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

LAPIN À LA MOUTARDE
Crispy spatzel, seasonal glazed vegetables

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
255 Per Person

WINE PAIRING
150 per person

PREMIUM WINE PAIRING
290 per person

CHAMPAGNE FLIGHT
270 per person

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.

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

LE CIRQUE LOBSTER SALAD*
Poached lobster, seasonal vegetables

LE CIRQUE " BLACK TIE* "
hokkaido scallop, 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

CARROT CAKE
cream cheese, nutmeg, cinnamon

CHOCOLATE BALL
Vanilla ice cream, praline rocks, streusel

EIGHT COURSE MENU
395 Per Person

WINE PAIRING
225 per person

PREMIUM WINE PAIRING
395 per person

CHAMPAGNE FLIGHT
270 per person

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

LE CIRQUE FAREWELL EXPERIENCE

Appetizers

Plateau de "Fruit de Mer"
for 2 persons
oysters, clams, shrimp, lobster, and crab meat

Mesclun Salad
with lemon and extra virgin olive oil

Tuna Tartar "Napoleon"
with Sevruga Caviar, crispy daikon & Sauce "Aigrelette"

"Foie Gras au Torchons"
Marinated in Sauterne

Ceasar Salad "Le Cirque"
with parmesan cracker and stuffed porcini

Lobster Salad
with tomato, avocado, artichoke, haricot vert, asparagus, Boston lettuce, and truffle dressing

Vegetable "A La Grecque"
stewed in Chardonnay with crispy frog legs

Confit Duck Salad
with Stuffed Duck Leg, Prosciutto, Frisee, Mache,
Watercress and Sherry Vinegar Sauce

Sea Scallops "Black Tie"
Sea Scallops Layered with Black truffle, wrapped in Spinach and Puff Pastry

Lobster Risotto
with Rosemary and Savoy Cabbage

Grilled Hudson Valley Foie Gras
with Green Apple, Pistachios, and Organic Greens

Asparagus Cassolette
with Wild Mushrooms and Aged Balsamic Vinegar

Raviolis of White Truffle
with Crushed Potatoes and Parmesan Shaving

Langoustine Brochette
on Rosemary Skewer Consommé with Citrus Basil Dumplings

Oxtail Consommé
with Foie Gras Ravioli

Caviar

"Le Cirque" Smoked Salmon
Beluga oz | 2oz

Seasonal Oysters or Clams
Osetra oz | 2oz

Jamon de Serano with seasonal fruit
Sevruga oz | 2oz

Le Cirque Menu Degustation

The Chef suggests a Five or Seven Course Dinner prepared in harmony with the season

Prix Fixe $90.00 | $120.00 (Two Person Minimum)

Main Courses

"Paupiette" of Black Sea Bass
in crispy potatoes with braised leeks and Barolo sauce

Roasted Lobster "Civet"
in Port Wine with herbs Socco, Asparagus and Salsifs

Dover Sole sauteed "Gremobloise"
with lemon, capers, parsley and croutons

Roasted Wild Salmon
wrapped in prosciutto and sage Potatoes Boulangere, confit garlic and parsley coulis

Grilled Sushi Tuna Steak
in "Coupponata" and sauce vierge and matche stick potatoes

Roasted Whole Red Snapper
in salt crust with medirerrian strffing (for two)

Roasted Duck Breast
with figs, honey meat spice glaze, Swiss chard, onion and date tart

Roasted Filet Mignon "New Rossimi"
with Foie Gras, shallot, marmelade crouton and vegetable gratin

Colorado Lamb Filet and Braised Shank
with confit vegetable, tomatoes and baked cranberry beans

Rabbit "Blanquette"
braised in "Reisling" with wild mushrooms, juniper and spetzel

Grilled Veal Chop
with pommery mustard sauce, seasonal vegetables and ganfrette potatoes

Roasted Chicken in black truffle skin "Fermiere"
with Porcini, pancetta, and fingerling potatoes

For Two Persons

"Jaret de Veau"
Braised Veal Shank with ragout of bok-choy, tomato, baby scallions and spinach

Chateaubriand
with Bordeloise sauce, roesti potatoes and seasonal vegetables

Roasted Chicken
with truffle skin "Fermiere"

Roasted Rack of Lamb
with sweet roasted garlic and baked cranberry bean.

Market Fresh Vegetables, Potatoes, and Salads
are available each day