Extended Restaurant Week at Circa 1886

Charleston Restaurant Week is already halfway over. Are you hungry for more? Circa 1886 will extend its special ‘3 for $40′ Restaurant Week menu through Saturday, January 25th. See the full Restaurant Week menu and make reservations here.

While you await your table, tide yourself over with these Restaurant Week photos from the kitchen.

A Welcome from Chef! Two amuse-bouche presentations from week one-

House Cured Maple-Infused Salmon

house cured maple infused salmon amuse

restaurant week amuse january 2014

Two of our favorite appetizers-

The ‘Gas House Egg’ with Toasted Brioche, Brown Butter Dust, Heirloom Tomato Crudo, Olive Coulis, Scallions, Breakfast Radish

Gas House Egg

LaBelle Farms Foie Gras “Flan” Hazelnuts, VA Surryano Ham, Pickled Garlic, Italian Parsley

Foie Gras flan, VA surryano ham, hazelnuts, pickled garlic, parsley

Onto the main course. Two great suggestions for carnivores- 

Cardamom Braised “1855” Beef Short Rib with Celery Root & Flageolet Mousseline, Granny Smith Apple Compote, Smoked Paprika, Roasted Squash

Cardamom braised Short rib, celery & flageolet purée, squash, apple compote, smoked paprika dust.

Niman Ranch Pork Tenderloin with Pumpkin Seed Granola, Sour Yuzu Glaze, Corned Beef Sweet Potato Chipotle Hash, Greek Yogurt, Baby Bok Choy

Granola crusted pork, yogurt, sweet potato hash, bokchoy, sour yuzu glaze

Don’t forget dessert! Round out your dining experience with one of four sweet finishes: an Artisinal Cheese Plate, Caramel Banana Cake, Pistachio Crème Brûlée or Chocolate Truffle Soufflé.

This was the view from the kitchen, now it’s your turn! Share the view from your table. Instagram/Tweet your dinner at @Circa1886 or tag your photos with hashtag #Circa1886.

For reservations, check on OpenTable or call the restaurant at 843-853-7828. Peruse our entire Restaurant Week menu to see what you’d like.

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