Following a warm reception, we were served warm bread with herbed butter. For appetizers, we enjoyed the CASQUINHA DE SIRI, a lightly warmed Peekytoe crab with a lime, coconut and chive emulsion, and the RABADA, a form of Shepard’s pie made with layers of braised oxtail and yucca puree, avocado and cilantro dressing. Main course were excellent and included the MUQUECA DE CAMARÅO, jumbo shrimp gently braised in coconut milk, tomatoes, lemongrass and coriander and the PICADINHO, diced beef sirloin, sautéed rosemary scented baby bananas, rice and a poached egg. For drinks, we had tasty CAIPIRIHNAS, a traditional cocktail made with lime, Cachaca and sugar over ice. They were so good, we ordered a second. Overall, Circus deserves a second visit. We hope you enjoy the experience too.