Dinner Menu


Menu du 31 Août

Les Viandes

Entrecôte Maitre d’Hotel*


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

Poulet Farçi


Roasted chicken breast stuffed with Boursin, finished with provençal ragout of tomato, caper, olive, and onion; sided by rice and seasonal vegetables

Canard du Central


Duck breast pan seared to your liking; accented with a raspberry coulis; sided with roasted red peppers 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

Duo de Saucisses


Spicy andouille and garlic sausage; prepared with a veal demi pan sauce; served with white beans and seasonal vegetable

Les Poissons

Truite Amandine


Idaho trout encrusted with toasted 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

Lotte en Chemise


Bacon wrapped monk fish served with a warm seafood broth, lentils de Puy and a pea tendril salad; finished with a crab cake


Carotte Soufflé


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

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