Enjoy a broad selection of our signature urban Mediterranean flavors with our chef-selected multi-course tasting menus, or order a la carte
and indulge in your favorite Cure dishes
December 11th, 2017

OYSTERS
daily selection from Island Creek Oyster co.
On the Half Shell - 18/36
cucumber- yuzu mignonette, lemon

Oysters Rockefeller 18/36
spinach béchamel, bacon

BREAD AND 'BUTTER'
Asiago focaccia, whipped lardo, EVOO, roasted garlic,olives
preserved citrus, fried rosemary - 7

SALUMI* 17/55
Served with pickles/mustards/focaccia

This is Why You're Here - 18*
black strap ham - peaches, urfa-maple, basil

Small - duck speck, ciccioli, nduja, salami fernet, soppressata,
salami negroni, leek ash & porcini salami, coppa di testa

Large - fiocco, speck, bresaola,
duck speck, coppa di testa, nduja, toscano, salami bearnaise,
salami negroni, salami fernet, calabrese, sherry salami, 
leek ash & porcini salami, ciccioli, pate campagnola

foie blonde - macaron, hibiscus, pistachio, quince - 7
 

SNACKS
Roasted Mushroom & Onion Soup - 10
fried egg, beemster, marcona almond, cocoa nib

A Nice Little Salad - 10
Who Cooks For You Farm greens, Bert's vinegar,
Goat Rodeo Stampede goat cheese, 
crunchy raw vegetables & bread

Smoked Beets - 11
cucumber yogurt, rye, chamomile maple brittle

Brulèed Goat Rodeo Chèvre - 11
leek ash lavash, pickled ground cherries, tahini

                               Smoked Laurel Hill Farm Trout - 12                                                sourdough, maple-goat cheese, avocado, grapefruit,                                          dehydrated-pickled red onion                                           

Beef Tartare - 13*
pickled heirloom chili, oyster aioli, black garlic, shallot,
cured egg yolk, salt & vinegar chips, butter lettuce

 

 PASTA - half and whole

Spaghetti alla chitarra - 10/20
broccoli, guanciale, pecorino, butter, black pepper

Chestnut Ravioli - 13/26
brown butter, sage, hazelnuts, pecorino, vincotto

Ricotta Cavatelli - 13/26
Bolognese, San Marzano tomatoes, ricotta salata, oregano

Gnudi - 13/26
pork belly & chicken meatballs, roasted butternut squash & tomato, taleggio, pinenuts

ENTREES

Laurel Hill Farm Trout - 28
braised swiss chard, calabrian chili, crispy fried white runner beans, burnt lemon

Heritage Farm Chicken - 29
falafel, burnt eggplant, lemon labneh, shishito peppers, sauce 'muhammara'

Berkshire Pork Loin - 34
 saurkraut, ramp and curry mustards,roasted potato skin

N.Y. Strip - 60* (for 2) add Hudson Valley Foie Gras- 13
pickled cipollini onions, potato gratin, bitter greens salad, bacon