Circa 1875 Gastro Pub

Frites

French Fries

Soupe à l'oignon Gratinée

Onion Soup

Soupe du Jour

ask your server

Escargots

Traditional garlic, butter, parsley

Moules Mariniere

Prince Edward Island mussels steamed with white wine, fennel, shallots, garlic, butter, and parsley

Foies de Poulet

Fried Springer Mountain Farms chicken livers on top of brioche, caramelized onion, apple demi-glace, and finished with parsley

Foies Gras en Torchon

Poached Foie Gras served chilled with toasted Brioche and Bing Cherry Sauce

Coquilles St. Jacques

Sea scollops, mushrooms, scallions, topped with St. Andre mornay sauce, gruyere cheese, bread crumbs, and baked au gratin

Pâté de Campagne

Homemade Country style pâté served with cornichons and whole grain mustard

Plateau du Chef (2ppl)

Assorted platter of house made charcuterie, selection of imported cheeses, and traditional accompaniments

Assiette de Fromage

Chef's selection of imported cheeses, crostini, and preserves

Steak Frites*

10oz N.Y. Strip Steak. French fried potatoes, finished with red wine demi-glace

Truite de Ruisseau Pôelé

Pan dressed Carolina brook Trout served with glazed carrots and finished with lemon caper brown butter sauce

Loup de Mer

Roasted Mediterranean Sea bass pan dressed, finished with tomato, fennel, saffron sauce, roasted red bliss potatoes, garlic, leeks, and fine herbs

Cassoulet Maison

Fresh sausage, white beans, onions, carrots, celery and confit duck leg, finished with natural jus

Magret de Canard aux Cerises*

Seared Maple Leaf duck breast, served with celery root mash, finished with Bing Cherry Sauce

Market Fish*

Please ask your server for our offering

Poulet Rôti

Bone in Chicken breast with mashed potatoes, haricots verts, and finished with natural jus

Crepes aux Crevettes

Local Georgia shrimp, peppers, asparagus, finished with Pernod béchamel

Côtelette de Porc

Grilled Berkshire Pork chop with brussels sprouts aux lardons finished with sauce robert and cornichons

Frisée aux Lardons

Flash grilled organic frisée tossed with cider and mustard vinaigrette garnished with lardons

Salade de Betteraves Rôties

Roasted beets with house blended greens, pistachios, tossed in citrus vinaigrette

Salade Maison

House blended greens tossed with balsamic vinaigrette

Salade Printaniere

Cucumbers, carrots, and tomatoes, tossed with balsamic vinaigrette

Salade César

House blended greens tossed with garlic Caesar dressing, shaved Manchego cheese, crouton and topped with white anchovies

ProFiteroles

Filled with Vanilla Ice Cream, topped with toasted pecans and hot fudge

Circa Black Forest Cake

Black Forest cake layered with dark chocolate buttercream frosting & Bing cherry sauce topped with ganache

Crêpes Suzette

Fresh Crepes made to order and served with a caramelized Grand Marnier sauce, oranges and a scoop of vanilla ice cream

Créme Brûlée

Mousse au Chocolat

Sorbet du Jour

Chef's Selection

Cafe Gourmand

A sampling of créme brûlée, orange scented madeleine, mousse au chocolat

Bowl of Ice Cream

Assiette Fromage (Cheese Plate)

Chef's selection of imported cheeses, crostini, and preserves