Hello All,

It's been a while since I've had a post with some content, and for that I apologize. We've been keeping busy here at Strings, we have recently rolled out or early summer menu and have been developing some events for the near future. The first event is Father's day; for that sunday we will still be doing a $52.80 menu but it will be a menu specially developed for a celebration of grilling. The menu will be mostly grilled items, and we're even considering getting a grill and executing the menu out on the patio, it should be a fun event for everybody's father.

 The new summer menu has also been rolled out, we are starting to use a lot of tomatoes, and other summer ingredients. A few highlights are the smoked pork chop, a simple dish that celebrates grilling season. Also a Pesto Linguine with Shrimp, and heirloom tomatoes is an excellent lighter meal to enjoy out on the patio.

I'm afraid that's all the time I have for now, but check back soon for more updates.

Here's Brian's menu for Sunday:

 Starters

 Heirloom Cherry Tomato Salad, Goat Cheese, Extra Virgin Olive Oil

OR

String's Vichyssoise

Pasta

 Tagliatelle con Calamaretti; Tomato, Calamari, Dry White WIne, Herbs

Mains

Pan-Seared Ruby Red Trout, Jasmine Rice, Asparagus-Lemon Sauce, Red Pepper and Radish Salad

OR

Brian's Kansas City Style Baby Back Ribs, Traditional Barbecue accompaniments

Dessert

String's Creme Brulee

L

Here's a preview of this sunday's menu!

Starters

Pineapple-Cantaloupe Soup

OR

Arugula Salad, Poppy Seed Vinaigrette, Belgian Endive, Raspberries, Walnuts, Grapes

Pasta

House-Smoked Chicken Mac N' Cheese

Entrees

Pan Seared Ruby Trout, Saffron Pastina, Oven Roasted Tomato Beurre Blanc

OR

Hickory Grilled New York Strip, Summer Squash-Potato Cake, Mixed Vegetable Brunoise, Sweet Garlic-Shiitake Mushroom Demi

Dessert

Strings' Creme Brulee

Or

Coconut Cream Tartlett

Here's a quick preview of this Sunday's Menu!

First

 Asparagus Salad, Crispy Pancetta, Bacon Aioli, Morning Fresh Farms Egg

 OR

Chilled Cucumber-Dill Soup

Pasta

Braised Duck Thigh, Orecchiette, Asparagus, Shiitake Mushrooms, Lemon-Thyme, Olive Oil

Mains

Halibut, Minted Rice, Pineapple-Jalapeno Puree, Pineapple-Grape Salso

OR

House-Smoked Pork Chop, Herb Roasted Potatoes, Melted Leeks, White Wine Sauce

hey all! Here's a quick preview of the Sunday 5280 menu!

First

Arugula, overnight tomatoes, Prosciutto crisps, Hazelnut dust, Fresh Mozzarella, Bacon Aioli

or

Vichyssoise, Crispy Leeks, Chive Oil, Creme Fraiche

Second

Snow Pea Casoncelli, Heirloom Carrots, Beurre Noisette, Mint, Pea Shoots

Main

Grilled Mahi-Mahi, Red Pepper Pastina, Orange Saffron Sauce

or

Smoked Niman Ranch Pork Tenderloin, Herb Roasted Potatoes, White Wine and Leeks

Last

TBD

Keep your eyes open for updates, we look forward to seeing you!

LB

Hello all,

I have a quick update about Mother's Day. We will be open for Brunch and Dinner, the a la carte dinner menu will be available during both services and we will have brunch specials.The brunch specials are:

Lobster cobb Salad, Maine Lobster Tail, Avocado, House Cured Bacon, Tomato, Hard-Boiled Egg, Mesclun Mix, Champagne Vinaigrette $20

Lobster Omelette, 3 Morning Fresh Farm Eggs, Maine Lobster, Asparagus, Hollandaise, Fresh Herbs, served with Ramp-Potato hash $18

Steak and Eggs Benedict, Petit Filet, Poached Morning Fresh Farm Eggs, Bearnaise Sauce, served with Ramp-Potato hash

$18

Smoked Salmon, Scrambled Eggs, Dill, Capers, Red Onions, served with Ramp-Potato hash $16

Also one date to add on to your calendar, May 27th, we will be kicking off our monthly Chef's Table dinner, there are only 8 spots available, so reserve soon. The price should be around $80 per person, serving 6 courses each paired with a wine. Check back here on the blog and website for more details as the date of the dinner approaches.

L

Hello All,

        It's been a while since the last post, and this one will be short. Here's a preview of this upcoming Sunday's 52.80 tasting menu.

Starters

Salad of Heirloom Carrots and Snow Peas, Ginger Carrot Puree, Anise-Citrus Vinaigrette

or

French Onion Soup, Gruyere, Crouton

Pasta

House-Made Rapini Ravioli, with Lemon, Roasted Garlic, and Parmesan

Entree

 Seared Ahi Tuna, Jasmine Rice, Cucumber, Radish, Jalapeno, Soy, Cilantro

OR

Seared Muscovy duck breast, Cauliflower Puree, Ramp and Potato Hash

Dessert

Yet to be determined.

Check back for updates to this menu and also some new upcoming posts!

L

Hello,

This post will be short, as I (and the rest of the staff at the restaurant) am exhausted. Restaurant week is over, well, kind of. We are joining the large group of restaurants extending the deal another week, though it seems it will be much less busy than the first. Restaurant week is such a bittersweet thing, great to have the business in what would be one of our worst months out of the year is great, though difficult to pull off. Averaging over 200 covers a night (we did three hundred some Friday), each eating four courses, that's upwards of a thousand plates a night, maxing out at about 1300.

With that kind of volume comes a lot of difficulty, trying to maintain ordering pars to cover what you need, while not keeping too much of any product on one hand, finding not only motivation for yourself but also to inspire your staff after cooking hundreds of the same dishes over and over and over, maintaining sanity while spending your time with the same people (none of whom have any days off, and usually end up spending time together after work) in the same building night after night, trying to maintain the standards of the regular menu for the few who do choose to order off of it, creating a menu that is cost effective, able to be executed in high volumes and above all still delicious. It's not easily done, to say the least, and the week offers a unique challenge as a chef, but those challenges (and meeting them) are what make a chef. I suppose the point is that I'm exhausted, as most restaurant employees in Denver are, but it's good to be busy. Really Good to be busy. I'm glad I've survived (though I managed a pretty good burn on my left forearm) this years Restaurant Week (knock on wood for part two), and look forward to next years being even better.

Here's to the future.

L

Starters

Roasted Red Pepper and Tomato Bisque

OR

Caesar Salad 'Dips'

Pastas

Linguini Rustica, Tomato Concaisse, Herbs, Fresh Mozzerella

OR

Cavatappi Noodles, Haystack Goat Cheese, Chardonnay Braised Pistachios, Crispy Crust

Entrees

Smoked Trout Crusted Trout, Herbed Couscous, Acorn Squash

OR

Roasted Chicken, Lemon Thyme Butter, Roasted Root Vegetables, Parsnip Puree, Jus Lie

OR

Grilled Pork Loin, Braised Red Cabbage with Kielbasa, Poached Fingerling Potatoes, Caraway Sauce

Dessert

64% Chocolate Bread Pudding, Brioche, Buttered Croissant, Bailey's Irish Cream Chocolate Sauce

OR

String's Creme Brulee, Orange-Almond Biscotti, Fresh Mixed Berries

1/12 – 1/24

Here's our specials for the two weeks of the National Western Stock Show. We're trying to keep it hearty and simple, while showcasing some of the wonderful local products the Rocky Mountain Region Has to offer.

Starter

Lentil & Bacon Soup $7

Pasta

Rigatoni Noodles, Braised Buffalo Short Rib Meat, Olives, Caramelized Fennel, Tomato Sauce $19

Entrees

Kale & Bacon Stuffed Trout, Quinoa, Warm Lemon Vinaigrette $26

Hickory Grilled Bone-In Ribeye, Creamy Potato Gratin, Glazed Carrot, Red Wine Reduction $32