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.

TERRINE DE VOLAILLE EN CROÛTE
poultry terrine, pickles, condiments

ASPÈRGES EN SALADE AU SAUMON FUMÉ
poached asparagus, petrossian smoked salmon
add caviar 45

LE CIRQUE'S SEAFOOD PLATTER
le cirque favorite, kusshi oysters, wild spanish prawns
supplément 370

SPECIAL RESERVE OSSETRA CAVIAR
25 g supplément 345
50 g supplément 725

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ROYAL DE CRUSTACÉS
seafood royal, heirloom zucchini, petits pois, cognac bisque

LES ESCARGOTS DE BOURGOGNES
escargots flambes in pastis, served in a vol au vent

FOIE GRAS RÔTI AU FRUITS ROUGES
roasted foie gras, wild beries, fresh almonds, port wine
supplément 35

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

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

LAPIN À LA MOUTARDE
seasonal vegetables, crispy spätzel, dijon riesling sauce

FRESH TRUFFLE RISOTTO
aged comté, parmesan foam
supplément MP

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

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LE CIRQUE CRÈME BRULÉE
made with tahitian vanilla bean

LE CHOCOLATE
warm chcoclate cake, vanilla bean ice cream, chocolate sauce

MILLE-FEUILLE
vanilla ganache, fresh raspberries

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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

Enhance your dining experience by selecting from the à la carte options listed below.

LE CIRQUE'S SEAFOOD PLATTER
le cirque favorite, kusshi oysters, wild spanish prawns
435

SPECIAL RESERVE OSSETRA CAVIAR
25g 410
50g 790

LE CIRQUE FAVORITE "UNDER THE SEA"
alaskan king crab, caviar, avocado, 24k gold flakes
235

DOVER SOLE "MEUNUÈRE"
delicate dover sole filets, lemon butter sauce
185

TAGLIATELLE À LA TRUFFE
aged comté, parmesan foam
MP

SOUFFLÉ DU JOUR
31

LES FROMMAGES DE FRANCE
imported french cheeses, honey
35