text: Having eaten so many times at Le Cirque, I would say I am a bit of an expert.  I've 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 high-class 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 scene.\n\nThe 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.  \n\nHere are my suggestions for the Appetizer and the Entree, both for the Classic and the Contemporary\n\nAppetizer, Classic:  Salade de Homard\nThis 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 meal.\n\nAppetizer, Contemporary:  Risotto du March\u00e9\nWhile the risotto they serve changes once each season, I have yet to have one that wasn't completely decadent.  I believe one of the best I've had was the Wild Mushroom and gruy\u00e8re.\n\nEntree, Classic:  C\u0153ur de Filet de B\u0153uf\nWhen people ask me my absolute favorite food, this is what I tell them.  A large rare to medium rare tenderloin steak, saut\u00e9ed 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've ordered it.  If you plan on it, get a salad for your entree, and maybe take desert to go.\n\nEntree, Contemporary:  Magret de Canard\nThis 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 impressed.\n\nWith whatever dessert you find most fitting, they also serve a tray several small bites such as a mini-raspberry 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 experience.\n\nAnd 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.