Strings 1700 Humbolt Street Denver, CO 80218 • 303-831-7310

Cuisine
Contemporary American
Steakhouse

Neighborhood
Uptown

Ambiance
Casual

Dress Code
Casual

Features
Outside Catering Available
Bar Dining
Private Rooms Available
Lounge
Full Bar
Happy Hour
Outside Garden / Patio
Wheelchair Access

Reservations
Suggested

Parking
Street
Valet (charge)

Payment Methods
AMEX
Dinners Club
Discover
Mastercard
Visa

Private Rooms
e have four private dining rooms to serve 2 to 200 people. Also, there are two semi-private rooms.

Hours
Lunch
Monday - Friday
11:00am -10:00pm

Saturday - Sunday
5:00pm - 10:00pm

STARTERS

Savory goat cheese “crème brulee”, charred pineapple, black bean corn salad 9

Flash Fried Calamari, honey jalapeno mayonnaise, red pepper and spring onion curls 10

Root Beer Braised Short Rib, jicama slaw 10

Chicken Spring Rolls, cilantro lime dipping sauce, mango salsa 8

Strings' Rock and Roll Shrimp 13

Beef Carpaccio, dijon mayonnaise, grated parmesan, capers, red onions 10

Escargot, smoked bacon, morel mushrooms, tomato concasse, port reduction 12

Ahi Tuna Tartare, avocado, crispy wonton chips, lemon-ginger vinaigrette 13

PEI Mussels, tequila, orange, chipotle 9

Sauteed Crab Cakes, seven fruit chutney, cranberry ketchup 13

GREENS

Frisee, poached egg, warm sherry bacon vinaigrette 8.50

Haystack Mountain Goat Cheese, baby spinach, white balsamic honey vinaigrette, strawberries 9

Simple Mixed Organic Greens, cucumber, radish, tomato, champagne vinaigrette 6.50

Smoked Salmon, blood orange vinaigrette, Belgian endive, baby radishes 9

Baby Iceberg, buttermilk scallion dressing, baby beets, pine nuts, Maytag blue cheese 8.50

Strings' Caesar, romaine hearts, radicchio, foccacia croutons, anchovy dressing 8.50

PASTA

Capellini Rustica, mozzarella, basil, garlic, tomatoes, chili flakes 14.50

Spaghetti, pancetta, chili flakes, jelly bean tomatoes, farm fresh poached egg 15.50

Bucatini, kobe beef meatballs, plum tomato marinara, ricotta salata 16

Penne Bagutta, chicken, mushrooms, broccoli, spicy tomato cream 16.50

Open Faced Wasabi Ravioli, lobster, snap peas and tendrils, shiitake mushrooms, ginger miso broth 18.50

Little Neck Clams, PEI mussels, garlic fettucine, chardonnay butter 16.50

Gigli Toscani Riagte, fava beans, arugula, pansies, lemon, parmesan 15.50

Citrus Dusted Tiger Shrimp & Sea Scallops, blood orange compound butter, pesto risotto 24

MAIN COURSE

Pan Roasted Rainbow Trout, fiddlehead ferns, beurre noisette, quinoa pilaf 18

Crispy Half Free Range Chicken,emulsified Belgian endive, panzanella, sundried tomatoes 16

Calf's Liver, carmelized onion demiglaze, apple smoked bacon whipped potatoes 18

Cashew Crusted Sea Bass, saffron couscous, vanilla bean cream 35
Veal Scallopine, madeira truffle reduction, garlic whipped potatoes, parmesan tuille 20

Grilled New York Strip, Avery IPA fondue, cheddar potato cakes 28

Crab Crusted Atlantic Salmon, boursin cream, savoy cabbage, sunchoke mashed potatoes 22

Grilled Pork Chop, carrot orange puree, 20 year old balsamic, wilted mustard greens 18

Alaskan Halibut, parsley caper relish, heart fo palm vinaigrette, tri color orzo salad 24

Executive Chef-Ed Kent, Sous Chef- Laura Solomon