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

This is a peak at what we have working for Sunday...

Starters

-Calamari, New Potatoes, Corn, Saffron Vinaigrette

-Spinach, Cherries, Filberts, Sherry Vinaigrette

Pasta

-Garganelli, Sweet Corn, Spanish Chorizo, Manchego

Mains

-Colorado Striped Bass, Fennel, Vanilla-Green Olive Sauce

-Mustard Crusted Striploin, Eggplant, Onions, Brown Ale Jus

Dessert

-Trio of Watermelon

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 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

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: 

Here I am again, with this week's Sunday 52.80 menu preview.

Starters

Tuna Tartare, Fresh Basil, Grilled Bread, Lemon Vinaigrette, Black Olive Tapenade.

 OR

Felipe's Oyster Chowder

Pasta

Red Wine Pappardelle, Braised Chicken, Thyme, Foraged Mushrooms

Entrees

Arctic Char, Braised Short Rib, Confit Endive, Dijon Aioli

OR

Braised Short Rib, Textures of Leek, Fingerling Potatoes

 Dessert

 Red Beet and Chocolate Cake, Italian Buttercream, Ice Cold Milk

Hope to see you in here!

L