Prix Fix Menu $75 per person

Wear a mask and receive a complimentary glass of champagne

Live Music

Starters

Oyster Shooter with Ponzu & Tuna Lime Rickey | Cucumber | Tobiko, Quail Egg Yolk | Seaweed Salad

Panzenella | Rustic Bread | Pickled Peppers | Pomegranate | Kumquats | Kalamata Tapenade Rocket | Pecorino

Lobster Bisque

Second Course

Orecchiette | Hazel Dell Shiitake Mushrooms | Mascarpone | Hard Jack | White Truffle Cream | Sage

Duck Confit Ravioli | Currants | Pinot Noir | Cranberry Butter | Pine Nuts | Arugula

Main Course

Braised Beef Short Rib | Chocolate Jus, Sour Cream Spaetzle | Lecanto Kale | Tobacco Onions

Espelette Dusted Diver Scallops | Serrano Ham | Piperade Brunoise | Celeriac Puree

Grilled Rack of Lamb | Sherry Green Peppercorn | Demi-Glace | Gorgonzola Gratin

Pan Roasted Scottish Salmon | Bouillabaisse | Roasted Red Pepper Rouille

Dessert

Milk Chocolate Mousse | Baileys Chantilly Cream | Salted Caramel | Dark Chocolate Sauce | Chocolate Crumbly | Praline Crunch | Caramelized Cocoa Nibs

Citrus Corn Cake | Meyer Lemon Curd | Lime Yogurt Sorbet | Citrus Vanilla Sauce | Orange Caramel Crumble | Marinated Citrus Salad

Apple Spice Cake | Apple Brandy Soaked Gingerbread | Roasted Apple Puree | Graham |Tuile | Brown Sugar Ice Cream

First Course

Arugula Salad

Wasabi Vinaigrette, Peaches, Cashews, Shaved Parmesan

-or-

Ginger Carrot Soup

Apples, Cream Sherry Gastrique, Curry Oil

Second Course

Carrot and Pumpkin Gnocchi Salad

Pine Nuts, Blue Cheese, Apples, Olive Oil, Spiced Oat Powder

Third Course

Pan Seared Salmon

Fennel and Vanilla Roasted Potatoes, Corn, Spiced Guinness Beaurre Blanc

-or-

Earl Grey Marinated New York Strip

Tea Biscuit Stuffing, Lemon Glazed Vegetables, Honey Gastrique

Fourth Course

Chocolate Mousse Cake

Raspberry Coulis, Vanilla Anglais

-or-

House Made Ice Cream or Sorbet

Fresh Berries, Orange Almond Biscotti

October is upon us and the weather is getting colder. In celebration of this wonderful time of year, Strings will be having not one, but TWO, beer events this month. The first will be while the Great American Beer Festival is in town. Strings will be offering a 5 course beer dinner featuring Colorado beers during the nights the GABF is in Denver -- The 11-13 of October. The five course menu and paired beers is priced at $50 dollars (including tax and gratuity). The menu is:

First Course

Rice Wine Vinegar Cured Salmon Sashimi

Lemon Verbena Jelly, Raw Almonds, Shaved Fennel and Micro Radish Salad

Paired With: Blue Moon Wheat Beer; Coors 

Second Course

Squash and Carrot Soup

Olive Caramel, Coffee Pistachios, Spiced Parsnip Foam

Paired With: Red Baron Octoberfest; Bristol

Third Course

Brown Butter Risotto

Manchego, Micro Mustard, Rosemary Hazelnut Vinaigrette

Paired With: IPA; Avery

Fourth Course

Mustard Braised Pork Shoulder

Poached Apples, Roasted Sweet Potato, Mushroom Fricasse, Puffed Oats

Paired With: Ellie's Brown Ale; Avery

Fifth Course

Malted Milk Chocolate Mousse

Milk Stout Ganache, Pretzel Crust, Stout Ice Cream, Marshmallow "Fluff"

Paired With: Nitro Milk Stout, Left Hand

Also in October, we have teamed up with Bristol Brewing Company from Colorado Springs to bring you ANOTHER 5 course beer tasting featuring all the wonderful beers Bristol has to offer. This menu is $40 for five courses and five paired beers. It is on October 24th at 7pm. Our menu is:

First Course

Frisee Salad

Blood Orange, Confit Trout, Chamomile Vinaigrette, Olive Oil, Sunflower Seeds

Paired With: Yellow Kite Summer Pils

Second Course

White Bean Soup

Chorizo, Mint Oil, Quince Puree, Artichoke

Paired With: Compass IPA

Third Course

Pan Fried Liver and Onion Raviolo

Chicken Liver, Braised Chicken, Hazelnut Mousse, Gingerbread Gastrique, Caramelized Onion

Paired With: Red Baron Octoberfest

Fourth Course

Garam Masala "Mole" Braised Lamb Shank

House Paneer, Smoked Balsamic Reduction, Brussel Sprouts

Paired With: Laughing Lab Scottish Ale

Fifth Course

Honey Lemon Thyme Cheesecake

Oat Crumble, Olive Oil Ice Cream, Apple Compote

Paired With: Beehive Honey Wheat

We hope to see you all in October!!!

First Course

White Gazpacho

Peach Granita, Pine Nuts, Garam Masala Oil

-or-

Passatelli "Panzanella" Salad

Tomato, Basil, Mozzarella, Balsamic Vinegar

Second Course

Gorgonzola Gnocchi

Horseradish, Tarragon, Olives, Mushroom Broth

Third Course

Pan Roasted Parrot Fish

Corn Risotto Cake, Peas, Tomato, Basil Oil, Lemongrass Emulsion

-or-

7 oz New York Steak

Guinness Hazelnut Jus, Clove Spiced Apples, Smoked Potato Rosti

Fourth Course

Chocolate Mousse Cake

Raspberry Coulis, Vanilla Anglais

-or-

Assorted House Made Ice Cream and Sorbets

Fresh Berries, Orange Almond Biscotti

Don your little black dress and join us for wine and paired appetizers on Thursday, September 27th at 7pm.

The appetizers include, Chilled Pea Soup Shooters, Truffled Corn Custard, Spiced Apple Compote, Coffee Crusted Pork Tenderloin, Lamb Meatballs, Pepper Crusted New York Strip, and Bruleed Peach Skewers.

See you Thursday!

Also, be sure not to miss the "Uptown Sampler" on Tuesday, September 25th. It's a great way to sample all that 17th Avenue has to offer. Starts at 5pm!

First Course

Crab, Avocado, and Cilantro Salad

Shallot, Arugula, Carrot Vinaigrette

-or-

Indian Rice Soup

Pink Pepper, Pine Nuts, Coconut

Second Course

Shrimp Spaghetti

Corn, Roasted Tomatoes, Mushrooms, Truffle Cream

Third Course

Pan Seared Striped Bass

Roasted Potatoes, Summer Vegetables, Whole Grain Mustard Vinaigrette

-or-

5oz New York Strip Steak

Autumn Mire Poix, Mozzarella, Spicy Roasted Pepper Vodka Sauce

Fourth Course

Chocolate Mousse Cake

Raspberry Coulis, Vanilla Anglais

-or-

Selection of House Made Sorbets and Ice Cream

Fresh Berries, Orange Almond Biscotti

First Course

Chicken Tortilla Soup

Green Chili, Aged Cheddar

-or-

Cured Lamb & Blackberry Salad

Blue Cheese, Sunflower Sprouts, Whole Grain Mustard Aioli, Pine Nuts

Second Course

New York Steak Penne

Arugula, Mushroom, Sherry Cream Sauce

Third Course

Pan Seared Salmon

Jasmine Rice, Roasted Vegetables, Smoked Tomato Basil Vinaigrette

-or-

Chicken Cordon Bleu

Ham, Gruyere, Caramelized Shallot and Thyme Mashed Potato, Hollandaise

Fourth Course

Vanilla Bean Creme Brulee

Fresh Berries, Orange Almond Biscotti

-or-

Chocolate Mousse Cake

Raspberry Coulis, Vanilla Anglais