Bellagio Hotel and Casino, Las Vegas
To see the media gallery you need the Adobe Flash Player!
Download Adobe Flash Player

Las Vegas Five Diamond French Restaurant Le Cirque

Las Vegas French Restaurant Le Cirque
  Details  :  Menu  :  Chef Bio

Experience the timeless sensation created by charismatic Restaurateur, Sirio Maccioni. The rarity of Le Cirque's AAA Five Diamond rating speaks eloquently of French cuisine - exquisite, bold, transcendent. Immerse yourself in a jubilant showing of brilliant color adorning this famed lakeside destination designed by Adam D. Tihany. Exuding a celebratory mood, Le Cirque's opulent dining room is enhanced with coveted wines and attentive service, which come together to amuse your taste buds in celebrated Maccioni family fashion.

  • Hours of Operation:
    Dinner Daily
    5:30 p.m. - 10:00 p.m.
  • Reservations:
    Strongly recommended by calling 702.693.8100
  • Reserve your table online.
  • Executive Chef:
    David Werly
  • General Manager:
    Dominique Bertolone
  • Sommeliers:
    William Moss
    Head Sommelier
  • Freddy Montandon
    Sommelier
  • Cuisine:
    French with contemporary influences.
  • Wine List :
    World class wine list featuring more than 900 international selections highlighting wines from France's best wine regions.
  • Dress Code:
    Business Casual
  • Group Reservations:
    For groups larger than 10,
    please call 702.693.8135
  • Contact Lisa Compagnone at
    702-693-8135
    lcompagnone@bellagioresort.com
  • Location:
    Lakeside
  • Credit Cards:
    All major credit cards accepted.

Reserve your table online

Menu Selection

Your Choice of Appetizer, Main Course and Dessert $105 per person

Due to the complexity of our menu dishes, all ingredients are not mentioned in the description. Please advise our staff of any allergies.

Les Entrées Froides: Cold Appetizers

Salade de Homard "Le Cirque" Vinaigrette aux Truffes
"Le Cirque" Lobster Salad, Black Truffle Dressing

Tartare de Thon ' Ahi ' au Sésame, Noix de Macadamia, Crème Légère au Gingembre Aigre Doux
"Ahi" Tuna Tartar, Sésame - Soy Vinaigrette, Cucumber, Macadamia Nut, Pickled Ginger "Vacherin"

Noix de St Jacques du Maine, Langoustine en Kadaïf, Mosaïque de Betteraves, Vinaigrette au Balsamique Blanc
Roasted Scallops with Langoustine "En Kadaïf", Mosaic of Beets, White Balsamic Dressing

Terrine de Foie Gras de Canard Maison, Compôte de Vieux Garçon, Gelée de "Gewurztraminer"
Home Made Terrine of Foie Gras, Pear, Apple, and Grape Chutney, "Gewurztraminer" Jelly

Petit Mesclun de Salade, Tomates du Jardin, Crotin de Chavignol et Noix
Organic Mixed Green Salad, Heirloom Tomatoes, Candied Walnuts & Crottin de Chavignol

Les Entrées Chaudes: Hot Appetizers

Risotto du Marché
Risotto in Rhythm with the Season

Ris de Veau Doré au Beurre Demi-sel, Etuvés de Morilles et Asperges à la Fleur de Thym
Roasted Veal Sweet Bread Meuniere, Fricassee of Morels & Asparagus

Escargots au Beurre d'Ail, Tomate Confite, Pastis et Jambon de Parme
Burgundy Snails in Garlic Herb Butter with Croutons, Confit Tomato, Parma Prosciutto

Foie Gras de Canard Poêlé aux Fruits de Saison
Sautéed Foie Gras with Seasonal Fruits, Dried Cherries, Cranberries & Apricots

Asperges Verte et Blanche, Sauce Hollandaise, Salpicon de Jambon Blanc, Tomate et Ciboulette
Green & White Asparagus, Hollandaise Sauce, French Ham, Tomato & Chive "Salpicon"

Les Poissons: Fish Course

Filet de Loup de Mer en Paupiette, Poireaux Braisés, Sauce au Vin Rouge
Paupiette of Sea-Bass with Crispy Potatoes, Braised Leeks, Pinot Noir Reduction

Turbot aux Herbes et Gingembre, Champignon "Hon Shimeji", Vinaigrette aux Agrumes
Herb and Ginger Turbot, Hon Shimeji Mushrooms, Swiss Chard, Citrus Vinaigrette

Homard Poché en Emulsion, Tortellini aux Champignons, Petit Pois Primeur, Fleurs de Concombre
Butter Poached Maine Lobster, Field Mushroom Tortellini, Fresh English Peas, Cucumber Blossoms

Dos de Saumon à la Cardamome, Poivre de Szechwan, Légumes Confit à L'Huile de Homard, Jus de Tête
Szechwan Pepper and Cardamom Roasted Salmon, Confit Vegetables, Lobster Oil, Crustacean Jus

Pavé de Fletan Rôtie, Encornet à L'Ail, Emulsion au Basilique
Roasted Alaskan Halibut, Pesto Emulsion, Calamari, Borlotti Beans & Tomato

Les Viandes: Meat Course

Magret de Canard au Miel, Noisettes, Poire, Navet Long et Coulis de Cassis
Honey Duck Magret, Hazelnuts, Pear, Daikon Radish & Blackcurrant Sauce

Cœur de Filet de Boeuf, Foie Gras Poêlé, Pomme de Terre Pont-Neuf, Oignon Doux à la Marjolaine
Beef Tenderloin "Black Angus", Sautéed Foie Gras, Potato Pont-Neuf & Sweet Onion Marjoram

Poulet Rôti Contiser à la Truffe Noir, Asperges Verte, Macaroni au Foie Gras
Organic Roasted Chicken, Black Truffle, Green Asparagus, Macaroni aux Foie Gras

Cote de Veau de Lait Fermier au Jus Gras, Lard Paysan, Pomme Sauvage
Roasted Milk-Fed Veal Rib Chop, Jazz Apple, Parsley Mousseline, Jus Gras

"Blanquette" de Lapin au Riesling et Spaƫtzles Croquants
Rabbit Symphony: Ravioli, Roasted Loin, Braised Leg with Crispy Spaƫtzles, Riesling Sauce

David Werly

Executive Chef

While growing up in Alsace, David Werly enjoyed helping his father with the weekend ritual of making apple tarts for the family. This led Werly to pursue a training program at Lycee Joseph Storck, a catering school in Strasbourg, France.

Following his graduation, Werly worked his way through several Michelin star-rated restaurants in France and England including a stint at Le Précatelan Lenotre and the esteemed Hotel Ritz in Paris. He worked with prestigious chef Alain Ducasse and several other Meilleur Ouvrier de France distinguished chefs.

As a private chef he was afforded the opportunity to reinvent classic creations using expensive and rare ingredients. He also enjoyed the challenge of providing all of the day-to-day foods, from baking morning bread to preparing a variety of seasonal preserves.

In May 2002, Werly joined the Le Cirque family as a chef at Le Cirque 2000 in New York. As a member of the Le Cirque team for the past five years, Werly has cooked in the original Le Cirque in New York City as well as the Mexico City outpost before assuming the role of executive chef of Le Cirque at Bellagio in January 2007.

One of the highlights of Werly's tenure at Le Cirque is his relationship with Sirio Maccioni. The family atmosphere fostered by the legendary restaurateur has allowed Werly the opportunity to develop and refine his cuisine.

"Sirio is like a father to me, and we share a passion for gastronomy and an eagerness to delight the customer's palate," Werly said.

When not cooking for guests, Werly is searching for inspiration through music, travel, contemporary design or simply enjoying a home-cooked meal with his family.

  • Executive Chef:
    David Werly
  • Cuisine:
    Classic French with contemporary influences
  • Wine List :
    World class wine list featuring more than 900 international selections

Reserve your table online

Enter your email address to receive news and offers from Bellagio: | Print Page |
Reservations Concierge Air / Hotel Packages
MGM MIRAGE
Copyright © MGM MIRAGE. All rights reserved.