La Sirène

NYC Restaurant Week 2019 Winter Edition La Sirène SOHO | Lunch $26

  • *FIRST COURSE*
  • French Onion Soup
    Roasted bread with Swiss au Gratin
  • Home-made Pâté de Campagne
    Served with Cornichons and Salad
  • Mixed Greens Salad
    With Radish, diced Tomato and Mango springles, Vinaigrette dressing
  • Oven roasted Beet Salad
    Brie Cheese, diced Apple
  • *SECOND COURSE*
  • Seared Chicken Breast
    Mushroom, Brandy light cream Sauce
  • Seared 4oz Duck Breast with Cranberry Sauce
    A classic, the French way
  • Steak Tartare served with Pugliese Bread
    French classic marinated raw Beef; we do grind the Beef ourselves!
  • Gnocchis à la Parisienne
    Truffle white Sauce and Swiss au Gratin; the French Mac and Cheese

NYC Restaurant Week 2019 Winter Edition La Sirène SOHO | Dinner $42

  • *FIRST COURSE*
  • French Onion Soup
    Roasted bread with Swiss au Gratin
  • Home-made Pâté de Campagne
    Served with Cornichons and Salad
  • Roasted fresh Anjou Pear with Blue Cheese
    Stuffed half Pear with Blue Cheese, served with Salad, Balsamic glaze
  • Quinoa Salad with Goat Cheese and Crudo
    Canadian fresh Goat Cheese, Parsley, chopped Onion, cherry Tomato and diced marinated Salmon with fine Herbs dressing
  • Ravioles de Royan
    Stuffed Comté Cheese and Garlic tiny little Raviolis with cream and Truffle
  • *SECOND COURSE*
  • Oven roasted whole Cornish Hen
    Bacon bits, Mushrooms, Onion, white wine au jus
  • Pan roasted Salmon
    With Saffron, Shallots, light cream Sauce
  • Pan Seared Hanger Steak
    Slow cooked in 100% Butter with Garlic and Parsley
  • Braised Rabbit Dijon à la Crème
    White wine, Dijon lightly creamed, Mushroom, Carrot, Herb jus
  • Steak Tartare served with Pugliese Bread
    French classic marinated raw Beef; we do grind the Beef ourselves!
  • *THIRD COURSE*
  • Banana Brulée
    French Vanilla Custard like Crème Brulée with fresh sliced Banana and smashed Crackers
  • Croquants Caramel
    2 pieces of Puff Pastry stuffed with Vanilla Grand Marnier Custard topped with Caramel
  • Profiterolles
    2 pieces of Puff Pastry stuffed with Vanilla Ice Cream, topped with dark Chocolate and Whipped Cream
  • Ice Cream or Sorbet, 1 big Ball
    Cranberry | Coconut | Banana | Mango

NYC Restaurant Week 2019 Winter Edition La Sirène UWS | Lunch $26

  • *FIRST COURSE*
  • French Onion Soup
    Roasted bread with Swiss au Gratin
  • Cream of Celeri Root with Black Truffle Crudo Salmon
    Velvety Soup with Race and Style
  • Roasted fresh Anjou Pear with Blue Cheese
    Stuffed half Pear with Blue Cheese, served with Salad, Balsamic glaze
  • Devilled Egg over Green Salad
    Hard boiled Egg stuffed with its Yolk, Mayonnaise and Herbs
  • Oven roasted Beet Salad
    Brie Cheese, diced Apple
  • *SECOND COURSE*
  • 1/2 Roasted Cornish Hen au Jus
  • Baked Goat Cheese Tart
    With Shallot, Truffle, Confit Grape and a Veil of old Gruyère
  • Moules Frites | choose between 2 recipes
    Marinières Classic or Creoles (Chorizo, pink Sauce with Rhum)
  • Jambon/Brie Sandwich à la Parisienne
    1/2 Kayser Baguette with Brie and cooked Ham Paris Style
  • Open Face Croque Monsieur or Madame
    Madame is served with sunny side fried Egg | +$3

NYC Restaurant Week 2019 Winter Edition La Sirène UWS | Dinner $42

  • *FIRST COURSE*
  • French Onion Soup
    Roasted bread with Swiss au Gratin
  • A slice of Foie Gras Maison Torchon Style
    Cold, Pâté Style 100% Foie Gras, served with toasted Kayser Baguette, Onion Port Jam
  • Roasted fresh Anjou Pear with Blue Cheese
    Stuffed half Pear with Blue Cheese, served with Salad, Balsamic glaze
  • Cream of Celeri Root with Black Truffle Crudo Salmon
    Velvety Soup with Race and Style
  • Ravioles de Royan
    Stuffed Comté Cheese and Garlic tiny little Raviolis with cream and Truffle
  • *SECOND COURSE*
  • Filet Mignon Crôute de Poivre | +$5
    Black Pepper Crust Brandy demi glaze
  • Pan roasted Salmon
    With Saffron Rice, Pommegranate and Lemon Foam
  • Slow cooked Beef Tongue Gribiche
    Sauce on the side Mayonnaise, Capers, Cornichons and Herbs
  • Braised Rabbit Saddle Financière
    White wine, demi Olive Sauce with Mashed Potatoes
  • Fluffy Gnocchis Parisian Style
    Our Mac and Cheese, cheesy Bechamel with Truffle
  • *THIRD COURSE*
  • Banana Brulée
    French Vanilla Custard like Crème Brulée with fresh sliced Banana and smashed Crackers
  • Croquants Caramel
    2 pieces of Puff Pastry stuffed with Vanilla Grand Marnier Custard topped with Caramel
  • Profiterolles
    2 pieces of Puff Pastry stuffed with Vanilla Ice Cream, topped with dark Chocolate and Whipped Cream
  • Ice Cream or Sorbet, 2 scoops
    Strawberry | Coconut | Banana | Vanilla