La Sirène

NYC Restaurant Week Winter Edition is around the corner!
We will be serving our Lunch and Dinner Prix Fixes from January 21st to February 9th.
Please note: Restaurant Week menus will NOT be available on Saturday Night at both locations, and during Brunch on Saturday and Sunday at UWS. Our Soho location will be serving Lunch on Saturday & Sunday ONLY.
Check our RW Menus below, respectively for La Sirène SOHO and La Sirène UWS.
Make sure to book your table for the location of your choice!
Bon appétit :)

NYC Restaurant Week 2020 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, 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
  • Seared Hanger Steak
    Choose your Sauce: Aioli, Brandy Peppercorn or Truffle
  • Gnocchi a la Parisienne
    Truffle White Sauce and Swiss au Gratin; The French Mac & Cheese

NYC Restaurant Week 2020 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
  • Escargots Bourguignone (+5)
    Roasted 1/2 dozen Escargots stuffed with Butter, Garlic, Shallots and Parsley
  • 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
    Choose your Sauce: Aioli, Brandy Peppercorn or Truffle
  • Braised Rabbit Dijon à la Crème
    White wine, Dijon lightly creamed Sauce
  • Seared Duck Breast
    with Michigan Cranberry Glaze
  • *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 Scoop
    Cranberry | Coconut | Banana | Mango

NYC Restaurant Week 2020 Winter Edition La Sirène UWS | 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 & Beet Salad
    Mixed Leaf Lettuce and Oven Roasted Beets
  • 1/2 roasted Pear and Blue Cheese
    with Salad and Balsamic Glaze
  • *SECOND COURSE*
  • Shepherd's Pie
    Stewed Ground Beef, Herbs, Tomato, Onion Covered with Mashed Potato and Swiss Baked au Gratin
  • Seared 4oz Duck Breast with Port Wine Sauce
    a Sample of the Seared Duck Breast we serve :)
  • Seared Salmon with Dijonnaise Sauce
    Petite Filet of Salmon with Dijon Mustard and Heavy Cream
  • Filet de Boeuf Poêlé Au Jus
    Seared Beef Filet Mignon "Au Jus"

NYC Restaurant Week 2020 Winter Edition La Sirène UWS | Dinner $42

  • *FIRST COURSE*
  • French Onion Soup
    Roasted bread with Swiss au Gratin
  • Home-made Pâté de Campagne
    Served with Cornichons and Salad
  • Potato Leek Soup

  • Vegetable Salad
    Green Leaves, Radicchio & Mixed Vegetables
  • Escargots Bourguignone (+5)
    Roasted 1/2 dozen Escargots stuffed with Butter, Garlic, Shallots and Parsley
  • *SECOND COURSE*
  • Oven Roasted Cornish Hen au Jus

  • Fish of the Day

  • Pan Seared Hanger Steak Sauce au Poivre
    with Brandy Peppercorn Sauce
  • Braised Rabbit Saddle with Dijon Sauce

  • Filet de Boeuf Poêlé Truffle Sauce (+8)
    Seared Filet Mignon, Truffle Sauce
  • *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
  • Choux Chantilly
    2 pieces of Puff Pastry stuffed with homemade Chantilly Confection Sugar
  • Ice Cream or Sorbet, 1 big Scoop
    Flavor du Jour