2015 Summer Menu at Circa 1886

Chef Marc Collins recently debuted a new summer menu. The menu celebrates classic summer flavors with more than a few whimsical ingredient combinations. Diners will be delighted with the Chilled Shrimp and Grits appetizer; this refreshing twist on a classic is one that will not soon be forgotten. From the light and summery Snapper prepared with Watermelon and Jicama to the decadent Foie Gras with Cherry Rhubarb Cobbler, this menu will have you dreaming of summers gone by. As for desserts, Pastry Chef Scott Lovorn never disappoints. Early guest favorites include the Banana Pudding Souffle with Dulce de Leche Ice Cream and the Pluff Mud Pie with a Peanut Butter and Honey Milkshake. Circa 1886 outside pic nightime Appetizer GREEN SALAD - Sweet Bay Lettuce, Radish, Cucumber, Onion Ring, Grilled Tomato Vinaigrette ANTELOPE GOETTA - Artichoke Barigoule, Black Olive, Enoki Mushrooms, White Balsamic Hollandaise CAROLINA GOLD RICE “RISOTTO” - Summer Truffles, Celery, Benne Seed Butter, Cauliflower TASTING OF COLESLAW - Carrot, Cabbage, Collard Greens, Chow Chow CHILLED “SHRIMP N’ GRITS” - Antebellum Grits, Royal Red Shrimp, Peppers, Onions, Bacon LA BELLE FARMS FOIE GRAS  - Cherry Rhubarb Cobbler, Indian Long Pepper, Honey Bourbon Ice Cream SWEET GRASS DAIRY CHEESE  - Served with Traditional Accompaniments Main Course BLACKENED BEEF - Candied Yam, Maque Choux, Pecan Vinegar, Tabasco Bavarois LAMB  - Huckleberry, Yukon Gold Potato, Arugula Pesto, Goat Cheese, Horseradish SNAPPER - Watermelon, Jalapeño, Jicama, Black Bean, Tomatillo, Avocado, Cilantro, Lime WILD BOAR  - Mesquite, Quail Egg, Caramelized Bacon, Vermicelli, Basil, Carrots, Haricot Verts, Ginger ASPARAGUS - Morels, 62? Egg, Marble Potatoes, Leeks, Ramps, Apple, Parsley, Paprika Crepe HALIBUT - Peanuts, Citrus, Ricotta, Oregano, Mustard Greens, Pimento KEEGAN FARMS CHICKEN - Saffron Dumplings, Cippolini Onions, Zucchini, Red Grapes, King Trumpet Mushrooms, Champagne Veloute CAROLINA CRABCAKE - Prosciutto, Green Peas, Buttermilk, Beets, Elephant Garlic SEA SCALLOPS - Flying Fish Roe, Brown Rice Shells, Baby Squash, Spinach, Muenster Cheese, Frisée, Sherry Vinegar SALMON - Moroccan Barbeque, Grand Marnier, Yogurt, Mint, Vindaloo, Coconut Cous Cous, Pineapple, Honeydew Sweet Finish PLUFF MUD PIE - Peanut Butter N’ Honey Milkshake STRAWBERRY SHORTCAKE - Honeysuckle Ice Cream PECAN PIE BREAD PUDDING - Vanilla Bean Ice Cream BANANA PUDDING 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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