Hors duvres

Soupe loignon gratine....onion soup..............9

Soupe du jourask 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 Marinire...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 crme brie mornay sauce served with wedge cut potatoes,
sliced Parma ham, and grilled asparagus great for sharing.
Foies de poulet Saut............................sauteed chicken livers...............................9
Seasoned chicken livers on top of savory brioche, caramelized Vidalia onions,
quince preserves, and finished with natural pan sauce
Pat de campagne..............................................................................12
homemade Country style pat served with whole grain mustard
Plateau de Chef...2ppl...23
Homemade pate, boudin blanc, sliced procuitto, French dry salami accompanied
by three cheeses.

Salade
Frise aux lardons............................................................................... .......................9
Flash grilled organic frise tossed with cider and mustard vinaigrette
garnished with lardons.Add poached egg... 2
Salade de betteraves rties 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 Rti.......................................roasted game hen......................................................22
mashed potatoes, haricots verts, and finished with natural jus
Jarret d'agneau braisBraised Lamb Shank ...30
Over saut 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 barnaise sauce and crispy leeks.
Grilled Bone-in Pork chop with Boudin Blanc27
Warm apple and cabbage slaw, caramelized onions, wedge cut potatoes
ragot de queue de buf.Stewed Ox-tail ...24
Served with mashed potatoes, carrots, pearl onions, green peas and finished
with natural jus
Sandwich de cte de buf..................prime rib sandwich.......................................16
Grilled prime rib, caramelized onions, crusty baguette and topped with melted
Gruyere served with French fried potatoesadd 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
Asparagus5.00
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 crme anglaise

Crme brle ......................................................................................................................8

Sorbet du jour.......................................................................................................................................7
Chefs 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.**