Lasirenenyc Restaurant

Our Entrees

Poisson frais du Marché

Fresh Market Fish

Gnocchi Parisian au Gratin (from Paris, not Italy)

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

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

Seared wild Alaskan Pollock with mixed Peppercorn and Brandy Sauce

Coquelet farci au Pain à l’Ail et Huile d’Olive extra vierge, rôti, Jus Grand-Mère

Roasted Cornish Hen stuffed with Garlic, Herbs, extra virgin Olive Oil, Bread, Bacon Bits, Cocktail Onion, Mushroom au Jus

 Filet de Porc, Sauce aux Champignons

Seared Pork Tenderloin, sliced with Mushrooms, Port Wine, lightly creamed Sauce

Onglet Poêlé à la Luchonaise (signature, not found in NYC or anywhere!)

Slowly seared, Butter only Hanger Steak, roasted Garlic, Parsley

Caille rôtie sur Pommes sautées au Curry, Raisins frais, déglaçée au Jus

Pan roasted “1 Quail and 1/2”  sautéed curried Apple, Pearl Onion and Grape Demi Glaze

Lapin braisé, Dijon à la Crème, Vin Blanc et Garniture aromatique

Braised young Rabbit with Mushrooms, White Wine, Carrot, Dijon and Pearl Onion

Linguini aux Fruits de Mer

Seafood linguini with White Wine Saffron Sauce, dressed with Scallop,

Mussel, white meat Fish Filet, Octopus and Shrimp

 Kassulet Toulousain de la Maison (signature winter dish. Served year round upon customer request)Cassoulet Toulouse 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 🙂

Magret de Canard (D’Artagnan Moulard, signature)

Seared Moulard Duck Breast, with Michigan Cranberry Glaze

 Carré d’Agneau au Jus de Truffes (signature)

Frenched Rack of Lamb with White Wine, Rosemary and Truffle au Jus

Tournedos Rossini (very popular signature)

Seared Filet Mignon topped with Foie Gras (not seared Foie Gras, very important), Shallots, Port

Red Wine, Truffle Sauce. Absolute luxury! Combine Foie Gras, Meat and

Sauce all together for the most savory bites. Enjoy!