Amuse-Bouche
-

First Course

Chilled Oysters
East Coast Variety, Leek and Cracked Pepper
"Mignonette"

3.50/EA.


Market Salad of Escarole,
Radicchio, Bayley Hazen Blue
Pickled Pears, Candied Walnut, Orange Emulsion
11


Salmon Tartare,
Cucumber, Radish, Crème Fraîche, Wasabi Tobiko
Chili Oil, Sake, Crisp Wonton
18



Friseé Salad of "Pulled" Duck Confit,
Roasted Beet, Apple, Petite Herbs,
Creamy Horseradish Dressing
14



Burrata, Cured Ham, Butternut Squash Pureé,
Grilled Sourdough, Black Truffle Vinaigrette,
Urbana Micro Greens
18



Warm Crêpe of Lump Crabmeat and Wild Mushrooms
Fresh Herb, Beurre Blanc, White Truffle Oil
21




Cream of Asparagus Soup,
Brown Butter, Lemon Zest, Gruyere Toasts
11




Seared Hudson Valley Duck Foie Gras
Dried Fruit Compote, Celeriac Purée
Brioche Croûton
27



Main Course




Local Wild Black Bass,
Braised Fennel, Zucchini, Kalamata Olive
Orange Glaze
38



Wild Arctic Char
Minnesota Wild Rice, English Peas, Spinach "Chiffonade"
Carrot-Ginger Emulsion
38



Wild Atlantic Cod,
Asparagus, Sugar Snaps, Leek, Fresh Herbs, 
Saffron Emulsion
38




Filet Mignon,
Baby Carrots, Shaved Brussels Sprouts, Lardons,
Aligot Potatoes, Reduced Meat Jus 
42



Rack of Lamb with Dijon and Brioche Crust
Baby Spinach, Fingerlings,
Caramelized Artichokes, Merguez Sausage, Lamb Jus
46



Honey Glazed and Pistachio Crusted Duck Breast
Butter Braised Savoy Cabbage, Dupuy Lentils,
Confit Leg Meat, Celeriac Purée, Star Anise Duck Jus
42



Cervena Venison Loin
Braised Red Cabbage, Creamy Spaetzle,
Juniper Game Jus
44



Slow Roasted Pork Shoulder
Glazed Baby Carrots, Roasted Bosc Pear,
Fingerling, Cipollini Onion, Cider Glaze
42

 

 

 Last Update 4/4/18


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