• Image of Menu du Voyageur: Late Summer 2019

Menu du Voyageur returns!

Long time patrons of Cure will recall this popular prix fixe meal as a component of our Thursday dining service. We have revived this dinner format as a series of wine- and spirit-pairing dinners to be held in our restaurant every Thursday starting in August, and continuing through the coming seasons. Menu du Voyageur challenges our Chefs to draw on their experiences and inspirations to craft a meal that highlights a particular culinary theme. This results in intrepid cooking that creates flavors adventurous and delicious.

For the Late Summer 2019 edition of these Menus du Voyageur, we'll look to the tequila traditions of Mexico, the multiple wine-making styles of the Iberian Peninsula and the distilling prowess of Kentucky. The schedule for these dinners is below, including a vignette of the beverage pairings informing each of our culinary pursuits. Specific menus for each dinner will be posted closer to each event.

+ August 1 + 8 + 15: "DRAGONES DECONSTRUCTED" Tequila Cocktail Pairing Dinner – This vibrant, rich tequila shows us one main tasting note that breaks easily down into three others. In order to highlight these, we break this dinner down into three courses of food & cocktails meant to highlight each of these pieces.

+ August 22 + 29: "MUCHAS CARAS" The Many Faces of Spanish Drink – Spain has the decidedly European ability to produce many styles of alcoholic beverages very well. In this case, we exemplify each of the main styles over three courses of food & drink. Spirit, wine, and sherry are the stars of this show.

+ September 5 + 12: "OUT TO SEA" Inland to Ocean Wine Dinner – One of the major downfalls of general wine education is the inability to taste wines with some of the variables controlled. In this case, we’ll be exploring the Tempranillo Grape. As it moves from Inland Spain to coastal Portugal, the soil and climate change— and so do the grapes' expressions.

+ September 19 + 26: "ANGEL'S CURE" Whiskey Cocktail Dinner – Angel’s Envy makes whiskey very well. The whiskey is barreled first in new barrels, as it must be to be straight whiskey, but is finished by barreling in a separate cask that might have been previously used for port, wine, or rum. These short but important finishes add nuance to the spirit otherwise unachievable in traditional whiskey production. We provide these three courses and three cocktails tailored to express the intricacies of Angel’s Envy.

*Each Thursday Menu du Voyageur has a 6:00 PM and 8:00 PM seating available. The cost per guest is $69.00, includes a 3-course meal, wine or spirit pairings, hospitality and tax. Menu substitutions and requests are regretfully not accommodated. Our regular dinner menu is also available Menu du Voyageur nights.