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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 - 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 Ivo Angelov at
702.693.7040
IAngelov@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
Raisin Brioche, Nashi Pear, Candied Cherry & Rhubarb Gastrique
Or
Risotto - Supplement $24
with Fresh Summer Truffles
~~~
Paupiette of Sea Bass
with Braised Leeks & Pinot Noir Sauce
Yuzu Glazed Duck
Turnips & Confit, "Pralin" Reduction
Or
Australian Wagyu "Kobe" Beef Strip Loin
~~~
Pre-Dessert
Dessert Fantasy
Mignardises and Gourmandises
$125 Per Person
$65 Sommelier Wine Pairing
$95 Premium Wine Pairing
Appetizers
"Classic"
Salade de Homard
"Le Cirque" Lobster Salad Black Truffle Dressing
Plateau de Fruit de Mer - Supplement $9
Assortment of Seafood: Yellowtail Hamachi, Shrimp, Alaskan King Crab, Oyster
Coquilles St-Jacques du Maine
Diver Sea Scallops, Boquerones Anchovies, Jamón Ibérico, Brussels Sprouts & Sweet Corn Foam
Escargots au Beurre d’Ail
Burgundy Snails in Garlic Herb Butter, Croutons, Confit Tomato, Parma Prosciutto
Foie Gras Sauté
Sautéed Foie Gras, Raisin Brioche, Nashi Pear, Candied Cherry & Rhubarb Gastrique
"Contemporary"
Risotto du Marché
Risotto in Rhythm with the Season
La Caille
Farm Raised Quail "Lucullus", English Pea Purée, Cauliflower Florets, Sauce Périgueux
Hamachi
Yuzu Marinated Yellowtail, Hawaiian Heart of Palm, Avocado & Mango
Foie Gras au Torchon
Sauternes Gelee, Malvasia Vincotto, Strawberry Compote & Pistachio Croquant
Asperges Blanches
New Season White Asparagus, Soft Poached Farm-Raised Egg,
Summer Truffles, Duck Prosciutto, Creamy Morel Sauce
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" - Supplement $19
Dover Sole Meunière, Potato à L’Anglaise & Glazed Vegetables
Poulet Rôti Contiser à la Truffe Noir
Organic Roasted Chicken, Black Truffle, Macaroni au Foie Gras
Cœur de Filet de Bœuf - Supplement $9
Beef Tenderloin, Sautéed Foie Gras, Smoked Serrano Potato Croquette, Sweet Onion Compote
“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 & Spring California Morels
Homard "Retour d'Asie" - Supplement $9
Butter Poached Maine Lobster, King Crab Ravioli, Asparagus Mousseline, Thai Curry Sauce
Chilean Sea Bass
Herb & Ginger Chilean Sea Bass, Hon Shimeji Mushrooms, Swiss Chard, Citrus Vinaigrette
Magret de Canard
Honey Duck Magret, Pink Praline & Coco Nibs,
Black Mission Fig, Apricot, Daikon Radish, Cassis Coulis
Filet de Veau
Milk-Fed Veal Tenderloin, Pink Lady Apple Beignet, Creamy Polenta, Prunes & Armagnac Preserve
Desserts
Fraise Pochée à La Vanille, Crème au Yuzu, Streusel Croquant
Vanilla Poached Strawberry, Yuzu Cream, Crunchy Streusel
Tarte Tartin aux Pommes, Glace au Gingembre, Fruit de Passion
Apple Tarte Tartin, Ginger Ice Cream, Passion Fruit
Petite Boule de Chocolat, Eclats de Noisette Caramélisées, Glace Chocolat Blanc
Chocolate Sphere: 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
Crêpe Suzette
Classic Orange & Grand Marnier Crêpes, Bourbon Vanilla Ice Cream
Crème Brûlée "Le Cirque"
Classic Tahitian Vanilla Bean 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, Meyer Lemon, Raspberry
Dessert Liquide
Three ounces of liquid dessert, as chosen by Bellagio's three Master Sommeliers $23
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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