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LA SIRENE
La Sirène Soho
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Intimate French Dining in Soho
valutazione
Recensioni
fotografia
menù
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
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
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