Menus
 

Thank for choosing Le Central, the following three winter/spring menus are popular with large groups and are example of what Le Central can execute.
Of course, it is your party and we will be happy to incorporate your suggestions.

PS Vegetarian and gluten free options are available, please mention to your event planner if you will need either.

Robert Tournier

This menu is $24.95 per person plus tax (8.22%)and gratuity (18%) and beverages
Vegetarian Options are available, please mention to event planner.
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Hors d’Oeuvres
(Choice of)

Soupe du Jour
soup of the day


Salade César
Romaine lettuce tossed with a rich anchovy vinaigrette topped with an anchovy filet and croutons


Salade Verte
Mixed green salad tossed with tarragon vinaigrette

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Le Plat Principal
(Choice of)

Suprème de Poulet Farçi aux poivrons doux
Oven roasted chicken breast stuffed with spinach, sun dried tomato and Brie mousse, finished with a roasted red pepper coulis

Jarret d’Agneau
Colorado lamb shank simmered with a ragout of olive oil, Provence herbs, tomatoes, mushrooms, onions, and garlic served with polenta

Saumon Bearnaise
Filet of salmon, grilled, and finished with bearnaise sauce

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Les Desserts
(Choice of)

Mousse au Chocolat
Rich chocolate mousse topped with shaved almonds and roasted hazelnuts, accompanied by a chocolate moon shaped cookie

Pain Perdu
House prepared brioche bread pudding served over warm caramel sauce

Crème Caramel
Fresh vanilla flavored custard with dark caramel sauce

 
 $26.95 per person plus tax, tip and beverages
Vegetarian Options are available, please mention to event planner.
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La Soupe ou La Salade
(Choice of)

Soupe B l’Oignon
Traditional French onion soup, gratineed with Swiss cheese

Salade d’Epinards
Baby spinach tossed with a bacon vinaigrette topped with bacon, roasted red peppers, hard boiled eggs, and red onions

Salade Périgourdine
Hazelnuts, country style pate and sliced mushrooms served over mixed greens tossed with fresh dill vinaigrette

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Le Plat Principal
(Choice of)

Coquille saint Jacques au Safran
Seared sea scallops accentuated with a light saffron cream sauce

Entrecôte au Poivre
Roast ribeye,served medium rare, accentuated with a robust peppercorn demi glace

Cassoulet
Goose confit, garlic sausage and lamb simmered with white beans, garlic, Provence herbs and tomatoes, gratineed with bread crumbs

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Les Desserts
(Choice of)

Petits Choux
Profiterole stuffed with vanilla ice cream, topped with hot chocolate sauce and toasted almonds

Creme Brulée
Traditional vanilla flavored custard topped with caramelized sugar

Tarte aux Pommes
Warm caramelized apple tart, served over warm caramel sauce

$29.95 per person plus tax, tip and beverages
Vegetarian Options are available, please mention to event planner.
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Hors d’Oeuvres
(Choice of)
Bisque de Homard
Lobster bisque finished with a touch of cream

Salade de Montrachet
Mixed green salad tossed with balsamic vinaigrette, topped with caramelized pears and herbed goat cheese croutons

Assiette de Charcuterie
An array of homemade pates and cured meat, with cornichons and croutons

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Le Plat Principal
(Choice of)

Bouillabaisse
Maine lobster, clams, mussels, scallops, shrimp and red and white fish in a Mediterranean fish broth

Carré d’Agneau et son Jus
Roasted Colorado rack of lamb, encrusted with Dijon mustard, Provence herbs and bread crumbs, served with a natural herb jus reduction, accompanied by roasted potatoes

Tournedos Rossini
Seared beef tenderloin topped with a truffled foie gras mousse, enlivened with a Madeira wine sauce with goat cheese and chive mashed potatoes

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Les Desserts
Petits Fours
An assortment of bite size pastries to include; eclairs, chocolate truffles, tuxedo strawberries, crème puffs, bite size cakes or tarts

Give us a call!
303-863-8094