Le Central is 32! . . . Since 1981 Le Central has been serving the "taste of Provence" on the Southeast corner of 8th and Lincoln in Denver Come celebrate our 32nd anniversary during the month of June!

 

   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%

 Reason alone to visit Le Central is the Moules et Frites. Everyday at lunch and dinner we offer a menu of several steamed preparations of sweet black mussels sided by a plateful of French Fries $11.95 for lunch, brunch, or dinner  Desserts are prepared in house by Le Central's own pastry chef Dominique Deniaud. Dominique also takes delight in offering authentically French delights such as macarons.  With his experience, skill, and talent Dominique can create a cake for any occasion. Among his specialities is the wedding cake including the French traditional wedding cake Croquembouche or Piece Montee.  Tuesday's at Le Central! Le Central offers a Wine Dinner the third Tuesday of each month. Each dinner features a 5 course meal enhanced by a different glass of wine for each course. In June the first 32 people to reserve $32  Tuesdays at Le Central! Last Tuesday of every month Le Central offers a cooking demonstration dinner featuring Le Central's chefs. Techniques in buying, preparing, and serving French favorites is demonstrated followed by a 3 course meal and a recipe booklet. In June the cooking demonstration class will be $32 and include a complimentary glass of wine!

 

  • Weekly Prix fixe Menus
    Memory Lane at Le Central The menu incorporates the favorite and the most requested of Le Central's original dishes. Appetizers and dessert stay the same, main course change weekly. With a complimentary glass of wine (French of course) $32 Choice of Feuilleté d escargots Six escargots, Brie cheese and a bleu cheese béchamel, wrapped in puff pastry, baked and served with 3 sauces Aubergine Farcie Between two slices of eggplant, a spicy cumin and olive oil flavored cream cheese, breaded, baked and served with marinara sauce Assiette de Charcuterie Rillette A smooth spread, country pâté a coarse mixture of pork shoulder, belly, and fatback, mousse de Foie fowl liver mousse June 2nd – 8th Dinner Saumon en Croute Whole salmon filet and tarragon flavored fish mousse, wrapped in puff pastry, baked, served with a beurre blanc June 9th – June 15th Dinner Jarret d Agneau Fork tender Lamb shank simmered with onions, garlic and tomatoes served with ratatouille and a soft polenta June 16th – June 22nd Dinner Canard aux Frambroises Half a duck slow roasted with a raspberry sauce June 23rd – June 29th Dinner Escalope de Veau Veal scaloppini sauteed in sweet butter with capers and finished with a squeeze of Lemon Dessert Choice of Soufflé Glacé A red berry cold dessert soufflé Mousse au Chocolat Chocolate mousse Regular Menu Available
  • Wine Dinner

    Wine Dinner

    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.

     

     La Crevette

    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.

     

    La Quiche

    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

     

    Cotelette d’Agneau

    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

    Dessert

    Grilled pineapple skewer, citrus coconut panna cotta, strawberries, and a basil soup shooter

     

    Reservations a Must!

     

     

     

  • Cooking Demonstration Class

    Tuesday June 25th   

     Cooking Demonstration Class  

    $32 Per Person including the dinner, the recipe booklet, and a cocktail

     

    Demonstrations:

    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!

     

     

  • Restaurant for Refugees Day
    Restaurant for Refugees Day Thursday June 13th 6:30 Le Central is lucky to employ Kul, Naradmune ,Laximi, Padam, Narad and Sagar all Bhutanese refugees, they are delighted and are proud to propose a special menu featuring some of the specialities from their home country after much discussion on Le Central’s patois ( French, English and Spanish mixture) For more information on their difficult past http://en.wikipedia.org/wiki/Bhutanese_refugees $32 per person all profit donated to the community center Samosa Baked pastry with a spicy savory filling of split pea and potato with a savory and sour chutney Red Rice This high altitude rice is similar to brown rice and is extremely nutritious and filling. When cooked it is pale pink, soft and slightly sticky Roti unleavened flat bread Khasi Goat marinated in Dahi (yogurth) tandori with curied lentils, onions, carrots and garlic Gulab Jamun Spongy milky balls in cardamon seed and rose water syrup Regular Menu Available
  • Father’s Day

    Father’s Day an all American celebration

    June 10th – 16th Dinner

    $32 Per Person

     

    Choice of:

    Pork Belly Sliders

    Swiss cheese, tobacco onions, and aioli

    Jumbo Shrimp

    Poached and served chilled with 3 traditional cocktail sauces, remoulade, pesto and garlic mayo

     

    Choice of:

    Scottish salmon

    Cold smoked, grilled, then topped with a Creole BBQ sauce and sweet potato hash

     

    Jambalaya

    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

     

    Choice of:

    House made Ice cream sandwich

     Apple pie ala mode

     

    Regular Menu Available

     

  • Communal Table

    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

    The menu:

    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