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Central Kitchen

  • $$$$
    RatingAvg. Dinner Entrée
    $$$$$Greater than $25
    $$$$$18.01 - $25
    $$$$12.01 - $18
    $$$7.01 - $12
    $Less than $7
  • Californian, American (New)
  • 3000 20th St, San Francisco CA94110 37.7591388 -122.4108599
  • (Btwn 19th & 20th St)
  • click map to interact
  • (415) 826-7004
  • 0

Dinner

 

Liver Mousse with red wine & fig.   8.00
Tonnato Deviled Eggs * with bottarga.   8.00
Crispy Brandade with anchovy aioli.   7.00

 

Three Cheeses * with lavosh, fennel preserve & walnut.   14.00

 

Heirloom Tomato with buffalo milk custard, basil & tomato water.   13.00
Rabbit Terrine with pickled grape, walnut & watercress   14.00
Seared Tuna * with charred avocado, padron & flax seed   15.00

 

Speck Wrapped Rabbit with shelling beans & apple   15.00
Charred Squid with tomato, peppercorn fregola & garum   16.00
Coal Roasted Cucumber with lemon, chickpeas & curds.   14.00

 

King Salmon with summer beans, orach, sungold & olive.   27.00
Hen with poached fig, shaved squash, basil & pistachio.   28.00
Roasted Squab with confit potato, chanterelle & sweet corn.   28.00

Tasting

Participation Is Required By The Entire Table. Food $89, Beverage Pairing $50. Cheese (Supplement $8 Per Person) Bread Available Upon Request

 

Tasting

 

A Taste Of Summer    
raventos i blanc, l'hereu brut, conca del riu anoia, penedes, sp '10   

 

Tomato buffalo milk, basil   
sigalas, santorini, greece '12   
Salmon avocado, padron   
tegernseerhof, grüner veltliner, frauenweingarten, wachau, aus '11   
Tuna piperade, olive   
harrington, fiano, fratelli vineyard, santa clara valley, ca '11   
Squab fig, chanterelle   
muhr-van der niepoort, blaufrankisch, carnuntum, austria '09   

 

Cheeses    

 

Peach yogurt, pluot   
Chocolate almond, coffee   
quinta do infantado, tawny port, duoro, portugal nv   

 

Brunch

 

Bacon & Fig Sticky Bun pistachio   6.00
French Toast pluot, lavender honey   7.00
Yogurt peach, granola   7.00

 

Three Cheeses * lavosh, fennel preserve, walnut   14.00
Salumi Board * pickles, mustard, grissini   15.00
Half Dozen Oysters * wild flower mignonette, lemon   15.00
Heirloom Tomato basil, sheep’s milk custard   13.00
Dirty Rice Croquette duck   8.00
Liver Mousse stone fruit mostarda, crostini   9.00

 

Baked Eggs early girl tomato, chickpeas, eggplant, rosemary toast   15.00
Fried Eggs chilaquiles, trotter, padron pepper, avocado   16.00
Poached Eggs fried chicken benedict, biscuit, ham, hollandaise.   18.00
Egg Sandwich red oak lettuce, fried green tomato, remoulade   15.00
Soft Scrambled Eggs fines herbs, crème fraiche   11.00

 

Shredded Potatoes salt cod, dill.   5.00
Pork Sausage fennel   5.00
Mushrooms corn   5.00
Toast cultured butter   3.00

 

Cheese & Dessert

Three Cheeses * lavosh, fennel preserve, walnut   14.00
Chamomile Oil Cake with fennel & fig sorbet.   10.00
Chocolate Custard with candied almond & cocoa nib.   10.00
Peaches with basil ice cream, yogurt & biscuit crumble.   10.00

Tea $5

Green spring jade   
Black grand crimson   
Chamomile nile valley   
Peppermint pacific peppermint   

Coffee

Espresso    3.00
Macchiato    4.00
Cappuccino    5.00
Latte    5.00
French Press mr. espresso, bella carmona, guatemala (16oz) 4.00 (32oz) 8.00
sightglass, organic mora mora, ethiopia (16oz) 5.00 (32oz) 10.00

Beer & Cider

Abita save our shore, a charitable pilsner, abita springs, la   6.00
Green Flash ipa, san diego, ca   6.00
Uinta Brewing baba black lager, salt lake city, ut   6.00
Eric Bordelet sidre, brut tendre, loire, france  (750ml) 25.00

Non Alcoholic $4

Abita Brewery Root Beer abita springs, la   
Bundaberg Ginger Beer queensland, australia   
Fentimans Curiosity Cola england   

Wines By The Glass

Bubbles

Mary Elke brut, methode traditionale, mendocino, ca nv   11.00
Raventos I Blanc l'hereu brut, conca del riu anoia, penedes, sp '10   11.50
Domaine Rolet cremant du jura, brut rose, jura france nv   12.00

Pink

Unti Vineyards rosé, dry creek valley, ca '12 on tap   10.00
Reichsrat Von Buhl pinot noir rosé, pfalz, germany '12   9.50

White

Tegernseerhof grüner veltliner, frauenweingarten, wachau, aus '11   13.00
Herri Mina irouleguy, south west, france '11   13.50
Abbazia Di Novacella kerner, valle isarco, alto adige, italy '11   12.00
A.Rodriguez verdejo, martinsancho, rueda, castile-leon, spain '11   11.00
Tatomer gruner veltliner, paragon vineyard, edna valley, ca '12   12.50
Lieu Dit sauvignon blanc, santa ynez valley, ca '12   13.00
Palmina arneis, honea vineyard, santa ynez valley, ca "11 on tap   10.00

Red

Muhr-Van Der Niepoort blaufrankisch, carnuntum, austria '09   11.50
Domaine Rolet arbois, rouge tradition, jura france '09   11.00
Chateau Valentin haut-médoc, bordeaux, france '06   14.50
Bisson il granaccio, colline del genovesato, liguria, italy '10   14.50
Castello Di Verduno langhe nebbiolo, piemonte, italy '11   14.50
Descendientes De Jose Palacios bierzo, castile-leon, spain '10   12.00
Alta Maria Vineyards pinot noir, santa maria valley, ca '10   13.50
Kevin Kelly red field blend, sun hawk farms, mendocino, ca '11   14.50
Skylark las aves, mendocino, ca '09 on tap   10.00

Apertif

El Maestro fino sherry, sierra, jeres, spain   5.00
Gaston Riviere pineau des charentes, francois 1er, france   7.00
Vergano americano rosso, piedmont, italy   8.00
vermouth, piedmont, italy   8.00
Sutton Cellars dry vermouth, sonoma, ca   7.00

 

Cake Cutting Fee Is $6 Per Person. *Consumption Of Raw Or Undercooked Meat, Poultry, Fish, Shellfish Or Eggs May Increase Your Risk Of Food-Borne Illness
Central Kitchen
3000 20th St
Btwn 19th & 20th St
(415) 826-7004
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