Chef's Amuse-Bouche
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First Course

 

Spring Market Salad,
Organic Lettuces, Roasted Beets, Candied Walnuts,
Cured Country Ham, Goat Cheese,
Balsamic-Black Truffle Vinaigrette
16

 

Salmon Tartare,
Radish, Cucumber, Crème Fraîche, Wasabi Tobiko,
Crisp Wonton
21


Warm Lump Crabmeat and Mushroom Crêpe,
Fresh Herb Beurre Blanc, White Truffle Oil
21


Green Asparagus Soup,
Za'atar Whipped Ricotta, Freshly Grated Lemon Zest,
Crispy Country Ham, Brioche Croûton
14

 
Grilled Octopus,
Shaved Fennel, Blood Orange, Black Olive, Scallion,
Toasted Coriander, Crustacean Oil
18

 

Main Course

 

Roasted Diver Sea Scallops,
Risotto of English Peas and Fine Herbs,
Red Beet-Horseradish Emulsion
42


Roasted Barramundi,
Braised Red Cabbage, Carrot Purée,
Mushroom Emulsion
38



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

36


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
52

 

Almond-Dijon and Brioche Encrusted Rack of Lamb,
Red Quinoa, Orange Braised Endive, Medjool Date Purée,
Goat Cheese Crème, Rosemary Lamb Jus
48

 

Honey Glazed Duck Breast,
Rainbow Swiss Chard and Confit Leg Meat,
Crisp Sunchoke, Celery Root-Green Apple Purée,
Star Anise Duck Jus
48

 

 

 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