Central Kitchen Menu and Prices updated 2021

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 Kitchen’s 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
karl’s 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.

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