This fall, let Chef Marc Collins take you on a culinary journey with the Wild Game Dinner at Circa 1886 Restaurant. Inspired by the season and its many traditions, Chef Collins’ menu will add an exotic twist to traditional Southern dishes.
From the field to the grill, the arrival of fall means enjoying some of our favorite game meats. Join us at 6:30 pm on Thursday, November 13, 2014 as we explore the flavors of the field with this four-course menu.
2nd Annual Wild Game Dinner at Circa 1886
First Course: Rattlesnake Breakfast Sausage with 62º Egg, Red-Eye Gravy, Cornbread Waffle
Second Course: Chilled Kangaroo with Hoppin’ John Salad, Savoy Cabbage, Carrot Pudding, Orange Buttermilk Dressing, Dried Cranberries
Third Course: Bison Brisket “Pot-au-feu” with Celeriac Potato Mousseline, Brandy Cherry Glace, Baby Root Vegetables
Sweet Finish: Foie Gras Crème brûlée with Crispy Duck Prosciutto, Cracklin’ Infused Financier
Call to reserve a seat at 843-853-7828 – $75/person; $105 with wine pairings. See the entire menu and additional details.