Chef's Amuse-Bouche
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First Course

 

Fall Market Salad,
Organic Lettuces, Roasted Root Vegetables,
Goat Cheese, Candied Pecans, Herb Oil,
Aged Sherry Vinaigrette
16

 

Yellowfin Tuna "Crudo",
Soy-Lime Glaze, Pickled Peach, Radish, Cucumber,
Jalapeño, Wasabi Crème Fraîche
21


Warm Duck Confit,
Baby Arugula, Roquefort, Black Mission Fig Jam,
Roasted Shallot Dressing
16



Warm Lump Crabmeat and Wild Mushroom Crêpe,
Fresh Herb Beurre Blanc, White Truffle Oil
23




Purée of Wild Local Mushroom Soup,
Black Truffle Crème, Crouton
16


 
Ligurian Trofie Pasta "Carbonara,"
Hand Rolled Pasta, Soft Poached Egg,
Smoked Bacon, Black Pepper-Parmesan Cream
16

 

Main Course

 

Mediterranean Stone Bass,
Roasted Cauliflower, Jersey Peaches, Corn,
Caper, Raisin, Madras Curry Emulsion
36


Sustainably Raised Ocean Farmed Patagonian Salmon,
Braised Red Cabbage, Creamed Whole-Grain Mustard Spaetzle,
Celery Root, Apple, Fennel, White Truffle Oil
38



Atlantic Skate Wing,
Braised Fennel, Kalamata Olives, Fingerling Potatoes,
Preserved Lemon-Herb Glaze
36

Beef "Duo"
 Grass Fed Filet of Beef and Braissed Short Rib,
Baby Carrots, Haricot Vert, Bacon, Potatoes Purèe,
Horseradish Creme, Beef Jus
48

 

Dijon and Pistachio Encrusted Lamb Sirloin,
Orange Braised Belgian Endive, Red Quinoa, Fig Purée,
Rosemary Lamb Jus
42

 

Honey and 5 Spice Glazed Duck Breast,
Caramelized Brussels Sprouts, Pecans, Cranberries,
Butternut Squash, Black Pepper and Orange Duck Jus
46

 

 

 Last Update 10/13/17


Lorena's is committed to working with local organic, sustainable, and environmentally conscious New Jersey, New York and Pennsylvania farms. In doing so Lorena's team is able to prepare and serve you a cuisine that is not only healthy but thoughtful. Please enjoy