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

'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

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! Here's an update for the weekend! It looks like we're going to hang on to the sunshine for a few more days....It's a great time to check out our Sunday Brunch on the Patio! We're serving some solid breakfast food including Felipe's Huevos Rancheros, French Toast with Marcona Almonds and buttered caramel, and super blueberry pancakes!

Also here's the 52.80 menu for Sunday.

Starters

Felipe's Minestrone Soup

OR

Cured Sockeye Salmon, Mint, Coriander Bruschetta with Creme Fraiche

Pasta

Spaghettini, Aglio e Olio, Anchovies, Tomatoes and Greens

Entree

Veal Scalopinni, Oyster Mushrooms, Madeira-Stone Ground Mustard Reduction. Sage Whipped Potatoes, Buttered Broccoli with Lemon.

OR

Scallops: Hot and Cold, Achiote, Yucca Root, Citrus, Cilantro

Dessert

Blackberry Napolean, Chambord Pastry Cream, Puff Pastry, Raspberry Coulis, Chocolate Sauce

Lance

Hello All! Starting Saturday is DINR's Harvest Week! I hope you are all as excited as I am to spend a week enjoying Beautiful Colorado Produce, Fish, and Game! At Strings we will be offering a 4 course Prix-Fixe Menu for 45 Dollars per person. In addition the Prix-Fixe Specials will also be offered A la Carte. On Sunday, we will offer this same menu for our 52.80 tasting menu, talk about a steal!

 Starters

Crispy Veal Sweetbreads, Grilled Local Zucchini, Red Wine Demi-Glace, Bacon Braised Brussels Sprouts

OR

 Seared Sea Scallop, With Haystack Mountain Goat Cheese, Sunchoke Puree, Verde Farms Micro Greens, and a Hazelnut Tuile

Pasta

Chickpea and Colorado Winter Squash Ravioli, Sage Creme Fraiche, Candied Pancetta, and Spicy Pumpkin Seeds

Entrees

Pan Seared Colorado Striped Bass, White Bean Puree, Local Summer Squashes, Olathe Corn, and Red Pepper Coulis

OR

Roasted Sirloin of Colorado Lamb, Red Beet-Potato ratin, Wilted Colorado Kale, Mint Pistou

Sweet

Lisa Bailey's Tasting of Apples

We look forward to seeing you!

L

Here's our Sunday 52.80 menu.

Starters

Chilled English Pea Soup, Chive Creme Fraiche

OR

Pasta

Handmade Fettucinni, Chorizo, and Parsnip Gremolata

Entrees

Pan Roasted Red Snapper, Saffron Rice, Fire Roasted Tomato Sauce, Caramelized Fennel

OR

Smoked Pork Chop, Riesling Poached Pears, Potato Gnocchi, Smoky Cranberry Sauce

Dessert

Colorado Peach Tart, Pistachio Ice Cream, Honey Tuile

Now open for Sunday brunch, Come out and join us!

Here's the 52.80 menu...

Starters

Gingered Cantaloupe Soup, Cilantro

OR

Heirloom Tomatoes, Nicoise Olives, EVOO, Pickled Onions

Pasta

Entrees

Spice Crusted Cod, Thyme-Black Pepper Risotto, Fire-Roasted Tomato

OR

Spicy Grilled Flank Steak, Honeydew Salsa, Mint, Cilantro, Jicama

Dessert

Chocolate-Hazelnut Pudding Cake, Bing Cherry Compote, Cherry Ice Cream, Candied Hazelnuts

Hey all,

Just had my first wine dinner since I've taken over here at Strings. Everything went well and I've defenitely learned some lessons and found ways to make the next dinner go even better. Kris and I are going to work towards making this a monthly thing. It'd be so much fun to really build a strong consistent series of wine dinners. Wine and Food, they just go together, so very very well.

Moving on, here is the menu for sunday's 52.80.

Starters

Watermelon Gazpacho with Lemon-Lime Sorbet

OR

Modified Waldorf Salad (Apple, Walnut, Celery) w/ Smoked Trout

Pasta

Braised Lamb Torteloni, Caramelized Fennel, Watercress Salad

Entree

Colorado Striped Bass, Olive Oil Poached Fingerling Potatoes, Christmas Beans, Cherry Tomatoes, Nicoise Olives

OR

Potato Wrapped Beef Tenderloin, Smoked Tomato Marmalade, Pommes Frites

Dessert

Tasting of Palisade Peach