An overview of the dishes created in 2011!
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to assist in planning your visits!

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Circa 81
4650 Arendell Street
Morehead City, NC, 28557

Entree: Coriander Dusted Yellowfin Tuna - Fresh, local Yellowfin Tuna from Morehead City's Blue Ocean Fish Market (member of Carteret Catch program), dusted with coriander and served with Quinn Farm Carrots (Newport, NC), Garner Farms purple asparagus(Newport, NC), celery root puree and citrus dashi.

Dishes Entered:

Soup: Michael & Pollan's Finest Cream Of Mushroom Soup, With Goodness Grows in North Carolina Onions, Local Shitake and Wild Mushrooms, Partnering In Cream With Thyme Is On Our Side, Yes it Is Garlic, Nutmeg
Vegetable Stock, Cream Sherry And White Wine from “Bistro 42” In Crème Fraiche Possibly “Ashten’s” Worthy

Salad: Alice & Waters Farms Local As In Walking & Throwing Distance Tomatoes And Home Made By an Italian Mozzarella Salad On equally Home Made Ciabatta Bread Topped With Our Sweet Basil Hawthorne Vinaigrette "Inspired" By “The Table at Crestwood”

Entree: Kingsolver's Caught By Rod & Reel on The Outer Banks of North Carolina Sea Bass, In Pastry Stuffed With Fresh Food Rules Carrots, Leeks Locavore, Piedmont Shallots, “Kornerstone Bistro” Celery, Baby Fennel, Basil And Mascarpone Cheese, Topped With "Deluxe" Tomato Compote And Vegetables Fresh From The Mast Farm Inn Garden

Dessert: Tim & GW's Did You Say Strawberry Rhubarb Cobbler. Cooble & Cobble's Fresh Parrish Strawberries and Stanley Rhubarb, with Cinnamon, Star Anis from The “Yancey House”, Lemon Zest Under Our World Famous Home Made Granola & Cranberries, And Then Topped With Home Made Caramel Dulce De Leche Ice Cream.

Serving these fine creations every Thursday and Saturday with the exceptions of select weekend dates booked for private catering functions.

Dates 06/02/11 - 07/30/11   

Entree: Southern Style "Chicken Fried" North Carolina Free Range Lamb, with Pridgen Farms Smashed Lima Beans, Crispy Duplin County Sweet Potatoes and Collard Greens, and a Country Ham & Lamb Pan Gravy. Boneless Leg of Lamb Prepared in traditional pan fried style with fresh lima beans simmered with summer herbs and buttermilk, crisp cooked sweet potatoes and jullienne collard greens, and a pan gravy of North Carolina country ham and bronw lanb jus; garnished with fresh mint.

Market Restaurant
938 North Blount Street
Raleigh, NC, 27604

Entree: Grilled Blue Fish over Herbed Grits topped with a Pickled Radish and Pork Jus: NC caught Blue fish from Saltwater Seafood is lightly seasoned with salt and pepper then dredged in Akins Mills Cattail Flour and grilled.  It is set atop a bed of herbed Atkins Mills stone ground yellow grits that have been cooked with herbs grown in our garden and a touch of Maple View cream to add richness.  It is then bathed with a broth made from in house pickled radish grown by Ben Shields of Ben's Produce in Garner and pork bones from MAE Farms in Louisburg.  We then top the dish with amaranth micro greens that we grown over our expo line the kitchen at the restaurant.		Dessert: Mole' Chocolate Cake with Strawberry Cream: Fresh eggs and honey are whipped until they double in sized.  Then melted 72% cocoa chocolate from Escazu Chocolate and browned butter from Maple View are added along with a mixture of star anise, cinnamon, cloves, and dried chilis.  The mixture is baked at a low temperature to insure an even rise.  Once cooked and cooled it is topped with a simple sauce of pureed strawberries from Barefoot Farms, heavy cream from Maple View, and honey from our hives located on the roof of the restaurant.

IL Palio at The Siena Hotel
1505 East Franklin St
Chapel Hill, NC, 27514

Appetizer: chapel hill creamery mozzarella stuffed margarite pasta nc blue crab, heirloom tomatoes, basil, fava beans, house made maple view farm butter, chapel hill creamery asiago	Entree:  21 day aged nc all natural angus sirloin zucchini and elodie farm goat cheese sformata, shiitake mushrooms, red wine and peppercorn reduction	Dessert: strawberry daiquiri coconut rum soaked baba, strawberry cream , chocolate cover strawberry

Appetizer: Bacon and Eggs Braised Pork Belly Sunny Side Up Quail Egg Chive Pancake Citrus Curry Coulis	Salad: Compressed NC Melon Salad Sprite Melon, Watermelon, and Musk Melon Local Arugula, Goat Lady Dairy Goat Cheese Balsamic Pearls, Olive Oil Sorbet	Entree: Crispy Pan-Seared NC Striped Bass Field Pea Risotto with Chapel Hill Creamery Hickory Grove Moore County Farmer's Market Vegetables Truffle Scented Lemon Beurre Blanc	Dessert: Buttermilk Panna Cotta Local Honey, West End Peaches Flambed

Appetizer: Chapel Hill Creamery Thunder Mountain Swiss - Shaved Johnston County ham, caraway sourdough bread, Hall Family strawberries (this can be ordered on its own for $10)	Entree: Baucom's Best Grass Fed Short Rib - Local blueberry and peach BBQ sauce, Old Mill of Guilford grits, fried Looking Glass Creamery goat cheese

Soup: Second course in place of soup - Black Walnut Smoked Heritage Pork - Marinated in Junior Johnson cherry moonshine, summer tomato chow-chow, local lettuce

Soup: Black River Farms heirloom tomato and roasted pear bisque with garlic chives & basil oil	Salad: Lewis Farms strawberry salad featuring Shelton field greens, Holly Grove goat cheese crumbles, jumbo lump Blue crab, praline pecans, and strawberry champagne vinaigrette	Entree: Potato encrusted Ahi Tuna, Cripple Creek crawfish and riverfront market vegetable succotash, Shelton Farms rocket greens, preserved lemon and caper aioli, chili oil, micro herb sprouts	Dessert: White Family Farm blueberry pound cake, lightly grilled with Boombalatti's coconut bourbon ice cream, Chantilly whipped cream, house-made caramel.

Appetizer: Squash Blossom Arancine Tender squash Blossoms with Clyde Valley Farms purple Sticky rice lightly fried and served with parmesan Aioli	Salad: Heirloom Tomato and Bibb lettuce Leading Green Farm Hydroponics Bibb Lettuce served with Hilda Rico Tipton Farm Zebra stripe Heirloom Tomatoes, with Adawehi farm roasted Garlic, Brioche croutons and looking Glass Creamery Goat cheese and port wine vinaigrette	Entree: Piri-Piri Ashley Farm Guinea Hen Spicy marinated Ashley Farm Guinea Hen served with Golden Valley Honey roasted fingerlings potatoes, braised Rainbow Swiss Chard from Charlene's garden farm and garnished with delicate edible flowers from Ann and Russ's Flower Garden in Rutherford Country

Entree: The Breakfast Burger 5 oz. ground beef, 5 oz. sausage patty, Hoop cheddar, N.C. country ham, oven roasted tomatoes, pepper bacon, fried egg stacked high Served with Sweet Fingerling Potato Hash	Appetizer: Mount Olive Carolina Pickles Tempura fried, served with spicy purple and yellow tomato aioli	Dessert: Blueberry Tart With sucree crust, served à la mode

Dishes Entered:
Appetizer: Ox-Tail Terrine Salad,wilted frisee, pickled radishes, Crippen Estate berries, Ripshin goat cheese, sorghum vinaigrette

Entree: Toungue & Cheek, Braised & Grilled beef tongue and pork cheek, mustard greens, smoked fingerling potato salad, Crippen Crab Apple gastrique

Dates: 05/31/11 - 06/30/11

Dishes Entered:
Appetizer: Rainbow Tomato Granita with Polenta Cracker ~ A chilly, refreshing layered rainbow of summer market tomato granita accompanied with polenta cracker and garnished with fresh backdoor garden herbs

Entree: Sunday Afternoon Pork Sliders with Spaghetti Frittata ~ Italian-herbed, braised Foot Hills pork sliders served on Laura’s focaccia topped with My Granny’s rustic slaw and served with slice of farm to table spaghetti frittata

Dessert: Drunken Pan di Spagna with North Carolina Peaches ~ Classic Italian sponge cake lightly soaked with Catdaddy Carolina Moonshine sweet syrup filled with pastry cream and served with macerated market peaches

Dates : 07/22/11 - 08/13/11

Dishes Entered:

Lunch Entree:
NC Pork Sweet Potato Burrito - Shredded NC Pork with Nash County Sweet Potatoes, Roasted NC Corn and Grape Tomatoes with Salsa Verde from NC Tomatillos, Jalapenos and Cilantro.  Served with local Yucatan Slaw

Dinner Entree:
Pan Seared NC Catfish - On top of Lindley Farms Creamy Grits with a Cilantro Sweet Potato Chip Salad and an Elodie Farms Goat Cheese Garnish

Dates: 07/01/11 - 07/31/11

Dishes Entered:

Appetizer: Vietnamese Style Meatballs With Asian Style Slaw, Thai Peanut Sauce

Salad: Insalata Caprese, NC Hierloom Tomatoes With House Made Fresh Mozzarela, Balsamic Glaze And Fresh Basil

Entree: Paella With NC Clams, NC Shrimp, NC Chicken, Home Made Chorizo, NC Tomatoes, Peppers, Cilantro, Basil, Onions, Garlic, Sugar Snap Peas, and Carolina Gold Rice

Dessert: Sweet Potato Pancakes With Butter Pecan Ice Cream, Fresh NC Berries

Dates: 07/25/11 - 09/16/11 

Entree: Seared Diver Scallop with Mascarpone Couscous and Heirloom Tomato Vinaigrette Seared Scallops over a Medley of Local Squash, Heirloom Cherry Tomatoes and Couscous with Mascarpone Cheese. Served with a Balsamic Heirloom Tomato Vinaigrette

Salad: 4H Club Victory Garden Salad with Pesto Dressing, fried okra, and Sleepy Goat Farm Cheese Medallion.  The salad features slices of homegrown tomatoes, grilled eggplant, roasted peppers, and other veggies from our garden garnished with whole fried okra and fried Sleepy Goat Farm goat cheese medallion.	Entree: Three Little Pigs from North Carolina.  roasted pork loin wrapped in bacon stuffed with house-made sausage, topped with fresh peach mojo and served with Iron Gate Winery blackberry-wine sauce.  Served with jade green beans.	Dessert: Pecan Pie Ice Cream with “Bright Leaf” Baklava Cigarillos. house-made ice cream with pecan pie filling swirls, served with phyllo-rolled baklava.

Appetizer: grilled prosciutto wrapped rabbit liver with spiced pralines and arbol chile popcorn

Entree: crispy pork shoulder with watercress, corn shoots and oakmoon creamery chevre

Appetizer: “Hot & Cold Eastern NC Seafood Medley” CHILLED Stump Sound Oyster on the Half Shell. Black River Farms Squash Blossom stuffed with NC Shrimp Mousse NC Seafood Terrine (Flounder & Shrimp) Heirloom Tomato Vinaigrette HOT Fresh Angel Hair with local Clams & Country Ham topped with shaved Housemade “Bottarga” of Local Shad Roe

Salad: “Summer Sweet Peach Salad” Fresh Peach Carpaccio with Pecans, Local Goat Cheese Shelton Herb Farm Micro Greens Local Honey Dressing	Entree: “Chicken & Pork” Ashley Farms Chicken Ballotine stuffed with EC Pork Belly Confit & Figs Silver Coast Winery Cape Fear Blood Wine Reduction Local Vegetable Medley	Dessert: “Porter’s Neck Peanut Patch” Peanut & Chocolate Terrine with Peanut Butter Pie Peanut Punch & Peanut Brittle Tuile

Dishes Entered:

Entree: Farside Farms pork loin schnitzel, local shiitake mushroom crust, local vegetable, Round Mountain goat milk ricotta and Peaceful Valley polenta lasagnetta, chef grown tomato-basil coulis. Everything local except cooking oil, lemon, garlic, shallots and bread crumb ingredients, although we do make the bread from scratch at the cafe.

Dates: 07/17/11 - 08/14/11

Entree: Ravioli of The Goat Lady’s Cheese - Eggplant, Fennel, Squash, Peppers and Lemon Basil	Entree: Local Heirloom Tomatoes Cucumber, Grilled Onion, Goat Cheese, Micro Salad and Lemon Verbena	Entree: Local Fish Summerstash of Field Peas, Sweet Corn, Circa Tasso Ham, Crab and Tomato Jus

Dishes Entered:

Entree: Rock House farms Pork Porterhouse Butternut Squash and Apple Bread Pudding organic sage, aged smoked hoop Farms cheddar hickory bacon & cider butter

Dates: 09/05/11 - 05/30/11

Appetizer: Torchon Au Foie Gras with Shelton Vineyards Riesling Gelee and Italian Black Truffle	Salad: Zebra "Welcoming Vase" Salad with Tega Hills Organic Baby Lettuces, Citrus Segments and Raspberries	Entree: Zebra Surf and Sky with Palmetto Farms Squab Breast, Butter Poached Lobster, Scallops and North Carolina White Shrimp	Dessert: Bat Farm Fruit Farms Pear Tart Tatin with White Chocolate Godiva Ice Cream and Caramel Sauce

Dishes Entered:

Entrée: Roasted Coon Rock Farm Chicken with Grilled Eggplant, Braised Baby Bok Choy  and Honey Ginger Sauce

Dessert: Purple Sweet Potato Tart

Appetizer: Locally grown fried green tomatoes stacked  with our jumbo lump N.C. crab cake  and finished in a honey mustard and  locally made fig preserve reduction	Soup : Locally grown summer squash and sweet potato bisque topped with locally raised bacon and diced apples	Salad: Locally grown greens topped with seasonal fruit and locally farmed goat cheese bundles served with hand made plum vinaigrette and drizzled with local honey

Entree : Locally raised beef tenderloin stacked with mushrooms and served with a locally grown heirloom tomato salad	Dessert: Bread and butter pudding infused with fruit from local farms and finished in a carolina moonshine creme anglaise

Dishes Entered:

First Course

Rocket & Frisee Salad
Fresh picked from “Charlotte’s Green House”
with Estate blackberries, toasted almonds, shallots, & English cucumber
tossed in a lemon-thyme vinaigrette


Second Course

Duo of Smoked Trout
Hickory-Smoked “North Carolina Mountain Trout”
& Trout mousse with green tomato chow-chow, fried okra, & pumpernickel toast


Third Course

Pork Medallions au Jus
“Top Hogs” pork tenderloin coated with a spice rub & pan-seared
served over sweet potato & golden beet hash
with beer-braised collard greens & a black-eyed pea salad

Fourth Course

Krispy Kreme Bread Pudding
Topped with a peach & white chocolate mousse

Dates
Begin: 6/1/2011
End: 7/2/2011

Appetizer: Cane creek country style pork terrine, moonshine pickles, BBQ mustard relish	Soup: NC coastal bouillabaisse	Salad : Warm salad of local asparagus farm fresh poached egg “Karefree” salad, house cured ham hock redeye vinaigrette

Entree: Lamb duet Santa Maria farms	Dessert: Trio Sweet potato ravioli, honey and pecans Strawberry pavlova PBJ ice-ream