Circa by John Bragg

With roasted red pepper remoulade

Black sesame crisp, wasabi and seaweed salad

With prosciutto wrapped asparagus

In crisp crepe basket with mesclun, strawberry, black pepper and honey

Crepes with chevre, shiitake, raspberry sauce

Roasted and served with creamy gorzonzola

With bloody mary granite

Country style pate with cornichons and country bread

With warm chevre, lardons of bacon cranberry-walnut vinaigrette

With toasted walnuts and gorgonzole in homemade mustard vinaigrette

With pancetta, hazelnuts and creamy gorgonzola

Romaine hearts, kalamata olives, red onions, red bell pepper, hearts of palm with house vinaigrette

With fresh crabmeat and sherry

With roasted garlic and buttery-rich mashed potatoes

With sweet potato shiitake flan and cranberry-rosemary jus

With mascarpone-basil stuffing and cauliflower gratin

Certified angus beef, 8 oz. with maitre d butter and red onion confit

Certified angus beef, 8 oz. with maitre d butter and red onion confit

Any combination of four sides, as a main course

With jumbo gulf shrimp, crabmeat, potato puree and hollandaise

With wasabi mashed potatoes, seaweed salad, soy-ginger beurre blanc

With asparagus and potatoes lemon-parsley beurre blanc

Fresh daily, please ask your server for accompaniments and wine selection

Crispy breast and foie gras with duck confit-mashed potatoes and cranberry demi-glace

chorizo stuffed with creamy delta grind grits and sage-shallot bordelaise

With mashed potatoes and shiitake cream

Jumbo lump crabmeat, asparagus and hollandaise

Add seared foie gras, sauce perigeaux

Six grilled jumbo shrimp