Mon – Fri Lunch

 

Menu Pour le Dejeuner

24 Novembre 2014

Features

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

Crêpes

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

Crêpes aux Fruits de Mer 10
Bay scallops, shrimp, red and white fish in a dill cream sauce gratinéed with Swiss cheese; sided by a petite salade verte

Sandwiches

Burger du Central 11
8 oz. Dry Aged beef Burger, with Roasted Pork Belly, Brie Cheese, Marinated Tomatoes and Spinach. Served on a Sesame Seed Brioche Bun with Fries

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 de Poulet 14
Chicken breast stuffed with spinach, goat cheese, and caramelized apple; fried and sliced served over mixed greens tossed with pickled carrots and balsamic vinaigrette, garnished with candied almonds

Salade Niçoise 15
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

Bouillabaisse 14
Mediterranean fish fumet prepared with mussels, shrimp, scallops, red and white fish, potatoes, onions, leeks, bell peppers and fennel; sided by spicy rouille and croutons

Saumon sauce Provençale 13
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

Porc á la Moutarde 12
Mustard and honey marinated boneless pork chop accented with Dijon mustard. Served with goat cheese mashed potatoes and sauteed vegetables

Poulet Cordon Bleu 11
Chicken breast stuffed with ham and Swiss cheese, breaded then baked, topped with Mornay sauce; served with rice and seasonal vegetables

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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