Le Cirque is the epic story of the Maccioni family's love affair with food, a gilded age of New York City restaurateurs, and a restaurant, enduring through three decades and rising reborn like the legendary phoenix, again and again reincarnated.

Like a circus master presenting the greatest show on earth, owner Sirio Maccioni continues to preside in the grand dining room of Le Cirque, welcoming friends and guests into Le Cirque's latest home—designed by Adam Tihany and architect Costas Kondylis—which spans 16,000 square feet in the ground floor of the Bloomberg Tower in prestigious One Beacon Court.

Step through the curtained entrance and dine beneath the dramatic, semi-circular "big top" in the sumptuous grand dining room. Stop to admire the octagonal all-glass bar, but the highlight of the show is on the table in front of you: plate after plate of inventive, artistic, and show-stopping pairings of flavors, tastes, and sensations.

Note: All menus subject to change.

• Appetizers
  Salad “Le Cirque”
  Caesar Salad | sunny side up egg and anchovies
  Comté Cheese Soufflé | with mixed greens
  Marinated Tuna | avocado tapenade, clementines, and sesame tuile
  Spring Pea Soup | escargot, lemon, and fiore sardo soufflé
  Cheese Ravioli | in light tomato sauce
  Spaghetti alla Chitarra | with cherry tomato sauce and basil
  Hiramasa Tartare | juice of apple, celery, cucumber, basil and lime
  Grilled Octopus Salad | lemon aioli, haricot verts, warm potato salad
  Chanterelle Risotto | calimyrna figs and parsnip chips
• Entrées
  Salmon Fillet | salsify, hen of woods and grape jus
  Poussin “Under a Brick” | ginger vegetable fricassee
  Slow Cooked Berkshire Pork Belly | salad of apple, cucumber, mint and napa cabbage
  Le Cirque Petite Steak | sautéed wild mushrooms
  Lasagnette of Lamb | spring vegetables
  Wild Striped Bass | chickpea panisse, lemon and gruyere
• Symphony of Desserts

• Amuse Bouche
• Appetizers
  Hiramasa Tartare | juice of apple, celery, cucumber, basil and lime
  Spring Pea Soup | souffle of escargot, lemon and fiore sarda
  Grilled Seppia Brochette | potato foam and smoked paprika
  Marinated Big Eye Tuna | avocado tapenade, clementines, and sesame tuile
• Entrées
  Moreton Bay Slipper Lobster | fregola sarda and saffron
  Lasagnette of Lamb | spring vegetables
  Chanterelle Risotto | calimyrna figs and parsnip chips
  Wild Burgundy Escargot | gruyere gnocchi, pickled fiddleheads, and bottarga
  Wild Stripped Bass | panisse, meyer lemon and miners lettuce
  Salmon Fillet | salsify, hen of woods and grape jus
  Veal Filet and Sweetbreads | fava beans, ginger, and black garlic spatzel
  Berkshire Pork Belly | napa cabbage, peanut, apple and mint
  
• Desserts
  Crème Brulée
  Lime Parfait | meringue with spring fruit
  Chocolate Cannelloni | chocolate mousse, cream gelato
  Praline Tortellini | exotic fruit minestrone and basil
  

Editor's note: Jackets required for gentlemen in the dining room.

"We went there to celebrate two and a half years of domestic bliss, and the food did not disappoint. We had five courses of tender shrimp, delectable foie gras, well-seasoned fish, hearty venison, and more." - CitySearch Reviewer Nativeater, New York, NY
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"I recently went to Le Cirque on a date for a two year anniversary...In all the service, food, and atmosphere made for a memorable evening that I will remember for a long time. I give my highest recommendation to couples of all ages to experience Le Cirque." - CitySearch Reviewer Wood484, Boston, MA
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"Our main course consisted of Duck Jambonette served with sweet and sour pearl onions and creamy polenta, and grilled Daurade Fillet with gigante beans, tarragon, yogurt and cucumber. Both dishes were wonderful. After dessert we wandered over to the bar, only to find Sirio Maccioni (owner and host) resting on a bar stool." - CitySearch Reviewer Contempler, Edison, NJ
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