Built on a legacy of creativity, the Le Cirque experience unfolds a journey of French cuisine inspired by the Italian influences of its renowned

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1 Built on a legacy of creativity, the Le Cirque experience unfolds a journey of French cuisine inspired by the Italian influences of its renowned creator Sirio Maccioni

2 - LES ENTRÉES - LA BURRATA Burrata, chargrilled peaches, green olive, candied pine nuts SALADE CÉSAR Caesar salad, baby gem, bacon, crispy hen s egg, shaved parmesan FOIE GRAS PARFAIT Toasted oat granola, fig & date jam, brioche POIS SUCRÉS Sugar snaps, radish, mint, whipped feta, roasted avocado, crispy quinoa, Dijon dressing CARPACCIO DE BOEUF Charcoal mayo, caper & raisin puree, crispy tendons NOIX DE ST. JACQUES Scallops, coconut & lime, sweet potato SALADE DE SAISON

3 Grilled peppers, tomato, cucumber, caramelized onion TOMATES AU CH VRE Heirloom tomatoes & beets, goats cheese, toasted hazelnut, burnt onion vinaigrette SEŔIOLE AU POMME Yellow tail, horseradish, apple & pickled fennel salad, TARTARE DE THON Yellow fin tuna, chili infused watermelon, pomegranate, coriander & lime - LES PÂTES & RISOTTO - FROMAGE AU FREGOLA Slow cooked egg, bacon, truffle & cheese sauce RISOTTO AU HOMARD Lobster fritters, gremolata

4 ANGOLOTTI AU POTIRON Roasted pumpkin, wild mushrooms, sage & parmesan crumble RAVIOLI AU CRABE King crab, brown bread, salt ricotta RAGOUT DE VEAU Veal ragout, crispy sweet bread, braised fennel, pecorino - LES PLATS FILET BOURGUIGNON Chargrilled tenderloin, pomme puree, watercress, short rib & mushroom stew, NAVARIN D AGNEAU Roasted lamb & saffron braised shoulder, mint & pistachio cous cous SAUMON POACH Slow cooked Norwegian salmon, Jerusalem artichoke, pickled onion, sauce vierge CASSOULET DE VOLAILLE Corn fed baby chicken, foie gras, chest nut puree, barley & bean cassoulet

5 PEPERONATA DE MORUE Cod, chorizo, peppers & tomato fondue, olives ENTRECOTE AU POIVRE Chargrilled ribeye, confit onion & peppercorn sauce, béarnaise CANNARD A L'ORANGE Duck breast, sweet potato puree, chicory, orange jus honey & clove braised duck leg LOUP DE MER Sea bass a la plancha, leeks, shellfish veloute - A PARTAGER SOLE AMANDINE Almond crusted dover sole, lemon brown butter VEAL BRAIS 12H kg Braised veal shank, pea & bacon emulsion, mint & baby gem

6 - ACCOMPAGNEMENTS - FRITES: Potato chips, béarnaise POMME PUREE Mash, chives CAROTTES GLACÉES Glazed Carrots, toasted walnut HARICOT VERT Fine beans, smoked almond FRICASSE'S DE CHAMPIGNONS Wild mushroom, garlic & herbs BROCOLIS VAPEUR Tender stem broccoli, gremolata LANCES D'ASPERGES Asparagus, truffle dressing

7 - DESSERTS - LEMON MERINGUE Lemon curd, honeycomb and shortbread crumble, white chocolate and camel milk ice cream BOMBOLONI Spiced plum and cherry jam, peanut brittle PARIS BREST Salt caramel cream, lemon and almond ice cream SOUFFLÉ Chocolate soufflé, mascarpone ice cream CRÈME BRÛLEÉ Vanilla, burnt sugar CHEESECAKE Candied orange, citrus coulis SALADE DE FRUITS Seasonal fruits, grapefruit granite, coconut sorbet AFFOGATO Homemade vanilla ice cream, espresso coffee SELECTION OF GELATI Vanilla Pistachio Caramel SELECTION OF SORBETTI Lemon Mango Blood Orange Prices are in AED and subject to

8 Built on a legacy of creativity, the Le Cirque experience unfolds a journey of French cuisine inspired by the Italian influences of its renowned creator, Sirio Maccioni. In 1974, Sirio opened what was destined to become a New York landmark Le Cirque, which literally translates to, the circus in French, at the Mayfair Hotel. By 2006, Le Cirque was established in New York City. Over the years; Monkey s, Circus Balls and Tent Shades have become symbolic representations of the restaurant, however, Le Cirque s most iconic feature is the Maccioni family. Sirio s sons Marco and Mauro followed in their father s footsteps and can be seen working at Le Cirque s many locations and sister restaurants. Alongside is a team of hospitality professionals whose talents are at your service.

9 Chef Wesley Tyron Berghoff and Francesco Carbone, Operations Manager DEJEUNER AVEC LE CHEF Let lunch be a deal between you and the Chef. He will create a bespoke sharing menu based on his daily selected ingredients for AED 125 per person, by the way, the coffee is on us! * Please inform us of any dietary requirement A Alcohol, N Nuts, V - Vegetarian

10 - LES ENTRÉES - LA BURRATA Burrata, chargrilled peach, green olives, candied pine nuts (V) (N) FOIE GRAS PARFAIT Toasted oat granola, fig and date chutney, brioche POIS SUCRÉS & QUINOA CROQUANT Sugar snaps, radish, mint, whipped feta, crispy quinoa, Dijon and avocado dressing (V) CARPACCIO DE BOEUF Beef carpaccio, rocket leaves, parmesan, espelette pepper, Kalamata olives, truffle vinaigrette SALADE CÉSAR Caesar salad, baby gem, crispy hen s egg, shaved parmesan, beef bacon NOIX DE ST. JACQUES Scallops, coconut & lime, sweet potato SALADE DE SAISON Grilled peppers, tomato, cucumber, crostini, caramelized onion (V) TARTARE DE THON Tuna tartare, chili infused watermelon, pomegranate, lime & coriander A Alcohol, N Nuts, V - Vegetarian

11 - LES PÂTES & RISOTTO - RISOTTO AUX ASPERGES Asparagus risotto, parmesan, smoked paprika (V) RAVIOLI AU CRABE King crab stuffed pasta, roasted apple puree, ricotta salata TAGLIOLINI Squid ink pasta, tomato and lobster bisque FREGOLA AU FROMAGE Saffron fregola, cheese sauce, slow poached egg, leeks, caramelized onions, truffle (V) AGNOLOTTI AU POTIRON Roasted pumpkin, parmesan and sage crumble, sautéed mushroom (V) RISOTTO AU HOMARD Crispy lobster risotto, gremolata PRIMAVERA Linguine pasta, broccolini, peas, cherry tomato, asparagus, courgette, sundried tomato pesto, pine nuts (N) (V) A Alcohol, N Nuts, V - Vegetarian

12 - LES PLATS LOUP DE MER Sea Bass, ratte potato, baby leek, mussels, shellfish nage ENTRECÔTE GRILLÉE Grilled Rib-eye, chips, sauce béarnaise SUPRÊME DE VOLAILLE Chicken breast, asparagus, sugar snaps, split peas, chicken jus SAUMON MI-CUIT Slow cooked salmon, sunchoke, pickled onion, sauce vièrge FILET DE BOEUF Beef fillet, mash, short rib bourguignon, horseradish CARRÉ D AGNEAU Marinated lamb cutlets, slow cooked baby shoulder, carrot and cumin puree, mint and pistachio couscous (N) CANARD A L ORANGE Roasted duck breast, sweet potato puree, braised chicory, orange marmalade, honey and clove crispy duck leg - A PARTAGER - SOLE AUX AMANDES Amandine Dover Sole (N) VEAL BRAISE 12H (recommended for 3 or more) 2Kg braised veal shank, mint & baby gem, pea & beef bacon emulsion A Alcohol, N Nuts, V - Vegetarian

13 - ACCOMPAGNEMENTS PURÉE DE POMMES DE TERRE Mash potatoes CAROTTES AUX NOISETTES Carrots hazelnut (N) HARICÔTS VERTS Beans, smoked almonds (N) POMMES FRITES Béarnaise BROCCOLINI Gremolata HERB SALAD Classic vinaigrette ASPARAGUS Truffle LE CIRQUE BOOK A Alcohol, N Nuts, V - Vegetarian

14 - LES ENTRÉES - LA BURRATA Burrata, chargrilled peach, green olives, candied pine nuts (N) (V) FOIE GRAS PARFAIT Toasted oat granola, fig and date chutney, brioche CARPACCIO DE BOEUF Beef carpaccio, rocket leaves, parmesan, espelette pepper, Kalamata olives, truffle vinaigrette SALADE CÉSAR Caesar salad, baby gem, crispy hen s egg, shaved parmesan, beef bacon TARTARE DE THON Tuna tartare, chili infused watermelon, pomegranate, lime & coriander - LES PLATS - RISOTTO AUX ASPERGES Asparagus risotto, parmesan, smoked paprika (V) RAVIOLI AU CRABE King crab stuffed pasta, roasted apple puree, ricotta salata ENTRECÔTE GRILLÉE Grilled Rib-eye, chips, sauce béarnaise SUPRÊME DE VOLAILLE Chicken breast, asparagus, sugar snaps, split peas, chicken jus SAUMON MI-CUIT Slow cooked salmon, sunchoke, pickled onion, sauce vièrge - ACCOMPAGNEMENTS - PURÉE DE POMMES DE TERRE Mash potatoes HARICÔTS VERTS Beans, smoked almonds (N) POMMES FRITES Béarnaise ASPARAGUS Truffle Available from 4 pm to 6 pm A Alcohol, N Nuts, V - Vegetarian Prices are in AED and subject to

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