Weekly Dinners - Cured
20124
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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 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

Every Friday, Cured’s 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.

November 2: Slow Roasted Buckner Family Farm Beef Brisket

With our Housemade BBQ Sauce, Roasted Sweet Potatoes with Black Beans, Cilantro, Pepitas and Lime a salad of Dressed Oxford Gardens Greens with Shaved Parm and Sherry Vinaigrette and an Apple Crumble for dessert!  $69 for two. 

PAIR WITH: Ultraviolet Cabernet ($19.5)

November 9: Beef Bourguignon

Made with Colorado Grass Fed Beef, Brown Braised Onion, Roast Mushrooms and Cure Farm Root Vegetables and served alongside Parsnip Mashers with Apple and Chèvre , Half a Sourdough Loaf with a half wheel of Buerre da Baratte and Bitter Greens with Pine Nuts and Lemon Vinaigrette. $60 for two. 

PAIR WITH: Genot-Boulanger Bourgogne Rouge ($36)

November 16:  Boulder Lamb Tagine

Made with Apricot, Castelevetrano Olives and Root Vegetables and served with Basmati Rice, a Beet Slaw with Blood Orange, Mint and Marcona Almonds and Grapefruit Scented Black Sesame Halva. $65 for two. 

PAIR WITHL Vino Laurie Nero dAvola  ($23.5)

November 23: It’s the day after Thanksgiving! Eat leftovers 😉 

November 30: Tomato Braised Rabbit with Marjoram and Confit Garlic

Served with Risotto with Hot Leek Broth to be finished off at home and a chunk of Pecorino for grating on top, a salad of Oxford Gardens Arugula with Artichoke, Preserved Lemons, Marcona Almonds and Sherry Vinaigrette and Cranberry Curd Tartlettes for dessert! $68 for two. 

PAIR WITH: Betule Oleis Rosso ($18.5)