Each day Central 214 Chef Graham Dodds makes adjustments to his menu based on what farmer knocks on his back door and what fresh in-season item they might be peddling that day. Dodds also makes changes at least four times a year offering new and unique dishes that he has been working on for that season.
The summer has been hot and Dodds has been thinking lighter and flying in fresh seafood from his contacts in San Francisco. The fresh seafood also includes a share of West Coast oyster which can be seen as rare in Texas for the only reason that most species of oysters found on the West Coast are deemed illegal in the state of Texas.
Dodds is also flying in New Zealand John Dory, which is a wonderful treat
We were at Central 214 last week and thought we would share some of Dodds catch and a few other really nice treats he is serving his customers. We also paid our respects to the diva behind the bar, Amber West, who just came home from Tales of the Cocktail and will soon have a fresh cocktail menu to offer.
Octopus Confit, Romesco Sauce, Shishito and Fushimi Peppers
Selection of West Coast Oysters, Cucumber Escabeche
Goat Loin, Purple Hull Pes, Creme Fraiche and a Chanterelle Conserva
John Dory, Artichokes, Grapes and Ajo Blanco
Wagyu Bavette Steak, Black Truffle Potato Puree and Porter Tomatoes
Berkshire Pork Chop, Cream Cheese Grits, Fig-Basil Preserves
Finish off any meal at Central 214 with one of the Chef’s select desserts