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Hors d’œuvres
Soupe à l’oignon gratinée………………....onion soup.......………………………………….......9 Soupe du jour………………ask your server…………………………………..……………..…..……...8 Coquilles St Jacques…………………………………………………………………………………………...14 Baked scallops in a Mornay sauce with mushrooms, scallions and gruyere Escargots…………………………………………………………………………………………………………..…....7 Traditional garlic shallot herb butter Moules Marinière………………...mussels...........……………………………………………….……...12 Prince Edward Island mussels steamed with white wine, fennel, shallots, garlic, and parsley butter Steak tartare.......................................................................................................................14 Fresh minced strip loin served with traditional garnish Pan Seared Sweetbreads…………………………………………………………………………………….12 Seared veal sweetbread nestled in a vol au vent with saute spinach and seasonal mushrooms finished with rosemary infused demi glace Proscuitto and Mornay……………………………………………………………………………………….17 St. Andre triple crème brie mornay sauce served with wedge cut potatoes, sliced Parma ham, and grilled asparagus great for sharing. Foies de poulet Sauté............................sauteed chicken livers...............................9 Seasoned chicken livers on top of savory brioche, caramelized Vidalia onions, quince preserves, and finished with natural pan sauce Paté de campagne……………………………..............................................................................12 homemade Country style paté served with whole grain mustard Plateau de Chef……………………………………………………………………….………..……2ppl…...23 Homemade pate, boudin blanc, sliced procuitto, French dry salami accompanied by three cheeses.
Salade
Frisée aux lardons............................................................................... ……….......................9 Flash grilled organic frisée tossed with cider and mustard vinaigrette garnished with lardons…………………………………………………….Add poached egg…...… 2 Salade de betteraves rôties ………………roasted beet salad……………………….….....9 Arugula, toasted pistachios, dried cranberries, goat cheese finished with citrus vinaigrette Salade Maison………………………………………………………………………………………….…...............9 Boston Bibb lettuce, carrots, tomatoes, cucumbers, crumbled blue cheese and house balsamic vinaigrette Epinards/Endive …………………..baby spinach…………………….….………..……………….….12 Baby spinach and Belgium endive, poached pear, spiced pecans, camembert cheese with Port vinaigrette
48 Whitaker street Savannah, Georgia 31401 tel. 912. 443.1875 www.circa1875.com
A 20% Gratuity will be added to parties of six or more
**consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.**
Plats
Steak Frites………………………………………………………………….………………………………...........27 10oz N.Y. strip steak, French fried potatoes, finished with red wine and herb compound butter ……. …………………………………………………….add truffle frites….1.50 Poulet Rôti.......................................roasted game hen......................................................22 mashed potatoes, haricots verts, and finished with natural jus Jarret d'agneau braisé……………Braised Lamb Shank ……………………………………...30 Over sauté Swiss chard, spaghetti squash and finished with bordelaise sauce Poisson en Papillote …………………………………………………………………………………………….25 Seasonal white fish cooked in parchment Cassoulet Maison…………………………………………………………..............................................26 Fresh sausage, white beans, onions, carrots, celery and confit duck leg, finished with natural jus Saumon grille ………………Grilled Salmon………………………………………………………..….25 Roasted Provencal vegetables, mushrooms, seasonal root vegetables, finished with béarnaise sauce and crispy leeks. Grilled Bone-in Pork chop with Boudin Blanc…………………………………………………27 Warm apple and cabbage slaw, caramelized onions, wedge cut potatoes ragoût de queue de bœuf…………….Stewed Ox-tail …………………………..……………….24 Served with mashed potatoes, carrots, pearl onions, green peas and finished with natural jus Sandwich de côte de bœuf..................prime rib sandwich.......................................16 Grilled prime rib, caramelized onions, crusty baguette and topped with melted Gruyere served with French fried potatoes……………add truffle frites…….1.50 . 1875 hamburger Au poivre………………………………..........................................................10 9oz Fresh ground Certified Angus beef topped with a green peppercorn brandy mustard sauce. Accompanied by French fried potatoes add truffle frites…..1.50
Supplements
Asparagus……………………5.00 French fries………….……..5.00 Poached Egg…………..…….2.00 Truffle oil…………………….1.50 Foie Gras (1.5oz)…..………7.00 Mashed potatoes……….….5.00 Provencal vegetables...5.00
Desserts
Profiteroles............................................................................................................................8 With vanilla ice cream, topped with toasted pecans and hot fudge Quatre Chocolats...................four chocolate cake..................................................9 Chocolate graham cracker crust, a layer of chocolate torte, Chocolate ganache, topped with chocolate mousse
Bread pudding ..………………………………………...…………..……………..…..……………………….…7
Served with crème anglaise
Crème brûlée ......................................................................................................................8
Sorbet du jour.......................................................................................................................................7 Chef’s selection Plat de fromages......................................cheese plate................................................14
48 Whitaker street Savannah, Georgia 31401 tel. 912. 443.1875 www.circa1875.com
A 20% Gratuity will be added to parties of six or more
**consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.**
Hors d’œuvres
Soupe à l’oignon gratinée………………....onion soup.......………………………………….......9 Soupe du jour………………ask your server…………………………………..……………..…..……...8 Coquilles St Jacques…………………………………………………………………………………………...14 Baked scallops in a Mornay sauce with mushrooms, scallions and gruyere Escargots…………………………………………………………………………………………………………..…....7 Traditional garlic shallot herb butter Moules Marinière………………...mussels...........……………………………………………….……...12 Prince Edward Island mussels steamed with white wine, fennel, shallots, garlic, and parsley butter Steak tartare.......................................................................................................................14 Fresh minced strip loin served with traditional garnish Pan Seared Sweetbreads…………………………………………………………………………………….12 Seared veal sweetbread nestled in a vol au vent with saute spinach and seasonal mushrooms finished with rosemary infused demi glace Proscuitto and Mornay……………………………………………………………………………………….17 St. Andre triple crème brie mornay sauce served with wedge cut potatoes, sliced Parma ham, and grilled asparagus great for sharing. Foies de poulet Sauté............................sauteed chicken livers...............................9 Seasoned chicken livers on top of savory brioche, caramelized Vidalia onions, quince preserves, and finished with natural pan sauce Paté de campagne……………………………..............................................................................12 homemade Country style paté served with whole grain mustard Plateau de Chef……………………………………………………………………….………..……2ppl…...23 Homemade pate, boudin blanc, sliced procuitto, French dry salami accompanied by three cheeses.
Salade
Frisée aux lardons............................................................................... ……….......................9 Flash grilled organic frisée tossed with cider and mustard vinaigrette garnished with lardons…………………………………………………….Add poached egg…...… 2 Salade de betteraves rôties ………………roasted beet salad……………………….….....9 Arugula, toasted pistachios, dried cranberries, goat cheese finished with citrus vinaigrette Salade Maison………………………………………………………………………………………….…...............9 Boston Bibb lettuce, carrots, tomatoes, cucumbers, crumbled blue cheese and house balsamic vinaigrette Epinards/Endive …………………..baby spinach…………………….….………..……………….….12 Baby spinach and Belgium endive, poached pear, spiced pecans, camembert cheese with Port vinaigrette
48 Whitaker street Savannah, Georgia 31401 tel. 912. 443.1875 www.circa1875.com
A 20% Gratuity will be added to parties of six or more
**consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.**
Plats
Steak Frites………………………………………………………………….………………………………...........27 10oz N.Y. strip steak, French fried potatoes, finished with red wine and herb compound butter ……. …………………………………………………….add truffle frites….1.50 Poulet Rôti.......................................roasted game hen......................................................22 mashed potatoes, haricots verts, and finished with natural jus Jarret d'agneau braisé……………Braised Lamb Shank ……………………………………...30 Over sauté Swiss chard, spaghetti squash and finished with bordelaise sauce Poisson en Papillote …………………………………………………………………………………………….25 Seasonal white fish cooked in parchment Cassoulet Maison…………………………………………………………..............................................26 Fresh sausage, white beans, onions, carrots, celery and confit duck leg, finished with natural jus Saumon grille ………………Grilled Salmon………………………………………………………..….25 Roasted Provencal vegetables, mushrooms, seasonal root vegetables, finished with béarnaise sauce and crispy leeks. Grilled Bone-in Pork chop with Boudin Blanc…………………………………………………27 Warm apple and cabbage slaw, caramelized onions, wedge cut potatoes ragoût de queue de bœuf…………….Stewed Ox-tail …………………………..……………….24 Served with mashed potatoes, carrots, pearl onions, green peas and finished with natural jus Sandwich de côte de bœuf..................prime rib sandwich.......................................16 Grilled prime rib, caramelized onions, crusty baguette and topped with melted Gruyere served with French fried potatoes……………add truffle frites…….1.50 . 1875 hamburger Au poivre………………………………..........................................................10 9oz Fresh ground Certified Angus beef topped with a green peppercorn brandy mustard sauce. Accompanied by French fried potatoes add truffle frites…..1.50
Supplements
Asparagus……………………5.00 French fries………….……..5.00 Poached Egg…………..…….2.00 Truffle oil…………………….1.50 Foie Gras (1.5oz)…..………7.00 Mashed potatoes……….….5.00 Provencal vegetables...5.00
Desserts
Profiteroles............................................................................................................................8 With vanilla ice cream, topped with toasted pecans and hot fudge Quatre Chocolats...................four chocolate cake..................................................9 Chocolate graham cracker crust, a layer of chocolate torte, Chocolate ganache, topped with chocolate mousse
Bread pudding ..………………………………………...…………..……………..…..……………………….…7
Served with crème anglaise
Crème brûlée ......................................................................................................................8
Sorbet du jour.......................................................................................................................................7 Chef’s selection Plat de fromages......................................cheese plate................................................14
48 Whitaker street Savannah, Georgia 31401 tel. 912. 443.1875 www.circa1875.com
A 20% Gratuity will be added to parties of six or more
**consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of food borne illness, especially if you have a medical condition.**
