Graham Dodds, formerly of Bolsa, took over the reins of Central 214 recently, and he already has put in place a new menu.
From the media release:
“As my inaugural menu for Central 214, these new dishes give diners a taste of more to come with the planned restaurant ‘facelift’ later this spring that will further marry the food and dining atmosphere,” said Chef Dodds. “Our menus will change throughout the seasons, drawing inspiration from the fresh ingredients we source through my long-term relationships with local farms.”
See highlights from the new menus after the jump.
Central 214 Dinner Menu
Blood sausage ravioli with baby carrots and buerre fondue
Lamb breast with smoked paprika-honey glaze and crushed cannellini beans
Oxtail ragout with crispy gnocchi and basil pesto
Louisiana redfish with savoy spinach and sauce Grenobloise
Beef short ribs with horseradish bread crumbs and parsnip puree
Striped bass with black lentils, watercress and goat yogurt
Cauliflower “risotto” with mushrooms and red wine gastrique
Butternut squash parmesan with burrata, Tom’s arugula and pomodoro
New York strip with rainbow chard, sunchoke chips and bone marrow butter
The new Central 214 appetizers include:
“Popcorn” sweetbreads with lime zest and butter
Bosque blue cheese terrine with red pear and local honeycomb
Salt cod fritters with piquillo pepper pouille
Louisiana blue crab roll with bacon aioli and espellette pepper
Salads include:
Roast beets with chevre, pecan balsamic and arugula olive oil
Brussels sprout leaves with amaranth and pork belly
Central 214 Dessert Menu:
Dodds’ new desserts are also inspired by local ingredients as well as the chef’s Scottish family heritage. The featured PB&J with banilla panna cotta and Mum’s preserves dessert, is made with fresh preserves using his mother’s own recipe. Other desserts include:
Chocolate-cranberry pavlova with pistachio-white chocolate cream
Lemon-honey cake with sweet mascarpone
Housemade churros with cajeta ice cream and fuji apple
Central 214 Bar Menu
Central 214’s bar is also receiving the Dodds touch. The 15 new menu offerings range from light bites to more substantial dishes, perfect for happy hour or late night dining:
Scotch egg with fleur de sel
Triple cooked fries with malt vinegar
Crispy pig ears with radish and buttermilk dressing
JLT with pork jowl, lettuce and tomato
Cast-iron seared burger with bacon and Greens Creek Gruyere
Duck confit quesadilla with avocado-tomatillo salsa
Coq au vin with mascarpone polenta and sauce vierge
Texas quail with leek spaetzle and roast garlic jus
Hanger steak frites with green peppercorn gremolata
