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

Puree of English Soup,
Za'atar, 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 Barramundi,
Fresh Pea Risotto, Fine Herbs,
Beet-Horseradish Emulsion

Roasted Atlantic Salmon,
Braised Morels, Roasted Sunchokes, Ramps, Carrot Puree,
Mushroom Emulsion

Seared Diver Sea Scallops,
Green and White Asparagus, English Peas,
Fingerlings, Carrot-Ginger Emulsion

Red Wine Poached Filet of Grass Fed Beef,
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 Chard and Confit Leg Meat,
Crisp Sunchoke, Celeriac-Green Apple Purée,
Star Anise Duck Jus



 Last Update 5/11/2017

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