Vodka, Tequila, or Mezcal, House Made Pickled Pepper Juice, Local Oyster

The Oyster Shooter*

NC Yellowfin Tuna with Korean BBQ Sauce, Sticky Rice, Bokchoy, Kale, Oyster Mushroom, Kimchi, Chives

NC Bulgogi Tuna

Boulted Bread, Avocado Crema, NC Lump Crab, Kewpie Mayo, Fennel, Shallot, Peanut Salsa Macha

Crab Avocado Toast

NC Tiradito, 4 Raw Oysters (2 Dressed Up), Crab Salad, Pee& Eat Shrimp, Octopus & Shrimp Coctel, Fried Saltines

Cortez Sailboat

PEI Mussels, Picadillo, Chipotle, Basil, Cilantro, Serranos, Garlic Parm Toast

Mussels & Picadillo

Half dozen mixed NC oysters, Salsa Molcajete, Red Onion, Chihuahua Cheese, Tortilla Crumb

Chargrilled Oysters

Tres Leches

Hanger Steak, Molacajete Salsa, Mushrooms, Kale, Cannellini Beans, Charred Green Onion, Lime Wedge

Pinche Carne Asada

Cornmeal Battered Shrimp, Corn Tortillas, Cabbage, Pickled Onions, Avocado Crema

Shrimp Tacos

Little Neck Clams, White Wine Chowder, Carrots, Onions, Celery, Parm, Chives, Garlic Croutons

Clam Chowder

Bread + Weed Butter

Cinnamon Sugar, Caramel Sauce, Dulce de Leche Ice Cream

Churros

NC Tuna, Aji Amarillo-Kimchi Sauce, Orange Segments, Asian Pears, Peanut Salsa Macha, Chive Oil, Chives

NC Tiradito*

Shell-On Shrimp, Garlic-Butter-Lemon Sauce, Toasted Ciabatta

Gambas Al Ajillo

Red Onion, Serranos, Cucumbers, Pepper Mix, Shallots, Tortilla Chips

NC Mahi Mahi Ceviche*

Vegetarian Caesar Dressing, Onion, Parmesan, Garlic Croutons, Radish

Charred Romaine

Smoked & Fried Fresh Dug NC Potatoes, Salsa Poblano, Cotija Cheese, Mexican Crema, Chili Oil, Cilantro

Smoked NC Papas

Double Beef Patty, American Cheese, Lettuce, Tomato, Onion, Pickles, Burger Sauce, Raleigh’s Best French Fries

Double Deluxe Smash Burger

Octopus, Buttered Beans, Parmesan, Diced Tomato

Charred Pulpo

With Parmesan Cheese, Diced Tomato, Chili Oil

Side of Buttered Beans

Cortez French Fries

Brussel Sprouts, Bulgogi Sauce, Onion, Chili Flake, Cilantro

Bulgogi Brussel Sprouts

Oysters*

Carefully shuck the fresh local oysters and place them in a chilled shot glass or small serving glass.

Shuck the Oysters

In a separate shaker, combine the vodka, house-made pickled pepper juice, fresh lemon juice, and optional tequila or mezcal. Shake gently to mix.

Mix the Shooter

Pour the mixture over the shucked oyster in the glass.

Assemble the Shooter

Add a few drops of hot sauce to the shooter to taste.

Add Hot Sauce

Garnish with fresh herbs and a wedge of lemon. Serve immediately and enjoy!

Garnish and Serve

fresh local oysters

vodka

house made pickled pepper juice

tequila or mezcal (optional)

fresh lemon juice

hot sauce

garnish (fresh herbs, lemon wedges)

Rinse the sticky rice under cold water until the water runs clear. Soak the rice in water for at least 30 minutes, then drain. Steam the rice in a steamer or a bamboo basket lined with cheesecloth for about 20 minutes, or until cooked through.

Prepare the Sticky Rice

Preheat a grill or skillet over medium-high heat. Brush the tuna fillets with Korean BBQ sauce and grill for about 2-3 minutes on each side or until they reach your desired doneness.

Cook the Tuna

In a separate pan, heat a tablespoon of oil over medium heat. Add the bok choy, kale, and oyster mushrooms. Sauté for about 5-7 minutes, until the vegetables are tender and vibrant.

Sauté the Vegetables

On a serving plate, create a bed of sticky rice, place the cooked tuna on top, and arrange the sautéed vegetables on the side. Add a generous scoop of kimchi and sprinkle with chopped chives for garnish.

Plate the Dish

NC Yellowfin Tuna

Korean BBQ Sauce

Sticky Rice

Bok Choy

Kale

Oyster Mushrooms

Kimchi

Chives

In a bowl, mash the ripe avocado. Mix in the lemon juice, salt, and black pepper until smooth and creamy. Set aside.

Prepare the Avocado Crema

Thinly slice the fennel bulb and shallot. Set aside for topping.

Prepare the Fennel and Shallot

Toast the Boulted bread slices until golden brown and crispy.

Toast the Bread

Spread a generous layer of the avocado crema on each piece of toasted bread. Top with lump crab meat.

Assemble the Toast

Sprinkle the sliced fennel and shallot on top of the crab. Drizzle with Kewpie mayo and finish with a spoonful of peanut salsa macha.

Add Toppings

Serve immediately and enjoy your delicious crab avocado toast!

Serve

Boulted Bread

Ripe Avocado

Lump Crab Meat

Kewpie Mayo

Fennel Bulb

Shallot

Peanut Salsa Macha

Lemon Juice

Salt

Black Pepper

Thinly slice the fresh tuna and marinate it in lime juice, chili paste, and salt for 15 minutes. Add sliced red onion and cilantro before serving.

Prepare the NC Tiradito

Shuck the fresh oysters and top them with mignonette sauce.

Dressed Oysters

In a bowl, combine crab meat, mayonnaise, diced celery, lemon juice, salt, and pepper. Mix well and chill.

Make the Crab Salad

Boil the shrimp with Old Bay seasoning until cooked. Drain and serve with lemon wedges.

Prepare the Pee & Eat Shrimp

In a bowl, combine diced octopus, chopped shrimp, diced tomato, diced avocado, cilantro, and lime juice. Mix well and chill.

Make the Octopus & Shrimp Coctel

Heat vegetable oil in a pan and fry the saltine crackers until golden brown. Drain on paper towels.

Fried Saltines

On a large platter, arrange the NC Tiradito, dressed oysters, crab salad, pee & eat shrimp, octopus & shrimp coctel, and fried saltines. Serve chilled.

Plate the Cortez Sailboat

Fresh tuna fillet

Lime juice

Chili paste

Red onion, thinly sliced

Cilantro, chopped

Fresh oysters

Mignonette sauce

Crab meat, cooked

Mayonnaise

Celery, diced

Lemon juice

Salt and pepper

Shrimp, peeled and deveined

Old Bay seasoning

Lemon wedges

Cooked octopus, diced

Shrimp, cooked and chopped

Tomato, diced

Avocado, diced

Saltine crackers

Vegetable oil for frying

In a large skillet, heat olive oil over medium heat. Add diced onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.

Prepare the Picadillo

Stir in the ground beef and cook until browned, breaking it up with a spoon, about 5-7 minutes.

Add diced tomato, chipotle peppers, cumin, and season with salt and black pepper. Simmer for 10 minutes until the flavors meld. Stir in chopped cilantro and basil just before serving.

In a separate pot, add the cleaned mussels with a splash of water. Cover and steam over medium heat until mussels open, about 5-7 minutes. Discard any that do not open.

Cook the Mussels

Preheat the oven to 375°F (190°C). Brush bread slices with olive oil and top with grated Parmesan cheese. Bake until golden and crispy, about 10 minutes.

Make the Garlic Parm Toast

To serve, place a scoop of picadillo in a bowl, top with mussels, and serve with garlic parm toast on the side. Garnish with sliced serrano peppers.

PEI Mussels

Ground beef

Onion, diced

Garlic, minced

Bell pepper, diced

Chipotle peppers in adobo sauce, minced

Cumin

Basil, chopped

Serrano peppers, sliced

Black pepper

Bread, for toast

Parmesan cheese, grated

Olive oil

In a molcajete or bowl, combine the chopped tomatoes, cilantro, finely chopped jalapeño, lime juice, and salt. Mix well and set aside.

Prepare the Salsa Molcajete

Carefully shuck the oysters, keeping them in their half shells. Discard any broken shells and place the oysters on a baking tray or grill-safe surface.

Prep Oysters

Preheat the grill to medium-high heat. Place the oysters on the grill and cook for about 5 minutes, or until the edges start to curl.

Grill Oysters

Remove the oysters from the grill and top each one with a spoonful of Salsa Molcajete, some red onion, Chihuahua cheese, and a sprinkle of tortilla crumbs.

Return the oysters to the grill and cook for an additional 3-5 minutes until the cheese is melted and bubbly.

Finish Cooking

Carefully remove the oysters from the grill and serve immediately, garnished with extra salsa and lime wedges if desired.

Mixed NC oysters

Tomatoes

Cilantro

Jalapeño

Red onion

Chihuahua cheese

Tortilla crumbs

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.

Preheat Oven

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Mix Dry Ingredients

In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.

Cream Butter and Sugar

Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Mix until just combined.

Combine Mixtures

Pour the batter into the prepared baking dish and bake for 25-30 minutes, or until a toothpick comes out clean.

Bake

all-purpose flour

baking powder

salt

unsalted butter, softened

granulated sugar

eggs

whole milk

sweetened condensed milk

evaporated milk

Season the hanger steak with salt and pepper. Heat a grill or skillet over high heat and cook the steak for about 5-7 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing.

Prepare the Hanger Steak

In a skillet, heat a tablespoon of olive oil over medium heat. Add sliced mushrooms and sauté until golden brown, about 5-7 minutes. Season with salt and pepper.

Sauté the Mushrooms

In a separate pot, bring a small amount of water to a boil. Add the kale and cook for 3-4 minutes until tender. Drain and set aside.

Cook the Kale

Rinse and drain the can of cannellini beans. In a small pot, heat the beans over low heat until warmed through, about 5 minutes. Season with salt and pepper.

Prepare the Cannellini Beans

On the grill or in a skillet, char the green onions for about 2-3 minutes until they are tender and have grill marks.

Char the Green Onions

In a molcajete or blender, combine ripe tomatoes, jalapeños, cilantro, garlic, salt, and a squeeze of lime juice. Mash or blend until desired consistency is reached.