CURED Restaurant & Salumeria

APPETIZER

• Carbonara Polenta

  polenta with pecorino romano and mozzarella cheese, topped with a fried egg and drizzled with house guanciale

• Bruschetta

  three toasts with cherry tomatoes, basil, capers, garlic, rosemary and extra-virgin olive oil

• Béchamel Croquettes

  five prosciutto croquettes with paprika sour cream

• Ham empanadas

  three house ham and cheese empanadas with aioli sauce

• Steak Tartare

  finely ground beef tenderloin, worcestershire sauce, tabasco sauce, white pepper, mustard, egg yolk, briny capers, black pepper and extra virgin olive oil

• Beef Carpaccio

  features slices of chilled raw beef, arugula leaves, briny capers, extra virgin olive oil, lemon juice, balsamic vinegar and parmigiano reggiano cheese

• Coppa Carpaccio

  30 day aged coppa, arugula leaves, briny capers, extra virgin olive oil and parmigiano reggiano cheese 40

• CULATELLO PLATE

  made by curing only the rear muscle of the haunch of pigs, raised and butchered in Kentucky and cured in house; served thinly sliced (cured 10-12 months)

• COPPA PLATE

  muscle running from the neck to the pork shoulder that is hand rubbed with spices and dry cured for months (cured 3-6 months)

• HAM MONTADITOS

  three sliced baguettes with garlic and olive oil, topped with ricotta cheese and prosciutto di Parma, drizzled with hot honey

ENTREES

• Alvio's Smoked Pork Chop

  smoked pork chop with potato cream

• Rabo de Toro (Oxtail)

  oxtail, bell peppers, onions, garlic, carrots and tomatoes served with potato cream

• Bistecca alla Fiorentina 24oz

  Porterhouse steak served with grilled potatoes, carrots and onions

• Ribeye Steak (Boneless) 240z

  beef steak served with grilled vegetables

• Cassuelette

  cannellini beans, pork loin, smoked ham, chorizo, chicken and bell peppers

• Osso buco

  beef shank served with polenta

• Carbonara Pasta

  al dente pasta, smoked guanciale, egg yolk, and pecorino romano cheese

• Poulet Fume (Chicken)

  quarter house smoked chicken served with mashed potatoes

SANDWICHES

• Cured

  culatello, guanciale, fontina cheese, tomatoes, arugula, garlic and extra virgin olive oil

• The Rougier

  culatello, coppa, arugula, garlic, gruyère cheese and extra virgin olive oil

• CUREDger

  black angus ribeye patty with other select prime cuts, pickle, purple onions, gruyere cheese, fontina cheese, served with sweet potato fries

• CAPRESE (Vegetarian)

  mozzarella cheese, basil, tomatoes, arugula leaves, garlic and extra virgin olive oil, served with french fries

WINE

White Wine

• Moscato Seven Daughters

• Sauvignon Blanc Altered Dimension

• Chardonnay Chateau Ste Michelle Ind Wells

WINE

Reds

• Pinot Noir Meiomi

• Pinot Noir The Cusp

• Cabernet Drumheller

• Ouilt Cabernet Napa

• Silk and Spice

• Malbec Antigal Uno

• Cabernet Sauvignon Banshee

• Chianti Querceto

Sparkling

• Sparkling Unshackled

• Prosecco Ruffino

• Champagne Moet Imperial (Bl)

COCKTAILS

• CURED Margarita

• Espresso Martini

• Moscow Mule

• Whiskey Sour

• Lavander Gin Tonic

• Old Fashioned

• Manhattan

• Manhattan

• Mojito

DESSERTS AND BEVERAGES

• Chocolate Ganache Cake

• Italian Affogato

• Crème Brûlée

• Tiramisu

• Crema Catalana

• Espresso

• Soft Drink

• San Pellegrino 16.9 oz

• San Pellegrino 750 ml

• Fiii water

CHARCUTERIE BOARDS

• Cured Charcuterie Board

  prosciutto di parma, chorizo, culatello, coppa, salami, caramela (aged gouda and classic parmesan), blueberry goat cheese, manchego and horseradish pickles, fig marmalade, petit toast and crackers

• Bella Giornata

  coppa, prosciutto di parma, fiocco, parmigiano, pecorino toscano with truffles, fig marmalade, olives, petit toast and crackers

• Tio Pepe

  Spanish chorizo, cured loin, soppressata, tomatoes bread, manchego cheese, and olives

• 100% Bellota Iberic Ham Plate

  100% Bellota ham

• 75% Bellota Iberic Ham Plate

• Bresaola Plate

  Aged Black Angus tenderloin, cured in garlic, rosemary, and black pepper

• Coppa Plate

  pork whole muscle hand rubbed with spices and dry cured for months (typically 3-6 months)

• Culatello Plate

  made by only curing the rear muscle of the haunch of hogs, raised and butchered in Kentucky and cured in house; served thinly sliced (cured 10-12 months)

Salads

• Capresse

  mozzarella cheese, tomatoes, basil, extra virgin olive oil and balsamic vinegar

• Culatello Salad

  culatello (prosciutto), arugula leaves, cherry tomatoes, strawberries, pecorino toscano with truffles, extra virgin olive oil and balsamic vinegar

• Burrata

  burrata cheese imported from Italy, arugula leaves, cherry tomatoes, pesto sauce, balsamic vinegar, topped with extra virgin olive oil

HOUSE AGED MEATS

• USDA Black Angus Porterhouse

  Creekstone Farms

• USDA Black Angus Tomahawk

  Creekstone Farms

• USDA Boneless Rib-eye Aged in Butter & Parsley

  Creekstone Farms

• USDA Black Angus T-bone Aged