Monday, September 5, 2011

The Restaurant Week Series Part II: Le Cirque


Foodie Fish

Le Cirque is an elegant restaurant with a playful edge. The décor creates a high-class environment. Flowers on the table were fresh, bright orange orchids. To start, chilled melon and yogurt soup—very refreshing during the summer time. The curry oil poached shrimp gives the soup a little heat and an interesting taste that you just can’t stop eating.

Service was a bit slow, and not too polite, however it is understandable on a busy day. After sitting at the table for a while, our main courses arrived. The skate is a fresh dish, yet still complex for a seafood dish. The fish is served on top of a creamy cauliflower puree that was very rich in flavor. Mini cheeseburgers “Le Cirque” were a very popular choice, and with good reason. They were cooked to the perfect medium rare, and the melting cheese made the beef all the more succulent. My personal favorite was the chicken ballantine. Thigh and breast meat, rolled in crispy skin. It was an elegant presentation with chicken far from dry. It came over corn, arugula and maitake, which reminded me of a summer barbeque, only elevated.

Le Cirque continued to impress with their dessert. Although the ricotta mousse cake was nothing all to special, Le Cirque’s Rocky Road with caramel panna cotta, chocolate sorbet, marshmallows was amazing. The frozen chocolate was so rich and sophisticated; it was not a typical rocky road for children.

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