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The following Winter Menu has been popular with large groups (15 or more) and are example of what Le Central can offer. Le Central’s Chefs are very talented and flexible and are reflected by our Event Planners (Managers) who are here to help you compose a menu specific to your group. They are also ready to assist you with the planning of different services such as Buffets, Cocktail Receptions with Canapés, or Family Style Hors d’ Oeuvre Courses including Moules, Patés, Le Brie et l’Ail, and Chêvre Fondu…the possibilities are endless!
With Le Central by your side, success is implied, but the details are up to you!
Our pastry chefs can prepare one cake for your group and personalize it to your liking. We are thrilled that you thought of Le Central. Please have fun imagining your party and we will take care of the rest!!!
Merci~ Robert Tournier
Soupe á l’Oignon
Traditional French onion soup, gratineed with Swiss cheese
Salade de Betterave
Roasted Colorado beets with crumbled goat cheese and toasted walnuts served over mixed greens tossed in balsamic vinaigrette
Assiette de Charcuterie
An assortment of patés and cured meats served with croutons, cornichons and mustard
Tender beef shoulder braised in red wine and simmered with bacon, carrots, mushrooms, and onions; served with a natural reduction
Lamb shank slowly braised with onions, tomatoes, garlic and herbs
Saumon en Croute
Whole salmon fillet and tarragon flavored fish mousse wrapped in puff pastry, baked served with béarnaise sauce
Oie aux Calvados
Roasted goose is accompanied by an apple and currant stuffing and enhanced by a sauce enriched with Calvados
Büche de Noel
Traditional French Yule cake
Mousse au Chocolat
Rich chocolate mousse served in a tuile boat topped with Chantilly
Tarte aux Pommes
Thinly sliced apples baked on puff pastry with almond cream; served warm with caramel sauce