Asparagus, Green Almonds, Crispy Leek Tops ($13)
Raw and shaved asparagus are garnished with sunflower shoots and served with an almond milk sauce made in-house. A second sauce of blended asparagus forms the base of this "uber-seasonal" dish.
Ham, Greens and Herbs, Marinated Bread, Cabot Clothbound ($14)
"We want to create a California ham," McNaughton told us about the curls of meat cured in-house, from Devil's Gulch pigs. "There's French, Spanish and Italian ham -- it's fennel season here, so we're using that." McNaughton describes the dish as "fancy-looking, but basically a deconstructed ham and cheese sandwich."
Raw Halibut, Fennel Juice, Meyer Lemon, Mint and Poppyseeds ($13)
Buttery slices of raw halibut are served with fennel juice, a Meyer lemon fluid gel, and topped with mint and poppyseeds.
"We only use local fish. And it's halibut season, so why fuck around with it? Why change it?" McNaughton said. "We want to slice it, and serve it raw."
Chocolate Financier ($10)
A chocolate financier is topped with a caramel meringue and drizzled with chicory syrup.
Central Kitchen's Kitchen
Spices in the Kitchen
Whole Animals in the Walk-In Refrigerator
The Central Kitchen Team
From left: Thomas McNaughton, Lisa Lu, and Michael Gaines.
Grill Chef Rupert Blease
Here he's preparing Leg of Lamb for the spit.