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
February 24th, 2018

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

Oysters Rockefeller 18/36
spinach béchamel, bacon

Asiago focaccia, whipped lardo, EVOO, roasted garlic,olives
preserved citrus - 7

Served with pickles/mustards/focaccia

This is Why You're Here - 24*
speck - horseradish creme fraiche, juniper oil, deep fried pretzel, cornichon

                                                              Small - 17                                                                  duck speck, ciccioli, nduja, sherry salami,
finocchiona, leek ash & porcini salami, salami negroni

                                             Large - 55                                         fiocco, bresaola, duck speck, black strap ham, coppa secca, nduja, toscano,
salami negroni, finocchiona, leek ash & porcini salami, calabrese, sherry salami, 
toscano, ciccioli, pate campagnola

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

Vadouvan Cauliflower Soup - 10
caramelized crab, kefir lime, marcona almonds

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

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

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

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

                                                          Pork Rillette - 16*                                                        preserved kumquat, paw paw mustard, pumpernickel

 PASTA - half and whole

Burnt Wheat Tagliatelle - 12/24
smoked pork & cabbage sugo, ricotta, coriander

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

 Cavatelli - 14/28
bolognese, ricotta salata, oregano

                                                     Herb Gnocchi - 12/24                                                     braised rabbit, mire poix, crunchy ham


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

Locust Point Chicken - 29
massabaha, harissa, cucumber, labneh, parsley

Choucroute - 34
 pork loin and belly, boudin blanc, boudin noir, saurkraut, violet mustard, smoked fingerling potatos, sauce gribiche

N.Y. Strip - 60* (for 2) 
burnt cipollini & tarragon, caramelized onion, red wine, celery root- potato gratin, escarole salad "Lyonnaise"