LUNCH PRIX FIXE
Three Courses $45
Choose one appetizer, entrée, and dessert

APPETIZERS

Foie Gras de Canard Confit
quince chutney, grilled country bread 28
$8 supplement

Caesar Salad
sunny side up egg and anchovies 19

Leeks Vinaigrette
mustard dressing, watercress salad, sauce gribiche 16
 

 
Daurade Ceviche
hearts of palm, cilantro, aji amarillo, avocado and carrot salad 21


Smoked Salmon
warm toast and condiments  21
$7 supplement

Oysters on the Half Shell 22


Shrimp Cocktail 22

HOT APPETIZERS

Soup Du Jour 17


Crispy Calamari 14


Grilled Octopus & Calamari 
Cesare beans salad, arugula tomato confit, scallions 25


Spaghetti di Gragnano
pomodoro 21
seafood  28
$10 supplement
Poutargue de Martigues 28

CLASSIC DU CIRQUE

APPETIZERS

Le Cirque Salad
mixed greens, walnut dressing 18

Lobster Salad “Le Cirque” 49
$35 supplement

Tuna Tartare
curry, pink radish, crispy celery 28

Comté Cheese Soufflé
 mixed greens 21

Trio de Luxe 
smoked salmon, foie gras, and caviar 38
$25 supplement


Lobster Risotto  24
$10 supplement

Cheese Ravioli
light tomato sauce 21

CAVIAR

Scrambled eggs with Caviar 41

Galilee Golden Osetra Caviar  30 g  195

Siberian Osetra Caviar  1 oz  140

MAIN COURSES

Atlantic Salmon
sauce vin blanc, wilted spinach, fleurons 24

Skate Grenobloise
crushed potatoes 24

Lamb Chops
vegetable fricassee 32
$15 supplement
 

Roasted Chicken 
fresh herbs under the skin, petits pois a la bourgeoise 32

CLASSIC DU CIRQUE

MAIN COURSES

Paupiette of Black Bass (est. 1988)   
leeks, Rocca di Frassinello sauce 42
$15 supplement

Dover Sole
meunière, almondine, or grilled 74
$40 supplement

Flounder “Le Cirque” (est. 1974) 36
$10 supplement  

Le Cirque Petit Steak
sautéed wild mushrooms and  pommes frites 35





Daily Specials
Monday Lobster Thermidor  50
Tuesday Osso Buco alla Milanese 49
         Wednesday Rabbit à la Moutarde 35
Thursday Blanquette de Veau 31
Friday Bouillabaisse 49



Executive Chef Olivier Reginensi

DESSERTS

Crème Brûlée “Le Cirque” 12


Chocolate Soufflé
traditional chocolate soufflé with vanilla gelato 12


Floating Island “Le Cirque”
baked meringue and crème Anglaise 12


Rhubarb
lemon grass panna cotta, pistachio financier, rhubarb sorbet 12


Tropical Vacherin
mango sorbet, pineapple frozen yogurt, tropical cilantro salsa  12


Toffee Pudding
pecan ice cream and Whiskey foam 12


Pineapple Tart
coconut sorbet, passion fruit sauce 12


Selection of Ice Creams and Sorbets 12

TEA BY THE REPUBLIC OF TEA

Black Lychee 6

Spring Cherry 6

Good Hope Vanilla 6

Darjeeling 6

Chamomile Lemon 6

Moroccan Mint 6

Mint-Verbena 6


ICED TEA


People’s Black 8