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Le Cirque
The Ritz-Carlton, Dubai International Financial Centre


Cuisine: French Italian

Chef: Wesley Berghoff
Seating: Chic
Atmosphere: Chic and Stylish
Experience: Luxury Dining

Modelled on one of the best French restaurants in New York City, Le Cirque’s Dubai outpost is nothing short of exceptional. 

The menu puts a distinctly Italian twist on NYC’s French favourites, enriching the lunch and dinner menus with new flavours and finesse. Don’t miss Le Cirque’s afternoon tea, with its work-of-art canapés and pastries: the perfect sweet reprieve.

  • GILLARDEAU OYSTER

    oyster & pickled shallots

  • SOUPE DU JOUR

    Soup of the day

  • ESCARGOTS

    Snails cooked in herb and garlic butter

  • MOULES A LA CR

    Mussels cooked in parskley, cream and wine. Served with sourdough bread

  • STEAK TARTARE

    Raw beef topped with charcoal egg and pickles

  • SALMON RILLETTES

    Raw salmon spread, peppadew, herb sour cream

  • BURRATA

    Burrata cheese with summer fruits and balsamic dressing

  • CAESAR SALAD

    baby gem lettuce, veal bacon and parmesan dressing

  • SNAPPER CEVICHE

    Thinly sliced raw snapper, Lime, Celery, apple & ginger sorbet

  • HEIRLOOM TOMATO

    Tomato salad with marinated beetroot, arugula, gorgonzola and walnut vinaigrette

  • SCALLOP ESCABECHE

    Thinly sliced raw scallops, carrots, shallots and citrus dressing

  • SUGAR SNAP SALAD

    Sugar snap, persian feta, crispy quinoa, avocado and mustard

  • TUNA NICOISE

    Seared tuna, quail egg, anchovy, tomato, pepper and olive aioli

  • VEAL CARPACCIO

    Thinly sliced raw veal vith artichoke barigoule and quail egg

  • SPAGHETTI PRIMAVERA

    Spaghetti served with tomatoes and green vegetables, pine nuts, parmesan and cream sauce

  • LOBSTER RISOTTO

    Risotto topped with lobster croquettes and salsa verde

  • SPINACH & RICOTTA GNUDI

    Gnudi served in cr

  • CLAM FREGOLA

    Fregola, clams, bottarga, lemon and chili

  • SMOKED PEPPER RISOTTO

    smoked pepper risotto topped with tomatoes and feta

  • CONFIT SALMON

    Salmon filet, tomatoes, capers, sun chokes, olive and basil

  • SEABASS BOUILLABAISSE

    Seabass filet, pepper stew, beans and olives

  • GRILLED TIGER PRAWNS

    Griller tiger prawns, herb salad and caf

  • COD GRENOBLOIS

    Cod filet, cauliflower, crispy squid, capers and parsley

  • LOBSTER

    Lobster served with a chili and lime sauce and Choron sauce

  • SEABREAM EN PAPILLOTE

    Whole seabream served with fennel, tomatoes and coriander

  • DOVER SOLE

    Whole dover sole panfried with an almond crust in maitre d'hotel butter

  • BEEF BOURGUIGNON

    Seared tenderloin and braised short rib, celeriac and bone marrow jus

  • DUCK A L'ORANGE

    Duck breast and crispy leg, parsnip and orange marmelade

  • ONYX BEEF STRIPLOIN

    Striploin topped with confit onions and peppercorn sauce

  • LAMB NAVARIN

    Lamb loin and shoulder, carrot, pistacchio, saffron and orange jus

  • CORN FED BABY CHICKEN

    Chicken breast, peas a la francaise, potatoe puree

  • VEAL MILANAISE

    Veal chop, garlic sweet bread, parmesan, tomatoes and arugula

  • CHATEAUBRIAND

    Beef tenderloin filet, potatoe gratin, garlic and truffle asparagus

  • BLACK MARKET ANGUS COTE DE BOEUF (MARBLE +5)

    Bone in rib eye topped with bone marrow crumble

  • MASHED POTATOES

  • ASPARAGUS

  • POMME FRITES

    French fries

  • FOREST MUSHROOMS

  • FINE BEANS

  • SEASONAL SALAD

  • BROCCOLINI

  • POTATO GRATIN



BOOK NOW - OR CALL -
+971 4 372 2323

To modify your reservation, refer to the confirmation email in your inbox

Contact Details:
+971 4 372 2323
Website
DIFC

Hours of Operation:
Lunch
12:00pm - 3:30pm
Afternoon Tea
2:00pm - 6:00pm
Dinner
7:00pm - 11:00pm
Bar
12:00pm - 1:00am



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