Lential-crusted Arctic Char, Serrano-wrapped Filet Mignon, Special April 15 & 16

I am very excited about the specials this weekend! They are perfect for the weather, ultra-fresh, and totally delicious. Some items like grilled squid and Arctic Char that I don’t feature that often, and a wonderful steak featuring Spanish influences.

We will be participating in the Feast of the Fields on June 6. This is a Farm to Table event featuring all Kansas grown foods and beverages and actually takes place on the very farm where a number of these foods are sourced from. Check out the website for more details, but do it soon as the event is quickly filling up.

If you haven’t already done so, please make certain to attend a performance of The Last Five Years at the Columbian Theatre in Wamego (this weekend is the final performance). The musical features a two person cast of Natasha Gibbons and Griff Letch (our very multi-talented head bartender). I took my family last weekend and the performance was fantastic! Of course you should combine at night at the theatre with dinner at 4 Olives before or after the performance!

Enjoy! – Scott

Specials – Friday, April 15
Soup – Spanish Gazpacho
Special – Icelandic Arctic Char pan-seared with a French lentil crust finished with dry sherry beurre blanc, served on a bed of spring onion pesto green rice and grilled asparagus.
wine pairing – Domaine Serene Oregon Pinot Noir

Specials – Saturday, April 16
Soup – French Onion with authentic Gruyere
Special – Dry-aged Kansas Angus filet mignon, stuffed with Manchego cheese, wrapped in Serrano ham, and grilled with a sherry glaze, served on a bed of saffron risotto and pan wilted baby spinach.
wine pairing – Long Shadows Saggi Sangiovese

This Weekend’s Prix Fixe Menu
Amuse – Artichoke and Armagnac soup
Starter – Lemongrass-grilled fresh baby squid on a bed of mixed field greens with roasted red peppers, olives, basil and grilled lemon
Entrees – Lential-crusted Arctic Char, Serrano-wrapped Filet Mignon
Dessert – Caramel Apple Bread Pudding – toasted brioche with sauteed apples in caramel custard – served warm with vanilla bean creme anglais

Featured Cocktail – Corpse Reviver No 2
aviation oregon gin, lillet blanc, cointreau, lemon juice, absinthe lined cocktail glass.

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