This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Z U PPE
M I N ESTRO N E v 9.o0hearty Tuscan vegetable soup, parmigiano crostone
PAPPA AL PO M O DO RO v 9.o0tomatoes, bread, ricotta, olive oil, balsamic, basil
I N SA L AT E
CESARI NA 10.00romaine hearts, focaccia croutons, parmigiano
consuming raw or undercooked animal proteins including: meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions. If you are unsure, consult a physician
BIBITE
ESPR ES SO by Lavazza 3.00
ROTATING TEA SELECTION 3.00
NIASCA PORTOFINO SODA 4.00limonata or mandarinata (250ml)
SM ER ALDI NA WATER 5.50still or sparkling (750ml)
ICED TEA black and unsweetened 3.50
O R ANG E J U ICE fresh squeezed 4.50
SO DAS 3.00coca cola, diet coke, sprite, ginger ale
BI R R AI N BOT TIG LIA
M ENAB R E A B LO N D E 7.00
M O R ET TI ROS SA 8.50
PERONI NASTRO AZZURRO 7.00
V I N I
BO LLICI N E
PROSECCO santa margherita ‘torresella’ 9.00
B IAN CH I
PI NOT G RIG IO cortaccia 10.00
VER M ENTI N O cantina santadi, ‘villa solais’ 9.00
CHAR DO N NAY, castello della sala 12.00
ROSATO
ROSATO fattoria sardi 13.00
ROS SI
N ERO D ’AVO L A ‘ LU MA’ cantina cellaro 9.00
CH IANTI CL AS SICO, san felice 11.00
M O NTEPU LCIAN O D ’AB RUZ ZO, artigiano 11.00
PI NOT N ERO, j hofstätter 14.00
L A S V E GL I A C O C K TA I L Savailable with your meal daily until 3.00pm.
2 hour limit.
M EDITER R AN EAN B LOO DY MARY 20.00with EVOO, balsamic cream, skyy vodka,
and truffle oil drops
M I M OSA O R PROSECCO 20.00
C O C K TA I L S
N EG RO N I 10.00herbal and fresh - campari, vermouth and bombay east
PALO MA ITALIANA 10.00citrusy and bold – aperol, herradura silver, lime juice, bitters, aranciata soda
M O NTEN EG RO M U LE 10.00light and refreshing – montenegro, ginger beer, lime juice
SPRITZ 10.00effervescent and bright – aperol, prosecco, orange twist
SG RO PPI N O L A CENTR ALE 12.00aromatic and elegant – thyme-infused absolut elyx, prosecco, lemon granita, lavender bitters
la cent ra le .com
@lacent ra lemia mi
La Cent ra le
B r ickel l Cit y Centre
D OL C I
D. I .Y. CAN N O LI v 11.00build your own - orange crema, chocolate chips,
and pistachio
TI R AM I SU v 9.00
PAN NA COT TA v 8.00served with your choice of Nutella
or seasonal berries
B I SCOT TI v 9.00daily selection
RICOT TA CH EESECAKE v 8.00lemon zest, orange sauce
M ERI N GATA v 9.00sponge cake, vanilla custard, Italian meringue
TO RTA D ELL A NO N NA v 9.00pastry cream, pine nuts
CAPR ESE v 10.00almond & chocolate cake
CR ÉM E CAR AM EL v 18.00for sharing - buon appetito!
A N T I PA S T I
FRIT TO MISTO 14.00calamari, shrimp, seasonal vegetables, grilled lemon
FARRO ARANCINI v 10.00mozzarella, peas, pomodoro
STRACCIATELL A CROSTINI 11.00Sicilian anchovies, wild arugula
OS SOBUCO SLIDERS 21.00braised veal shank, homemade bun, shoestring potatoes
PET TO DI POLLO gf grilled chicken breast, arugula,
cherry tomato
AMATRICIANAhome-made rigatoni, onion,
pancetta
TAGLIATELLEbolognese, parmigiano
L A CENTRALE HAMBURGER
8 oz. Creekstone farms beef, fontina, LTO, Tuscan fries
W E E K D AY L U N C H P R I X F I X E 2 0 . 0 0
consuming raw or undercooked animal proteins including: meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions. If you are unsure, consult a physician
Made-to-order panini filled with some of our favorite salumi and formaggi from our counter
may be pressed to order
A N T I PA S T ICARCIO FI gf, v 14.00warm artichoke, frisee, arugula, Moscato vinegar, pecorino
FRIT TO M I STO 14.00calamari, shrimp, seasonal vegetables, grilled lemon
PO LPO gf 18.00grilled Mediterranean octopus, sweet pea puree, shaved fennel, lemon
COZ ZE 15.00steamed P.E.I. Mussels, chickpeas, white wine broth
G R AN CH IO gf 22.00dungeness crab, garden vegetables, avocado, truffle
PA S T ESPAG H ET TI FELICET TI 19.00Manila clams, white wine broth, parsley
CH ITAR R A 22.00sea urchin, lemon, white wine, parsley
TAG LIO LI N I N ERI 24.00squid ink pasta, crab, leek, bottarga di muggine
R AVIO LI ALL’ASTICE 26.00lobster, butter, lemon, tarragon
C O N TO R N ICAPO NATA v, gf 9.00eggplant, celery, and parmigiano shavings, finished with aged balsamic
B ROCCO LI N I v, gf, ve 9.00garlic, olive oil, Calabrian pepper
ASPAR AG I v, gf, ve 9.00grilled asparagus
PATATE v, gf, ve 8.00rosemary crushed fingerling potatoes
consuming raw or undercooked animal proteins including: meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions. If you are unsure, consult a physician
D O LC I
TI R AM I SU v 9.00
PAN NA COT TA gf 9.00served with your choice of Nutella or seasonal berriesB I SCOT TI v 9.00daily selection
SEM I FR ED DO v, gf 10.00citrus semifreddo, berry coulis
M I LLEFOG LI E v 10.00puff pastry and Napoleon cream, berry reduction
B I B I T E
ESPR ES SO by Lavazza 3.00
ROTATING TEA SELECTION 3.00
NIASCA PORTOFINO SODA 4.00limonata or mandarinata (250ml)
SM ER ALDI NA WATER 5.50still or sparkling (750ml)
ICED TEA black and unsweetened 3.50
O R ANG E J U ICE fresh squeezed 4.50
SO DAS 3.00coca cola, diet coke, sprite, ginger ale
V I N I
B IAN CH I
PI NOT G RIG IO cortaccia 10.00
VER M ENTI N O cantina santadi, ‘villa solais’ 9.00
half dozen market selection of oysters, prosecco mignonette
CAR PACCIO DI TO N NO gf 17.00Ahi tuna, orange salmoriglio, colatura d’Alici
CEVICH E SICI LIAN O gf 18.00cherry tomato, capers, olive, lemon
SCAM PI gf 26.00imported langoustines, citrus broth, Ligurian olive oil
CIO PPI N O 24.00scallop, langoustine, prawn, tuna, yellowtail,
oyster, Gazpacho
PIAT TO R EALE gf 95.00to share - lobster, crab, oyster, prawn, Sicilian ceviche, 10gr Calvisius caviar
v= vegetarian, ve= vegan, gf= gluten free
A N T I PA S T Iplease select one
CARCIOFI v, gf warm artichoke, frisee, arugula,
Moscato vinegar, pecorino
MINESTRONE vhearty Tuscan vegetable soup,
parmigiano crostone
COZ ZEsteamed P.E.I mussels, chickpeas,
white wine broth
CEVICHE SICILIANO gfcherry tomatoes, capers,
olives, lemon
S E C O N D Iplease select one
POLPO gfgrilled Mediterranean octopus,
sweet pea puree, shaved fennel, lemon
SPAGHET TI FELICET TI manila clams, white wine
broth, parsley
SALMONE gfgrilled Atlantic salmon, honey-
mustard sauce, seasonal vegetables
TAGLIOLINI NERIsquid ink pasta, crab, leek,
bottarga di muggine
W E E K D AY L U N C H P R I X F I X E 2 0 . 0 0
B I R R A
I N BOT TIG LIA
M ENAB R E A B LO N D E 7.00 M ENAB R E A AM B ER 8.50
PERONI NASTRO AZZURRO 7.00
ALL A SPI NA
M O R ET TI B I O N DA 7.50M O R ET TI ROS SA 8.50AM STEL LI G HT 8 .00
ALL A SPI NA
WAR STEI N ER 8 .0 0WYNWOOD BREWING IPA 9.50
W YNWOO D B R EWI N G FATH ER FR AN CI SCO 9.50consuming raw or undercooked animal proteins including: meats, poultry,
seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions. If you are unsure, consult a physician
A N T I PA S T I
M I N ESTRO N E v 9.00hearty Tuscan vegetable soup, parmigiano crostone
CAPR ESE v, gf 12.00heirloom tomatoes, mozzarella and basil, La Centrale olive oil
R AVIO LI FRIT TI v 14.00lightly fried spinach and ricotta filled ravioli, calabrian chili pomodoro
PO LPET TE 14.00beef meatballs, parmigiano, crostini
PAN E AR ABO “ FARCITO ” v 12.00robiola, wild arugula, truffle olive oil
PA S T E
CACIO E PEPE v 16.00spaghetti Felicetti, parmigiano, pecorino, cracked black pepper, La Centrale olive oil
R AGÚ v 17.00rigatoni, vegetable ragú, mascarpone, pecorino
AR R AB B IATA 16.00penne, spicy pomodoro, garlic confit, parsley, parmigiano
R AVIO LI 17.00spinach and ricotta filled ravioli, pomodoro
BO LOG N ESE 18.00fettuccine, pecorino romano
PAPPAR D ELLE 19.00porcini, house made Tuscan sausage, truffle crema
L ASAG NA CL AS SICA 18.00Bolognese, parmigiano, mozzarella
G LUTEN FR EE PASTA gf 16.00ask about today’s special
P I Z Z E R O S S E All rosse pizzas made with DOP San Marzano tomatoes
MARG H ERITA v 13.o0house-made mozzarella, grape tomatoes, basil
CAL AB R ESE 16.o0spicy salamino, mozzarella
CAL ZO N E 17.o0prosciutto cotto, mushroom, ricotta, mozzarella
N O R MA v 16.o0eggplant, cherry tomatoes, mozzarella, parmigiano
VESUVIO v 18.o0Half calzone, half fried pizza - rapini, mozzarella, parmigiano and fresh tomatoes, mozzarella
R EG IO NALE , PIZ Z A O F TH E M O NTH MP
P I Z Z E B I A N C H E
SPECK E TARTU FO 19.00Savini black truffle, mozzarella and ricotta, mushrooms, soft-farmed egg
TRICO LO R E 17.00prosciutto di Parma, scamorza, wild arugula, balsamic, cherry tomatoes, parmigiano, ricotta stuffed crust
L A VIZIOSA 22.00Calvisius caviar, smoked salmon, mascarpone, scamorza, Tropea onion
Q UAT TRO v 16.00mozzarella, mascarpone, scamorza, gorgonzola
SAL SICCIA 17.o0sausage, rapini, mozzarella, ricotta, olio piccante
B I B I T E
ESPR ES SO 3.00by Lavazza
ROTATING TEA SELECTION 3.00
NIASCA PORTOFINO SODA 4.00limonata or mandarinata (250ml)
SM ER ALDI NA WATER 5.50still or sparkling (750ml)
ICED TEA black and unsweetened 3.50
O R ANG E J U ICE fresh squeezed 4.50
SO DAS 3.00coca cola, diet coke, sprite, ginger ale
D O L C I
D. I .Y. CAN N O LI v 11.00build your own - cannoli shells
served with orange mousse, chocolate chunks and pistachio
TI R AM I SU v 9.00
PAN NA COT TA v 8.00served with your choice of Nutella
or seasonal berries
B I SCOT TI v 9.00daily selection
CAL ZO N E N UTELL A v 14.00Nutella, mascarpone, cream
B E VA N D E
COCK TAI L S
N EG RO N I 10.00herbal and fresh - campari, vermouth and bombay east
PALO MA ITALIANA 10.00citrusy and bold – aperol, herradura silver, lime juice, bitters, aranciata soda
M O NTEN EG RO M U LE 10.00light and refreshing – montenegro, ginger beer, lime juice
SPRITZ 10.00effervescent and bright – aperol, prosecco, orange twist
SG RO PPI N O L A CENTR ALE 12.00aromatic and elegant – thyme-infused absolut elyx, prosecco, lemon granita, lavender bitters
V I N I
BO LLICI N E
PROSECCO torresella 9.00
B IAN CH I
PI NOT G RIG IO cortaccia 10.00
VER M ENTI N O cantina santadi, ‘villa solais’ 9.00
CHAR DO N NAY, castello della sala 12.00
ROSATO
ROSATO fattoria sardi 13.00
ROS SI
N ERO D ’AVO L A ‘ LU MA’ cantina cellaro 9.00
CH IANTI CL AS SICO, san felice 11.00
M O NTEPU LCIAN O D ’AB RUZ ZO, artigiano 11.00
PI NOT N ERO, j hofstätter 14.00
v= vegetarian, ve= vegan, gf= gluten free
la cent ra le .com
@lacent ra lemia mi
La Cent ra le
B r ickel l Cit y Centre
C O N TO R N I
CAPO NATA v,gf 9.00eggplant, celery and parmigiano shavings, pine nuts, finished with aged balsamic
VER DU R E G RIG LIATE v,gf, ve 14.00grilled heirloom tomato, zucchini, bell pepper, eggplant
PATATE v, gf, ve 8.00rosemary crushed fingerling potatoes
PO M O DO RI v, gf, ve 8.00avocado, tomatoes, extra virgin olive oil
Z U P P E & I N S A L ATA
M I N ESTRO N E v 9.00hearty Tuscan vegetable soup, parmigiano crostone
FI N OCCH I v,gf,ve 12.00wild arugula and shaved fennel with citrus wedges, asparagus, and crispy sunchokes
LEGU M I v,gf,ve 14.00golden, green and cranberry beans with chick peas and cannellini
CARCIO FI v,gf 15.00shaved baby artichokes and avocado with lemon and parmigiano
PI NZI M O N IO v,gf,ve 11.00Italian crudites, La Centrale olive oil dip, sprinkled with sea salt
R I S OT T I
R EGG IAN O v,gf 19.0024 months parmigiano, black pepper
FU N G H I v,gf 21.00porcini mushroom
TARTU FOT TO v,gf 26.00Savini Tartufi black truffles
VEN ER E v,gf 22.00Piedmontese black rice, garden root vegetables
S E C O N D I
M EL ANZ AN E ALL A PAR M IG IANA v 19.00layers of eggplant and melted mozzarella baked and served in skillet
CARCIO FI ALL A RO MANA v,gf,ve 22.00slow-roasted artichoke hearts, breadcrumbs and pecorino
I NVO LTI N I v,ve 23.00silken tofu stuffed eggplant parcels, warm white wine-tomato concasse, breadcrumbs
RO MAN ESCO v,gf,ve 19.00roasted whole romanesco, sun-dried tomatoes, olive, pine nuts, raisin salsa
FIO R D I L AT TE 4oz 12.00
B U R R ATA 5oz 14.00
STRACCIATELLA 5oz 14.00
TR ECCIA 12oz 18.00
BUFFALO MOZZARELLA 4oz 16.00
M OZ Z A R E L L A v , g f
made in-house daily. buffalo mozzarella
imported.
TI R AM I SU v 9.00
PAN NA COT TA 9.00served with your choice of Nutella
or seasonal berries
B I SCOT TI v 9.00daily selection
CR EMA CATAL ANA v, gf 9.00lemon Crème brulée
B U DI NO v, gf 10.00butterscotch pudding, cream, cantucci
FRUT TA DI BOSCO v, gf 9.00seasonal mixed berries
D O LC I
consuming raw or undercooked animal proteins including: meats, poultry, seafood, shellfish or eggs, may increase your risk of foodborne illness, especially if you have certain medical conditions. If you are unsure, consult a physician
add shaved seasonal truffles to any item - MP
B I B I T E
ESPR ES SO by Lavazza 3.00
ROTATING TEA SELECTION 3.00
NIASCA PORTOFINO SODA 4.00limonata or mandarinata (250ml)
SM ER ALDI NA WATER 5.50still or sparkling (750ml)
ICED TEA black and unsweetened 3.50
O R ANG E J U ICE fresh squeezed 4.50
SO DAS 3.00coca cola, diet coke, sprite, ginger ale
V I N I
BO LLICI N E
PROSECCO ‘torresella’ 9.00
B IAN CH I
PI NOT G RIG IO cortaccia 10.00
VER M ENTI N O cantina santadi, ‘villa solais’ 9.00