Dinner at CIRC

BOARDS

Choose One 6 | Two 10 | Three 15
Chef’s Choice of Five 22

CHARCUTERIE
Summer Sausage | Beef, Garlic and Black Pepper
Wild Boar | Cloves and Juniper Berries
Fischer Farms Beef Sticks | Smoked with Garlic
Stagberry Elk Sausage | Blueberry and Mead
Ndjua | Spicy Spreadable Salami

CHEESE
Hook’s 5 Year Cheddar | Mineral Point, WI
Hidden Springs Wischago | Westby, WI
Bleu Mont Bandage Cheddar | Blue Mounds, WI
Roelli Dunbarton Blue | Shullsburg, WI
LaClare Farms Seasonal Cheese | Malone, WI

STARTERS

Asparagus Soup 7
Crème Fraîche

Seared Crab Cakes 13
Creamy Herbed Slaw | Avocado

Poached Asparagus 9
Sliced Prosciutto | Fried Organic Egg | Shaved SarVecchio

Grilled Steak Bruschetta 13
Roasted Tomato | Fresh Mozzarella | Pesto Oil

Sautéed Calamari and Rock Shrimp 13
Spicy Nduja | Tomato | Basil | Shishito Peppers

Hand Breaded Cheese Curds 10
Fresh Buttermilk Ranch

SALADS

Pea and Radish Salad 8
Crispy Pancetta | Fresh Ricotta | Pea Tendrils
Lemon Oregano Vinaigrette

Caesar 7
Whole Romaine Leaves | Roasted Tomatoes
SarVecchio | Garlic Croutons

CIRC Wedge 7
Bibb Lettuce | Red Onions | Bacon
Cherry Tomatoes | Chive Blue Cheese Dressing

ENTRÉES

Roasted Garlic Butter Chicken 21
Risotto | Grilled Fennel | Carrots | Leeks | Lemon Cream

Seared Day Boat Scallops* 26
Bacon | Shiitake Mushrooms | Sweet Corn | Mascarpone Cauliflower

Grilled Angus Hanger Steak* 23
Potato-Brie Puree | Crispy Shallots | Roasted Pepper Parsley Relish

Grilled Grass-Fed New York Strip* 40
Forest Mushrooms | Gorgonzola | Roasted Fingerling Potatoes

BBQ Grilled Pork Tenderloin 23
Roasted Green Chile Spoon Bread | B+B Pickle Slaw
Black Pepper Molasses

Crab-Stuffed Roasted Salmon* 25
Roasted Garlic Polenta | Grilled Artichoke
Charred Broccolini | Sunchoke Velouté

Spice-Rubbed Lamb Loin* 30
Sheep’s Milk Feta Cous Cous | Falafel
Roasted Garlic Yogurt | Strawberry Mint Compote

Madras Curried Spaghetti Squash 18
Tomatoes | Grilled Eggplant | Zucchini
Crispy Middle-Eastern Chickpeas

CIRC Burger* 18
Seared Pancetta | 4 Year Cheddar | Camembert
Bibb Lettuce | Crispy Cippolini Onions
Roasted Garlic Truffle Aioli

PASTAS

Pastas are available as both entreé and appetizer courses.
Entreé course prices are listed in bold.

Mushroom Ravioli 18/12
Asparagus | Spinach | Sun-Dried Tomato Madeira Sauce

Garlic Prawns 20/14
Linguine Pasta | Charred Tomatoes | White Wine Lemon Sauce

Ricotta Gnocchi 18/12
Prosciutto | Peas | Truffle Boursin Cream

Make A Reservation

To make a reservation, please call 608 294 3031 or book online:

RESERVE A TABLE

via OpenTable