Project Description
FALL | WINTER
DINNER MENU
– Small Plates –
PARISIAN GNOCCHI / 16
porcini jus, asparagus, parmesan, sage
PASTRAMI TOAST / 17
smoked duck pastrami, goat cheese mousse, arugula, radish, olive oil, cracked black pepper
HONEY GARLIC MEATBALLS / 15
scallion, white sesame
SMOKED PORK BELLY / 17
cherry habanero glaze, apple and fennel relish
CIRCA PRETZELS / 17
roasted garlic oil, sea salt, beer cheese
BOWL OF SOUP / 12
seasonal flavors with fresh ingredients
FRIED GREEN TOMATO / 16
burratta, smoked tomato gravy, bacon gremolata
ROASTED GARLIC POLENTA / 15
tomato confit, belly cracklings, fresh herbs
TEMPURA CHILI RELLENO / 16
smoked chicken, pepper jack, guajillo chili salsa, pea shoots
BEET ROOT TARTARE / 15
asparagus, radish, goat cheese mousse, olive oil, dill, black garlic molasses, pistachio crumble
FIRE ROASTED BUTTERNUT / 15
chorizo braised kale, candied pecans, lemon honey
BBQ SPICED SHRIMP / 14
lemon caper vinaigrette, crisp brussel leaves
CRAWFISH BEIGNETS / 16
remoulade, tennessee chow chow
– Greens –
All salads can be made gluten free.
CEASAR SALAD / 12
smoked ceasar dressing, parmesan, garlic herb croutons
CHOPPED WEDGE SALAD / 14
heirloom cherry tomato, red onion, bacon, bleu cheese dressing, scallion
Add Grilled Chicken $6 / Grilled Shrimp $8 / Pan Seared Salmon $14
– Entrees –
CARBONARA / 28
chorizo braised kale, smoked chicken, heirloom cherry tomato, linguine, parmesan
CAJUN SHRIMP AND GRITS / 28
stone ground grits, stewed tomato sauce, herbs
WOOD GRILLED SALMON / 32
smoked jalapeño aioli, warm brussel salad, red potato, brown butter bacon vinaigrette
JUMBO LUMP CRAB CAKE / 34
blackened butternut squash, roasted cauliflower piccata
FRESH CATCH / mkt
chef’s choice of seasonal ingredients
BBQ BRAISED SHORT RIBS / 36
roasted garlic polenta, crispy brussel sprouts
MARINATED AIRLINE CHICKEN / 26
creamed spinach, red potato, mustard demi
CIRCA BURGER / 18
beer cheese, bread and butter pickles, bacon, fried onion strings
NASHVILLE HOT CHICKEN SANDWICH / 18
herb & cheddar biscuit, bama slaw, bread and butter pickles
– Wood Fired –
Sides a la carte
8 OZ BEEF TENDERLOIN / 45
choice of cowboy butter or henry baine’s
COFFEE RUBBED RIBEYE / 45
choice of cowboy butter or henry baine’s
BONE IN PORK CHOP / 34
adobo marinade, cilantro lime crema
TOMAHAWK TO SHARE*/ 115
choice of cowboy butter or Henry baine’s
*Limited availably on Friday & Saturday only and not available togo
– Sides to Share –
BBQ MAC AND CHEESE / 14
cheddar, smoked gouda, mozzarella, chipotle bbq
FRIED RED SKIN POTATOES / 12
chimichurri
WOOD GRILLED ASPARAGUS / 13
brown butter bacon vinaigrette
CRISPY BRUSSEL SPROUTS / 14
honey dijon glaze, candied pecans
ROASTED CAULIFLOWER PICCATA / 12
lemon caper vinaigrette
SWEET POTATO HASH / 13
cilantro lime crema, green chilis, cajun spice
– Kids –
CIRCA SLIDERS / 7.95
Two mini burgers served with or without cheese alongside hand cut fries or chips.
CHICKEN ALFREDO / 7.95
House made Alfredo served over linguine noodles. Plain noodles, butter and parmesan may be substituted.
CHICKEN TENDERS / 7.95
Hand breaded and fried, served with honey mustard, choice of hand cut fries or house chips. Grilled chicken tenders may be substituted.
Kids meal includes soda, tea, milk or apple juice.
– Drinks –
Soda or Tea $2.50 / Harney & Sons Hot Tea $3 / Drip Coffee $2.50
Orange, Grapefruit, Cranberry Juice $3 / Ginger Beer $3 / Steph’s Lavender Lemonade $4 (no free refills)
32 Oz. French Press of Mule Town: Woodsman Roasted Coffee $6