LA SIRENE

Fresh Market Fish

From Paris, not Italy. 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

Not found in NYC or else! Slowly seared, Butter only Hanger Steak, roasted Garlic, Parsley

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

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 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

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

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!

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

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!

Classic Upside-Down caramelized Apple Tart. Have It Flambée! For an additional charge

Short Crust, Fine Pastry Cream, Fresh Strawberry, Whipped Cream

Tangy and mild, this is a great match with cured meats

18 months old Parmesan, White American

The Soprano, but with truffle mushroom and truffle oil! Heaven! Black truffles dress this fondue beautifully!

The finest, most traditional Swiss fondue (180 days old)

Comes with a tray of Seasonal Fruits, Banana Cake and White Chocolate Cake

Toasted Bread with Swiss au Gratin

Little pillow ravioli stuffed w/Garlic, Comte and Parsley

Served with Cornichons, Pearl Onion and Salad

With Radish, diced Tomato and Mango, Vinaigrette Dressing

With Brie Cheese, diced Apple

Mushroom, Brandy Light Cream Sauce

Ask Waiter

The Classic French Way

Sauce du Chef

Truffle White Sauce and Swiss au Gratin; the French Mac & Cheese

Crouton and Swiss au Gratin

Served with Cornichons, Pearl Onion and Salad

Comte Cheese and Garlic little Raviolis with Cream and Truffle

Served with Salad and Balsamic Glaze

Roasted 1/2 dozen Escargots, stuffed with Butter, Garlic, Shallots and Parsley

Cooked a la Minute for you

Chef's Sauce of the moment. Ask Waiter

Chef's Sauce of the Day

With White Wine, Dijon lightly Creamed Sauce

With Michigan Cranberry Glaze

French Banana Pudding w/ home smashed Nila style Waffers, Vanilla Grand Marnier Custard

Puff Pastry stuffed with Vanilla Grand Marnier Custard, topped with Caramel

Puff Pastry stuffed with Vanilla Ice Cream, topped with Dark Chocolate and Whipped Cream

Flavor of the Day. Ask Waiter

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

Rarely served that way. Roasted Escargots (1/2 dozen in the Shell) stuffed with Butter, Garlic, Shallots and Parsley

Rare find. 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

steamed in White Wine and fresh Herbs (The classic)

steamed with Curry, diced Apple and light Cream

steamed Mussels with Dijon Mustard Sauce (Americans Favorite)

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

Fresh Market Fish

From Paris, not Italy. 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

Not found in NYC or else! Slowly seared, Butter only Hanger Steak, roasted Garlic, Parsley

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

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 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

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

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!

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

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!

Classic Upside-Down caramelized Apple Tart. Have It Flambée! For an additional charge

Short Crust, Fine Pastry Cream, Fresh Strawberry, Whipped Cream

Toasted Bread with Swiss au Gratin

Little pillow ravioli stuffed w/Garlic, Comte and Parsley

Served with Cornichons, Pearl Onion and Salad

With Radish, diced Tomato and Mango, Vinaigrette Dressing

With Brie Cheese, diced Apple

Mushroom, Brandy Light Cream Sauce

Ask Waiter

The Classic French Way

Sauce du Chef

Truffle White Sauce and Swiss au Gratin; the French Mac & Cheese

Crouton and Swiss au Gratin

Served with Cornichons, Pearl Onion and Salad

Comte Cheese and Garlic little Raviolis with Cream and Truffle

Served with Salad and Balsamic Glaze

Roasted 1/2 dozen Escargots, stuffed with Butter, Garlic, Shallots and Parsley

Cooked a la Minute for you

Chef's Sauce of the moment. Ask Waiter

Chef's Sauce of the Day

With White Wine, Dijon lightly Creamed Sauce

With Michigan Cranberry Glaze

French Banana Pudding w/ home smashed Nila style Waffers, Vanilla Grand Marnier Custard

Puff Pastry stuffed with Vanilla Grand Marnier Custard, topped with Caramel

Puff Pastry stuffed with Vanilla Ice Cream, topped with Dark Chocolate and Whipped Cream

Flavor of the Day. Ask Waiter

Tangy and mild, this is a great match with cured meats

18 months old Parmesan, White American

The Soprano, but with truffle mushroom and truffle oil! Heaven! Black truffles dress this fondue beautifully!

The finest, most traditional Swiss fondue (180 days old)

Comes with a tray of Seasonal Fruits, Banana Cake and White Chocolate Cake

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

Rarely served that way. Roasted Escargots (1/2 dozen in the Shell) stuffed with Butter, Garlic, Shallots and Parsley

Rare find. 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

steamed in White Wine and fresh Herbs (The classic)

steamed with Curry, diced Apple and light Cream

steamed Mussels with Dijon Mustard Sauce (Americans Favorite)

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

Fresh Market Fish

From Paris, not Italy. 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

Not found in NYC or else! Slowly seared, Butter only Hanger Steak, roasted Garlic, Parsley

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

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 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

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

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!

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

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!

Classic Upside-Down caramelized Apple Tart. Have It Flambée! For an additional charge

Short Crust, Fine Pastry Cream, Fresh Strawberry, Whipped Cream

Toasted Bread with Swiss au Gratin

Little pillow ravioli stuffed w/Garlic, Comte and Parsley

Served with Cornichons, Pearl Onion and Salad

With Radish, diced Tomato and Mango, Vinaigrette Dressing

With Brie Cheese, diced Apple

Mushroom, Brandy Light Cream Sauce

Ask Waiter

The Classic French Way

Sauce du Chef

Truffle White Sauce and Swiss au Gratin; the French Mac & Cheese

Crouton and Swiss au Gratin

Served with Cornichons, Pearl Onion and Salad

Comte Cheese and Garlic little Raviolis with Cream and Truffle

Served with Salad and Balsamic Glaze

Roasted 1/2 dozen Escargots, stuffed with Butter, Garlic, Shallots and Parsley

Cooked a la Minute for you

Chef's Sauce of the moment. Ask Waiter

Chef's Sauce of the Day

With White Wine, Dijon lightly Creamed Sauce

With Michigan Cranberry Glaze

French Banana Pudding w/ home smashed Nila style Waffers, Vanilla Grand Marnier Custard

Puff Pastry stuffed with Vanilla Grand Marnier Custard, topped with Caramel

Puff Pastry stuffed with Vanilla Ice Cream, topped with Dark Chocolate and Whipped Cream

Flavor of the Day. Ask Waiter

Tangy and mild, this is a great match with cured meats

18 months old Parmesan, White American

The Soprano, but with truffle mushroom and truffle oil! Heaven! Black truffles dress this fondue beautifully!

The finest, most traditional Swiss fondue (180 days old)

Comes with a tray of Seasonal Fruits, Banana Cake and White Chocolate Cake