Tonight the Circa 1886 culinary team will debut 20 (count ‘em: 20) fresh, super-imaginative appetizers, entrees and desserts. Whether you grew up cracking lobster claws in Maine or feasting on freshly farmed John’s Island tomatoes, our menu will give you that sweet twinge of summertime nostalgia. Here are a few highlights.
Start out with standout appetizers like the Farmers Lettuce Salad (served with olives, cucumbers, buffalo mozzarella, sunflower seeds and a preserved tomato vinaigrette) or Grilled Quail (with spicy plum lacquer, apple smoked cheddar grits, cashews, baby arugula.)
For the main event, feast on fresh seafood like the Blackened Flounder (with buttered crab “dirty rice”, okra gumbo, Bermuda mango relish and a trio of pepper sauces) or try the Bass (served with house made goat cheese and ricotta ravioli, roasted beet coulis, haricot verts, pickled brown beech mushrooms and lotus chips.)
Chef Marc Collins’ famous antelope will be served like the star in a decadent Southern picnic basket. Expect spinach mac and cheese, Dijon baked beans, toasted benne seed slaw and blueberry vodka sauce with this season’s antelope preparation.
By popular demand, our Pastry Chef Scott Lovorn will bring back his honeysuckle ice cream to serve beside a butter griddled citrus pound cake and Grand Marnier-laced strawberries (the Circa 1886 version of Strawberry Shortcake.) He’ll also whip up toasted almond ice cream and source fresh, local peaches for this season’s Peaches n’ Cream Souffle.
Recent TripAdvisor chatter suggests ordering the five-course Chef’s Tasting Menu. It makes your decision easy – and is especially delightful when paired with wines. Stop in for dinner in downtown Charleston soon. Call to make a reservation (843-853-7828) or see what’s available on OpenTable. Now for the full menu.
Circa 1886 Restaurant Summer 2013 Menu
GRILLED QUAIL – Spicy Plum Lacquer, Apple Smoked Cheddar Grits, Cashews, Baby Arugula
FRIED OYSTERS – Cornmeal Crust, Country Ham Ratatouille, Roasted Garlic Aioli, Celery, Curry Oil
HEARTS OF PALM – Asparagus, Passion Fruit Vinaigrette, Pecans, Red Pepper Coulis, Basil Powder, Sourdough Croutons
FARMERS LETTUCE – Olives, Cucumbers, Buffalo Mozzarella, Sunflower Seeds, Preserved Tomato Vinaigrette
FOIE GRAS AU POIVRE – Rosemary and Lemon Biscuit, Blackberry Gastrique, Candied Pistachios, Lavender Chantilly
~ Main Course ~
FLOUNDER – Blackened, Buttered Crab “Dirty Rice”, Okra Gumbo, Pepper Trio Sauces, Bermuda Mango Relish
BASS – Goat Cheese and Ricotta Ravioli, Roasted Beet Coulis, Haricot Verts, Pickled Brown Beech Mushrooms, Lotus Chips
LOBSTER “BAKE” – Corn Potato Hash, Mussels, Clams, Peas, Cippolini Onions, Andouille Sausage, Lobster Bisque
HALIBUT – Coconut Crema, Rhubarb Red Rice, Summer Squash Saffron Veloute, Cilantro Peanut Pesto
PORK SHOULDER – Coffee Essence, Mustard Greens, Local Honey Glazed Carrots, Sage Infused Barley, Sour Orange Hollandaise
ANTELOPE – Spinach Mac n’ Cheese, Dijon Baked Beans, Toasted Benne Seed Slaw, Blueberry Vodka BBQ Sauce
LAMB – Sweet Potato Celery Root Napolean, Cauliflower Gremolata, Crispy Capers, Fennel Purree, Mint Oil, Garlic Demi
WILD MUSHROOM POT PIE – Assorted Wild Mushrooms, Purple Potatoes, Fava Beans, Leeks, Baby Carrots, Frisée, Truffle Demi Glace (Vegetarian dish)
CHICKEN BREAST – Jerk Style, Collards, Black Beans, Jasmine Rice Cake, Pineapple Beurre Blanc, Grilled Scallion Espuma
BEEF – Fingerling Potato Mousseline, Zucchini Fries, Pimento Ketchup, Curly Endive, Hot Bacon Vinaigrette
~ Sweet Finish ~
PEANUT BUTTER “PLUFF MUDD” – Chocolate Mud Bar, Peanut Butter Mouse, Malt Ice Cream, Pretzel, Toasted Marshmallow, Brûléed Banana, Salty Caramel
KETTLE CORN CRÈME BRÛLÉE – Brown Butter Cake
“KEY LIME PIE” – Bavarois, Cheesecake and Curd, Raspberry Coulis, Chantilly
PEACHES N’ CREAM SOUFFLÉ – Vanilla Bean Anglaise, Toasted Almond Ice Cream
STRAWBERRY SHORTCAKE – Butter Griddled Citrus Pound Cake, Grand Marnier Laced Strawberries, Mascarpone Mousse, Honeysuckle Ice Cream, Strawberry Coulis
TRIO OF SORBETS – House Made Biscotti
TRIO OF CHEESES – Artisanal Cheeses with Traditional Accompaniments