Available Menu Experiences:
THREE COURSE | FOUR COURSE | SIX COURSE DÉGUSTATION | EIGHT COURSE
DÉGUSTATION | SUGGESTIONS DU JOUR
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!
THREE COURSE EXPERIENCE
Create your own journey with the following course options.
LE CIRQUE LOBSTER SALAD*
Poached lobster, avocado mousse, seasonal vegetables
FRESH TRUFFLE RISOTTO
price relevant to origin
supplément market price
BRITTANY LOUP DE MER
prepared in a "paupiette", fondue of leeks, pinot noir sauce
GRILLED WAGYU FILET *
Green peppercorn sauce, pomme purée
CHOCOLATE BALL
Vanilla Bean Ice Cream, praline rocks, almond streusel
LE CIRQUE CRÈME BRÛLÉE
THREE COURSE MENU
Please contact Le Cirque for current price and wine pairing options.
*Consuming undercooked foods of animal origin increases the risk of foodborne illnesses. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.
FOUR COURSE EXPERIENCE
Create your own journey with the following course options.
LE CIRQUE LOBSTER SALAD*
Poached lobster, avocado mousse, seasonal vegetables
HAMACHI CRUDO*
Tomato coulis, caviar, micro greens
FRESH TRUFFLE RISOTTO
price relevant to origin
supplément market price
LE CIRQUE "BLACK TIE" *
Hokkaido scallop, truffle jus, baby spinach
BRITTANY LOUP DE MER
prepared in a "paupiette", fondue of leeks, pinot noir sauce
GRILLED WAGYU FILET *
Green peppercorn sauce, pomme purée
CHOCOLATE BALL
Vanilla Bean Ice Cream, praline rocks, almond streusel
LE CIRQUE CRÈME BRULÉE
Made with Tahitian vanilla bean
FOUR COURSE MENU
265 Per Person
WINE PAIRING
150 per person
PREMIUM WINE PAIRING
290 per person
CHAMPAGNE FLIGHT
270 per person
*Consuming undercooked foods of animal origin increases the risk of foodborne illnesses. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.
SIX COURSE MENU DÉGUSTATION
LE CIRQUE LOBSTER SALAD*
Poached lobster, seasonal vegetables
LE CIRQUE "BLACK TIE" *
Truffle jus, baby spinach
SEASONAL TRUFFLE RISOTTO
Comté and parmesan cheese
BRITTANY LOUP DE MER*
Creamy leeks, red wine and verjus sauce
GRILLED WAGYU FILET*
Green peppercorn sauce, pomme purée
CHOCOLATE BALL
Vanilla ice cream, praline rocks, streusel
SIX COURSE MENU
Please contact Le Cirque for current price and wine pairing options.
*Consuming undercooked foods of animal origin increases the risk of foodborne illnesses. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.
EIGHT COURSE DÉGUSTATION EXPERIENCE
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
EIGHT COURSE MENU
395 Per Person
WINE PAIRING
225 per person
PREMIUM WINE PAIRING
395 per person
CHAMPAGNE FLIGHT
270 per person
*Consuming undercooked foods of animal origin increases the risk of foodborne illnesses. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.
SUGGESTIONS DU JOUR
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
*Consuming undercooked foods of animal origin increases the risk of foodborne illnesses. Individuals with certain health conditions may be at higher risk if these foods are consumed raw or undercooked.