Bienvenue au restaurant Le Cirque

When Bellagio opened its doors in 1998, it marked a new era of hospitality on the Las Vegas Strip, with Le Cirque at its heart. Legendary restaurateur Sirio Maccioni brought to life a dazzling French dining experience unlike any other. The dining room quickly became iconic - a jewel box setting adorned with vibrant circus-tent flair, complemented by impeccable French cuisine and flawless service. Over the years, Le Cirque has become a beloved institution, earning countless accolades and delighting generations of guests.

Today, we are proud to carry forward this legacy under the expert guidance of Executive Chef Jonathan Doukhan, classically trained in Nice, France. His refined approach infuses fresh vitality into Le Cirque's cherished traditions.

To our guests

We are truly honored to welcome you to Le Cirque. Whether you are here for a romantic evening, a special celebration, or simply to indulge in an extraordinary dining experience, we invite you to relax and allow us to take care of every detail. From the moment you arrive until your final course, we hope each bite, each sip, and each gesture of service brings you genuine delight.

Bon appétit!

Create your own journey with the following course options.

SALADE DE SAISON
potatoes, rosette de lyon, leeks, dijonnaise, quail egg, frisée

TERRINE DE FOIE GRAS
seasonal confiture, blinis

SEAFOOD PLATTER
le cirque favorite, caviar, kusshi oysters, wild spanish prawns
supplément 370

SPECIAL RESERVE OSSETRA CAVIAR
25 g supplément 410
50 g supplément 790

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LES ESCARGOTS DE BOURGOGNES
in a "vol au vent", pastis sauce, beurre maître d'hôtel

LES CUISSES DE GRENOUILLES
pan roasted, garlic and parsley cream

VELOUTÉ DE BUTTERNUT
mushroom and duck ravioles

LE CIRQUE "BLACK TIE*"
hokkaido scallop, truffle jus, baby spinach
supplément 60

FRESH TRUFFLE RISOTTO
aged comté, parmesan foam
supplément MP

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BRITTANY LOUP DE MER
prepared in a "paupiette", fondue of leeks, pinot noir sauce

CALIFORNIA RABBIT
seasonal vegetables, crispy spätzel, dijon riesling sauce

WAGYU FILET MIGNON*
peppercorn crust, pomme purée, café de paris
supplément 80

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MILLE-FEUILLE
vanilla crème chantilly, fresh raspberries

CHOCOLATE BALL
vanilla bean ice cream, chocolate sauce, almond streusel

LES FROMAGES
imported french cheeses
supplément 20

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FOUR COURSE MENU
265 Per Person

Chef Jonathan's curated tasting menu that showcases his signature style though a multicourse journey of thoughtfully crafted dishes.

MILLE FEUILLE OF FOIE GRAS
celeriac, black truffle, micro greens, toasted brioche

LES CUISSES DE GRENOUILLES
pan roasted, garlic and parsley cream

LE CIRQUE " BLACK TIE* "
hokkaido scallop, truffle jus, baby spinach

LANGOUSTINE CANOPY*
daurenki caviar, langoustine sauce americaine

ALASKAN HALIBUT*
cured then poached, multi-color citrus, beurre monté

MON BOEUF BOURGUIGNON
red wine and porto braised beef, sauce miroir, nantes carrots

CARROT CAKE
cream cheese, nutmeg, cinnamon

CHOCOLATE BALL
vanilla bean ice cream, praline rocks, almond streusel

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EIGHT COURSE MENU
395 Per Person

DOVER SOLE "MEUNUÈRE"
serves two guests
135

TAGLIATELLE À LA TRUFFE
price relevant to origin
MP

SOUFFLÉ DU JOUR
28

A four-course vegetarian dining experience.

SALADE DE SAISON
roasted german butterball potatoes, baby leeks
dijonnaise, bitter greens

BUTTERNUT SQUASH VELOUTÉ
mushroom ravioles, garlic foam

FRESH TRUFFLE RISOTTO
aged comté, parmesan foam

LE FRUIT DU DRAGON
raspberry and lychee sorbet, caramelized puffed rice

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FOUR COURSE VÉGÉTARIEN
195 Per Person