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Las Vegas Fine Dining 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 - 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
Your Choice of Appetizer, Main Course and Dessert $105 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.
Les Entrées Froides : Cold Appetizers
Salade de Homard "Le Cirque" Vinaigrette aux Truffes
"Le Cirque" Lobster Salad, Black Truffle Dressing
Tartare de Thon "Ahi" au Sésame, Noix de Macadamia,
Crème Légère au Gingembre Aigre Doux
"Ahi" Tuna Tartar, Sésame - Soy Vinaigrette, Cucumber, Macadamia Nut,
Pickled Ginger "Vacherin"
Noix de St Jacques du Maine, Langoustine en Kadaïf, Mosaïque de Betteraves, Vinaigrette au Balsamique Blanc
Roasted Scallops with Langoustine "En Kadaïf", Mosaic of Beets, White Balsamic Dressing
Terrine de Foie Gras de Canard Maison, Compôte de Vieux Garçon,
Gelée de "Gewurztraminer"
Home Made Terrine of Foie Gras, Pear, Apple, and Grape Chutney, "Gewurztraminer" Jelly
Petit Mesclun de Salade, Tomates du Jardin, Crottin de Chavignol et Noix
Organic Mixed Green Salad, Heirloom Tomatoes, Candied Walnuts and
Crottin de Chavignol
Les Entrées Chaudes : Hot Appetizers
Risotto du Marché
Risotto in Rhythm with the Season
Pieds de Cochon en Cromesquis, Cèpes, Artichaut, Graine de Moutarde
Pigs Feet "Cromesquis" with Porcini, Artichoke, Dijon Mustard Vinaigrette
Escargots au Beurre d'Ail, Tomate Confite, Pastis et Jambon de Parme
Burgundy Snails in Garlic Herb Butter with Croutons, Confit Tomato, Parma Prosciutto
Foie Gras de Canard Poêlé aux Fruits de Saison
Sautéed Foie Gras with Seasonal Fruits, Dried Cherries, Cranberries and Apricots
Asperges Verte, Sauce Hollandaise, Salpicon de Jambon Blanc, Tomate et Ciboulette
Green Asparagus, Hollandaise Sauce, French Ham, Tomato and Chive "Salpicon"
Les Poissons : Fish Course
Filet de Loup de Mer en Paupiette, Poireaux Braisés, Sauce au Vin Rouge
Paupiette of Sea-Bass with Crispy Potatoes, Braised Leeks, Pinot Noir Reduction
Saint Pierre aux Herbes et Gingembre, Champignon "Hon Shimeji",
Vinaigrette aux Agrumes
Herb and Ginger John Dory, Hon Shimeji Mushrooms, Swiss Chard, Citrus Vinaigrette
Homard Poché en Emulsion, Tortellini aux Champignons, Petit Pois Primeur,
Fleurs de Concombre
Butter Poached Maine Lobster, Field Mushroom Tortellini, Fresh English Pea,
Cucumber Blossoms
Dos de Saumon à la Cardamome, Poivre de Szechwan, Légumes Confit à L'Huile de Homard, Jus de Tête
Szechuan Pepper and Cardamom Roasted Salmon, Confit Vegetables,
Lobster Oil, Crustacean Jus
Daurade Rose aux Fruits de Mer, Polenta au Chorizo , Jus de Bouillabaisse
Sautéed Red Snapper, Clams and Mussels, Chorizo Polenta, Bouillabaisse Jus
Les Viandes : Meat Course
Magret de Canard au Miel et Noisettes, Figue, Navet Long et Cassis
Honey Duck Magret and Hazelnuts, Fig, Daikon Radish and Blackcurrant
Cœur de Filet de Boeuf, Foie Gras Poêlé, Pomme de Terre Pont-Neuf,
Oignon Doux à la Marjolaine
Beef Tenderloin "Black Angus", Sautéed Foie Gras, Potato Pont-Neuf, and
Sweet Onion Marjoram
Poulet Rôti Contiser à la Truffe Noir, Asperges Verte, Macaroni au Foie Gras
Organic Roasted Chicken, Black Truffle, Green Asparagus, Macaroni aux Foie Gras
Canon d' Agneau du Colorado en Croûte de Pistache, Panais, Vitelotte et Trompettes
Pistachio Crusted "Colorado" Lamb Loin, Parsnip, Peruvian Potato and Black Trumpets
"Blanquette" de Lapin au Riesling et Spaëtzles Croquants
Rabbit Symphony: Ravioli, Roasted Loin, Braised Leg with Crispy Spaëtzles,
Riesling Sauce
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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