Earlier this week, we picked up a Black Angus steer that was raised by Craig and Amy Good on their pristine farm in Olsburg. The meat had been dry aged for us for nearly a month, and graded out well past USDA Prime. It is really beautiful stuff, and twenty of you are going to be able to enjoy the KC Strip steaks I cut for this weekend. This time when I say don’t miss out, I REALLY mean don’t miss out!

The special appetizer is a root beer bbq pork ribs from Duroc pork also raised on the Good’s Farm. I developed this recipe for my son’s birthday, he is nuts for anything root beer. By the way this pig was named after Derek.

Also a couple of great new spirits at the bar, be certain to check out the High West Rye Whiskeys when you come in. They are a very small producer in Utah, making some fantastic spirits.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Fire Roasted Red Pepper
Special – Fresh, diver-caught Maine scallops pan-seared with maple-soy glaze, served on a bed of white truffle mashed parsnips and pan-wilted baby spinach with shallots and toasted pine nuts.
wine pairing – J Estate Chardonnay Russian River Valley

Special – Locally-raised Good Farm PRIME, aged 30 days, KC Strip steak grilled with balsamic roasted fig glaze, served on a bed of roasted red potatoes smashed with herb-infused goat cheese, and grilled asparagus.
wine pairing – Honig Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – fromage blanc and peppadew pepper crostini
Starter – Good farm Duroc pork ribs, grilled with spicy root beer barbecue glaze, with pineapple butter glazed grilled corn and chives
Entrees – Seared sea scallops and Prime KC Strip Steaks
Dessert – Homemade Buttermilk cake with fresh strawberries, topped with mascarpone whipped cream.

Even if you are not a K-State graduate, this Saturday is one of the two times per year that we are open during lunchtime. A wonderful way to spend an early afternoon!

Make certain to bring mom out for brunch or dinner this Sunday. I know she would love a 4 Olives Gift Certificate! We are open until 11pm daily if you need a last minute gift!

The Alpha Omega wine dinner on May 22 is nearly sold out. If you are planning on attending, please make your reservation soon.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Fresh, Wester Ross Scottish Salmon grilled with Honey-Bourbon glaze, served on a bed of wild rice risotto with roasted corn and grilled asparagus
wine pairing – J Estate Chardonnay Russian River Valley

Special – Kansas-raised Angus filet mignon grilled and finished with roasted baby cremini mushrooms in a hearty demi glace, served on a bed of roasted Yukon Gold Potatoes mashed with fresh thyme and Maytag blue cheese, grilled asparagus
wine pairing – Honig Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – roasted red pepper gazpacho
Starter – smoked salmon crostini on grilled WheatFields ciabatta bread, with fromage blanc, capers, and shallots
Entrees – grilled Wester Ross Salmon, cremini mushroom filet mignon
Dessert – Purple and White Cheesecake – graham pecan crust, vanilla cheesecake studded with fresh blueberries and a touch of rum

The other special event is, of course, the celebration of the Kentucky Derby this Saturday. I humbly suggest that you cannot find a better mint julep anywhere. Hand crushed ice, ice cold silver julep cups, huge sprigs of fresh mint and one of the largest selections of Bourbon outside of Lexington! Join us in celebrating the race, with America’s most traditional drink!

We added a few new cocktails to the featured drink menu this week. Be certain to check out “A State of Oaxaca”, an original cocktail created by our own Kyle Probst.

I also added a few new menu items. Of course the pork meatballs made the cut and the hummus trio is back for the summer. Check out our new preparation of the duck and the prawns as well.

The Alpha Omega wine dinner on May 22 is nearly sold out. If you are planning on attending, please make your reservation soon.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Roasted Tomatillo
Special – Fresh, Gulf Snapper grilled and finished with Veracruz style sauce with with tomatoes, chiles, green olives, and ground spices, served on a bed of fire-roasted corn and red pepper rice, with grilled zucchini.
wine pairing – Darting Estate Riesling Kabinett

Special – Locally-raised duroc pork shoulder, slow-briased overnight with chiles, and tomatillos, served on a handmade tortilla baked in cast iron and finished with queso fresco. Served with hand crushed Heirloom pinto beans grown in Kansas.
wine pairing – Orin Swift Prisoner Zinfandel

This Weekend’s Prix Fixe Menu
Amuse – grapefruit-agave agua fresca
Starter – mango-scallop ceviche with crisp lime zested chips
Entrees – grilled snapper veracruz, chile roasted Duroc pork
Dessert – tres leches cake – traditional sponge cake soaked in three milks served with fresh berries

Featured Cocktail – A State of Oaxaca

4 Olives Original by Kyle Probst
Milagro Tequila, Chartreuse, Clement Orange Shrubb, agave nectar, fresh lime and grapefruit, mezcal rinse.

Hosted by Janee DeLancey National Sales Director Alpha Omega

Alpha Omega’s extraordinary winemakers, along with historic vineyards, combine to create wines that express the essence of Napa Valley. Talented winemaker, Jean Hoefliger, has teamed up with one of the world’s finest palates, Michel Rolland, to create wines that express their passion for excellence as well as the unique terroir. By procuring prized grapes from the many appellations of Napa Valley, their winemakers blend the essence of exceptional terroir ranging from valley floor, hillside, mountain and coast. Using natural techniques, they handcraft finesse-driven, complex and balanced wines, which express the aromatic profile of the best Napa Valley has to offer.

- Amuse –
seared pork terrine with pomegranate molasses

- First Course -
avocado and buttermilk soup with maryland blue crab salad
Alpha Omega Napa Valley Sauvignon Blanc

- Second Course –
seared maine diver scallop with saffron-vanilla sauce
on a bed of pan-wilted baby spinach
Alpha Omega Chardonnay Napa Valley

- Third Course –
herb-roasted rack of river creek lamb
on a bed of roasted carrot puree and morel mushroom demi glace
Alpha Omega Propriatary Red Napa Valley

- Entree -
kansas angus filet mignon pan-seared and finished with foie gras butter, served on a bed of white truffle mashed yukon gold potatoes, grilled asparagus
Alpha Omega Cabernet Sauvignon Napa Valley

- Dessert -
lemon sabayon tart with pine nut crust and honey-mascarpone whipped cream

Alpha Omega Wine Dinner will be limited to twenty eight guests
88- per guest – Reservations Only

Large, private dining rooms
perfect for your graduation party!

Large, private dining rooms
perfect for your graduation party!

I still can’t decide if it’s summer or winter. Last Friday there was a frost advisory, and yesterday there was a record high. So I wrote one special when it was warm, and one when it was cold. That way, whatever the weather is this weekend, I’ll have something perfect for you.

Great specials, a scallop dish with tomato-chutney. A lot of the scallop dishes I make end up being a little heavy. This dish is light enough for a Riesling and perfect if it’s warm out. I also made an early-spring dish of braised local Jersey hens from the Good Shepherd Farms in Lindsborg. Perfect if its a little cooler.

The special appetizer is wonderful. I took Duroc pork from our friends Craig and Amy Good in Olsburg and crafted them into a full-flavored meatball that is finished with a rich Gorgonzola-cream sauce with toasted walnuts. I think it’s amazing and I can see it going on the menu if it works well this weekend. Please let me know what you think.

In case you have been wondering why Griff isn’t behind the bar, it’s because he has been practicing for his role in KSU production of Hamlet. The show will be running this weekend at Nichols Theatre. 4 Olives is the sponsor of the play and we think that going to the theater and then having dinner at 4 Olives is a fantastic idea for this weekend.

Finally, we are pleased to announce a wine dinner with Alpha and Omega winery on May 22 at 7pm. These wines are brand new to Kansas and we are lucky to be getting them in. If you have driven down Highway 29 in Napa Valley, you have seen the winery and the wines are fantastic. Menu will be out next week.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Cream of Artichoke with Armagnac and Hazelnuts
Special – Fresh, Georges Bank Scallops, pan-seared and finished with tomato-chutney sauce, curry oil, served on a bed of pan-wilted baby spinach.
wine pairing – Darting Estate Riesling Kabinett

Special – Locally-raised Jersey chickens, slow-braised in white wine with aromatic vegetables and fresh herbs, finished with Dijon-cream sauce, served on a bed of roasted root vegetables with carrots, red potatoes and parsnips.
wine pairing – Ayres Oregon Pinot Noir

This Weekend’s Prix Fixe Menu
Amuse – steamed Israeli couscous with parsley pesto
Starter – locally-raised Duroc pork meatballs, pan-seared and finished with shallot-Gorgonzola-cream sauce and toasted walnuts
Entrees – scallops with tomato chutney, local hens Dijon sauce
Dessert – Caramel Budino – italian syle pudding with salted caramel sauce and pecan-lace tuille

One of the all-time favorite specials here is the macadamia crusted Hawaiian Mahimahi, and it’s on for this weekend. Or how about a wonderful KC Strip with a Kona Coffee glaze? Great lineup of specials this weekend!

There are only four seats remaining for the DANA wine dinner on April 24. Have you ever had a wine that rated 100 points? These wines are that good and just as rare. The food is pretty tempting as well.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Ultra-fresh, Hawaiian Mahimahi, pan-seared with mango-panko-macadamia nut crust, finished with lemongrass beurre blanc, served on a bed of Thai-spiced mashed sweet potatoes, with grilled zucchini.
wine pairing – Ermitage White Languedoc

Special – Kansas-raised Angus KC Strip Steak grilled with Kona Coffee glaze, served on mashed red potatoes with caramelized pineapple and grilled asparagus
wine pairing – Honig Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Fire-roasted red pepper hummus on cucumber
Starter – Fresh morels with green beans and shallots sauteed in bacon and lemon.
Entrees – Seared Mahimahi, Kona-grilled KC Strip Steak
Dessert – Peanut Butter Mousse Tart – Oreo crust filled with Belgian milk chocolate-peanut butter mousse

For specials this weekend we are offering three fantastic treats of the spring. First of the Season Alaskan Halibut, pan-seared with fresh local morels and local asparagus. Locally-raised Duroc pork chops with balsamic glaze and grilled apricots. And a special tempura of wild local morels with roasted red pepper aioli. What could be more delicious?

We also have a new springtime featured bar menu out today. I know that so many of you love our classics, and you will certainly enjoy these seasonal cocktails just as much. We even have a few crazy new things for you to try that we have never offered before!

Easter is this Sunday and we are almost totally booked up, so if you are planning on joining us, Please make your reservations soon.

There are only four seats remaining for the DANA wine dinner on April 24. Have you ever had a wine that rated 100 points? These wines are that good and just as rare. The food is pretty tempting as well.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Roasted Butternut Squash
Special – Ultra-fresh, first of the season, Alaskan Halibut pan-seared and finished with shallot cream broth, fresh, local morels, and fresh local asparagus, served on a bed of chive mashed gold potatoes.
wine pairing – J Estate Russian River Valley Chardonnay

Special – Cider-brined Duroc pork chop, locally-raised, grilled and finished with a balsamic glaze and fresh apricots, served on a bed of cinnamon-goat cheese polenta, with bacon sauteed kale.
wine pairing – Yalumba Grenache

This Weekend’s Prix Fixe Menu
Amuse – Chilled carrot-ginger soup
Starter – Fresh, local morels, tempura with roasted red pepper aioli
Entrees – Alaskan Halibut with Morels, Local Pork Chop with Apricots
Dessert – Lemon Blueberry Tiramisu – homemade ladyfingers, lemon mascarpone cream and fresh blueberries

Featured Cocktail – Konza Trace – 4 Olives Original
Buffalo Trace Bourbon, Black Cherry-Cinnamon Shrub, Averna Amaro, Barrel-Aged Bitters.