Suggested Party Menu $36.95 Person

 

The following Summer Menus have 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)

Salade Niçoise
Spice crusted tuna medallion pan seared, served over mixed greens with tomatoes, Niçoise olives, bell peppers, onions, boiled potatoes and haricots verts drizzled with an olive oil vinaigrette

Pissaladiere
Caramelized onion, roasted tomatoes, eggplant confit, garlic, Provence herbs tart

Moules au Pistou
Chilled mussels tossed with olive oil, basil, pine nuts and parmesan paste

Le Plat Principal
(Choice of)

Coquille Saint Jacques
Pan seared wild caught sea scallops over a arugula and shaved fennel salad with a citrus vinaigrette

Entrecôte Maître d’ Hotel
Ribeye steak crusted with black pepper grilled and served with an herbed compound butter

Canard aux Fruits
Duck leg confit and pan seared duck breast complemented with a seasonal fruit gastrique

Carré d’Agneau sauce Vierge
Roasted rack of lamb, with an artichoke heart, spinach, chick pea and roasted green pepper salad tossed with a grilled tomato and olive oil vinaigrette

Les Desserts
(Choice of)

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

Tarte aux Pommes
Thinly sliced apples baked on puff pastry with almond cream; served warm with caramel sauce

 Crème Brulée
Traditional vanilla custard topped with caramelized sugar crust