One of Las Vegas’ most celebrated fine dining restaurants is preparing for its final chapter.
Bellagio has announced a series of limited-time farewell menus at Le Cirque, leading up to the restaurant’s final service on Aug. 23. The iconic French restaurant, which opened with Bellagio in 1998, has long been considered one of the city’s premier luxury dining destinations, earning accolades including the AAA Five Diamond Award during its nearly three-decade run. It also appears on multiple Neon Feast “best of” lists, including Top French Restaurants (formal) and Best Special Occasion Restaurants On The Strip.
The farewell offerings are designed as a retrospective of some of Le Cirque’s signature dishes and dining experiences. Guests will be able to choose from a three-course menu priced at $185 per person, a four-course menu for $255, or the restaurant’s six-course dégustation experience for $310.
Among the featured dishes are the restaurant’s signature Le Cirque “Black Tie” with Hokkaido scallop and truffle jus, a lobster salad with avocado mousse and seasonal vegetables, Brittany loup de mer with leeks and pinot noir sauce, and grilled Wagyu filet with green peppercorn sauce and pomme purée. Desserts include Le Cirque’s longtime Chocolate Ball and a Tahitian vanilla bean crème brûlée. Optional beverage pairings will also be available, including classic and premium wine pairings and a Champagne flight.
The menus will be offered for a limited time ahead of the restaurant’s closure, giving longtime fans one final opportunity to experience one of the most influential fine dining restaurants in Las Vegas history.
SIX COURSE MENU
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 rock, streusel
FOUR COURSE MENU
First Course:
Le Cirque Lobster Salad
Poached Lobster, avocado mousse, seasonal vegetables
OR
Hamachi Crudo
Tomato coulis, caviar, microgreens
Second Course:
Fresh Truffle Risotto
price relevant to origin
supplément market price
OR
Le Cirque “Black Tie”
Hokkaido scallop, truffle jus, baby spinach
Third Course:
Brittany Loup De Mer
prepared in a “paupiette,” fondue of leeks, pinot noir sauce
OR
Lapin À La Moutarde
Crispy Spatzel, seasonal glazed vegetables
OR
Grilled Wagyu Filet
Green peppercorn sauce, pomme purée
Fourth Course:
Chocolate Ball
Vanilla ice cream, praline rock, streusel
OR
Le Cirque Crème Brûlée
Made with Tahitian vanilla bean
THREE COURSE MENU
First Course:
Le Cirque Lobster Salad
Poached Lobster, avocado mousse, seasonal vegetables
OR
Fresh Truffle Risotto
price relevant to origin
supplément market price
Second Course:
Brittany Loup De Mer
prepared in a “paupiette”, fondue of leeks, pinot noir sauce
OR
Grilled Wagyu Filet
Green peppercorn sauce, pomme purée
Third Course:
Chocolate Ball
Vanilla ice cream, praline rock, streusel
OR
Le Cirque Crème Brûlée
Made with Tahitian vanilla bean
