2014 Summer Menu at Circa 1886

This week, Executive Chef Marc Collins and Pastry Chef Scott Lovorn debuted a new summer menu with 24 jaw-dropping dishes. Hints of summertime shine through each dish with delicious, mouthwatering flavors. From farm-fresh heirloom tomatoes to honeysuckle and peaches, this menu will have you reminiscing about summers gone by.

Summer Menu at Circa 1886

Circa 1886 Summer 2014 Menu

~ Appetizer ~
TORCHED SCALLOP SASHIMI – Watermelon, Truffle, Celery Gelee, Saffron Jícama, Sunflower Tahini
HEIRLOOM TOMATO – Three Bean Salad, Radish, Garlic Crunch, Marjoram Paint, Goat Cheese Crema
CRISPY SWEETBREADS – Spinach, Porcini Catsup, Fuji Apple Sauce, Golden Raisins, Grain Mustard n’ Veal Glacé Vinaigrette
ARTISINAL CHEESE – Pickled Grapes, Pretzel, Whipped Honey, Cashew
BABY ICEBERG SALAD – Ambrose Farms Veggies, Chive and Yogurt Dressing, Carrot Butter, Pumpernickel “Soil”
SEARED LA BELLE FARMS FOIE GRAS – Brioche Bun, Boursin, Chow Chow, Cream Soda Float


~ Main Course ~
CHICKEN FRIED HALIBUT – Buttermilk Laced Carolina Gold Rice, Fennel, Green Pea Mirepoix, Pickled Jalapeño Glacé, Hibiscus Nectar
ASHLEY FARMS CHICKEN BREAST – Lamb Pancetta, Oregano, Vidalia Onion “Noodles”, Rainbow Chard, Beet Ricotta Agnolotti, Muscadine Velouté
RAINBOW TROUT – Arugula, Smoked Salmon Cracklings, Creamed Corn Succotash, Cauliflower, Fig, Spicy Pecan Emulsion
CRAB CAKES – Summer Squash Hash, Curly Fries, Lemon Thyme Bubbles, Cherry Custard Sauce, Cilantro, Grilled Scallion Pesto
SOUTH EAST FAMILY FARMS PORK CHOP – Herbes de Provence, Tangerine Purée, Calvados Baked Peanuts, Wax Bean n’ Roasted Shallot Salad, Carolina Dijon Barbequeg Sauce
BROKEN ARROW RANCH ANTELOPE LOIN – Artichokes, Fava Beans, Broccoli, Pimientos, Black Olive Cous Cous, Mepkin Abbey Mushrooms n’ Coffee Sauce
BLACKENED YELLOW FIN TUNA – Cucumber Sherbet, Ginger Turnip Puree, Duck Prosciutto, Coriander Bamboo Rice, Cantaloupe Relish
HEART OF PALM – Spicy Pineapple Glaze, Twice Fried Plantains, Okinowa Sweet Potato Puree, Collard Green Slaw,
Guava Purée, Coconut Milk
BUTTER BRAISED MONKFISH – Antebellum Grits, Lobster Bisque, Okra Pickles, Popcorn, Pistachio
WAGYU BEEF SHOULDER TENDER – Bliss Potato Link, Fried Egg, Maple Nage, Asparagus, Ruby Grapefruit, Bacon Powder, Sage Oil


~ Sweet Finish ~
TRANSFORMATIONS IN CHOCOLATE – A Nightly Collection of Chocolate Dessert
ANSON MILLS SWEET HEIRLOOM CORNBREAD – Lime-Avocado Sherbet, Prickly Pear Espuma, Agave-Tequilla Caramel, Fleur de Sel
CROISSANT DONUTS –  Raspberry Ice Cream, Chocolate Ganache, Raspberry Coulis
STRAWBERRIES AND CREAM SOUFFLÉ – Grand Marnier Anglaise, Honeysuckle Ice Cream
BLUEBERRY LEMON “ICE BOX” – Blueberry Mascarpone Cheesecake, Lemon Curd Mousse, Blueberry Coulis
PAN FRIED ANGELFOOD CAKE – Basil Compressed Peaches, Jam, Toasted Almond Ice Cream
TRIO OF SORBETS – House Made Biscotti


If you can’t decide which dish to try, let Chef Marc Collins decide with our five course Chef’s Tasting Menu. Call us at (843) 853-7828 or make reservations online.

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