Circa 1886 Winter Restaurant Week Menu

Circa 1886 is participating in the January Charleston Restaurant Week. Starting on Wednesday, January 9th,2019 until Saturday, January 19th, 2019

CircaDSC_5152

We are thrilled to announce that Circa 1886 was recently voted by TripAdvisor’s Travelers’ Choice Awards as #4 Best Fine Dining Restaurant in the United States. To help celebrate, Circa 1886 is participating in the January Charleston Restaurant Week. Starting on Wednesday, January 9th,2019 until Saturday, January 19th, 2019, Chef Marc Collins will be offering his most popular winter menu items for 3 courses for $49 dinner or $75 with wine pairings. This menu includes Circa 1886’s famous Antelope Dish, this time enhanced with a rich Lavender Polenta and Sundried Blueberry Bordelaise that displays Chef Collins creativity and true mastery of his craft. Top off the evening with Pastry Chef Lovorn’s popular Pluff “Mudslide” Soufflé. Chef Lovorn is known for his rich soufflés and the Mudslide Soufflé has definitely been a guest favorite. The loving named Pluff “Mudslide” is light and decadent, this dessert may outshine the entire evening with its pillowy clouds of warm creamy chocolate and mocha chip swirl ice cream! Don’t forget to make your reservations soon as Charleston Restaurant Week with Circa 1886 is a must!

 

Charleston Restaurant Week

January 9, 2019 – January 19, 2019

Three Courses for $49 / With Wine Pairings $75 

~ Appetizer ~

VERTICAL ROOTS LETTUCE 

Pumpernickel “Soil”, Young Carrots, Cauliflower, Crispy Shallots, Buttermilk Yogurt Dressing

CHARLESTON HOT QUAIL 

Sweet n’ Sour Pear, Carolina Gold Rice Grits, Neufchâtel, Chives

 

+ 61°c FARM EGG*

Asparagus, Salsify Mousseline, Duck Gravy, Toasted Hazelnuts, Blood Orange Oil

 

+ HEART OF KOBE* 

Hearts of Palm, Kobe Beef, Toasted Chestnuts, Pumpkin Seed Oil, Bliss 9 Vinegar, Horseradish Gelée 

 

+ LOBSTER CUSTARD  

Piquillo Pepper Paint, Haricot Vert, Velvet Pioppini Mushrooms, Vanilla Poached Potatoes

~ Main Course ~

+ PIEDMONTESE BEEF* 

Garlic Rosemary Hasselback Potatoes, Baby Spinach, Stewed Hot House Tomatoes, Stracchino Béchamel

+ SEA SCALLOPS*  

Anson Mills Sage Grits, Pomegranate, Delicota Squash, Pistachio, Pea Shoots

+ ANTELOPE LOIN* 

Lavender Polenta, Brussels Sprouts, Baby Beets, Sundried Blueberry Bordelaise

MUSHROOM BOURGINOINE

Root Vegetables, Fingerling Potatoes, Pearl Onions, Cabernet Truffle Veggie Glace, P'tit Basque Crostini

 GINGER BRINED PORK TENDERLOIN*

Lemongrass Scrapple, Shiitake Mushroom n’ Sweet Potato Hash, Baby Bok Choy, Red Curry Hollandaise

+ PLANK SALMON* 

Smoked Huitlacoche Pudding, Upland Cress, Agave Cranberry Chutney, Juniper Salt, Stewed Pumpkin

~ Sweet Finish ~

PLUFF “MUDSLIDE” SOUFFLÉ  

Bailey’s Chocolate Anglaise, Mocha Chip Swirl Ice Cream 

APPLE WALNUT CAKE

Spiced Port, Local Honey Ice Cream, Poached Sour Apples

SWEET POTATO CRÈME BRÛLÉE

Bourbon Pecan Brown Butter Cake, Sorghum Marshmallow

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

 

 

 

Read Other Post