Le Rêve

Name: Le Rêve
Address: 152 E. Pecan St., 78205, TX, 78205
Telephone: 210-212-2221

152 E. Pecan St., San Antonio, TX 78205, US

• Tuesday: 5:45AM-8:30PM •Wednesday: 5:45PM-8:30PM •Thursday: 5:45PM-8:30PM •Friday: 5:45PM-8:30PM •Saturday: 5:45PM-8:30PM •

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Deals & Coupons

Details

Cuisine: French (New)
Parking:
Alcohol Type:
Takeout Available:

Delivery Available:
Catering Available:
Reservations:
Smoking Allowed:

Dress Code: Jacket Required
Wheelchair Accessible:
Seating:
Music Type:

Tasting Menu

Sashimi grade crudo

Onion tart

Foie gras

Haricot vert salad

Wild caught salmon

Tournedo of Beef

Cheese

Dessert

Les Hors D'oeuvres

Sashimi grade crudo, lime zest, Spanish onions and citrus vinaigrette

Hudson Valley foie gras with pear, apple and peach salad.

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

Salad

Escabeche of skate, French first press olive oil, butter lettuce and tomato

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

Les Plats de Resistance

Artichoke and oven dried tomatoes, wax beans, olives, spicy lobster broth a

New York strip loin aromatized in garlic and thyme, roasted bone marrow and

Tournedo of beef, “sauce grand-mere”, pearl onions, lardons, button mus

Slow roasted wild salmon on dilled cucumbers and avocados, tarragon cream

Georges Bank diver sea scallops, kaffir lime leaf and coconut broth, rice p

Oxtail and egg pasta ragu scented

with rosemary and thyme

Cheeses

Selection of artisanal cheeses

Desserts

Le Rêve

Reviews 0

Deals & Coupons

Details

Sashimi grade crudo

Onion tart

Foie gras

Haricot vert salad

Wild caught salmon

Tournedo of Beef

Cheese

Dessert

Sashimi grade crudo, lime zest, Spanish onions and citrus vinaigrette

Hudson Valley foie gras with pear, apple and peach salad.

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

Hydroponic baby lettuces, red tip and oak leaf

Haricot vert salad

Salad of red beets, potatoes, crispy panchetta, chives, tarragon and Dijon

Artichoke and oven dried tomatoes, wax beans, olives, spicy lobster broth a

New York strip loin aromatized in garlic and thyme, roasted bone marrow and

Tournedo of beef, “sauce grand-mere”, pearl onions, lardons, button mus

Slow roasted wild salmon on dilled cucumbers and avocados, tarragon cream

Georges Bank diver sea scallops, kaffir lime leaf and coconut broth, rice p

Oxtail and egg pasta ragu scented

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