January 21-30, 2015
central kitchen is thrilled to participate in SF Restaurant Week 2015. This year, they are changing things up by including a new way to get creative! Our chefs at central kitchen let there inspiration run wild and created a four-course discovery menu for $85. We couldn’t let the chefs have all the fun, so our Wine Director, Sam Bogue, included some awesome pairings included in the price! Check out the sample menu below and make reservations here.
mas candi, segunyola, penedes, spain ’10
COAL ROASTED CARROT SALAD
fresh curds. olive. pistachio.
scholium project, miss texas, suisun, california ’12
KALE & CELERY ROOT AGNOLOTTI
pork belly. preserved lemon. cultured cream.
fort point beer company, “westfalia” rotbier, san francisco, california
nettles. maitake mushroom. brown butter.
clos de la roilette, fleurie, beaujolais, france ’13
LIME LEAF ICE CREAM
winter citrus. candied peanut.
clos uroulat, jurancon, the south west, france ’10