STARTERS
Smoked Lardo
 Pine Nuts, Manchego, Fig Mostarda, Mushrooms

-or-

Pumpkin Bisque
Thai Yellow Curry, Pain d'Epice, Quince

MAINS
Cassoulet
 Black Garlic, Fall Vegetables, Flageolet Beans, Truffled Brioche Breadcrumbs

-or-

Papardelle
 Rocket, Boar, Cocoa

-or-

Shark
 Guajillo Chili, Kidney Beans, Plantains, Arroz a la Creole

PUDDING
Choice of Strings Creme Brulee or Belgian Chocolate Mousse Cake

STARTERS
Soup and Salad
 Heirloom Tomato, Buratta, Basil

-or-
Cucumber Soup
 Creme Fraiche, Caviar

PASTA
Potato Gnocchi
 Crawfish, Corn, Andouillette

MAINS
Butter Poached Monkfish
 Summer Succotasch

-or-
Mesquite Grilled Pork

Rib Chop, Colorado Peaches, Pecans, Sausage

PUDDING
Strings Creme Brulee
 

STARTERS
Roasted Sweet Corn Soup
 Smoked Hominy, Tasso Ham, Gruyere, Anaheim Pepper Relish
-or-
Butter Lettuce Salad
 Creamy Smoked Bleu Cheese Dressing, Foccacia, Red Onion, Heirloom Tomato, Crispy Egg Yolk

PASTA
Handmade Linguini
 Calamari, Eggplant Agro Dolce, Crisp Artichokes, Sauce Nero

MAINS
Pan Seared Scallops
 Johnny Cake, Tasso Ham, Garden Kale, Pickalilli
-or-
Braised Paleron of Beef
 Gnocchi a la Parisienne, Beetroot, Arugula, Horseradish Creme Fraiche, Celery Gremolata

PUDDING
Ills Flotants
 Lavander Creme Anglaise, Orange Hanzelnut Honeycombed Toffee

Here is what is en route for the Dinner to Die From...

First Course
- Truffled Sunchoke Bisque, Artichoke-Roncal Croquette

Second Course
-Foie Gras, Membrillio, Griddled Brioche, Pedro Jimenez Gastrique, Lemon Verbena

Third Course
-New Zealand Blue Abalone, Eringi Mushrooms, Scallion, Saffron Aioli

Fourth Course
-Roasted Rib of Veal, Pommes Anna Forestier, Salsify, Black Truffle, Sauce Bavaroise

*Menu subject to revision

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

'Tis the time of the season at Strings.. we've got the decorations up, and we're all in the spirit! Keep your eyes open for the next few days for a menu update. Some items being implemented: 

Good Afternoon All! This Sunday at Strings, for Sunday's 52.80 Menu we will be previewing some of our new menu items, and it's a great opportunity to come and check them out!

Starters

Haricot Verts, Soft Boiled Egg, Celery leaves, Mustard Vinaigrette, Poached Potatoes

OR

Black Bean Soup, Crema, Avocado Mousse

Pasta

Braised Beef Cheek Ravioli, Celeriac Puree, Braising Jus, Celery Root Gremolata, Hazelnuts

Entrees

Grilled Pork Tenderloin, Acorn Squash Puree, Haricot Verts, Port-Cherry Reduction

OR

Steamed Mussels, Saffron, Tomato, Tarragon Aioli, Grilled Foccacia 

Dessert

Strings' Creme Brulee

Also tonight (Thursday) We are having a release party for the "Knitting is Sexy" Calendar, come and join us and pick up your copy.

L

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

Hello All,

It's been a while since I've had a post with some content, and for that I apologize. We've been keeping busy here at Strings, we have recently rolled out or early summer menu and have been developing some events for the near future. The first event is Father's day; for that sunday we will still be doing a $52.80 menu but it will be a menu specially developed for a celebration of grilling. The menu will be mostly grilled items, and we're even considering getting a grill and executing the menu out on the patio, it should be a fun event for everybody's father.

 The new summer menu has also been rolled out, we are starting to use a lot of tomatoes, and other summer ingredients. A few highlights are the smoked pork chop, a simple dish that celebrates grilling season. Also a Pesto Linguine with Shrimp, and heirloom tomatoes is an excellent lighter meal to enjoy out on the patio.

I'm afraid that's all the time I have for now, but check back soon for more updates.

Here's Brian's menu for Sunday:

 Starters

 Heirloom Cherry Tomato Salad, Goat Cheese, Extra Virgin Olive Oil

OR

String's Vichyssoise

Pasta

 Tagliatelle con Calamaretti; Tomato, Calamari, Dry White WIne, Herbs

Mains

Pan-Seared Ruby Red Trout, Jasmine Rice, Asparagus-Lemon Sauce, Red Pepper and Radish Salad

OR

Brian's Kansas City Style Baby Back Ribs, Traditional Barbecue accompaniments

Dessert

String's Creme Brulee

L

Hello all,

     It's official, Aaron has moved on to new opportunities and I have been given the honor of leading the kitchen at Strings. First off, I wish Aaron all the luck and happiness in his new ventures, and also know that he will still be around. He's been a great teacher to me and I appreciate everything he's done for me. This opportunity is one that has been both exciting and frightening at the same time, but I have gotten nothing but support from my coworkers at Strings, and those I know in the service industry around Denver. Noel has also been an excellent resource to me, and I know he has my back to get the job done, and well. Some of the changes around Strings will be small but valuable, there are a few new faces in the kitchen, and we are taking a turn towards the local, organic, and sustainable.

     On the note of locality of food, I am greatly looking forward to April fourth. The first day the Boulder farmer's market opens. The market not only serves as inspiration in the kitchen, but also provides the great opportunity to forage great local produce and proteins for the restaurant, at prices that are lower than most typical food purveyors. These savings will both be passed on to the customer, as will the improved quality of product (not to mention it'll keep the money here in our Colorado community).

      I am honored and humbled for this opportunity and look forward to providing the community with another outlet for local, fresh, and inspiring food. Another change we will be making at Strings is that we will be changing the menu more often, but not as much of it at a time. This provides me with the opportunity to make sure the food is always evolving, as well as the chance to highlight some of the ingredients that are only available a few weeks a year.

Here's to the future! I look forward to the opportunity of cooking for you all!

L