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dinner appetizers

Le Cirque Dining Room

"Portovito" Boat Caught Sardines sweet and sour, sardines nicoise, grilled on a crispy baguette				23
Vine Ripened Organic Tomato stuffed with veal, chicken, and fresh herbs, chilled gazpacho with tomato sorbet, crispy cannelloni				22
Sweet English Peas and Wild Mushrooms cold pea soup and chanterelles, casserole of peas à la francaise with morels, pea ravioli and almond mushrooms				26
Spring Vegetable Casserole with green asparagus jus, nine tender baby vegetables and raw shards				24
Compress of Young Leeks crispy pig's feet, head cheese and mustard vinaigrette with baby sprouts				19
Terrine of Foie Gras chutney of black mission figs and gewürztraminer gelée				38
Port Harbour Peeky-toe Crabmeat served in a tangerine seviche, and a salad of thai basil and tomato				32
Warm Maine Lobster Salad crispy herb croquette, white asparagus, and hungarian paprika vinaigrette				39
Kobe Beef Chilled Ravioli served in a piment d'espelette bouillon and vegetable salad				25

dinner main courses

Le Cirque Dining Room

Chatham Cod mussels and razor clams gratinée with chorizo and herbs, pissaladière of scallions, red pepper, marinière jus				42
"Hook and line" Bluefin Tuna pepper crusted and lightly seared, verjus, tomatoes, capers, shallots, picholine olive, cucumber and grilled potatoes				46
Mediterranean Branzino stuffed with shrimp, octopus and calamari, star anise jus, fennel and zucchini flowers				43
Mozambique Langoustine red curry, ginger, kaffir lime sauce, ramps, legumes au bouillon				48
Florida Red Snapper crusted with seven herbs and cashew nuts, green tomato chutney, fennel and tomato confit				44
Long Island Muscovy Duck orange honey glazed magret and leg confit, carrots, sugar snaps and baby turnips, jus aigre-doux				43
Prime Steak or Tenderloin served with three different stuffed vegetables				48
Colorado Rack of Lamb crispy lamb flank brushed with mustard, fleischnaka of braised shoulder and vegetables, spring garlic confit				45
"Plume de veau" Veal Tenderloin sweetbread ragoût, artichokes and chanterelles, crispy bone marrow				44

for two

Le Cirque Dining Room

Veal Shank for two				per person 38
Côte de Boeuf for two				per person 38
Chateaubriand for two				per person 38
Roasted Chicken for two				per person 25

potatoes

Pommes Boulangère				7
Pommes Allumettes				7
Gratin Dauphinoise				7
Pommes Frites				7
Pommes Soufflés				7
Pommes Purée				7

sides

Sautéed Wild Mushrooms				8
Mixed Green Vegetables				8
Peas à la Francaise				8
Creamed Spinach				8
Tomato Provencal				8
Baked Stuffed Cauliflower				8
Carrots Vichy				8

weekly specials

Le Cirque Dining Room & Bar

monday
Couscous Royale with chicken, lamb, merguez sausage, bouillon of seven vegetables, sweet raisin couscous, sauce harissa				35
tuesday
Osso Buco with risotto milanese				40
wednesday
Honey Glazed Braised Duck with spaetzle and snow peas				39
thursday
Baby Goat Shoulder braised with dried apricot, onions, and madras curry, jasmine rice				36
friday
Bouillabaisse le Cirque				40
saturday
Pig's Feet stuffed with black truffles				40
sunday
Rabbit with riesling, fresh hand cut pasta and garniture forestière				40

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