Menu du 18 Mai

Feuillete d’Escargots
9
Six escargots preparted in a creamy sauce with blue cheese, spinach, walnuts, and tomato topped with puff pastry

Escargots Bourguignons
7
Six escargots sauttter, garlic, tomatoes, shallots and parsley

Escargots en Brioche
7
Six escargots sauteed with garlic, shallots, butter, tomatoes served over toasted brioche and flambeed with Pastis

Assiette de Fromage
13
Bleu d'Auvergne, Montrachet Chêvre, Port Salut and St. Andre served with toast points and fresh seasonal fruit

Petit Chêvre Fondu à la Provençale
9
Goat cheese flavored with olive oil and topped with sweet balsamic onion marmalade, tomatoes, basil and breadcrumbs and baked to a golden brown

Charcuterie du Central
11
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
Baked whole garlic head, tomatoes, basil, Brie cheese, and toast

Soupe du Jour
3/4

Soupe à l'Oignon
3/4

Salade Verte
5
Mixed greens, red onions, tomato, cucumbers, and croutons tossed with red wine vinaigrette

Salade Cesar
5
Romaine lettuce, Parmesan cheese, and croutons tossed with a rich anchovy vinaigrette

Salade Périgourdine
6
Hazelnuts, mushrooms and country-style pate with mixed greens in a strawberry and balsamic vinaigrette

Salade de Champignon
7
Mixed greens, Portobello mushrooms, roasted red peppers with balsamic vinaigrette

Salade de Betterave
8
Mixed greens tossed in red wine vinaigrette served over beets, hard boiled egg and bleu cheese

Salade d'Onglet
15
Grilled hanger steak served over mixed greens tossed in tomato vinaigrette with red onions, roasted peppers, tomaotes, bleu cheese and gaufrettes

Salade de Saumon
17
Grilled salmon served over mixed greens tossed in balsamic vinaigrette with red onion, asparagus, artichoke hearts, olives, and parmesan crisps

Salade Nicoise
17
Seared Ahi tuna cooked to your liking served over mixed greens tossed in roasted tomato vinaigrette with boiled potatoes, red onion, tomatoes, haricot verts, olives, cucumber and hard boiled eggs

Entrecote aux Champignons
25

14 oz Choice Anus Ribeye grilled to your liking, topped with garlic butter and roasted mushrooms; served with pommes frites

Quiche Lorraine
12
Savory egg custard baked in a flaky pastry crust with bacon, caramelized onions and Swiss cheese; served with vegetables and pommes frites

Poulet Roti
16
Lemon and thyme brined roasted chicken enhanced with a mushroom and prosciutto sauce and served with lemon mashed potatoes

Terre et Mer
29
6 oz bacon wrapped choice Angus beef tenderloin roasted to medium rare, served with jumbo shrimp and mashed potatoes, finished with a Hollandaise sauce infused with tarragon and sherry vinegar

Saumon aux Capres

17
Filet of salmon pan seared and served over rice pilaf, accentuated by a lemon, caper beurre blanc

Truite Amandine

16
Filet of trout dusted in flour and pan seared, crusted in almonds and topped with brown butter; served with pan fried red potatoes and ratatouille

St. Jacques

23
Pan seared sea scallops served over rice pilaf and accentuated with basil pesto and tomato chutney

Bouillabaisse du Central

19
Mediterranean fish fumet infused with saffron and prepared with jumbo shrimp, scallops, red and white fish, mussels, potatoes, leeks, onions, fennel and bell peppers; served with a spicy rouille and croutons

Le Vegetarienne
15

Pasta tossed with roasted tomatoes, roasted garlic, broccoli spears, sauteed mushrooms and basil pesto topped with asparagus, parmesan, and mozzarella cheese