Cafe Loup

Hearty French onion soup baked with a gruyere crust

Hand cut, twice blanched russet potatoes served with Dijon mayonnaise

Green leaf lettuces with sourdough croutons and creamed anchovy-garlic dressing

Belgian endives tossed in strong Roquefort dressing; garnished with red and gold heirloom beets, bacon lardons and a warm poached egg

Country pate served with two mustards, cornichons and Nicoise olives

Smoked brook trout set on romaine leaves and served with horseradish creme

A traditional presentation of oak wood smoked Scottish salmon garnished with hard-cooked egg, capers and finely diced red onion; served with toast points

Farmed Blue Point oysters served on the half-shell with sauce mignonette

Choice of tomato, mushroom, fine herbs, bacon or ham. Swiss, cheddar or american

Poached eggs over smoked salmon on an english muffin, napped with Hollandaise sauce and served with homefries

Poached eggs over canadian bacon on an english muffin, napped with Hollandaise sauce and served with homefries

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

Grilled fillet of salmon set over lightly dressed mesclun greens; with diced red and gold heirloom beets, lentils vinaigrette and haricot vert

Frenched breast of local farm-raised chicken, pan roasted and finished with a tarragon jus; with mesclun greens, beets, lentils vinaigrette and haricot vert

Crisp duck leg confit served over lightly dressed mesclun greens with diced red and gold heirloom beets, lentils vinaigrette and haricot vert

Deluxe avec pommes frites et garniture

Grilled, marinated skirt steak served with pommes frites, salad and a caramelized shallot glaze; served rare to medium rare

Assorted steamed and grilled seasonal vegetables

Hearty french onion soup baked with a gruyere crust

Classic lobster bisque soup

Hand cut, twice blanched russet potatoes served with Dijon mayonnaise

Romaine and green leaf lettuces, cucumber, tomato and house croutons; served with creamy anchovy-garlic dressing

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

Belgian endives tossed in a strong Roquefort dressing; garnished with red and gold heirloom beets, bacon lardons and a warm poached egg

Red and gold heirloom beets layered with fresh goat cheese; set on leaf lettuce and dressed with a blood orange vinaigrette

Snails baked in green garlic butter and capped with Hollandaise sauce

Country style pate served with two mustards, cornichons, Nicoise olives and leaf lettuce

Smoked brook trout set on leaf lettuce; served with hard cooked egg and a dollop of horseradish creme

A traditional presentation of oak wood smoked Scottish salmon garnished with hard cooked egg, capers and finely diced red onion; served with toast points

Farmed Blue Point oysters served on the half shell with sauce mignonette

Filet of Trout, pan roasted, garnished with toasted almonds, brown butter lemon and parsley, served with sticky shiitake rice and house vegetables

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 sprouts

Grilled fillet of salmon set over lightly dressed mesclun greens; with diced red and gold heirloom beets, lentils vinaigrette and haricot vert

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

A french breast of local farm-raised chicken, pan roasted and finished with tarragon jus served with mashed potatoes and house vegetables

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 rice and house vegetables

Grilled marinated skirt steak served with pommes frites, vegetables and a caramelized shallot glaze; served rare to medium rare

Herb crusted rack of New Zealand lamb served with mashed potatoes house vegetables, a reduced Cabernet jus and mint jelly

Deluxe avec pommes frites et garniture

A composition of grilled and steamed vegetables, fruits and nuts

With vanilla ice cream and chocolate sauce

Madagascar vanilla bean creme brulee. carmelized sugar topping

Baguette bread pudding with Amaretto soaked raisins, served with a fresh berry coulis and vanilla ice cream

Intense pure French chocolate pudding topped with whipped cream and a cocoa almond tuile

Chocolate molten cake, fresh raspberry, vanilla ice cream

Cafe Loup's selection of homemade cookies: apricot almond rugelach, pecan sandies, chocolate crackle and truffled breton shortbread

Fresh fruit sorbet set in a tuille cookie

Hear ty French onion soup baked with a gruy`ere crust

Romaine and green leaf lettuces, cucumber, tomato and house croutons ser ved with creamy anchovy-garlic dressing

Gentle baby lettuces and bitter field greens tossed in extra virgin olive oil and Framboise vinegar; garnished with a garlic crouton and Coach Farms age d goat chees e

Crisp duck leg confit ser ved over lightly dressed mes clun greens; with diced re d and gold heirloom beets, lentils vinaigrette and haricot vert

Fresh cod in a light panko crust served with Café Loup's tar tar sauce, house-cut fries and vegetables

A french breast of local farm rais ed, pan roasted chicken; finished with tarragon jus and served with mashed potatoes and house vegetables

Cafe loup's sele c tion of homemade cookies: apricot almond rugelach, pecan sandies, chocolate crackle and truffled breton shortbre ad

Baguette bread pudding with Amaretto soaked yellow raisins, ser ved a fresh ber ry coulis and vanilla ice cream

Fresh fruit sorbet set in a tui lle cookie