Chef's Amuse-Bouche

First Course


Spring Market Salad,
Organic Lettuces, Roasted Beets, Candied Walnuts,
Cured Country Ham, Goat Cheese,
Balsamic-Black Truffle Vinaigrette


Salmon Tartare,
Radish, Cucumber, Crème Fraîche, Wasabi Tobiko,
Crisp Wonton

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

Green Asparagus Soup,
Za'atar Whipped Ricotta, Freshly Grated Lemon Zest,
Crispy Country Ham, Brioche Croûton

Grilled Octopus,
Shaved Fennel, Blood Orange, Black Olive, Scallion,
Toasted Coriander, Crustacean Oil


Main Course


Roasted Diver Sea Scallops,
Risotto of English Peas and Fine Herbs,
Red Beet-Horseradish Emulsion

Roasted Barramundi,
Braised Red Cabbage, Carrot Purée,
Mushroom Emulsion

Pan Roasted Atlantic Salmon,
Green Asparagus, English Peas, Baby Fennel,
Carrot-Ginger Emulsion


Duo of Beef
Red Wine Poached Filet, Braised Beef Short Rib,
Brioche, Glazed Baby Vegetables, Potato Purée,
Purée of Black Truffle and Foie Gras Beef Jus


Almond-Dijon and Brioche Encrusted Rack of Lamb,
Red Quinoa, Orange Braised Endive, Medjool Date Purée,
Goat Cheese Crème, Rosemary Lamb Jus


Honey Glazed Duck Breast,
Rainbow Swiss Chard and Confit Leg Meat,
Crisp Sunchoke, Celery Root-Green Apple Purée,
Star Anise Duck Jus



 Last Update 4/14/2017

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