Dinner Menu


Menu du 28 Août

Tonight is soufflé night!

Choice of

Nutella with chocolate sauce or Strawberry with caramel


Please allow 20 minutes for preparation… perfection takes time!

Les Viandes

Entrecôte aux Champignons


10 oz. ribeye, grilled to your liking; enhanced with mushroom demi glace; sided by house-cut pommes-frites and seasonal vegetables

 Poulet Farci


Roasted chicken breast stuffed with Boursin, finished with roasted red pepper coulis; sided by rice and seasonal vegetables

Jarret d’Agneau


Lamb shank simmered with herbs, onions, garlic green and red pepper; served over mashed potatoes and sided by seasonal vegetables

Cassoulet du Central


Stemming from the Mid-Pyrenees, a deconstructed take on the traditional, hearty white bean dish, served with portions of pork tenderloin, spicy sausage, and topped with an herbed chapelure

Medallions de Bœuf*


6 oz. of marinated beef tenderloin medallions, sautéed in sweet butter,accented with mushroom demi-glaze; sided by mashed potatoes and seasonal vegetables

Les Poissons

Truite Amandine


Idaho trout encrusted with roasted almonds; sautéed in sweet butter and finished with lemon juice; sided by rice and seasonal vegetables

Saumon Méditerranéen


Atlantic salmon seared to your liking; prepared with a lobster, saffron, and sun-dried tomato sauce; served with rice and vegetables

Bouillabaisse du Central


Saffron flavored Méditerranéan fish fumet with fennel, onions, potatoes, leek, white and red fish mussels bay scallops and shrimps accompanied by croutons, rouille and parmesan cheese

Lotte en Chemise 


Bacon wrapped monk fish, served with a warm seafood broth, lentils de Puy and a pea tendril, micro green salad

Salade Niçoise*


Filet of Ahi tuna grilled to your liking, served over mixed greens tossed in balsamic olive oil vinaigrette with boiled potatoes, zucchini, red onions, olives, tomatoes, anchovies, roasted red peppers, and hard boiled egg


Carotte Soufflé


Eggplant roulade of mushroom duxelle with red pepper Boursin mousse, charred eggplant tomato salad, carrot fondue; garnished with crispy carrot

Salade Bergère


Mixed greens tossed in strawberry vinaigrette with poached pears, dried cranberries and carrots, topped with warm goat cheese croutons

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!

Every Friday, Saturday, and Sunday!


$3.50 Desserts and $3.50 Martinis