Because Paris is probably hot and crowded right now, and because everybody takes August off, and because we can’t afford to fly you all to a château in the South of France… we’re going to do this!
We’ve had a lot of Frenchie fun in previous years, and we’re planning to bring out the best dishes from our exploration of this rich and varied cuisine.
Stop by any day this month to try some French specials — except Tuesday, July 4, that’s America’s day. Blue’s Egg will be closed on the Fourth of July. Our other restaurants, Maxie’s and Story Hill BKC, also are closed for the holiday, but Maxie’s will be at Tosa Tonight for the City of Wauwatosa’s Civic Celebration, a free concert by ABBA salute Dancing Queen and FIREWORKS.
Our friends from Maxie’s will also be serving at Milwaukee’s celebration of France, Bastille Days, in Cathedral Square park, July 13-16. Let’s have some fun as we celebrate the country that invented restaurants!
The sun’s out and the patio’s popping! Through summer, we’ll serve brunch on the patio Monday through Friday, weather permitting.
On Saturday and Sunday, it’s a patio bar and lounging area with coffee, mimosas and one of Milwaukee’s Best Bloody Marys, weather permitting.
Blue’s was named one of “8 Great Milwaukee Brunch Spots for Long, Languid Weekend Mornings,” — what could be more summery than drinks on the patio?
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.
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
Rosemary Olive Bread
Roasted Tomato and Provolone Spread
Tanqueray Bloomsbury Negroni
Scallop and Octopus
Blistered Sea Scallop, Charcoal-Grilled Baby Octopus, Spring Onion Risotto
Plymouth Sloe Gin Fizz
Haas Avocado, House-Cured Salmon, Hearts of Palm, Pickled Rhubarb, Salty Almonds, Radish
Twisted Path Gin Gimlet
Slow-Roasted Gin Morel Ragout, Egg Noodles, Charred Asparagus, Sweet Pea Puree, Prune Demi
Fords Gin Martinez
Berry Stew, Olive Oil Orange Cake, Lemon Curd, Chocolate Sponge, Hazelnut
Driftless Glen Double Cask Ramos
New to our Much Loved section, available on the “All Day” menu, every day from 7 a.m. to 2 p.m. …
Smoked Salmon Flat Bread, with dill cream cheese, potato, tomato, onion, crème fraîche, and capers, served with a side of fresh fruit.
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 email@example.com to reserve your date.
Mini Crab Cakes
Bacon Wrapped Water Chestnut
Shrimp Cocktail Crostini
Crispy Bagel Chips with Brie and Pesto
Choice of 5 menu items, 17.95 per guest
Choice of 7 menu items, 20.95 per guest
Add for 2.50 per person for 1; 5.50 per person for 2; 7.50 for 3
Assorted Cheese Platter of Semi-Soft, Aged, and Soft Cheeses, Mixed Berries, House-Made Crackers
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.
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 firstname.lastname@example.org to reserve your date.
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.
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!
We were very excited to see Blue’s Egg named along with some of Wisconsin’s most iconic foods in this OnMilwaukee.com story.
“Brunch at Blue’s Egg looks as satisfyingly scrumptious as it tastes,” according to the post. “Having been voted Milwaukee’s best breakfast four times over, there’s no way you can go wrong with anything on the menu at Blue’s Egg, especially when it comes to the mouth-watering appearance of the dishes.”
We’re happy to hear our hard work has people thinking of us with the likes of Kopp’s Custard, State Fair cream puffs, cheese curds, Miller Park brats, and New Glarus beer. We’re humbled — and getting hungry!
And, btw, we’re @bluesegg on Instagram! We want to see your brunch pics – tag ’em up!
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.
Ratatouille Omelette (photo: Hankr)
Croque Madame (photo: Hankr)
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.
Fruit de Mer au Beurre Pimento
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!
Parisian Pasta Risotto