Le Cirque

Vegetable macédoine, crudité, cocktail sauce, caviar

Mimosa egg, iberico ham, caviar,summer crudité orange vinaigrette

Nectarine & apricot preserve, pain perdu, balsamic gelée

Parmesan espuma, vieux comté, truffle butter

Parsley pomme purée,pickled mushrooms foie gras raviolis

“Paupiette”, fondue of leeks, sauce vin rouge

English peas, crispy spätzle, dijon riesling sauce

Vanilla bean ice cream

Vanilla bean ice cream, chocolate sauce, streusel

Caramelized puffed pastry, vanilla bean whipped ganache caramel sauce

Bay scallop ceviche with lime and caviar

Graham cracker crust, strawberries, balsamic glaze

Zucchini squash blossom, lemongrass sauce herb salad, black truffle

Prepared in a ravioli, crispy jamon ibericoenglish peas, hazelnuts

“Paupiette”, fondue of leeks, sauce vin rouge

Parsley pomme purée, pickled mushrooms, foie gras ravioli

Chocolate streusel, espresso ice cream, honey ganache

Coconut meringue, mango passion sorbet, exotic gelée

“Under the sea” alaskan king crab, avocado, caviar

Half dozen, traditional condiments

Beurre maître d’hôtel, fresh lemon

Parmesan espuma, vieux comté, truffle butter

Lemon beurre blanc, caviar

English peas, crispy spätzle, dijon riesling sauce

3 oz. minimum

Truffle brie de meaux, tête de moine, seasonal fruit preserve

Vanilla bean ice cream

Cherry tomato gelée, burrata, turmeric tuile, micro greens

Asparagus velouté, black truffle coulis, toasted hazelnuts

Parmesan espuma, vieux comté, truffle butter

Raspberry & lychee sorbet, vegan yogurt, fresh dragon fruit

Vegetable macédoine, crudité, cocktail sauce, caviar

Mimosa egg, iberico ham, caviar,summer crudité orange vinaigrette

Nectarine & apricot preserve, pain perdu, balsamic gelée

Parmesan espuma, vieux comté, truffle butter

Parsley pomme purée,pickled mushrooms foie gras raviolis

“Paupiette”, fondue of leeks, sauce vin rouge

English peas, crispy spätzle, dijon riesling sauce

Vanilla bean ice cream

Vanilla bean ice cream, chocolate sauce, streusel

Caramelized puffed pastry, vanilla bean whipped ganache caramel sauce

Bay scallop ceviche with lime and caviar

Graham cracker crust, strawberries, balsamic glaze

Zucchini squash blossom, lemongrass sauce herb salad, black truffle

Prepared in a ravioli, crispy jamon ibericoenglish peas, hazelnuts

“Paupiette”, fondue of leeks, sauce vin rouge

Parsley pomme purée, pickled mushrooms, foie gras ravioli

Chocolate streusel, espresso ice cream, honey ganache

Coconut meringue, mango passion sorbet, exotic gelée

“Under the sea” alaskan king crab, avocado, caviar

Half dozen, traditional condiments

Beurre maître d’hôtel, fresh lemon

Parmesan espuma, vieux comté, truffle butter

Lemon beurre blanc, caviar

English peas, crispy spätzle, dijon riesling sauce

3 oz. minimum

Truffle brie de meaux, tête de moine, seasonal fruit preserve

Vanilla bean ice cream

potatoes, rosette de lyon, leeks, dijonnaise, quail egg, frisée

seasonal confiture, blinis

alaskan king crab, caviar, kusshi oysters, wild spanish prawns

25 grams or 50 grams

in a “vol au vent”, pastis, beurre maître d’hotel

pan roasted, garlic and parsley cream

mushroom and duck ravioles

hokkaido scallop, black truffle jus, baby spinach

prepared in a “paupiette”, fondue of leeks, sauce vin rouge

seasonal vegetables, crispy spätzel, dijon riesling sauce

peppercorn crust, pomme purée, café de paris sauce

caramelized puff pastry, vanilla ganache, raspberries and balsamic glaze

vanilla bean ice cream, streusel, chocolate sauce

imported french cheeses

celeriac, black truffle, micro greens, toasted brioche

pan roasted, garlic and parsley cream

hokkaido scallop, truffle jus, baby spinach

daurenki caviar, langoustine sauce americaine

cured then poached, multi-color citrus, beurre monté

red wine and porto braised beef, sauce miroir, nantes carrots

cream cheese, nutmeg, cinnamon

vanilla bean ice cream, streusel, chocolate sauce

potatoes, rosette de lyon, leeks, dijonnaise, quail egg, frisée

seasonal confiture, blinis

alaskan king crab, caviar, kusshi oysters, wild spanish prawns

in a “vol au vent”, pastis, beurre maître d’hotel

peppercorn crust, café de paris sauce pomme purée

prepared in a “papillote” of thinly sliced potato, fondue of leeks, sauce vin rouge

seasonal vegetables, crispy spätzel, dijon riesling sauce

caramelized puff pastry, vanilla ganache, raspberry and balsamic

vanilla bean ice cream, chocolate sauce, streusel

imported french cheeses

roasted german butterball potatoes, baby leeks dijonnaise, bitter greens

mushroom ravioles, garlic foam

aged comté, parmesan foam

raspberry and lychee sorbet caramelized puffed rice

Vegetable macédoine, crudité, cocktail sauce, caviar

Mimosa egg, iberico ham, caviar,summer crudité orange vinaigrette

Nectarine & apricot preserve, pain perdu, balsamic gelée

Parmesan espuma, vieux comté, truffle butter

Parsley pomme purée,pickled mushrooms foie gras raviolis

“Paupiette”, fondue of leeks, sauce vin rouge

English peas, crispy spätzle, dijon riesling sauce

Vanilla bean ice cream

Vanilla bean ice cream, chocolate sauce, streusel

Caramelized puffed pastry, vanilla bean whipped ganache caramel sauce

Bay scallop ceviche with lime and caviar

Graham cracker crust, strawberries, balsamic glaze

Zucchini squash blossom, lemongrass sauce herb salad, black truffle

Prepared in a ravioli, crispy jamon ibericoenglish peas, hazelnuts

“Paupiette”, fondue of leeks, sauce vin rouge

Parsley pomme purée, pickled mushrooms, foie gras ravioli

Chocolate streusel, espresso ice cream, honey ganache

Coconut meringue, mango passion sorbet, exotic gelée

“Under the sea” alaskan king crab, avocado, caviar

Half dozen, traditional condiments

Beurre maître d’hôtel, fresh lemon

Parmesan espuma, vieux comté, truffle butter

Lemon beurre blanc, caviar

English peas, crispy spätzle, dijon riesling sauce

3 oz. minimum

Truffle brie de meaux, tête de moine, seasonal fruit preserve

Vanilla bean ice cream

celeriac, black truffle, micro greens, toasted brioche

pan roasted, garlic and parsley cream

hokkaido scallop, truffle jus, baby spinach

daurenki caviar, langoustine sauce americaine

cured then poached, multi-color citrus, beurre monté

red wine and porto braised beef, sauce miroir, nantes carrots

cream cheese, nutmeg, cinnamon

vanilla bean ice cream, streusel, chocolate sauce

poached asparagus, petrossian smoked salmon

poultry terrine, pickles, condiments

le cirque favorite, kusshi oysters, wild spanish prawns

25 grams or 50 grams

in a “vol au vent”, pastis, beurre maître d’hotel

roasted foie gras, wild berries, fresh almonds, port wine

seafood royal, heirloom zucchini, petits pois, cognac bisque

hokkaido scallop, black truffle jus, baby spinach

prepared in a “paupiette”, fondue of leeks, sauce vin rouge

seasonal vegetables, crispy spätzel, dijon riesling sauce

peppercorn crust, pomme purée, café de paris sauce

aged comté, parmesan foam

made with tahitian vanilla bean

warm chocolate cake, vanilla bean ice cream, chocolate sauce

vanilla ganache, fresh raspberries

asparagus poached, petrossian smoked salmon

poultry terrine, pickles, condiments

hokkaido scallop, truffle jus, baby spinach

peppercorn crust, café de paris sauce pomme purée

prepared in a “paupiette”, fondue of leeks, pinot noir sauce

seasonal vegetables, crispy spätzel, dijon riesling sauce

aged comté, parmesan foam

made with tahitian vanilla bean

warm chocolate cake, vanilla bean ice cream, chocolate sauce

imported french cheeses

dijon vinaigrette, white and green aparagus toasted grains croutons

parmesan foam, comté cheese

stuffed macaroni with tomato pesto seasonal glazed vegetables

raspberry and lychee sorbet, vegan yogurt fresh dragon fruit