Osteria del Circo
Cherry Pecan, Focaccia, Ciabatta, Grissini, Olive Oil
Margherita with Prosciutto
Terrine de Foie Gras aux Figues et Gelee au Porto – Lillet Marinated Foie Gras Terrine, Poached Candy Stripe Fig, Black Currant Puree, Ruby Port Gelee, Black Pepper Brioche
Gnocchi al Pesto Gratinati – Potato Gnocchi, Creamy Basil Pesto Genovese Gratin, Parmigiano Raggiano
Pici Toscani – Hand Rolled Spaghetti, Bolognese, Aged Pecorino
Ravioli di Mama Egi – Sheeps Milk Ricotta, Spinach, Swiss Chard, Butter Sage Sauce
Agnello Alla Moda Del Circo – Colorado Rack of Lamb, Pecorino Cheese and Thyme, Crushed Potatoes with Peperonata, Lamb Jus
Whipped Mascarpone Polenta
Banana Souffle with Caramel Ice Cream and Banana Bourbon Shake
Bombolini, Chocolate and Strawberry Jam
Tiramisu, Espresso Gelato
Chocolate Almond Biscotti, Vanilla Meringue
With the restaurant a longterm member of my Vegas “to-visit” list and now scheduled to close in 2014 it was with a big smile that I booked Circo when friends from out of town perused the menu and agreed it looked excellent, a smile that would again emerge the moment we entered the whimsical room only to be led to the best seat in the house and a smile that would last throughout the subsequent three hours of pristine pastas and pizza, decadent desserts, and even a torchon of foie gras from Le Cirque next door. Fluid in service from beginning to end despite our request for courses to be served family style it was with bread and a sturdy, aromatic Margherita that our evening began and moving through a silky round of foie with decidedly sweet accoutrements it was with a trio of pastas that the meal truly began to wow, each a textbook preparation of the respective noodle/dumpling and the sauces rich without being heavy – particularly the meltingly-thin ravioli. Clearly over ordering but happy to indulge, a single secondi of lightly braised lamb arrived rife with grassy notes beneath a savory glaze while the accompanying bowl of polenta proved sticky, rich, and decadent – the latter carrying right over to desserts, each excellent but the towering cloud of banana truly special and every bit as good as the one being served next door, still one of my favorite soufflés to date.
