As promised, the debut of SW Ankeny's traffic-free alleyway (it's now been converted into prime real estate for al fresco dining) has also sparked the debut of Central's revamped menu. Jake Martin, who was head chef of both Fenouil and Carlyle during their respective shutters, is taking over the not-so-secret cocktail bar's kitchen as owner Dustin Knox looks to transition away from its Perriera Creperie origins into a more traditional bar/restaurant experience.
And here, the menu details: Martin's seasonally inspired, rotating 10-item menu (prices range from $8-16) is divided into hot and cold sections, with current dishes like sockeye salmon crudo with fennel, watermelon, and yazu koshu; figs with frisee, shaved prosciutto, and reggiano; and grilled flatiron served alongside roasted tomato, parsley, and blue cheese. Dinner service will be between 5-10pm, with only items from the "cold" menu available after 11pm. And alongside the revamped menu, Central is boosting its cocktail options, with a new happy hour set to debut tomorrow (Tuesday) — featuring 10 different highballs for $5. (UPDATE: Happy hour's from 5-7pm.)
Heirloom Tomatoes, local strawberries, arugula 8.
Sockeye salmon crudo, fennel, watermelon, yazu koshu 11.
Black Mission fig, frisee, shaved prosciutto, reggiano 9.
Simple garden greens, shaved radish, chevre, lemon 8.
Steak tartare, traditional garnishes 11.
Potato gnocchi, lobster, tarragon, mascarpone 16.
Grilled flatiron, roasted tomoato, parsley, blue cheese 14.
Crispy squash blossoms, grilled summer squash, sweet basil pesto 12.
Olive oil poached salmon, artichoke, lemon, arugula 13.
Braised chicken thigh, pole beans, braising jus 13.
· All Previous Central Coverage [Eater PDX]