Dinner, Winter 2010

STARTERS

Crab Cake 7 Fruit Chutney, Cranberry Puree, Curry Oil, Crispy Onions $13
Ahi Tuna Tartare Lemon-Soy-Ginger Vinaigrette, Avocado, Wonton Chips $13
Beef Carpaccio Dijon Mayonnaise, Parmesan, Capers, Toast Points $9
Acorn Squash Gnocchi Brussels Sprouts, Radicchio, Cipollini Onion Marmalade $9
Steamed Mussels Saffron, Tomatoes, Tarragon Aioli, Grilled Brioche $10
Cheese Plate Assorted Cheeses, Fruit, Crostini, Honey-Balsamic $10
Veal Sweetbreads Cauliflower Puree, Bacon Wilted Brussels Sprouts, Demi-Glace $10

SALADS

Caesar Salad Romaine Hearts, Spanish White Anchovy, Parmesan Crisp $8
Arugula Salad Shaved Fennel, Dried Apricots, Orange Vinaigrette, Pumpkin Seeds $8
Organic Greens Champagne Vinaigrette, Radish, Cucumber, Tomatos $6
Haricot Verts Soft-Boiled Egg, Smoked Trout, Mustard Vinaigrette, Poached Potatoes $8
Prosciutto di Parma Spring Greens, Egg, Caper Vinaigrette, Pine Nuts, Pecorino $8
Smoked Goat Cheese Beets 5 Ways, Arugula, Focaccia, Sherry Vinaigrette $8

PASTAS

House-made Fusilli Confit Duck, Foraged Mushrooms, Mustard Cream, Sage $16
House-Made Fettuccini Braised Short Rib, Foraged Mushrooms, Crème Fraiche $16
Mac N’ Cheese Fresh Truffles, Leeks, Marcona Almonds, Aged Cheddar $17
Capellini Rustica Fresh Mozzarella, San Marzano Tomatoes, Basil, Chili Flake $14
Carnaroli Risotto Saffron, Tomatoes, Fruit de Mer, Fennel, Parsley Oil $17
House-Made Penne Bagutta Chicken, Mushroom, Broccoli, Spicy Tomato Cream $16

ENTREES

Roasted Half Chicken Foraged Mushroom-Thyme Risotto, Confit Garlic, Lemon Pan Jus $20
Duck Breast Acorn Squash Puree, Haricot Verts, Port- Cherry Reduction, Pistachios $24
Seared Sea Scallops Fennel, Granny Smith Apples, Pastina, Citrus Gastrique, Orange $24
Pork Tenderloin Pinot Poached Pear, Rosemary Roasted Potatoes, Juniper Berry Jus $23
Spice Crusted Alaskan Cod Black Pepper-Thyme Risotto, Fire-Roasted Tomato Sauce $24
Calves’ Liver Sage Brown Butter Mash, Pearl Onion, Smoked Bacon, Asparagus $20
Roasted Barramundi Rosemary-Onion Soubise, Sweet Potatoes, Parsley Oil $26
Cashew Crusted Sea Bass Saffron Couscous, Vanilla Cream, Cranberry Puree $35

Strings Proudly Features Local Organic Eggs, Sustainable To-Go Containers, Colorado Honey, Fresh Red Bird Farms Chickens, Haystack Mountain Goat Cheese, and Organic Produce

Chef: Lance Barto

Menu subject to change