Circa 1886 Restaurant Debuts its Summer Menu

The best memories of summer are marked by lazy nights, sandy shoes, perspiring glasses of white wine and of course, food. So many sacred memories are attached to summertime eating. Fat red tomatoes ripening in the kitchen windowsill. Watermelon seeds scattered across the porch. The first catch of the season, proudly served hot off the grill. Food takes on a new life form in the summer. Lucky for us, it’s that time of year again. For his most recent seasonal menu switchover, Chef Marc Collins of Circa 1886 Restaurant fused his cherished warm weather memories and flavors to create his most delicious work to date. Chef Collins’ menu debuted in early May, featuring familiar spring and summer flavors, fresh-picked produce and hearty Southern favorites. Pastry Chef Scott Lovorn revamped his dessert offerings with an array of sweet and light finishes. Some of Chef Collins’ new appetizers include the light, refreshing Maine Lobster Terrine (served with Vanilla Artichoke Puree, Grapefruit, Baby Zucchini, Quinoa, Cilantro Oil), and savory Chicken Fried Foie Gras (with Cracked Pepper and Pecan Waffle, Whipped Maple Syrup, White Cheddar Corn Mornay). Stand-out entrees on Circa 1886’s menu include the 16oz Cowboy Cut Ribeye (Blue Cheese Sweet Potato & Pecan Hash, Garlic Molasses Glaze, Creamed Turnip Greens included) and the Miso Poached Wreckbass (served with House Made Udon Noodles, Baby Bok Choy, Applewood Pork Belly, Brown Beech Mushrooms, Peas, Crab Spring Roll, Quail Egg, Fish Sauce). Choosing from the dessert menu proves nearly impossible with Lovorn’s new treats like Wild Strawberry Soufflé (with Tahitian Vanilla Bean Anglaise, Honeysuckle Ice Cream) and “Taste of the Tropics” Blondie Ice Cream Sandwich (with Coconut Soda, Mango Salad). Circa 1886 menu items are available a la carte or- if you simply can’t decide- go for the chef’s five-course tasting menu. (Available daily for $85, or $120 with wine pairings). See the new, full menu here. Add a visit to Circa 1886 Restaurant into your summer memory bank. Make a dinner reservation any time on Monday-Saturday from 5:00-9:30 pm or have a quick afternoon refreshment at the bar. And of course, there’s always a table waiting for those who prefer to just feast on desserts.

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