Menu du 3 Julliet
The Menus at Le Central Change daily!
Take your afternoon back!! We are encouraging the renewal of the leisure lunch!! 
House Martini is $3.00 Monday through Friday lunch!! 

Les Soupes du Jour:
A. Roasted Summer Vegetable
B. Gazpacho (served chilled)
Bowl: $3.00   Cup: $2.00 ($1 with any main course)

Les Hors D'Oeuvres
Assiette de Fromage 
$12.00 
Papillon Roquefort, Montrachet chevre, Port Salut and Camembert served with toast points and fresh seasonal fruit

Chevre Fondu la Provencale 
$9.00 
Baked goat cheese topped with sweet onion marmalade served hot with croutons

Charcuterie du Central 
$9.00 
House made selection of pates and cured meats served with Dijon mustard, red onions, cornichons, and croutons

Escargots Bourguignon 
$7.00 
Six escargots sautéed with mushrooms, garlic, butter and parsley


 

Le Plat du Jour
$7.00
Galette du Jour
House prepared buckwheat (gluten free) crêpe filled with a mushroom cream sauce and ham, gratineed with Swiss cheese, topped with a sunny side up egg, sided by a petit salad and pommes frites 

Porc Rôti à la Moutarde

Roasted pork shoulder enhanced with an apple-wood smoked bacon and mustard cream sauce

Tilapia sauce Vierge

Pan seared filet of tilapia topped with a fresh basil, cherry tomato and extra virgin olive oil sauce

 Les Classiques du Jour 

$7.00
Served with vegetables and potatoes
Omelette du Jour 
Three egg omelette filled with Canadian bacon, mushrooms, onions, peppers and Swiss cheese

Croque Monsieur
Sliced turkey and Swiss cheese on brioche, topped with béchamel sauce and gratineed Swiss cheese 

Croque Madame 
The Croque Monsieur finished with sunny side up eggs (Add $1.50)

Sandwich Jambon Fromage 
Ham and Brie with tomatoes and pesto served on a grilled baguette

Panini du Jour
Grilled focaccia bread with tomatoes, spinach, onions, ham and Swiss cheese

Frittata 
Traditional open-faced omelette with smoked salmon, spinach and brie cheese

Quiche du Jour 
Savory egg custard in a light pastry crust filled with roasted Mediterranean ratatouille, gratineed with Swiss cheese



 

LES GRANDES SALADES

Salade de Caprese
$7.00
Whole milk mozzarella cheese with vine-ripened tomatoes, basil and pine nut pesto

Salade de Saumon Frais
$9.00
Seared salmon scaloppini served over mixed greens, with bell peppers and tomatoes in tarragon vinaigrette

Salade de Saumon Fumé
$9.00
Slices of house smoked salmon, over spinach tossed in a walnut vinaigrette, accompanied by red onions, cucumbers, tomatoes, capers and dill crême fraîche

Tostada de Poulet
$7.00
Seared Chicken Breast dusted with Cajun spices accompanied by a south of the border salad with black beans and feta cheese in a roasted tomato, cumin flavored mayo

Paillard de Poulet
$7.00
Pounded chicken breast, pan-seared, and flavored with basil and pine nut pesto served over house salad tossed with tarragon vinaigrette

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

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

Salade de Bavette de Boeuf
$9.00
Grilled,marinated flank steak served over a classic cesar salad, accompanied by a side of flash fried Swiss cheese

Salade Niçoise
$12.00

Grilled Albacore tuna, mixed field greens, balsamic vinaigrette and topped with red potatoes, onions, Niçoise olives, cornichons, hard-boiled egg, red bell peppers, and anchovies

Soupe a l’ Oignon
$3.00/$4.00
Gratineed with Swiss cheese 

Salade Verte
$3.00
Mixed Field greens with tarragon vinaigrette

Salade Cesar
$4.00
Romaine lettuce, Parmesan and brioche croutons tossed in anchovy vinaigrette 

Salade de Champignon
$6.00
Mixed greens, portobello mushrooms and roasted red bell peppers with balsamic 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
 

                          Jarret d’Agneau au Jus                         

                                                                                              $10.00                                                                                               

Roasted Colorado lamb shank braised with red wine, honey, lavender, onions and mushrooms served in natural jus over rice pilaf

 

                 Escalope de Veau Forestière               

                                                                                  $15.00                                                                                  

Veal scaloppini, lightly dusted with flour and pan fried paired with a wild forest mushroom demi glace finished with a touch of cream

 

          Rump Steak sauce Bordelaise             

                                                                                         $10.00                                                                                          

Grilled rump steak accentuated with a red wine, shallot and bone marrow reduction sauce

Les Poissons
 

                  Saumon à la Provençale                      

                                    $9.50                                        

Grilled filet of North Atlantic salmon topped with a rustic ragout of tomatoes, onions, garlic, capers, olives and lemon juice

 

                   Bouillabaisse du Central                       

                                                                                                        $9.00                                                                                                            

Classic Mediterranean fish stew simmered with Provence herbs, leeks, potatoes, mussels, shrimp, scallops, red and white fish sided by spicy rouille and croutons

 

                                 Truite Amandine                                     

                                                                     $9.00                                                                         

Filet of trout, sautéed in sweet butter, finished with toasted shaved almonds, parsley and lemon juice  

Le Plat Végétarien
$7.00
Tri colored pasta salad tossed with black olives, marinated peppers, artichoke hearts, grilled asparagus, cucumbers and parmesan

Menu du Chef
$14.00

Hors d'Oeuvres

Vichyssoise

Chilled fine herbs, potato and leek soup drizzled with truffle oil

 

Le Plat Principal

Couscous Royal

Roasted chicken, lamb, Merguez sausage and Mediterranean vegetables over a bed of couscous sided by spicy harrissa

Or

Espadon au Pistou

Grilled swordfish finished with a fresh basil and parmesan cheese pesto sided by a tri color pasta salad with preserved lemon and green tomato jam

 Le Dessert

Nougat Glacé

Frozen and whipped chantilly cream and Italian meringue with honey, berries and nuts topped with red berries served over raspberry coulis

 
 
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