La Sirène Menu

Homemade with dijon and pickles.

Oven-roasted fresh beets, diced apple, pine nuts, and Brie.

Pick a spice level from 1 to 5.

Very rich cheesy sauce and homemade gnocchi.

Baked goat cheese tart with shallots, truffles, grape, and a veil of Swiss cheese aged 180 days. Served with green salad.

Pan Seared, served with salad.

Seared salmon, stewed shiitake, and port wine jus. Gluten-free. Dairy-free.

Signature. Seared moulard duck breast with Michigan's cranberry glaze. Gluten-free.

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.

Seafood linguini with white wine saffron sauce, beautifully dressed with scallop, white meat fish filet, calamari, and shrimp.

Signature, Seared filet mignon topped with foie gras not seared foie gras very important, shallots, port red wine truffle sauce. Gluten-free.

Signature. Frenched rack of lamb with white wine rosemary and truffle au jus. Gluten-free.

Roasted whole Cornish hen au jus.

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

Homemade, Cold served Foie Gras Torchon Style

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