Circa 1886 Bourbon and Bacon Dinner

Circa 1886 Restaurant and Virgil Kaine are partnering to bring a bourbon and bacon inspired menu to the table. Join us on April 20th for a lively evening, and a celebration of the South's favorite food groups: bourbon and bacon. The night will begin with a boozy Planters Punch and a reception on the patio with filled with live bluegrass music. Guests will move inside for the main event where Chef Marc Collins will delight diners with four mouthwatering courses paired with original craft bourbon cocktails from our sommelier, John Martindale. Diners will be sent home dreaming of Pastry Chef Scott Lovorn's Croissant Doughnuts and Bacon and Egg Ice Cream. Read below for the full menu. Circa-1886-Bourbon-and-Bacon Reception  Palmetto Punch with Bourbon / Lemon Juice / Orange Juice / Tea / Rosé / Sparkling Wine First Course - Open Faced Bacon Belly Sandwich Baby Arugula, Sour Peach Compote, Chipotle Hollandaise, Ossau-Iraty Sheeps Milk Cheese Paired with The National Tonic - Ginger Bourbon / Grapefruit Juice / Ginger Beer Second Course - Seared Scallop Warm Bourbon Bacon Potato Salad, Pimento n’ Verjus Glazed Baby Carrots, Scallion Paint Paired with a Sazerac with Rye Whiskey / Peychaud’s Bitters / Absinthe / Lemon Twist Third Course - Applewood Bacon Basted Beef Tenderloin Anson Mills Grits, Mepkin Abbey Mushroom Hash, Shaved Asparagus, Macerated Blackberries Paired with Riley's Rickey with High Rye Bourbon / Key Lime Juice / Sparkling Water Sweet Finish - Maple Bacon Croissant Doughnut Bacon & Egg Ice Cream, Tuxedo Bacon Paired with The Primal Cut with Bacon Infused Bourbon / Maple Syrup / Angostura Bitters / Orange Twist   The Bourbon and Bacon Dinner will start at 6:30 on Wednesday April 20th. The cost of the event is $75 per person excluding tax, gratuity, and additional beverages. Call 843-853-7828 to reserve your seat!

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