Cercle Rouge
![Cercle Rouge](https://cititour.com/NYC_Restaurants/photos/cerclerouge1.jpg)
Restaurant Menu
LUNCHAPPETIZERS
SOUPE À L’OIGNON 7
traditional French onion soupSOUPE DU JOUR 8
CERCLE WINGS 8
house special chicken wingsTUNA TARTARE 10
STEAK TARTARE 12
shallots, cornichons, mustard, egg yolkTERRINE DE FOIE GRAS 18
ESCARGOTS 8
baked snails in garlic and parsley butterTARTE AUX OIGNONS ET CHÈVRE 9
onion tart with caramelized onions, black olives and goat cheesePÂTÉ DE CAMPAGNE 8
housemade pateBRANDADE DE MORUE 9
baked salted codfish mixed with garlic, olive oil and mashed potatoesCHARCUTERIE PLATE 17
Jambon de Bayonne, Saucisson Sec, Prosciutto de Canard, PâtéMOULES MARINIÈRES 12
mussels with white wine, shallots, parsleyMOULES PROVENÇALES 12
mussels with tomato, garlic, basilMOULES À LA CRÈME DE RICARD 12
mussels with shallots, garlic, ricard, cream
SALADSCHÈVRE CHAUD 11
warm goat cheese with baby greensHOUSE SALADE 7
FRISÉE AUX LARDONS 9
frisée with lardons and poached eggENDIVES AU BLEU 9
endive with blue cheese, candied walnuts and pearsSAUMON FUMÉ 11
smoked salmon with fennel, baby arugula, cherry tomatoes, lemon olive oil dressingNIÇOISE 12
boston lettuce, string beans, tomatoes, red onions, hard boiled egg, potatoes, olives, anchovIES
FRUITS DE MEROYSTERS 2
CLAMS 1.50
SHRIMP COCKTAIL 12
SANDWICHES
BURGER 11
add cheese + 2.00WILD SALMON BURGER 13
mayonnaise dressingMONTE CRISTO 12
CROQUE MONSIEUR 12
CROQUE MADAME 13
STEAK SANDWICH 16
with caramelized onionsGRILLED CHICKEN CLUB 12
pullman bread, lettuce, tomato, baconLOBSTER CLUB 18
toasted brioche, mayonnaise, lettuce, bacon and tomato
CREPES
shrimp and asparagus 10
ham and cheese 8
(add an egg +1.50)OMELETTE 10
Choice of two: extra items +1.50
mushroom, ham, cheese, or fines herbsQUICHE LORRAINE 12
with mixed greens
ENTREES
STEAK FRITES 23
sirloin steak grilled with French fries and butter maître d’hotelONGLET À L’ÉCHALOTTE 18
hanger steak with bone marrow, red wine shallot sauce, potatoes au gratin and vegetablesCHICKEN PAILLARD 15
mixed greens and shoestring potatoesTRUITE AMANDINE 18
almond trout with haricots verts, steamed potatoes and lemon brown butterRISOTTO AUX ASPERGES, COQUILLES ST. JACQUES ET CREVETTES 22
Maine diver sea scallops and shrimp over asparagus risottoMAGRET DE CANARD 23
sautéed duck breast and leg confit in mushroom gratin and cassis sauceSAUMON SAUVAGE 22
wild salmon, lightly smoked, served with a ragout of lentils and steamed potatoes
SIDES
Pommes Frites 5
Creamed Spinach 7
Pommes de Terre Gratinées 7
Haricots Verts 6
Pommes Purée 6CHEESE
From ARTISANAL, with fruit confit
Choice of One 8
Choice of Three 15
Choice of Five 21
DINNERAPPETIZERS
SOUPE À L’OIGNON 7
traditional French onion soupSOUPE DU JOUR 8
CERCLE WINGS 8
house special chicken wingsTUNA TARTARE 10
STEAK TARTARE 12
hand cut filet mignon, shallots, cornichons, mustard, egg yolkTERRINE DE FOIE GRAS 18
ESCARGOTS 8
baked snails in garlic and parsley butterTARTE AUX OIGNONS ET CHÈVRE 9
onion tart with caramelized onions, black olives and goat cheeseBRANDADE DE MORUE 9
baked salted codfish mixed with garlic, olive oil and mashed potatoes
PÂTÉ DE CAMPAGNE 8
housemade pateCHÈVRE CHAUD 9
warm goat cheese with baby greensFRISÉE AUX LARDONS 9
frisée with lardons and poached eggENDIVES AU BLEU 9
endive with blue cheese, candied walnuts and pearsSAUMON FUMÉ 11
smoked salmon with fennel, baby arugula, cherry tomatoes, lemon olive oil dressingSALADE LANDAISE 15
mache salad, foie gras, duck prosciutto and duck confit in a raspberry vinaigretteHOUSE SALADE 7
CHARCUTERIE PLATE 17
Jambon de Bayonne, Saucisson Sec, Prosciutto de Canard, Pâté
MOULES MARINIÈRES 15
mussels with white wine, shallots, parsleyMOULES PROVENÇALES 15
mussels with tomato, garlic, basilMOULES À LA CRÈME DE RICARD 15
mussels with shallots, garlic, ricard, cream
OYSTERS 2/eachCLAMS 1.50/each
SHRIMP 12/each
GRAND SHELLFISH PLATEAU • 52
dozen east & west coast oysters, littleneck clams, gulf shrimp, French & American cocktail sauces
Housemade Pasta of the Day MPHousemade Ravioli of the Day MP
ENTREESSTEAK FRITES 25
sirloin steak grilled with French fries and butter maître d’hotelONGLET À L’ÉCHALOTTE 22
hanger steak with bone marrow, red wine shallot sauce, potatoes au gratin and vegetablesCARRÉ D’AGNEAU 28
rack of lamb crusted with mustard rosemary bread crumbs, chick pea fritters,
vegetable gratinMAGRET DE CANARD 25
sautéed duck breast and leg confit in mushroom gratin and cassis saucePOULET DE FERME AUX MORILLES 22
sautéed organic chicken with morel sauce, mashed potatoes, leeks and butternut squashMIGNON DE PORC 23
sautéed free-range pork tenderloin wrapped with applewood bacon, Calvados cream sauce
and vegetablesTRUITE AMANDINE 20
almond trout with haricots verts, steamed potatoes and lemon brown butterSAUMON SAUVAGE 25
wild salmon, lightly smoked, served with a ragout of lentils and steamed potatoesRISOTTO AUX ASPERGES, COQUILLES ST. JACQUES ET CREVETTES 24
Maine diver sea scallops and shrimp over asparagus risottoBOUILLABAISSE 26
mixed seafood in saffron broth served with croutons and rouilleLOTTE À LA BARRIGOULE D’ARTICHAUTS 22
sautéed monkfish with baby artichoke ragout and black olive potato gnocchiCOCOTTE DE LÉGUMES 8 / 17
seasonal vegetables and wild mushroomsCÔTE DE BOEUF BÉARNAISE 65
34oz prime rib for two, with French fries and mixed vegetablesVEAL CHOP FERMIÉRE 39
sautéed 14oz veal chop, with root vegetables and shitake mushrooms, light jusNATURAL DRY AGED STEAK 36
sautéed 12oz sirloin steak with green peppercorn sauce, potatoes au gratin and vegetables
Sides
Pommes Frites 5
Creamed Spinach 7
Pommes de Terre Gratinées 7
Haricots Verts 6
Pommes Purée 6
PLEASE NOTE: All menu items and prices are subject to change.