Circa 1886

Dinner Menu - 3 Courses for $49

with Wine Pairings $75 for 3 Courses

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 *GF

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

HEART OF KOBE *GF

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 *GF

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

SEA SCALLOPS *GF

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

ANTELOPE LOIN *GF

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 *GF

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

Additional Information

*GF = gluten free

Executive Chef - Marc Collins
Pastry Chef - Scott Lovorn

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

Charleston

Thank you to our Charleston sponsors: