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: $85 | 4 courses: $95 | 5 courses: $105

Carpaccio of fluke
Onion tart
Sweetbread Napoleon
Warm duck salad
Line caught fish
Beef
Cheese
Dessert

$105 |
$170 chef's selection $210 platinum selection

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.

Torchon of foie gras "slider", mango gelee and oven roasted tomatoes
Ribbon pasta wth Castelmagno cheese, crispy speck and radicchio
Caramelized onion tart, French goat cheese and balsamic drizzle
Carpaccio of fluke, fennel, pistachio and olive oil vinaigrette
Sweetbread, wild mushroom and crawfish tail Napoleon

Warm duck breast with watercres and dried apricots, sultanas and pomegranates, balsamic vinegar dressing
Hydroponic baby lettuces, red tip and oak leaf with Le Rêve champagne vinaigrette
Mediterranean octupus salad, lime, mint, endives and chickpeas
Roasted lobster salad, creme fraiche, basil, mint and olive oil

Atlantic cod with white bean mousse, baby octopus and D.O.C. olive oil
Fillet of lemon sole stuffed with lobster and cut chives, corn jus
Pepper crusted beef, chanterelle salad and potato mousseline
Scallops with caviar beurre blanc, lemon zest and carrot flan
Lamb on cous cous with coconut curry sauce

Selection of artisanal cheeses

Tapioca, rice pudding, chocolate mousse and rasberry parfait
Coconut panna cotta, banana ice cream, mago sorbet
Mint chocolate chip ice cream sandwich
Lemon curd tart