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

Starters

Grilled Romaine, White Anchovy Vinaigrette, Parmesan

OR

Chilled Potato Soup, Leek Creme Fraiche

Pasta

Tagliatelle, Lamb Confit, English Peas, Poached Egg

Entree

Grilled Tenderloin of Beef, Potato, Grilled Corn, Onion-Guajillo Chile Sauce

OR

Almond Crusted Trout, Amaretto-Butter Sauce, Herbed Quinoa

Dessert

Mixed Berry Sundae

Starters

Herb Marinated Bocconcini, Frisee, Arugula, Basil Vinaigrette

OR

Cream of Mushroom Soup, Quail's Egg

Pasta

Potato Gnocchi, English Peas, House-Cured Bacon Lardons

Entree

Grilled Tenderloin of Beef, Carrots, Celery Root, Onion

OR

Pan Roasted Trout, Tomato, Chive Hollandaise

Dessert

Aoole Tarte Tatin

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