Chef Graham Dodds Brings New Food to The Table At Central 214
Source: Central 214
Dallas | January 30, 2012
New Menu Queues Preview of More Changes to Come
Central 214’s new Executive Chef Graham Dodds is bringing fresh flavors to the table with his new winter menus. Leading to exciting major renovations slated at the popular Kimpton restaurant in late spring, Dodds’ new dinner, dessert and bar menus offer diners a preview of his rich and rustic fare featuring regionally sourced, farm-fresh ingredients.
“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.”
Central 214 Dinner Menu
Among the highlights of Dodds’ new dinner menu:
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Blood Sausage Ravioli with Baby Carrots and Buerre Fondue
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Lamb Breast with Smoked Paprika-Honey Glaze and Crushed Cannellini Beans
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Oxtail Ragout with Crispy Gnocchi and Basil Pesto
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Louisiana Redfish with Savoy Spinach and Sauce Grenobloise
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Beef Short Ribs with Horseradish Bread Crumbs and Parsnip Puree
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Striped Bass with Black Lentils, Watercress and Goat Yogurt
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Cauliflower “Risotto” with Kinda Wild Mushrooms and Red Wine Gastrique
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Butternut Squash Parmesan with Burrata, Tom’s Arugula and Pomodoro
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New York Strip with Rainbow Chard, Sunchoke Chips and Bone Marrow Butter
A sampling of the new Central 214 appetizers includes:
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“Popcorn” Sweetbreads with Lime Zest and Butter
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Bosque Blue Cheese Terrine with Red Pear and Local Honeycomb
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Salt Cod Fritters with Piquillo Pepper Rouille
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Louisiana Blue Crab Roll with Bacon Aioli and Espellette Pepper
Dodds also offers a variety of unique salad options, such as:
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Roast Beets with Chevre, Pecan Balsamic and Arugula Olive Oil
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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:
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Chocolate-Cranberry Pavlova with Pistachio-White Chocolate Cream
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Lemon-Honey Cake with Sweet Mascarpone
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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:
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Scotch Egg with Fleur de Sel
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Triple Cooked Fries with Malt Vinegar
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Crispy Pig Ears with Radish and Buttermilk Dressing
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JLT with Pork Jowl, Lettuce and Tomato
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Cast Iron Seared Burger with Bacon and Greens Creek Gruyere
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Duck Confit Quesadilla with Avocado-Tomatillo Salsa
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Coq Au Vin with Mascarpone Polenta and Sauce Vierge
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Texas Quail with Leek Spaetzle and Roast Garlic Jus
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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.
For more information on Central 214 or to view the new menus in full, please visit www.central214.com or “like” us on Facebook at: http://www.facebook.com/Central214.
