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!
EVERY THURSDAY WE GIVE YOU THE BIRD
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!
FRIDAY NIGHT DINNERS
June 2: Spring Lasagna $64 for two
Hand Rolled Lasagna with House Ricotta, Fava Leaves, Sugar Peas, Lemon and Herbs served with a salad of Oxford Gardens Mizuna with Shaved Fennel, Capers and Olive Vinaigrette. We’re even making a Chilled Strawberry Soup with Pink Peppercorn to round out your meal!
June 9: Dijon Crusted Cornish Game Hen $60 for two
Served alongside a Vignole made with Fava Beans, English Peas, Artichoke, Leek and Swiss Chard served with Toasted Farro. Enjoy Poached Apricots with Vanilla Mascarpone and Mint for dessert!
June 16: Sumac Roasted Boulder Lamb Spare Ribs $58 for two
Served with a Fattoush Salad with Toasted Flatbread, Gem Lettuces, Persian Cucumber, Pickled Green Tomato, Essex Feta, Parsley and Mint, and a Rose Water Panna Cotta for dessert.
June 23: Pozole Verde $54 for two
Made with Rancho Gordo Hominy and Tender Belly Berkshire Pork, served with Warm Buttered Corn Tortillas and a Compressed Watermelon and Cure Farm Radish Salad with Avocado, Jalapeno, Pepitas and Cotija Cheese. Arroz Con Leche with Cinnamon and Vanilla finishes off your meal!
June 30: Colorado Raised Flank Steak $62 for two
With an Italian Salsa Verde. Served with Black Cat Farm Polenta with Kilt Farm Squash Blossoms and Chevre and a salad of Cure Organic Farm Spicy Greens with Shaved Harukei Turnip, Shallot Mignonette and Toasted Walnuts. Enjoy a Cherry Eton Mess for Dessert!