Specials for the weekend of January 13 and 14

January 12th, 2017

So this weekend’s weather looks like a lot of fun! I never really trust the reports, but the reports seem to be more important than the actual weather.

As a special thank you to those of you who do chose to brave the weather, on SATURDAY and SUNDAY I will take $8 OFF ANY SMALL PLATE with the purchase of two entrees. Thank you for coming out to dinner with us!

It doesn’t hurt that the specials are wonderfully fresh and amazingly delicious. I have a grilled salad with a family secret recipe as an appetizer, great Washington oysters, the famous wild mushroom soup, Florida Grouper, and locally-raised Lamb! The lamb comes from the Mertz farm, who aside from being fantastic and caring persons who wished me the best everyday while I was sick, they also raise the finest lamb I have ever had.

If you miss out on all of this because of a little rain, then you really will be sorry when you hear about how great it was on Monday. I look forward to seeing you all!

Enjoy! – Scott

Soup – Cream of Wild Mushroom

Special – Pan-seared Florida grouper finished with sauteed tomatoes, capers, lemons, parsley, and shallot in white wine, served on a bed of tomato and chive risotto with grilled zucchini
wine pairing – Lioco Sonoma Chardonnay

Special – Grilled locally-raised Mertz Farm Lamb Chops with rosemary-pesto, served on a bed of blue cheese and bacon mashed red potatoes with grilled asparagus
wine pairing – Benziger Sonoma Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – seared mahimahi with genmacha tea and spicy shoyu
Starter – Grilled Caesar salad with homemade dressing and croutons with grilled white pawns and fresh avocado
Entrees – Pan-seared Florida Grouper and Grilled Local Lamb Chops
Dessert – Chocolate Chip Bread Pudding with cinnamon-rum glaze

Sushi Dinner This Thursday January 12

January 7th, 2017

– Menu –

steamed edamame with hawaiian sea salt

Nigiri Appetizer
maguro hawaiian ahi tuna – sake alaskan king salmon
walu hawaiian escolar, shredded carrot – spicy shoyu sauce

Sushi Entree
Spicy Lobster Roll – lobster, mango, cilantro, and red tobiko

Roll – roasted satsumaimo, tamagoyaki, marinated, portobello, green onion, red pepper, spicy scallops

sesame-crusted maki roll of unagi wrapped, spicy tuna, avocado, cucumber, crispy soba

shredded daikon, carrot, and seaweed salad

Sashimi (three cuts per fish)
maguro hawaiian ahi tuna – sake alaskan king salmon – walu hawaiian escolar

Reservations are suggested – sushi is limited

edamame $5 – appetizer $12 – sushi entree $38 – sashimi $24

our full menu is also avaialbe for the sushi-impaired
we also offer the finest selection of premium sakes, japanese beer, japanese tea, sushi-friendly wines, and sushi-friendly cocktails!

John Dory Fish is Here!

August 25th, 2016

We have an incredible fish for the special this weekend. John Dory is a fish primarily know in the waters around New Zealand, in fact it is the first sampled by Captain James Cook on his voyage there in 1769. John Dory is also St. Peter’s Fish, the story being that Peter plucked one from the water and left the black spot on the side of the round fish. It is a soft, flaky fish with a mild almost delicate sweet flavor, and a very clean finish. Normally you need to be in New Zealand to eat this fish, and the fish that comes to the Americas is usually frozen. But rarely a group will migrate through the Atlantic and these are caught off the coast of New Jersey. Amazing flavor, and very rare, how can you forgive yourself if you miss this?

Specials for Weekend of August 26 and 27

August 25th, 2016

Pan-seared with spiced flour dusting John Dory fresh from New Jersey, chive mashed potatoes with fresh summer succotash
Good Farms local Duroc Pork shanks braised with ginger, served on a bed of roasted carrot risotto with grilled asparagus
Amuse – Avocado Buttermilk Gazpacho
Starter – Clam and Mussel bake with fresh shellfish, corn, new potatoes, tomatoes white wine broth, fresh herbs
Entree – Pan-seared John Dory, Braised Pork Shanks
Dessert – Maple Bourbon Pots de Creme with canided pecans
Soup – Seafood Chowder (halibut, scallops, shrimp, crab)
Oysters – Snow Creek, Washington

Specials April 22 and 23

April 22nd, 2016

I had a special request for King Crab and Filet Mignon this weekend, so I am doing an all-American themed weekend of specials. I hope you enjoy.
We are finally announcing a few upcoming events.
I am doing a Spanish wine dinner on May 5 with Master Sommelier Drew Hendricks, cost will be $78. I will post the menu in the next day.
I am also presenting (for the first time in a very long time) a Sushi Dinner on May 10. Featuring incredible, ultra-fresh fish flown directly from Hawaii and Sake pairings available.
Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Avocado-Buttermilk Gazpacho with Blue Crab Salad
Special – Alaskan King Crab grilled with pomegranate-chili glaze, served on a bed of shoe peg corn risotto with baby savoy and spinach.
wine pairing: Lioco Sonoma Chardonnay

Special – Grilled Filet Mignon, grilled with maple-Bourbon glaze, served on a bed of smashed red potatoes with bacon and cheddar, grilled asparagus.
wine paring – Charles Smith Washington Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – smoked trout mousse
Starter – Fresh Prince Edward Island mussel steamed with white wine broth with fresh herbs and aromatic vegetables, sourdough bread
Entree -grilled King Crab, grilled Filet Mignon
Dessert – Creme Brulee Duo with Vanilla Bean with fresh fruit, and Double Chocolate

Specials for the weekend of April 15 and 16

April 14th, 2016

All the smoke hanging in the air makes me feel like I live close to a volcano! So in a way, the burning of the prairie grass made me think about a tropical menu, and with that in mind I found some fantastic Mahimahi and an idea for a filet mignon dish, heck even a new cocktail.

I would like everyone to visit this weekend. With that, I put together one of the best tasting menus I have put out in a long time. I took careful consideration to pair the best wines as well, so please do not skip the wine pairings when you come in.

Okay, so I know that a lot of you skip the pairings when I suggest Rieslings. Too sweet for me, you might say, well not this time. The wine I have on the menu this weekend is a Trocken (Dry) Riesling from the Pflaz region in Germany. More fresh peach blossom, than canned peach that you might expect, and absolutely dry. So much so that you probably would tell me I poured the wrong wine if you tired it looking for a Riesling. I also have a wonderful Amarone with the Filet, I selected a wine that had the weight to hold up to the mushrooms and the grilled meat, but robust enough to tame the sauce. Again, don’t skip the wines!

So please enjoy the menu, the warm air (even if it is filled with smoke) and we look forward to seeing you this weekend.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Chilled Potato and Leek
Special – Fresh, Hawaiian Mahimahi pan-seared with panko-macademia nut crust, finished with lemongrass beurre blanc, Thai-spiced mashed sweet potatoes, grilled zucchini, baby french raddish.
wine pairing: Pfeffigen Trocken Riesling Germany

Special – Grilled Filet Mignon, wrapped with banana leaf and finsihed with Kona Coffee glaze, served on a bed of roasted garlic potatoes, with sauteed royal trumpet mushrooms and pea shoots
wine paring – Luigi Righetti Amarone Italy
This Weekend’s Prix Fixe Menu
Amuse – watermelon gazpacho with black lava salt
Starter – Diver scallops pan-seared in sesame oil with three citrus ginger sauce, on fresh daikon finished with kiwi coulis, chive oil, and fresh grapefruit
Entree – pan-seared Mahimahi and Kona cofee filet mignon
Dessert – Handmade crepes with key lime mascarpone cream, fresh mango reduction, pistachios, raspberries.

Valentine’s Day Specials 2016

February 4th, 2016

Valentine’s Day Specials 2015

we will be offering a prix fixe menu only,
with multiple options for each course.
four course prix fixe menu 78 –
a complementary glass of champagne
will be offered to each guest

Amuse Bouche

chilled english pea soup with creme friache and
american sturgeon caviar

– Appetizer (please select one) –

wild mushroom risotto with roasted wild mushrooms,
fresh herbs, and gorgonzola dolce cheese

red wine braised bison ragout and cremini mushrooms
with sweet potato gnocchi, shaved parmesan cheese

cheese monger trio – pleasant ridge cheese, candied virginia
peanuts, three citrus marmalade and toasted ciabatta

– Entree (please select one) –

kansas-raised angus filet mignon grilled, finished with morel-cream sauce, on chive mashed yukon gold potatoes, grilled asparagus

poached cold water lobster tail with champagne-butter-tarragon
sauce, served on whipped chive potatoes, grilled asparagus

pheasant with lemon-thyme glaze, served on a bed of wild rice risotto with red peppers, corn, and basil, grilled asparagus

– Dessert (please select one) –

caramel apple bread pudding

tiramisu cheesecake

french silk chocolate tart

vegetarian and gluten-free options available

prix fixe menu may be split for a charge of four dollars
– however each diner must order an entrée –
appetizers will be served at the bar

Open 4pm to midnight

Specials for the weekend of January 29 and 30

January 30th, 2016

My wife, Rachel was able to return this week from the hospital. Though she will be in a wheelchair for a few months, everyone (especially our children) are happy to have her back. Thank you to everyone for all of the flowers, cards, prayers, and well wishes for her.

The specials for this weekend are going to be top notch, especially so because I was so darn hungry, and sick of hospital food when I wrote them. The dessert looks amazing.

For Valentines Day we are running a Prix Fixe menu only, we are also running the Valentine’s Day Specials on Friday, Saturday, and Monday, with the full menu available.

Enjoy! – Scott –
– make an online reservation –
Special Entrees – Friday and Saturday
Soup – Roasted and wild rice chowder
Special – Fresh, Hawaiian Yellowfin Tuna grilled with a lightly spicy Shoyu glaze, served on a bed of wasbasi mashed Yukon Gold potatoes, with grilled asparagus.
wine pairing: Ponzi Pinot Gris Oregon

Special – Kansas-raised, choice, dry aged ribeye steak grilled then finished with peppercorn-brandy-cream sauce, served on a bed of roasted wild mushroom risotto with grilled asparagus.
wine paring – Schild Estate Shiraz Barossa
This Weekend’s Prix Fixe Menu
Amuse – Fire-roasted red pepper hummus on toasted ciabatta
Starter – Wild rice and roasted corn chowder with homemade multigrain croutons
Entree – grilled yellowfin tuna and grilled ribeye steak
Dessert – chocolate silk tart with oreo crust

New Year’s Eve Specials 2015

December 29th, 2015

we will be offering a prix fixe menu only,
with multiple options for each course.
four course prix fixe menu 68-

Amuse Bouche

chilled english pea soup with creme friache and
american sturgeon caviar

– Appetizer (please select one) –

wild mushroom risotto with roasted wild mushrooms,
fresh herbs, and mild blue cheese

penn cove miyagi oysters on the half shell with champagne mignonette, house-made cocktail sauce, fresh lemon, and sea salt

garde-manger selection of Good Thunder ripened cheese, spiced apple marmalade, candied walnuts, and toasted Radina’s olive bread

– Entree (please select one) –

kansas-raised angus filet mignon grilled, finished with morel-cream sauce, on whipped chive potatoes, grilled asparagus

sous vide poached cold water lobster tail with champagne-butter-tarragon sauce, served on whipped chive potatoes, grilled asparagus

cornish game hen with lemon-thyme glaze, served on a bed of wild rice risotto with red peppers, corn, and basil, grilled asparagus

– Dessert (please select one) –

bananas foster bread pudding

black and white swirl cheesecake

french cream with fresh berries

vegetarian and gluten-free options available

prix fixe menu may be split for a charge of four dollars
– however each diner must order an entrée –

We will saber a champagne bottle at midnight,
and offer a special toast to all who join us

Open 4pm to midnight New Year’s Eve
Open New Year’s Day 4pm to 10pm

Specials for the weekend of December 4 and 5

December 3rd, 2015

Thank you to everyone who braved the weather and joined us for Thanksgiving Day at 4 Olives, I enjoyed seeing all the happy families coming in to dine.

Saturday December 5 is repeal day, and in celebration of the repeal of prohibition we will be featuring a special bar menu that includes cocktail from the 1920s and 1930s. Maybe you will find a new favorite in these classic drinks.

I have wonderful swordfish, filet mignon, and mussels all featured on special this weekend, and as always Rachel’s dessert will be amazing. We also received a special oyster, raised in ice cold waters off Vancouer from a stock from France, these treats have never been available in the US before!

We will also start changing up the menu with a new entree, new appetizer, and a new salad. Tasty times are ahead.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Fresh, Atlantic swordfish grilled with lemon-teriyaki glaze, served on a bed of wasabi mashed potatoes with grilled zucchini and red peppers.
wine pairing: Les Cretes Chardonnay

Special – Black Angus beef filet mignon grilled with truffled balsamic glaze, served on a bed of wild mushroom risotto with grilled asparagus
wine paring – Schild Estate Shiraz Barossa
This Weekend’s Prix Fixe Menu
Amuse – Butternut Squash soup
Starter – Fresh, Prince Edward Island mussels steamed in white wine with garlic and aromatic herbs.
Entree – Grilled swordfish and grilled filet mignon
Dessert – Sticky toffee pudding with freshly whipped cream and toffee sauce