Chef's Amuse-Bouche

First Course


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


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

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

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

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

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


Main Course


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

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

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

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


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


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



 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