On October 28, Le Cirque at Bellagio Resort & Casino has reopened with new menus. Perched fountain-side, the perennial AAA Five Diamond Award-rated restaurant reignites its opulent dining room with a new culinary vision spearheaded by Executive Chef Dameon Evers. Guests will witness the return of tableside moments such as a Caviar presentation, truffle shavings and immaculate tableside sauce pours.
Guests can select between a ten-course menu ($388) or six-course vegetarian menu ($288). Guests attending O” by Cirque du Soleil can enjoy a special three-course, prix-fixe menu ($128), available from 5 p.m. – 6 p.m.
A Taste of Le Cirque’s Menu:
- Hawaiian Kampachi – Evers collaborated with California’s Girl & Dug Farm to cultivate crossbred produce for Le Cirque including a “Pineapple Mint” that harmonizes with the fresh kampachi paired with petit radishes and Koshihikari Rice.
- “Gâteau” of Hudson Valley Foie Gras – A uniquely savory almond cake that stacks stunning layers of foie gras, duck confit, rose celery and aged balsamic.
- Poularde Rôti – Evers’ play on the “Golden Chicken” is stuffed with truffle sausage and bacon, then served with Chatenay carrots, lemon thyme, and topped with sauce Perigourdine.
- Dry Aged Mishima Ribeye – 45-day dry-aged wagyu beef is cooked in beef fat, seared slightly, and plated with ruby red beets and caramelized onion jus.
- Ganache Chocolat Beurre Noisette – The finale enjoys its own unique “Strawberry Mint” that pairs with indulgent chocolate ganache, Harry’s Berries, and Sicilian Pistachio.
The restaurant features a new, sophisticated cocktail menu and world-class wine list highlighting more than 900 international selections from France’s best wine regions. Le Cirque is open Thursday through Saturday from 5 p.m. – 10 p.m. To make a reservation or for more information, visit Bellagio’s website.
Photos courtesy of MGM Resorts International
