Salads

Butter Lettuce.........................................8.00 Belgian Endives, Roquefort Cheese...............10.50 Greek Salad............................................9.00 Caesar Salad................................................9.00 Tomato w/Artichokes, Egg, Olives...........10.50 Fresh Leeks Vinaigrette................................8.00 Fresh Celery Root Remoulade (seasonal)..8.50 Warm Goat Cheese Salad............................10.50 Roasted Fresh Beets w/Spring Mix...........9.50

Salad Nicoise
	Lettuce, Green Beans, Potatoes, Bell Peppers, Tomatoes, Anchovies, Tuna, Egg................17.50

Soups
	Onion Soup Gratinee..........................8.50 Soup of the Day.................................................A/Q

Appetizers

Steak Tartare...................................................................................................................15.00 Norwegian Smoked Salmon...............................................................................................10.50 Filet of Smoked Trout with Horseradish Sauce, and Potato Salad.........................................11.50 Escargots de Bourgogne...................................................................................................10.50 Pate de Campagne (Country Style)......................................................................................8.50 Crab Cake Beurre Blanc....................................................................................................10.50 Individual Onion Tarte.........................................................................................................9.50 Saucisson Chaud (Warm Garlic Sausage with Potato Vinaigrette).........................................10.00

Pates-Pasta
	Ravioli of the Day...........................................................................................................12.50 Special Pasta of the Day...................................................................................................A/Q Pasta Primavera.............................................................................................................11.50

Poissons-Fish

Grilled or Poached Filet of Salmon Beurre Nantais............................................................22.50 Grilled Jumbo Prawns, Saffron Risotto.............................................................................23.50 Cold Salmon, Sauce Verte..............................................................................................22.50 Sea Scallops Saute Provencale.......................................................................................23.50

Shell Fish
	Fresh Oysters in Half Shell with Shallot Vinegar...............................................................11.00

Viandes-Meat-Poultry

Steak Tartare................................................................................................................28.50 N.Y. Steak Pommes Frites with Sauteed Onions..............................................................28.50 Filet Mignon au Poivre (Pepper Sauce)............................................................................29.50 Rack of Lamb Persille (for one person)............................................................................29.50 Roast Chicken Pommes Frites.......................................................................................18.50 Cold Roast Chicken Mayonnaise....................................................................................18.50 Grilled Paillard of Chicken with Pasta..............................................................................18.50 Boudin Noir (Blood Sausage) Pommes Frites Apple..........................................................17.50 Choucroute Garnie a l'Alsacienne....................................................................................17.50 Cassoulet "Le Central"...................................................................................................18.50

Legumes-Vegetables

Sauteed Mushrooms.......................................................................................................8.00 Haricots Verts...............................................................................................................10.00 Risotto...........................................................................................................................6.50 Pommes Frites (French Fries)..........................................................................................5.00 Pommes Puree...............................................................................................................5.00 Vegetarian Plate..............................................................................................................A/Q

Fromages-Cheeses

Roquefort "Societe" (imported).........................................................................................8.00 Brie...............................................................................................................................7.50 Goat Cheese..................................................................................................................7.50 Assorted Cheese..........................................................................................................16.50

Desserts

Creme Caramel..............................................................................................................8.00 Creme Brulee.................................................................................................................8.00 Cheese Cake.................................................................................................................8.00 Selection of Pastries from our Tray..................................................................................8.00 Bread Custard Pudding with Creme Anglaise....................................................................8.00 Fresh Seasonal Fruit with Whipped Cream (according to market)........................................A/Q

*Minimum Charge 15.00 **For parties of 6 or more, an 18% gratuity may be added.