Circa 1886's Charleston Restaurant Week Menu

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Join us September 4 through September 15 and enjoy our special Charleston Restaurant Week menu. 

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Circa 1886 is thrilled to be participating in the 14-day celebration that is Charleston's Restaurant Week! Join us September 4 through September 15 and enjoy our special Charleston Restaurant Week menu. Indulge in three courses for $49, with Wine Pairings for $75

Take a moment and check out our special menu. Be sure to call 843-853-7828 or make a reservation online here. 

~ Appetizer ~

VEAL PÂTÉ 

Pickled Pearl Onions, Beet Mustard, Spinach Pistou, Pistachio, Tarragon Crostini

FRIED GREEN TOMATO SALAD

Baby Iceberg Lettuce, Chow Chow, Sour Cream n’ Chive Dressing

PRESERVED RABBIT (gf)

Corn Cob Bouillon, Seewee Bean Succotash, Bear Tallow

CIDER POACHED APPLE SALAD (gf)

Sour Sap, Shoots & Cress, Toasted Squash Seeds, Hominy Crunch

AFRICAN PEANUT SOUP (gf)

Apple Ribbons, Toasted Benne Seeds, Celery, Pig Ear

SHRIMP N’ RICE GRITS (gf)

Cabbage Leaves, Burden Creek Dairy Goat Cheese, Smoked Ham Hock Gravy, Scallions

~ Main Course ~

RAINBOW TROUT (gf)

Sumac n’ Chestnut Crusted Trout, Braised Mushrooms n’ Greens, Rainbow Carrots, Ramp Pudding

VEGETABLE “ONE POT” (gf)

Sapelo Island Red Peas, Preserved Tomatoes, Greens, Heart Of Palm, Pecan Oil, Hoe Cakes, Cane Syrup Butter

MEETING STREET CRAB (gf)

Fava Beans, Bell Peppers, Tobacco Onions, Cauliflower, Sherry Mornay

PIEDMONTESE BEEF (gf)

Truffle Potato Croquette, Asparagus, Chattooga Blue Cheese, Beurre Rouge

CAROLINA CATCH (gf)

Dayboat Fish, Whole Grain Sorghum, Celeriac, Roasted Beets, Basil Espuma, Meyer Lemon Sauce

BUTTERMILK FRIED RED HEN (gf)

Green Bean Casserole, Carolina Reaper Aioli, Finger Limes, Pomme Purée, Roasted Shallot Gravy

~ Sweet Finish ~

HUGUENOT TORTE SOUFFLÉ 

Green Apples, Pecan Pie Curd, Ginger Ice Cream, Pecan Streusel

SQUASH CAKE (gf)

Blackberry Wojape, Honey Pine Nut Butter, Crispy Wild Rice, Juniper Ash, White Chocolate “Honey Comb”

VALRHONA TRIPLE CHOCOLATE BOMBE

Chocolate Mousse, Pot de Crème, Sponge Cake, Milk Chocolate Ganache

 

Executive Chef - Marc Collins   

Pastry Chef - Scott Lovorn

+Denotes Gluten Free Items

*Consuming raw or under cooked 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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