[New York] La Sirene
There are a few ways to lure me into a restaurant and one of them is with wine, filet mignon, and foie gras… all in one dish. On top of the fact that most entrees are drenched in wine, you can byob (bring your own bottles) to dinner. Grab some bottles, cash money, and raging alcoholics good company and you are all set.
BYOB (Pinot and Malbec)
No corkage fee (holla) but remember it is cash only!
Roasted Escargots with Butter and Garlic Sauce ($13.95 for 1/2 dozen)
The sauce tasted like it was pesto-based and the snails were cooked tender. Pretty good.
Homemade Pate de Campagne with Pickles and Salad ($9.75)
The pate was a tad salty. I would not get this again next time.
Seared Filet Mignon with Foie Gras (Pate Style), Shallots, Port, and Red Wine Truffles Sauce ($34)
The filet mignon and foie gras in one bite must have been the result of a divine intervention. It was a well executed dish but you have to have a certain palate to like it due to the truffles. The truffles cancelled out the sweetness of the port (sweet dessert wine) in the sauce. The red wine sauce had a very strong and distinct truffle flavor, which can be tricky if you don’t expect it. Truffles taste like garlic with an aftertaste of gas (don’t laugh, I am serious). If you have never tasted truffles before, I would not recommend getting this as your first time trying truffles. I would only recommend this if you already know what truffles taste like.
Seared Moulard Duck Breast with Cherry, Port, and Red Wine Sauce ($32.50)
This was really good all around. My friend left the cooking choice to the chef, who cooked the duck medium rare. The sauce on this was sweet due to the port and paired well with the savory meat. I actually liked this sauce better than the truffle red wine sauce on my own filet mignon. Towards the end, I just started dipping my filet mignon into this sauce instead, which tasted very good together.
Entrees are served with unlimited vegetables: eggplant, string beans, cauliflower puree, and carrot puree. The carrot puree was very good with the red meats. The other vegetables did not taste that great and the cauliflower puree was kind of foul (just leave it alone). Overall, the vegetables were not instrumental to our meal and we didn’t need a second round but it made us feel better to have some vegetables on the table that we pretended to eat.