Centurion

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214 W. Roosevelt Road Phoenix, AZ 85003

602-687-8796

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Cuisine(s): Italian

Hours: Sun 11am-4pm, Tue-Sat 11am-3pm, Wed 6pm-9pm, Thu-Sat 6pm-11pm

Price: $$
Payment Types: All Major Credit Cards, cash

Attire: Casual

Features: Patio/Sidewalk Dining, Takeout, Wheelchair Accessible, Kid Friendly
Serving: Dinner, Lunch

Alcohol: None

Parking: Lot Available

Description

This cozy space has been at least three other restaurants in recent years, but Centurion has made us forget all of these other places, because it's so fun and delicious to visit here. Chef Eric Osburn and his mother, Leann Osburn, co-own this Italian-inspired lunch and dinner dining spot. Starters include cheeses and charcuterie, salads made with fresh ingredients like heirloom tomatoes, micro greens, lemon juice, and kosher sea salt. Brick oven pizzas topped with homemade red sauce are the house specialty, and four different risottos (we like the white truffle best; also good is the shitake and spinach-mmm!) are delicious and make a great appetizer for sharing. Mussels Provencal is a must-have, and the herb-crusted rack of lamb will change your life. Run for Centurion!

Blackberry Turnover with Chocolate Chili Soup at Centurion

By Dominique Chatterjee | Fri, December 2, 2011

Centurion, a cozy restaurant located on Roosevelt Row, is a great place to visit when you're craving comfort food that's taken to the next level, including Portuguese Fish Stew, Chorizo and Ma... More »
Where Am I Eating?

By Shannon Armour | Fri, May 27, 2011

Wow. There are like six sandwich shops on Mill. I dropped in opening day to get a taste of the "hand-pulled" turkey sandwiches I'd heard so much abut from the latest addition to the Mill Ave. sandwic... More »
Chef Chat: Eric Osburn of Centurion, Part Two

By Hannah E Williams | Wed, August 18, 2010

Yesterday we heard from Chef Eric Osburn of Centurion. Today the conversation continues. Centurion, which opened in June, is Chef Eric Osburn's first foray into restaurant ownership and his proud... More »
Eric Osburn of Centurion

By Hannah E Williams | Tue, August 17, 2010

Chef Eric Osburn, who opened Centurion in Roosevelt Square this June, has been cooking ever since he saw his dad flip an omelet for the first time at age 11. By 13, he was cooking all the meals a... More »
Now Open on Roosevelt Row: Centurion

By Michele Laudig | Tue, June 15, 2010

After seeing a whirlwind of three different restaurants come and go over the course of a year, the space at 214 W. Roosevelt has a brand-new concept and new owners. Centurion opened on First Fri... More »

Dinner Menu

Insalata

$9.00

Salade Composee
danish blue cheese, red onions, cucumber and tomato with balsamic blueberry reduction served with fire roasted lemon crostini

$8.00

Blackberry Spinach Salad
with blackberries and feta tossed in blackberry vinaigrette

$17.00

Cherry Glazed Duck Confit Salad
iceberg and spinach with bleu cheese dressing, & crispy onions

$9.00

Apple And Grape Arugula Salad
with blood oranges tossed in blue cheese dressing topped with smoked paprika cashews

Hors D'oeuvres

$7.00

Baked Brie With Raspberry Jam
wrapped in puff pastry, served with seasonal fruit

$9.00

Stuffed Mushrooms Wrapped In Prosciutto
with aged cheddar tarragon sauce

$11.00

Melon Duo
honeydew melon and shrimp kabob wrapped in prosciutto served with a cucumber melon shot

Brick Oven Pizzas

$14.00

España Pizza
with chorizo, manchego, and mozzarella

$14.00

Sicilian Pizza
with pancetta and prosciutto

$11.00

Vegetarian Pizza
with seasonal vegetables

$13.00

Margherita Pizza
with tomatoes, fresh mozzarella, and basil

$15.00

Andoille Sausage And Cheddar Pizza
with hot raspberry preserves

$15.00

Pulled Duck Pizza
with a blend of pecorino sardo, mozzarella, and irish cheddar cheeses and apple demi-glace

$12.00

White Truffle Pizza
with garlic, white truffle olive oil, basil, and mozzarella

$13.00

Salami And Artichoke Pizza
with roasted tomatoes, smoked cheddar, and mozzarella

$17.00

Shrimp Scampi Pizza
with cracked black pepper alfredo & mozzarella

Entreés

$27.00

Herb Crusted Rack Of Lamb
with a cheddar basil waffle and financière sauce. served with manchego and chorizo risotto.

$29.00

Blue Cheese Crusted Filet Mignon
with a blueberry balsamic reduction. served with white truffle risotto

$25.00

Bricked Fired Poached Tilapia
with sage butter, served with a saffron and shrimp risotto

$36.00

Portuguese Monk Fish Stew
mussels, monk fish, shrimp, chorizo, potatoes, leeks, caramelized onions in a spicy tomato broth

$22.00

Brick Oven Roasted Vegetables
shitake mushrooms, roasted garlic, caramelized onions, artichokes, and leeks, served with olive oil and bread

Pastas

$10.00

Pappardelle Alla Vodka
broad noodles in a vodka sauce.add andouille sausage for -$3

$14.00

Andouille Sausage And Shrimp Stuffed Tomato
with pesto cheddar sauce and fettuccine

$14.00

Gnocchi In Shitake Dijon Cream Sauce
with pancetta and homemade bread

$15.00

Meatballs Marsala
homemade meatballs served with marsala gravy, carrots, potatoes, onions and house made bread

Risottos

$7.00

White Truffle Risotto
creamy risotto with white truffle oil

$8.00

Chorizo And Manchego Risotto
manchego infused risotto with chorizo

$8.00

Carrot Brown Sugar Cumin Risotto
colored baby carrots with a brown sugar cumin risotto

$10.00

Saffron And Shrimp Risotto
saffron infused risotto with shrimp

$8.00

Shitake Mushroom And Spinach Risotto
seared mushrooms and spinach gently folded into risotto

$9.00

Andouille Risotto
andouille sausage and smoked tomato sauce

Moules Et Pan
Served With Endless Bread

Moules Et Pan
choose your style: moules provençal, moules moutarde, greek style, and portuguese style $10

Fromage
Served With Bread, Dijon Mustard, And Seasonal Fruit

$10.00

Fromage
your choice of three cheeses: irish cheddar, manchego, parmesan, chevre goat cheese, feta, pecorino sardo, or mascarpone

Looking for another city?

Centurion

214 W. Roosevelt Road Phoenix, AZ 85003

602-687-8796

Description

By Dominique Chatterjee | Fri, December 2, 2011

By Shannon Armour | Fri, May 27, 2011

By Hannah E Williams | Wed, August 18, 2010

By Hannah E Williams | Tue, August 17, 2010

By Michele Laudig | Tue, June 15, 2010