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Las Vegas Five Diamond French Restaurant Le Cirque
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
Tuesday - Sunday
5:30 p.m. - 10:00 p.m.
Closed on Monday - Le Cirque will be closed November 29th through December 7th
- Reservations:
Strongly recommended
by calling 866.259.7111
or 702.693.7223 - Reserve your table online.
- Executive Chef:
David Werly - General Manager:
Ivo Angelov - 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
(No shorts or athletic wear) - 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.
- Bellagio Gift Cards
To order gift cards online, please click here.
Menu Selection
Appetizer, Main Course & Dessert
$98 Per Person
A La Carte Available
Appetizers $31; Entrées $52; Desserts $15
Due to the complexity of our menu dishes, all ingredients are not mentioned in the description. Please advise our staff of any allergies.
$68 Pre-Theatre Menu: Available 5:30pm - 6:30pm
Dégustation Menu:
Amuse-Bouche
Lobster Salad "Le Cirque"
Sautéed Foie Gras, Candied Cherry, Peach, Late Harvest "Verjus"
Or
Risotto with Fresh Summer Truffles
Supp. $24
Paupiette of Sea Bass with Braised Leeks & Pinot Noir Sauce
Colorado Lamb Loin, Cocoa Nibs, Peas Mousseline,Potato "Soufflé"
Pre-Dessert
Dessert Fantasy
Petits Fours
$125 Per Person
Sommelier Wine Pairing Available Upon Request
Appetizers
"Classic"
Salade de Homard
"Le Cirque" Lobster Salad Black Truffle Dressing
Plateau de Fruit de Mer
Assortment of Seafood: Yellowtail Hamachi, Shrimp, Alaskan King Crab, Oysters Supp. $9
Crevettes d’Alaska
Baked Alaskan Spotted Shrimp, Artichokes, Parmesan Potato & Summer Truffle Foam
Escargots au Beurre d’Ail
Burgundy Snails in Garlic Herb Butter, Croutons, Confit Tomato, Parma Prosciutto
Foie Gras Sauté
Sautéed Foie Gras, Candied Cherry, Peach, Late Harvest "Verjus"
"Contemporary"
Risotto du Marché
Risotto in Harmony with the Season
Noix de St Jacques du Maine
Scallops & Langoustine "En Kadaif", Mosaic of Beets, White Balsamic Dressing
Hamachi
Marinated with Yuzu, Hearts of Palm, Avocado & Mango
Terrine de Foie Gras
Pear, Apple & Grape Chutney, “Gewurztraminer” Jelly
Cochon de Berkshire
Snake River Farms Kurobuta Pork Belly, Pineapple & Rhum, Panisse, Tangerine Glaze
Petit Mesclun de Salade
Organic Mixed Green Salad, Heirloom Tomatoes, Candied Walnuts & Crotin de Chavignol
Main Courses
"Classic"
Filet de Loup de Mer
Paupiette of Sea Bass, Crispy Potatoes, Braised Leeks, Pinot Noir Reduction
Sole "Meunière"
Dover Sole Meunière, Potato à L’Anglaise & Glazed Vegetables Supp. $19
Poulet Rôti Contiser à la Truffe Noir
Organic Roasted Chicken, Fresh Summer Truffle, Macaroni aux Foie Gras
Coeur de Filet de Boeuf
Beef Tenderloin, Sautéed Foie Gras, Smoked Serrano Potato Croquette, Sweet Onion Compote Supp.$9
“Blanquette” de Lapin
Rabbit Symphony: Ravioli, Roasted Loin, Braised Leg with Crispy Spaëtzles, Riesling Sauce
"Contemporary"
Dos de Saumon
“Loch Duart” Scottish Salmon, Sansho Pepper, Parmesan Gnocchi & Saskatchewan Chanterelles
Homard "Retour d'Asie"
Butter Poached Maine Lobster, King Crab Ravioli, Asparagus Mousseline, Thai Curry Sauce Supp. $9
Chilean Sea Bass
Herb & Ginger Chilean Sea Bass, Hon Shimeji Mushrooms, Swiss Chard, Citrus Vinaigrette
Magret de Canard
Honey Duck Magret, Hazelnuts, Figs, Muscatel Scented Apricot & Blackcurrant Sauce
L'Agneau du Colorado
Roasted Colorado Lamb Loin, Taggiasche Olives, Tarbais Bean Mousseline & Heirloom Tomato Provençal
Desserts
Fraise Pochée à La Vanille, Crème au Yuzu, Streusel Croquant
Vanilla Poached Strawberry, Yuzu Cream, Crunchy Streusel
Baba au Rhum, Petite Soupe de Fraise, Glace à la Noix de Coco
Traditional “Baba au Rum”, Strawberry Soup, Coconut Ice Cream
Petite Boule de Chocolat, Eclats de Noisette Caramélisées, Glace Chocolat Blanc
Praline Mousse, White Chocolate Ice Cream, Hazelnut Caramel Crunch, Chocolate Sauce
Millefeuille de Melon et son Petit Consommé
Napoleon of Melon, Chilled Midori Melon Soup
Délice de Framboise, Crème Mascarpone
Raspberry Milk Shake, Light Mascarpone Crème, Crunch of Feuilletine
Traditionnelle Île Flottante, Sauce Caramel
“Floating Island”: Vanilla Anglaise, Poached Soft Meringue, Caramelized Hazelnut
Crème Brûlée “Le Cirque“
Classic Vanilla Crème Brûlée
Soufflé de Saison
Seasonal Soufflé
Notre Sélection de Fromages
Please inquire about our selection of fine cheese
Les Glaces
Banana, Chocolate, Praline, Vanilla Bean, Coffee, White Chocolate
Les Sorbets
Mango Passion, Coconut, Strawberry, Pineapple, Meyer Lemon, Raspberry
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
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