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


Puree of English Soup,
Za'atar, Freshly Grated Lemon Zest,
Crispy Country Ham, Brioche Croûton
12

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

 

Main Course

 

Roasted Barramundi,
Fresh Pea Risotto, Fine Herbs,
Beet-Horseradish Emulsion
36



Roasted Atlantic Salmon,
Braised Morels, Roasted Sunchokes, Ramps, Carrot Puree,
Mushroom Emulsion
38



Seared Diver Sea Scallops,
Green and White Asparagus, English Peas,
Fingerlings, Carrot-Ginger Emulsion
42



Red Wine Poached Filet of Grass Fed Beef,
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 Chard and Confit Leg Meat,
Crisp Sunchoke, Celeriac-Green Apple Purée,
Star Anise Duck Jus
48

 

 

 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