for parties of 4 people or more a selection of house favorites perfect for sharing.

The Loring’s signature dish, served warm with garlic toast points.

baked chevre and marinara sauce with house-made cheddar and sun-dried tomato ciabatta bread.

topped with fresh mozzarella, golden tomatoes, fresh basil, roasted red peppers, and balsamic syrup.

with red pepper aioli and soy dipping sauces.

steamed in a white wine and aromatic herb broth.

filled with shredded chicken and vegetables and served with steamed edamame and soy dipping sauce.

on house made cracker crust with your choice of the following combinations.

with olives, chevre, and garlic toast for dipping.

traditional nori roll served with steamed edamame and soy dipping sauce.

with buttermilk ranch dipping sauce.

with roasted red pepper and basil pesto aiolis.

with roasted root vegetables braised in a Burgundy reduction.

in a roasted tomato and pepper coulis with saffron-infused basmati rice and fried plantains.

sautéed in a lemon, caper, and sherry sauce; served with green beans and roasted baby red potatoes.

encrusted in chilli, cumin, and garlic in a tomato and dill cream sauce.

in an orange, hoisin, and black bean glaze.

with pesto mashed potatoes in a red pepper and champagne beurre blanc.

in a Vermont maple syrup reduction with caramelized onions, baby carrots, and dried cranberries.

served with grilled asparagus and with your choice of garlic mashed potatoes or smoked mozzarella potato gratin.

served with grilled asparagus and with your choice of garlic mashed potatoes or smoked mozzarella potato gratin.

in a classic Bolognese sauce of ground beef and diced carrots, celery, and onion.

in a northern Italian cream sauce with toasted pine nuts and prosciutto.

house-made ravioli in a Napolitana sauce of concassed tomatoes, roasted garlic, basil, and extra virgin olive oil.

house-made fettuccini with cottage bacon, garlic, cream, peas, and parmesan cheese.

with French-style grean beans and button mushrooms in a lemon herb and garlic sauce.

roasted portabella mushrooms and panko-encrusted eggplant layered with house-made sheet pasta, fontina, and baby mozzarella.

with roasted red peppers tossed in a salsa verde of basil, olive oil, and cilantro.

scallops, shrimp and assorted shellfish with squid ink spaghetti in a saffron cream sauce.

with all beef meatballs in a creamy marinara sauce.

with grilled artichoke hearts, asparagus, and cherry tomatoes in a balsamic reduction.

hearts of romaine, house-made croutons, and shaved parmesan tossed in a garlic and egg dressing.

bread salad served with seared beef tips and cinnamon and onion coulis in a raspberry and chipotle vinaigrette.

field greens in a orange balsamic vinaigrette.

mixed field greens with crumbled bleu cheese, candied walnuts, fresh pear, and raisins.

with ketchup.

steamed or gilled.

with marinara sauce.

with sweet and sour dipping sauce.

a selection of house favorites perfect for sharing.

topped with fresh mozzarella, golden tomatoes, fresh basil, roasted red peppers, and balsamic syrup.

steamed in a white wine and aromatic herb broth.

filled with shredded chicken and vegetables and served with steamed edamame and soy dipping sauce.

on house made cracker crust with your choice of the following combinations.

with olives, chevre, and garlic toast for dipping.

traditional nori roll served with steamed edamame and soy dipping sauce.

with buttermilk ranch dipping sauce.

with sweet basil and red pepper aiolis.

with red pepper aioli and soy dipping sauces.

in a roasted tomato and pepper coulis with saffron infused basamati rice and fried plantains.

encrusted in chilli, cumin, and garlic in a tomato and dill cream sauce.

in a classic Bolognese sauce of ground beef and diced carrots, celery, and onion.

in a northern Italian cream sauce with toasted pine nuts and prosciutto.

house-made ravioli in a Napolitana sauce of concassed tomatoes, roasted garlic, basil, and extra virgin olive oil.

house-made fettuccini with cottage bacon, garlic, cream, peas, and parmesan cheese.

with French-style grean beans and button mushrooms in a lemon herb and garlic sauce.

with roasted red peppers tossed in a salsa verde of basil, olive oil, and cilantro.

scallops, shrimp and assorted shellfish with squid ink spaghetti in a saffron cream sauce.

with all beef meatballs in a creamy marinara sauce.

with grilled artichoke hearts, asparagus, and cherry tomatoes in a balsamic reduction.

served open faced on toasted garlic ciabatta bread with a Burgundy and root vegetable gravy and roasted fingerling potatoes.

applewood smoked bacon, fresh lettuce and tomatoes on house made cranberry-rice bread with chipotle mayonaise.

chicken breast with caramelized onions and a lemon caper mayonaise on bolillo -

with lettuce, tomatoes, and onions

all beef meatballs served open-faced on a toasted hoagie bun with house-made marinara sauce, fesh basil, mozzarella, roasted sweet peppers and caramelized red onions.

with grilled mixed vegetables

with fresh pesto, fresh avocado, tomatoes, alphalfa sprouts, and pepperjack cheese on house-made challah bread

with pancetta, Genoa salami, pepperoni, cottage bacon, grueyere cheese, fresh basil, and balsamic reduction.

with ketchup.

steamed or gilled.

with marinara sauce.

hearts of romaine, house-made croutons, and shaved parmesan tossed in a garlic and egg dressing.

bread salad served with seared beef tips and cinnamon and onion coulis in a raspberry and chipotle vinaigrette.

field greens in a orange balsamic vinaigrette.

mixed field greens with crumbled bleu cheese, candied walnuts, fresh pear, and raisins.