white anchovies marinated in olive oil, parsley and garlic

Confit of Texas Ibérico pork belly with sautéed butternut squash, apples and onion with a sherry glaze

Carolina shrimp sautéed in garlic, white wine, olive oil, parsley, dried pepper flakes, Galician bread

Steamed mussels in white wine, garlic, mild chorizo, Galician bread

Artichoke hearts marinated in olive oil, garlic, and herbs served with piquillo peppers and anchovy stuffed olives

Ibérico 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

Jamón Serrano, Aged Manchego cheese on Galician bread

Jamón Serrano, Salchichon de Vic, chorizo, Ibérico cheese, romaine, tomato, piquillo peppers, 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, Saffron

Calasparra rice and Chef Gregs choice of seasonal vegetables

Calasparra rice, Carolina shrimp, Monkfish, Calamari, Mussels, Saffron

Spinach, shaved Manchego cheese, red apples, crispy Jamón, sherry vinaigrette

Manakintowne greens, toasted pinenuts, anchovy stuffed olives, oranges, piquillo peppers, Lemon vinaigrette

Mixed greens, pickled beets, shaved fennel, Valdeón blue cheese, almonds, 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, salsa brava

Thinly sliced fried eggplant drizzled with honey, fresh thyme

Spanish Frittata made with Yukon Golds & onion

Pan seared scallops with romesco sauce and shaved fennel

Sautéed spinach with fennel, Anchovy stuffed olives, pinenuts and oranges

Fried calamari rings & tentacles, salsa brava

Mild white anchovies marinated in olive oil, parsley and garlic

Confit of Texas Ibérico pork belly with sautéed butternut squash, apples and onion with a sherry glaze

Carolina shrimp sautéed in garlic, white wine, olive oil, parsley, dried pepper flakes, Galician bread

Steamed mussels in white wine, garlic, mild chorizo, Galician bread

Artichoke hearts marinated in olive oil, garlic, and herbs served with piquillo peppers and anchovy stuffed olives

Ibérico 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

Jamón Serrano, Aged Manchego cheese on Galician bread

Jamón Serrano, Salchichon de Vic, chorizo, Ibérico cheese, romaine, tomato, piquillo peppers, 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, Saffron

Calasparra rice and Chef Gregs choice of seasonal vegetables

Calasparra rice, Carolina shrimp, Monkfish, Calamari, Mussels, Saffron