An Evening By Cured-Family Style

Transcription

1 An Evening By Cured-Family Style **THESE ARE STAFFED EVENTS. MINIMUM 15 GUESTS. 2 WEEK NOTICE REQUIRED. CONTACT US FOR PRICING** Cheese and Charcuterie Platters Selection of 3 cheeses, 3 meats, nuts and olives. PASSED SMALL BITES Seared Ahi Tuna Tartare with Chile Crunch, Sesame, and Micro Cilantro (served on a 34 Degree Cracker) La Quercia Prosciutto Cups with Red Wagon Farm Kabocha Squash Custard and Treat Spiced Pecans Tender Belly Bacon Wrapped Deglet Noor Dates Miniature Colorado Grass Fed Beef & Heritage Breed Pork Meatballs with Organic Heirloom Tomato Fresca Chef s Seasonal Soup Shooter: Tomato Beet Blistered Organic Romaine Caesar Salad with Lemon Rosemary Sourdough Crouton, White Anchovy, Housemade Caesar Dressing Tender Belly Bacon and Jumbo Lump Crab Cakes with Spicy Organic Avocado Aioli House Roast Beef Sliders made with Colorado Raised Grassfed Beef served with Horseradish Cream on Brioche Bread Pulled Chicken Sliders with Fontina Cheese, Pickled Red Onions and Cochon Volante BBQ Sauce on Brioche Bread Honey Habanero Tender Belly Pork Belly Wings with Chimichurri Or-ganic Buttermilk Ranch Sourdough Flatbreads with Roast Cure Organic Farm Delicata, Hazel Dell Mushroom Pate, Honeycrisp Apples and Chevre

2 Baby Bahn Mih Sandwiches with Roast Tender Belly Pork Loin, Pickled Oxfard Garden Carrots and Jicama, Oxford Gardens Persian Cucumber, Cilantro Aioli, Cure Organic Farm Spicy Greens (Sub Roast Sweet Potato for Porchetta -V-) Mini Butter Biscuits with Tasso Ham and Pickled Mustard Seeds Housemade Heritage Breed Hog Nduja Crostini with Shaved Celery and Fresh Dill Olive Oil Crostini with House Ricotta, Roast Organic Carrot Pesto and Microgreens Olive Oil Crostini with Lemon Artichoke Dip, Parmigiano-Reggiano and Pine Nuts Belgian Endive Cups filled with Spicy Confit Duck Salad (Spicy Confit Becomes Spicy White Bean Salad with Herbs -V-) Cold Smoked Wild Caught Atlantic Salmon Tea Sandwiches with Vermont Butter and Creamery Creme Fraiche, Oxford Gardens Persian Cucumber and Chives MAIN COURSES Heritage Breed Hog Roast: (Includes Brioche Buns, Leopolds Apple Whiskey BBQ Sauce, Housemade Pickled Red Onions, Fontina val D aosta Cheese) Cure Farm Herb Crusted Mangalista Pork Roast with Sugo Naturale Wild Caught Seasonal White Fish: with Vermont Butter and Creamery Creme Fraiche and Meyer Lemon Gremolata Roast Rack of Buckner Family Farms Lamb: with Oxford Gardens Mint and Pistachio Pistou Colorado Pasture Raised Chicken Medallions: with Oxford Gardens Ar-ugula Walnut Pesto Whole Roasted Colorado Striped Bass: with Pine Nut and Cipollini Onion Agrodolce Colorado Raised Grass Fed Beef Roast: with Horseradish Grass Fed Butter and Au Jus Oil Cured Roast Red Pepper, Marinated Artichoke and Organic Quinoa Napoleons with Cashew Cream (V)

3 Roast Boulder Natural Pasture Raised Chicken Breasts and Thighs: with Confit Garlic, Lemon and Fines Herbs Roast Red Wagon Farm Acorn Squash: Stuffed with Lentils, Quinoa, Colorado Wild Foraged Porcini Mushrooms and Thyme (V) Munson Farms Roast Winter Squash, Caramelized Onion and Chevre Lasagna with Handmade Egg Noodles (V) Lasagna Bolognese with House Made Egg Noodles and House Ricotta Roast Boulder Lamb Leg of Lamb: stuffed with Cure Organic Swiss Chard, Essex Sheep Feta and Fresh Herbs served with a Lemon Pan Sauce Porchetta: Tender Belly Pork Loin with Fennel, Sage, Rosemary and Garlic, wrapped in Tender Belly Pork Belly and roasted until juicy crisp served with Citrus Au Jus Buckner Family Farm Lamb Shoulder: Braised in Port and Star Anise with Roasted Grapes and Sour Cherry Gastrique Flanken Style Colorado Raised Grass Fed Beef Short Ribs: with Chipporo Sauce Company s Cilantro Jalapeno Sauce Paella with PEI Mussels, Boulder Natural Pasture Raised Chicken and Wild Caught Pink Shrimp Grilled Colorado Grass Fed Flank Steak: with Cumin and Pomegranate Tender Belly Pork Shoulder: Braised with Belgian Quadrupel Ale and Quince Colorado Raised Grass Fed Beef Short Ribs: Braised with Guajillo Chile and Mexican Chocolate with Wilted Green Onions Wild Caught Steelhead Trout: with Organic Miso Sauce Pan Roasted Loch Duart Salmon: with Ember Roasted Leeks and Lemon-Tarragon Butter Sauce CHOICE OF SIDES -Roast Hazel Dell Mushrooms: with Garlic Grass Fed Butter, Chèvre, and Herbed Breadcrumbs (V)

4 Heirloom Polenta: with Red Wagon Farm Delicata Squash, Pepitas and Maple (V) Farro Salad: with Tart Cherries, Deglet Noor Dates, Essex Sheep Feta and Toasted Pine Nuts (V) Roast Oxford Gardens Carrots: with Toasted Cumin Seed (V) Roast Cure Organic Farm Beets: with Shaved Pecorino, Oxford Gardens Mint and Ritrovo Balsamic Vinegar (V) Organic Celery Root and Sweet Potato Hash: with La Quercia Pancetta Lardons Za atar Roast Organic Cauliflower with Tahini Sauce (V) Roast Organic Brussels Sprouts: with Tender Belly Bacon and House-made Pickled Mustard Seeds Wild Rice Pilaf with Artichoke and Pine Nuts (V) Organic Rapini and La Quercia Prosciutto Americano Gratin with Panko Crumbs Charred Red Wagon Farm Broccoli with Miso Aioli (V) Organic Fennel Roasted with Pomegranate and Pistachio (V) Scalloped Organic Parsnips with Chèvre Cream (V) Twice Baked Organic Sweet Potatoes with Sage Brown Butter (V) Duck Fat Mashed Cure Organic Farm Potatoes SOUPS (Shooters or by the Cup) San Marzano Tomato and Cure Organic Farm Beet (V) Munson Farm Pumpkin with Creme Fraiche and Hazelnut Crumbs (V)

5 White Truffle and Cauliflower (V) Farro and Colorado Wild Foraged Porcini with Leek in Beef Bone Broth Consome SALADS Organic Chicories with Shaved Organic Fennel, Toasted Pecans, Housemade Pickled Cherries, Roast Shallot Vinaigrette (V) Organic Frisee with Deglet Noor Dates, Toasted Pistachios, Chèvre and Lemon Vinaigrette (V) Dandelion Green Caesar Salad with Lemon Rosemary Sourdough Croutons and Parmigiano-Reggiano Oxford Gardens Tender Greens with French Lentils, Toasted Pepitas, Essex Sheep Feta, Roast Heirloom Tomato Vinaigrette (V) Belgian Endive Salad with Toasted Walnuts, Roquefort and Warm Tender Belly Bacon Vinaigrette NOTE: V=Vegetarian or Vegetarian Option Available **THESE ARE STAFFED EVENTS. MINIMUM 15 GUESTS. 2 WEEK NOTICE REQUIRED. CONTACT US FOR PRICING** We work with local farms and as such, menu items are sometimes subject to the nature of last minute availability changes