2014 Fall Menu at Circa 1886 Restaurant

Executive Chef Marc Collins and Pastry Chef Scott Lovorn have debuted a new fall menu at Circa 1886 Restaurant. This fall, Chef Collins' iconic dishes are paired with classic fall flavors - from Pumpkin and Butternut Squash to Mustard Greens and Stewed Apples. Pastry Chef Lovorn will send diners home dreaming of Cinnamon Scented Chocolate or a heavenly Caramel Sauce poured over a Pear Crisp Souffle. Selecting which of dish to indulge in will be your hardest decision this fall. Circa 1886 Fall Menu   ~ Appetizer ~ SMOKED TROUT AND PARSNIP PANNA COTTA - Caviar Gelée, Quail Egg, Chive Powder, Rye Wafer ASHLEY FARMS CHICKEN BEGGARS PURSE - Celery Root, Cranberry Moustarda, Chestnut, Sage, White Truffle Oil “POTATO SALAD” - Chilled Potato and Beet Gratin, Baby Arugula, Goat Cheese, Shaved Red Onion, Banyuls Vinaigrette JASPER HILL CELLARS LANDAFF CHEESE - Fried Green Tomato, Muscadine Mist, Frisee, Blood Orange Vinaigrette PEAS AND CARROTS  - Field Pea Artichoke Salad, Carrot Bavarois, Walnut Granola, Parsley, Prosciutto, Honey Verjus Dressing FOIE GRAS - Pumpkin, Huckleberries, Cinnamon, Yogurt, Pistachio, Sorrel   ~ Main Course ~ BEEF TENDERLOIN - Yukon Potatoes, Brussels Sprouts, Butternut Squash, Grilled Mushrooms, Chantilly Mustard Demi Glace CAST IRON LAMB LOIN - Golden Lentils, Shallots, Smoked Paprika, White Cheddar Eggplant Puree, Bell Peppers, Cilantro, Cocoa Demi PORTOBELLO CHAR SIU - Quinoa “Fried Rice”, Broccolini, Pineapple Coconut Sauce, Cashews, Cucumber, Crispy Glass Noodles PORK AND EGG -  Fried Egg, Chow-Chow, Fennel Braised Pork Belly, Turnip Puree, Stewed Apples, Mustard Greens, Onion Bacon Gravy VEAL CHOP - Wilted Spinach, Tomato Crudo, Basil Crunch, Asiago Cream, Pasta Pearls, Cabernet Syrup ANTELOPE LOIN HOT n’ COLD - Tartare, Garlic Aspic, Wilted Romaine, Caper Mayo, Lemon Thyme Knodël, Kohlrabi, Caesar Demi Glace POACHED SALMON - Jasmine Rice Pilaf, Snow Peas, Porcini Vinaigrette, Surryano Ham, Effin Dill Broth ?DUCK BREAST - Wild Rice Stuffing, Pecan Mincemeat Relish, Sweet Potato Butter, Juniper, Bok Choy, Foie Gras Demi-Glace ATLANTIC LOBSTER TAIL - Vanilla Mascarpone Grits, Roasted Corn Crab Cake, White Chocolate, Lime, Asparagus,  Almond Peppercorn Brittle FLOUNDER  - Navy Bean Cassoulet, Mussels, Rosemary Oil, Cauliflower Confit Puree, Shishito Peppers, Smoked Sea Salt Beurre Blanc   ~ Sweet Finish ~  “S’MORES” - Cinnamon Scented Flourless Chocolate Cake, Graham Cracker Ice Cream, Toasted Meringue, Smoked Milk Chocolate Ganache GINGER CRÈME BRÛLÉE - Citrus Brown Butter Financier CROISSANT DONUTS WITH A TRIO OF GLAZES - Vanilla Bean Crème, Maple Bacon, Pecan Praline PEAR CRISP SOUFFLÉ - Caramel Sauce, Brown Sugar Streusel, Buttermilk Ice Cream NUTS AND BERRIES BOMBE  - Hazelnut Cheesecake, Chambord Bavarian Cream, Raspberry Curd PAN SEARED BANANA CAKE - Tropical Fruit Salsa, Coconut Milk Sherbet, Strawberry Coulis TASTING OF SORBETS - Carolina Shortbread Cookie    Let Chef Collins choose for you with the five course tasting menu, available daily for $75. Add wine pairings for $110. Plan your night out now by reserving your table on OpenTable, or by calling 843-853-7828.

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