Because I could not have made it without those of you who have patronized Le Central in boom times, recession times, me with a moustache, me without a moustache, and the French bashing I am celebrating our 32nd anniversary this June!
Customers born in 1981 (Le Central's birth), 1982 ( Pierre, my son’s birth - he's the baby in the picture) or 1984 ( Helene, my daughter’s birth ) will have their meal discounted by 32%
Tuesday, June 18th
6:30 pm $32.00 per Person for the first 32 reservations thereafter $45
2011 Côteaux Varois Domaine Saint Mitre Rosé
A beautiful Provencal Rosé, offers up a lip smacking ,gorgeously quaffable profile with wild strawberries, watermelon, mineral, and citrus rind , medium to light bodied, balanced, and clean palate.
Caught in the wild jumbo shrimp, poached, served on a sweet potato, sea salt gaufrette garnished with arugula, and a sweet and spicy summer fruit chutney
2008 Médoc Ch. Le Vieux Serestin Cru Artisan
This wine is a blend of 45% Cab Sauv., 45% Merlot, 8% Petit Verdot and 2% Cab Franc with an extended period of oak aging. A supple round wine with good body, it has beautiful aromas of red fruits intertwined with spicy and woody notes and ripe tannins.
Bite size quiche with foie gras, wild mushrooms, and Emmental cheese ,salad of greens tossed in sherry vinaigrette
2012 Cote de Brouilly “Eté intense” cave Bel Air
From all of Beaujolais cru, Cote de Brouilly expresses the best, the fresh aromatic Gamay flavors, the nose reminds you of blackcurrant fruit, delicate violet notes come along. The palate delivers subtleness, soft tannins, terroir (Mount Brouilly steep granitic and schist soils slopes) a well balanced wine
Confit de Canard
Smoked leg of duck, confit, over a bed of chilled wild rice and berry salad with pomegranate gastrique
2008 Montagne Saint-Emilion Ch. La Fleur Boireau
Situated on one of the highest points of the Montagne Saint-Émilion region; with a great south facing exposure which allows perfect ripening conditions for the Merlot grape that dominates the blend. A soft, ripe wine with a delicious red-fruit character
Pan roasted lamb loin chop served over a roasted red pepper infused potato Dauphinois topped with grilled Portobello, and bitter herb pesto
2010 Sauternes Ch. Haut Mayne
Grilled pineapple skewer, citrus coconut panna cotta, strawberries, and a basil soup shooter
Reservations a Must!
Tuesday June 25th
Cooking Demonstration Class
$32 Per Person including the dinner, the recipe booklet, and a cocktail
Brining, grilling vegetables, meats on patio, chutneys hot and cold, classic and modern
Fruits Tarts: you will learn different styles of dough to showcase summer fruits
Asperges Grillées Grilled asparagus salad with lemon vinaigrette and sundried tomato enriched tapenade
Cote de Porc House brined, hand cut pork chop with a plum, apple, ginger chutney, grilled broccoli, and rice pilaf
Tarte aux fruits de Saison Seasonal fruit tart
Reservations a Must!
Father’s Day an all American celebration
June 10th – 16th Dinner
$32 Per Person
Pork Belly Sliders
Swiss cheese, tobacco onions, and aioli
Poached and served chilled with 3 traditional cocktail sauces, remoulade, pesto and garlic mayo
Cold smoked, grilled, then topped with a Creole BBQ sauce and sweet potato hash
Chicken, pork, okra, shrimp, and mussels with Andouille sausage in this classic from New France
Beef short ribs
Braised with olives, capers, roasted tomatoes, and garlic, served with pan fried red potatoes
House made Ice cream sandwich
Apple pie ala mode
Regular Menu Available
Craving for the East Coast food?
Wednesday June 12th at 6:30 pm
we will serve more of my in- law’s favorites!
Cost for the expended menu a frugal $32
Please reserve I need to know how much to prepare
Clam chowder, oyster crackers, Coleslaw
Tartare sauce, melted butter (lot of it), malt vinegar
Clam cake, fried clams, lobster roll
Corn, Chips and French fries
Little Neck, Cherry stone, Steamer, Razor clam, white water Mussels all from Point Judith RI
Rhubarb crumbles a la mode
Reservations a Must