Contents
Central Kitchen Menu
Our history. Our storey. The youthful manager of the nightclub Robert Egger established DC Central Kitchen in 1989. Frustrated and challenged by his experiences in volunteer work with traditional philanthropic approaches to hunger and homelessness, Robert pioneered a new strategy to release individuals from poverty. Following Haiti’s 2010 earthquake, renowned Chef José Andrés created the world’s central non-profit kitchen as a means to feed those suffering from catastrophic catastrophes. Millions of individuals, including Hurricane Harvey sufferers in Texas have been assisted since then.
An internal facility providing the restoration branches under a single firm with ingredients or goods that is utilised or sold at each place is a central kitchen – sometimes known as the police kitchen.
Central Kitchen Menu and Prices
Carte Du Jour |
| Central Kitchens Caesar Salad | $9.00 |
parmesan, lemon and boquerones
|
| Six East Coast Oysters | $13.00 |
clean, crisp and local
|
| Confit Leg Of Duck | $14.00 |
pickled peaches, tuscan kale tarragon yogurt dressing
|
| Fried Octopus | $13.00 |
braised chick peas, parsley and preserved lemon gremolata
|
| Steak Tartare Parisian Style | $14.00 |
capers, cornichons and quail egg
|
| Hierloom Tomato Salad | $13.00 |
house-made stracciatella, local tomatoes pickled ramps
|
| Ceviche | $15.00 |
scallop, squid, shrimp fluke cilantro and citrus
|
| Grilled Sausage | $13.00 |
karls bauernwurst, grilled spring onion, apricot mustard
|
| Traditional Moules Marinière | $14.00 |
mussels, wine, butter, garlic and hand cut fries
|
| Grilled Heritage Pork Loin | $27.00 |
red bliss, triple smoked bacon, grilled mushroom and green goddess
|
| Vegetable “Maqluba | $24.00 |
fregola sarda, eggplant, couza squash, yellow tomato feta
|
| Seared Local Bluefish | $25.00 |
eggplant caponata, fried polenta and grilled lemon
|
| Grilled Chicken | $25.00 |
potato gratin, golden raisin and caper puree, roasted broccoli rabe, pine nuts
|
| East Coast Cioppino | $26.00 |
jonah crab claw, scallop, squid, shrimp, mussels and clams
|
| Steak Frites | $29.00 |
house aged angus rib eye and hand cut fries
|
* DISCLAIMER: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
Conclusion:-
WCK uses food power to feed communities in crisis periods and beyond and to improve economies. A central kitchen is a shared kitchen owned by a single organisation, which allows food to be stored and prepared for multiple branches of the restaurant. More menus are available on our website, which you are welcome to share with your friends. Keep an eye on our website for more menus.