Charleston Restaurant Week

This September, Chef Marc Collins will debut a new menu in celebration of Charleston Restaurant Week. Our '3 for $45' dinner is the perfect excuse to get together with friends and savor Charleston's finest cuisine. Guests looking to experience a true Circa 1886 tradition, can look to our signature antelope dish. This September, the Antelope will include an Achiote Rub, Buckwheat Crepe, Avocado, Pico de Gallo, Cole Slaw, and Tequila Cilantro Hollandaise. The flavors of fall are making an early appearance in the Pork Chop with Savoy Cabbage, Bourbon Apple Butter, Crispy Sweet Potatoes, and Sage Cream Gravy. From the rich and delicious Lamb "Osso Bucco" to the light and flavorful Orange Roasted Fennel, there is something for everyone at the table. Pastry Chef Lovorn will treat diners to a selection of decadent desserts such as Pecan Pie Bread Pudding and a Chocolate Truffle Soufflé. Restaurant-Week-Circa-1886 ~ Appetizer ~ FARMHOUSE SALAD - Pearl Onions, Carrots, Tomatoes, Cucumbers, Zucchini, Radish, Torched Manchego, Riesling Vinegar SEA SCALLOP -Virginia Ham & Field Pea Succotash, Red Pepper Paint, Asparagus, Rosemary Beurre Monte STEAK N’ EGG “SALAD” - 64° Egg, Toast, Crispy Bresaola, Worcestershire, Baby Iceberg, Heirloom Tomato, Buttermilk Dressing  VADOUVAN FRIED QUAIL - Coconut Rice, Pineapple Lavender Lacquer, Collard Greens, Finger Limes PARMESAN & TRUFFLES - Parmesan Panna Cotta, Black Truffles, Hazelnut Baklava, Pea Shoots, Port Syrup ~ Main Course ~ BEEF - Garlic Butter Fingerling Potatoes, Broccoli, Port Cheddar Béchamel, Roasted Carrot Demi Glace LAMB “OSSO BUCCO” - Almond Cauliflower Purée, Rapini, Brown Butter Jus Lie, Pomegranate Hibiscus Molasses PORK CHOP - Savoy Cabbage, Bourbon Apple Butter, Crispy Sweet Potatoes, Sage Cream Gravy SNAPPER - Fava Beans, Wild Rice, Kobe Carpaccio, Mepkin Mushroom Duxelle, Bell Pepper Coriander & Prosciutto “Dashi” ANTELOPE -  Achiote Rub, Buckwheat Crepe, Avocado, Pico de Gallo, Cole Slaw, Tequila Cilantro Hollandaise ORANGE ROASTED FENNEL - Eggplant Hummus, Pan Fried Carrot Cake, Baby Spinach, Greek Yogurt, Cranberry Veggie Glace SALMON - Dill Grits, Duck Confit Brussels Sprouts, Pickled Mustard Seeds, Sour Cream, Beet Powder ~ Sweet Finish ~ STRAWBERRY SHORTCAKE - Citrus Pound Cake, Grand Marnier Mascarpone Mousse, Strawberry Coulis, Honeysuckle Ice Cream PECAN PIE BREAD PUDDING - Vanilla Bean Ice Cream CHOCOLATE TRUFFLE SOUFFLÉ - Warm Chocolate Sauce, Fresh Raspberry Sorbet   Grab your friends and take advantage of this great Charleston Restaurant Week menu. Enjoy three courses for $45, or add wine pairings for an additional $25 from September 7-22, 2016. Make your reservations now by calling (843-853-7828) or online at Opentable.

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