Loring Pasta Bar & Kitty Cat Club Catering

LORING PASTA BAR DINNER MENU

We're delighted to present our restaurants and nightclubs to you, and to offer you the best of our kitchen's creative, comforting, and affordable cuisine.

Combining the inspirations of the moment with reprises of the original Loring's most beloved dishes, the Loring Pasta Bar offers menus featuring innovative noodle creations, sumptuous entrees, astounding appetizers (including the renowned artichoke ramekin), and deleriously decadent desserts.

We wish you, honored guest, the very best, and hope to see you again and again at the Loring Pasta Bar.

Fast, Fun, Affordable, & Guaranteed Friendly!

Download a PDF copy of the Loring Pasta Bar Dinner Menu.

[ LUNCH MENU ]

APPETIZERS

ARTICHOKE RAMEKIN

The Loring’s signature dish, served warm with garlic toast points - 9.5

(Click image to view larger image)

CIABATTA BRUSCHETTA

topped with fresh mozzarella, golden tomatoes, fresh basil, roasted red peppers, and balsamic syrup - 8.5

BAKED BUCHERON

baked chevre and marinara sauce with house-made cheddar and sun-dried tomato ciabatta bread - 8.5

APPETIZER PLATTER FOR SHARING

for parties of 4 people or more

a selection of house favorites perfect for sharing - 8.5 per person

FRIED CALAMARI

with red pepper aioli and soy dipping

sauces - 9

PAN-FRIED POTSTICKERS

filled with shredded chicken and vegetables and served with steamed edamame and soy dipping sauce - 9

SPICY TUNA SUSHI ROLL

traditional nori roll served with steamed edamame and soy dipping sauce - 9

TEMPURA FRIED BABY VEGETABLES

with roasted red pepper and basil pesto

aiolis - 9 / add shrimp for 2 dollars more

SALADS

CAESAR

hearts of romaine, house-made croutons, and shaved parmesan tossed in a garlic and egg dressing - 8.5

SALADE SAUVAGE

mixed field greens with crumbled bleu cheese, candied walnuts, fresh pear, and raisins - 8.5

LORING HOUSE SALAD

field greens in a orange balsamic vinaigrette - 5

LORING PASTAS

Please note that most of our pasta can be made without meat for vegetarian diners.

CHEESE TORTELLINI CLASSICO

in a robust marinara sauce with mild Italian sausage - 13

PORTABELLA MUSHROOM RAVIOLI

house-made ravioli in a beurre blanc sauce with tomato and corn salsa and uncured ham - 15

FETTUCCINI CARBONARA

house-made fettuccini with cottage bacon, garlic, cream, peas, and parmesan cheese - 13.5

SEAFOOD SPAGHETTI

scallops, shrimp and assorted shellfish with squid ink spaghetti in a saffron cream sauce - 17

VEGETARIAN ORZO

with grilled artichoke hearts, asparagus, and cherry tomatoes in a balsamic reduction - 13

LINGUINI WITH CLAMS

Garlic cream sauce, lemon and fresh thyme - 14.5

MUSHROOM PENNE

in a gorgonzola cream sauce with raisins and toasted pine nuts - 14.5

CHEESE TORTELLINI NUOVI

in a northern Italian cream sauce with toasted pine nuts and prosciutto - 13.5

ROASTED CHICKEN AND MOZZARELLA RAVIOLI

house-made ravioli in a Napolitana sauce of concassed tomatoes, roasted garlic, basil, and extra virgin olive oil - 15

SPAGHETTI WITH MEATBALLS

with all beef meatballs in a creamy marinara sauce - 13

ORECCHIETTE

with French-style grean beans and button mushrooms in a lemon herb and garlic sauce - 13.5

PORTABELLA AND AUBERGENE LASAGNA

roasted portabello mushrooms and panko-encrusted eggplant layered with house-made sheet pasta, fontina, and baby mozzarella - 15

MAC & CHEESE

The Loring's take on the classic dish with broccoli (optional) - 12 / add a meatball for 2 each

ENTREES

THE BRONCO NARGURSKI

20 oz. New York Strip Steak

- OR -

THE BIG TEN

10 oz. New York Strip Steak

smothered in a bacon & mushroom gravy with your choice of garlic mashed potatoes or smoked mozzarella potato gratin - 30 / 22

BEEF BOURGUIGNON

with roasted root vegetables braised in a Burgundy reduction - 18

SOUTH AMERICAN BEEF TIPS

in a roasted tomato and pepper coulis with saffron-infused basmati rice
and fried plantains - 16.5

CHICKEN PICATTA

sautéed in a lemon, caper, and sherry sauce; served with green beans and roasted baby red potatoes - 17.5

SEARED SEA SCALLOPS

with pancetta and tomato in a brown butter and garlic cream reduction on risotto - 20

GRILLED SALMON

encrusted in chilli, cumin, and garlic in a tomato and dill cream sauce - 18

SEARED RARE YELLOWFIN TUNA

on baby spinach with caramelized onions, enoki mushrooms, and daikon radish sprouts with a sesame/soy dressing - 19

PAN BLACKENED CATFISH

in a lemon cream sauce with saffron-infused basamati rice and grilled asparagus - 17.5

SHRIMP ENCHILADAS

with guacamole salad - 18

OSSO BUCCO

braised veal in garlic, lemon, tomato, thyme, and saffron in parmesan and goat's milk gouda risotto - 23

SIDES

FRESH ASPARAGUS

steamed or gilled - 5

GRILLED ARTICHOKE HEARTS AND ROASTED MUSHROOMS

MINNATURE VEGETARIAN SHIITAKE MUSHROOM EGGROLLS

with sweet and sour dipping sauce 5

GARLIC MASHED POTATOES

- OR -

SMOKED MOZZARELLA POTATO AU GRATIN

5 / add mushroom and bacon gravy for 2 dollars more

LARGE MEATBALL

with marinara sauce - 5

FRENCH FRIES

with ketchup - 5

LORING PASTA BAR
327 14th Ave SE
Minneapolis, MN 55414

HOURS OF OPERATION
Mon - Thu: 11:30 am - 9:00 pm
Fri - Sat: 11:30 am - 11:00 pm
Sunday: 11:00 am - 9:00 pm

WEEKLY EVENTS
Sunday Brunch: 11:00 am - 2:00 pm
Salsa Dance: Friday and Saturday 10:00 pm - 2:00 am

Reservations accepted: please call (612) 378-4849 or email loringpastareservations@msn.com