Grilled Soft Shell Crabs, Apricot Pork Chops – Specials May 25-26

On Monday we will be OPEN for Memorial Day. Also, as a thank you to all that they sacrifice, we will be offering $8 off appetizers with the purchase of an entree to all active and retired service men and women.

It’s late May, and to me that means soft shell crab season. We had some terrific, fresh soft shell crabs flown in from the Chesapeake Bay. These tasty little crabs will be grilled with a mildly spicy glaze.

Last week we served locally-raised Duroc ribs, and this week we are serving rib chops grilled along with some delicious apricots we found at the market. I brined these chops in hard cider, so they are going to be sweet and juicy! Both the specials are only $28 this weekend.

This weekend, it’s going to be crowded at the lake, with possible thunderstorms and definite muggy weather. Do you really want to attempt to fire up your grill, and get stuck with a big mess to clean up? I say spend all that time talking with your family, and forget about stressful cooking. Have a wonderful dinner at 4 Olives instead.

For everyone going out of town please travel safely, and to everyone enjoy the weekend and your families!

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Fresh, Chesapeake Bay soft shell crabs, grilled with ginger-spiced glaze, served on a bed of wild rice pilaf, with grilled Old Bay-spiced sweet corn on the cob.
wine pairing – Nikolaihoff Gruner Veltliner

Special – Locally-raised Good Farm Duroc pork rib chop, marinated in hard cider and grilled with a balsamic glaze, served with grilled fresh apricots, and served on a bed of sauteed baby green beans.
wine pairing – Siduri Single Vineyard Pinot Noir

This Weekend’s Prix Fixe Menu
Amuse – pork terrine with pomegranate molasses
Starter – seared Colorado lamb rack with red wine demi glace on a bed of roasted carrot puree and pan-wilted baby spinach
Entrees – Grilled soft shell crabs, grilled apricot pork chops
Dessert – apricot-pecan upside-down cake served warm with a scoop of Call Hall vanilla ice cream

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