Sirene

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

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

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

Receive fresh email newsletter content monthly. Stay up on Oakland&#x27;s latest events, attractions &amp; special offers. Read More ... Sirene is the new restaurant from restaurant partners Paul Einb

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.

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.

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.

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.

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

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