RÊVE Bistro Menu:

LES PLATS PRINCIPAUX
BISTRO STEAK FRITES $32 | $58
Angus Ribeye steak with green peppercorn sauce, seasonal vegetables & French fries 8oz / 16 oz
FLÉTAN POÊLE $36
Pan seared and roasted fresh halibut in a bouillabaisse broth with potato, fennel, and snap peas
MOULES FRITES “MARINIÈRE” $24
Steamed PEI mussels in a white wine, garlic cream broth & French fries
NOIX DE ST JACQUES $36
Seared day boat scallops over artichoke barigoule & mashed potatoes with a bit of broth & spring garlic.
RIS DE VEAU RÔTI $31
Roasted Peters Farm veal sweetbread over English peas à la française (cooked with bacon and lettuce) & mashed potatoes
SAUTÉ POULET À LESTRAGON $26
Cooks Venture heirloom chicken, peas, carrot and mushroom over pasta with a creamy tarragon sauce
JARRET DAGNEAU $32
Roasted lamb shank served over flageolet bean “stew” with cumin seasoned carrots & spring garlic
CÔTE DE VEAU POUR DEUX $68
One pound roasted Peters Farm veal chop for two. Served with mashed potatoes and spring vegetables, including garlic. Simple veal jus.
“COUSSIN” VÉGÉTALIEN $22
Farro and spring vegetables wrapped in lettuce over pea puree, garnished with cumin carrot puree & chips (vegan)
SIDES
POMMES FRITES $7
SEASONAL VEGETABLES $9
MASHED POTATOES $9
ADDITIONAL BREAD $2
additional slices of bread & butter. (First basket complimentary)
PAR BAKED BAGUETTE $4.50
TO GO!
FROZEN GOUGERES $6.95 | $8.85
TO TAKE & BAKE LATER
SOUPES ET SALADES
SOUPE A LOIGNON GRATINÉE 12
Classic house made French onion soup topped with gruyere & Comte cheeses & croutons.
SOUPE FROIDE DE PETITS POIS 12
Vegan. Chilled English pea & mint soup
SALADE RÊVE 11
Mixed seasonal lettuces, olive tapenade, parmesean cheese. Lemon thyme vinaigrette.
SALADE DE BETTERAVE & FROMAGE 13
Pickled baby beets over goat cheese garnished with thinly sliced watermelon & Easter radishes, olive oil & beet jus “dressing”
HORS DOEUVRE
HUITRES 19
½ doz Local Miyagi Oysters. Served with a champagne mignonette
PÂTÉ DE SANGLIER 15
House made wild boar pâté with pickled vegetables, mustard
ASSIETTE DE CHARCUTERIE 26
house made wild boar pâté, rabbit rillette, chicken liver mousse, Serrano ham, and salami served with classic accompaniments
ESCARGOTS 14
(6) Escargots in the shell with herb garlic butter
AMUSE-BOUCHE
GOUGÈRES 6
Bite size French cheese puffs.
OLIVES A LA PROVENÇALE 7
CAVIAR SERVICE
Regiis Ova Caviar $95
30 grams each. From Regiis Ova Caviar (a Thomas Keller Company) the highest quality caviar. Served with house made belini, creme fraiche, and chives.
HYBRID $95
Imported cross breed of Kaluga and Amur Sturgeon. The flavor is pure with a pleasant light after taste.
CALIFORNIA ROYAL $89
Farm raised sturgeon, medium to large eggs with a nutty flavor & creamy finish
RUSSIAN OSSETRA $98
Imported elegant caviar with robust nutty flavor and buttery finish.
CAVIAR SAMPLER $179 | $245
choose any two or all three
Burgundy(ish) / Beaujolais
NAIDU, ESTATE GROWN, BLUCHER VALLEY, SONOMA COAST 19 98
owned by a Lafayette family, this delicious wine captured Paul and Lauras hearts. Complex and juicy with flavors of black cherry and tea. Silky and smooth.
MAISON FRÉDÉRIC MAGNIEN, “GRAVIERS” BOURGOGNE 19 16 / 32 / 64
a classic beautiful Burgundy single vineyard wine. Grapes from 20+ year old vines in the hands of a 5th generation winemaker.
DOMAINE JOSEPH ROTY, “BOIVIN” MARSANNAY 18 112
very fragrant and floral on the nose, where crushed violet and peony scents underlie the opulent black fruit. The palate is silky-smooth on the entry, one of Rotys most polished Marsannay cuvées, with a slightly tarry, spicy finish
DOMAINE CHARLES AUDOIN, LES FAVIÈRES, MARSANNAY 18 130
Les Favieres is situated on the border of the Marsannay and Couchey. Medium to full-bodied, deep and concentrated, with a satiny attack that segues into a chalky, vibrant mid-palate and finish. Energetic and precise.
DOMAINE FRÉDÉRIC ESMONIN, LES JOUISES VIEILLES VIGNES, GEVREY-CHAMBERTIN 18 120
High-toned and well defined, revealing cherry, raspberry, peony and earth flavors. Its firm, with a lining of dusty tannins on the tactile finish. Gevery-Chambertins are known as the powerful “muscle cars” of Burgundy.
DOMAINE DROUHIN-LAROZE DIX CLIMATS GEVREY-CHAMBERTIN 19 128
though 2019 saw low yields, it produced high quality wines. This family owned and operated estates wine is delicate and fresh on the palate with slightly woody hints.
DOMAINE JOSEPH ROTY, 1ER CRU, LES FONTENYS, GEVREY-CHAMBERTIN 17 (MAGNUM) 695
Serious & reserved, cherries, cassis, smoked meats, sweet soil tones, orange rind and toasty new oak. Medium to full-bodied, deep and concentrated, its charming core of succulent fruit is underpinned by a serious chassis of ripe, powdery tannin
DOMAINE ANNE ET HERVE SIGAUT, 1ER CRU “LES MILLANDES” MOREY-SAINT-DENIS 17 160
from a small plot in the vineyard, Les Millandes, the Signauts have worked their magic. Because they dont work with any Grand Cru vineyards, theyre a bit under the radar & are considered a great value for the quality of wines they produce.
DOMAINE MONTHELIE-DOUHAIRET-PORCHERET, 1ER CRU “LES DURESSES” MONTHELIE 19 140
This domaine has been called one of the “top ten” in Burgundy by Decanter magazine. A beautiful single vineyard 1er cru.
DOMAINE FRÉDÉRIC ESMONIN, 1ER CRU, LES HAUTS PRULIERS, NUITS-ST-GEORGES 19 115
layered with cherry, plum, underbrush and sandalwood. The fruit is sweet, the wine energetic, and the finish long and lush
ALEX FOILLARD, BEAUJOLAIS-VILLAGES 21 58
At just 24 years old, Alex (from the famous Foillard winemaking family) purchased his own vineyards and started producing wines that have a seductive aromatic component, a silky texture, and a downright deliciousness.
DOMAINE EMILE CHEYSSON “CLOS LES FARGES” CHIROUBLES, BEAUJOLAIS 19 52
Made from a single vineyard in the highest altitude Cru Beaujolais with soil of crushed granite. Palate of red berries and a pinch of soil, lively acidity and sleek tannins, this is a great easy to drink wine.
More Food, Beverages & Desserts
LIONEL FAURY, COLLINES RHODANIENNES, NORTHERN RHONE 20 62
Syrah – Domaine Faury is one of the regions most artisanal producers. This is a velvety wine with aromas of blackberry, olive and violets. Wonderful with steak frites.
DOMAINE CHANTE CIGALE, CHÂTEAUNEUF-DU-PAPE 19 105
65% Grenache/20% Syrah/10% Mourvedre/5% Cinsault – Silky tannins, plenty of cherry fruit and a dusting of ground pepper and allspice on the long finish. Classic CDP.
DOMAINE DE LA JANASSE, TRADITION, CHÂTEAUNEUF-DU-PAPE 19 118
About 65% Grenache / rest mix of Syrah, Mourvedre, and a bit of Cinsault Well integrated and well balanced. A powerful wine, that has everything in quantity: fruit, freshness, tannin, focus, alcohol and length. A muscle car of a Châteauneuf.
CHATEAU REDORTIER, BEAUMES DE VENISE 18 14 / 27 / 56
60% Grenache/35% Syrah / 5% Counoise – nice and balanced concentration with medium to full body and a creamy texture. There is sweetness in the mouth, length and a silky finish. A real gem made by twin sisters Isabelle & Sabine. Vinefied in cement.
DOMAINE LA BOUISSIERE, VACQUEYRAS 19 73
44% each of Grenache and Syrah, 12% Mourvèdre – Flavors of black raspberries and baking spice. Smooth but present tannins.
CHÂTEAU REDORTIER, GIGONDAS 15 (750 & MAGNUM) 75 / 140
70% Grenache/30% Syrah – Looking for Châteauneuf-du-pape without the price? Travel to the secret Gigondas. From vines planted in the 50s & 60s this vineron family is all about family and wine. And the quality shows. 93 pts RP
DOMAINE MARTINELLE, VENTOUX 18 55
65% Grenache/18% Syrah / 15% Mourvedre / 2% Counoise – Ventoux is an AOC in Southeast Rhone, east of Gigondas. known for wines that really show their terroir. Red plums, black pepper, raspberries, fresh garrigue. Aged in cement tanks, unfined and unfiltered.
CROS & TOLLOT, LA 50/50, COTES DU BRIAN 19 46
Grenache blend – “50/50” representing a true partnership between Anne Gros & her husband Jean-Paul Tollot. Hand harvested and aged in tanks. Flavors of blackberries, black cherries and plum. A perfect Mediterranean meal wine made by highly skilled winemakers.
CLOS LA COUTALE, CAHORS 19 12 / 24 / 48
80% Malbec / 20% Merlot, Southwest France – Ripe, savory, dark fruit and earthy wine – delicious and perfect for winter. Chef Paul says: enjoy with mushroom or the sweetbreads.
DOMAINE LE GALANTIN, BANDOL 16 58
90% Mourvèdre/10% Grenache – Smoky and earthy, with plum and spice cake elements. Rich and velvety but also a bit warm, its flavorful, open-knit and ripe, with a long, supple finish.
RÊVE Bistro restaurant menu is provided by top-menus.com.

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