Circa 1886's New Fall & Winter Menu Released

CircaFallWinterMenuBlog

Fall is in full effect at Circa 1886. Executive Chef Marc Collins has created a new fall and winter menu that has peaked with flavor, both modern and comforting. Now is the perfect time to savor dishes that radiate with the vibrance of fall and winter seasons. Make a reservation to celebrate a special anniversary, accomplishment, holiday celebration or an incredible dinner with loved ones. Start with Charleston Hot Quail and finish with Apple Walnut Cake for a dining experience you'll never forget. 

~ Appetizer ~

VERTICAL ROOTS LETTUCE $11

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

CHARLESTON HOT QUAIL $15

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

+ 61°c FARM EGG* $13

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

+ HEART OF KOBE* $16

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

+ LOBSTER CUSTARD $15

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

LA BELLE FARMS FOIE GRAS* $25

Grain Mustard Mornay, Braised Cabbage, Pretzel, Applejack Raisin Compote

~ Main Course ~

RAINBOW TROUT $34

Pecan & Duck Sausage Wild Rice, Grilled Scallion Bubbles, Melted Leeks, Champagne Apricot Sauce

+ PIEDMONTESE BEEF* $36

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

+ SEA SCALLOPS* $36

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

BASS $35

Bacon Crust, Flageolet Beans, Sundried Tomatoes, Celery, Onion Marmalade, Crab Hush Puppy

+ ANTELOPE LOIN* $40

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

MUSHROOM BOURGINOINE $30

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

+ GINGER BRINED PORK TENDERLOIN* $33

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

+ PLANK SALMON* $35

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

~ 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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