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

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

Hey all, Here's the upcoming 52.80 menu.

Starters

White Bean-Pancetta Soup

or

Mango Coconut Cucumber Salad

Pasta

Saffron Linguine, Zucchini, Roasted Red Peppers

Entrees

Grilled Mahi Mahi, Grilled Pineapple-Cabbage Slaw, Carrot-Ginger-Soy

OR

Seared N.Y. Strip, Smashed Potatoes, Black Truffle Butter Foam

Look forward to seeing you!

L

Hello All,

     We have our first Wine Dinner after I've been given the promotion to exec. here at Strings on August 6!

The cost is 55 dollars per person, and that is all inclusive, food wine, tax, tip, all of it. The theme is 'Grillin and Grapes'

The wines are yet to be determined, but here's a preview of the food (this is all preliminary and changes will occur)

 Amuse Bouche 

Sea Scallop, Pineapple, and Frisee, all grilled.

 First Course

Grilled Watermelon, Arugula and Jicama Salad. Grilled New Zealand Prawn.

Second Course

Smoked & Grilled Chicken Ravioli, Grilled Leek and Tomato Jus. More Garnishes

Third Course

Grilled Rack of Colorado Lamb, Deconstructed Ratatouille, Tomato Tartare, Mint Pistou

 Sweets

 Peach Melba

Brian, Kris, and Myself are all really excited about this event and hope to see you there!

As promised, here is the 52.80 Menu for Sundays, as always we will feature wine pairings off of our list.

Starters

Smoked Chicken Tortilla Soup

or

Arugula, Candied Ginger, Marcona Almonds, and Prosciutto

 Pasta

 Beet Gnocchi, Toasted Hazelnuts, Housemade Ricotta, and Chiogga Beets

 Entrees

Pan Seared Swordfish, Warm Frisee, Toasted Brioche, Colorado Peach Gastrique (it's so exciting our Colorado Harvest season is upon us!)

or

Grilled Beef Tenderloin, Leek Whipped Potatoes, Fresno Chili-Tomatillo Salsa, Crispy Leeks

 Dessert

Chocolate Savarin

Hey all,

So my sous chef Brian is from Kansas City, and it turns out he likes BBQ, to celebrate BBQ season and summer grilling season we are going to start running BBQ specials every monday. We start this upcoming Monday with his Baby Back Ribs, and the traditional accompaniments, 'slaw, CornBread, etc...

Speaking of special menus, here is the menu for Sunday.

 Starters

Carrot Soup with Ginger Sorbet

 OR

Watermelon Salad with Radish, Arugula, Fresno Chile & CIlantro Vinaigrette

Pasta

Smoked Chicken, House-Made Linguine, Heirloom Tomatoes, Basil Pesto

Entree

Pan Seared Walleye Pike, Hibiscus Jasmine RIce, Grilled Fruit Salsa, Cherry Gastrique

OR

Grilled Pineapple-Marinated Flank Steak, Yucca Frites, Tomatillo Salsa Verde, Micro Cilantro

L