Hey all,

Lance checking in here, it's been a good week here at Strings and we are all looking forward to our events next week! Don't forget to check out the Grillin N' Grapes Wine Dinner, there is a little room still left but we are filling up, so the sooner the better!

On another note here is the upcoming menu for sunday.

Starters

Chilled Summer Squash Soup, 17th Ave. Chives, Creme Fraiche

OR

Arugula Salad with a trio of bell peppers, Radish and Cucumbers

Pasta

Ginger Poached Corzetti, Apple Chips, Red Cabbage, Pork Tenderloin

Entree

Seared Salmon, English Pea Puree, Pea and Radish Salad, Smoked Salmon Cake, Orange Gastrique

OR

Southwest marinated Flank Steak, Black Bean Corn Ragout, Fried Plantains, Roasted Pablano Pepper Sauce

Dessert

A tasting of Cherries

Thanks for checking in.

Lance

Hey all, Here's the upcoming 52.80 menu.

Starters

White Bean-Pancetta Soup

or

Mango Coconut Cucumber Salad

Pasta

Saffron Linguine, Zucchini, Roasted Red Peppers

Entrees

Grilled Mahi Mahi, Grilled Pineapple-Cabbage Slaw, Carrot-Ginger-Soy

OR

Seared N.Y. Strip, Smashed Potatoes, Black Truffle Butter Foam

Look forward to seeing you!

L

Hello All,

     We have our first Wine Dinner after I've been given the promotion to exec. here at Strings on August 6!

The cost is 55 dollars per person, and that is all inclusive, food wine, tax, tip, all of it. The theme is 'Grillin and Grapes'

The wines are yet to be determined, but here's a preview of the food (this is all preliminary and changes will occur)

 Amuse Bouche 

Sea Scallop, Pineapple, and Frisee, all grilled.

 First Course

Grilled Watermelon, Arugula and Jicama Salad. Grilled New Zealand Prawn.

Second Course

Smoked & Grilled Chicken Ravioli, Grilled Leek and Tomato Jus. More Garnishes

Third Course

Grilled Rack of Colorado Lamb, Deconstructed Ratatouille, Tomato Tartare, Mint Pistou

 Sweets

 Peach Melba

Brian, Kris, and Myself are all really excited about this event and hope to see you there!

As promised, here is the 52.80 Menu for Sundays, as always we will feature wine pairings off of our list.

Starters

Smoked Chicken Tortilla Soup

or

Arugula, Candied Ginger, Marcona Almonds, and Prosciutto

 Pasta

 Beet Gnocchi, Toasted Hazelnuts, Housemade Ricotta, and Chiogga Beets

 Entrees

Pan Seared Swordfish, Warm Frisee, Toasted Brioche, Colorado Peach Gastrique (it's so exciting our Colorado Harvest season is upon us!)

or

Grilled Beef Tenderloin, Leek Whipped Potatoes, Fresno Chili-Tomatillo Salsa, Crispy Leeks

 Dessert

Chocolate Savarin