Fall Appetizer & Dessert Debut

Photo of Marc Collins working on Appetizer and Desserts Back at it again for another flavorful season, the guys behind the scenes at Circa 1886 Restaurant have dreamed up some new creations for the fall menu. Bringing a burst of autumn flavor into the fold, Executive Chef Marc Collins and his new Sous Chef Jason Culbertson just added five appetizers to their menu and created a new entree. Our Pastry Chef Scott Lovorn has also proven that ice cream tastes just as delicious- if not better- in the fall with two new decadent desserts. Get to know the new items making a late fall debut:

To Start-

Roasted Carrots with Mushroom Soil, “Bee City” Honey Espuma, Parsley, Cranberry Gelato, Chestnuts Farm Egg with Beluga Lentils, Scallion Purée, Smoked Salmon Roe, Frisée Prosciutto with Split Pea Custard, Porcini Powder, Pickled Beet, Bacon Croutons, Corn Crunch, Celery Bibb Lettuce with Sun-dried Tomato Gelée, Pumpkin Seed Oil, Chick Peas, Blue Cheese, Pecan Vinegar Foie Gras with Cocoa, Lemon, Graham Cracker Mousse, Banana, Peppercorn Meringue, Salted Peanuts

For Dinner-

Duck Leg with Pomegranate Lacquer, Spiced Apple Cornbread, Fennel, Pistachio, Shiitake Mushrooms

A Sweet Finish-

Taking the place of this summer's crowd pleasing Strawberry Souffle & Honeysuckle Ice Cream is a Sweet Potato Souffle with Maple Black Walnut Ice Cream. Certainly not a bad tradeoff.  To accompany the new Crispy Pear Bread Pudding is Aged Cheddar Ice Cream and Rosemary Cabernet Syrup. Yum.

Join us around the table for a fall feast. See our full menu here.

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