Columbia King Salmon, Duroc Pork Chop – Specials Oct 8-9

The wine dinner of the 20th will be awesome, don’t miss out! These are some of the best white wines in the world, and I will be creating traditional dishes from the region that literally take days to put together!

The specials this weekend are going to leave you speechless when you taste them. Some of the finest King Salmon I have ever seen, wild-caught from from the Columbia River by Native Americans. Put that together with some delicious wild Chanterelle mushrooms – awesome!

How about a locally-raised Duroc pork from the Good Farm in Oldsburg? I took the rib chops and brined them in Kansas apple cider, lightly smoked them, braised them at low temperature sous vide for 12 hours. We are grilling them to order to get a little char on the chops. I have been working on these for five days now! I name each of our pigs after an employee, this one was Griff, better check out how good he is!

I really wanted to thank Anne Brockhoff from the Kansas City Star for the wonderful article she did on Tonics that features 4 Olives. It was a very well-written story, and we appreciate the compliment! Please check it out. Kansas City Star – Tonic, 4 Olives

Enjoy! – Scott

$8 Sushi – Thursday, October 7
Maki roll of Togarashi-seared Hawaiian Kajiki Blue Marlin, red pepper, cucumber and mango
Inside-out Maki roll of Hawaiian Ahi tuna, Unagi, cucumber, avocado, cilantro and red pepper
Nigiri of New Zealand King Salmon
Shredded Carrot

Specials – Friday, October 8
Soup – Avocado-buttermilk Gazpacho with red pepper
Special – Ultra-fresh, wild Columbia River King Salmon pan-seared with a spiced potato flour crust, finished with fresh, wild Chanterelle mushrooms and thyme sauteed with Chardonnay, served on a bed of chive mashed Yukon Gold potatoes.
Suggested Wine – Littorai Anderson Valley Pinot Noir

Specials – Saturday, October 9
Soup – French Onion with authentic Gruyere
Special – Locally-raised Duroc pork rib chop, cider-brined, lightly smoked, and braised sous vide before being finished on the grill with black cherries braised in port and pistachios, served on a bed of wild rice risotto.
Suggested wine – Crocker and Starr Cabernet Franc Napa Valley

This Weekend’s Prix Fixe Menu
Amuse – Rootbeer-braised Duroc pork belley (bacon)
Starter – Crispy saffron risotto cakes finished with green-onion cilantro pesto
Entrees – Grilled Columbia River King Salmon, Smoked Duroc pork chops
Dessert – Dulce de Leche Cheesecake – cinnamon graham crust, creamy vanilla-caramel cheesecake topped with rich Mexican caramel

Leave a Reply