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.