Mid-Afternoon Menu

 
2:30 pm

Every Saturday from

July 5, 2014

To

October 31, 2014

Drink Features $3

Le Blanc Lime
Chardonnay, lemonade, a splash of soda, a squeeze of lime

Sangria
Refreshing glass of wine, rum, simple syrup and triple sec with a splash of soda and fresh fruits

10Hors D’ Oeuvres

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

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

Feuilleté d’Escargots                                        9
Escargots sautéed in sweet butter and herbs, served over puff pastry with walnut and creamy blue cheese sauce

Assiette de Fromages                                     8/13
Comté, Montrachet Chêvre, Port Salut, and Camembert served with fresh seasonal fruits, candied walnuts and croutons

Charcuterie du Central                                     8/14
House made selection of pates and cured meats served with Dijon Mustard, red onions, cornichons, olives, roasted red peppers, and croutons

Crêpes de Fruits de Mer                                   8
House prepared savory crêpes filled with mussels, shrimp and salmon in a fresh dill cream sauce; gratineed with Swiss cheese

Crêpes de Poulet                                                8
House prepared savory crêpes filled with tender chicken morsels simmered in a light curry cream sauce with carrots, onions and spinach; gratineed with Swiss cheese

Crêpes aux Lardons                                          8
House prepared savory crêpes filled with grilled marinated steak simmered in a fire roasted chipotle cream sauce with smoked bacon and sautéed onions; gratineed with Swiss cheese

Crêpes aux Legumes                                          8
House prepared savory crêpes filled with sautéed mushrooms, asparagus, and spinach with marinara sauce; gratineed with Swiss cheese

Le Brie, L’Ail et Les Croutons                         9
Warm wedge of brie, roasted head of garlic and baguette croutons with tomatoes and fresh basil

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

food 3Les Soupes et Salades

Soupe du Jour                   cup 2  / bowl 3

Soupe a L’Oignon              cup 3 /  bowl 4

Salade Verte              4.50
Mixed greens tossed with red wine vinaigrette with tomato, carrot, cucumber, red onion, and croutons

Salade Cesar             5
Romaine lettuce, parmesan cheese, and croutons tossed in anchovy vinaigrette

Salade d’ Epinard        6
Spinach salad with roasted red pepper, bacon, red onion, hard boiled egg, and warm bacon vinaigrette

Salade de Champignon      7
Mixed greens, portobello mushrooms, and roasted red bell peppers with balsamic vinaigrette

Salade de Betterave             8
Mixed greens with red beet gelee, golden beets, bleu cheese crumbles, candied walnuts, and a side of bleu cheese dressing

8Dessert Features $3

Mousse au Chocolate
Creme Caramel
Pain Perdu