Menu 10.12.20 – 10.16.20 Spare Ribs meaty spare ribs – slow roasted in a homemade bbq sauce made with late harvest fruits and vegetables *plant-based option: butternut squash – Vegetable Kabobs zucchini, mushrooms, tomatoes, Japanese eggplant, onion, fennel, & apple… Read More »
Menu 10.05.20 – 10.08.20 Tomato Tarte savory baked heirloom tomato tart in puff pastry, with egg custard, herbs, home-cured bacon, & cheese *plant-based option: mushroom & heirloom tomato – Panzanella classic Italian summer salad with heirloom tomatoes, cucumbers, green olives, zucchini,… Read More »
Menu 09.21.20 – 09.24.20 Curious Herb Pork Chops succulent pork chops brined with Curious Herb and wood-fire grilled *plant-based option: eggplant – Harvest Succotash bright and tangy mix of crisp harvest vegetables with corn, peppers, onion, butternut squash, & apples… Read More »
Menu 09.14.20 – 09.17.20 Garlic Shrimp succulent shrimp roasted with garlic, basil, & shallots *plant-based option: garlic tofu – Pesto Pasta Salad Kendra Pugh’s handmade cavatappi pasta with fresh pesto – Italian Vegetables heirloom tomatoes caramelized with herbs, zuchinni, shallots,… Read More »
This week’s menu features a traditional Memorial Day meal inspired by my Utah upbringing and family near and far. Menu 05.25.20 – 05.28.20 Memorial Day Roast Chickenbasket of Curious Herb marinated, oven-roasted chicken pieces*plant-based option: roasted eggplant Summer Bistro Saladmixed… Read More »
This week’s menu features roasted salmon with honey and lemon. A bright springtime Mother’s Day meal inspired by my wife, Melody Linton. Curious Story This week we serve you a Mother’s Day meal – original, creative, fresh, and bright –… Read More »
This week’s menu features a bright and refreshing Minestra Maritata inspired by Chef Curtis Linton’s childhood memories of hunting for wild asparagus in springtime. Menu 04.20.20 – 04.23.20 Minestra Maritata – Italian Wedding Soupasparagus, mushrooms, spinach, red bell pepper, cavatappi… Read More »
This week’s menu features a traditional Easter dinner with honey-roasted ham inspired by Blanch Linton, the mother behind Curious Table. Menu 04.06.20 – 04.09.20 Honey-Roasted Hamsliced off the bone & served with a warm mustard sauce*meat-alternative: Roast Chicken*plant-based option: Tofu… Read More »
This week’s menu features savory and creamy Stroganoff with shredded roast beef or plant-based with portobello mushrooms. Menu 02.24.20 – 02.27.20 Stroganoffmade with shredded roast beef, mushrooms, onions, & a rich brown gravy*plant-based option: portobello mushrooms Choice of Noodleshomemade egg… Read More »
This week’s menu features herb-roasted chicken with savory cannellini beans by Chef Curtis Linton. Menu 02.03.20 – 02.06.20 Curious Herb-brined Chicken Breasts, Thighs, & Legsroasted to perfection Slow-cooked White Cannellini Beansstewed in a balsamic broth with garlic, onion, red… Read More »
