Alaskan Sole, Duroc Pork Chops – Specials June 24 and 25

I will send out the menu for the Burgundy Wine Dinner, but this dinner is going to be much smaller than normal due to the complexity of the foods and the availability of the wines. This is a special event because we will also be celebrating the French Bastille Day, AND it is the 4 Olives 7th Anniversary on that day. So please make certain not to miss out on this great evening!

The specials this weekend look really tasty, I was blessed with a collection of fantastic ingredients this week, Alaskan Sole, and Duroc Pork. If I haven’t said so before, the heritage pork breed Duroc that we buy from Craig and Amy Good’s Olsburg farm is the best thing ever when it comes to pork! In addition to the special, I have a wonderful pork belly, and will be recreating the very popular starter from the Feast of the Fields event.

And don’t let the Country Stampede keep you home this weekend. I know that many of us Manhattan locals tend to hole up in our homes, but most of the locations on this side of town won’t be affected at all by the influx of visitors. In fact, this is actually one of the slowest weekends of the year for us, and a great time for you to come out to avoid the crowds! However, if you have something you needed at Wal-Mart, it’s too late now!

Enjoy! – Scott

Specials – Friday, June 24
Soup – Sweet Potato, Green Apple and Chipotle
Special – Ultra-fresh, Alaskan Sole, pan-seared with a light polenta crust and finished with pistachio gazpacho sauce, served on a bed of pesto-infused pearl barley and fresh white corn.
wine pairing – Flowers Sonoma Coast Chardonnay

Specials – Saturday, June 25
Soup – French Onion with authentic Gruyere
Special – Grilled locally-raised Duroc Pork Chops finished with a spiced balsamic glaze and grilled Brittany Lane Peaches, served on a bed of sauteed rapini greens.
wine pairing – Tikal Malbec Argentina

This Weekend’s Prix Fixe Menu
Amuse – Basil-infused olive oil cured Maine Smoked Salmon rolled with cucumber and creme fraiche
Starter – Root Beer braised Duroc Pork Belly on a bed of creamy cheddar polenta with fresh watermelon
Entrees – Alaskan Sole with Pistachio Sauce, Grilled Duroc Pork Chops
Dessert – French Lemon Tart with Mascarpone Whipped Cream and Honey Drizzle

Featured Cocktail – Mojito
ron matusalem rum, fresh mint, fresh lime juice, gomme syrup, hand-crushed ice, splash of soda water.
or try a raspberry mojito with fresh raspberries, made with agricole (sugarcane) rhum.

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