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    Circ Dinner

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    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.

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    Circ Dinner

    Uploaded by

    support_local_flavor
    148 views1 page
    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.

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    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    148 views1 page

    Circ Dinner

    Uploaded by

    support_local_flavor
    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.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    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.

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