Lasirenenyc Restaurant

Our Appetizers

Salade du Marché

   Mixed Greens Salad with Vinaigrette, Mango, Radish and diced Tomato

   Pâté de Campagne Maison

   Homemade Pâté de Campagne with Pickles and Salad

   Salade de Betteraves

   Oven roasted fresh Beets, diced Apple, toasted Pine Nuts and Brie cheese

   Soupe à l’Oignon gratinée (signature)

   French Onion Soup au Gratin

   Poires rôties au Bleu Fondant

   Roasted fresh whole Pear with melted Blue cheese

   Steak Tartare, Mesclun et Pain grillé

   Steak Tartare served with Mesclum and toasted Bread

   Escargots à la Bourguignonne (rarely served that way)

   Roasted Escargots (1/2 dozen in the Shell) stuffed with Butter, Garlic, Shallots and Parsley

   Sépios sautés à la Provençale sur un lit de Salade

   Sautéed Baby Octopus with Garlic, Parsley, Olive Oil , Tomato and Mushrooms

   Ravioles de Royan au Comté (rare find)

   Sensual little French Ravioli stuffed with Comte cheese in Truffle Cream Sauce

   Tartelette de Chèvre frais aux Echalotes, Truffes, Raisins confits et Voile de vieux Gruyère

   Baked Goat Cheese Tart with Shallots, Truffles, Grape and a Veil of Swiss age 180 days

   Foie Gras au Torchon, recette Maison

   Cold served Foie Gras Torchon style (homemade recipe, subtle but flavorful)

   Seared Foie Gras with Balsamic Duck Glaze  “special occasion” ask your server

   Moules / Mussels: we don’t do French Fries, but we have an excellent Bread with it 🙂  

   Marinières: steamed  in White Wine and fresh Herbs (classic one, found anywhere)

   Rochelaises: steamed with Curry, diced Apple and light Cream (signature)

   Dijonnaises: steamed Mussels with Dijon Mustard Sauce (Americans Favorite)

   Creoles: French Caribbean style (signature)

   Steamed in pink Sauce, Rum, touch of Heavy Cream, with Herbs, mild Spices and Chorizo

    Caviar d’Esturgeon Blanc, Beurre et Pain grillé

   3.53oz – good to share for 2-3 people

   White Sturgeon Malossol Caviar, served with toasted bread and butter