Crispy pork skin, chorizo ranch.

Slow roasted baby beets, orange, almonds and black olive.

Chicken liver pate, dried fruit relish, pickles, radish and toast.

House made farmer's cheese, espelette pepper jelly and baguette.

Brussel sprouts, pine nuts, sherry raisins and saffron yogurt.

Selection of four Spanish and local cheeses.

Chilled shrimp, octopus, clams, calamares and sherry vinaigretta.

Local greens, crispy artichokes, pistachio, olive tapenade and lemon vinaigretta.

Smoked nc trout & caviar, saffron yukon gold & sweet potatoes, peas and aioli.

Little gem lettuce, Valdeon dressing, crispy chicken skins and buffalo spice.

R. iglesias 18 month, Spain.

Pata negro fermain, Spain.

Iberico de bellota, Spain.

Palacios, Spain.

Country ham, Goldsboro, inc.

Country ham, Surry

Sample of four.

Lamb and pork meatballs, chickpea estofado, harissa yogurt and z'tar.

Fried rice, chorizo, peanuts, slow cooked egg and anchovy.

Fried potatoes, 2 aiolis and spicy tomato sauce.

Semolina encrusted calamares, piquillo tartar sauce.

Pork ribs, espelette pepper jelly.

Spanish octopus, papas Canarias and mojo verde.

Crispy potato cake, poached duck yolk, creme fraiche, shaved celery and black olive.

Egg, yukon gold potato, chorizo and aioli.

Shrimp, olive oil, garlic, chili, lemon and parsley.

Sirloin cap, maitake marmalade and onion rings.

Farm egg, crispy manchego and seasonal vegetable.

Veal sweetbreads a la plancha, butternut squash, pearl onions, veal bacon and pumpkin seed picada.

Chicken fried chicken, mahon, jamon serrano, aioli and pickle salad.

NC littleneck clams, sherry, garlic, boiled peanuts and ham.

Bone marrow, smoked oxtail marmalade, pickled mushrooms, spring onions, radish, benne seeds and toast.

Blood sausage, pear salmorejo, valdeon blue cheese and hazelenuts.

Buckwheat vermicelli, smoked rabbit and autumn vegetable persillade.