For those of you who haven’t been able to make the trip to New York to visit Le Cirque, the fabled fine dining restaurant, the Citrus Club has a wonderful opportunity for you: they’re bringing Le Cirque to Orlando. For one night only — Friday, March 16 — Le Cirque will “pop up” on the top floor of the Citrus Center overlooking downtown Orlando. Le Cirque’s executive chef, Olivier Reginenski (identified on the restaurant’s website as Le Cirque’s ninth executive chef, like it’s a gentried title) will be there to supervise the menu. He’s even bringing the plates from the Manhattan location, which has me wondering what they’ll be eating off of in New York Friday, but I’m not losing any sleep over it.
But what you’re probably wondering is why I’m telling you this if it’s taking place at the Citrus Club, a members-only location. Well, for this special event, the Citrus Club is opening its doors to everyone. I take that back — not everyone, because there is a limited number of seats available. So, just a lucky few who hop at the chance to experience one of the country’s legendary restaurants.
Tickets are $150 per person, which includes dinner and wine pairings and the service charge. Taxes are extra. Guests will also receive a signed copy of Le Cirque owner Sirio Maccioni’s book.
My dinner at Le Cirque several years ago, when it was at the Palace Hotel, still ranks among my most memorable. This is truly a unique opportunity for anyone who loves good restaurants.
To reserve, call 407-843-1080.
Seatings are available from 5:30 to 9:30 p.m. The Citrus Club is at 255 S. Orange Ave., 18th floor, Orlando. Parking is available in the building’s garage at regular rates.
Continue reading to see the menu for the evening.
First Course, Choice of
Tuna Tartare
curry, pink radish, crispy celery
OR
Lobster Salad “Le Cirque”
artichoke, mushroom, avocado, mache, truffle sauce
OR
Soft Poached Egg
asparagus, morels, chervil
Second Course , Choice of
Potato Ravioli
black truffle, prosciutto cotto, sage scented veal jus
OR
Porcini Risotto
vialone nano, porcini daube, parmigiano reggiano
Main Course, Choice of
Paupiette of Black Bass
leeks, potatoes, rocca di frassinello sauce
OR
Pan Roasted Chicken
petits pois à la bourgeoise
OR
Fillet of Beef
gratin légumes de printemps, sauce bordelaise, bone marrow
WINE SELECTION
1st & 2nd Course
Antinori family estate on Atlas Peak
Antica Napa Valley Chardonnay
Main Course
Ste. Michelle Wine Estates
Col Solare Cabernet Blend, Washington’s Columbia Valley
Stag’s Leap Wine Cellars
ARTEMIS Cabernet Sauvignon, Napa Valley
Dessert
Nicolas Feuillatte
Brut Rosé Champagne, France
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