Suggested Party Menu $42.95 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 $42.95 per person  Excluding tax and tip

Hors d’Oeuvres (Choice of)

Salade de Montrachet
Mixed green salad tossed with balsamic vinaigrette crowned with caramelized pears and goat cheese croutons

Napoleon aux Fruits de Mer
Scallops, shrimp, mushrooms, wilted spinach layered in a tower of puff pastry with roasted tomato sauce

Le Brie et l’Ail
Melted wedge of French Brie, roast garlic head, onions confit and croutons

Le Plat Principal (Choice of)

Bouillabaisse du Central
Mediterranean fish fumet infused with saffron and prepared with mussels, shrimp, scallops, lobster, white fish, potatoes, leeks, onions and fennel; served with a spicy rouille and croutons

Carré d’Agneau et Son Jus
Roasted rack of lamb encrusted with Dijon mustard, Provence herbs and bread crumbs, served with a natural herb jus reduction

Tournedos Beurre Maitre d’Hôtel
Seared beef tenderloin topped with an herbed compound butter

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

 Le Dessert
Petit Fours
An assortment of bite size pastries to include eclairs, chocolate truffles, tuxedo strawberries, and creme puffs