CAFE CENTRO

Cafecentro-int

CAFE CENTRO

LOCATION MetLife Building

200 Park Avenue

New York, NY 10166

RESERVATIONS 212-818-1222

INFORMATION www.patinagroup.com

OWNER Patina Restaurant Group

EXECUTIVE CHEF Franck Deletrain

PASTRY CHEF Victoria Burghi

DESIGNER Frederick Brush Design Associates

CUISINE French cuisine with American and international influences

DESIGNER – BEER BAR Roberto Magris

Magris & Magris

DOT.T Architect, Inc.

HOURS Lunch – Monday through Friday, 11:30am – 3:00 pm with an afternoon menu served from 3:00 p.m. to 5:00 p.m.

Dinner – Monday through Saturday, 5:00 – 10:30 pm

Beer Bar – Monday through Friday, 11:30 am – 11:00 pm.

Closed Sunday

SEATING Main Dining Room & glass-enclosed Cafe: 180

Beer Bar (seated and standing): 100

Private Dining Room: 60

Outdoor Cafe: 70

Outdoor Beer Garden (seated and standing): 200

_______________________________________________________

EXECUTIVE CHEF Franck Deletrain

Cafe-centro-chef

Award winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater.

STONE FRUIT THE SWEET STARS OF SUMMER FESTIVAL

By Nancy Walman

Patina Restaurant Group announced that they will host its first national Peach and Plum Festival this year from August 4th through September 14th, the height of the season for the ripe fruit. Special menus featuring a range of peach and plum varieties will be available in both sweet and savory forms, as well as in beverages. A longtime favorite of chefs and gourmets, these fruits, tree-ripened and fresh, are an idyllic complement to any dish on a hot summer’s day.

The dishes range from appetizers to entrées and desserts, so that diners can enjoy these delicacies in each course in a unique way. Sample dishes include: Roasted Peaches with Sauteed Foie Gras, Candied Walnuts and Maple Syrup, Plum Chutney with Elysian Fields Rack of Lamb and Local Ricotta, Peking Duck with Caramelized Peaches, and Crostada with Roasted Plums and Pistachio Cream.

We chose to sample the delights of this menu at one of our favorite New York restaurants: Café Centro, a bustling midtown brasserie with a stylish look that echoes the glamour of Paris in the 1930’s. Modeled after a classic Parisian bistro, Café Centro is the soul of Paris in the heart of New York.

The design features terrazzo floors inlaid with marble, columns accented with gold leaf above sculpted friezes of fish, birds, and animals, a beautifully-detailed wood ceiling, soft amber lighting, and a fully exposed glass kitchen. Art deco influences evoke Paris and New York in the 1930’s. A more informal area of the restaurant that has its own entrance. The Beer Bar features a more casual menu and a collection of draft and bottled imported and American beers with lager, wheat and fruit beers as well as hard ciders, ales and pilsner selections. The design evokes an image of “the age of travel” with authentic ocean liner memorabilia.

From the open kitchen, guests can watch Executive Chef Franck Deletrain as he prepares French-inspired cuisine with Mediterranean accents and sear top quality steaks. There are magnificent mussels and frites, airy crab cakes and an elegant rack of lamb as well as the signature Moroccan Lamb Tagine with Couscous, Dates, Toasted Almonds.

Pastry chef, Victoria Burghi’s, sumptuous desserts are not to be missed. The well priced wine list has received numerous Wine Spectator awards and has been voted “Best Beaujolais Bistro”. Regular wine dinners are well attended. The attached Beer Bar is a great place for New York’s best burger, a casual lunch or to unwind over draft beers and cocktails. In fact, The sliders are an add on to the menu because of their popularity at Beer Bar.

Daily specials often change, but some recent offerings include the outstanding bouillabaisse royale with shrimp, lobster, rouget, and garlic mayonnaise, served on Friday. But everything is special every day at Cafe Centro at the Metlife Bldg., 200 Park Ave, which rates A Major” on the Walman Report.

______________________________________________________

Our STONE FRUIT menu consisted of:

Appetizers (Choices)

Plutos and heirlooms tomatoes, mint, banyul, purple watercress 13-
Roasted quail, Georgia peach, foie gras, braised endive 14-
Goat cheese and plum pissaladiere, frisee lettuce, lardons 13-

I chose the quail and was delighted, while my companion loved the haunting combination of Plutos and heirlooms tomatoes, mint, banyul, purple watercress.

For Main Courses, Long Island duck breast with plum and sun choke tatin and Armagnac sauce 29- was a dream. And Grilled Moroccan spiced shrimp, with peach chutney, couscous and sweet pea leaf was a unique play on this dish 29.

Another choice would have been Tenderloin of pork, quetsches plums, glaze, corn popover, horseradish grain mustard sauce 26-

Desserts, as always, were suberp. Georgia peach bavarois, Macadamia nougatine, Peach Sorbet 8- and Plum Tart, Orange creme, Spiced gelee 8-

Copyright 2008 By Punch In International. All Rights Reserved

Chef”s Bio

French-born Franck Deletrain grew up not in his native France, but in the Italian Dolomites in the town of St. Antonio, Veneto. He graduated at the top of his class at Italy’s premier culinary institution Scuola Alberghiera di Recoaro Terme in Vicenza in 1981, and soon worked in hotel kitchens in Siena, Bologna and Padova.

Those years gave the young chef the opportunity to hone his talents. In Northern Italy, Deletrain mastered the art of working with game, wild herbs and indigenous delicacies like wild mushrooms and nuts. However, the tourist-driven and worldly hotel kitchens of coastal Italy opened his eyes to Mediterranean’s abundant seafood.

Upon arriving in the United States, Deletrain worked for five years at the famed Sea Grill in New York’s Rockefeller Center. Although inspired at The Sea Grill, Deletrain took a detour to the work at the legendary Four Seasons, creating dishes that both heralded his Northern Italian roots and the traditions of cooking with impeccable meats and wild game.

His last two years at the Four Seasons as Chef de Cuisine caught the attention of those in the New York restaurant industry. Two months later, Deletrain became the executive chef at Patroon, where he received a three-star review from The New York Times.

In early 1998, Deletrain left Patroon to take the helm at Tropica. In a matter of weeks, Deletrain’s menu hailed the vibrant flavors of Asian influences and Indian spices matched by brilliant technique and elegant presentation, unveiling a new creative force on the seafood scene.

Today, Deletrain serves as the executive chef for Café Centro, a beloved restaurant reminiscent of Parisian brasserie in 1930s New York, where he offers a stunning array of textures and flavors on his classic French menu.

Franck resides on Long Island with his two daughters and wife, whom he met early on in his career in Italy.

_____________________________________________________

STONE FRUIT THE SWEET STARS OF SUMMER FESTIVAL

Patina Restaurant Group’s Nationwide Peach and Plum Festival Announced

Patina Restaurant Group announced that they will host its first national Peach and Plum Festival this year from August 4th through September 14th, the height of the season for the ripe fruit. Special menus featuring a range of peach and plum varieties will be available in both sweet and savory forms, as well as in beverages. A longtime favorite of chefs and gourmets, these fruits, tree-ripened and fresh, are an idyllic complement to any dish on a hot summer’s day.

“Ripe peaches and plums are incredibly juicy, and such a simple pleasure to eat,” said Patina Chef & Founder Joachim Splichal. “This festival is a celebration of these versatile, flavorful stone fruits – something we are holding in our restaurants on both coasts this summer.”

“From Sugar Crisp, O’Henry and Crimson Queen variety peaches to Emerald Beauty and Angeleno plums, we source our favorites from local farms and greenmarkets,” said Corporate Chef Franck Deletrain. “We make them into cocktails, tarts, gazpacho, sorbets, chutney, salads, compotes, glazes for the grill – the possibilities are endless, and always a pleasant surprise.”

The dishes range from appetizers to entrées and desserts, so that diners can enjoy these delicacies in each course in a unique way. Sample dishes include: Roasted Peaches with Sauteed Foie Gras, Candied Walnuts and Maple Syrup, Plum Chutney with Elysian Fields Rack of Lamb and Local Ricotta, Peking Duck with Caramelized Peaches, and Crostada with Roasted Plums and Pistachio Cream.

Here is a sampling of the restaurants participating in the festival. The complete list is available at www.patinagroup.com.

West Coast

Patina – Chef Joachim Splichal, Chef Theo Schoenegger – 141 S. Grand Avenue, Los Angeles, CA 90012. 213-972-3331

Pinot Bistro– Chef Hugo Veltman – 12969 Ventura Blvd., Studio City, CA 91604. 818-990-0500

Café Pinot – Chef Gypsy Gifford – 700 West Fifth Street, Los Angeles, CA 90071. 213-239-6500

East Coast

The Sea Grill – Chef Jawn Chasteen – 19 West 49th Street, NY, NY 10020. 212-332-7610

Brasserie 8 ½ – Chef Julian Alonzo – 9 West 57th Street, NY, NY 10019. 212-829-0812

Brasserie – Chef Luc Dimnet – 100 East 53rd Street, NY, NY 10022. 212-751-4840

Nick & Stef’s Steakhouse – Chef Stephen Rosenbluth – at Madison Square Garden on West 33rd Street, 212-563-4444.

High-resolution photos, menus, recipes and interviews are available upon request.

Press contacts:

East Coast: Tanja Yokum, (212) 584-4392, tyokum@5wpr.com

West Coast: Kisha Maldonado, (310) 492-4312, kmaldonado@5wpr.com

About Patina Restaurant Group
Patina Restaurant Group (www.patinagroup.com) is the nation’s leading multi-concept operator in the premium segments of the restaurant and food service industry. On the East Coast its portfolio features New York City’s world-famous Rockefeller Center Ice Rink, Rock Center Café, The Sea Grill, Brasserie, Brasserie 8 ½, Naples 45 and The Grand Tier Restaurant at the Metropolitan Opera . Other East Coast properties include Tutto Italia Ristorante at the Epcot World Showcase in Orlando, FLA and Tanglewood Music Center in Lenox, MA.

On the West Coast the portfolio includes the renowned Patina Restaurant in Walt Disney Concert Hall, Paperfish in Beverly Hills, Nick & Stef’s Steakhouse, Café Pinot at the Maguire Gardens, Zucca Ristorante, Catal and three other restaurants in Anaheim’s Downtown Disney District®, Leatherby’s Cafe Rouge at the Orange County Performing Artscenter, Pinot Brasserie in Las Vegas and catering and food service in museums and cultural centers throughout Southern California.

________________________________________________________

Dinner Menu

Chilled Shrimp each 3.75
Clams on a Half Shell each 2.50
Pacific and Atlantic Oysters each 2.50
Jumbo Lump Crabmeat Cocktail 15.50
Blue Crab & Pumpkin Chowder 11.50
Onion Soup Gratinée
Emmenthaler and Gruyère Cheeses 12
Tuna Tartare
Sun-Dried Tomato, Capers 13.
Sweet Potato Ricotta Gnocchi
Braised Duck, Sage 13.
Onion Soup Gratinée
Emmenthaler, Gruyère Cheeses 12.
Jumbo Lump Crab Cake
Celery, Granny Smith Apple Remoulade 14.50
Seared Foie Gras
Delicata Squash Chutney,
Sauternes Jelly 16.
Frisee Aux Lardons
Roasted Garlic Croutons,
Roquefort Cheese 12.50
Grilled Octopus Salad
White Bean Hummus,
Artichokes 13.
Field Greens
Sherry Wine Vinaigrette 9.50
Chicken Bisteeya
Raisins, Toasted Almonds, Phyllo 10.50
Endive Salad
Roasted Beets, Walnuts,
Pont L’Eveque Cheese Croquettes 11.50
Seafood Platter Fresh Lobster, Shrimp, Clams,
Oysters, Crabmeat, Crayfish
for one 17.50
for two 34.
Steak Frites 31.
16 oz. New York Sirloin Steak 36.
3 lb. Porterhouse Steak
Served Sliced off the Bone for Two
Per person 37.
Filet Mignon “Café de Paris” 38.
Black Angus Rib Eye Steak 37.
Seared Petit Filet Mignon
Roasted Fingerling Potatoes, Haricots Verts,
Pinot Noir Sauce 30.
Loin Venison
Brussels Sprouts, Whipped Parsnips,
Cranberries, Juniper Sauce 32.
Roasted Organic Chicken
Grilled Sweet Potatoes,
Lemon Thyme Jus 23.
Moroccan Lamb Tagine
Couscous, Dates, Toasted Almonds 24.
All steaks are served with pommes frites.
MONDAY
Veal Ossobuco
Saffron Risotto, Root Vegetables 28.
T U E S D AY
Branzino
Roma Tomatoes, Cerignola Olives 28.
WEDNESDAY
Braised Beef Short Rib
Celery Root Gratin, Leaf Spinach,
Red Wine Sauce 28.
THURSDAY
Rack of Lamb
Eggplant Sformato, Fingerling Potatoes,
Rosemary Jus 28.
F R I D AY
Bouillabaisse Royale
Provençale Fish Soup,
Rouget Sea Scallop Lobster 29.
S ATURDAY
Roasted Black Angus Rib Eye
Wild Mushroom Twice Baked Potato,
Au Jus 28
Pommes Frites 6.
Green Asparagus, Almonds 8.
Sautéed Haricots Verts 8.
Yukon Mashed Potatoes 5.
Sautéed Wild Mushrooms 9.
Wilted Leaf Spinach 8.
Glazed Cipollini Onions 7.
D I N N E R eXeCUtIVe CHef fraNCK deletraIN CUISINe tradItIoNelle reCommaNdée
Café Centro is available for
Social or Corporate Meetings,
Parties and other Special Events
For more information, please call our
Special Events Manager
at 212 949 8248
Maine Lobster Risotto
Pumpkin, Oven Roasted Tomatoes 26.
Grilled OceanStriped Bass
Roasted Salsify, New Zealand Clams, Oregano 26.
Baked King Salmon
Yams, Leeks, Okra Broth 26.
Mussel “Provencales”
Garlic, Thyme, White Wine 19.
Seared Yellow Fin Tuna
Caramelized Endive,
Apple Cider Star Anise Glaze 28.
Jumbo Lump Crab Cakes
Celery Root Rémoulade,
Pommerey Mustard Horseradish Sauce 26.
Poached 2 lb. Maine Lobster
Lobster Tarragon Sauce 42.
Fired Roasted Whole Red Snapper
(Served for Two)
Champagne, Celery Matelote Per person 28.
S E A F O O D
M E A T
RE S E RvAT I O N S 2 1 2 8 1 8 1 2 2 2
P R I vAT E R O O M AvA I L A B L E
www. c a f e c e n t r o n y. c o m
A P P E T I Z E R S P L A T S D U J O U R
S I D E S 7.
W I N E S
B E E R
D R A F T 12oz 23.5oz
Sam Adams Lager, USA 6. 8.
Coors Light, USA 6. 8.
Bass Ale, UK 6. 8.
Boddingtons Ale, UK 6. 8.
Stella Artois, Belgium 6. 8.
B O T T L E
Becks, Germany 8.
Amstel Light, Holland 8.
Corona, Mexico 8.
Thomas Brau, Germany 8.
Czechvar, Czech 8.
Brooklyn Indian Pale Ale, New Yore 8.
R E D W I N E
l i g h t , s m o o t h , b r i g h t
300 Pinot Noir Au Bon Climat 2004 (California) 56.
305 Pinot Noir ‘J’ 2004 (California) 65.
310 Pinot Noir Schug 2003 (California) 62.
315 Santenay Louis LaTour 2003 (France) 54.
320 Chassagne-Montrachet ‘Morgeot’ Vincent Giradin 2003 (France) 105.
325 Pommard Ier Cru Gaunoux 1999 (France) 120
m e d i u m , s p i c y , e x o t i c
335 Côtes-du-Rhône E. Guigal 2003 (France) half 21.
340 Chianti ‘Brolio’ Ricasoli 2002 (Italy) 52.
345 Gigondas E. Guigal 2003 (France) 48.
350 Châteaunuef-du-Pape ‘Andre Brunel’ 2003 (France) 75.
355 Zinfandel Seghesio 2004 (California) 44.
365 Syrah Qupe 2004 (California) 38.
370 Shiraz Palandri 2001 (Australia) 46.
f u l l , r i c h , b o l d
390 Merlot Turnbull 2003 (California) 93.
390 Merlot Duckhorn 2003 (California) 100.
400 Bordeaux La Grande de Grenet 2001 (France) 65.
405 Moulis Château Anthonic 2001 (France) 65.
415 Amarone della Valpolicella Bixio 2003 (Italy) 75.
W H I T E W I N E
l i g h t , c l e a n , c r i s p
200 Pinot Grigio ,CA, Donini 2004 (Italy) 32.
205 Pinot Gris TrimBach ,2002 (France) 35.
210 Sancerre Jean-Paul Picard ,2004 (France) 38.
215 Sancerre Pascal Jolivet ,2004 (France) half 25.
220 Muscadet sur lie ‘Sauvion’ ,Château du Cleray 2004 (France) 27.
225 Sauvignon Blanc Coopers Creek ,2005 (New Zealand) 34.
m e d i u m , a r o m a t i c , m i n e r a l l y
240 Vouvray ‘Vallee des Jardins’ Remy Pannier 2005 (France) 44.
245 Reisling Hugel 2004 (France) 50.
250 Reisling Trimbach 2004 (France) 38.
255 Chardonnay Salmon Creek 2004 (California) 32.
260 Pouilly-Fume Pascal Jolivet 2004 (France) 48.
f u l l , r i c h , r o u n d
270 Chardonnay Bonvin 2002 (Switzerland) 36.
275 Chardonnay Zaca Mesa 2004 (California) 34
280 Chardonnay Morgan 2005 (California) 62.
285 Chardonnay Chalk Hill 2001 (California) 77.
290 Chardonnay Grgich Hills 2003 (California) 85.
S P A R K L I N G
100 Sparkling ‘Blanc de Blanc’, Charles de Fere, NV (France) 35.
105 Champagne Laurent Perrier, NV (France) half 28. bottle 55.
110 Champagne ‘Yellow Label’, Veuve Clicquot, NV (France) 95.
115 Champagne Moet et Chandon, NV (France) 85.
120 Sparkling Rosé Taltarni, NV (Australia) 65.
125 Champagne Rosé Heidsick Monopole, NV (France) 72.
130 Champagne Rosé Pannier, NV (France) 105.
B Y T H E G L A S S
C H A M P A G N E & S P A R K L I N G W I N E
Charles De Feres, Blanc de Blancs, Brut, NV 9.50
Laurent Perrier, Brut L-P, NV 12.50
W H I T E
Pinot Grigio, Ca Donini ’03, Italy 8.50
Chardonnay, Salmon Creek ’04, California 8.
Chardonnay, Zaca Mesa ’02, California 9.
Riesling, Trimbach ’02 France 10
Sauvignon Blanc, Coopers Creek ‘05, New Zealand 9.
R E D
Pinot Noir, Castle Rock ’05, California 9.
Côtes du Rhône, Paul Jaboulet ’03, France 8.50
Merlot, Shale Ridge ’04, California 8.
Shiraz, Jacob’s Creek ’03, Australia 9.
eXeCUtIVe CHef fraNCK deletraIN CUISINe tradItIoNelle reCommaNdée

Advertisements