Three-Tier Caviar Flight
Prestige, Siberian Royal, Oscietra Classic. Served with warm bellinis, Jamón Ibérico, chives, egg
EggsDairy
Oakland, CA
Prestige, Siberian Royal, Oscietra Classic. Served with warm bellinis, Jamón Ibérico, chives, egg
Semi-aged manchego-style cheese
Aged with a firm texture and nutty, buttery depth
Washed in red wine, tangy with subtle fruit notes
Cream-enriched cheese that's silky, lush, and lightly sweet
Light and spreadable, slightly tangy
Soft, pale galician cheese with a delicate milky sweetness
Dry-cured ibérico pork sausage with smoked paprika and warm spice. Rich, supple, and deeply aromatic
Air-cured ibérico pork loin seasoned with paprika and garlic. Lean, silky, and intensely savory with a sweet nutty finish
Thinly sliced italian ham aged for sweetness and depth. Delicate, buttery, and melt-in-your-mouth tender
Wasabi infused casa lotos sotol, flecha blanco tequila, st germain, ginger syrup, honey syrup, lemon juice
Aperol, condessa gin, manzanilla sherry raspberry, lemon
Fino sherry, juliette peach liqueur, mediterranean rosso vermouth, luxardo soda, red seedless grapes
Sake ono, ume plum, raventos blanc de blancs, lemon, red seedless grapes, fuji apple, bayleaf, lemon, egg white trade winds
Weber vodka, port, thyme, lemon, tonic
Ten to one rum, tempus fugit banane liqueur, coconut, platano maduro, lime
Pepper infused grey goose, amaro nonino, mister black, cold brew salted macadamian orgeat, egg white
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
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We can our <strong>Sirene Cocktails</strong> for special occasions, this Sunday is one of them! Name your pickup time, disregard what Toast says aside from the time you chose. Each canned cocktail is
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Sautéed calamari with garlic, parsley, olive oil, tomato, and mushrooms.
Half-dozen escargots baked in the shell, stuffed with butter, garlic, shallots, and parsley.
Foie gras served cold torchon-style, a subtle but flavorful recipe of the house. Sourced from Hudson Valley Farms.
Cold torchon-style foie gras, or seared foie gras with balsamic duck glaze for special occasions. Sourced from Hudson Valley Farms.
Seared foie gras with balsamic duck glaze, for special occasions.
Roasted quail and a half, sautéed in curried apple, pearl onions, and house grape demi-glaze.
Frenched rack of lamb with white wine, rosemary, and truffle au jus.
Pan-roasted rack of lamb encrusted with Dijon mustard, breadcrumbs, parsley, and garlic.
Roasted Cornish game hen au jus, prepared à la minute.
Smashed black peppercorn filet mignon, cream, and veal stock sauce.
Made with different varieties of potato depending on the season.
Toasted baguette, seaweed butter, cantabrian anchovy
Lemon crema, toasted pistachio
Crisp calamari, garlic aioli, toasted baguette
White anchovy, olive oil, parsley, bonilla a la vista chips
Shrimp, red pepper, tomato, fresno, mozarella, monchego mornay, onion, garlic
Allergen information is provided as a guide and is not medical advice. Always confirm with your healthcare provider and inform restaurant staff about dietary restrictions before ordering.
Lillet blanc, citral, lemongrass liqueur cava, club soda
Angels envys bourbon, saffron, fuji apple, bayleaf, lemon, egg white trade winds
Fords gin, white port, mediterranean dry vermouth, orange bitters, dash of ocean waves
Toki japanese, yuzu-lemongrass syrup orange bitters, angostura bitters
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Served with seaweed butter, house-pickled vegetables & toasted baguette
Mussels with house bread, available Marinières, Rochelaises, Dijonnaises, or Créoles.
Roasted fresh whole pear with melted blue cheese.
100 percent homemade pâté served cold with onions, pickles, and Dijon.
French ravioli stuffed with Comté cheese and served in truffle cream sauce.
Oven-roasted fresh beets, diced apple, sunflower seeds, and Brie cheese.
Sautéed chicken liver with onion, fresh salad, deglazed port wine, and balsamic reduction.
Watermelon, feta cheese, fresh mint, and extra virgin olive oil.
Baby lettuce and radicchio with seasonal fruits, tomato, radish, and Dijon, olive oil, and red wine dressing.
French onion soup au gratin, a perennially comforting classic.
Steak tartare served with tossed mixed greens and toasted bread.
Baked goat cheese tart with shallots, truffles, grapes, and a veil of 180-day-old Swiss.
Seared pork tenderloin, sliced and paired with a mixed berries sauce.
Seared pork tenderloin sliced with mushrooms, port wine, and lightly creamed sauce.
Parisian gnocchi with truffles, Mornay sauce, and Swiss cheese.
Cannellini beans, carrots, tomato, garlic duck confit, slab bacon, and pork sausage braised with duck fat, white stock, and foie gras jus.
Slow-cooked beef tongue with potato, carrots, onions, and capers.
Young rabbit braised in creamed Dijon and white wine with mushrooms, carrots, and pearl onions.
Seafood linguini with white wine saffron sauce, scallop, mussel, white-meat fish filet, calamari, and shrimp.
Seared Moulard duck breast with a Michigan cranberry glaze.
Slowly seared butter-only hanger steak dressed in roasted garlic and parsley.
Seared salmon, stewed shiitake mushrooms, and port wine jus.
Fish fresh from the market.
Young rabbit braised in creamed Dijon and white wine with mushrooms, carrots, and pearl onions.
Seared filet mignon crowned with foie gras, shallots, port wine, and truffle sauce.
Hand-carved, toasted sourdough, arbequina oil
Tomatoes, onions, cucumber, feta cheese, oil & vinegar
Chilled lobster, lemon aioli, chives, celery, brioche
Dried tuna loin, quescrem, crushed marconas sherry redux, toasted baguette
Rustic sourdough, garlic, ripe tomato, arbequina oil, sea salt
Rafettos spaghetti, lemon, butter, manchego, toasted breadcrumb, shaved caviar
Brava sauce, fried potatoes, garlic aioli, house spice mix
Smoked trout, cream cheese, lemon, chive, bonilla a la vista chips
Blue crab, lemon aioli, toasted panko, parsley
Mushroom, potato, bechamel, truffle crema
Pressed tuna, lemon juice, piparras, sea salt
Lemon dill white fish, aioli, house made cucumber, milk bread