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Cafe Loup

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  • $$$$
  • French, Cafes & Coffeehouses
  • 105 W 13th St, New York NY10011 40.7368431 -73.997716
  • (At 6th Ave)
  • google maps Subway Directions
  • Phone: (212) 255-4746

Lunch Menu

Appetizers

Salade Verte green leaf lettuce with sourdough croutons and a creamed anchovy garlic dressing   6.50
Salades De Sept Laitnies arugula, frisee, and various baby lettuce tossed in a roasted pine nut dressing served belgian endive and radicchio   7.50
Salade Lyonnaise belgian endives tossed in a strong roquefort dressing, then garnished with red and gold heirloom beets, bacon lardons and a warm poached egg   12.50
Pommes Frittes hand cut, twice blanched russet potatoes served with dijon mayonnaise   5.00
Pate De Campagne country pate served with two mustards, cornichons and nicoise olives   7.50
Truite Fumee smoked brook trout fillet set on romaine leaves served with horseradish creme   7.50
Huitres De Famille " Flower" farmed bluepoint oysters served on the half shell, sauce mignonette   12.00
Saumon Fume Classique a traditional presentation of oakwood smoked scottish salmon garnished with hard cooked egg, capers, and fine diced red onion served with rye and white toast   11.00

Entrees

Hamburger Deluxe pommes frites, garniture   13.50
Omelette choice of tomato, mushroom, swiss cheese, fine herbs, bacon or ham   10.50
Eggs Norvegienne poached eggs over smoked salmon on a toasted english muffin napped in hollandaise sauce   12.00
Eggs Benedict poached eggs over canadian bacon on a toasted english muffin napped in hollandaise sauce   11.50
Assiette De Legumes, Fruits Et Noix assorted steamed and grilled seasonal vegetables   12.50
Carpaccio De Thon slices of seared rare yellowfin 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.   17.00
Steak Frites grilled, marinated skirt steak served with pommes frites and a caramelized shallot glaze served rare to medium rare   17.50
Blanc De Poulet Roti a L'estragon a "french" breast of local farm raised chicken, pan roasted, then finished with a tarragon jus served with mashed red bliss potatoes and house vegetables   17.50
Filet De Saumon Grille Sur Trios Salade grilled fillet of farmed salmon set over lightly dressed mesclun greens garnished with diced heirloom beets, cut corn and tomato caper salad   18.50

 

Dinner Menu

Appetizers

Pommes Frites hand-cut, house special russet fries served with traditional dijon mayonnaise   5.50
Salade Verte romaine and green leaf lettuces, cucumber, tomato and house croutons served with a creamed anchovy-garlic dressing   7.00
Salade Mesclun, Garnie Chevre Bien Conserve Et Crouton D'ail 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 farms" goat cheese   7.50
Salades De Sept Laitues arugula, frisee, and various baby lettuces tossed in a dressing of roasted pine nuts and watercress, served on leaves of belgian endive and radicchio   8.50
Salade Lyonnaise belgian endives tossed in a strong roquefort dressing, then garnished with red and gold heirloom beets, bacon lardons and a warm poached egg   14.00
Champignon Grille grilled portabello mushroom topped with bitter salad of radicchio and arugula dressed with balsamic vinegar and extra-virgin olive oil   8.50
Napoleon De Betteraves Et Chevre Fraiche, Vinaigrette D'oramge Sanguine three types of heirloom beets layered with fresh goat cheese set on leaf lettuce, dressed with blood orange vinaigrette   9.50
Escargots Maison snails baked in a green garlic butter then touched with caps of hollandaise sauce   12.00
Pate De Campagne country style pate served with two mustards, cornichons, nicoise olives and leaf lettuce   9.00
Truite Fumee smoked brook trout fillet set on lettuce with a hard cooked egg and a dollop of whipped horseradish creme   9.00
Saumon Fume Classique traditional presentation of oakwood smoked scottish salmon garnished with hard-cooked egg, capers, and fine diced red onion, served with rye and white toast   12.50
Huitres De Famille "Flower" farmed bluepoint oysters served on the half shell, sauce mignonette   14.00

Entrees

Hamburger Deluxe avec pommes frites et garniture   15.00
Assiette De Legumes, Fruits, Noix composition of seasonal vegetables, cooked fruits and nuts using various preparations and seasonings   16.50
Carpaccio De Thon slices of very rare, deep fried yellowfin tuna set over chopped lettuce and organic sunflower sprouts, served with asian slaw, marinated cucumber, soy-ginger dipping sauce   19.50
Filet De Saumon Grille Sur Trois Salade grilled fillet of farmed salmon set over lightly dressed mesclun greens, garnished with diced heirloom beets, fresh cut corn and tomato, caper salad   21.00
Thon Grille Sur Choux Chinois Aux Deux Moutardes, Garni Caviar D' Exocet fillet of yellowfin tuna marinated in an asian manner, grilled, then set over sauteed bok-choy leaves painted with two mustards ( japanese wasabi & french dijon) and garnished with flying fish roe   24.00
Blanc De Poulet Roti a L' Estragon breast of local farm-raised chicken, pan roasted, then finished with a tarragon jus, served with mashed red bliss potatoes and house vegetables   19.50
Bavette Frites grilled marinated skirt steak served with pommes frites, house vegetables and caramelized shallot glaze (served medium rare)   22.50
Petite Carré D' Agneau Roti roasted rack of new zealand spring lamb served with mashed red bliss potatoes, various house vegetables, mint jelly and a reduced cabernet jus   26.00
Tournedos De Boeuf, Sauce Au Poivre Vert pair of petite filet mignons of beef sauced with a reduction of cognac, cream and soft green peppercorns, served with mashed red bliss potatoes and house vegetables   28.00

 

Desserts

Creme Renversee a traditional caramel egg custard garnished with a petite amaretto cookie   6.00
Sorbet De Fruits ciao bella fresh fruit sorbet set in a tuille cookie   7.50
Biscuits Divers a plate of various homemade cookies   7.00
Tarte Aux Peches warm peach tart topped with sweet whipped cream and a fresh berry garnish   7.00
Pudding Au Pain baguette bread pudding served with a fresh strawberry coulis and sweet whipped cream   7.50
Chaussons Aux Poires filo pastry filled with caramelized anjou pear and garnished with fresh tahitian vanilla ice cream   8.00
Pudding Au Chocolate intense pure french chocolate pudding, set in a tall parfait glass, topped with whipped cream and a large cookie   
Crepes Au Citron warm lemon crepes garnished with fresh fruit and sauced with a blueberry coulis, dusted with powdered sugar   8.00
Riz Au Lait a La Duquensnoy creamy arborio rice pudding folded with tahitian vanilla sauce set between giant lace cookie and ringed with a poached apricot sauce   8.50
Chocolate "Gran Saman" Aux Noix De Pecan tiny wedges of bitter sweet chocolate fudge studded with pecans and set in a puddle of raspberry coulis   8.50
Tarte Tatin a traditional warm carmelized apple tart topped with vanilla ice cream   8.50
Tapioca Au Lait De Noix De Coco coconut tapioca pudding with fresh whipped cream   8.00
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Cafe Loup
105 W 13th St
At 6th Ave
(212) 255-4746
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