text: Having eaten so many times at Le Cirque I would say I am a bit of an expert I have had everything on the menu sometimes multiple times and I can honestly say that they do not serve even a single bad dish This is one highclass restaurant that has earned their Five Diamonds In fact their sister location in New York City has been the haunt of many of the cities elite Ever since their opening of their Las Vegas location in The Bellagio they have been a shining star in the Las Vegas dining scenennThe fine french style cuisine is separated into two sections on the menu Classic and Contemporary They have a well prepared prix fixe menu that I would recommend for the indecisive but I have always just chosen my own One thing I would leave up to the staff would be the wine pairings The Sommelier is very accomplished and knows exactly how to find a perfect match between your personal tastes and the food you are eating For those more interested in a liquor or cocktail pairing the Bartender is as seasoned and artful as they come nnHere are my suggestions for the Appetizer and the Entree both for the Classic and the ContemporarynnAppetizer Classic Salade de HomardnThis lobster and fresh greens salad is in a black truffle oil dressing and it is their signature appetizer It is crisp fresh lightly rich and expertly well balanced A perfect prelude to a fine mealnnAppetizer Contemporary Risotto du MarchuenWhile the risotto they serve changes once each season I have yet to have one that was not completely decadent I believe one of the best I have had was the Wild Mushroom and gruyuerennEntree Classic Cuur de Filet de BuufnWhen people ask me my absolute favorite food this is what I tell them A large rare to medium rare tenderloin steak sautueed foie gras on top with little potato croquettes and sweet onion compote And of course plenty of the reduction made from the steak While fine dining has a stigma of not being filling this is one large dish that I have only managed to finish once out of the several times I have ordered it If you plan on it get a salad for your entree and maybe take desert to gonnEntree Contemporary Magret de CanardnThis dish of Honey Duck Magret uses the natural richness and flavor of the duck to play with the sweet flavors of the Black Mission Fig Apricot Daikon Radish and Cassis Coulis This is something that I would not only be surprised to see on Iron Chef America or Top Chef Masters but even impressednnWith whatever dessert you find most fitting they also serve a tray several small bites such as a miniraspberry tart dark chocolate covered almond slivers and tiny meringues And finally to go they give each party a tiny chest of drawers with a chocolate truffle to remind you of your experiencennAnd believe me if it is your first time or your thirtieth you will always be thinking and wishing for the next time you will go