Dinner, Summer 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
Potato Gnocchi Corn, Foraged Mushrooms, Thyme Beurre Noisette, Preserved Lemon $11
Buttermilk Softshell Crab Celeri Remoulade, Sauce Romesco $13
1/2 Grilled Globe Artichoke Saffron Rouille, Fine Herbs, Drawn Butter $9
Artisanal Cheese Plate Three Artisanal Cheeses with appropriate garnishes and Crostini $12
Noel’s Pate Brioche, Red Onion Jam, Assortment of Picklings $10

SALADS

Caesar Salad Romaine Hearts, Spanish White Anchovy, Parmesan Crisp $8
Heirloom Tomato Salad Tomato Coulis, Pickled Red Onion, Greek Basil, Bleu Cheese $10
Organic Greens Champagne Vinaigrette, Radish, Cucumber, Tomatoes $6
Melon Carpaccio Feta, Shallots, Smoked Sherry Vinaigrette, Jicama, Radish, Cilantro $8 Smoked Goat Cheese Beets 5 Ways, Arugula, Foccacia, Sherry Vinaigrette $8 Chilled Cucumber Soup Mint, Cilantro, Greek Yogurt, Lemon $7

PASTAS

House-Made Pappardelle Maine Lobster, Sweet Corn, Haricots Verts, Pancetta, Herbs $22
King Salmon Ravioli Grape Tomatoes, Spinach, Foraged Mushrooms, White Wine, Herbs $18
Capellini Rustica Fresh Mozzarella, San Marzano Tomatoes, Basil, Chili Flake $14
House-Made Spaghetti Hot Italian Sausage, Roasted Pepper, Tomato, Onions, Pecorino $16
House-Made Penne Bagutta Chicken, Mushrooms, Broccoli, Spicy Tomato Cream $16

ENTREES

Roasted Half Chicken Ras-el Hanout, Sauce Harissa, Roasted Fennel, Tabboulleh $19
Duo of Pork Grilled Tenderloin, Braised Pork Belly, Bacon Potato Salad, Slaw $23
Roasted Lamb Sirloin Berbere, Israeli Couscous, Lentil Salad, Spinach $24
Wild King Salmon Mushroom & Haricots Verts Succotash, Potatoes, Chervil, Corn Puree $26
Alamosa Striped Bass Egg Plant, Squash, Tomato Coulis, Grape Tomatoes, Onions $24
Calves’ Liver Sage Brown Butter Mash, Pearl Onion, Smoked Bacon, Asparagus $20
Grilled Ribeye of Beef Salsa Verde, Grilled Red Onions, Fingerling Potatoes, Spanish Chorizo $30
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