Lasirenenyc Restaurant

Entrees

Poisson Frais Du Marché

Fresh Market Fish……………………………….……Ask Your Server

 

Gnocchi Parisian au Gratin (From Paris, not Italy)

With Truffles, Mornay (White Sauce ) and Swiss cheese . The French Mac and Cheese ! …………………………………23.50

 

Lieu Noir Sauvage d’Alaska à la sauce aux Poivres Mélanges et Cognac

Seared Wild Alaskan Pollock with Mixed Peppercorn and Brandy Sauce …….…………………..………..27.75

 

Coquelet Farci au Pain à L’Ail et Huile d’Olive Extra Vierge, Rôti , Jus Grand-Mère

Roasted Cornish Hen Stuffed with Garlic/ Herb, Xtra Virgin Olive Oil, Bread , Bacon Bits, Cocktail Onion, Mushroom Au Jus…………..……..……26.75

 

Filet Mignon de Porc Rôti , Sauce aux Morilles

Pork Tenderloin, Seared, Sliced With Morels, Port Wine, lightly Creamed Sauce..……………………….……26.75

 

Onglet Poêlé à la Luchonaise (Signature, Not found anywhere in NYC or else !)

Butter Only Seared Hanger Steak, Roasted Garlic, Parsley ………..……….…………………………28.75

 

Caille rôtie Sur Pommes Fruit Sautées au Curry, Raisins Frais, déglacée au Jus

Pan Roasted “ 1 Quail and 1/2” Over Sautéed Curried Caramelized Apples, Grape Au Jus.……………………………..29.75

 

Lapin Braisé Dijon à la Crème, Vin Blanc et Garniture Aromatique

Braised Young Rabbit Braised with Mushroom, White Wine, Carrot, Dijon and Pearl Onion……………………………30.50

 

Linguini aux Fruits de Mer

Seafood linguini w/ White Wine Saffron Sauce, Beautifully dressed with Scallop, mussel, Wild Alaskan Pollock, Octopus and Shrimp…………….……..31.75

 

Kassulet Toulousain de la Maison (Signature Winter dish. Served during Summer, requested by Customers !)

Cassoulet Toulouse’s Style ( My personal recipe: Cannellini Beans, Carrots, Tomato, Garlic Duck Confit, Slab Bacon and Pork Sausage all Braised with Noble Duck fat, White Stock and Foie Gras Jus). This is a Very Rich Dish which was served to Warriors defending their Village !
Don’t take it if you can’t bear it :)…………………….……………………………………….……….31.75

 

Magret de Canard (Rohan D’Artagnan’s crossbreed with Moulard and Pekin) (Signature)

8Oz Seared Rohan Duck Breast, with Michigan’s Cranberry Glaze..………..…….……….……….31.50

 

Carré d’Agneau au jus de truffes (Signature)

7,5 to 8.5 Oz Frenched Rack of Lamb with White Wine Rosemary and Truffle Au Jus …………….……..33.75

 

Tournedos Rossini (Very Popular Signature)

Seared Filet Mignon Topped With Foie Gras ( Not Seared Foie Gras. Very Important), Shallots, Port Red Wine Truffles Sauce. Absolute Luxury! Combine Foie Gras, Meat and Sauce at The Same Time for the Most Savory Bite, Enjoy!!!.………………………..……….……….34.75