Lawrence's Restaurant Launches New Dishes in June – Seafood Platter and Ribeye Steak Now Available

Consumer Center / Comprehensive Report

In the arrival of summer this June, Chef Lawrence has specially curated an all-new seasonal menu, using carefully selected premium ingredients to offer you a richer and more thoughtfully prepared gourmet feast. Why not celebrate the Dragon Boat Festival with family and friends by dining at Lawrence’s and enjoying a sumptuous meal with exquisite chef-prepared dishes? Available starting June 1st, Lawrence's Restaurant sincerely invites you to join in the celebration.

▲ Premium OMAHA Dry-Aged Ribeye Steak. (Photo / Provided by the merchant)

Premium OMAHA Dry-Aged Ribeye Steak
12oz. U.S. Prime OMAHA Dry Aged Rib Eye
Carefully selected USDA-certified PRIME grade American beef, dry-aged for over 21 days by the century-old professional meat supplier OMAHA STEAK, enhances the tenderness and flavor of the beef. Lawrence's Restaurant has imported a professional ultra-high-temperature oven capable of reaching 2500°F, which locks in the juices of the steak instantly, delivering a perfect balance of caramelized crust and tender texture in every bite.

▲ Pan-Seared Rossini Lamb Tenderloin. (Photo / Provided by the merchant)

Premium Chilled Tenderloin 6oz & Pan-Seared King Prawns
U.S Prime Fillet Mignon &Tiger Prawn
Made with USDA-certified PRIME grade American tenderloin, dry-aged professionally for 28 days. The chef goes the extra mile by trimming away half the weight to preserve only the most tender, lean, and center-cut portion free of sinew and fat, paired with firm and juicy king prawns — an excellent choice you shouldn’t miss.

▲ Premium Chilled Tenderloin 6oz & Pan-Seared King Prawns. (Photo / Provided by the merchant)

Rossini New Zealand Lamb Tenderloin
Seared Lamb Fillet with Foie Gras
Originating in the mid-19th century, Rossini dishes are often paired with foie gras and beef tenderloin. To cater to lamb lovers, the chef has specially selected New Zealand lamb tenderloin, which offers a perfect balance of lean, tender texture and flavor, making it an effortlessly elegant and satisfying dish. The melt-in-your-mouth foie gras adds the perfect finishing touch.

▲ Marseille Seafood Platter. (Photo / Provided by the merchant)

Marseille Seafood Platter
Seafood Bouillabaisse
This seafood delicacy from the Mediterranean coast of France is also considered a famous Provençal dish. The chef uses a variety of fresh, carefully selected seafood such as fish, scallops, mussels, and Atlantic lobster tails, and prepares them in a classic style with olive oil, onions, celery, thyme, bay leaves, and saffron for a richly flavored stew — a must-try for seafood enthusiasts.

▲ Grilled Royal Berkshire Pork Tomahawk Chop from Local Breeds. (Photo / Provided by the merchant)

Grilled Royal Berkshire Pork Tomahawk Chop from Local Breeds 16 oz.
Roasted Berkshire Black Pork Tomahawk
Sourced from the genealogy of Kagoshima black-haired pigs in Japan and raised in the pristine environment of Guanshan Township, Taitung, Taiwan, with full traceability and strict controls on feed and medication. Fed with locally grown high-quality rice by-products, these 'Royal Black Pigs' have earned a stellar reputation. Lawrence's Restaurant selects this premium ingredient and prepares it with great care, ensuring food safety and a delicious medium-well doneness. You’ll taste the sweet, fragrant pork flavor, the caramelized aroma from the bone edge, and the tender yet slightly chewy texture of the meat. Paired with the chef’s specially made apple sauce or barbecue sauce, it’s simply irresistible.

▲Classic Lava Wild Berry Chocolate Cake with Vanilla Ice Cream.(Photo / Provided by the merchant)

　　The above new chef’s creations will be available starting June 1st. Begin your meal with a crisp and refreshing Lawrence’s Jade Ice Salad prepared tableside, awakening your palate for the dishes to come. This is followed by a choice of three chef-crafted appetizers: “Pan-Seared Scallops with Sea Urchin,” “Spicy American Crab Cakes,” or “Apple Foie Gras,” setting the stage for a delightful gastronomic journey. For dessert, we’ve added the “Classic Lava Wild Berry Chocolate Cake” topped with a scoop of vanilla ice cream, offering a perfect blend of warm and cool textures for a richer flavor experience.
For detailed menu offerings, please visit www.lawrys.com.tw or call 02-2729-8555 for inquiries.