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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 Daily
5:30 p.m. - 10:00 p.m. - Reservations:
Strongly recommended by calling 702.693.8100 - Reserve your table online.
- Executive Chef:
David Werly - General Manager:
Dominique Bertolone - 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 Lisa Compagnone at
702-693-8135
lcompagnone@bellagioresort.com - Location:
Lakeside - Credit Cards:
All major credit cards accepted.
Menu Selection
Appetizer, Main Course & Dessert
$98 Per Person
Due to the complexity of our menu dishes, all ingredients are not mentioned in the description. Please advise our staff of any allergies.
Appetizers
Le Cirque "Classic"
Salade de Homard
"Le Cirque" Lobster Salad Black Truffle Dressing
Plateau de Fruit de Mer
Assortment of Seafood: Yellowtail Hamachi, Shrimp, Alaskan King Crab, Oyster Supp. $9
Asperges Verte
Green Asparagus, Hollandaise Sauce, French Ham, Tomato & Chive "Salpicon"
Escargots au Beurre d’Ail
Burgundy Snails in Garlic Herb Butter, Croutons, Confit Tomato, Parma Prosciutto
Foie Gras Sautée
Sautéed Foie Gras, Nectarines, Cherries & Dried Fruits, Micro Mache
Le Cirque "Contemporary"
Risotto du Marché
Risotto in Harmony with the Season
Noix de St Jacques du Maine
Scallops & Langoustine "En Kadaif", Mosaic of Beets, White Balsamic Dressing
Hamachi
Hamachi Marinated with Yuzu, Heart of Palm, Avocado & Mango
Terrine de Foie Gras
Terrine of Foie Gras Pear, Apple & Grape Chutney, "Gewurztraminer" Jelly
Ris de Veau
Sweet Bread Meuniere, Fricassee of Morels & Asparagus
Petit Mesclun de Salade
Organic Mixed Green Salad, Heirloom Tomatoes, Candied Walnuts & Crotin de Chavignol
Main Courses
Le Cirque "Classic"
Filet de Loup de Mer
Paupiette of Sea=Bass, Crispy Potatoes, Braised Leeks, Pinot Noir Reduction
Sole "Meuniere"
Dover Sole Meuniere, Potato à L'Anglaise & Glazed Vegetables Supp. $19
Poulet Rôti Contiser à la Truffe Noir
Organic Roasted Chicken, Summer Black Truffle, Macaroni aux Foie Gras
Coeur de Filet de Boeuf
Beef Tenderloin, Sautéed Foie Gras, Potato Pont-Neuf, Sweet Onion Marjoram Supp.$9
"Blanquette" de Lapin
Rabbit Symphony: Ravioli, Roasted Loin, Braised Leg with Crispy Spaëtzles, Riesling Sauce
Le Cirque "Contemporary"
Halibut
Halibut, Pesto Emulsion, Calamari Popsicle, Borlotti Beans & Tomato
Dos de Saumon
Szechwan Pepper & Cardamom Roasted Salmon, Confit Vegetables, Lobster Oil, Crustacean Jus
Homard Poché
Maine Lobster, Field Mushroom Tortellini, Fresh English Peas, Cucumber Blossom Supp.$9
Turbot
Herb & Ginger Turbot, Hon Shimeji Mushrooms, Swiss Chard, Citrus Vinaigrette
Magret de Canard
Honey Duck Magret, Hazelnuts, Figs, Muscatel Scented Apricot & Blackcurrant Sauce
Côte de Veau
Milk-Fed Veal Rib Chop, Jazz Apple, Parsley Mousseline, Jus Gras Supp.$9
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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