Central Provisions, located in Portland, specializes in finely prepared small plates in a rustic, yet modern, decor. This relatively trendy concept of degustation consists of a wide variety of small-portioned dishes (almost like sampling) exposing the palate to thoughtful mixtures of flavors. Hence, the chef’s imagination, ingeniosity, and versatility are put to the test to provide a rich culinary experience. In that regard, Central Provisions’ menu delivers greatly.

Our brunch included a total of five small plates, all extremely well-crafted and carefully presented. Among them, the “Foie Gras Torchon”, our favorite, featured, predictably, a slice of foie gras terrine lying on a caramelized pullman, complemented with macerated strawberries. This delicious sweet and savory concoction harmoniously combined the softness of the foie gras with the crunchier caramelized crust of the bread. Another plate called the “Seared Foie” contained warm foie gras (you are probably noticing a pattern here…!) on a fried egg and two griddle cakes. This flavorful dish was covered with maple syrup. Of course, if foie gras isn’t your thing (as hard as it is for me to fathom), other options abound, like Truffled Shirred Egg, Confit Tuna Crostini, Bone Marrow Toast, etc.