2016 Spring Menu at Circa 1886

Chef Marc Collins and Pastry Chef Scott Lovorn recently debuted a new late winter and early spring menu at Circa 1886 celebrating classic spring flavors, local heirloom ingredients, and the arrival of warmer weather. The Yellowfin Tuna with Carolina Gold Rice Salad, Beets, Wasabi Crunch, and Honey Soy Vinaigrette is an early favorite. This take on sushi perfectly pairs innovative techniques with time honored traditions. The Carolina Gold Rice and Beets meld perfectly with the warm Wasabi Crunch and lightly-seared Yellowfin Tuna. The Chicken Fried Salmon is another stand-out dish. Favorite seasonal ingredients such Broccolini, Blood Orange, and Parsnip are combined with the aromatic flavors of Vanilla and Tarragon to deliciously highlight the Salmon. Pastry Chef Scott Lovorn rounds out the evening with a collection of desserts that are sure to please. Back by popular demand, the Trio of Croissant Doughnuts has been reintroduced, this time with a chocolate croissant, pushing the already decadent dessert over the top. 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. Read below for the full menu: Circa-1886-Restaurant-Spring-2016-Menu Appetizer GRILLED BABY ICEBERG SALAD - Grapefruit, Cucumbers, French Radishes, Spiced Pecans, Dill Buttermilk Dressing BEEF CARPACCIO - French Onion Gelée, Dijon Aioli, Hickory Swiss Cheese, Caperberry Frisée Salad, Chive Powder YELLOWFIN TUNA - Carolina Gold Rice Salad, Beets, Wasabi Crunch, Honey Soy Vinaigrette BABY BURRATA - Fig Balsamic Jam, Baby Spinach, Candied Walnuts, Garlic, Rosemary Focaccia BARLEY “RISOTTO” - Mepkin Abbey Mushrooms, Asparagus, Raisins, Mascarpone, Carrot Purée LA BELLE FARMS FOIE GRAS - Caramelized Leek Purée, Sage Brown Butter Financier, Popcorn Ice Cream, Bourbon Demi Glacé Main Course BEEF - Corned Beef Essence, Anson Mills Grits, 64° Egg, Collard Greens, Red-Mill Gravy JERK DUCK - Fingerling Potatoes, Coconut Yuca Purée, Hibiscus Rum Gastrique, Shishito Peppers, Mango Salsa LAMB LOIN - Ginger Pea Crust, Minted Sweet Potatoes, Lotus Chips, Shiitakes, Lemongrass Hoisin Glacé NIMAN RANCH PORK OSSO BUCCO - Pear Mashed Potatoes, Brussels Sprouts, Pancetta, Gorgonzola Butter, Port Reduction SEA SCALLOPS - Field Pea Cassoulet, Fennel Cranberry Chutney, Cornbread Crumble, Country Ham BROKEN ARROW ANTELOPE PAILLARD - Pommes Frites, Grapes, Pistachios, Black Radish, Arugula, Feta, Calvados Beurre Blanc CURRIED HEART OF PALM - Meyer Lemon Cous Cous, Celery Root, Olive Tapenade, Tzatziki, Pimento Coulis CHICKEN FRIED SALMON - Tarragon Potato Salad, Broccolini, Blood Orange Vinegar, Vanilla Parsnip Purée CAROLINA FLOUNDER - Fava Beans, Pearl Onions, Baby Carrots, Conchiglie, Chick Pea Cake, Basil Espuma, Smoked Trout Consommé ASHLEY FARMS CHICKEN BREAST - Paprika, Prosciutto, Artichoke Huitlacoche Saffron Rice, Manchego, Scallions, Royal Red Shrimp Sauce 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   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 $35 more. Call 843-853-7828 or click here to make your reservation. 

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