Making food from scratch typically requires advance preparation, adherence to a recipe, and your third and final genie wish. Save the third wish for more wishes with today's Groupon to Centurion. Choose between the following options:
- For $15, you get $30 worth of European fusion fare.
- For $18, you get two tapas and $20 toward a bottle of wine (up to a $37 value).
Chef Eric Osburn infuses flavors from France, Italy, and Spain to craft lunch and dinner menus of seasonal dishes. Taste buds don miniature ties for evening meals, anticipating small plates of baked puff pastry-wrapped brie with raspberry jam ($7) and stuffed mushrooms ($9) robed in prosciutto and served with cheddar-tarragon sauce. Brick ovens bake refined spins on classic pizzas, featuring toppings such as pulled duck with an apple demi-glaze ($15) or white truffle with garlic, basil, and mozzarella ($12). Diners can carve into hearty entrees including an herb-crusted rack of lamb plated with a cheddar waffle and financière sauce ($27). Platters of pasta offer tastes such as savory meatballs marsala ($15), perfect for sating a starchy tooth or testing the aim of tabletop trebuchets.
Alternatively, sophisticated snackers can retire to Centurion’s cozy, bistro-like confines and celebrate a Wednesday with a duo of tapas. Sips of crisp pinot grigio or complex syrah (average wine price $20/bottle) tastily pair with a selection of smaller tapas plates ($3–$7), such as baked clams with a cheddar sauce and a blueberry reduction, or andouille-and-shrimp risotto, designed to be shared or hidden inside engagement ring boxes.
Chef Eric Osburn aims to cultivate Centurion as a place for what he calls "unpretentious fine dining." "[Almost] every dish on the menu has come from me making myself something for lunch," Osbun told ABC15's Sonoran Living. Centurion’s casual dining space features dark wood and crimson accents, and there’s an open kitchen from which the chef can lead games of I Spy while he cooks.
The menu incorporates ingredients and techniques culled from different European countries. It varies depending on what's available fresh from local farmers’ markets or from Chef Eric's own herb garden.