Bienvenue au Central 
Menu du 5 Juillet
The Menus at Le Central Change daily!
HORS D’OEUVRE
 

Feuilleté d’ Escargots 
$9
Escargot sautéed with butter and herbs, served over a puff pastry with a creamy bleu cheese walnut sauce 

Escargots Bourguignon 
$7
Six escargots sautéed with mushrooms, garlic, butter and parsley

Escargots en Brioche 
$7
Six escargots baked briefly on a slice of brioche covered with garlic butter flavored with Pernod 

Assiette de Fromage 
$12
Blue d’Auvergne, Montrachet Chêvre, Port Salut and Camembert served with fresh seasonal fruits, candied walnuts and croutons

Charcuterie du Central 
 $9
House made selection of pâtés and cured meats served with Dijon mustard, red onions, cornichons, olives, roasted red peppers, and croutons

         Petit Chêvre Fondu à la Provençale 
 $9
Goat cheese topped with sweet onion marmalade and breadcrumbs and baked to a golden brown. Served hot with croutons

           L' Ail, le Brie, et les Croutons 
$9
Baked whole garlic head, Brie cheese, and toast
 
Les Soupes et Les Salades
Soupe du Jour 
$2.00 / $3.00

Soupe a L’Oignon 
$4.00 

Salade Verte
$3.00 
Mixed greens tossed with tarragon vinaigrette 

Salade Cèsar
$4.00 
Romaine lettuce, Parmesan cheese, and croutons tossed with a rich anchovy vinaigrette 

Salade Périgourdine
$ 4.50 
Hazelnuts, country-style pate, and sliced mushrooms with mixed greens in a Dijon mustard vinaigrette 

Salade de Champignons
$6.00 
Mixed greens dressed with a Balsamic vinaigrette, finished with sautéed Portobello mushrooms and roasted red bell peppers 

Salade de Betterave
$6.00
Braised red beet salad with blue cheese, hard-boiled eggs and mixed greens with a tarragon vinaigrette 

Salade de Magret de Canard
$9.00
Smoked salt-cured duck breast salad sprinkled with bleu cheese, sliced apples, candied walnuts and dried cranberries over mixed greens and tossed with a spiced mustard vinaigrette 

Salade d’ Epinard
$5.00
Spinach salad, with roasted red pepper, bacon, red onion, hard-boiled egg and walnut vinaigrette 

Make your salad a  Main Course
Add Grilled Chicken Breast or Salmon 
$5.00
 

Les Viandes

Escalope de Veau à la Forestière   

$19.00

Veal scaloppini, lightly dusted in flour and pan fried, enriched with a creamy mushroom infused demi glace topped with house cured Prosciutto   

 

             Entrecôte Bordelaise               

$20.00

Nicely marbled, grilled ribeye drizzled with a red wine, shallot, garlic, and bone marrow reduction

 

                       Paella du Central                      

$16.00

Traditional saffron infused Spanish style paella with chicken (on the bone), house prepared (pork) chorizo, mussels, shrimp, bay scallops, red and white fish

 

          Gigot d’Agneau au Jus             

$16.00

Roasted leg of Colorado lamb finished with a Provence herb enriched natural jus   

 

                         Salade Paysanne                         

$12.00

Mixed greens tossed in balsamic vinaigrette with candied walnuts, golden raisins, and house made Prosciutto topped with goat cheese toast points

 

Les Poissons  

                  Homard à la Jesus                   

$22.00

Steamed half of one Maine lobster served with pasta tossed with a rich saffron cream sauce topped with fresh spinach, mushrooms, artichokes, red peppers and mussels

 

                     Raie sauce Vierge                     

$15.00

Pan seared filet of skate wing enlivened with a cherry tomato, fresh basil and extra virgin olive oil sauce

 

                 Lotte sauce Béarnaise              

$16.00

Pan seared filet of monkfish topped with the classic Hollandaise sauce infused with fresh tarragon

 

                      Salade St. Jacques                   

$19.00

Sea scallops, sautéed in sweet butter, topped with fresh basil and Parmesan cheese pesto served over mixed greens tossed with tarragon vinaigrette with tomato wedges and orange segments

 

                     Carrelet aux Câpres                  

$14.00

Whole flounder, pan seared with sweet cream butter, enhanced with a capers, shallots, and fresh lemon juice sauce  

Le Plat Végétarien

$13.00

Tri colored pasta salad tossed with black olives, marinated peppers, artichoke hearts, grilled asparagus, cucumbers and feta cheese

 
Specialty & All Inclusive
Le Central's Summer Prix Fixe Menu
$25.95 Per Person
As a Provence native, I will never forget the perfume of fresh basil, thyme, fennel, lavener, and pine trees; the cicadae song, and the delicious "pique nique" by the beach under the hot summer sun.  I am happy to share some of the favorite picnics of my youth and help to create some new memories - Robert Tournier
 

Hors d’Oeuvre
Choice of
Salade de Canard
Spinach salad tossed with raisins, peaches, and morsels of duck confit in a tarragon vinaigrette

or

Vichyssoise
Chilled fine herbs, potatoes, and leek soup drizzled with truffle oil

Plat Principal
Choice of
Couscous Royal
In the last century couscous has been incorporated in the French repertoire - our version features chicken, lamb, Merquez (house perepared spiced lamb sausage) as well as all the classic Mediterranean vegetables and the fiery harrissa sauce

or

Marlin au Pistou
Grilled Hawaiian marlin with a pesto flavored tri colored pasta salad sided with preserved lemon and green tomato jam

Le Dessert
Nougat Glace

The cream, Italian meringue, honey and nuts frozen delight topped with red berries and raspberry coulis 
 
Contact Us
Le Central Careers
This menu was created and posted by one of the female staff who, unlike the male staff, care what it looks like and that you can actually read it!  Enjoy