Dinner Menu

 

Menu du 28 Fevrier

Les Viandes

Aloyau sauce Béarnaise*

19

Sirloin steak accented with a tarragon infused Hollandaise sauce; sided by vegetables and potato croquettes

Poulet au Romarin

16

Roasted half chicken with a rosemary velouté; accompanied by ratatouille and garlic mashed potatoes

Cassoulet du Central*

20

Bean ragout gratineed with persillade complemented with house garlic sausage, goose and duck confit, pork medallions and a roasted lamb chop

Lapin a la Moutarde

19

All natural Colorado rabbit marinated in white wine simmered with mushrooms, bacon, onions, carrots and herbs, enhanced with mustard and cream served over pasta with vegetables

Les Poissons

Bouillabaisse du Central

19

Mediterranean fish fumet with shrimp, scallops, mussels, red & white fish and garnished with grilled octopus; potatoes, leeks and fennel served with croutons, Parmesan cheese and rouille

Paëlla du Central*

18

Saffron infused rice pilaf, complemented with chicken, pork morsel and chorizo, bell pepper, onions, garlic, shrimp, and bay scallops

Saumon aux Caviar*

19

Filet of fresh Alaskan salmon topped with Maître d’Hotel butter and salmon roe; sided by sautéed spinach and rice pilaf

Truite Amandine

19

Pan-seared filet of Idaho trout breaded with almonds and accented with brown butter; served over a bed of rice pilaf with sautéed vegetables

Le Végétarien

Pâte Pomadoro

15

Bow tie pasta tossed with garlic and crushed red pepper create mouthwatering flavor in this classic pasta dish with fresh tomatoes, sun dry tomatoes, basil chiffonade, and shallots; gratinéed with Parmesan cheese

 Entrees may be split for an additional fee of $2.50

Salads may be split for a fee of $.50

Join us for Happy Hour!

Every Friday, Saturday, and Sunday

From 2:30-5:00 pm

$3.50 Desserts and Martinis!

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