Hors D' Oeuvres
Coquilles St. Jacques
$16.00
Sea scollops, mushrooms, scallions, topped with st. Andre mornay sauce, Gruyere cheese, bread crumbsand baked au gratin.
Soupe a L'oignon Gratinee
$11.00
Onion Soup.
Assiette de from Age
$18.00
Chef's selection of imported cheeses, crostini and preserves.
Moules Mariniere
$12.00
Prince edward island mussels steamed with white wine, fennel, shallots, garlic and butterand parsley.
Foies Gras en Torchon
$16.00
Poached foie gras served chilled with toasted brioche and bing cherry sauce.
Escargots
$8.00
Traditional garlic, butter and parsley.
Plateau Du Chef
$32.00
2 per People, Assorted platter of housemade charcuterie, selection of imported cheeses and traditional accompaniments.
Frites
$6.00
French Fries.
Pate de Cam Pagne
$12.00
Homemade country style pate served with cornichons and whole grain mustard.
Foies de Poulet
9.00
Fried springer mountain farms chicken livers on top of brioche, caramelized onion, apple demi-glace and finished with parsley.
$Salads
Salade Cesar Salad
$10.00
House blended greens tossed with garlic caesar dressing, shaved manchego cheese, croutonand topped with white anchovies.
Frisee Aux Lardons Salad
$9.00
Flash grilled organic frisee tossed with cider and mustard vinaigrette garnished with lardons.
Salade Printaniere Salad
$9.00
Cucumbers, carrotsand tomatoes, tossed with balsamic vinaigrette.
Salade de Betteraves Roties Salad
$9.00
Roasted beets with house blended greens, pistachios, tossed in citrus vinaigrette.
Salade Maison Salad
7.00
House blended greens tossed with balsamic vinaigrette.
$Plats
Crepes Aux Crevettes Plate
$26.00
Local Georgia shrimp, peppers, asparagus, hashed with pernod bechamel.
Loup de Mer Plate
$30.00
Roasted Mediterranean sea bass pan dressed, finished with tomato, fennel, saffron sauce, roasted red bliss potatoes, garlic, leeksand fine herbs.
Poulet Roti Plate
$25.00
Bone in chicken breast with mashed potatoes, haricots verts and finished with natural jus.
1875 Ham Burger Au Poivre Plate
$12.00
9 Ounces fresh ground beef, topped with green peppercorn brandy mustard sauce. Accompanied with French fried potatoes.
Truite de Ruisseau Poele Plate
$26.00
Pan dressed Carolina brook trout served with glazed carrots and finished with lemon caper brown butter sauce.
Carre D'agneau Roti Plate
$38.00
Roasted rack of lamb with toasted moroccan cous cous, tomatoes, butternut squash, chickpeas, finished with red wine reduction.
Steak Frites Plate
$31.00
(10 oz. N.Y. strip steak, french fried potatoes, finished with red wine demi-glace.
Magret de Canard Aux Cerises Plate
$27.00
Seared maple leaf duck breast, served with celery root mash, finished with bing cherry sauce.
Cassoulet Maison Plate
27.00
Fresh sausage, white beans, onions, carrots, celeryand confit duck leg, finished with natural jus.
$Desserts
Circa Black Forest Cake
$9.00
Black forest cake layered with dark chocolate buttercream frosting and bing cherry sauce topped with ganache.
Cafe Gourmand
$15.00
Orange scented madeleine, mousse au chocolate.
Assiette Fromage
$18.00
Cheese Plate, chef's selection of imported cheeses, crostini and preserves.
Crepes Suzette
$12.00
Fresh crepes served with a caramelized grand marnier sauce, oranges and a scoop of vanilla ice cream.
Mousse Au Chocolat
$8.00
Profiteroles
$9.00
Filled with vanilla ice cream, topped with toasted pecans and hot fudge.
Bowl of Ice Cream
$5.00
Menu for Circa 1875 is provided by findrestaurantmenu.com
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