Circa 1886 Extended January Restaurant Week

Circa 1886 kicked off Charleston Restaurant Week with a new menu of mouthwatering and inventive dishes. From Beef Tenderloin with "Chicken Fried" Sweet Potatoes, to a Tasting of Broccoli with Quinoa and Portobello Mushrooms, Chef Collins' menu will satisfy everyone at the table. Save room for one last indulgence - flavors like cinnamon scented chocolate and salted caramel don't make your decisions any easier. Feast your eyes on the Chef Collins' new menu below. UPDATE: Circa 1886 will extend its special ‘3 for $45? Restaurant Week menu through Saturday, January 24th!  ~ Appetizer ~ OPEN FACE SHRIMP RAVIOLI Ricotta Cheese, Butternut Squash, Prosciutto, Sage Brown Butter Sauce, Celery 62°C FARM EGG Chicken Sausage, Anson Mills Cornbread Waffle, Whipped Sorghum, Red-eye Gravy FARMERS LETTUCE SALAD Sundried Strawberries, Toasted Hominy, Manchego Mousse, Bliss 9 Vinaigrette, Charred Vidalia Onions GRILLED WALDORF SALAD Romaine Lettuce, Pickled Grapes, Green Apple Coulis, Candied Walnuts, Blue Cheese, Bacon Powder, Celery Seed Vinaigrette Duck Confit "SAMMIE" Duck Confit n' Truffle Grilled Cheese, Orange Cauliflower Bisque, Chow Chow   ~ Main Course ~  1855 BEEF TENDERLOIN "Chicken Fried" Sweet Potatoes, Giblet Gravy, Collard Greens, Coffee Mushroom Glace CAST IRON PORK SHOULDER Coconut Carolina Gold Rice Porridge, Bean Sprout Pineapple Salad, Roasted Macadamia Butter, Crispy Chow Mein Noodles TASTING OF BROCCOLI Broccoli Truffle Pate, Broccoli Fries, Chestnuts, Quinoa, Pimento, Portobello Mushroom, Sauce Poutine ANTELOPE Mesquite Smoked Loin, Sour Cream n’ Parsnip Potato Mash, Buttered Kale, Cherry Herring Steak Sauce, Pinenut Pico LOCH DUART SALMON Maple Glazed Salmon, Carrot, Turnip, Cured Salmon Hash, Spicy Mustard Greens, Passion Fruit Beurre Blanc? SEARED SEA SCALLOPS Blue Cherokee Grits, Grapefruit, Asparagus, Fennel, Garlic Vanilla Anglaise   ~ Sweet Finish ~ “S’MORES” Cinnamon Scented Flourless Chocolate Cake, Graham Cracker Mascarpone Mousse, Toasted Meringue, Smoked Milk Chocolate Ganache GINGER CRÈME BRÛLÉE Citrus Brown Butter Financier  PEAR CRISP SOUFFLÉ Salted Caramel Sauce, Brown Sugar Streusel   Our restaurant week menu offers three courses for $45. For additional $25, let our sommelier, John Martindale, guide you with wine pairings that perfectly complement the flavors in each dish. Call 843-753-7828 to make a reservation, or reserve your table online. A 20% gratuity will be added to all checks.

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