If you follow Chef Marc Collins on Twitter, you read – or saw- it first.
It’s new menu time.
Circa 1886‘s winter menu has made its official debut. This season, expect some spectacular flavor and color with amazing takes on classics winter dishes. On this menu, you’ll see newcomers like Bison, and some fun, fresh seafood and vegetarian entrees. You’ll of course drool over the latest presentation of Circa 1886 favorites: Foie Gras (with Cocoa, Lemon, Graham Cracker Mousse, Banana, Peppercorn Meringue, Salted Peanuts!), Wall Street Journal-praised Antelope (with Ivory Grits, Juniper Essence, Grain Mustard Crema, Broccoli, Red Pepper, Fig Bordelaise!) and Pastry Chef Scott Lovorn’s beloved Souffle – this winter, it’s Roasted Banana. Check out the full menu!If you’re hosting a house-full of foodies in the upcoming weeks, bring them on by for a fine dining Charleston experience. (Oh, and make your Charleston Restaurant Week reservations while you still can!)