Fall brings the arrival of cooler weather, warm colors, and rich flavors. Chef Marc Collins and Pastry Chef Scott Lovorn just debuted the September restaurant week menu highlighting flavors of the region and delicious ingredients of the season. New diners and loyal guests will be pleased to see the much-requested Chicken Fried Salmon has returned to the menu. While this fall favorite is back, Chef Collins is now pairing the salmon with sour cream grits, dill butter, and a grand marnier fennel confit.
Guests who have grown accustomed to Pastry Chef Scott Lovorn’s amazing confections will not be disappointed with the menu’s delectable treats. While our diners will certainly enjoy all of the desserts offered, they will most likely end their evening with our signature souffle.
View the full menu here:
Wedge Salad – Radishes, English Cucumbers, Carrots, Rosemary Poppy Seed Dressing, Lemon Pepper Crunch
Scallops – Green Garlic Butter, Maque Choux, Pea Shoots, Feta, Blood Orange Vinegar Slaw
61°C Farm Egg – Warm Bacon Vinaigrette, Pomme Frites, Arugula, Cherry Tomatoes
Heritage Pork Belly – Butter Beans, Grilled Bermuda Onions, Yuzu Apple Butter, Fried Peanuts
Lamb Loin – Blue Cornmeal Crusted, Whipped Potatoes, Sage Oil, Rainbow Carrots, Spinach Bechamel
Piedmontese Beef – Fingerling Potatoes, Hominy, Foie Gras, Vidalia Onions, Mushrooms, Calamansi Demi Glace, Parsley
Chicken Fried Salmon – Sour Cream Grits, Dill Butter, Grand Marnier Fennel Confit
Broken Arrow Antelope – Smoked Blackberry Barbeque Sauce, Vanilla Bourbon Baked Beans, Rapini, Cipollini Onions, Ash Essence
Triple Potato Gratin – Caramelized Turnips, Almond Milk, Zucchini, Truffle n’ Pea Mousseline
Cider Brined Chicken – Artichoke Porcini Barigoule, Celery Root Purée, Pimento Cheese Carolina Gold Rice, Ginger Pan Sauce
Peach Crisp Souffle – Crispy Streusel, Brown Sugar Ice Cream, Vanilla-Peach Anglaise
Crispy Black Forest Bread Pudding – Cherry Compote, Ganache, Orange Ice Cream
Strawberry Shortcake – Citrus Pound Cake, Grand Marnier Mascarpone Mousse, Honeysuckle Ice Cream
The restaurant week menu at Circa 1886 offers three courses for $45. For an additional $25, let our sommelier guide you with wine pairings that perfectly complement the flavors in each dish. Call 843-853-7828 to make a reservation, or reserve your table online here. A 20% gratuity will be added to all checks.