Hey Y'all,

Lance here, been a while since I updated but there are several new happenings at Strings. We are beginning to do wine Dinners regularly throughout the season, we kick off tomorrow with our first of the year, and have a few seats still available, the Dinner will feature wines from Baurassa Vineyards in Napa Valley, California. We will begin with a seminar on wine blending, and then move into a four course dinner, see our homepage for menu details. The second Dinner is April 8th featuring the wines of Montinore Estate Vineyards out of Willamette Valley, OR, and will feature four courses with pairings. The last dinner on the schedule thus far is scheduled for May 19th, featuring Van Duzer, also out of Oregon. Another dinner to keep your eyes out for is the HOPE ball, benefiting our very own Noel and Tammy Cunningham's Foundation. The restaurant will be closed for regular service and there will be a total of 5 chefs, each cooking a course for the dinner.

What I'm MOST excited about is our new Spring Menu, which rolls out on March 30th, next tuesday. Spring always brings a bounty of new ingredients, particularly vegetables; Ramps, Morels, Fava Beans, English Peas, Spring Onions, Spring Garlic, Baby Artichokes, Flowering Chives, I could go on and on. SO EXCITED! Keep your eyes open on the blog in the next few days for some previews. We will also be utilizing some of the new dishes for our Sunday 52.80 menu, so that'll be a great opportunity for you to come in and check out some of the new stuff!

Anyways, that's the update for the time being, thanks for reading!

Lance

Here's a sample of this Sunday's menu...

Starter

Creamy Hash Brown Soup, Bacon, Winter Vegetables

or

Grilled Romaine Salad, Parsley, Lemon Vinaigrette, Pancetta

Pasta

Herbed Papperdelle, PEI Mussels, White Wine Butter Broth

Entrees

 Grilled Petite Fillet, Smoked Greens, Grits, Carrot Glace

or

Pan Roasted Grouper, Tatsoi, Champ Potatoes, Sauce Grabiche

Dessert

Barry Cacao Chocolate Molten Cake, Seasalt Caramel Icecream