The kitchen basically caters the equivalent of a huge wedding every day
The menus change daily, and incorporate local dishes from wherever they're performing. In Denver, that meant bison sirloin, local lamb, and "Mile High" pork. About 90-100lbs of protein are served up per meal. But not all the dishes have lean meat or seafood -- since some of the performers have dietary restrictions (there're a few vegans, vegetarians, dairy-free, and gluten-free folks), the catering crew makes sure to whip up something for everyone.
A crew of five chefs, one of whom has been on the road with different Cirque shows for six to seven years now, is responsible for cooking lunch and dinner each day. I stopped by on tapas day, so the chefs whipped up a ton of different food options for lunch. Let's see what was cooking.