Circa 1886 Restaurant and Virgil Kaine are partnering to bring a bourbon and bacon inspired menu to the table. Join us on April 20th for a lively evening, and a celebration of the South’s favorite food groups: bourbon and bacon. The night will begin with a boozy Planters Punch and a reception on the patio with filled with live bluegrass music. Guests will move inside for the main event where Chef Marc Collins will delight diners with four mouthwatering courses paired with original craft bourbon cocktails from our sommelier, John Martindale. Diners will be sent home dreaming of Pastry Chef Scott Lovorn’s Croissant Doughnuts and Bacon and Egg Ice Cream. Read below for the full menu.
Palmetto Punch with Bourbon / Lemon Juice / Orange Juice / Tea / Rosé / Sparkling Wine
First Course – Open Faced Bacon Belly Sandwich
Baby Arugula, Sour Peach Compote, Chipotle Hollandaise, Ossau-Iraty Sheeps Milk Cheese
Paired with The National Tonic – Ginger Bourbon / Grapefruit Juice / Ginger Beer
Second Course – Seared Scallop
Warm Bourbon Bacon Potato Salad, Pimento n’ Verjus Glazed Baby Carrots, Scallion Paint
Paired with a Sazerac with Rye Whiskey / Peychaud’s Bitters / Absinthe / Lemon Twist
Third Course – Applewood Bacon Basted Beef Tenderloin
Anson Mills Grits, Mepkin Abbey Mushroom Hash, Shaved Asparagus, Macerated Blackberries
Paired with Riley’s Rickey with High Rye Bourbon / Key Lime Juice / Sparkling Water
Sweet Finish – Maple Bacon Croissant Doughnut
Bacon & Egg Ice Cream, Tuxedo Bacon
Paired with The Primal Cut with Bacon Infused Bourbon / Maple Syrup / Angostura Bitters / Orange Twist
The Bourbon and Bacon Dinner will start at 6:30 on Wednesday April 20th. The cost of the event is $75 per person excluding tax, gratuity, and additional beverages. Call 843-853-7828 to reserve your seat!