Here's a sample of this Sunday's 52.80 menu...

Starter

Chilled Champagne Mango Soup, Fresno, Lime, Cilantro

or

Butter Lettuce Salad, Blue Crab, Chervil, Raddish, Favas, Lemon Aioli, Spicy Vinaigrette 

 Pasta

Potato Ravioli, English Peas, Creme Fraiche, Prosciutto

Entrees

Pan Roasted Snapper, Aged Canaroli Risotto, Madras Curry, Quails Egg

or

Roasted Duck Breast, Ramps, Green Lentil, Pancetta, Lemon

Dessert

Strawberry Rubarb Pie

Hey all!

So..we've succesfully rolled out our new spring menu and there is a lot to be excited about on there. We will be doing a late spring menu in 3-4 weeks so get in here and enjoy it while you can. Below are a few pictures of the new items. There is a lot of excitement around springtime in the restaurant right now, patio season seems to be in full effect and the garden work being done by Kelso looks great, can't wait until mothers day to transplant the babies outside. We're also kickin around the idea of a wednesday or thursday evening farmer's menu... Take some staff to the market every wednesday get what's good and build a menu around it, should be very cool... Well Those are all the updates for now, look forward to seeing you all soon!

Lance

Halibut with Favetta, Glazed Spring vegetables, Spring Veggie Salad, Mint-Basil Pistou

Heirloom Carrot Salad, Frisee, Parsley leaves, Humboldt Fog, Pumpkin Seeds

Ras-el Hanout Roasted Chicken, Sauce Harissa, Tabboulleh, Roasted Fennel

Hey all!

So..we've succesfully rolled out our new spring menu and there is a lot to be excited about on there. We will be doing a late spring menu in 3-4 weeks so get in here and enjoy it while you can. Below are a few pictures of the new items. There is a lot of excitement around springtime in the restaurant right now, patio season seems to be in full effect and the garden work being done by Kelso looks great, can't wait until mothers day to transplant the babies outside. We're also kickin around the idea of a wednesday or thursday evening farmer's menu... Take some staff to the market every wednesday get what's good and build a menu around it, should be very cool... Well Those are all the updates for now, look forward to seeing you all soon!

Lance

Halibut with Favetta, Glazed Spring vegetables, Spring Veggie Salad, Mint-Basil Pistou

Heirloom Carrot Salad, Frisee, Parsley leaves, Humboldt Fog, Pumpkin Seeds

Ras-el Hanout Roasted Chicken, Sauce Harissa, Tabboulleh, Roasted Fennel

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

Starter

White Gazpacho

or

Spinach Salad, Poppy Seed Vinaigrette, Cold Grape, Pecorino, Almond

 Pasta

Mezze Rigatoni, Chili, Uplandcress Puree, Calamari, Tomato

Entrees

Grilled Petite Fillet, Polenta Croquette, White Asparagus, Parmesan

or

Pan Roasted Striped Bass, Baby Artichoke, Ramps, Pastina, Parsley Sauce

Dessert

Strawberry Rubarb Pie

Come join us for Sunday dinner!

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

Starter

White Gazpacho

or

Frisee Salad, Roasted Radish, Basil, Cold Pecorino, Balsamic, Walnut

 Pasta

Artichoke and Pork Lasagna

Entrees

Roasted Game Hen, English Pea Ragu, Sausage, Charcoal Potato Puree

or

TBA

Dessert

Orange Creamsicle Granita

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

Great hit for martinis, nuggets, and happy hour!!!

Thanks Westword.

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

Starter

Creamy Parsnip Soup

or

Purple Carrot, Red Beet Salad

Pasta

Grilled Bass, Sweet and Sour Tomato Sauce, Cascabelle Chilies

Entrees

Pan Roasted Alaskan Cod, Cauliflower, Couscous, Curry

or

Roasted Duck Breast, Mirepoix

Dessert

Vanilla Sugar Beignets, Pomegranate Compote, Vanilla Ice Cream

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

Starter

Felipe's Beef Stew

or

Mizuna Salad, Blue Crab, Cucumber, Fennel, Citrus

Pasta

Pastais Braised Lamb Tortolini, Chermoula, Tomato Broth

Entrees

Pompano, Clam Chowder

or

Coca-Cola Braised Short Ribs, Horseradish Polenta, Parsley, Garlic

Dessert

Strawberry Shortcake, Champagne Sorbet

Look very forward to seeing you there!