Chef Marc Collins recently debuted a new late winter and early spring menu at Circa 1886 celebrating classic Southern flavors, local heirloom ingredients, and the hint of warmer weather. The Blue Crab Salad is an early standout. Lump crab meat is paired with Heart of Palm, Ruby Red Grapefruit, Avocado Gelato, English Cucumber, Radish, Thai Pepper, Frisee, and Passion Fruit Aioli adding a flavorful punch to the dish, while not overpowering the delicious sweet crab meat.
Close followers of Chef Collins’ cuisine should keep their eye out for the Pork Duet with Ginger Braised Pork Belly, Purple Sweet Potatoes, Chipotle Honey Mustard Brushed Tenderloin, Grilled Scallion Paint, Baby Turnips, and Jus Lié. Chef Collins has said that this is a dish he has especially enjoyed creating. The Foie Gras appetizer, paired with Cherry Crème Brûlée, Pineapple Sambal, and a Toasted Vanilla Corn Bread Crumble is as decadent as it gets. Favorite seasonal ingredients such as radishes, mushrooms, parsnips, and rabbit are seen throughout the menu.
Pastry Chef Scott Lovorn is tempting taste buds with his over-the-top desserts such as the Elvis Fluffernutter with Peanut Butter Mousse, Candied Bacon, and Toasted Fluff, or the Chocolate “Temperatures & Textures” dish which features more varieties of chocolate than one can count. As always, if you can’t decide what to order, the chef’s five-course tasting menu is the perfect opportunity to let Chef Marc Collins take the reins. Read below for the full menu:
GREENS & VEGGIES – Crispy Corn, Roasted Garlic Oil, Bliss 9 Vinegar, Pepitas
BROCCOLI RICOTTA GNUDI – Black Truffles, Saffron Squash Veloute, Petite Basil
61˚C FARM EGG – Grilled Asparagus, Shaved Chestnuts, “Fried Chicken” Essence, Pimiento Hollandaise
RABBIT CONFIT CASSOULET – Fava Beans, Field Peas, Rabbit Sausage, Celeriac “Pudding”, Crispy Onions
BLUE CRAB SALAD – Heart of Palm, Ruby Red Grapefruit, Avocado Gelato, English Cucumber, Radish, Thai Pepper, Frisee, Passion Fruit Aioli
LA BELLE FARMS FOIE GRAS – Cherry Crème Brûlée, Pineapple Sambal, Toasted Vanilla Corn Bread Crumble
CHIMICHURRI BEEF – Parsnip Potato Mousseline, Baby Carrots, Coffee Oil, Chantilly Demi Glace, Grilled Mushrooms
LAMB RACK – Artichoke Baba Ganoush, Smoked Paprika Rub, Yogurt “Bernaise”, Cucumber Cous Cous Salad, Patty Pan Tomato Kabob
PORK DUET – Ginger Braised Pork Belly, Purple Sweet Potatoes, Chipotle Honey Mustard Brushed Tenderloin, Grilled Scallion Paint, Baby Turnips, Jus Lié
DUCK “AU POIVE” – Thomasville Tomme Gratin Potatoes, Haricot Verts Salad, Dijon Shallot Dressing, Pistachios, Oranges, Cognac Pan Sauce
SEA BASS “LINGUINI & CLAMS” – Leeks, Zucchini, Bell Pepper, Prosciutto, Marble Potatoes, Lemon Thyme Beurre Blanc, Parmesan Essence
JERK BRINED ANTELOPE – Key Lime Grits, Chayote- Red Cabbage & Yam Hash, Coconut Curd, Mango Rum Gastrique, Cilantro Pistou
GENERAL TSO’S ROMANESCO – Wonton Crunch, Vegan Fried Rice, Sour Peach “Duck Sauce”, Bok Choy, Spice Peanut Coulis
FLOUNDER – Cornmeal Crusted, Chow Chow, Horseradish Remoulade, Beluga Lentils, Collard Greens
APPLE CRISP SOUFFLÉ – Salted Caramel, Struesel, Ginger Ice Cream
THE ELVIS FLUFFERNUTTER – Brioche, Peanut Butter Mousse, Candied Bacon, Toasted Fluff, Caramelized Banana
SWEET POTATO DONUTS – Pecan Praline Glaze, Molasses Marshmallow, Cinnamon Ice Cream
CHOCOLATE “TEMPERATURES & TEXTURES” – A Tasting of Origin Chocolates From Around The World
AMERICAN BLACK WALNUT CAKE – Whipped Sorghum, Poached Pear, Rosemary Cabernet Ice Cream
Can’t decide what to order? Let Chef Marc Collins choose for you! Our Chef’s Five Course Tasting Menu is available nightly for $75. Add wine pairings for $35 more. Call 843-853-7828 or click here to make your reservation.