• Américaine contemporaine • Beaufort / Morehead City
Réservé 11 fois aujourd'hui
Ici, le menu est créé pour vous apporter la fraîcheur des ingrédients saisonniers disponibles présentés avec une touche créative. Sur des petites ardoises, le restaurant Aqua vous offre une panoplie de goûts.
Des portions idéales pour faire circuler autour de la table. Pour un repas complet, il est suggéré d'en commander 2 ou 3. Du côté des "Big Assiettes", le Aqua propose des fruits de mer de la Caroline du Nord, servis avec style, un filet de bœuf de choix, ainsi que des produits locaux quand ils sont disponibles en saison. Aqua se targue d'offrir des produits frais locaux et de soutenir les pêcheurs et les agriculteurs locaux.
Clarke Merrell's (Circa 81 Executive Chef/Proprietor) goal is for Circa 81 to provide creative, quality, & delicious food in a beautiful setting. Offering small plates that are perfect for passing around the table in true tapas style, our dishes are meant to inspire and engage our diners. So, start a conversation, relax, and enjoy a fresh take on cuisine. Clarke developed Circa 81 in hopes that guests will try something new and different and truly have a dining experience. Circa 81 offers great wine and cocktails too, with more than 30 specialty drinks on our cocktaileria menu. Our menu also includes medium and large plate selections - delicious sandwiches, homemade soups, local seafood and fresh-made desserts. Circa 81 also offers take-out and catering - just contact us for more details.
BLUE MOON BISTRO of Beaufort, NC; Casual fine dining experience with superb service team, a creative and well-stocked bar, & TWO chefs sharing in our culinary leadership of French/American cuisine.CHEF JAYSON FOSTER graduate of CCCCP; Culinary Arts student who studied in France under two-starred Michelin Chef Marc Meurin. A stalwart on the Beaufort Food Scene, Jayson has cooked at Chef’s 105, Circa 81, and at Aqua, where he was the Chef for 10 years. In 2012, Jayson and team won the Fire on the Docks Competition in Wilmington, NC.CHEF JOSH MACKLIN, Honors graduate of CCCCP, Josh ALSO went to France to study with two-starred Michelin Chef Marc Meurin. Josh joined Floyd’s 1921 as banquet chef. He has worked at Circa 81 as Chef/Restaurant Manager for 10 years. He then joined the Oysters and Pearls group, opening Catch 109 and Executive Chef for Table 9. Josh loves how food brings together families and friends. He is a proud believer of food being a bond we all share. Bon Appetit!
