Archive for the ‘Updates’ Category

Rhone Wine Dinner

Saturday, February 4th, 2017

Food and Wines of the Rhone Valley
Thursday, February 23, 7pm

We are pleased to announce that Jason Hisaw, Advanced Sommelier and Director of Vintage Beverage, Standard Beverage will be hosting a wine dinner at 4 Olives Restaurant on February 23 at 7pm, featuring foods and wines from the Rhone Valley. There are some allocated, highly-rated, and frankly expensive wines here that you are certain to enjoy!

– Menu –

seared tuna with olive tapenade
Dauvergne Ranvier Tavel

lobster bisque
E Guigal Saint Joseph Blanc

grilled filet mignon with bone marrow, parsley,
dijon and roasted yukon gold potatoes
Hermitage Syrah La Pierrelle

saint marcellin soft ripened cheese with ciabatta
Vieux Telegraph Chateauneuf du Pape

stilton cheesecake with wildflower honey
Domaine de Durban Muscat de Beaumes

limited to twenty-four guests
78- per guest – reservations only

Valentine’s Day Specials 2017

Saturday, January 21st, 2017

we will be offering a prix fixe menu only, with multiple options for each course.
four course prix fixe menu 78 – a complementary glass of champagne
will be offered to each guest

Amuse Bouche

chilled english pea soup with creme friache and
american sturgeon caviar

– Appetizer (please select one) –

wild mushroom risotto with roasted wild mushrooms,
fresh herbs, and gorgonzola dolce cheese

locally-raised lamb ragout and cremini mushrooms
with sweet potato gnocchi, shaved grana padano cheese

seared georges bank scallop on cauliflower puree
with sauteed snow peas and red peppers

– Entree (please select one) –

kansas-raised angus filet mignon grilled, finished with forest mushroom-cream sauce, chive mashed potatoes, grilled asparagus

loch du hart scottish salmon grilled with miso glaze, served on
spring onion and shitake risotto with grilled asparagus

naturally-raised roasted chicken quarter with lemon-soy glaze, served on wild rice risotto with red peppers, corn, and basil, grilled asparagus

– Dessert (please select one) –

caramel creme brulee

lemon icebox torte with blackberry compote

dark chocolate cake with brandied cherries and mascarpone cream

vegetarian and gluten-free options available

prix fixe menu may be split for a charge of four dollars
– however each diner must order an entrée –
partial menus may be served at the bar only

Open 4pm to midnight

Specials for the weekend of January 20 and 21

Friday, January 20th, 2017

Special – Pan-seared North Atlantic Halibut finished with sauteed oyster mushrooms, shallots, herbs and tawny port, served on a bed of sweet pea risotto with grilled zucchini.
wine pairing – Lioco Sonoma Chardonnay

Special – Grilled Certified Black Angus KC Strip finished with smoked Bourbon Barbecue glaze, served on a bed of bacon-cheddar mashed potatoes with grilled asparagus
wine pairing – Benziger Sonoma Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse -mozzarella and tomato kebabs
Starter – Pan-seared sea scallop finished with saffron-vanilla sauce, served on a bed of pan-wilted baby spinach
Entrees – Pan-seared Atlantic Halibut, Black Angus KC Strip Steak
Dessert – Tiramisu Cheesecake
Soup – Irish White Cheddar

Specials for the weekend of January 13 and 14

Thursday, January 12th, 2017

So this weekend’s weather looks like a lot of fun! I never really trust the reports, but the reports seem to be more important than the actual weather.

As a special thank you to those of you who do chose to brave the weather, on SATURDAY and SUNDAY I will take $8 OFF ANY SMALL PLATE with the purchase of two entrees. Thank you for coming out to dinner with us!

It doesn’t hurt that the specials are wonderfully fresh and amazingly delicious. I have a grilled salad with a family secret recipe as an appetizer, great Washington oysters, the famous wild mushroom soup, Florida Grouper, and locally-raised Lamb! The lamb comes from the Mertz farm, who aside from being fantastic and caring persons who wished me the best everyday while I was sick, they also raise the finest lamb I have ever had.

If you miss out on all of this because of a little rain, then you really will be sorry when you hear about how great it was on Monday. I look forward to seeing you all!

Enjoy! – Scott

Soup – Cream of Wild Mushroom

Special – Pan-seared Florida grouper finished with sauteed tomatoes, capers, lemons, parsley, and shallot in white wine, served on a bed of tomato and chive risotto with grilled zucchini
wine pairing – Lioco Sonoma Chardonnay

Special – Grilled locally-raised Mertz Farm Lamb Chops with rosemary-pesto, served on a bed of blue cheese and bacon mashed red potatoes with grilled asparagus
wine pairing – Benziger Sonoma Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – seared mahimahi with genmacha tea and spicy shoyu
Starter – Grilled Caesar salad with homemade dressing and croutons with grilled white pawns and fresh avocado
Entrees – Pan-seared Florida Grouper and Grilled Local Lamb Chops
Dessert – Chocolate Chip Bread Pudding with cinnamon-rum glaze

Sushi Dinner This Thursday January 12

Saturday, January 7th, 2017

– Menu –

steamed edamame with hawaiian sea salt

Nigiri Appetizer
maguro hawaiian ahi tuna – sake alaskan king salmon
walu hawaiian escolar, shredded carrot – spicy shoyu sauce

Sushi Entree
Spicy Lobster Roll – lobster, mango, cilantro, and red tobiko

Roll – roasted satsumaimo, tamagoyaki, marinated, portobello, green onion, red pepper, spicy scallops

sesame-crusted maki roll of unagi wrapped, spicy tuna, avocado, cucumber, crispy soba

shredded daikon, carrot, and seaweed salad

Sashimi (three cuts per fish)
maguro hawaiian ahi tuna – sake alaskan king salmon – walu hawaiian escolar

Reservations are suggested – sushi is limited

edamame $5 – appetizer $12 – sushi entree $38 – sashimi $24

our full menu is also avaialbe for the sushi-impaired
we also offer the finest selection of premium sakes, japanese beer, japanese tea, sushi-friendly wines, and sushi-friendly cocktails!

John Dory Fish is Here!

Thursday, August 25th, 2016

We have an incredible fish for the special this weekend. John Dory is a fish primarily know in the waters around New Zealand, in fact it is the first sampled by Captain James Cook on his voyage there in 1769. John Dory is also St. Peter’s Fish, the story being that Peter plucked one from the water and left the black spot on the side of the round fish. It is a soft, flaky fish with a mild almost delicate sweet flavor, and a very clean finish. Normally you need to be in New Zealand to eat this fish, and the fish that comes to the Americas is usually frozen. But rarely a group will migrate through the Atlantic and these are caught off the coast of New Jersey. Amazing flavor, and very rare, how can you forgive yourself if you miss this?

Specials for Weekend of August 26 and 27

Thursday, August 25th, 2016

Pan-seared with spiced flour dusting John Dory fresh from New Jersey, chive mashed potatoes with fresh summer succotash
Good Farms local Duroc Pork shanks braised with ginger, served on a bed of roasted carrot risotto with grilled asparagus
Amuse – Avocado Buttermilk Gazpacho
Starter – Clam and Mussel bake with fresh shellfish, corn, new potatoes, tomatoes white wine broth, fresh herbs
Entree – Pan-seared John Dory, Braised Pork Shanks
Dessert – Maple Bourbon Pots de Creme with canided pecans
Soup – Seafood Chowder (halibut, scallops, shrimp, crab)
Oysters – Snow Creek, Washington

Specials April 22 and 23

Friday, April 22nd, 2016

I had a special request for King Crab and Filet Mignon this weekend, so I am doing an all-American themed weekend of specials. I hope you enjoy.
We are finally announcing a few upcoming events.
I am doing a Spanish wine dinner on May 5 with Master Sommelier Drew Hendricks, cost will be $78. I will post the menu in the next day.
I am also presenting (for the first time in a very long time) a Sushi Dinner on May 10. Featuring incredible, ultra-fresh fish flown directly from Hawaii and Sake pairings available.
Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Avocado-Buttermilk Gazpacho with Blue Crab Salad
Special – Alaskan King Crab grilled with pomegranate-chili glaze, served on a bed of shoe peg corn risotto with baby savoy and spinach.
wine pairing: Lioco Sonoma Chardonnay

Special – Grilled Filet Mignon, grilled with maple-Bourbon glaze, served on a bed of smashed red potatoes with bacon and cheddar, grilled asparagus.
wine paring – Charles Smith Washington Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – smoked trout mousse
Starter – Fresh Prince Edward Island mussel steamed with white wine broth with fresh herbs and aromatic vegetables, sourdough bread
Entree -grilled King Crab, grilled Filet Mignon
Dessert – Creme Brulee Duo with Vanilla Bean with fresh fruit, and Double Chocolate

Specials for the weekend of April 15 and 16

Thursday, April 14th, 2016

All the smoke hanging in the air makes me feel like I live close to a volcano! So in a way, the burning of the prairie grass made me think about a tropical menu, and with that in mind I found some fantastic Mahimahi and an idea for a filet mignon dish, heck even a new cocktail.

I would like everyone to visit this weekend. With that, I put together one of the best tasting menus I have put out in a long time. I took careful consideration to pair the best wines as well, so please do not skip the wine pairings when you come in.

Okay, so I know that a lot of you skip the pairings when I suggest Rieslings. Too sweet for me, you might say, well not this time. The wine I have on the menu this weekend is a Trocken (Dry) Riesling from the Pflaz region in Germany. More fresh peach blossom, than canned peach that you might expect, and absolutely dry. So much so that you probably would tell me I poured the wrong wine if you tired it looking for a Riesling. I also have a wonderful Amarone with the Filet, I selected a wine that had the weight to hold up to the mushrooms and the grilled meat, but robust enough to tame the sauce. Again, don’t skip the wines!

So please enjoy the menu, the warm air (even if it is filled with smoke) and we look forward to seeing you this weekend.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Chilled Potato and Leek
Special – Fresh, Hawaiian Mahimahi pan-seared with panko-macademia nut crust, finished with lemongrass beurre blanc, Thai-spiced mashed sweet potatoes, grilled zucchini, baby french raddish.
wine pairing: Pfeffigen Trocken Riesling Germany

Special – Grilled Filet Mignon, wrapped with banana leaf and finsihed with Kona Coffee glaze, served on a bed of roasted garlic potatoes, with sauteed royal trumpet mushrooms and pea shoots
wine paring – Luigi Righetti Amarone Italy
This Weekend’s Prix Fixe Menu
Amuse – watermelon gazpacho with black lava salt
Starter – Diver scallops pan-seared in sesame oil with three citrus ginger sauce, on fresh daikon finished with kiwi coulis, chive oil, and fresh grapefruit
Entree – pan-seared Mahimahi and Kona cofee filet mignon
Dessert – Handmade crepes with key lime mascarpone cream, fresh mango reduction, pistachios, raspberries.

Valentine’s Day Specials 2016

Thursday, February 4th, 2016

Valentine’s Day Specials 2015

we will be offering a prix fixe menu only,
with multiple options for each course.
four course prix fixe menu 78 –
a complementary glass of champagne
will be offered to each guest

Amuse Bouche

chilled english pea soup with creme friache and
american sturgeon caviar

– Appetizer (please select one) –

wild mushroom risotto with roasted wild mushrooms,
fresh herbs, and gorgonzola dolce cheese

red wine braised bison ragout and cremini mushrooms
with sweet potato gnocchi, shaved parmesan cheese

cheese monger trio – pleasant ridge cheese, candied virginia
peanuts, three citrus marmalade and toasted ciabatta

– Entree (please select one) –

kansas-raised angus filet mignon grilled, finished with morel-cream sauce, on chive mashed yukon gold potatoes, grilled asparagus

poached cold water lobster tail with champagne-butter-tarragon
sauce, served on whipped chive potatoes, grilled asparagus

pheasant with lemon-thyme glaze, served on a bed of wild rice risotto with red peppers, corn, and basil, grilled asparagus

– Dessert (please select one) –

caramel apple bread pudding

tiramisu cheesecake

french silk chocolate tart

vegetarian and gluten-free options available

prix fixe menu may be split for a charge of four dollars
– however each diner must order an entrée –
appetizers will be served at the bar

Open 4pm to midnight