COLD APPETIZERS

Foie Gras de Canard Confit
roasted mango, grilled country bread  32 

Chicken & Foie Gras Terrine
black truffles, spring vegetables, herbs, salad 33 

Roasted Langoustine
zucchini, tomato, fennel, asparagus au pesto 32

Smoked Salmon 25

Half Shell Oysters 24

Plateau Fruits de Mer
For Two 33 per person

Shrimp Cocktail 22

CAVIAR

Scrambled eggs with Caviar 41

Galilee Golden Osetra Caviar  30 g 195  

Siberian Osetra Caviar  1 oz 140 

HOT APPETIZERS 

Grilled Octopus & Calamari
Cesare bean salad, arugula tomato confit, scallions 28

Potage Longchamps
assorted peas, ricotta gnocchi, duck bacon 21

Roasted Jumbo Asparagus
 veal sweet breads, black trumpet, pearl onion, brioche 25
truffle supplement $20

Ravioli Aux Verts
 prosciutto San Danielle, ricotta, romaine lettuce, fresh herbs
 appetizer 30 entrée 37

Spaghetti alla Chitarra
tomato 25      seafood 31
Poutargue de Martigues 31

Zucchini Blossom  Risotto
basil, tomato, Parmesan 25/32

CLASSIC DU CIRQUE
APPETIZERS

Le Cirque Salad
mix greens, walnut dressing 21

Lobster Salad “Le Cirque” 52

Tuna Tartare
curry, pink radish, crispy celery 28

Trio de Luxe 
smoked salmon, foie gras, and caviar 47


Lobster Risotto
Vialone Nano rice 31

MAIN COURSE

Paupiette of Black Bass
leeks, potatoes, Rocca di Frassinello sauce 49

Dover Sole
meunière, almondine or grilled 79 
 
Flounder “Le Cirque” 39

Wild Merlu  39
white and green asparagus from Provence, parsley, lemon sauce

Prime Dry Aged NY Strip 10 oz  58

FOR TWO
Chateaubriand 51 per person
Herb Crusted Rack of Lamb 51 per person
Turbot for Two  48 per person

SIDES 11
Pommes Dauphine
Pommes Frites
Pommes Purée
Sautéed Wild Mushrooms
Seasonal Vegetables
Sautéed Spinach

FISH

Roasted Lobster
artichokes, winter mushrooms, coral emulsion 47

 Atlantic Salmon
pea duet, asparagus, morels, sauce au vin d'Arbois 39

Sole Florentine
wilted spinach, Louisiana crayfish, champignon de Paris, sauce cardinal  41

Turbot à la Plancha
seasonal legume blanquette  40

Wild Striped Bass
grantinée clams, calamari, cippolini onion marmalade, peanut potatoes, arugula 44

MEAT

Veal Chop
handmade potato gnocchi, baby romaine, chanterelles 49

Duck Breast
Taggiasche olives, turnips, heirloom radish  47

Beef Fillet
vegetable gratin, Bordelaise sauce, beurre vigneron 47

Roasted Chicken
fresh herbs under the skin, petits pois a la bourgeoise 37

Rack of Lamb
potato boulangère, braised lettuce, tomato confit 48

Chef's Daily Suggestions

Executive Chef Olivier Reginensi

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CHEF’S TASTING MENU
Le Cirque Classic
$135 per person | $100 Wine Pairing

Daily Menu Selections by Executive Chef Olivier Reginensi

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