Hawaiian Blue Marlin, Teriyaki Filet – Specials Sept 28-29
I went with a Hawaiian theme menu this weekend. As I was ordering the fish for the sushi dinner, it became clear that the fishing had been awesome this week in Hawaii, and we just had to offer a special from their waters. I brought in some incredible Kajiki Blue Marlin, that is a pure as glacial snow, with a light pink color and beautiful taste and texture. This is one you won’t want to miss out on. Or how about the homemade teriyaki that we made to sear the filet with this weekend?
I have an e-mail going out next week that will describe out new Loyalty Rewards Cards. This is a great way to make your frequent visits to 4 Olives even a little better by reducing your cost. Be certain to read through that e-mail.
We will have the barrel tapping event next Wednesday for our first barrel-aged cocktail. Make sure to join us.
Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Ultra-fresh, Sashimi-Grade Kajiki Blue Marlin from Hawaii, grilled with a shoyu glaze and finished with grilled pineapple salsa, served on cilantro risotto, with grilled zucchini.
wine pairing – Kung Fu Girl Washing Riesling
Special – Kansas-raised Angus beef filet mignon pan-seared with homemade teriyaki and sesame, served on a bed of spiced sweet potatoes, with grilled asparagus.
wine pairing – Rolf Binder Shiraz Australia
This Weekend’s Prix Fixe Menu
Amuse – coconut-ginger soup
Starter – Hawaiian Ahi Tuna poke
Entrees – Hawaiian Blue Marling, Teriyaki seared filet mignon
Dessert – Chocablock Chocolate Cake – dark Belgian chocolate cake topped with warm caramel, macadamia nuts, and toasted coconut sorbet.