| Veloute De Crabe Femme |
$8.00 |
traditional "she" crab soup garnished with snipped chives and a baguette crouton |
| Cocktail De Crevettes |
$12.50 |
classic shrimp cocktail of vietnamese pond-raised shrimp and a red horseradish sauce |
| Huitres Frites A La Peruvian |
$15.00 |
gulf oysters fried in japanese panko crumbs and garnished with traditional fresh cerviche seasonings |
| Pointes D'asperges Froides |
$9.50 |
chilled asparagus tips and red pimento served over leaf lettuce with a miso-ginger vinaigrette |
| Pates Aux Saucisses Grilles Et Crevettea Sautees |
$21.50 |
linguini tossed with slices of sweet italian sausage, sauteed gulf shrimp, shaved scallions and garlic; finished with a fennel scented tomato sauce and grated parmesan cheese |
| Moules A La Mariniere Aux Pommes Frites |
$17.50 |
a large bowl of cultivated canadian mussels, steamed open with chardonnay wine, shallots, thyme, chopped parsley and a touch of pastis; served with house cut fries |
| Fillet De Sole, Sauce Au Safron |
$22.50 |
fillet of shrimp flounder, lightly sauteed and garnished with a tangle of vegetable juliennes and finished with a roast garlic-saffron beurre blanc; served with sticky shiitake rice and various house |
| Canard De Normandie Nature Aux Pommes |
$24.00 |
half of a roasted "stone church farm" grass fed, dry aged french heirloom duckling, garnished with sauteed granny smith apples, then finished with a sauce of stone fruits and fresh cider; served with |
| Veau Hache Aux Oignons Sauvages Et Champignons |
$19.50 |
grass-fed veal burger topped with sauteed wild ramps and cremini mushrooms; served with house cut fries and traditional burger garnish |
| Crabes A La Vietnamaisse |
$24.00 |
early season soft shell crabs fried in a chive flecked tempura batter, set over a rice noodle salad and garnished with fine onion-alfalfa sprouts; served with a traditional vietnamese dipping sauce |
| Fillet De Pore Grille Aux Mangues Et Panisses |
$24.00 |
slices of grilled tenderloin of pork garnished with feathers of fresh mango and a sauce of reduced stone fruit juices; served with crispy chick pea cakes and various house vegetables |
| Gratinée des Halles |
$8.00 |
Hearty French onion soup baked with a Gruyere crust |
| Pommes frites |
$6.00 |
Hand cut, twice blanched russet potatoes served with Dijon mayonnaise |
| Salade verte |
$10.00 |
Green leaf lettuces with sourdough croutons and creamed anchovy -garlic dressing |
| Salade de sept laities |
$10.00 |
Arugula, frisee and various baby lettuces tossed in a roasted pine nut dressing; served with Belgian endive radicchio |
| Salade Lyonnaise |
$16.00 |
Belgian endives tossed in strong Roquefort dressing; garnished with red and gold heirloom beets, bacon lardons and a warm poached egg |
| Pate de campagne |
$12.00 |
Country pate served with two mustards, cornichons and Nicoise olives |
| Truite fumee |
$15.00 |
Smoked brook trout set on romaine leaves and served with horseradish crème |
| Saumon fume classique |
$15.00 |
A traditional presentation of oak wood smoked Scottish salmon garnished with hard-cooked egg, capers and finely diced red onion; served with toast points |
| Huitres de famille "Flower" |
$16.00 |
Farmed Blue Point oysters served on the half-shell with sauce mignonette |
| Gratinée des Halles |
$8.00 |
Hearty French onion soup baked with a Gruyere crust |
| Pommes frites |
$6.00 |
Hand cut, twice blanched russet potatoes served with Dijon mayonnaise |
| Salade verte |
$10.00 |
Green leaf lettuces with sourdough croutons and creamed anchovy -garlic dressing |
| Salade de sept laitues |
$10.00 |
Arugula, frisee and various baby lettuces tossed in a roasted pine nut dressing; served with Belgian endive radicchio |
| Salade Lyonnaise |
$16.00 |
Belgian endives tossed in strong Roquefort dressing; garnished with red and gold heirloom beets, bacon lardons and a warm poached egg |
| Pate de campagne |
$12.00 |
Country pate served with two mustards, cornichons and Nicoise olives |
| Truite fumee |
$15.00 |
Smoked brook trout set on romaine leaves and served with horseradish crème |
| Saumon fume classique |
$15.00 |
A traditional presentation of oak wood smoked Scottish salmon garnished with hard-cooked egg, capers and finely diced red onion; served with toast points |
| Huitres de famille "Flower" |
$16.00 |
Farmed Blue Point oysters served on the half-shell with sauce mignonette |
| Gratinée des Halles |
$8.00 |
Hearty french onion soup baked with a gruyere crust |
| Pommes frites |
$6.00 |
Hand cut, twice blanched russet potatoes served with Dijon mayonnaise |
| Salade verte |
$10.00 |
Romaine and green leaf lettuces, cucumber, tomato and house croutons; served with creamy anchovy-garlic dressing |
| Salade mesclun, garnie chevre et crouton d'ail |
$10.00 |
Gentle baby lettuces and bitter field greens tossed in extra virgin olive oil and Framboise vinegar; garnished with a garlic crouton and a disk of well aged Coach Farm's goat cheese |
| Salade de sept laitues |
$10.00 |
Arugula, frisee and various baby lettuces tossed in a dressing of roasted pine nuts and watercress; served on leaves of Belgian endive and radicchio |
| Salade Lyonnaise |
$16.00 |
Belgian endives tossed in a strong Roquefort dressing; garnished with red and gold heirloom beets, bacon lardons and a warm poached egg |
| Champignon grille |
$12.00 |
A grilled Portobello mushroom topped with a bitter salad of radicchio and arugula; dressed with Balsamic vinaigrette |
| Napoleon de betteraves et chevre frais, vinaigrette d' orange sanguine |
$13.00 |
Red and gold heirloom beets layered with fresh goat cheese; set on leaf lettuce and dressed with a blood orange vinaigrette |
| Escargots maison |
$15.00 |
Snails baked in green garlic butter and capped with Hollandaise sauce |
| Pate de campagne |
$12.00 |
Country style pate served with two mustards, cornichons, Nicoise olives and leaf lettuce |
| Truite fumee |
$15.00 |
Smoked brook trout set on leaf lettuce; served with hard cooked egg and a dollop of horseradish crème |
| Saumon fume classique |
$15.00 |
A traditional presentation of oak wood smoked Scottish salmon garnished with hard cooked egg, capers and finely diced red onion; served with toast points |
| Huitres de famille "Flower" |
$16.00 |
Farmed Blue Point oysters served on the half shell with sauce mignonette |
| Gratinee |
|
Hearty French onion soup baked with a gruyere crust |
| Salade verte |
|
Romaine and green leaf lettuces, cucumber, tomato and house croutons served with creamy anchovy-garlic dressing |
| Salade mesclun, garnie chevre bien conserve et crouton d'ail |
|
Gentle baby lettuces and bitter field greens tossed in extra virgin olive oil and Framboise vinegar; garnished with a garlic crouton and Coach Farms aged goat cheese |
| Eggs |
$13.00 |
any style with homefries and toast, choice of bacon or sausage |
| Omelette |
$13.00 |
Choice of tomato, mushroom, fine herbs, bacon or ham. Swiss, cheddar or american |
| Oeufs Norvegienne |
$15.00 |
Poached eggs over smoked salmon on an English muffin and napped with Hollandaise sauce, served with homefries |
| Oeufs Benedict |
$15.00 |
Poached eggs over Canadian bacon on an English muffin and napped with Hollandaise sauce, served with homefries |
| Beefsteak et oeufs |
$25.00 |
Grilled skirt steak with eggs of your choice |
| "Orwasher's" Cinnamon Raisin French Toast |
$15.00 |
Served with fresh strawberries and bacon |
| Buttermilk Pancakes |
$15.00 |
Served with fresh strawberries and bacon |
| Carpaccio de thon |
$28.00 |
Slices of seared rare yellow fin tuna set over chopped lettuce and organic sunflower sprouts; served with Asian slaw, marinated cucumber, a soy-ginger sauce and garnished with tiny onion sprouts |
| Filet de saumon grille sur trois salades |
$26.00 |
Grilled fillet of salmon set over lightly dressed mesclun greens; with diced red and gold heirloom beets, cut corn and tomato-caper salad |
| Blanc de poulet roti a l'estragon |
$24.00 |
A "Frenched" breast of local farm-raised chicken, pan roasted and finished with a tarragon jus; served with mashed potatoes and house vegetables |
| Hamburger |
$18.00 |
deluxe avec pommes frites et garniture |
| Bavette frites |
$28.00 |
Grilled, marinated skirt steak served with pommes frites, vegetables and a caramelized shallot glaze; served rare to medium rare |
| Assiette de legumes, fruits, noix |
$20.00 |
Assorted steamed and grilled seasonal vegetables |
| Omelette |
$13.00 |
Choice of tomato, mushroom, fine herbs, bacon or ham. Swiss, Cheddar or American |
| Oeufs Norvegienne |
$15.00 |
Poached eggs over smoked salmon on an english muffin, napped with Hollandaise sauce and served with homefries |
| Oeufs Benedict |
$15.00 |
Poached eggs over canadian bacon on an english muffin, napped with Hollandaise sauce and served with homefries |
| Duck Leg Confit Salad |
$18.00 |
Crisp duck leg confit served over mesclun salad, with haricot vert, beets, beets and walnuts |
| Carpaccio de thon |
$28.00 |
Slices of seared rare yellow fin tuna set over chopped lettuce and organic sunflower sprouts; served with Asian slaw, marinated cucumber, a soy-ginger sauce and garnished with tiny onion sprouts |
| Filet de saumon grille sur trois salades |
$26.00 |
Grilled fillet of salmon set over lightly dressed mesclun greens; with diced red and gold heirloom beets, lentils vinaigrette and haricot vert |
| Blanc de poulet roti a l'estragon |
$24.00 |
A "Frenched" breast of local farm-raised chicken, pan roasted and finished with a tarragon jus; served with mashed potatoes and house vegetables |
| Hamburger |
$18.00 |
deluxe avec pommes frites et garniture |
| Bavette frites |
$28.00 |
Grilled, marinated skirt steak served with pommes frites, vegetables and a caramelized shallot glaze; served rare to medium rare |
| Assiette de legumes, fruits, noix |
$20.00 |
Assorted steamed and grilled seasonal vegetables |
| Carpaccio de thon |
$28.00 |
Slices of seared rare yellow fin tuna set over chopped lettuce and organic sunflower sprouts; served with Asian slaw, marinated cucumber, a soy-ginger dipping sauce and garnished with tiny onion spro |
| Filet de saumon grille sur trois salades |
$26.00 |
Grilled fillet of salmon set over lightly dressed mesclun greens; with diced red and gold heirloom beets, cut corn and tomato-caper salad |
| Thon grille sur choux Chinois aux deux moutardes, garni caviar d'exocet |
$28.00 |
Fillet of yellow fin tuna marinated in an Asian manner, grilled, set over sautéed bok choy leaves and painted with two mustards (Japanese Wasabi and French Dijon); garnished with flying fish roe (tob |
| Moules a la Mariniere aux Pommes Frites |
$22.00 |
A large bowl of cultivated Canadian mussels, steamed open with Chardonnay wine, shallots, thyme, chopped parsley and a touch of Pastis; served with house cut fries |
| Blanc de poulet roti a l'estragon |
$24.00 |
A "French" breast of local farm-raised chicken, pan roasted and finished with tarragon jus served with mashed potatoes and house vegetables |
| Canard aux Pommes |
$28.00 |
Half of a roasted Long Island dry aged French heirloom duckling, garnished with sauteed Granny Smith apples, then finished with a sauce of stone fruits and fresh cider; served with sticky shiitake ri |
| Coti de porc grille aux mango |
$28.00 |
A centercut pork chop garnished with mango, served with mashed potatoes, house vegetables and a sweet cider sauce |
| Bavette frites |
$28.00 |
Grilled marinated skirt steak served with pommes frites, vegetables and a caramelized shallot glaze; served rare to medium rare |
| Petit carre d'agneau roti |
$32.00 |
Roast rack of New Zealand lamb served with mashed potatoes, house vegetables, a reduced Cabernet jus and mint jelly |
| Tournedos de boeuf, sauce au poivre vert |
$32.00 |
A pair of petite filet mignons of beef sauced with a reduction of cognac, cream and soft green peppercorns; served with mashed potatoes and house vegetables |
| Hamburger |
$18.00 |
deluxe avec pommes frites et garniture |
| Assiette de legumes, fruits, noix |
$20.00 |
A composition of grilled and steamed vegetables, fruits and nuts |
| Blanc de poulet roti a l'estragon |
|
A "French" breast of local farm raised, pan roasted chicken; finished with tarragon jus and served with mashed potatoes and house vegetables |
| Moules a la mariniere aux pommes frites |
|
A large bowl of cultivated Canadian mussels, steamed open with Chardonnay wine, shallots, thyme, chopped parsley and a touch of Pastis; served with house-cut fries |
| Poissons et Frites a la Maison |
|
Fresh cod in a light beer batter served with Café Loup's tartar sauce, house cut fries and vegetables |
| Primus, Veramonte, Carmencere Cabernet, Chile, '08 |
$40.00 |
|
| Shiraz, Taltrani, Heathcote Shiraz, Australia, '08 |
$65.00 |
|
| Pinot Noir, Four Graces, Willamette Valley, Oregon, '10 |
$53.00 |
|
| Reserve Saint Martin, Cabernet Merlot, Southwest, France 2011 |
$9.00 - $29.00 |
|
| Parallele"45" Paul Jaboulet, Cotes Du Rhone, France 2010 |
$9.00 - $32.00 |
|
| Koonunga Hill, Shiraz, Australia 2010 |
$9.00 - $32.00 |
|
| Navarro Coreas, Malbec, Argentina 2011 |
$9.50 - $34.00 |
|
| Ramsay, Northern Coast, Pinot Noir, California 2009 |
$10.00 - $36.00 |
|
| Domain Du Colombier, Chinon, France 2010 |
$12.00 - $42.00 |
|
| Chateau Larose Trintaudon, Bordeaux Haut Medoc, France 2007 |
$12.00 - $42.00 |
|
| Cabernet Sauvignon, Clos Du Val, Napa '09 |
$60.00 |
|
| Cabernet Sauvignon, Stelle Shooting Star '08 |
$37.00 |
|
| Cabernet Sauvignon, Jordan, Alexander Valley '06 |
$90.00 |
|
| Pinot Noir, Wild Horse, Central Coast '10 |
$50.00 |
|
| Zinfandel, Dashe Cellars, Dry Creek Valley '09 |
$45.00 |
|
| Zinfandel, Ravenswood, Sonoma County '08 |
$45.00 |
|
| Chateau Saint Sulpice '09 |
$33.00 |
|
| Chateau Puy Blanquet, St. Emilion Grand Cru '09 |
$35.00 |
|
| Chateau Du Tertre, Margaux '04 |
$85.00 |
|
| Chateau Gruaud Larose '04 |
$102.00 |
|
| Chateau Simard, St. Emilion '01 |
$45.00 |
|
| Brouilly, Henri Plasse '09 |
$33.00 |
|
| Chorey Les Beaune, Dominique Laurent '09 |
$60.00 |
|
| Morgon, Chateau De Pizay '10 |
$33.00 |
|
| Bourgogne, Raphael Dubois '10 |
$40.00 |
|
| Pommard, Nicolas Potel, Les Vignots '06 |
$95.00 |
|
| Cassagne Montracher, Domain Marc, Antonin Blain '09 |
$60.00 |
|
| Saint Joseph, Paul Jaboulet, Le Grand J'ompee '07 |
$65.00 |
|
| Cotes Du Rhone Villages, Rasteau '09 |
$35.00 |
|
| Cahors, Gouleyant '09 |
$35.00 |
|
| Chateauneuf Du Pape, Paul Jaboulet, Les Cedres '07 |
$80.00 |
|
| Gigondas, Domaine Du Cayron '09 |
$55.00 |
|
| Chinati, Fonterutoli '08 |
$53.00 |
|
| Vino Nobile Di Montepulciano, Avignones '08 |
$55.00 |
|
| Montepulciano, Marina Cvetic, Masciarelli '07 |
$60.00 |
|
| Rijoja, Marques Riscal, Reserva '06 |
$22.00 - $40.00 |
|
| Rijoja, Marques De Caceres, Reserva '05 |
$55.00 |
|
| Ribera Del Duero, Pesquera '06 |
$60.00 |
|
| Chardonnay, Chalone Vineyard '04 |
$55.00 |
|
| Chardonnay, Landmark "overlook" '09 |
$55.00 |
|
| Chardonnay, Sonoma Cutrer, Russian River '09 |
$22.00 - $44.00 |
|
| Chardonnay, Estancia '09 |
$33.00 |
|
| Sauvignon Blanc, Silverado Vineyards, Napa '10 |
$38.00 |
|
| Macon Villages, George Duboeuf '09 |
$33.00 |
|
| Pouilly Fuisse, J.j. Vincent '10 |
$48.00 |
|
| Mersault, Francois Mikulski '09 |
$85.00 |
|
| Puligny-montrachet, Olivier Leflaive '10 |
$90.00 |
|
| Puligny, Montrachet, Domaine Chavy '09 |
$40.00 |
|
| Chablis, Moreau '10 |
$50.00 |
|
| Pinot Gris, King Estate, Oregon, Northwest '11 |
$36.00 |
|
| Viognier, Triennes, Sainte Fleur, Provence '09 |
$34.00 |
|
| Sauvignon Blanc, Babich, Marlborough, New Zealand '11 |
$35.00 |
|
| Firestone, Santa Barbara, Sauvignon Blanc 2010 |
$9.00 - $32.00 |
|
| Lot"92"michael Sulberg, Chardonnay, California 2010 |
$9.00 - $32.00 |
|
| Sortesele, Pinot Grigio, Santi, Italy 2011 |
$9.60 - $34.00 |
|
| Les Belles Vignes, Sancerre, France 2011 |
$15.00 - $45.00 |
|
| Hugel, Alsace, Riesling, France 2010 |
$12.00 - $42.00 |
|
| Sauvignon Blanc, Jacques Yves '10 |
$33.00 |
|
| Graves, Chateau Haut Selve '11 |
$36.00 |
|
| Muscadet, Domaine La Louvetrie '10 |
$33.00 |
|
| Sancerre, Pascal Jolivet '10 |
$52.00 |
|
| Sancerre, Domaine Fournier-les Belles Vignes '10 |
$45.00 |
|
| Riesling, Hugel '10 |
$40.00 |
|
| Gewurztraminer, Rierre Sparr "carte D' Or '06 |
$36.00 |
|
| Pinot Blanc, Hugel "cuvee Les Amours" '09 |
$34.00 |
|
| Pinot Grigio, Trentino Single Vineyard, Santi '11 |
$34.00 |
|
| Greco Di Tufo, Mastroberardino, Nova Sera '06 |
$45.00 |
|
| Mumms Domaine Brut, Napa, Nv |
$45.00 |
|
| Pol Roger Brut Reserve, Nv |
$39.00 - $73.00 |
|
| Veuve Cliquot Ponsardin, Yellow Label, Nv |
$47.00 - $87.00 |
|
| Mure Royale |
$9.50 |
sparkling wine with blackberry liqueur |
| St. Germain |
$9.50 |
sparkling wine with laced elderfiower liquor |
| Bellini |
$9.50 |
sparkling wine with peach nectar |
| Mimosa |
$9.50 |
sparkling wine with fresh-squeezed orange juice |
| Prosecco, Brut Mionetto |
$9.60 - $34.00 |
|
| Comte De Gascogone (house Sparkling Wine) |
$9.60 - $34.00 |
|
| Veuve Cliquot (champagne Split) |
$47.00 |
|
| Pol Roger (champagne Split) |
$39.00 |
|
| Triennes, Provence, France 2011 |
$9.50 - $34.00 |
|
| Houchart, Provence, France 2011 |
$9.50 - $34.00 |
|
| Biscuits Divers |
|
Cafe Loup's selection of homemade cookies: Apricot Almond Rugelach, Pecan Sandies, Chocolate Crackle and Truffled breton shortbread |
| Amaretto Bread Pudding |
|
Baguette bread pudding with Amaretto soaked yellow raisins, served with a fresh strawberry coulis and vanilla ice cream |
| Tarte aux peches |
|
Warm peach tart topped with vanilla ice cream and a fresh berry garnish |
| Profiteroles |
|
with vanilla ice cream and chocolate sauce |
| Crème Brulee |
|
Madagascar vanilla bean crème brulee, caramelized sugar topping |
| Crème Renversee |
|
A classic crème caramel egg custard |
| Tarte aux Peches |
|
Warm peach tart, topped with vanilla ice cream and a fresh berry garnish |
| Amaretto Bread Pudding |
|
Baguette bread pudding with Amaretto soaked raisins, served with a fresh strawberry coulis and vanilla ice cream |
| Chocolate Pudding |
|
Intense pure French chocolate pudding topped with whipped cream and a cocoa almond tuile |
| Riz au lait a la Duquesnoy |
|
Creamy Arbrorio rice pudding, folded with Tahitian vanilla crème anglais and set between giant lace cookies; ringed with poached apricot sauce |
| Pear Almond Frangipane Tart |
|
A classic French tart, with butter poached pears and almond Frangipane, served with whipped cream |
| Tarte Tatin |
|
A traditional warm caramelized apple tart, topped with vanilla ice cream |
| Crepes au Citron |
|
Warm lemon crepes, garnished with fresh fruit, with a blueberry coulis swirl and a dusting of powdered sugar |
| Biscuits Divers |
|
Cafe Loup's selection of homemade cookies: apricot almond rugelach, pecan sandies, chocolate crackle and truffled breton shortbread |
| Sorbet de Fruits "Ciao Bella" |
|
Fresh fruit sorbet set in a tuille cookie |
| Coffee |
|
|
| Teas |
|
|
| Espresso |
|
|
| Cappuccino |
|
|
