Guests can choose from selections prepared by Pastry Chef Scott Lovorn that offer a gourmet twist on popular winter classics. The dessert menu includes the apple crisp soufflé with streusel crunch, dulce de leche ice cream and cinnamon anglaise; the campfire classic with a triple chocolate smore, smoked milk chocolate, ganache and a hot chocolate toddy; banana fritters with frangelico ice cream, chocolate sauce fleur de sel caramel; Meyer lemon curd with buttered graham crackers, macaroons and lemon foam; and sweet potato doughnuts with buttermilk pecan praline and café latte semifreddo. The all dessert dinner will not be available as part of the Feb. 14 menu.
The restaurant is open for dinner Monday through Saturday from 5:30 p.m. to 9:30 p.m., and prices range from $9 to $16 for first courses, $21 to $37 for featured courses, and desserts start at $9. For more information and reservations, please visit www.circa1886.com or call (843) 853-7828.