Up to date Cafe Loup prices and menu, including breakfast, dinner, kid’s meal and more. Find your favorite food and enjoy your meal.
Cuisine: Coffee, French, Coffee & Tea.
| 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 |
| Gratinee 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 creme |
| 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 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 creme |
| 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 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 creme |
| 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 sauteed 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 Cafe 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 |
| Creme Brulee | Madagascar vanilla bean creme brulee, caramelized sugar topping |
| Creme Renversee | A classic creme 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 creme 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 |
* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant Cafe Loup directly.
What are Cafe Loup hours of operation for today? Pay attention that Cafe Loup opening and closing hours may vary on weekdays, Sundays, and holidays. Want to know what time is Cafe Loup open till? Select the nearest Cafe Loup spot on the map and check out the official hours provided by their website.