Chef's Amuse-Bouche
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First Course

 

Winter Market Salad,
Organic Lettuces, Roasted Root Vegetables,
Goat Cheese, Candied Pecans, Herb Oil,
Aged Sherry Vinaigrette
16

 

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


Warm Duck Confit,
Baby Arugula, Endive, Roquefort, Black Mission Fig Jam,
Reduced Port Wine, Roasted Shallot Dressing
16



Warm Lump Crabmeat and Wild Mushroom Crêpe,
Fresh Herb Beurre Blanc, White Truffle Oil
23




Purée of Wild Local Mushroom Soup,
Celeriac, Apple, Black Truffle Salad, Crouton
12


 
Ligurian Trofie Pasta "Carbonara,"
Hand Rolled Pasta, Soft Poached Egg,
Smoked Bacon, Black Pepper-Parmesan Cream
16

 

Main Course

 

Mediterranean Stone Bass,
Roasted Cauliflower, Pear, Corn,
Caper, Raisin, Madras Curry Emulsion
36


Scottish Salmon,
French Green Lentils, Roasted Garlic, Smoked Bacon, Friseé,
Red Wine-Veal Jus
34



Atlantic Halibut,
Braised Fennel, Kalamata Olives, Fingerling Potatoes,
Preserved Lemon-Herb Glaze
38

Beef "Duo"
 Grass Fed Filet of Beef and Braissed Short Rib,
Baby Carrots, Haricot Vert, Bacon, Potatoes Purèe,
Horseradish Crème, Beef Jus
44

 

Dijon and Pistachio Encrusted Lamb Sirloin,
Orange Braised Belgian Endive, Red Quinoa, Fig Purée,
Rosemary Lamb Jus
40

 

Honey Glazed Duck Breast,
Caramelized Brussels Sprout, Pecans, Dried Cranberries,
Butternut Squash, Duck Jus
42

 

 

 Last Update 12/3/17


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