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

Hey Y'all,

Lance here, been a while since I updated but there are several new happenings at Strings. We are beginning to do wine Dinners regularly throughout the season, we kick off tomorrow with our first of the year, and have a few seats still available, the Dinner will feature wines from Baurassa Vineyards in Napa Valley, California. We will begin with a seminar on wine blending, and then move into a four course dinner, see our homepage for menu details. The second Dinner is April 8th featuring the wines of Montinore Estate Vineyards out of Willamette Valley, OR, and will feature four courses with pairings. The last dinner on the schedule thus far is scheduled for May 19th, featuring Van Duzer, also out of Oregon. Another dinner to keep your eyes out for is the HOPE ball, benefiting our very own Noel and Tammy Cunningham's Foundation. The restaurant will be closed for regular service and there will be a total of 5 chefs, each cooking a course for the dinner.

What I'm MOST excited about is our new Spring Menu, which rolls out on March 30th, next tuesday. Spring always brings a bounty of new ingredients, particularly vegetables; Ramps, Morels, Fava Beans, English Peas, Spring Onions, Spring Garlic, Baby Artichokes, Flowering Chives, I could go on and on. SO EXCITED! Keep your eyes open on the blog in the next few days for some previews. We will also be utilizing some of the new dishes for our Sunday 52.80 menu, so that'll be a great opportunity for you to come in and check out some of the new stuff!

Anyways, that's the update for the time being, thanks for reading!

Lance