Grilled Walu, Braised Rabbit – Specials Oct 21-22

We have some really fantastic specials this weekend. I’m excited to say that we have some really great Walu (Hawaiian Escolar) in today, and with it arrived the best Ahi tuna I have seen in several months. I am working with the elegant texture and richness of the Walu, and putting together a dish with sides and finishing sauces that is certain to make you want to come back for a second dinner (or maybe a third!). I also have some terrific rabbit locally raised by our friends at the Rare Hare. Their rabbit is so good that it is the go to supplier for the finest restaurants all over the U.S. I am adding a little house cured pancetta to the braised rabbit to make it even better! And check out the soup.

We also have four new wines by the glass, ten new wines on the wine list, two new cheeses, two new appetizers, six new items on the bar menu, and the lamb shanks are back on the menu for the fall. Can’t pass that up!

I would like to thank everyone who reviewed 4 Olives on OpenTable; we were selected as one of the 50 Top Wine List in America by our guests. Thank you for making such an honor possible.

I would also like to thank River Creek Farms and Bob and Mary Mertz for having me as the chef and hosting another fantastic farm to table Feast of the Fields event last Sunday. It is an honor to participate, and we are proud to help promote local farmers!

Enjoy! – Scott

Specials – Friday, October 21
Soup – Irish Cheddar Soup
Special – Ultra-fresh, Hawaiian Walu (Escolar), grilled with a lime-ginger-soy glaze, finished with red pepper brunoise, served on a bed of Thai-spiced mashed sweet potatoes, grilled zucchini, finished with chive oil and red pepper puree.
wine pairing – Selbach Riesling Kabinett

Specials – Saturday, October 22
Special – Locally-raised rabbit from the Rare Hare, slowed braised with house-cured pancetta, cremini mushrooms, aromatic vegetables, and fresh herbs, finished with dijon-cream sauce, served on a bed of thyme and garlic roasted purple potatoes.
wine pairing – Perrot-Minot Gevery Chambertain (red Burgundy)

This Weekend’s Prix Fixe Menu
Amuse – parsley pesto and roasted marrow crostini
Starter – Irish Cheddar soup with roasted leg of lamb
Entrees – grilled Walu or slow-braised rabbit dijon
Dessert – Pumpkin Cheesecake with homemade caramel and toasted pecans

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