La Sirene UWS

The French Classic, served w/ French Fries and Salad

With Stewed Shiitake & Port Wine Jus. Choice of Fries or Salad. Gluten

With White Wine, Rosemary and Truffle Jus

Slow Cooked with Old Fashioned Seeded Mustard, Dijon

Mussels Steamed in White Wine and Fresh Herbs

Go big: Entrée size comes w/ French Fries or Salad

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

Entrée size comes w/ French Fries or Salad

with Shallot, Caper, Parsley, Lemon Juice

(From Paris, not Italy) Very rich cheesy Sauce and home made Gnocchi. Served with Salad

Sautéed Chicken Liver and Onion, fresh Salad, deglazed Port Wine/Balsamic Reduction/ Red Wine Vinegar Dressing

With Shallot, Truffle, Confit Grape and a veil of Old Swiss. Served with Salad

With Caramelized Onions and Baby Potatoes. Choice of French Fries or Salad

Served with Salad. Madame is served with Sunny Side Fry Eggs

Choice of French Fries or Salad

stuffed with Butter, Garlic, Shallot and Parsley

Served with Lettuce, Tomato, Onion and Mayonnaise. Choice of French Fries or Salad; Bacon/Swiss/Brie/Caramelized Onions for an additional charge; Goat Cheese with Truffles for an additional charge

On Baguette with Kurobuta Pork cooked Ham and Brie Cheese

Homemade Pâté de Campagne with Pickles, Salad and Dijon Mustard

with Cherry Tomato, diced Mango, diced Apple, Dijon, Red Wine, Extra Virgin Olive Oil Dressing

Fresh Market Fish

Made with different varieties of Potato depending on the season, resulting in different levels of crispiness and sweetness

Slow cooked Beef Tongue with Old Fashion Seeded Mustard, Dijon Mustard

(From Paris, not Italy) With Truffles, Mornay (White Sauce) and Swiss cheese. The French Mac and Cheese!

Seared Pork Tenderloin, sliced, served with Mixed Berries Sauce

Seared Salmon, stewed Shiitake with Port Wine Jus

Roasted Cornish Hen "Au Jus", cooked A La Minute for you

Not found in NYC or elsewhere! 7oz slowly seared, Butter only Hanger Steak, roasted Garlic, Parsley

Seared Moulard Duck Breast with Michigan's Cranberry Glaze

Braised Rabbit Saddle, Lightly Creamy White Wine / Dijon Sauce and Pearl Onion

Signature winter dish. Served year round upon 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 handle it

Seafood linguini with White Wine Saffron Sauce, Beautifully dressed with Scallop, Mussel, White Meat Fish Filet, Calamari and Shrimp

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

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

Fresh Seasonal Fruits (ask your server) With Vanilla Ice Cream, Strawberry Sorbet, Homemade Red Berry Jam, Cherry Brandy and Roasted Sliced Almonds

Roasted Half Pear With Vanilla Ice Cream, Chocolate Sauce, Toasted Almonds, Whipped Cream

Short Crust, Fine Pastry Cream, Fresh Seasonal Berries (ask your server), Whipped Cream. Please select one berry variety for your tart (no mix)

The choice of four 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

Dark Lava Chocolate Cake and Homemade Coconut Sherbet

Popular Dessert. Made With Bitter Sweet Dark Chocolate! Good to share

Oven roasted fresh Beets, Poached Egg and toasted Pine Nuts

French Onion Soup au gratin

Sautéed Chicken Liver and Onion, Mixed Salads (sourced Fresh rather than bagged), Deglazed Port Wine/Balsamic Reduction/Red Wine Vinegar Dressing

House Mixed Salads with Radicchio, Endive, diced Mango, diced Apple, Dijon, Red Wine, Extra Virgin Olive Oil Dressing

The way you want them, let your server know

Sausage, Baby Potatoes, Onions and Bacon, Topped with 2 Eggs Any Style

With Shallots, Truffles, Confit Grape and a Veil of Swiss Cheese aged 180 days (from France)

Mussels steamed in White Wine and Fresh Herbs. The Classic!

Kurobuta Pork cooked Ham, grilled Swiss Cheese and Béchamel on a single slice of Bread (topped with fried egg for Croque Madame)

Served with Lettuce, Tomato, Onion and Mayonnaise; Bacon/Swiss/Brie/Caramelized Onions for an additional charge, Goat Cheese with Truffles for an additional charge

Scrambled or stuffed rolled Omelette. Choice: Swiss, Brie, or Goat Cheese for an additional charge; Homemade Cured Salmon for an additional charge; Regular Mushroom for an additional charge; Egg White Only for an additional charge; Kurobuta Pork Cooked Ham for an additional charge; Smoked Bacon for an additional charge; Spinach for an additional charge

w/ homemade Gravlax

w/ Kurobuta Pork Cooked Ham

w/ sauteed Spinach

w/ Foie Gras & Truffles

With warm Maple Syrup, Salted Caramel, House Chantilly, homemade Jam & Mixed Berries

With Cinnamon, Salted Caramel Sauce and warm Maple Syrup served on the side

Large Mixed Berries bowl

w/ Strawberry Butter

for an additional charge

1/2 Baguette with Ham and Brie Cheese

With Shallot, Truffle, Confit Grape and a veil of Old Swiss

Madame is served Toped with Sunny Side Fry Egg

Usually served with Dijon if you desire so. Ask Waiter for any condiments with it

French Classical Lunch Dish

White Sauce (Bechamel) and Swiss au Gratin

White Wine, Onion, Fresh Herbs and a Pinch of Garlic!

Toped with Toasted Bread with 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

For an additional charge. Roasted 1/2 dozen Escargots, stuffed with Butter, Garlic, Shallots and Parsley

Cooked a la Minute for you

Chef Recipe Ask Waiter

For an additional charge. Sauce Perigueux (Truffle Port Wine and Veal Stock)

For an additional charge. With White Wine, Dijon lightly Creamed Sauce

With Organic Blue Berries Sauce

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

House Mixed Fresh Leaf Lettuce, Radicchio and Endive Salad with diced Mango, diced Apple, Dijon/Red Wine Dressing

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

Homemade Pâté de Campagne with Pickles, Salad and Dijon Mustard

French Onion Soup au gratin

Rare Product - Upon Availability. Sautéed Chicken Liver and Onion, fresh Salad, deglazed Port Wine/Balsamic Reduction/Red Wine Vinegar Dressing

Roasted fresh whole Pear with melted Blue cheese

Tell your server how spicy you like your Tartare; available in 1 Scale, 5 Scale

(rare to be served this way) Roasted Escargots (1/2 dozen in the Shell) stuffed with Butter, Garlic, Shallot and Parsley

(rare find) Sensual little French Ravioli stuffed with Comté cheese in Truffle Cream Sauce

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

Cold served Foie Gras Torchon style (homemade recipe, subtle but flavorful). Dairy Free (except Jam)

ask your server

steamed in White Wine and fresh Herbs (classic)

steamed with Curry, diced Apple and light Cream

steamed with Dijon Mustard sauce (Americans favorite)

French Caribbean style

Fresh Market Fish

Made with different varieties of Potato depending on the season, resulting in different levels of crispiness and sweetness

Slow cooked Beef Tongue with Old Fashion Seeded Mustard, Dijon Mustard

(From Paris, not Italy) With Truffles, Mornay (White Sauce) and Swiss cheese. The French Mac and Cheese!

Seared Pork Tenderloin, sliced, served with Mixed Berries Sauce

Seared Salmon, stewed Shiitake with Port Wine Jus

Roasted Cornish Hen "Au Jus", cooked A La Minute for you

Not found in NYC or elsewhere! 7oz slowly seared, Butter only Hanger Steak, roasted Garlic, Parsley

Seared Moulard Duck Breast with Michigan's Cranberry Glaze

Braised Rabbit Saddle, Lightly Creamy White Wine / Dijon Sauce and Pearl Onion

Signature winter dish. Served year round upon 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 handle it

Seafood linguini with White Wine Saffron Sauce, Beautifully dressed with Scallop, Mussel, White Meat Fish Filet, Calamari and Shrimp

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

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

Fresh Seasonal Fruits (ask your server) With Vanilla Ice Cream, Strawberry Sorbet, Homemade Red Berry Jam, Cherry Brandy and Roasted Sliced Almonds

Roasted Half Pear With Vanilla Ice Cream, Chocolate Sauce, Toasted Almonds, Whipped Cream

Short Crust, Fine Pastry Cream, Fresh Seasonal Berries (ask your server), Whipped Cream. Please select one berry variety for your tart (no mix)

The choice of four 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

Dark Lava Chocolate Cake and Homemade Coconut Sherbet

Popular Dessert. Made With Bitter Sweet Dark Chocolate! Good to share

for an additional charge

1/2 Baguette with Ham and Brie Cheese

With Shallot, Truffle, Confit Grape and a veil of Old Swiss

Madame is served Toped with Sunny Side Fry Egg

Usually served with Dijon if you desire so. Ask Waiter for any condiments with it

French Classical Lunch Dish

White Sauce (Bechamel) and Swiss au Gratin

White Wine, Onion, Fresh Herbs and a Pinch of Garlic!

Toped with Toasted Bread with 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

For an additional charge. Roasted 1/2 dozen Escargots, stuffed with Butter, Garlic, Shallots and Parsley

Cooked a la Minute for you

Chef Recipe Ask Waiter

For an additional charge. Sauce Perigueux (Truffle Port Wine and Veal Stock)

For an additional charge. With White Wine, Dijon lightly Creamed Sauce

With Organic Blue Berries Sauce

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

The French Classic, served w/ French Fries and Salad

With Stewed Shiitake Port Wine Jus. Choice of Fries or Salad. Gluten

With White Wine, Rosemary and Truffle Jus

Slow Cooked with Old Fashioned Seeded Mustard, Dijon

Mussels Steamed in White Wine and Fresh Herbs

Go big: Entrée size comes w/ French Fries or Salad

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

Entrée size comes w/ French Fries or Salad

with Shallot, Caper, Parsley, Lemon Juice

(From Paris, not Italy) Very rich cheesy Sauce and home made Gnocchi. Served with Salad

Sautéed Chicken Liver and Onion, fresh Salad, deglazed Port Wine/Balsamic Reduction/ Red Wine Vinegar Dressing

With Shallot, Truffle, Confit Grape and a veil of Old Swiss. Served with Salad

With Caramelized Onions and Baby Potatoes. Choice of French Fries or Salad

Served with Salad. Madame is served with Sunny Side Fry Eggs

Choice of French Fries or Salad

stuffed with Butter, Garlic, Shallot and Parsley

Served with Lettuce, Tomato, Onion and Mayonnaise. Choice of French Fries or Salad; Bacon/Swiss/Brie/Caramelized Onions for an additional charge; Goat Cheese with Truffles for an additional charge

On Baguette with Kurobuta Pork cooked Ham and Brie Cheese

Homemade Pâté de Campagne with Pickles, Salad and Dijon Mustard

with Cherry Tomato, diced Mango, diced Apple, Dijon, Red Wine, Extra Virgin Olive Oil Dressing

Oven roasted fresh Beets, Poached Egg and toasted Pine Nuts

French Onion Soup au gratin

Sautéed Chicken Liver and Onion, Mixed Salads (sourced Fresh rather than bagged), Deglazed Port Wine/Balsamic Reduction/Red Wine Vinegar Dressing

House Mixed Salads with Radicchio, Endive, diced Mango, diced Apple, Dijon, Red Wine, Extra Virgin Olive Oil Dressing

The way you want them, let your server know

Sausage, Baby Potatoes, Onions and Bacon, Topped with 2 Eggs Any Style

With Shallots, Truffles, Confit Grape and a Veil of Swiss Cheese aged 180 days (from France)

Mussels steamed in White Wine and Fresh Herbs. The Classic!

Kurobuta Pork cooked Ham, grilled Swiss Cheese and Béchamel on a single slice of Bread (topped with fried egg for Croque Madame)

Served with Lettuce, Tomato, Onion and Mayonnaise; Bacon/Swiss/Brie/Caramelized Onions for an additional charge, Goat Cheese with Truffles for an additional charge

Scrambled or stuffed rolled Omelette. Choice: Swiss, Brie, or Goat Cheese for an additional charge; Homemade Cured Salmon for an additional charge; Regular Mushroom for an additional charge; Egg White Only for an additional charge; Kurobuta Pork Cooked Ham for an additional charge; Smoked Bacon for an additional charge; Spinach for an additional charge

w/ homemade Gravlax

w/ Kurobuta Pork Cooked Ham

w/ sauteed Spinach

w/ Foie Gras Truffles

With warm Maple Syrup, Salted Caramel, House Chantilly, homemade Jam Mixed Berries

With Cinnamon, Salted Caramel Sauce and warm Maple Syrup served on the side

Large Mixed Berries bowl

w/ Strawberry Butter