An elevated dining experience celebrating the world-renowned Bordeaux wine estate
LAS VEGAS, NV (February 13, 2026) – Le Cirque, a Forbes Five-Star recipient for 10 consecutive years, at Bellagio Resort & Casino will host an exclusive two-night Château Haut-Brion dinner on Friday, March 6 and Saturday, March 7. The epicurean journey will celebrate one of Bordeaux’s most historic wine estates through an elevated, multi-course culinary experience, hosted by Château Haut-Brion representative, Mr. Guillaume-Alexandre Marx.
Menus are priced at $995 and $1,950 per person, based on wine pairing selection, plus tax and gratuity. Reservations are available between 5 p.m. and 9:30 p.m. and can be made online or by calling Le Cirque directly at (702) 693-8100.
Founded in the 16th century and classified as a Premier Grand Cru Classé in 1855, Château Haut-Brion is revered for producing wines of exceptional elegance, complexity, and longevity. Located in Pessac-Léognan, the estate has long set the benchmark for fine Bordeaux, earning international acclaim for its consistency and craftsmanship. Today, Château Haut-Brion is part of Domaine Clarence Dillon, continuing its legacy as one of the world’s most prestigious wine producers.
The evening dinner menu options and wine pairings will include:
TIER ONE DINNER
SELECTION OF CANAPÉS
Pata Negra gougère
Louis Roederer Cristal, Champagne 2015
POACHED ALASKAN HALIBUT
Alaskan king crab, heirloom citrus, butter sauce
Château La Mission Haut-Brion, Blanc, Pessac-Léognan 2019
BLACK TRUFFLE MILLE-FEUILLES
Foie gras torchon and braised celery root
La Chapelle de La Mission Haut-Brion, Pessac-Léognan 2010
TEXTURES OF JAPANESE BEEF
Filet grilled on binchotan, cheek braised in pinot then glazed in yakitori
Château Haut-Brion, Pessac-Léognan 2020
LA FRAISE RUBY
Sablé Breton, Tahitian vanilla whipped ganache, crème glacée
Château Climens, Sauternes 2005
TIER TWO DINNER
SELECTION OF CANAPÉS
Beet and goat cheese macaron
Tartelette smoked salmon and caviar
Pata Negra gougère
Louis Roederer Cristal, Champagne 2015
POACHED ALASKAN HALIBUT
Alaskan king crab, ossetra caviar, heirloom citrus, butter sauce
Château La Mission Haut-Brion, Blanc, Pessac-Léognan 2019
Château Haut-Brion, Blanc, Pessac-Léognan 2019
BLACK TRUFFLE MILLE FEUILLES
Foie gras torchon and braised celery root
La Chapelle de La Mission Haut-Brion 2010, Pessac-Léognan 2010
Château La Mission Haut-Brion 2016, Pessac-Léognan 2016
TEXTURES OF JAPANESE BEEF
Filet grilled on binchotan, cheek braised in pinot then glazed in yakitori, shaved black truffles
Château Haut-Brion, Pessac-Léognan 2020
Château Haut-Brion, Pessac-Léognan 2015
Château Haut-Brion, Pessac-Léognan 2010
LA FRAISE RUBY
Sablé Breton, Tahitian vanilla whipped ganache, crème glacée
Château Climens, Sauternes 2005
For more information and to book a reservation, visit Bellagio online.
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Media Contact:
MGM Resorts International Public Relations
publicrelations@mgmresorts.com
