Fennel Crusted Scallops, Braised Short Ribs – Special Nov 23-24

I won’t take up too much time in this week’s e-mail. But I know that many of you are going to be tired of turkey and stuffing, and tired of cleaning up a huge mess in the kitchen. Some of you may be tired of your big city brother-in-law crying about having to be in on our hometown of Manhattan.

I suggest taking everyone out to dinner here at 4 Olives. No leftovers, or anything turkey related on the menu. And your family will be impressed with the locally-raised, shiraz-braised beef short ribs on wild mushroom risotto, or fennel-crusted scallops with provincial tomato-cream sauce. And no mess in the kitchen!

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Roasted Butternut Squash
Special – Georges Bank scallops grilled with fennel pollen crust, finished with roasted provincial tomato-cream sauce, on a bed of chive mashed gold potatoes and grilled zucchini.
wine pairing – Zuani Colio Bianco Italian White

Special – Locally-raised on Craig and Amy Good’s Olsburg farm, Angus beef short ribs slow-braised in shiraz with aromatic spices, served on a bed of roasted wild mushroom risotto and grilled asparagus.
wine pairing – Chamfort Vacqueyras Rhone Grenache

This Weekend’s Prix Fixe Menu
Amuse – chilled five spice sweet potato soup
Starter – seared zucchini with capers, tomatoes, kalamata olives and white wine tossed with penne pasta
Entrees – Fennel crusted sea scallops, local beef short ribs
Dessert – Lemon icebox tart with blackberry compote

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