2015 Spring Menu at Circa 1886 Restaurant

Chef Marc Collins recently debuted a late winter and early spring menu highlighting the flavors of the season. This menu draws inspiration from classic spring flavors, while celebrating local crops and heirloom ingredients. Stand-out entrees include the Carolina Gold Rice and Popcorn Cake topped with Blue Crab, Rock Shrimp, and a Pepper Trinity Crudo, and the Spring Lamb Loin, perfectly seared and served with Mempkin Abbey Mushrooms and Roasted Cippolini onions. Spring Menu at Circa 1886 Appetizer GOAT CHEESE PANNA COTTA -Walnut Fig Cake, Surryano Virginia Ham, Cantaloupe Sherbet, English Cucumber KOBE BEEF CARPACCIO -Petite Mustard Greens, Seasonal Veggies, Cocktail Onions, Kalamata Olives, Garlic Mayo, Pumpernickel Soil, Porcini Powder “BACON & EGG SALAD” - 62°C Egg, Holy City Tomatoes, Quinoa Granola, Baby Arugula, Warm Bacon Vinaigrette, Cheddar Mornay BURGUNDY CRESS SALAD - Golden Beets, Grapefruit, Sunflower Seed, Cauliflower, Fennel Pollen n’ Buttermilk Dressing CAROLINA GOLD RICE AND POPCORN CAKE - Pepper Trinity Crudo, Blue Crab, Rock Shrimp, Malt Vinegar Beurre Blanc, Dill LA BELLE FARMS FOIE GRAS - Apple Cobbler Waffle, Fireball Gel, Meyer Lemon Chantilly, Honey Dust Main Course BEEF SHOULDER TENDER - Duck Fat Poached Fingerling Potatoes, Chimichurri, Roasted Garlic, Carrots, Port Butter, Demi-Glace SPRING LAMB LOIN - Mepkin Abbey Mushroom Strudel, Sweet Potatoes, Green Pea Coulis, Mint Powder, Roasted Cippolini Onions RABBIT LEG CONFIT - Field Pea & Dried Fruit Cassoulet, Leeks, Wilted Spinach, Hushpuppies, Saffron Espuma KEEGAN-FILION PORK CHOP - Pineapple Brine, Heart Of Palm, Hazelnuts, Baby Bokchoy, Cardamom Soy Espagnole BARBECUED CAULIFLOWER - Wild Rice Pilaf, Carolina Triple Mustard Sauce, Peppered Peach Jam, Marcona Almonds, Braised Greens, Marinated Beech Mushrooms ANTELOPE SOUS VIDE - Sour Cream Mashed Potatoes, Chili Lime Shallots, Agave Coffee Demi-Glace, Blackberry Vinegar Braised Cabbage SEA SCALLOPS - Celery Root Pepita Mousseline, Butternut Squash, Anson Mills Grits, Brussels Sprouts, Sage Pistachio Meunière Sauce ASHLEY FARMS CHICKEN BREAST - Eggplant Turnip Purée, Maple Cabernet Braised Endive, Fava Beans, Lamb Pancetta, Chicken Liver Glacé FRIED CATFISH - Truffle “Mac n’ Cheese”, Broccolini, Smoked Paprika Pepper Sauce, Yuzu Pickled Okra Tartar Sauce RAINBOW TROUT - Pickled Anise and Radish Salad, Chipotle Lentils, Sea Urchin Butter Emulsion, Asparagus Sauce Sweet Finish “S’MORES” - Cinnamon Scented Flourless Chocolate Cake, Graham Cracker Ice Cream, Toasted Meringue, Smoked Milk Chocolate Ganache GINGER LEMON GRASS CRÈME BRÛLÉE - Five Spiced Brown Butter Financier CROISSANT DONUTS WITH A TRIO OF GLAZES - Vanilla Bean Cremé, Cinnamon Glaze and Pecan Praline PEAR CRISP SOUFFLÉ - Caramel Sauce, Brown Sugar Streusel, Buttermilk Ice Cream NUTS & 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   Can't decide what to order? Let Chef Marc Collins choose for you! Our Chef's Five Course Tasting Menu is available nightly for $75. Add wine pairings for just $35 more. Call 843-853-7282 or click here to make your reservation. 

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