Today on our patio starting at 5 pm we will be featuring live music, $5 Nibbles, and Happy Hour priced Wines, Beers, and Martinis. Come on out and enjoy an afternoon with us!

L

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

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

Starter

Chilled Mango Soup, Cranberry Puree, Sun-Dried Apricot Salsa

OR

Organic Spring Greens, Blackberry Vinaigrette, Pine Nut Tuile, Dried Cherries

Pasta

Snow Pea Casoncelli, Peas and Heirloom Carrot Salad

Entrées

Pan Seared Mahi-Mahi, Tomato Onion Broth, 

Micro Chive-Arugula Salad

OR

Grilled Beef Tenderloin, Grilled Zucchini, Roasted Tomato,

Red Wine Demi-Glace

Dessert

String’s Crème Brulee

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 all,

     It's official, Aaron has moved on to new opportunities and I have been given the honor of leading the kitchen at Strings. First off, I wish Aaron all the luck and happiness in his new ventures, and also know that he will still be around. He's been a great teacher to me and I appreciate everything he's done for me. This opportunity is one that has been both exciting and frightening at the same time, but I have gotten nothing but support from my coworkers at Strings, and those I know in the service industry around Denver. Noel has also been an excellent resource to me, and I know he has my back to get the job done, and well. Some of the changes around Strings will be small but valuable, there are a few new faces in the kitchen, and we are taking a turn towards the local, organic, and sustainable.

     On the note of locality of food, I am greatly looking forward to April fourth. The first day the Boulder farmer's market opens. The market not only serves as inspiration in the kitchen, but also provides the great opportunity to forage great local produce and proteins for the restaurant, at prices that are lower than most typical food purveyors. These savings will both be passed on to the customer, as will the improved quality of product (not to mention it'll keep the money here in our Colorado community).

      I am honored and humbled for this opportunity and look forward to providing the community with another outlet for local, fresh, and inspiring food. Another change we will be making at Strings is that we will be changing the menu more often, but not as much of it at a time. This provides me with the opportunity to make sure the food is always evolving, as well as the chance to highlight some of the ingredients that are only available a few weeks a year.

Here's to the future! I look forward to the opportunity of cooking for you all!

L