2014 Summer Menu at Circa 1886

This week, Executive Chef Marc Collins and Pastry Chef Scott Lovorn debuted a new summer menu with 24 jaw-dropping dishes. Hints of summertime shine through each dish with delicious, mouthwatering flavors. From farm-fresh heirloom tomatoes to honeysuckle and peaches, this menu will have you reminiscing about summers gone by. Summer Menu at Circa 1886

Circa 1886 Summer 2014 Menu

~ Appetizer ~ TORCHED SCALLOP SASHIMI - Watermelon, Truffle, Celery Gelee, Saffron Jícama, Sunflower Tahini HEIRLOOM TOMATO - Three Bean Salad, Radish, Garlic Crunch, Marjoram Paint, Goat Cheese Crema CRISPY SWEETBREADS - Spinach, Porcini Catsup, Fuji Apple Sauce, Golden Raisins, Grain Mustard n' Veal Glacé Vinaigrette ARTISINAL CHEESE - Pickled Grapes, Pretzel, Whipped Honey, Cashew BABY ICEBERG SALAD - Ambrose Farms Veggies, Chive and Yogurt Dressing, Carrot Butter, Pumpernickel "Soil" SEARED LA BELLE FARMS FOIE GRAS - Brioche Bun, Boursin, Chow Chow, Cream Soda Float   ~ Main Course ~ CHICKEN FRIED HALIBUT - Buttermilk Laced Carolina Gold Rice, Fennel, Green Pea Mirepoix, Pickled Jalapeño Glacé, Hibiscus Nectar ASHLEY FARMS CHICKEN BREAST - Lamb Pancetta, Oregano, Vidalia Onion "Noodles", Rainbow Chard, Beet Ricotta Agnolotti, Muscadine Velouté RAINBOW TROUT - Arugula, Smoked Salmon Cracklings, Creamed Corn Succotash, Cauliflower, Fig, Spicy Pecan Emulsion CRAB CAKES - Summer Squash Hash, Curly Fries, Lemon Thyme Bubbles, Cherry Custard Sauce, Cilantro, Grilled Scallion Pesto SOUTH EAST FAMILY FARMS PORK CHOP - Herbes de Provence, Tangerine Purée, Calvados Baked Peanuts, Wax Bean n' Roasted Shallot Salad, Carolina Dijon Barbequeg Sauce BROKEN ARROW RANCH ANTELOPE LOIN - Artichokes, Fava Beans, Broccoli, Pimientos, Black Olive Cous Cous, Mepkin Abbey Mushrooms n' Coffee Sauce BLACKENED YELLOW FIN TUNA - Cucumber Sherbet, Ginger Turnip Puree, Duck Prosciutto, Coriander Bamboo Rice, Cantaloupe Relish HEART OF PALM - Spicy Pineapple Glaze, Twice Fried Plantains, Okinowa Sweet Potato Puree, Collard Green Slaw, Guava Purée, Coconut Milk BUTTER BRAISED MONKFISH - Antebellum Grits, Lobster Bisque, Okra Pickles, Popcorn, Pistachio WAGYU BEEF SHOULDER TENDER - Bliss Potato Link, Fried Egg, Maple Nage, Asparagus, Ruby Grapefruit, Bacon Powder, Sage Oil   ~ Sweet Finish ~ TRANSFORMATIONS IN CHOCOLATE - A Nightly Collection of Chocolate Dessert ANSON MILLS SWEET HEIRLOOM CORNBREAD - Lime-Avocado Sherbet, Prickly Pear Espuma, Agave-Tequilla Caramel, Fleur de Sel MEXICAN VANILLA BEAN CRÈME BRÛLÉE - Brown Butter Financier CROISSANT DONUTS -  Raspberry Ice Cream, Chocolate Ganache, Raspberry Coulis STRAWBERRIES AND CREAM SOUFFLÉ - Grand Marnier Anglaise, Honeysuckle Ice Cream BLUEBERRY LEMON “ICE BOX” - Blueberry Mascarpone Cheesecake, Lemon Curd Mousse, Blueberry Coulis PAN FRIED ANGELFOOD CAKE - Basil Compressed Peaches, Jam, Toasted Almond Ice Cream TRIO OF SORBETS - House Made Biscotti  

If you can't decide which dish to try, let Chef Marc Collins decide with our five course Chef's Tasting Menu. Call us at (843) 853-7828 or make reservations online.

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