The food at Restaurant Le Rêve is dictated by the season and market availability.
We use only the finest products at the peak of their freshness. We are committed
to seeking out the most pristine fish and meat in the world and preparing it in a
way that lets the product speak for itself.

Our belief in the "simple yet elegant" philosophy coupled with the fact that all
items are prepared a la minute (nothing prepared prior to your arrival) ensures
that you will delight in food at the peak of its flavor. Our always-changing menu
guarantees that every visit to Le Rêve will be a new and exciting dinner experience.

To reinforce our commitment to world-class cuisine, we have created an
extensive selection of fine wines to complement your food experience...

3 courses: $80 | 4 courses: $90 | 5 courses: $100



Sashimi grade crudo
Onion tart
Foie gras
Haricot vert  salad
Wild caught salmon
Tournedo of Beef
Cheese
Dessert

$100 | $165 with wines

Please prepare to enjoy a leisurely meal, as we create each plate a la minute.
Our meats are prepared rare to medium rare to ensure maximum flavor and texture.
As a courtesy to our other diners, please turn off all pagers and cellular telephones.
Thank you for your consideration.

Sashimi grade crudo, lime zest, Spanish onions and citrus vinaigrette
Hudson Valley foie gras with pear, apple and peach salad. $5 supp.
Wild mushroom risotto with Brie de Nangis and toasted hazelnuts
Caramelized onion tart, French goat cheese and balsamic drizzle
New England lobster and roasted Yukon gold potato galette

Escabeche of skate, French first press olive oil, butter
lettuce and tomato salad with anchovy dressing
Hydroponic baby lettuces, red tip and oak leaf with
Le Rêve champagne vinaigrette
Haricot vert salad with Spanish Marcona almonds,
crème fraiche, basil and chives
Salad of red beets, potatoes, crispy panchetta,
chives, tarragon and Dijon

Artichoke and oven dried tomatoes, wax beans, olives,
spicy lobster broth and jumbo black bass
New York strip loin aromatized in garlic and thyme,
roasted bone marrow and parsley crostini
Tournedo of beef,  “sauce grand-mere”, pearl onions, lardons,
button mushrooms and beef jus
Slow roasted wild salmon on dilled cucumbers and avocados,
tarragon cream
Georges Bank diver sea scallops, kaffir lime leaf and coconut broth,
rice pilaf
Oxtail and egg pasta ragu scented with rosemary and thyme

Selection of artisanal cheeses

Coconut and banana cream pie, Valhrona chocolate ice cream
White chocolate bread pudding, cherry ice cream
Espresso, chocolate and chantilly “Triple Cream”
Raspberry and lemon curd roulade