Grilled Walu and Kobe Kebabs – Specials July 23-24

I am truly excited about the specials for this weekend, I am combining some 4 Olives favorites with some new ideas, and we will have some truly great food this weekend.

The wine tasting next week is going to be fantastic! All of the wines are really great, I have been working on suppliers to bring in the Domaine Huet wines for decades! Truly this is one of my favorite wineries on the face of the Earth! PLUS, the cheeses are all to die for. Even if you are not a huge fan of goats cheese, these will change your mind. A few of these cheeses are imported in seriously limited amounts, so if you aren’t in the Loire river region next week, 4 Olives may be the only other place serving these great cheeses, don’t miss out!

The August wine class, which is the first wine class I have taught since opening the restaurant, will be a life-changing learning event. I know that planning ahead to be here three weeks in a row is difficult for most, but it will be well worth it!

Enjoy! – Scott

$8 Sushi – Thursday, July 22
Nigiri of Hawaiian Ahi Tuna
Nigiri of Alaskan Halibut
Nigiri of Unagi
Nigir of Kajiki Hawaiian Blue Marlin
Shredded carrot

Specials – Friday, July 23
Soup – Roasted Zucchini with crispy shallots
Special – Ultra-fresh, Walu (Hawaiin Escolar) grilled with a ponzu-ginger glaze, finished with lemongrass beurre blanc, served on a bed of lobster and snow pea risotto.
Suggested Wine – Chateau Potelle Chardonnay

Specials – Saturday, July 24
Soup – French Onion with authentic Gruyere
Special – Grilled American Kobe Tenderloin Kebabs, finished with cucumber-dill sauce, served with grilled vegetables on a bed of preserved lemon couscous
Suggested wine – Perrin Vacqueyras Rhone Red

This Weekend’s Prix Fixe Menu
Amuse – Dashi consume on a bed of spring onion pesto
Starter – Alaskan Halibut fish tacos with roasted red pepper aioli
Entree – Friday – Hawaiian Walu with lobster-snow pea risotto
Entree – Saturday – Kobe Kebabs with lemon couscous
Dessert – S’mores All Grown Up – graham crust, boozy chocolate mousse filling topped with toasted marshmallow meringue

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