Suggested Party Menu $36.95 Person


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

Dinner Menu
$36.95 per person Excluding tax and tip

Hors d’Oeuvres
(Choice of)

Bisque d’ Homard
Velvety lobster bisque with crème fraîche and chives

Salade Niçoise
Mixed greens with tomatoes, Niçoise olives, bell peppers, onions, brioche croutons and eggplants confit drizzled with an olive oil vinaigrette

Tarte á l’Oignon
Caramelized onion, roasted mushrooms, bacon and goat cheese tart

Le Plat Principal
(Choice of)

Coquille Saint Jacques Sauce Vièrge
Pan seared sea scallops with a grilled tomato and olive oil vinaigrette

Entrecôte au Poivre
Ribeye steak crusted with black pepper sautéed in sweet butter and flambéed with brandy; finished with a touch of cream

Oie aux Calvados
Roasted goose accompanied by an apple and currant stuffing and enhanced by a sauce enriched with Calvados

Filet d’Agneau au Jus
Roasted lamb tenderloin brushed with olive oil and rosemary and accentuated with a roasted garlic jus

Les Desserts
(Choice of)

Le Central
White chocolate, milk chocolate, and praline mousse layered with a pistachio biscuit and chocolate ganache

Büche de Noel
Traditional French Yule cake

Crème Brûlée
Traditional vanilla custard topped with caramelized sugar crust