2015 Fall Menu at Circa 1886

Fall brings the arrival of cooler weather, warm colors and rich flavors. Chef Marc Collins recently debuted a new fall menu highlighting the flavors of the region and the ingredients of the season. One of the early favorites on the menu is the Rainbow Trout filled with what Chef Collins describes as a play on dirty rice. The rice is made with pecans, Carolina gold rice, and crab meat. The fish is paired with Brussel sprouts and topped with a grapefruit beurre blanc. The Orange Peppered Duck Breast features classic fall ingredients with a traditional French preparation. The duck is served with a duck confit jasmine rice cake, haricots verts, and a garlic purée. Your server finishes the dish with a lavender pernod jus lie table-side, adding the perfect finish to this delicious entree. View the full menu here: fall-2015-circa-1886 Appetizer Spinach Salad - Brix Dough, Blueberries, Cucumbers, Carrots, Pine Nuts, Champagne Tondo Antelope Country Pâté - Grilled Brioche, Jalapeño Bacon Marmalade, Pickle n’ Mustard Aioli, Crispy Cherries Beet Napoleon - Goat Cheese Panna Cotta, Beetroot Gelée, Basil Avocado Mousse, Spiced Walnuts “Bacon & Egg” - 62° Egg, Applewood Bacon, Shiitake Mushrooms, Anson Mills Grits, Kale, Red Onions, Honey n’ Sherry Reduction Carolina Shrimp Polpettes - Mango Sambal, Tequila Lime Frisée Salad, Coconut Milk Béchamel La Belle Farms Foie Gras - Pumpkin Currant French Toast, Vanilla Salsify Anglaise, Granola, Spiced Pear Cider Main Course Beef Du Jour - Mushroom Leek Pot Pie, Rapini, Foie Gras Butter, Cheddar Chive Tuile, Sauce Bordelaise Orange Peppered Duck Breast - Duck Confit Rice Cake, Haricots Verts, Garlic Purée, Lavender Pernod Jus Lie Rainbow Trout - Crab, Pecans, Carolina Gold Rice, Brussels Sprouts, Pancetta, Grapefruit Beurre Blanc Keegan-Fillion Farms Pork Chop - Char Sui, Ginger Sweet Potato Gratin, Bok Choy, Sake Apple Sauce, Hoisin Paint, Wonton Crunch Sea Scallops - Lentils, Butternut Squash, Arugula, Passion Fruit Vinaigrette, Smoked Salmon Roe Bison Short Ribs - Creamed Corn, Barley, Collards, Espelette Crema, Onion Rings, Port Glace Eggplant - Mozzarella Curd, Caper Green Tomato Vinaigrette, Black Olive, Parsnip Purée, Spinach, Rosemary Salmon Gâteaux - Red Cabbage, Asparagus, Quinoa Hoe Cakes, Maple Hollandaise, Sage Brown Butter Veal Scallopini - Heirloom Tomato Crudo, Pesto Roasted Potatoes, Shaved Fennel, Demi-Glace Bavarois Cast Iron Poulet Rouge - Wild Rice Pilaf, Roasted Cauliflower, Truffle Aioli, Buttermilk Chicken Glace Sweet Finish Pluff Mud Pie - Peanut Butter n’ Honey Milkshake Strawberry Shortcake - Honeysuckle Ice Cream Pecan Pie Bread Pudding - Vanilla Bean Ice Cream Peaches n' Cream Soufflé - Dulce de Leche Ice Cream Pineapple Upside Down Cake - Maraschino Cherry Ice Cream Tasting of Sorbets - Brown Butter Financier Cake   If you can’t decide what to order, the chef’s five course tasting menu is the perfect opportunity to let Chef Marc Collins take the reins. The tasting menu is available daily for $75. Add wine pairings for $35 more. Call 843-853-7282 or click here to make your reservation.

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