LA SIRÈNE SOHO
Kitchen operating hours:
Monday: 4:00 PM - 10:00 PM
Tuesday: 4:00 PM - 10:00 PM
Wednesday: 4:00 PM - 10:00 PM
Thursday: 4:00 PM - 10:00 PM
Friday: 4:00 PM - 11:15 PM
Saturday: 4:00 PM - 11:15 PM
Sunday: 4:00 PM - 10:00 PM
✦ Indoor and outdoor seating
✦ BYOB from Sun. to Thur.*
✦ 10% off your bill if you pay with crytocurrency
✦ Parties over 6 people will have 20% gratuity applied on the check
*BYOB No corkage fee Sunday through Thursday, excluding Holidays. Limit: 1 Bottle of Wine (75 cl) for 2 persons for a party of a maximum 6 people. Cash only please.
LA SIRÈNE SOHO - PAYMENT INFORMATION
We accept CASH, AMEX (strongly preferred for CC), ALIPAY, WECHAT, APPLE PAY, CHECK, BTC, ETH, XRP. For BYOB, cash only.
Appetizers
Appetizers
Mixed Greens Salad with Vinaigrette, Mango, Radish and diced Tomato
Homemade Pâté de Campagne with Pickles and Salad
Oven roasted fresh Beets, diced Apple, toasted Pine Nuts and Brie cheese
French Onion Soup au Gratin
Roasted fresh whole Pear with melted Blue cheese
Sautéed Baby Calamari with Garlic, Parsley, Olive Oil, Tomato and Mushrooms
Steak Tartare served with Mesclum and toasted Bread
Roasted Escargots (1/2 dozen in the Shell) stuffed with Butter, Garlic, Shallots and Parsley
Sensual little French Ravioli stuffed with Comte cheese in Truffle Cream Sauce
Baked Goat Cheese Tart with Shallots, Truffles, Grape and a Veil of Swiss age 180 days
Cold served Foie Gras Torchon style (homemade recipe, subtle but flavorful)
Ask Your Server
No French Fries, we have an excellent Bread
- Marinières: steamed in White Wine and fresh Herbs (The classic)
- ✷ Rochelaises: steamed with Curry, diced Apple and light Cream (Signature)
- Dijonnaises: steamed Mussels with Dijon Mustard Sauce (Americans Favorite)
- ✷ Creoles - French Caribbean style : steamed in pink Sauce, Rum, touch of Heavy Cream, with Herbs, mild Spices and Chorizo (Signature)
We use only pink Himalayan salt in our premises
Entrees
Entrees
Fresh Market Fish
With Truffles, Mornay (White Sauce) and Swiss cheese. The French Mac and Cheese!
Roasted Cornish Hen “Au Jus”, cooked À La Minute for you 🙂
Seared Pork Tenderloin, sliced with Mushrooms, Port Wine, lightly creamed Sauce
Slowly seared, Butter only Hanger Steak, roasted Garlic, Parsley
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!
Roasted “1 Quail and 1/2” sautéed curried Apple, Pearl Onion and Grape Demi Glaze
Braised young Rabbit with Mushrooms, White Wine, Carrot, Dijon and Pearl Onion
Seafood Linguini with White Wine Saffron Sauce, dressed with Scallop, Mussel, white meat Fish Fillet, Calamari and Shrimp
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 very rich dish was served to warriors defending their village! Don’t take it if you can’t bear it 😉
Seared Moulard Duck Breast with Michigan Cranberry Glaze
We use only pink Himalayan salt in our premises
Desserts
Desserts
My version of banana pudding. It’s served cold, and it’s not a crème brulée! Made With Homemade Smashed “Nila” Style Waffles and Special Home Vanilla Grand‑ Custard
The choice of three flavors of homemade ice cream or sherbet
Choux puff pastry stuffed with home Chantilly Confectioned Sugar
Stuffed Choux With Fine Grand-Marnier French Vanilla Cream, Topped With Fresh Blond Caramel, Sliced toasted Almond
Classic Upside-Down caramelized Apple Tart.
Have It Flambée!
Whipped Egg Whites Meringue Cover Up With Caramel Floating in Crème Anglaise Flavored With a Touch of Grand Marnier
Three Cheese Platter Brie, 180 Days Old Swiss and Blue Cheese
Dark Lava Chocolate Cake and Homemade Coconut Sherbet
Popular Dessert. Made With Bitter Sweet Dark Chocolate!
Short Crust, Fine Pastry Cream, Fresh Strawberry, Whipped Cream