Menu du 3 Fevrier
Le Plat Alsacien
Our Chef Charcutier Philippe has prepared a country menu featuring the kind of food that warms the belly and makes a French man smile...we think it will work on Coloradans as well!
A platter will be presented with pork Rillette, country style pate, pork head cheese, chorizo, chicken live mousse and carpaccio complimented with pearl onions, Dijon mustard, and cornichons
Aslo accompanied by carrot salad, leek vinaigrette, celery salad and warm roasted potatoes
Add two blood sausages for $6
Le Dessert
Tarte aux Pommes
Warm pastry layered with almond cream and thinly sliced apples topped with a caramel sauce
$29.95 for 2 guests
Hors d'Oeuvres
Feuilleté
d’Escargots
$9.00
Six escargots preparted in a blue cheese, spinach, tomato and walnut cream sauce and topped with a puff pastry
Escargots
Bourguignons
$7.00
Six escargots sauttter, garlic, mushrooms, shallots and parsley
Escargots en
Brioche
$7.00
Six escargots sauteed with garlic, shallots, butter, tomatoes served over toasted brioche and flambeed with Pastis
Assiette de
Fromage
$13.00
Roquefort, Montrachet Chêvre, Port Salut and Camembert served with
toast points and fresh seasonal fruit
Petit Chêvre
Fondu à la Provençale
$9.00
Goat cheese flavored with olive oil and topped with sweet balsamic onion
marmalade and breadcrumbs and baked to a golden brown
Charcuterie
du Central
$10.00
House made selection of pates and cured meats served with Dijon mustard, red
onions, cornichons, and croutons
L' Ail, Le
Brie, et Les Croutons
$9.00
Baked whole garlic head, Brie cheese, and toast
Les Chataignes Roties
$8.00
First of the Season!! Michigan chestnuts roasted over an open fire, served in the shell with maple butter
Soupe du Jour
$2.00 / $3.00
Soupe à l'Oignon
$3.00 / $4.00
Salade Verte
$4.00
Mixed greens tossed with tarragon vinaigrette
Salade Cesar
$5.00
Romaine lettuce, Parmesan cheese, and croutons tossed with a rich anchovy
vinaigrette
Salade
Périgourdine
$ 6.00
Hazelnuts, mushrooms and country-style pate with mixed greens in a
Salade de Betterave
$8.00
Braised red beet salad with Danish blue cheese, hard-boiled eggs and mixed
greens with a tarragon vinaigrette
Salade de Champignon
$7.00
Mixed greens, Portobello mushrooms, roasted red peppers with balsamic vinaigrette
Cassoulet du Central
$16.00
White beans simmered with goose, pork and lamb morsels, tomatoes, onions, and garlic; topped with a grilled pork sausage, and gratinéed with parsley and breadcrumbs
Filet sauce Forestiere
$21.00
Beef tenderloin grilled to your liking finished with a mushroom demi glace and a touch of cream
Escalope de Veau aux Capres
$19.00
Veal scaloppini lightly dusted in flour and pan seared and served with a caper, tomato and pepper broth
Filet de Porc au Moutarde
$15.00
Mustard crusted pork tenderloin accentuated with a bacon, mustard and whiskey spiked demi glace
Bouillabaisse du Central
$17.00
Saffron infused Mediterranean fish fumet with shrimp, fish morsels, mussels, fennel, leeks, bell peppers and potatoes accompanied by spicy rouille, croutons and Parmesan cheese
Abadèche a l'Etouffee
$18.00
Filet of king clip fried in olive oil and smothered in a rich dark roux with an onion, celery and pepper trinity and crawfish served over rice
St. Jacques aux Framboises
$21.00
Seared sea scallops enhanced with a vibrant raspberry gastrique
Crepe Fruit de Mer
$10.00
Seafood morsels prepared in a dill cream sauce, wrapped in a savory crepe and gratineed with Swiss cheese
Mahi Mahi au Ceviche
$18.00
Pan seared filet of mahi mahi topped with Carlos' spicy shrimp, scallop and crawfish ceviche
$12.00
Creamy risotto prepared with shallot confit, roasted eggplant and mushrooms finished with pesto