Scribd
Upload
231 views1 page

Circ Dinner

The executive chef and team at CIRC are dedicated to using local and organic ingredients sourced from Wisconsin farmers to contribute to a more sustainable food system. The menu includes starters like seasonal cheeses, roasted olives, shrimp scampi, and ricotta cheese. Salads include field greens, baby spinach, and lump crab. Soups include garbanzo bean kale, tomato basil, and coconut ginger. Entrees consist of braised lamb, grilled scallops, grass fed ribeye, salmon, walleye, chicken fried chicken, braised short ribs, hanger steak, and chickpea vegetable cakes.

Uploaded by

support_local_flavor
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
231 views1 page

Circ Dinner

The executive chef and team at CIRC are dedicated to using local and organic ingredients sourced from Wisconsin farmers to contribute to a more sustainable food system. The menu includes starters like seasonal cheeses, roasted olives, shrimp scampi, and ricotta cheese. Salads include field greens, baby spinach, and lump crab. Soups include garbanzo bean kale, tomato basil, and coconut ginger. Entrees consist of braised lamb, grilled scallops, grass fed ribeye, salmon, walleye, chicken fried chicken, braised short ribs, hanger steak, and chickpea vegetable cakes.

Uploaded by

support_local_flavor
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

Executive Chef Charles Lazzareschi and the team at CIRC is dedicated to serving you the seasons best local

and
organic ingredients, sourced by local farmers, in order to contribute to a more sustainable food system in Wisconsin.

STARTERS AND SALADS


SEASONAL WISCONSIN CHEESES 15
Orange fig jam | Crostini
WARM ROASTED OLIVES 6
Citrus | Fresh herbs | Olive oil
SHRIMP SCAMPI SKILLET 11
Roasted grape tomatoes | Parsley | Garlic butter
Grilled sourdough
HOUSE-MADE RICOTTA CHEESE 8
Meyer lemon | Extra virgin olive oil | Pea tendrils
Rosemary Honey | Crostini

FIELD GREENS 6
Cucumbers | Tomatoes | Sunflower seeds
White balsamic vinaigrette
BABY SPINACH 8
Dried berries | Toasted pine nuts | Crumbled goat cheese
Spanish sherry vinaigrette
LUMP CRAB 12
Grilled romaine | Vegetables | Citrus mustard dressing
GARBANZO BEAN KALE SOUP 6
SarVecchio Parmesan | Italian Sausage
TOMATO BASIL SOUP 5

BAKED BLUE CRAB DIP 12


Crusty bread

COCONUT GINGER SOUP 6

ENTREES
BRAISED LAMB 28
Parisienne Gnocchi | Sweet potato | Spinach | Aged parmesan
GRILLED DAY BOAT SCALLOPS 25
Shiitake mushroom | Pappardelle pasta | Braised veal cheeks
GRASS FED GRILLED RIBEYE 30
Parmesan polenta frites | Roasted broccoli | Mushroom cabernet sauce
GRILLED SALMON 26
Veggie cakes | Chard | Ricotta | Saffron | Walnut pistou | Parsnip potato puree
CORNMEAL-CRUSTED WALLEYE 18
Creamy fingerling potatoes | Dill coleslaw
CHICKEN FRIED CHICKEN 23
Braised collard greens | Grilled corn bread | Red beans | Black pepper gravy
BRAISED ANGUS SHORT RIBS 26
Mashed butter potatoes with smoked mozzarella | Caramelized mirepoix
GRILLED HANGER STEAK 25
Blue cheese and parmesan potato | Roasted mushrooms | Spinach
CHICKPEA VEGETABLE CAKES 15
Roasted mushroom | Spinach | Herbed tomato broth
*Eggs, seafood, beef, lamb, pork and duck that are served rare or medium-rare may be undercooked and will only
be served upon the customers request.
Consuming raw or undercooked food may increase your risk of food borne illness.

You might also like