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Savory Dishes at Circa 1886

Chef Marc Collins draws inspiration from many cuisines around the world to create a menu that is truly unique to Charleston’s fine dining restaurant scene.
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Circa 1886 Restaurant
a white plate topped with meat and vegetables
Grilled Quail
Cheddar Grits
Quail Recipes
Cornish Game Hens
Game Hens
Dining Restaurant
White Cheddar
Savory Dishes
Meat Lovers
Grilled Quail Over White Cheddar Grits | The Local Palate
Grilled Quail Over White Cheddar Grits. From Chef Marc Collins of Circa 1886, Charleston, SC. Photo by Cameron Cocolough. http://www.circa1886.com/
a white plate topped with meat and vegetables
Charleston Historic District
Vidalia Onion
Rainbow Chard
Vidalia Onions
Downtown Charleston
Historic Downtown
Historic District
Charleston Historic District Fine Dining Restaurant | Circa 1886
ASHLEY FARMS CHICKEN BREAST - Lamb Pancetta, Oregano, Vidalia Onion Carbonara, Rainbow Chard, Beet Ricotta Agnolotti, Muscadine Velouté
a white plate topped with four different types of food on top of eachother
Scallop Sashimi
Fine Dining Restaurant
Savoury Dishes
Charleston Historic District Fine Dining Restaurant | Circa 1886
TORCHED SCALLOP SASHIMI - Watermelon, Truffle, Celery Gelee, Saffron Jícama, Sunflower Tahini
a white plate topped with salad on top of a table next to a glass vase
Buttermilk Crackers
Maple Vinegar
Copycat Restaurant Recipes
Aioli
Seaweed Salad
The Best Fish I've Ever Had - Circa 1886 {Charleston, SC}
Local Beets (from the menu) “Goat Cheese Aioli, Pecan Buttermilk Crackers, Bliss Maple Vinegar Cloud, Arugula.” Circa 1886, Charleston, SC www.circa1886.com
a white plate topped with meat and potatoes
Parsnip Puree
Shrimp Sauce
Napa Cabbage
Parsnips
Charleston Sc
The Best Fish I've Ever Had - Circa 1886 {Charleston, SC}
Beef – (from the menu) “Parsnip Purée, Porcini Oil, Rosemary, Napa Cabbage, Carolina Shrimp, Sauce Bordelaise.” Circa 1886, Charleston, SC www.circa1886.com
a white plate topped with fish covered in veggies and garnishes
Corn Succotash
Creamed Corn
Rainbow Trout
Charleston Historic District Fine Dining Restaurant | Circa 1886
Rainbow Trout with Arugula, Smoked Salmon Cracklings, Creamed Corn Succotash, Cauliflower, Fig, Spicy Pecan Emulsion.
the meal is prepared and ready to be eaten
Vietnamese Banh Mi
Spring Flavors
Houston Foodie
Charleston Restaurants
Spring Menu
Banh Mi
- Charming Inns
The Spring Menu at Circa 1886 Restaurant in downtown Charleston. The menu draws inspiration from classic spring flavors, while celebrating local crops and heirloom ingredients.
two different types of food sitting on top of a white plate next to each other
Fried Sweet Potatoes
Restaurant Week
Portobello Mushroom
Beef Tenderloin
Save Room
Chicken Fried
- Charming Inns
Circa 1886 kicked off Charleston Restaurant Week with a new menu of mouthwatering and inventive dishes. From Beef Tenderloin with “Chicken Fried” Sweet Potatoes, to a Tasting of Broccoli with Quinoa and Portobello Mushrooms, Chef Collins’ menu will satisfy everyone at the table. Save room for one last indulgence – flavors like cinnamon scented chocolate and salted caramel don’t make your decisions any easier. www.circa1886.com
a white plate topped with lettuce, carrots and other vegetables
Carrot Butter
Iceberg Salad
Yogurt Dressing
Charleston Historic District Fine Dining Restaurant | Circa 1886
BABY ICEBERG SALAD - Ambrose Farms Veggies, Chive and Yogurt Dressing, Carrot Butter, Pumpernickel "Soil"
four plates with different types of food on them, including salads and meats
Heirloom Tomato Salad
Bali Food
Restaurant Offers
Tomato Salad
- Charming Inns
Circa 1886 September Restaurant Week - Rainbow Trout, Heirloom Tomato Salad, and Chicken Fried Halibut.
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Winter dishes
a white plate topped with food and sauce
Winter Dishes
News Blog
Fine Dining
Charleston
- Charming Inns
This season, expect some spectacular flavor and color with amazing takes on classics winter dishes.
two different types of food on a white plate with gravy and mashed potatoes
- Charming Inns
This season, expect some spectacular flavor and color with amazing takes on classics winter dishes.
a white plate topped with fish covered in gravy and sauce on top of potatoes
- Charming Inns
This season, expect some spectacular flavor and color with amazing takes on classics winter dishes.
a white plate topped with meat and veggies on top of a green table
Thanksgiving And Christmas
Executive Chef
The Rise
- Charming Inns
While most of us are accustomed to turkey on the table around Thanksgiving and Christmas, the popularity of creatively preparing a bit more exotic game is on the rise. Here at Circa 1886 in Charleston, Executive Chef Marc Collins has served his signature antelope dish for over a decade.
three pictures of different types of food on plates
Olive Soup
Hen Of The Woods
Farm Eggs
Beef Short Ribs
Lamb Chops
Pork Chop
- Charming Inns
Beef Short Ribs and Tempura Fried ‘Hen of the Woods’ Mushroom, Preserved Tomato and Olive Soup and Lamb Chops.