Circa 1886 (3 for $45)

Dinner Menu - 3 Courses for $45 | With Wine Pairings $70

Appetizer

Choice of:

WEDGE SALAD

Radishes, English Cucumbers, Carrots, Rosemary Poppy Seed Dressing, Lemon Pepper Crunch

CHÈVRE & BEETS *gf

Sampling of Beets, Goat Cheese Velouté, Greens, Saba, Spiced Pecans, Iberico Ham

SCALLOPS *gf

Green Garlic Butter, Maque Choux, Pea Shoots, Feta, Blood Orange Vinegar Slaw

61°C FARM EGG *gf

Warm Bacon Vinaigrette, Pomme Frites, Arugula, Cherry Tomatoes

HERITAGE PORK BELLY *gf

Butter Beans, Grilled Bermuda Onions, Yuzu Apple Butter, Fried Peanuts

Main Course

Choice of:

LAMB LOIN *gf

Blue Cornmeal Crusted, Whipped Potatoes, Sage Oil, Rainbow Carrots, Spinach Bechamel

PIEDMONTESE BEEF *gf

Fingerling Potatoes, Hominy, Foie Gras, Vidalia Onions, Mushrooms, Calamansi Demi Glace, Parsley

CHICKEN FRIED SALMON

Sour Cream Grits, Dill Butter, Grand Marnier Fennel Confit, Green Tomato Remoulade

BROKEN ARROW ANTELOPE *gf

Smoked Blackberry Barbeque Sauce, Vanilla Bourbon Baked Beans, Rapini, Cipollini Onions, Ash Essence

Main Course contined

Choice of:

TRIPLE POTATO GRATIN *gf

Caramelized Turnips, Almond Milk, Zucchini, Truffle n’ Pea Mousseline

CIDER BRINED CHICKEN *gf

Artichoke Porcini Barigoule, Celery Root Purée, Pimento Cheese Carolina Gold Rice, Ginger Pan Sauce

Sweet Finish

Choice of:

PUMPKIN SOUFFLÉ

Sorghum Anglaise, Chai Ice Cream

SMORES

Flourless Chocolate Cake, Roasted Marshmallow Ice Cream,
Smoked Milk Chocolate Ganache, Graham Crunch

CARAMEL APPLE CAKE

Lemongrass Ginger Espuma, Vanilla Bean Mascarpone Cream

*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: