la cirque restaurant at New york city
one of the most expensive French fine dinning restaurant at mid town manhattan
while we are mourningfor Cory aquino
while our people are dying in floods and winf by thphoon Kiko
while our people are striving to live day by day during economic hardships
expensive wines from loire Valley, and gThe charmingly bumptious "Le Cirque: A Table in Heaven," which premieres tonight on HBO, is an Italian American family comedy in the form of a documentary about a restaurant -- not your typical checked-tablecloth, candle-in-the-wine-bottle pasta and pizza place, either, but a formidable (and French-leaning) institution among the Manhattan upper crust for more than three decades. Director Andrew Rossi follows founder Sirio Maccioni, his wife Egidiana and their three sons -- Mario, Marco and Mauro -- as they close the second Le Cirque and open the third.
enuine Chilean sea bass are at her plateappetizers
Le Cirque Salad
Tuna avocado tapenade, clementines, and sesame tuile
Sautéed Gulf Shrimp kaffir lime and carrot confit
Tempura Soft Shell Crab warm mediterranean vegetable salad
Smoked Ham Hock and Parmesan consommé prosciutto, fondue, and conchilie
Wild Burgundy Escargot gruyere gnocchi, hedgehog mushrooms, and bottarga
Veal Sweetbreads "à la Mint grenobloise" cauliflower and pickled cherry tomatoes Wagyu Ribeye Steak
main courses
Paupiette of Black Cod wrapped in crispy potatoes on a bed of braised leeks, rocca di frassinello wine sauce
Halibut Steamed With Bay Leaf braised pork belly and garden peas
Diver Sea Scallops shiitake, foie gras carpaccio, hot and sour broth
Lobster Poached in Coconut Milk cauliflower, black trompette mushrooms, pickled cherry tomatoes supp 10
Squab Breast and Squab Tortelli ramp aioli and asian pear
Saddle of Lamb eggplant in filo, goat cheese, red pepper puree
morels, spring garlic, and bone marrow supp 15
35th anniversary menu
Lunch $28 / Dinner $35. in le Cirque's café
appetizers
Lobster Risotto
Salad "le cirque"
Hiramasa Carpaccio basil, cavaillon melon, and chipotle
entrees
Diver Sea Scallops shiitake, turnip, hot & sour broth
Chicken peppers basquaise, broccoli rabe, and panisse
Pavé of Veal Breast pear, pecorino and coffee-cardamom scented jus
Choice of Mini Signature Dessert
chef’s tasting menu
$110 Per Person / $60 Wine Pairings
Kumamoto Oyster champagne essence, seaweed-watercress salad
Wine pairing: lanson, Nv
Rabbit, Foie gras, and Bacon Terrine granny smith gelée and tempura squash
Wine pairing: gewurztraminer, Cuvée Des Seigneurs de ribeaupierre, trimbach, 2000
Wild Burgundy Escargot gruyere gnocchi, fiddlehead fern, and bottarga
Wine pairing: Sancerre f.mollet, Loire valley, 2008
Black Sea Bass steamed with morels, rhubarb broth
Wine pairing: Whispering angel, Chateau d'esclans, Cote de provence, 2007
Duck Breast kumquats, chocolate-peppercorn vinaigrette
Absolutely pure Kumamoto oysters - 1 3/4 - 2 1/4 inch - are grown in suspended floats on Willapa Bay.
Kumamoto oysters originated in Kumamoto Bay on the southernmost island of Japan, Kyushu.
Kumamotos are grown in suspended floats close to the Pacific, with large amounts of fresh natural plankton. They are plump and succulent. Harvest is at low tide by hand. See tide table.
Fresh Willapa Bay Kumamoto oysters, measure from 1 3/4 to 2 1/4 inches long. Kumamotos have highly sculptured, fluted shells with very deep cups. These cups hold large amounts of delicious nectar.
The distinctly colored meats are firm and crisp. Flavor is fruity and slightly briny.
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