Dinner Menu

 

Menu du 29 Juillet

Les Viandes

Entrecôte aux Champignons

22

10 oz. ribeye, grilled to your liking, topped with a portobello mushroom demi, sided with house cut pommes-frites and seasonal vegetables

Duo Provençal  

16

Grilled chicken legs on the bone, marinated in a red wine vinaigrette, and one lamb chop marinated in olive oil and Provence herbs, finished with a rustic ragout of olives, tomatoes, capers, garlic, and lemon juice; sided by mashed potatoes and seasonal vegetables

Saucisse Piquante

15

Spicy, juicy, house made, oregano sausage; served with barbeque sauce, fried mac and cheese, and seasonal vegetables 

Filet de Porc au Poivre

17

Pork tenderloin crusted with cracked black pepper, pan seared flambéed with brandy and finished with cream; served with mashed potatoes and seasonal vegetables

Les Poissons

Coquilles Saint Jacques

22

Sea scallops lightly dusted in flour with a pan sauce of garlic, shallots, white wine and a touch of lemon juice; sided by a rice pilaf and seasonal vegetables

Rouget aux Amandes

18

Red snapper breaded with almonds and bread crumbs, flash fried then baked; sided by remoulade, house cut pommes-frites and seasonal vegetables

Saumon du Central

19

Pan seared filet of North Atlantic salmon prepared to your liking, accented with an orange beurre blanc; served with fingerling potatoes and a fried caper, artichoke and cherry tomato salad

Le Végétarien aux Deux Fromages

15

Two-cheese cavatappi pasta served with both goat and cream cheese; tossed with breadcrumbs and eggplant; finished with marinara sauce

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 at Le Central!

Friday, Saturday, and Sunday

from 2:30-5:00

$3.50 Drink Specials and $3.50 Dessert Specials