Bellagio’s Le Cirque Serves New Picture Perfect Dishes

Executive Chef Dameon Evers collabs with California’s Girl & Dug Farm

Le Cirque has been a staple of the Strip for 20 years. The local gem is a flagship location of the New York City-based restaurant created by Sirio Maccioni, it is name synonymous with fine dining experiences and opulent French cuisines. This high-end establishment has earned a Michelin Star, AAA Five Diamond Award and Forbes Travel Guide Five Star Rating. 

Like so many other restaurants early on in the pandemic, Le Cirque was forced to close its doors. But while most other Bellagio restaurants have opened up again for dining— at 100 percent capacity— Le Cirque remained closed with no sign of reopening. Until now, that is. The legendary Las Vegas restaurant has reopened with Executive Chef Dameon Evers spearheading its new culinary direction.

While the menu will retain many of the iconic classics Le Cirque has become known for over the years, including picture-perfect Ossetra Caviar, tableside truffle shavings atop Ricotta Gnudi and mouth-watering tableside sauce pours, Chef Evers is also excited to introduce new dishes that are sure to become beloved.

“Growing up in Los Angeles, I envisioned myself one day working in the kitchen of a wine restaurant,” he said. “My dream has now come true as I work with an amazing team to lead the reopening of Le Cirque. Guests will see my passion infused in the menu, which honors the rich legacy of the restaurant, while pushing boundaries to drive the Le Cirque experience into its next generation.”

New Must-Try Dishes

The menu includes Hawaiian Kampachi with petite radishes, Koshihikari Rice and a Pineapple Mint specially cultivated in collaboration with California’s Girl & Dug Farm for Le Cirque’s dishes.

It also features “Gâteau” of Hudson Valley Foie Gras made of stacks of savory almond cake, layers of foie gras, duck confit, rose celery and aged balsamic, Poularde Rôti – Evers’ play on the “Golden Chicken” stuffed with truffle sausage and bacon and served with chantenay carrots, lemon thyme and topped with sauce perigourdine and 45-day Dry Aged Mishima Ribeye wagyu beef. 

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Ganache Chocolat Beurre Noisette serves as an indulgent finale with its own unique “Strawberry Mint ” that pairs with rich chocolate ganache, Harry’s Berries, and Sicilian pistachios. 

And with an expansive new drink menu that features a sophisticated cocktail menu and world-class wine of over 900 selections from France’s best wine regions, every bite can be paired with the perfect sip.

Le Cirque is now open Thursday through Sunday from 5 p.m. to 10 p.m. Guests can choose between a ten-course menu ($388) or six-course vegetarian menu ($288) and guests attending “O” by Cirque du Soleil can enjoy a special three-course, prix-fixe menu ($128), available from 5 p.m. to 6 p.m. 

Reservations can be made at the Bellagio’s website at

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