Le Cirque

Le Cirque Restaurant Review:

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We are sad to announce that Sirio Maccioni passed away April 20, 2020.

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The Maccionis transport Le Cirque's elegant ambience from New York to The Strip in this handsome, mahogany-paneled restaurant complete with a lush big top designed by talented Adam Tihany. The foie gras, which comes with seasonal trimmings such as mustard fruit pound cake and kumquat confit, is a great opening to Maccioni’s sophisticated and contemporary cuisine. Risotto is always exquisite here and echoes the seasons as well. Equally inventive entrées have included roasted Maine lobster with eggplant moussaka; Cervena venison with poached Bosc pear farci, cacao nibs, kabocha squash and vanilla mousseline; and Japanese A5 Wagyu Kobe beef strip loin with braised oxtail and bordelaise sauce. Among sweet temptations are mascarpone and beet red velvet cake with candied beets and balsamic ice cream; and a raspberry parfait with Champagne gelée, lychee guimauves and hibiscus consommé. The grand setting features a view of Lake Bellagio and its water-and-light extravaganza. It’s a perfectly suitable backdrop against which to sip any one of Le Cirque's 900 domestic and international wines.