Graham Dodds Introduces New Menu at Central 214

Former Bolsa chef Graham Dodds is now cooking at Central 214. This morning he released the highlights of his new menu which begins tonight. Check it out below.  Go. Eat. Report.

Central 214 Dinner Menu

Among the highlights of Dodds’ new 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 Kinda Wild 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
A sampling of the new Central 214 appetizers includes:

“Popcorn” Sweetbreads with Lime Zest and Butter

Bosque Blue Cheese Terrine with Red Pear and Local Honeycomb

Salt Cod Fritters with Piquillo Pepper Rouille

Louisiana Blue Crab Roll with Bacon Aioli and Espellette Pepper
Dodds also offers a variety of unique salad options, such as:

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 PBJ with Vanilla Panna Cotta and Mum’s Preserves dessert, is made with fresh preserves using his mother’s own recipe. Other delectable dessert features 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 chic 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. Highlights include:

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

Working with a variety of partnerships that Chef Dodds has established over the past two decades, the new Central 214 menus will highlight ingredients from local and regional farms including: Caprino Royale; Texas Olive Ranch; Texas Honeybee Guild; Eden Creek Farm; Tom Spicer; Tassione Farms; Windy Hill Organics; Homestead Heritage; Windy Meadows Farm; Eagle Mountain Cheese; Veldhuizen Family Farm; Brazos Valley Cheese; and Marbleous Beef.


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