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Las Vegas Fine Dining Circo
Osteria del Circo
The gourmet-purveying Maccioni family tradition extends to its second generation - Mario, Marco and Mauro - to provide even more irresistible passion for your palate. Lovingly inspired by matriarch, Egidiana Maccioni, upscale Tuscan fare takes center stage in the capricious surroundings overlooking Lago di Como. Further enliven your taste buds with the finest of 900 distinguished wine selections, imported from all around the world.
- Hours of Operation:
Dinner Daily
5:30 p.m. - 10:30 p.m. - Reservations:
Recommended by calling 866.259.7111 or 702.693.7223. - Reserve your table online.
- Executive Chef:
Massimiliano Campanari - General Manager:
Fabian Forlini - Sommeliers:
William Moss
Head Sommelier
Darius Allyn
Master Sommelier - Robert Brzostwski
Sommelier - Cuisine:
Upscale Tuscan food inspired by Egidiana Maccioni. - Wine List :
Featuring a collection of more than 900 world-class wines with a focus on the most unique wines of Italy. - Dress Code:
Business casual - Group Reservations:
For groups larger than 20,
please call 702.693.8135. - Saltimbanco room accommodates up to 50 guests.
- Alcove Lake Side View accommodates up to 30 guests.
- Contact Lisa Compagnone at 702.693.8135 lcompagnone@bellagioresort.com
- Location:
Lakeside - Credit Cards:
All major credit cards accepted.
- Bellagio Gift Cards
To order gift cards online, please click here.
Menu Selection
Antipasti Sul Ghiaccio : Appetizers On Ice
Gran Piatto Royal con Frutti di Mare (For Two)
Six Oysters, Four Jumbo Prawns, Maine Lobster, Traditional Sauces
Frutti di Mare
Three Oysters, Two Jumbo Shrimp, Maine Lobster, Traditional Sauces
Piatto di Ostriche
Half Dozen Seasonal Oysters, Classic Cocktail, Mignonette Sauce
Caviale Russo
Golden Oscetra Caviar, Classic Condiments
Cocktail di Gamberoni
5 Piece Shrimp Cocktail Accompanied with Traditional Sauces
Antipasti e Insalate : Appetizers & Salads
Mista di Campo
Organic Field Greens, Red Wine Shallot Vinaigrette, Shaved Parmigiano Reggiano
Insalata Romana in Bagna Cauda, Crostoni, Parmigiano Reggiano
Romaine Lettuce, "Bagna Cauda" Dressing, Croutons, Parmesan Cheese
Rughetta, Riccia, Indivia e Mele
Spring Salad Mix, Champagne Vinagrette, Caramelized Walnuts, Gorgonzola Crostino
Mozzarella di Bufala e Pomodori
Buffalo Mozzarella & Vine Ripe Tomatoes, Roasted Bell Peppers, Basil, Balsamic Syrup
Salumi e Formaggi Misti con Bruschetta
Assortment of Traditional Tuscan Antipasto
Carpaccio Scottato, Salsa Dolce alla Senape, Reggiano, Capperi fritti, Radicchio Arrosto
Seared Beef Carpaccio, Honey Mustard Dressing, Fried Capers, Roasted Radicchio, Frisée Salad
Tomino Piemontese e Zucchini alla Griglia, Balsamico, Prosciutto Croccante
Grilled Tomino Cheese & Zucchini, Balsamic, Crispy Prosciutto
Frittura di Calamari, Gamberetti, Carciofi e Asparagi
Deep Fried Battered Shrimp, Calamari, Artichokes, Asparagus, Basil Aioli, Bell Pepper Coulis
Tartara di Tonno Rosso all'Olio Agrumato, Gelatina di Prosecco, Caviale Americano
Ahi Tuna Tartare in Lemon Olive Oil, Prosecco Gelee, Paddlefish Caviar
Pescespada Affumicato, Insalata Riccia All’Olio d’Agrumi, Fagiolini, Bottarga di Muggine
House Smoked Swordfish, Citrus Olive Oil, String Beans, Citrus, Gray Mullet Bottarga
Le Nostre Pizze : Traditional Thin Crust Pizzas from our Clay Oven
La Margherita
San Marzano Tomato Sauce, Mozzarella Cheese & Basil
Pizza Preziosa
Porcini Mushroom, Mozzarella Cheese, Prosciutto, Arugula, Parmigiano Reggiano
Pizza con Salsiccia Toscana e Peperoni Arrostiti
Tomato Sauce, Homemade Tuscan Sausage & Roasted Bell Pepper
Pizza alla Crema Bianca con Salmone Affumicato di Norvegia e Caviale
Norwegian Smoked Salmon, Onions, Capers, Creme Fraiche & American Caviar
Pizza Bianca agli Spinaci e Bresaola con Cacio Sottocenere e Olio Tartufato
White Pizza, Sautéed Spinach, Bresaola, Sottocenere Cheese, Truffle Oil
Le Nostre Paste e Zuppe : Pastas and Soups
Zuppa alla Frantoiana
Tuscan Vegetable & Bean Soup with Fettunta
Tagliatelle di Pasta Fresca al Pomodoro e Basilico
Tagliatelle with Fresh Tomato Sauce & Basil
Ravioli di Ricotta e Spinaci alla Moda di 'Mamma Egi'
Egi's Ravioli of Sheep's Milk Ricotta, Spinach, Swiss Chard, Butter Sage Sauce
Ravioli di Vitello e Funghi, Salsa d'Asparagi, Sugo d'Arrosto
Veal & Mushroom Filled Ravioli, Asparagus Sauce, Demi Glace, Parmesan Shavings
Penne con Gamberi, Pinoli Tostati, Pomodorini di Pachino, Salsa al Brandy
Penne Pasta & Prawns in Brandy Sauce, Cherry Tomatoes, Toasted Pine Nuts
Pici Toscani alla Bolognese, Pecorino Stagionato
Hand Rolled Thick Spaghetti, Bolognese Sauce, Aged Pecorino Cheese
Pappardelle Infuse ai Porcini, Fonduta di Reggiano, Brasato d'Anatra
Porcini Infused Pappardelle Pasta, Parmesan Fonduta, Braised Duck
Lasagnetta di Crostacei, Salsa agli Zucchini
Lasagnetta with Lobster, Crab Meat, Shrimp, Zucchini Sauce
I Nostri Piatti di Pesce : Fish Courses
Cacciuco del Circo con Crostone all'Aglio
Tuscan Octopus and Calamari Stew with Clams, Mussels, Shrimp & Monkfish
Filetto di San Pietro, Burro Nocciola, Purea di carciofi, Fagiolini, Mandorle Tostate
Pan seared John Dory Fillet, Brown Butter, Artichokes Puree, String Beans, Toasted Almonds
Salmone Arrosto in Crosta di Patate, Rapini all'Aglio e Olio, Vellutata ai Capperi e Limone
Pan Roasted King Salmon Wrapped in Potato, Sautéed Broccoli Rabe, Lemon Caper Veloute
Branzino alla Griglia, Finocchi Brasati, Pomodorini, Salsa Salmoriglio
Grilled Mediterranean Sea Bass, Braised Fennel, Cherry Tomatoes, Shaved Zucchini, Salsa "Salmoriglio"
Astice al Burro e Aglio Arrosto, Cannelloni ai Funghi, Salsa di Crostacei
Roasted Maine Lobster in Butter & Roasted Garlic, Mushroom Cannelloni, Crustacean Sauce
I Nostri Piatti di Carne : Meat Courses
Carre di Agnello in Crosta di Pecorino e Timo con la Peperonata di Mamma Egi
Rack of Lamb Crusted in Pecorino and Thyme, Mamma Egi's Peperonata
Filetto di Manzo Grigliato, Gorgonzola Fusa, Salsa di Vino Rosso all'Aglio, Patate Schiacciate, Asparagi in Prosciutto
Grilled 10oz Beef Tenderloin, Melted Gorgonzola Cheese, Crushed Yukon Gold Potatoes, Asparagus Wrapped in Prosciutto, Red Wine Garlic Sauce
Tagliata di Vitello Arrosto, Cipollotti Grigliati,Soffiato di Zucchini, Salsa alla Senape
Roasted & Sliced 10 oz Veal Loin, Dijon Demi Glace, Grilled Spring Onions, Zucchini Flan
Costoletta di Maialino, Salsa al Brandy e Mele, Fregola Brasata ai Funghi
Grilled "American Prime" Pork Chop, Apple Brandy Sauce, Braised Fregola & Mushrooms
Suprema di Pollo Farcita ai Funghi Porcini, Salsa d'Arrosto, Biete Spadellate
Pan Roasted Chicken Breast Stuffed with Porcini Mushrooms, White Wine Sauce, Sautéed Swiss Chard
Quaglie Grigliate, Tapenade d'Olive Taggiasca, Purea di Cavolfiori e Pinoli,
Sciroppo di Madera
Grilled Napa Valley Quails, Taggiasca Olives Tapenade, Crushed Cauliflower, Polenta Crouton, Pine Nuts, Madera wine Syrup
Please Be Advised of a $3 Split Charge on All Main Courses
Gratuity of 18% will be added to parties of 8 or more.
Due to the complexity of our menu dishes, all ingredients are not mentioned
in the description.
Please advise our staff of any allergies.
Partners the Maccioni Family
Mario, Marco, Mauro, Sirio and Egidiana
Clearly a love of the restaurant world runs in the Maccioni family. Today, the three high-energy Maccioni sons (Mario, Marco and Mauro) are immersed in the business, just like their parents, and the family recently opened Osteria del Circo (Circus Tavern), a fun, young and dynamic spot at 120 West 55th Street. The immediate success of Circo has done Sirio, the father, proud.
Opened in 1996, Osteria del Circo is another creation of Mr. Maccioni and his wife, who is the supervising chef and their sons, who are the ringmasters, hosts and owners of Circo.
Designed by Adam D. Tihany to be as exciting as a European carnival tent, the colorful décor of Circo is innovative, whimsical and vibrant. But, unlike a circus tent, the restaurant is comfortable, the fabrics luxurious and the custom-designed Italian chairs deep and seductive.
Yet walk through the door of this inviting room and you will know immediately that no matter how playful the décor, the menu is decidedly serious. Draw a deep breath and the intoxicating fragrance of fresh herbs, roasting meats and robust sauces immediately whets the appetite. Then sit down in one of those comfortable chairs and have a plate full of flash seared beef carpaccio with an aromatic herb crust, arugula salad in "Limoncella" dressing and shaved parmigiano. Or, grilled rare yellow fin tuna with cannellini beans, sweet red onions and basil-infused extra virgin olive oil. Or, maybe gnocchi di patate with shrimp and black truffle ragu and oven roasted tomatoes. Or, how about Fiorentina sliced T-bone steak served with cannelini beans, seasonal mushrooms and oven baked tomatoes?
Such dishes, a blend of Mrs. Maccioni's traditional home cooking and an array of superb ingredients, are prepared with consummate skill by Chef de Cuisine Enzo Secci suggest the sumptuous feast Osteria del Circo will bring to the table.
Combine such food with the Maccioni charm - "We will continue with Papa Sirio's heritage of hospitality," say Mauro, Mario and Marco - and you have a restaurant that promises to be exceptional.
- Executive Chef:
Massimiliano Campanari - Cuisine:
Homestyle Tuscan food inspired by Egidiana Maccioni
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