La Sirène UWS

True French toast with berries, Chantilly, salted caramel, and maple syrup.

Warm salted caramel and fresh berry coulis.

Banana and chocolate.

Mixed berries bowl.

Served with strawberry butter.

Baby lettuce, radicchio, cherry tomato, and seasonal fruit with Dijon, olive oil, and vinegar dressing.

Oven-roasted fresh beets, mixed greens, pine nuts, topped with poached eggs.

French onion soup au gratin.

vegetarian

Half dozen in the shell with butter, garlic, shallots, and parsley.

Tiny ravioli stuffed with Comté cheese in truffle cream sauce.

Generous thin slices of gravlax.

Hanger steak, eggs, and fries.

Ham, Swiss, and homemade béchamel on baguette; served with salad, with sunny side up eggs for madame.

Ham, Swiss, and homemade béchamel wrapped in a crêpe; with sunny side up eggs for madame.

Lumberjack skillet with fennel sausage, slab bacon, baby potatoes, onions, and two eggs.

Baked goat cheese tart with truffles, shallots, confit grape, and a veil of 180-day-old Swiss.

signature

Lettuce, tomato, onion, and homemade mayonnaise. Add bacon, Swiss, Brie, or caramelized onions for 3 each.

Mussels steamed with white wine, shallots, garlic, and fresh herbs; small or large.

Sautéed chicken liver with onion, port wine, and balsamic reduction.

Bacon and Swiss cheese.

Avocado on sourdough bread with goat cheese and extra virgin olive oil.

With homemade gravlax salmon and Hollandaise sauce.

With Kurobuta pork ham and Hollandaise sauce.

With sautéed spinach and Hollandaise sauce.

With foie gras, truffles, and Hollandaise sauce.

With two add-ons: Swiss, Brie, goat cheese, bacon, ham, fennel sausage, spinach, mushrooms, or caramelized onions.