King Crab, Smoked Filet, Specials March 23-24
I hope you all enjoyed your spring break, there was certainly enough rain this week to get the garden started!
A good friend of the restaurant pointed out that I have not done any classic surf and turf type of specials recently and he would like to see one. So I am bringing in some Alaskan King Crab Legs this weekend and running a filet mignon special as well. These two entrees can be combined into one “Deuce”. Certainly not a weekend to be missed!
We are now serving only freshly baked breads from the WheatFields Bakery at 4 Olives. Currently I will offer the wonderful multi-grain or walnut-raison breads, and we are using their ciabatta for all of our crostini, bruschetta, and bread with our cheeses. Serving WheatFields breads is in keeping with our philosophy here at 4 Olives; serving local products and using only the best available.
Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Alaskan King Crab legs grilled with pomegranate gastric, served with tomato and parsley risotto and grilled zucchini.
wine pairing – J Estate Russian River Valley Chardonnay
Special – Faux-smoked filet mignon (marinated with shallots and Isla Single Malt Scotch) grilled and served on a bed of creamy polenta with Maytag Blue cheese, and grilled asparagus
wine pairing – Honig Cabernet Sauvignon
This Weekend’s Prix Fixe Menu
Amuse – Homemade hibiscus-mint soda
Starter – Cold-smoked Nova Scotia Salmon with herbed goat cheese and toasted WheatFields Ciabatta
Entrees – King Crab Legs grilled, or faux-smoked Filet, or BOTH
Dessert – Double Chocolate Bread Pudding served warm with homemade caramel