New spring menu at Circa 1886

by

comment

Chef Marc Collins at Circa 1886 wants you to come to his restaurant and eat, and not just on your anniversary or your birthday. To that end, he's streamlined the offerings, ditched the jacket requirement, and put more organic meat and sustainable seafood on the menu. And you can even park for free.

Menu items to make your mouth water:
organic beef shoulder
wild American salmon
antelope loin
seared sea scallops
terrine of green asparagus
seared Labelle Farms foie gras
24-hour pork belly
boiled peanut bisque
tomato carpaccio salad
BBQ blue crab salad
Lowcountry bouillabaisse
white sturgeon
fried catfish

Or you can opt for the chef's tasting menu for $75; paired with wine, it is $110.

Add a comment