Hey all,

Just had my first wine dinner since I've taken over here at Strings. Everything went well and I've defenitely learned some lessons and found ways to make the next dinner go even better. Kris and I are going to work towards making this a monthly thing. It'd be so much fun to really build a strong consistent series of wine dinners. Wine and Food, they just go together, so very very well.

Moving on, here is the menu for sunday's 52.80.

Starters

Watermelon Gazpacho with Lemon-Lime Sorbet

OR

Modified Waldorf Salad (Apple, Walnut, Celery) w/ Smoked Trout

Pasta

Braised Lamb Torteloni, Caramelized Fennel, Watercress Salad

Entree

Colorado Striped Bass, Olive Oil Poached Fingerling Potatoes, Christmas Beans, Cherry Tomatoes, Nicoise Olives

OR

Potato Wrapped Beef Tenderloin, Smoked Tomato Marmalade, Pommes Frites

Dessert

Tasting of Palisade Peach

Hello All,

     We have our first Wine Dinner after I've been given the promotion to exec. here at Strings on August 6!

The cost is 55 dollars per person, and that is all inclusive, food wine, tax, tip, all of it. The theme is 'Grillin and Grapes'

The wines are yet to be determined, but here's a preview of the food (this is all preliminary and changes will occur)

 Amuse Bouche 

Sea Scallop, Pineapple, and Frisee, all grilled.

 First Course

Grilled Watermelon, Arugula and Jicama Salad. Grilled New Zealand Prawn.

Second Course

Smoked & Grilled Chicken Ravioli, Grilled Leek and Tomato Jus. More Garnishes

Third Course

Grilled Rack of Colorado Lamb, Deconstructed Ratatouille, Tomato Tartare, Mint Pistou

 Sweets

 Peach Melba

Brian, Kris, and Myself are all really excited about this event and hope to see you there!

As promised, here is the 52.80 Menu for Sundays, as always we will feature wine pairings off of our list.

Starters

Smoked Chicken Tortilla Soup

or

Arugula, Candied Ginger, Marcona Almonds, and Prosciutto

 Pasta

 Beet Gnocchi, Toasted Hazelnuts, Housemade Ricotta, and Chiogga Beets

 Entrees

Pan Seared Swordfish, Warm Frisee, Toasted Brioche, Colorado Peach Gastrique (it's so exciting our Colorado Harvest season is upon us!)

or

Grilled Beef Tenderloin, Leek Whipped Potatoes, Fresno Chili-Tomatillo Salsa, Crispy Leeks

 Dessert

Chocolate Savarin