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Brunch Saturdays and Sundays 12pm-3pm
Thursdays 5pm-9pm.

ADDITIONS TO THE DINNER MENU 

OYSTERS   23
six malpeque bay oysters with yuzu mignonette

BURRATA   21
grilled green asparagus, torn burrata, charred grapefruit, pistachio, bee pollen, pomegranate seeds, basil seeds, mâche, maldon salt, cracked pepper, aged sherry vinaigrette

SPRING PEA SOUP   16
crispy leek, white truffle oil 

MARKET SALAD  18
baby lettuce, charred fava beans, grapefruit, mint, ricotta salata, citrus vinaigrette, croutons

PORK CHOP  36
roasted snake river farms 14oz kurobuta chop, french prunes, kumquat, potato purée, brown butter

RACK OF LAMB   55
herbs de provence, haricot vert, crispy fingerlings, goat cheese, herb butter, rosemary lamb-jus  


APPETIZERS

OLIVE MEDLEY   11
marinated mixed olives in warm extra virgin olive oil, garlic, herbs, chili flakes, citrus zest

SPRING PEA HUMMUS   11
sweet spring peas & chickpea purée, sesame tahini, za'atar, pomegranate molasses, grilled sourdough

PHEASANT TERRINE  14
pheasant and pistachio terrine, served with baby greens, marinated olives, grain mustard, cornichon, grilled sourdough

BURRATA & BEETS  18

shaved fennel, orange, evoo, mâché

SALMON TARTARE   23  
radish, cucumber, wasabi tobiko, crème fraîche, chili oil, sake, crispy wonton

FRENCH ONION SOUP   16
caramelized onions, beef stock, thyme, sherry wine, gruyere, croûton

CRÊPE   21
mushrooms, herb beurre blanc, white truffle oil
add lump crabmeat   10

ESCARGOT    21
6 burgundy snails, garlic-herb butter, puff pastry

ROASTED BEEF BONE MARROW    23
mushroom, bacon and onion marmalade, greens, grilled sourdough

RISOTTO    21
green asparagus, meyer lemon zest, herbs, sardinian pecorino

SEARED HUDSON VALLEY FOIE GRAS   29
black pepper & fennel crusted, poached rhubarb & stawberries, brioche


BURGERS

LR&B BURGER  21
(blend of chuck, short rib, and brisket)
char grilled 8 oz black angus beef patty, lettuce, tomato, balsamic red onion, pickles, special sauce, brioche bun, fries 

BURGER "DRY AGED"   25
(blend of dry aged chuck and dry aged sirloin)
char grilled 8 oz dry aged beef patty, truffle cheese, roasted garlic aioli, brioche bun, fries

add on
aged cabot cheddar   2
truffle cheese  3                    
gluten-free bun  2
neuske bacon   3

MAIN COURSE

ASPARAGUS "DUO"  32
roasted mushrooms, celeriac purée, crispy shallots, goat cheese cremé, pomegranate reduction, sunflower sprouts

add on proteins served “on the side”

6 oz grilled chicken  8   
4 oz grilled salmon  12
5 pc grilled U-15 shrimp  12      

RAVIOLI   32
spring peas & roasted shallots filled ravioli, thyme, crispy garlic, black truffle-mushroom broth

FETTUCCINI  32
mushroom bolognese, red wine, tomato, olive oil, garlic

LINGUN
E   38    
U-15 shrimp, white wine, tomato, garlic, shallots, chilies, mint, basil, jumbo lump crabmeat, breadcrumbs

Gluten-free penne pasta available                                                                     

“MOULES”   35
p.e.i. mussels, pernod, white wine, spring onion, fresh herbs, fries

TROUT  39
poached white asparagus, meyer lemon, celeriac purée, tarragon, trout caviar, brown butter

SCALLOPS  44
blood orange, crispy capers, golden raisins, pine nut, breadcrumbs, sun choke purée 

SALMON   42
roasted broccolini, celeriac purée, crispy garlic, herb oil, lemon 

ROAST CHICKEN   36
pan roasted chicken breast "supreme", sautéed spinach, potato purée, morel mushroom cream 

DUCK   42 
pistachio crusted breast, braised fennel, rhubarb, strawberry, celeriac purée, duck jus* 

FILET MIGNON   52 
8 oz pan roasted filet c.a.b., mushroom-thyme crust, glazed carrots, pomme purée, sauce "au poivre"

STEAK FRITES  
  
usda prime center cut beef rib eye, watercress, sauce "au poivre",  frites
8oz/ 42
14oz/ 62

 

SIDES       

ROASTED FINGERLINGS/10                      
POTATO PURÉE/10                                            
MUSHROOMS/16
WHITE ASPARAGUS GRATINEE/ 21          
TRUFFLE FRIES/10                                  
FRIES/8  
HARICOT VERT/10
GRILLED GREEN ASPARAGUS/ 16          

DESSERT

GELATO  11
vanilla, chocolate, strawberry

SORBET  11
passion fruit or lemon

STRAWBERRY PANNA COTTA  14
champagne macerated strawberries

LEMON TART  16
fresh berries, mint, raspberry purée   

HAZELNUT-PRALINE CHOCOLATE MOUSSE CAKE  16
raspberry coulis  

VANILLA BEAN CHEESECAKE  16
white chocolate curls, blueberry compote  

WARM MOLTEN CHOCOLATE CAKE  16
raspberries purée, vanilla ice cream

CREME BRULEE  16
tahitian vanilla bean custard, caramelized sugar

CHEESE BOARD  25 
served with fresh figs, local honey, cocoa nibs, marcona almonds, freshly sliced baguette


Please inform your server of any food allergies, restrictions or sensitivities*

CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE RISK OF FOODBORN ILLNESS ESPECIALLY IF YOU HAVE    CERTAIN MEDICAL CONDITIONS


Updated 3/19/2024