Weekly Dinners - Cured
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Weekly Dinners

Each week Cured’s chefs cook up two amazing meals so that you don’t have to.  Every  Thursday we roast up an organic chicken served with a side of duck fat mashed potatoes hot out of the oven  at 5:30. Every other Friday our Culinary Wizard, Rebecca Sosvielle, schemes up a tasting menu to rival anything you’ll find out on the town. She packs-up the entire meal, so it’s ready for you to pick-up at 5:30, on your way home from work.

For all of our take-out meals, reservations are suggested!

House Made Meatballs, Martelli Spaghetti, and a chunk of Parmigiano Reggiano. $26


An organic roasted chicken that is 😉

$22 with Duck Fat Mashed Potatoes.

$40 with duck fat mashed potatoes, 1/4lb of cheese, a baguette and a simple salad of farm fresh greens, dried currents, toasted pepitas and house made dijon vinaigrette!


March 3: Heritage Pork Ribs                                                    $66 for two

Enjoy Slow Roasted Heritage Pork Ribs with Housemade Barbecue Sauce served with Cured’s Pimento Cheese Dip with Crudites. Freshly Baked Biscuits with Honey Whipped Butter and Bacon Braised Greens round out your meal!

March 17: Cured’s Corned Beef                                                  $57 for two

St. Patrick’s finally falls on a Friday! Our corned beef is dry brined over several days and slow cooked until it’s meltingly tender and moist. Served with Brown Butter Rutabaga Purée, Dry Cider Braised Cabbage with Bacon and Caraway, and Irish Soda Bread Pudding with Leopold’s Apple Whiskey and Orange.

March 24: Spring Feast                                                         $38 for two

A spring inspired feast of house made Gnocchi with Whey Poached Leek, Garlic Confit, Shaved Celery, Parmesan Brodo and Prosciutto “Crumbs”, served with an Apple and Endive Salad with Sunflower Seeds, Balsamic Cippolinis, Dry Jack Cheese and Sherry Vinaigrette.

March 31: Tamarind Short Ribs                                         $64 for two

We’re making Tamarind Braised Beef Short Rib with Cauliflower Puree served with Sweet Potato Baba Ghanoush. Baked Feta with Olives, Lemon and Thyme, a Baguette and a salad of Oxford Garden Pea Tendrils with Pistachio and Chermoula Vinaigrette rounds out your meal and Carrot Halwa with Walnuts and Honeyed Meringue finishes it off!