Local KC Strip Steaks, Maple-Soy Scallops – Specials May 18-19
This weekend, is a great time to showcase just how incredible the foods from this area really are, and how lucky we are to be able to offer them at 4 Olives.
Earlier this week, we picked up a Black Angus steer that was raised by Craig and Amy Good on their pristine farm in Olsburg. The meat had been dry aged for us for nearly a month, and graded out well past USDA Prime. It is really beautiful stuff, and twenty of you are going to be able to enjoy the KC Strip steaks I cut for this weekend. This time when I say don’t miss out, I REALLY mean don’t miss out!
The special appetizer is a root beer bbq pork ribs from Duroc pork also raised on the Good’s Farm. I developed this recipe for my son’s birthday, he is nuts for anything root beer. By the way this pig was named after Derek.
Also a couple of great new spirits at the bar, be certain to check out the High West Rye Whiskeys when you come in. They are a very small producer in Utah, making some fantastic spirits.
Special Entrees – Friday and Saturday
Soup – Fire Roasted Red Pepper
Special – Fresh, diver-caught Maine scallops pan-seared with maple-soy glaze, served on a bed of white truffle mashed parsnips and pan-wilted baby spinach with shallots and toasted pine nuts.
wine pairing – J Estate Chardonnay Russian River Valley
Special – Locally-raised Good Farm PRIME, aged 30 days, KC Strip steak grilled with balsamic roasted fig glaze, served on a bed of roasted red potatoes smashed with herb-infused goat cheese, and grilled asparagus.
wine pairing – Honig Cabernet Sauvignon
This Weekend’s Prix Fixe Menu
Amuse – fromage blanc and peppadew pepper crostini
Starter – Good farm Duroc pork ribs, grilled with spicy root beer barbecue glaze, with pineapple butter glazed grilled corn and chives
Entrees – Seared sea scallops and Prime KC Strip Steaks
Dessert – Homemade Buttermilk cake with fresh strawberries, topped with mascarpone whipped cream.