Move aside, antelope. On Wednesday, November 6th, there will be a few new game meats on the Circa 1886 menu.
In the spirit of fall and its many rites of passage – sporting, hunting, gathering around the table with friends- Circa 1886 will host its first ever Wild Game Dinner. Chef Marc Collins will take the spotlight off his signature antelope dish and serve up five unique game meats for a fun five-course dinner. Here’s a look at the menu:
Guests will start off with Rabbit Sausage, Westbrook White Thai Braised Sauerkraut, Apple Smoked Cheddar Mornay, Cranberry Pineapple & Scallion Relish and move on to a second course of Chilled Pheasant Breast Salad with Arugula, Candied Black Walnuts, Whipped Goat Cheese Mousse, Cherry Lacquer and Blood Orange Dressing before diving into a third course of Chicken Fried Alligator served alongside Carolina Gold Rice Pilaf, Shrimp n’ Corn Maque Choux Sauce, Cilantro and Peppers.
The main course is an Achiote Marianted Elk Chop with Jalapeno Tamale, Avocado Mousse, Butternut Squash Puree and Crème Fraiche.
Even the dessert spotlights a game meat in the form of duck bacon beside a White Chocolate Panna Cotta with Maple Caramel, Pecan Shortbread, Streusel Crunch.