Keep reading for the menu and pairings:
First course: Blinis with creme fraiche, lobster and American caviar; pinot gris-poached langoustine, yuzu-chive gelee with lobster essence, paired with the 2008 pinot gris.
Second course: Char sui-braised pork belly, togarashi-garlic aioli, mache lettuce with rice-wine vinaigrette, paired with the 2006 gewurztraminer.
Intermezzo course: Black pepper lime sorbet.
Third course: House-made ricotta agnolotti pasta, braised duck and braising jus with cranberries, paired with the 2008 pinot noir.
Fourth course: Roasted lamb rack, lamb sweetbreads, Haystack Mountain "buttercup" whipped potatoes, morel mushrooms, fava beans and pinot-noir reduction sauce, paired with the 2007 pinot noir.
Fifth course: Orange financier and roasted pineapples with buttermilk sherbet, paired with 2008 sweet riesling.
Hungry yet? Tickets are $70; call 303-831-7310 or go to www.stringsrestaurant.com.
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