La Sirène

French restaurant, 416 Amsterdam Ave, New York, NY

VeganScore 30

Menu

Mains

• Poisson Frais Du Marché — Fish fresh from the market.
• Gnocchi Parisiens Au Gratin — Parisian gnocchi with truffles, Mornay sauce, and Swiss cheese.
• Coquelet Rôti Au Jus — Roasted Cornish game hen au jus, prepared à la minute.
• Filet De Porc — Seared pork tenderloin, sliced and paired with a mixed berries sauce.
• Steak D’humeur, Sauce Luchonaise — Butcher’s cut of the day, slowly seared with butter, roasted garlic, and parsley.
• Langue De Bœuf Moutarde À L’ancienne — Slow-cooked beef tongue with potato, carrots, onions, and capers.
• Râble De Lapin Braisé À La Dijonnaise — Young rabbit braised in creamed Dijon and white wine with mushrooms, carrots, and pearl onions.
• Filet Au Poivre — Smashed black peppercorn filet mignon (not spicy), cream and veal stock sauce.
• Kassulet Toulousain De La Maison — Cannellini beans, carrots, tomato, garlic duck confit, slab bacon, and pork sausage braised with duck fat, white stock, and foie gras jus.
• Linguini Aux Fruits De Mer — Seafood linguini with white wine saffron sauce, scallop, mussel, white-meat fish filet, calamari, and shrimp.
• Magret De Canard — Seared Moulard duck breast with a Michigan cranberry glaze.
• Pavé De Saumon — Seared salmon, stewed shiitake mushrooms, and port wine jus.
• Carré D’agneau En Persillade — Pan-roasted rack of lamb encrusted with Dijon mustard, breadcrumbs, parsley, and garlic.
• Tournedos Rossini — Seared filet mignon crowned with foie gras, shallots, port wine, and truffle sauce.

Starters

• Salade Du Marché — Baby lettuce and radicchio with seasonal fruits, tomato, radish, and Dijon, olive oil, and red wine dressing. Vegan
• Pâté De Campagne Maison — 100 percent homemade pâté served cold with onions, pickles, and Dijon.
• Salade De Betteraves — Oven-roasted fresh beets, diced apple, sunflower seeds, and Brie cheese.
• Soupe À L'oignon Gratinée — French onion soup au gratin, a perennially comforting classic.
• Poires Rôties Au Bleu Fondant — Roasted fresh whole pear with melted blue cheese.
• Salade De Foie De Volaille — Sautéed chicken liver with onion, fresh salad, deglazed port wine, and balsamic reduction.
• Tartare De Bœuf — Steak tartare served with tossed mixed greens and toasted bread.
• Escargots À La Bourguignonne — Half-dozen escargots baked in the shell, stuffed with butter, garlic, shallots, and parsley.
• Ravioles De Royan Au Comté — French ravioli stuffed with Comté cheese and served in truffle cream sauce.
• Tartelette De Chèvre Frais Voilée Au Vieux Gruyère — Baked goat cheese tart with shallots, truffles, grapes, and a veil of 180-day-old Swiss.
• Foie Gras Au Torchon, Recette Maison — Cold torchon-style foie gras, or seared foie gras with balsamic duck glaze for special occasions. Sourced from Hudson Valley Farms.
• Moules — Mussels with house bread, available Marinières, Rochelaises, Dijonnaises, or Créoles.

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