Menus
  The following Fall Menus are popular with large  groups and are example of what Le Central can execute.

   Le Central's Chefs are very talented and  flexible. Event Planners (Managers) are here to help you compose a  menu specific to your group as well as assist you  with the planing of different services such as  Buffets, Cocktail Receptions with Canapés - passed or  stationed, Family Style Hors d'Oeuvre Course to  include Moules, Patés, Le Brie et l'Ail, Chêvre  Fondu . . . everything for a successful party.

Vegetarian Options are available, please mention to event planner.  Our pastry chef, Dominique, can prepare one cake for your group  and personalize it with a Corporate Logo or Holiday  Message.

Thank for choosing Le Central; have fun planning your party, we will take care of the rest!
Robert Tournier

This menu is $29.95 per person plus tax (8.22%)and gratuity (18%) and beverages
Vegetarian Options are available, please mention to event planner.
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Hors d’Oeuvres
(Choice of)

Soupe à l’Oignon
Traditional French onion soup, gratineed with Swiss cheese - Great soup on a cold night


Salade César
Romaine lettuce tossed with rich anchovy vinaigrette topped with an anchovy filet and croutons


Salade Verte Mixed
green salad tossed with tarragon vinaigrette

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Le Plat Principal
(Choice of)

Poulet Farçi au Brie
Oven roasted supreme chicken breast stuffed with a spinach, sun dried tomatoes and Brie mousse, finished with a citrus velouté

Gigot d’Agneau au Jus
Colorado leg of lamb, brushed with olive oil and rosemary, slow roasted, accentuated with a Provence herb jus, served with Spaetzle

Saumon en Croute
Filet of Salmon wrapped in tarragon flavored fish mouse and puff pastry, baked, served with a chunky sauce Chorron

Boeuf Bourguignon
Marinated tender beef chuck tips braised then simmered in red wine and brandy with shallots, bacon, mushrooms and onions served over pasta

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Les Desserts
(Choice of)

Mousse au Chocolat
Rich chocolate mousse topped with shaved almonds and roasted hazelnuts, accompanied by a moon shaped cookie


Buche de Noel
French Christmas log


Crème Caramel
Fresh vanilla flavored custard with dark caramel sauce
 $34.95 per person plus tax, tip and beverages
Vegetarian Options are available, please mention to event planner.
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Hors d’Oeuvres
(Choice of)

Bisque de Homard
Lobster Bisque finished with a touch of cream

Salade d’Epinards
Spinach tossed with sweet walnut vinaigrette topped with bacon, roasted red peppers, hard boiled eggs, and red onions

Salade Périgourdine
Hazelnuts, country style pate and sliced mushrooms served over mixed greens tossed with fresh dill vinaigrette

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Le Plat Principal
(Choice of)

Loup de Mer au Safran
Seared filet of sea bass accentuated with a light saffron cream sauce

Entrecôte au Poivre
Grilled ribeye, nicely marbled, accentuated with a robust peppercorn demi glace

Oie Rotie
Roasted Goose,with an apple stuffing enhanced with a sweet and savory Calvados sauce

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Les Desserts
(Choice of)

Petits Choux
Profiteroles stuffed with vanilla ice cream, topped with hot chocolate sauce and toasted almonds

Buche de Noel
French Christmas log

Tarte Tatin
Upside down caramelized apple tart, served over warm caramel sauce
$39.95 per person plus tax, tip and beverages
Vegetarian Options are available, please mention to event planner.
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Hors d’Oeuvres
(Choice of)
Salade de Montrachet
Mixed green salad tossed with balsamic vinaigrette topped with caramelized pears and goat cheese with Provence herbs over croutons

Vol au Vent de Fruits de Mer
Scallops, shrimp, mushroom and cream simmered to harmonize the flavors, served over puff pastry boat

Terrine de Foie Gras
Duck liver and black truffle terrine

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Le Plat Principal
(Choice of)

Coquille St. Jacques
Sautéed sea scallops topped with a red curry sauce

Carré d’Agneau et son Jus
Roasted Colorado rack of lamb, encrusted with Dijon mustard, Provence herbs and bread crumbs, served with a natural herb jus reduction, sided by wild rice

Oie Provençale
Roasted quail stuffed with golden raisins, forest mushroom and brioche stuffing enhanced by a plum and port reduction

Tournedos Rossini
Seared beef tenderloin topped with seared Hudson Valley foie gras enlivened with a Madeira wine sauce with goat cheese and chive mashed potatoes

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Les Desserts
(party planner will have a choice of all guests will have the same dessert)

Petit Fours
An assortment of bite size pastries to include eclairs, chocolate truffles, tuxedo strawberries, creme puffs

or

Our pastry chef, Dominique, can prepare one cake for your group and personalize it with a Corporate Logo or Holiday Message

Give us a call!
303-863-8094

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