Not wanting to miss a week of summer, area restaurants have begun marking the season with new menu rollouts.
At BLU, located in the Tides Folly Beach Hotel, the summer menu includes shrimp gnocchi, tuna tacos and poached bass. And Circa 1886 has made room on its menu for ingredients such as watermelon and sunflower tahini (served alongside the torched scallop sashimi); hibiscus nectar (accompanying the chicken-fried halibut); figs (plated with the rainbow trout); cucumber sherbet and cantaloupe relish (joining the blackened yellow fin tuna.)
Pastry chef Scott Lovorn's contributions include a pan-fried angel food cake and a riff on last summer's biggest dessert craze, listed as "croissant donuts" in deference to Dominique Ansel's trademark on Cronuts. But if I had 10 bucks, I'd probably opt for the sweet heirloom cornbread with lime-avocado sherbet, prickly pear espuma, agave-tequila caramel and sea salt.
Circa 1886 is located at 149 Wentworth St.; visit circa1886.com to learn more.
Notice about comments:
The Post and Courier is pleased to offer readers the enhanced ability to comment on stories. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We ask that you refrain from profanity, hate speech, personal comments and remarks that are off point.