Join us for “Ginner,” June 9

We’re exploring the most enigmatic and dynamic of spirits with a special “Ginner” at Blue’s Egg. An educational exploration of New World vs. Old World and everything in between, our gin dinner features an hors d’oeuvres reception reception and four-course dinner paired with gin cocktails.

We’ll enjoy cocktails crafted with unique products, including Beefeater 24, a London Dry gin steeped for 24 hours with Japanese and Chinese teas and citrus botanicals; Tanqueray Bloomsbury, a Juniper-forward London Dry based on an 1880s recipe; and Driftless Glen Double Cask, aged in new charred oak and used bourbon barrels in Baraboo, Wisconsin. We’ve also linked up with Black Dot, Twisted Path, and Plymouth.

Badger Liquor cocktail impresario Tripp Duval will introduce cocktails, ideas, and history about each featured cocktail, including the Sloe Gin Fizz, Negroni, Gin Gimlet, and the French 75.

Friday, June 9, 6:30 p.m., $85; includes hors d’oeuvres reception and four-course dinner paired with gin cocktails; gratuity and tax not included. Call Blue’s Egg at 414-299-3180 for reservations; reservations required.

“Ginner”

Friday, June 9, 2017

Reception and Tasting

Korean Shrimp Tacos kimchee, cilantro, red chili • 75 Glazed Pork Riblets oregano, lemon • Talegio Cheese Toasts thyme and pickled onion •Chickpea Samosa tamarind

French 75

The Setting

Rosemary Olive Bread

Roasted Tomato and Provolone Spread

Tanqueray Bloomsbury Negroni

One

Scallop and Octopus

Blistered Sea Scallop, Charcoal-Grilled Baby Octopus, Spring Onion Risotto

Plymouth Sloe Gin Fizz

Two

Avocado Salad

Haas Avocado, House-Cured Salmon, Hearts of Palm, Pickled Rhubarb, Salty Almonds, Radish

Twisted Path Gin Gimlet

Entree

Veal Loin

Slow-Roasted Gin Morel Ragout, Egg Noodles, Charred Asparagus, Sweet Pea Puree, Prune Demi

Fords Gin Martinez

Dessert

Pavlova

Berry Stew, Olive Oil Orange Cake, Lemon Curd, Chocolate Sponge, Hazelnut

Driftless Glen Double Cask Ramos

Cocktail Parties at Blue’s

Appetizer buffets are generously stocked for 1 hour. Bar packages are available at 16.00 per guest for Beer & Wine, and 20.00 per guest for Beer, Wine & Spirits.

Contact Yolanda at 414-336-1005 or catering@blackshoehospitality.com to reserve your date.

Choice of 5 menu items, 17.95 per guest

Choice of 7 menu items, 20.95 per guest

  • Mini Crab Cakes with Citrus Mustard Sauce

  • Chicken Breast Rumaki with Sticky Caramel Glaze

  • Roasted Mushroom Flatbread with Fonduta, Arugula & Balsamic Reduction

  • Sausage-Stuffed Mushrooms with Seasoned Breadcrumbs, Béarnaise Sauce

  • Fried Hand-Breaded Mushrooms with Creamy Hot Sauce Dip

  • Twice-Baked Truffle Potatoes with Aged Provolone, Bacon, Chives

  • Bacon-Wrapped Water Chestnut with Sticky Caramel Glaze

  • ‘Moscow Minis’ Corned Beef Canapés with Gruyere & Russian Dressing

  • Shrimp Cocktail Crostini with Goat Cheese, Asparagus Bell Pepper Salad, Zesty Cocktail Sauce

  • Crispy Bagel Chips with Brie & Pesto

  • Warm Chicken Chorizo & Provolone Crostini with Paprika Aioli

  • Cucumber Stuffed with Roasted Red Pepper Salad

  • House-Cured Salmon Lox on Pumpernickel, Herb Cream Cheese, Capers and Red Onion

  • Select Vegetable Crudité Platter with Creamy Dill Dip

Add for 2.50 per person for 1; 5.50 per person for 2; 7.50 for 3

  • Smoked Chicken Wings with Bleu Cheese Dip, Celery, Buffalo or BBQ

  • Niman Ranch Beef Burger Sliders with 1-year Carr Valley Cheddar, Tomato, Lettuce, Mayonnaise

  • Assorted Cheese Platter of Semi-Soft, Aged, and Soft Cheeses, Mixed Berries, House-Made Crackers

It’s Holiday Party (Planning) Season at Blue’s!

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We’re always looking for a reason to bring out our dance floor – so we’re already dreaming of all the great end-of-the-year parties to come. As you’re thinking about your next big event, it’s important to keep in mind that we can do nearly anything.

Blue’s Egg is available for fully private evening events. It’s not just for breakfast anymore! Our chefs craft classic American fine-dining dinners in cocktail, buffet, and family-style formats. And if you’ve never been to a Private Party at Blue’s, you will be amazed at the elegant, modern dining space.

Seared Ribeye

If you’re hosting a cocktail party, you could bring as many as 120 of your friends – and we’ll bring an extra bartender. You could preorder a plated menu, and really go big with steakhouse-style options.

Family-style might be the move for a more fun dining experience. And everybody knows you’re in for a great meal when you see a big ol’ buffet.

And if we don’t have the options, date, and time available, check out the options at Maxie’s or Story Hill BKC. Contact Yolanda Doney at 414-336-1005 or catering@blackshoehospitality.com to reserve your date.

The Grand Tasting, Nov. 18, 6-9 p.m.

ginner

Bring your friends to an epic holiday wine event where you can “try before you buy” at retail-or-better pricing. Save the date and get your tickets for The Grand Tasting, Friday, Nov. 18, here at Blue’s Egg, 6-9 p.m.

We can’t have wine without food — our guests will enjoy fabulous buffet-style creations by co-owner Chef Joe Muench served at food pairing stations.

Liquor and spirits tastings will also be available, along with gift packages and wine discounts courtesy of Story Hill BKC. Each ticket includes a $20 shopping credit for that night. Purchases will be available for pickup at Story Hill BKC beginning on Tuesday, Nov. 22.

  • WHEN: FRIDAY, Nov. 18; 6 p.m. to 9 p.m.

  • WHERE: Blue’s Egg, 317 N. 76th St., Milwaukee, WI 53213

  • HOW: Tickets are $60 and include a $20 shopping credit, tastings, food, tax, and gratuity. Tickets are available at, or by calling, Maxie’s, Blue’s Egg, and Story Hill BKC.

Maxie’s

414-292-3969

6732 W Fairview Ave

Blue’s Egg

414-299-3180

317 N 76th St

Story Hill BKC

414-539-4424

5100 W Blue Mound Rd

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September is Mexico Month

MEXICO

Our August celebration of France was so fantastically delicious, we’re doing it again in September. This time, we’re going to Mexico!

Starting Saturday, Sept. 3, we’ll feature a few specials every day this month showcasing the amazing culinary traditions of Mexico. Chefs Joe, Erick, Americo, and Victor will bring out a few familiar favorites (maybe chilaquiles, albondigas, or cochinita pibil!), but also explore unique regional cuisines.

Our goal is to serve the best brunch, and we hope you’ll enjoy some of the best Mexican food in Milwaukee this month at Blue’s!

It’s French Month at Blue’s Egg!

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Say it right, Frenchie! A few specials each day throughout August will highlight French influence on food culture throughout the world, and exalt the lighter side of French breakfast, brunch and lunch.

Last year during French Month, our Croque Madame special was so popular, we added it to the main menu. It’s got pulled ham, dijon, saxony cheese gratiné, fondue sauce, fried eggs, and a side salad. Of course, we always have our Ratatouille Omelette, topped off with a little Central Greens basil pesto.

So far this month, we’ve enjoyed specials of classics like Parisian Ham & Risotto Pasta, Coq Au Vin, Quiche Loraine, Magret de Canard, Dinde Gallete, and Salade Niçoise.

We’ve created breakfast homages to regional French cooking with the Lyonnaise Scramble, Omelette Provençale, Pasta Provençale, Brenton Buckwheat Crêpes, the Le Marque-O burger, and an Omelette Forager d’Affinois

We’ve tried our hand at creations such as Jambon en Croute a la Forage, Pan Perdu avec Myrtille Compote, Victor G’s Saucisse de Carnard Scramble, Parisian Omelette, and Fruit de Mer Au Beurre Pimento Plus de Polenta.

Parisian Pasta Risotto is a particularly interesting dish, which arose from a “trend to embrace things Italian and then play fast and loose with them” popular in Paris. Stop on by during the month of August and see what other French specialities we’re cooking up! Vive la France!

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Parisian Pasta Risotto

“It’s my birthday, too, Yeah!” Blue’s Turns 6

It’s been SIX WHOLE YEARS since we first opened here for breakfast in 2010. We’re celebrating on Tuesday, July 12, with $6 Bloody Marys. Plus, it’s still CBGB Tuesday, so you know you can get a Canned Beer ($2) and a Great Burger.

We’re digging out a few deep cuts from our original breakfast and lunch menu, like the Old English Benedict. We might even bring back some stratas and ducks livers! Monkey Bread and To-Go Coffee will be just $1 for the party.

Blue's Patio Birthday Breakfast

Put a Peach on it! Specials July 5-10; Samples July 10

peachweek

Blue’s will be CLOSED on Monday, July 4 to celebrate The Fourth of July, but when we reopen again on July 5, it’ll be “Peach Week” here at all three Black Shoe Hospitality restaurants!

Tree-Ripe Citrus hauls Georgia peaches here to Milwaukee. These are the real deal, and we’ll be mixing them into interesting specials all week.

Tree-Ripe Citrus will also be SAMPLING their peaches here at Blue’s on Sunday, July 10 starting at 7 a.m., hopefully on the patio (weather permitting). Tree-Ripe is also SELLING outside Story Hill BKC on Mondays from 5-7 p.m. (except July 4). Other sampling sessions: Story Hill BKC on Friday, July 8, starting at 5 p.m.; and Saturday, July 9 at Maxie’s, starting at 5 p.m.

Blue’s Dinner Club Season 7: New Heights with Alto-Shaam

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Blue’s Dinner Club Season 7 kicked off on March 11 with visit from Chef Robert Simmelink of Alto-Shaam. As executive chef of a world-class kitchen equipment manufacturer, Chef Robert has worked with chefs from around the country. Chef Robert brought some of his team to work with the Blue’s Crew on a fantastic dinner.

The next episode of Dinner Club is April 8, with Chef Thi Cao – formerly of Buckley’s and Bistro Z – who is one of the founding members of Milwaukee Food for Thought, a dynamic group of Milwaukee chefs who raise money for causes close to their hearts. Tickets are still available and are $95. A portion of the proceeds from each dinner will go to benefit Hunger Task Force – Free & Local.

For tickets, contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com.

Season 7: “Yes, Chef! Pt. 3”

Robert Simmelink : Alto-Shaam

Friday, March 11, 2016

Reception and Tasting

Beef Tongue Taco chili sauce • House-Cured Proscuitto-Wrapped Pickled Beans balsamic • Smoked Whitefish Spread thin crackers • Roasted Cauliflower Hummus chili paste, chives

Sauvignon Blanc, Les Deuz Tours, France; Dry Riesling, Rohracker, Italy;

Red Blend, Columbia Crest, WA; Malbec, MDZ, Argentina

The Setting

Boston Brown Bread

Foie Gras Spread, Bacon Jam, Goat Cheese and Apple Butter

Late Harvest Gewürztraminer, Roberston Winery, Robertson Valley, South Africa 2014

Fish

Swordfish

Slow Poached & Seared, Olive Peperonata, Creamy Polenta, Pine Nuts

Rosé of Sangiovese, Fattoria Di Basciano, Tuscany, Italy 2015

Salad

A Sundry Salad

Mushroom Tart, Smoked Parsnip, Salted Roasted Beets, Pickled Carrots, Fruits, Shaam Yogurt, Vanilla Vinaigrette

Pinot Noir, DeLoach, Le Roi, Monterey/Sonoma/Mendocino, CA 2013

Entree

Pot Roast

72-Hour, Twice-Baked Potatoes, Carrots, Onions, Celery, Pickled Mushroom, Beurre Rouge, Gravy

Claret, Kokomo, Dry Creek Valley, CA 2011

Dessert

Flourless Chocolate Cake

St. Honore Profiterole, Dolce de Leche, Sour Dough Ice Cream, Chocolate Rocks, Espresso

Sparkling Cava, Santa Monica, Spain

Blue’s Dinner Club Season 7

Please contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com to purchase tickets.

DCspring2016crest

Join us for Blue’s Dinner Club Season 7: “Yes, Chef! Pt. 3.” Chef Joe Muench and the Blue’s Egg team match skills and wits with top chefs for amazing experiences. Everyone enjoys an epic meal – and the chance to give back while you get together.

First up on Friday, March 11 is Chef Robert Simmelink, a MATC culinary alum and executive chef of Alto-Shaam. Robert works with chefs from across the country (and trained the Story Hill BKC team on its coolest toys).

Next up on April 8 is Chef Thi Cao, who has helmed some of our area’s best restaurants. In 2012, Thi began bringing chefs together for Milwaukee Food For Thought, a quarterly collaboration between chefs to raise funds for charities close to their hearts.

We’ll finish up on May 13 with Chef Jan Kelly of Meritagea superb chef and a great friend, who brought her Southern California upbringing into play at an excellent dinner last spring.

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A portion of the proceeds from these dinners will benefit Hunger Task Force – Free & Local.

Season tickets to all three events are $250, which includes food, beverage pairings, tax and gratuity. Tickets for an individual dinner are $95. A portion of the proceeds from each dinner will go to benefit Hunger Task Force – Free & Local. Season tickets include a $25 gift card good at Maxie’s, Blue’s Egg and Story Hill BKC.

Details: Arrive at 6:30 p.m. for appetizers and opening drink; Dinner to be served between 7 and 7:30 p.m. No refunds for season tickets, but tickets are exchangeable and can be given as gifts. All tables are communal, seating 6-10 guests. Cash bar is available, in addition to the drink pairings.

For tickets, contact Sarah Ash at 414-659-1900 or sarah@bluesegg.com.

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