Menu Changes

Fifth Floor Gets New Chef, New Menu

Lorenzo with Michel Richard at last year's Tibetan Aid Project benefit at Le Bernardin
Lorenzo with Michel Richard at last year’s Tibetan Aid Project benefit at Le Bernardin Photo: Lyn Hughes

Fifth Floor’s new executive chef Jennie Lorenzo is settling in, and she’s debuted a new, cheaper menu. Lorenzo’s resume includes stints under Gordon Ramsay (back when he ran a Michelin-starred restaurant), Roland Passot, at La Folie, and Laurant Gras when he ran Fifth Floor. She comes most recently from Tokyo, where she worked at the two-Michelin-starred Ryugin. In her old familiar surroundings Lorenzo has developed a menu that touches on her Eastern training with things like tuna sashimi and curry fritters, but also hits the Mediterranean with things like roasted lamb with quinoa. Check out yesterday’s menu below.

Heirloom Tomato Salad watermelon cubes, smoked salt emulsion 11
Zen Salad baby gem lettuce, thumbelina carrots, apple, aztec truffle 12
Garden Salad mixed baby greens, pommerey mustard vinaigrette 9
Calamari calamari a la plancha, grilled asparagus, sauce grebiche 11
Tortellini summer squash + tomato marmalade tortellini, garlic + bread sauce 10
Crab Cappuccino dungeness crab soup, ginger + truffle froth 11
Big Eye Tuna sashimi strips, green tea soba, yuzu vinaigrette, crispy mohama 13
Smoked River Trout apple wood-smoked river trout, armenian cucumber, mango chutney 12
Fresh Shelling Beans jersey ricotta, prosciutto, purslane, warm truffle-honey sauce 12
Artisan Foie Gras red wine cured, almond pain perdue, orange-cardamom gel, red wine gastrique 17

Baked Black Cod hearts of palm, sprouts + blossoms, sea urchin sauce, fried brine shrimp 25
Seared Scallops corn ratatouille, chickpea + curry fritter, zucchini, basil, sauce vierge 28
Stuffed Quail asparagus + pea succotash, herb puree, madeira sauce 24
Tea-Smoked Duck Breast musroom-leek crepe, rutabaga, blackerries, duck jus 27
Roasted Lamb Sirloin green beans, baby sunburst, quinoa, black olive tapenade 27
Slow Roasted Pork Belly potato risotto + chorizo, broccoli florets 26
New York Strip Steak tater tots, cipollini onion, smoked sour cream, cabernet sauvignon reduction 29
Vegetable Tagine field grains, roasted + glazed vegetables, citrus 23

The Fifth Taste | Delight your senses | 65 (with drink pairing | add 50)
Five courses chosen by Chef Jennie Lorenzo and paired with drink by Master Sommelier Emily Wines.
Please note that the drink pairing may include wine, beer or spirits.

Fifth Floor Gets New Chef, New Menu