Le Reve Patisserie & Cafe - Milwaukee, WI

Sweet potato ravioli with pickled pear, candied hazelnuts, fresh chevre, fried sage, black truffle, brown butter.

Duck confit, spinach, cherry tomatoes, chevre, candied pecans, fennel, balsamic vinaigrette.

Mixed greens with shaved fennel and radish with Dijon vinaigrette.

Mixed greens with potatoes, egg, haricots verts, olives, tomatoes, Dijon vinaigrette.

Roasted beets with chevre, toasted walnuts, watercress, balsamic vinaigrette.

Shaved prosciutto with fennel, pear, orange segments, manchego cheese, Mission figs, garlic parsley vinaigrette.

House cured smoked salmon with mixed greens, soft boiled egg, pickled red onions, potatoes, cucumbers, capers, brioche croutons, creamy herb dressing.

Grilled asparagus, sarvecchio, basted egg.

Green beans, shallots.

French fries.

Pan seared parmesan potato dumplings.

Pork pate with saxon farm cheese, frisee, Dijon, cornichons on a baguette.

Grilled chicken, watercress, basil tapenade, tomatoes, roasted caper aioli on a soft bun.

Niman ranch prime beef, mushroom duxelles, fried onions, saxon farms gruyere.

Tomato, brie and pesto on a toasted baguette.

Crispy duck confit, heritage bacon, arugula, tomato and taragon aioli on a toasted baguette.

Sherry roasted Portobello mushroom, boursin, piquillo peppers, arugula and romesco on a toasted soft roll.

Grilled verlasso salmon, heritage bacon, tomatoes, arugula, saffron rouille on a toasted soft roll.

Niman ranch prime beef, creamy blue cheese, caramelized onions.

Toasted French ham and cheese with Dijon mustard and gruyere mornay on country white bread.

Madame has egg on the sandwich.

Beef tenderloin with cambozola cheese, caramelized onion and a black pepper aioli on a baguette.

White wine steamed mussels, fresh herbs with baguette.

6 Ounces filet mignon, spinach, wild mushrooms, castello blue cheese crust, riesling jus.

10 oz. hanger with haricots verts, red wine black peppercorn sauce.

Hanger steak with haricots verts, frites and a red wine black peppercorn jus.

Potato ravioli with pickled pear, candied hazelnuts, fresh chevre, fried sage, black truffle, brown butter.

Pan seared kettle range sausage stuffed chicken breast, red wine braised thigh, linguine, bacon, baby root veg, pearl onions, burgundy jus.

Pernod steamed mussels served with pommes frites.

A selection of artisan cured meats and pates.

Warm brie on a baguette with Concord farms honey, cracked black pepper.

A selection of European crafted cheese.

Mushroom stuffed pheasant with butternut squash puree, roasted chestnuts, crispy sprouts, bacon, seasonal mushrooms, brown butter port reduction.

Cider braised lamb shank with apple and celeriac puree, Swiss chard, bacon, candied pecans, cider port reduction.

Seared scallops with sweet potato gnocchi, crispy sprouts, pancetta, apple, marcona almonds, thyme brown butter, bacon confiture.

Pan seared salmon with pancetta and thyme pommes anna, spinach, apple, sarvecchio parmesan, bacon shallot vinaigrette.

Provencale tomato broth, seasonal selection of seafood, fennel, garlic crostini and saffron rouille.

Dayboats scallops, braised leeks, saxon farm cheese with citrus brown butter, served with a petite greens salad.

Duck confit, chevre caramelized onion, port wine reduction, served with a petite salad.

Wild mushroom, brussel sprouts, sarvecchio, topped with a basted egg, frisee and truffle vinaigrette.