Circa 1886 New Fall Menu

Longer nights and coolers day mean that fall is making its way to the Lowcountry.

Sweet_Potato_Donuts_Circa_1886_Restaurant

To celebrate the new season upon us, Chef Marc Collins has revealed the new fall menu for Circa 1886.

Longer nights and coolers day mean that fall is making its way to the Lowcountry. To celebrate the new season upon us, Chef Marc Collins has revealed the new fall menu for Circa 1886. Pastry Chef Scott Lovorn is showcasing a more playful dessert menu that focuses on the riches of chocolate and the sweetness of maple, truly signifying the changes in seasons.  Be sure to try the Pluff Mudslide Soufflé, which pays homage to the Lowcountry. It is served with Bailey’s Chocolate Anglaise and Mocha Chip Swirl Ice Cream that will satisfy your deepest Chocolate Craving.  Bon Appétit!

Circa 1886 Fall Menu

~ Appetizer ~

+ NAPA CABBAGE SALAD  $11

Carrots, Radishes, Pecorino Cheese, Shiitake Mushrooms, Fried Peanuts, Yuzu-Ginger Vinaigrette

SMOKED SALMON  $14

Cucumber Gelée, Carraway Seed Crust, Mustard Chantilly, Smoked Salmon Caviar, Crispy Capers, Red Endive

BUTTERMILK FRIED ARTICHOKE HEART  $13

Parsnip Puree, Tomato Marmalade, Black Truffle Pesto, Basil, Baby Spinach, Prosciutto

+ NIMAN RANCH PORK CHEEK  $14

Spaghetti Squash, Pickled Green Apple, Crispy Kale, Herb de Provence Glacé

LA BELLE FARMS FOIE GRAS  $23

Toasted Banana Bread, Sour Pecan Gel, Cocoa Nibs, White Chocolate Mousse

 

~ Main Course ~

+ CAROLINA FLOUNDER  $30

King Trumpet Mushrooms, Saffron Daikon “Noodles”, Spring Pea Cake, White Soy Beurre Blanc, Wasabi Tendrils

+ *PIEDMONTESE BEEF  $36

Garlic Rosemary Potatoes, Baby Carrots, Asparagus, Blue Cheese Espuma, Honey Cabernet Demi, Peppercorn Dust

+ SEA SCALLOPS  $36

Jalapeño Corn Flan, Grilled Zucchini, Blood Orange Vinaigrette, Beet Puree

+ *COFFEE BRINED ANTELOPE  $40

Sorghum Sweet Potato Mousseline, Braised Greens, Pineapple Relish, Shishito Peppers, Coconut Crema

LOW COUNTRY FIELD PEA CASSOULET  $32

Caramelized Barley, Truffles, Vegan Bacon, Mushrooms, Pearl Onions, Leeks, Carrots, Collards, Veggie Glace

+ *SPICY BENNE SEED RUBBED DUCK BREAST  $35

White Peach Grits, Broccoli, Caramelized Shallots, Sour Vanilla Tea Demi Glacé

KAFFIR LIME BLACKENED CATFISH  $34

Crab Mac n’ Cheese, Fava Bean Puree, Celery Heirloom Tomato Crudo

~ Sweet Finish ~

PLUFF “MUDSLIDE” SOUFFLÉ   $13

Bailey’s Chocolate Anglaise, Mocha Chip Swirl Ice Cream

A TRIO OF SWEET POTATO DONUTS  $12

Cinnamon Cream / Sorghum / Maple Bacon  Roasted Marshmallow Cream 

“CHOCOLATE BARS”  $13

A Tasting of Inspired Valrhona Chocolate Bites

APPLE WALNUT CAKE  $11

Spiced Port, Local Honey Ice Cream, Poached Sour Apples

+ TASTE OF THE TROPICS  $11

Coconut Ice, Pineapple Mousse, Tropical Relish

 

A Chef’s five-course tasting menu is available daily for $90 / with wine pairings $130

Executive Chef – Marc Collins       Pastry Chef – Scott Lovorn

+ Denotes Gluten Free Items

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

20% service charge will be added for parties of 6 or more

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