Catalan
May 28th - June 1st 
$25.95 per person
With this menu we visit the French-Spanish Border on the Mediterranean coast. Here again, we see the emphasis on olive oil and grilling, but the mode of cooking leans towards a Spanish/Arabic influence; this is Pascal’s native region

Course One
Escalivada
Grilled eggplant, tomatoes, chilies, green onions, and garlic tossed with olive oil. This dish of ratatouille

 or

Escudella
Sausage and vegetable stew with pasta drizzled with white truffle oil 

Course Two
Epaule d’Agneau à la Catalane
lamb shoulder with tomatoes, lemons, rosemary, beans

or

Rouget sauce Romescu
Rockfish sautéed with a ragout of almonds, hazelnuts, garlic, olive oil, chilies and onions 

Dessert
Gateau aux Noix, sauce au Miel 
Walnut cake with a sweet honey sauce

 
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