2016 Summer Menu at Circa 1886

Chef Marc Collins has debuted a new menu celebrating the flavors of the season giving an artful twist to classic Southern summer favorites. Diners can look forward to Chef Collins' take on the classics, such as open faced "Shrimp and Grits" Ravioli, black truffle infused Deviled Eggs, and "Frogmore Stew" with beech mushrooms and collard greens. The La Belle Farms Foie Gras Duet is an early guest favorite. This hot and cold dish has sweet, sour and spicy components that will keep your palate guessing. In just two weeks, Pastry Chef Scott Lovorn will be introducing a new dessert menu that will highlight Charleston's fresh seasonal fruit. Check out the menu below:   Circa-1886-Restaurant-Summer-Menu

Circa 1886 Summer 2016 Menu

Appetizer Gem Salad -  Trumpet Mushrooms, Beets, Tomato, Garlic Focaccia, Carrots, Persian Cucumbers, Roasted Lemon and Champagne Vinaigrette  “Shrimp N' Grits Ravioli  - Royal Red Shrimp, Cotija Cheese, Maize Pudding, Kaffir Lime Essence, Holy City Crudo, Pancetta Deviled Eggs -  Black Truffle, Yellow Curry, Caramelized Bacon, Scallion Paint, Sorrel, Tobiko, Rosemary Wafer Ricotta Terrine - Blood Orange Carrot Puree, Pepita Raisin Granola, Petite Greens, Carrot Aspic, Crème Fraîche  Cherry Wood Smoked Poussin Leg  - Celery Root, Roquefort Slaw, Agave Benne Seed Glaze La Belle Farms Foie Gras Duet - Foie Gras Grand Marnier Custard & Sour Onion Marmalade, Crispy Fried Foie Gras, Peach Jelly, Almond Butter, Espelette Main Course Beef - Rosemary Garlic Rub, Parsnip Potato Puree, Spinach, Caramelized Mushroom Glace Spring Lamb - Asparagus, Duchesse Potato, Morello Cherry Fondue, Merlot Demi Glace, Smoked Paprika Oil Wild Boar - IPA Braised, Kale, Coriander Baked Beans, Honey Mustard Pan Sauce Chicken Fried Lobster - White Cheddar Grits, Haricots Verts, Jalapeño Cauliflower Jardiniére, Yuzu Sabayon Broken Arrow Antelope - Carolina Gold Rice, Basil, Blackberry Jam Reduction, Baby Squash, Sunflower Seed Pistou Spaghetti Squash - Herbes de Provence French Toast, Baby Turnips, Fig, Whipped Blue Goat Cheese, Apricot Brandy Syrup Salmon - Sea Island Peas, Jasmine Rice Mousseline, Bok Choy, Caper Gremolata, Smoked Salmon Demi Glace Rainbow Trout - Watercress, Cinnamon Spiced Pecans, Fennel, Quinoa, Leek Puree, Strawberry Beurre Blanc “Frogmore Stew” - Shrimp, Clams, Marble Potatoes, Chicken Bratwurst, Collard Greens, Beech Mushrooms, Pearl Onions, Corn Fumet Sweet Finish “Smores”  - Flourless Chocolate Cake, Toasted Marshmallow Ice Cream, Meringue, Smoked Milk Chocolate Ganache, Graham Crunch Banana Split Ice Cream Sandwich - Strawberry, Chocolate, Brûlée Banana Pecan Pie Bread Pudding - Vanilla Bean Ice Cream Preserved Blueberry Crisp Soufflé - Lemon Ice Cream, Streusel Warm Caramel Apple Cake - Green Apple Compote, Fireball Sauce, Salted Caramel “Key Lime Pie” - Bavarois, Curd, Cheesecake, Raspberry Coulis Croissant Doughnut Trio - Chocolate Glazed, Vanilla Crème, Cinnamon   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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