Mon – Fri Lunch

 

Menu Pour le Dejeuner

17 Decembre 2014

Features

Assiette de Charcuterie et Fromage 14
An assortment of French cheeses and house made pâtés

Crêpes

Crêpe aux Lardons* 10
Grilled marinated steak, onions, mushrooms, smoked bacon in a fire roasted chipotle, mustard cream sauce gratinéed with Swiss cheese

Crêpe aux Dinde* 10.50
Roasted turkey with sun dried tomatoes and a cream cheese sauce; finished with a Mornay sauce

Sandwiches

Burger du Central* 14

Tender goose burger layered on a sesame bun with bacon onion confit, Swiss cheese, and a Sriracha aioli; sided by house-cut pommes frites

Monte Cristo 9
Brioche layered with ham and Swiss cheese, dipped in egg then griddle fried; served with powdered sugar, raspberry coulis, house-cut pommes frites, and a petite salade verte

Croque Madame 11
Baked ham and Swiss cheese on country bread topped with Mornay sauce and an egg served sunny side up with house-cut pommes frites and a petite salade verte

LES GRANDES SALADES

Salade d’Onglet 16
6 oz. hanger steak, grilled to your liking, served with a wedge of grilled romaine lettuce topped with blue cheese dressing, tomato, red onion, bacon, and cucumber; garnished with potato gaufrettes

Salade Niçoise 16
Filet of Ahi tuna grilled to your liking, served over mixed greens tossed in balsamic vinaigrette with boiled potatoes, green beans, red onions, olives, tomatoes, anchovies, roasted red peppers, and a hard boiled egg

Salade Bergère 14
Mixed greens tossed in strawberry vinaigrette with poached pears, dried cranberries, candied walnuts, macerated figs, and carrots; topped with warm goat cheese croutons

PLATS PRINCIPAUX

Saumon sauce Provençale 14

Grilled filet of salmon enhanced with a rustic ragout of tomatoes, olives, capers, garlic, and lemon juice; sided by rice and seasonal vegetables

Quiche Lorraine 9
Savory egg custard baked in a flaky pastry crust with ham, caramelized onions and Swiss cheese; sided by pommes-frites and a petite salade verte

Bouillabaisse du Central 14
Mediterranean fish fumet with scallops, shrimp, mussels, red & white fish, potatoes, and fennel served with parmesan, and a spicy rouille

Onglet sauce Béarnaise 16
6oz Hanger steak accented with a tarragon infused Hollandaise sauce; sided by seasonal vegetables and pommes frites

Poulet Paysan 13
Fried breaded chicken accented with white pepper veloute; sided with mashed potatoes and vegetable

Omelette aux Épinards 9
Egg white omelette with spinach, mushrooms, roasted garlic, and Swiss cheese; sided by pommes-frites and a petite salade verte

 

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