Alaskan Halibut, American Bison – Specials Sept 3-4
Sadly, the season is near an end. This may be the final Alaskan Halibut of the season. The season actually ends at the end of this month, but many boats have already met their quotas, and fish are becoming hard to find. I am bringing in a whole fish on Friday that is almost 50″ in length. As always, anyone who would like is welcome to come and help with the cut down (you can name him too). The quality is amazing, and paired with fresh Chanterelle mushrooms, this special promises to be a wonderful end to the summer!
The second special for the weekend is equally excellent. I have some incredible American Bison Ribeye steaks, that we will throw a little bourbon-peppercorn glaze on and serve on Maytag smashed red potatoes. Those fans coming in for the game from California won’t want to return to California after sampling such wonderful fares from Kansas!
We will feature Travis’ “Tale of Two Fridas” cocktail this weekend. Travis was a finalist in the ultra-hardcore Greater Kansas City Bar Competition this last weekend and represented 4 Olives in top form. His drink was featured on the front page of the Manhattan Mercury on Monday.
Lots of new menu items this week!
Only one table remains available for the BOND wine dinner!
Enjoy! – Scott
$8 Sushi – Thursday, September 2
Poke of Hawaiian Walu (escolar)
4-O Roll of Ahi Tuna, Unagi, Avocado, Cilantro, Cucumber
California Maki roll of spicy blue crab, avocado, carrot, cucumber
Specials – Friday, September 3
Soup – Tomato and Basil
Special – Ultra-fresh, Alaskan Halibut pan-seared and finished with fresh, wild Chanterelle mushrooms sauteed with a verjus sauce, served on a bed of parsley-parmesan risotto, grilled asparagus.
Suggested Wine – Renteria Carneros Chardonnay
Specials – Saturday, September 4
Soup – French Onion with authentic Gruyere
Special – Locally-raised , American Bison Ribeye steak, grilled with a bourbon-peppercorn glaze, served on top of Maytag blue cheese smashed red potatoes, and grilled asparagus.
Suggested wine – Tor Cimarossa Howell Mt Cabernet Sauvignon
This Weekend’s Prix Fixe Menu
Amuse – Five spice roasted sweet potato soup
Starter – Slow-roasted Duroc Pork tacos with black beans
Entrees – Alaskan Halibut with Chanterelles, or American Bison Ribeye steak with Bourbon glaze
Dessert – Mom’s Carrot Cake – three moist layers of warmly spiced carrot cake with fluffy cream cheese frosting, served with vanilla ice cream