Chef's Amuse-Bouche
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First Course

 

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

 

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


Thai Inspired P.E.I. Mussels,
Coconut Broth, Turmeric, Ginger, Kaffir Lime
18

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


Purée of Wild Mushroom Soup,
Crispy Confit Chicken, Walnut Oil, Porcini Syrup,
Celery Hearts, Cranberry-Pecan Crouton
14

 

Grilled Spanish Octopus,
Shaved Fennel, Grapefruit, Black Olive, Scallion, Coriander
18

 

Main Course

 

Roasted Barramundi,
Dupuy Lentils, Foie Gras and Black Truffles,
Red Wine-Port Sauce
42


Roasted Diver Sea Scallops,
Spice Roasted Baby Vegetables, Fennel Cream,
Citrus Sauce
40

 

Gently Cooked Atlantic Salmon,
Black Beans, Blood Sausage, Salsa Verde
38

"Duo" of Beef
Red Wine Poached Filet, Braised Beef Short Rib,
Roasted Baby Vegetables, Carrot Puree, Fingerling Potato,
Mushroom-Truffle Emulsion, Black Pepper Veal Jus
48

 

Almond-Dijon and Brioche Encrusted Rack of Lamb,
Baby Spinach, Artichoke, Picholine Olives, Goat Cheese,
Rosemary Lamb Jus
48

 

Pistachio Encrusted Venison Sirloin,
Braised Red Cabbage, Crispy Spaetzle, Roquefort,
Juniper Game Jus
48

 

 

 

 

Last Update 1/31/2017


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