Crispy golden fries topped with grated Parmesan and served with a tangy balsamic aioli for dipping.

PARMESAN FRIES, BALSAMIC AIOLI

A delightful, seasonal soup crafted from the freshest ingredients, served daily to warm your soul.

SOUP DU JOUR

The Center Square Burger features a juicy beef patty topped with melted cheese, fresh lettuce, ripe tomato, and our signature sauce, all served on a toasted brioche bun.

THE CENTER SQUARE BURGER

A crunchy, golden-brown chicken breast served on a soft bun with fresh lettuce and a zesty sauce.

CRISPY CHICKEN SANDWICH

Enjoy a delicious broccoli sandwich featuring fresh, crisp broccoli florets nestled between hearty bread, perfect for a healthy bite.

BROCCOLI SANDWICH

UTICA GREENS

golden raisins, toasted almonds, sherry vinaigrette

SHAVED CAULIFLOWER

SPICY KALE CAESAR

PORTOBELLO RAGOUT

CHOCOLATE CHIP COOKIE SKILLET

PARMESAN FRIES

ricotta whip, smoked eggplant puree, broccoli rabe, cherry tomatoes

BLACKENED CHICKEN BREAST

sliced flat iron, roasted potatoes, charred romaine

CHIMICHURII STEAK

panko breaded, choice of huckleberry melba or marinara

FRIED MOZZARELLA

roasted beets, olives, feta, pistachio vinaigrette, grilled baguette

BEET HUMMUS

toasted farro, seasonal veggies, roasted cashews, ricotta whip, scallion vinaigrette

BLEECKER SALAD

labneh cheese, bourbon glazed figs, candied cashews, pickled red onion, honey drizzle, grilled baguette

HOUSE CHEESE SPREAD

STEAMED CLAMS

broccoli pesto, mezza rigatoni, toasted sunflower seeds, shaved pecorino

PESTO PASTA

CHICKEN WINGS

PISTACHIO HONEY PUFFS

Preheat your oven to 425°F (220°C). Wash and cut the russet potatoes into thin strips or wedges, about 1/4 inch thick.

Prepare the Potatoes

In a large bowl, toss the potato strips with olive oil, garlic powder, salt, and black pepper until evenly coated.

Season the Potatoes

Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.

Bake the Fries

Remove the fries from the oven and immediately sprinkle with grated Parmesan cheese and chopped parsley. Toss gently to combine.

Add Parmesan

In a small bowl, mix together 1/2 cup mayonnaise, 2 tablespoons balsamic vinegar, 1 teaspoon minced garlic, and a pinch of salt. Adjust seasoning to taste.

Prepare Balsamic Aioli

Serve the Parmesan fries hot with the balsamic aioli on the side for dipping.

Serve

Russet potatoes

Olive oil

Grated Parmesan cheese

Garlic powder

Salt

Black pepper

Fresh parsley

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Cook until the vegetables are soft, about 5-7 minutes.

Sauté the Vegetables

Stir in the minced garlic and diced tomatoes. Cook for another 2-3 minutes until the garlic is fragrant.

Add Garlic and Tomatoes

Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat to low. Season with salt and black pepper to taste.

Combine with Broth and Seasonings

Let the soup simmer for 20-25 minutes, allowing the flavors to meld together.

Simmer the Soup

Ladle the soup into bowls and garnish with fresh chopped parsley before serving.

Olive Oil

Onion, chopped

Carrots, diced

Celery, diced

Garlic, minced

Vegetable Broth

Tomatoes, diced

Dried Thyme

Black Pepper

Fresh Parsley, chopped (for garnish)

In a bowl, combine ground beef with salt and black pepper. Mix gently and form into two equal-sized patties.

Prepare the Patties

Preheat a grill or skillet over medium-high heat. Cook the patties for about 4-5 minutes on each side, or until they reach your desired doneness.

Cook the Patties

Place a slice of cheddar cheese on each patty during the last minute of cooking. Cover to melt the cheese.

Add Cheese

While the patties are cooking, toast the burger buns on a separate skillet until golden brown.

Toast the Buns

On the bottom half of each bun, place lettuce, a cooked patty with melted cheese, tomato slices, pickles, ketchup, and mustard. Top with the other half of the bun.

Assemble the Burger

Serve immediately with your favorite sides.

Ground beef

Cheddar cheese

Burger buns

Lettuce

Tomato

Pickles

Ketchup

Mustard

In a bowl, soak the chicken breasts in buttermilk for at least 1 hour, preferably overnight. This helps to tenderize the chicken.

Marinate the Chicken

In a separate bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.

Prepare the Breading

Remove the chicken from the buttermilk and let excess drip off. Dredge each piece in the flour mixture, ensuring it is well coated.

Coat the Chicken

In a large skillet, heat vegetable oil over medium-high heat. Once hot, carefully add the coated chicken breasts. Fry for about 6-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.

Fry the Chicken

On each burger bun, spread mayonnaise, add a piece of crispy chicken, a leaf of lettuce, and slices of tomato. Top with the other half of the bun.

Assemble the Sandwich

Serve the crispy chicken sandwiches immediately while hot and enjoy!

boneless chicken breasts

buttermilk

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

salt

black pepper

vegetable oil

burger buns

leafy lettuce

tomato

mayonnaise

In a medium saucepan, bring water to a boil. Add broccoli florets and blanch for 2-3 minutes until bright green and slightly tender. Drain and set aside.

Prepare the Broccoli

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the blanched broccoli, salt, and black pepper. Sauté for another 3-4 minutes until broccoli is tender and slightly crispy.

Sauté the Broccoli

Spread hummus on each slice of whole grain bread. Top two slices with sautéed broccoli, sliced tomatoes, avocado slices, and spinach leaves. Place the other two slices of bread on top to complete the sandwich.

Cut the sandwiches in half and serve immediately. Enjoy your healthy broccoli sandwich!

Broccoli florets

Whole grain bread

Hummus

Sliced tomatoes

Avocado, sliced

Spinach leaves

Wash the escarole thoroughly and chop it into bite-sized pieces.

Prepare the Escarole

In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy.

Cook the Pancetta

Add the minced garlic and red pepper flakes to the skillet, sauté for about 1 minute until fragrant.

Add Garlic and Spices

Stir in the chopped escarole and cook until wilted, about 3-5 minutes.

Add Escarole

Pour in the chicken broth, and season with salt and black pepper to taste. Let it simmer for another 5 minutes.

Add Broth and Seasonings

Stir in the bread crumbs and half of the grated Parmesan cheese. Mix well and remove from heat.

Add Bread Crumbs and Cheese

Transfer the Utica Greens to a serving dish, sprinkle with the remaining Parmesan cheese, and serve hot.

Escarole

Red pepper flakes

Pancetta, diced

Bread crumbs

Parmesan cheese, grated

Chicken broth

Remove the leaves and stem from the cauliflower. Using a mandoline or a sharp knife, shave the cauliflower into thin slices. Place the shaved cauliflower in a large bowl.

Prepare the Cauliflower

In a small bowl, whisk together the olive oil, sherry vinegar, Dijon mustard, honey, salt, and black pepper until well combined.

Make the Sherry Vinaigrette

Add the golden raisins and toasted almonds to the bowl with the shaved cauliflower. Pour the sherry vinaigrette over the salad and toss gently to combine.

Combine Ingredients

Taste and adjust seasoning with more salt and pepper if necessary. Serve immediately or let it sit for 10 minutes for the flavors to meld before serving.

Cauliflower

Golden raisins

Toasted almonds

Sherry vinegar

Dijon mustard

Honey

In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, cayenne pepper, salt, and black pepper until well combined.

Make the Dressing

In a large mixing bowl, add the shredded kale. Pour the dressing over the kale and massage it into the leaves for about 2-3 minutes until the kale is tender and well coated.

Prepare the Kale

Add the shaved pecorino cheese and croutons to the kale. Toss gently to combine all ingredients.

Assemble the Salad

Serve immediately, garnishing with additional pecorino if desired.

Kale, shredded

Pecorino cheese, shaved

Croutons

Lemon juice

Worcestershire sauce

Cayenne pepper

In a large skillet, heat olive oil over medium heat. Add diced onion and bell pepper, sauté until softened.

Prepare the Ragout

Add the chopped Portobello mushrooms and minced garlic to the skillet. Cook for about 5 minutes until the mushrooms are tender.

Add Mushrooms

Stir in crushed tomatoes, basil, oregano, salt, and black pepper. Let simmer for 15-20 minutes, stirring occasionally.

Simmer with Tomatoes

In a separate saucepan, bring water to a boil. Slowly whisk in the polenta, reduce heat to low, and cook for 20-25 minutes, stirring often until thickened.

Cook the Polenta

In a non-stick skillet, fry the eggs over easy, cooking for about 3 minutes on each side.

Fry the Eggs

Serve the baked polenta topped with the portobello ragout and a fried egg on top. Sprinkle with grated Parmesan cheese.

Assemble the Dish

Portobello mushrooms

Onion, diced

Bell pepper, diced

Crushed tomatoes

Basil, fresh

Oregano, dried

Polenta

Water

Eggs

Preheat the Oven

In a large skillet, melt the butter over medium heat. Remove from heat and stir in the brown sugar and granulated sugar until well combined. Mix in the vanilla extract and eggs until smooth.

Mix Wet Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt.

Combine Dry Ingredients

Gradually stir the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.

Parmesan Fries, Balsamic Aioli

Soup Du Jour

The Center Square Burger

Crispy Chicken Sandwich

Broccoli Sandwich

Utica Greens

Shaved Cauliflower

Spicy Kale Caesar

Portobello Ragout

Chocolate Chip Cookie Skillet

Parmesan Fries

Blackened Chicken Breast

Chimichurii Steak

Fried Mozzarella

Beet Hummus

Bleecker Salad

House Cheese Spread

Steamed Clams

Pesto Pasta

Chicken Wings

Pistachio Honey Puffs