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Le Reve Patisserie & Cafe
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.
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. Choice of salmon, shrimp or chicken.
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.
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.
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.
White wine steamed mussels, fresh herbs with baguette.
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.
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.
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.
Sweet potato ravioli with pickled pear, candied hazelnuts, fresh chevre, fried sage, black truffle, brown butter.
6 Ounces filet mignon, spinach, wild mushrooms, castello blue cheese crust, riesling jus.
10 oz. hanger with haricots verts, red wine black peppercorn sauce.
Seasonal market vegetables.
Grilled asparagus, sarvecchio, basted egg.
Green beans, shallots.
French fries.
Pan seared parmesan potato dumplings.
Warm brie on baguette with Concord farms honey fresh cracked pepper.
Foie gras torchon, brandied foie gras mousse, seasonal fruit, hazelnuts, berry coulis.
Seasonal preserves and cheese with French baguette.
Mixed greens with shaved radish, fennel and Dijon vinaigrette.
Roasted beets with warm chèvre, toasted walnuts, watercress, balsamic vinaigrette.
Shaved prosciutto with fennel, pear, manchego cheese, Mission figs, garlic parsley vinaigrette.
Mixed greens with potatoes, egg, haricots verts, olives, tomatoes, Dijon vinaigrette. Choice of salmon, shrimp or chicken.
Sweet potato ravioli with pickled pear, candied hazelnuts, fresh chevre, fried sage, black truffle, brown butter.
Parmesan gnocchi, demi sec cherry tomatoes, crispy carrot, shaved fennel, arugula, fresh chevre, smoked tomato cream.
Wild mushroom, brussel sprouts, sarvecchio, topped with a basted egg, frisée and truffle vinaigrette.
Menu for Le Reve Patisserie & Cafe provided by Allmenus.com
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