Margaux by La Sirène

Name: Margaux by La Sirène
Address: 238 Madison Ave, New York, NY

French restaurant, 238 Madison Ave, New York, NY

VeganScore 10

Râble De Lapin Braisé À La Dijonnaise — Braised young rabbit with mushrooms, white wine, carrot, Dijon, and pearl onion
Kassulet Toulousain De La Maison — Cassoulet Toulouse style (cannellini beans, carrots, tomato, garlic duck confit, slab bacon, and pork sausage, all braised with noble duck fat, white stock, and foie gras jus)
Caille Rôtie Sur Pommes Sautées Au Curry, Déglaçée Au Jus — Roasted “quail and a half,” sautéed curried apple, pearl onion, and grape demi-glace
Linguini Aux Fruits De Mer — Seafood linguini with white wine saffron sauce, dressed with scallop, mussel, white meat fish filet, calamari, and shrimp
Carré D'agneau Rôti Au Jus De Romarin — Frenched rack of lamb with white wine, rosemary, and truffle au jus
Tournedos Rossini — Seared filet mignon, topped with foie gras, shallots, port, and truffle sauce

Steak Tartare — Served with our mixed greens and toasted bread
Escargots À La Bourguignonne — Roasted escargots with butter, garlic, shallot, and parsley
Ravioles De Royan Au Comté — Sensual little French ravioli stuffed with Comté cheese in truffle cream sauce
Tartelette De Chèvre Frais — Baked goat cheese tart with shallots, truffles, grape, and a veil of 180-days-old Swiss
Foie Gras Au Torchon — Cold foie gras served torchon style
Seared Foie Gras — With balsamic duck glaze (for special occasions)
Moules Marinières — Steamed in white wine and fresh herbs (classic)
Moules Rochelaises — Steamed with curry, diced apple, and light cream
Moules Dijonnaises — Steamed with Dijon
Moules Creoles — French Caribbean style. Steamed in pink sauce, rum, touch of heavy cream, with herbs, mild spices, and cilantro

Menu