Specials for weekend of April 18 & 19

April 17th, 2014

I put together some fun and unusual specials for this weekend. I thought I might smoke some foods this week, which this week meant that I could just stand outside (with the grass burning).

I only have one table remaining for the Cakebread dinner.

Easter is filling up very quickly, so make your reservations soon!

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Roasted Zucchini
Special – Pan-seared Flounder finished with Dijon-cream sauce with smoked egg, served on a bed of sautéed baby kale and chive mashed Yukon gold potatoes.
wine pairing – Sinean New Zealand Sauvignon Blanc

Special – locally-raised on the Good’s farm, Duroc pork chops, brined in apple cider and grilled, finished with a apple chutney, served on a bed of sautéed Brussels sprouts.
wine pairing – Peay Sonoma Coast Pinot Noir

This Weekend’s Prix Fixe Menu
Amuse – raspberry-mint augua fresca
Starter – house-made pastrami on locally-baked marble rye with house-made dressing and buttermilk-chive potato salad
Entrees – pan-seared flounder, grilled Duroc pork chop
Dessert – Lemon Blueberry Tiramisu

Easter Brunch Sunday – April 20

April 12th, 2014

Easter Sunday – April 20, 2014

Special Brunch – 10am to 2pm
Dinner 5pm to 10pm

- Brunch Menu -

Grilled Duroc Pork Chop and Eggs 18-
locally-raised duroc pork rib chop grilled with apple butter-bourbon glaze, served with two eggs any style and herb roasted red potatoes.

Shrimp and Grits 16-
hawaiian blue prawns sautéed with fresh herbs, spring onions, tomatoes, lemon, spice, on a bed of country grits made with welsh white cheddar.

Lobster and Spinach Omelet 16-
cold water lobster foled into an omelet with crème fraiche, chives, and fresh baby spinach in béchamel sauce, served with fresh fruit in honey.

Maryland Eggs Benedict 16-
two eggs poached to order on top of two pan-made maryland blue crab cakes with fresh-made hollandaise sauce, grilled asparagus, fresh fruit.

Tuscan Frittata 12-
roasted red peppers, balsamic-caramelized sweet onion, a blend of fresh herbs, goat cheese, and eggs, finished with baby arugula greens.
add pan-seared andouille sausage. 6-

Smoked Salmon Crostini 14-
smoked salmon from scotland, served on grilled ciabatta bread with crème fraiche, capers, and minced shallots, served with fresh fruit salad.

Wheatfields French Toast with Pecans 12-
locally-baked wheatfields walnut raison bread, fresh-ground spices, real maple syrup with roasted pecans. slices of bacon or sausage, fresh fruit.

Sautéed Fruit Crepes 9-
fresh fruit marinated in honey, sautéed with grand marnier, served in grilled crepes with fresh huckleberry-yogurt sauce and crunchy granola.

Spinach and Mushroom Quiche 12-
a fresh quiche with philo dough crust, sautéed cremini mushrooms and fresh spinach, baked into a light egg custard. served hot or cold.

Country Breakfast 9-
two eggs prepared to order in any style, two slices of applewood smoked bacon or sausage links, and herb roasted red potatoes.

Omelet of Your Choice 9-
three egg omelet, with your choice of ham, bacon, sausage, green onion, tomato, mushroom, and red pepper. served with roasted red potatoes.

Cheese and Fruit Plate 8-
fresh, hand cut fruit salad with st andre brie, alma cheddar, and gruyere.

Fresh Fruit Plate 6-
selection of fresh, hand cut fruits tossed in a honey sauce.

4-Kids Breakfast 5-
one egg any style. toast, with applewood bacon, or sausage

WheatFields White or Wheat Toast 2-

Plus Fresh Squeezed Orange Juice and Mimosas
Our special 4 Olives Bloody Mary

All Menu Appetizers, Cheeses, and
Desserts Are Also Available

The Full Menu Will Be Available For Dinner

Reservations are suggested

Specials for the weekend of April 11 & 12

April 10th, 2014

There are some beautiful nights coming up soon. The bugs aren’t out yet, the humidity isn’t a problem, and temperature-wise the evenings are perfect. How about joining us early for a cocktail on the 4 Olives patio, or perhaps dinner a little later after the sun goes down? We can even close the glass walls if it gets a little chilly and the outdoor dining area is always romantically candlelit.

When I heard today that I could get California Yellowtail, I was practically electric with excitement. Also known as Amberjack or, in Japan, as Hamachi, Yellowtail is a smaller member of the tuna family. Instead of red steak cuts like tuna however, the fish is cut on the filet and has more of a trout-like golden color from all the rich oils (a result of its incredible diet). I don’t often serve Asian Yellowtail because it tends to get overfished – and getting California Yellowtail here is difficult. So, this is a rare and wonderful treat you won’t want to miss; and I know you’ll love it!

I also have some impressive KC Strip steaks for this weekend. They are 21-day dry-aged Black Angus that are graded USDA Choice plus. In looking at them, they are as close to Prime as I have ever seen. I put together a hearty, all-American meal for these big boys! This is a great meal to splurge on a bottle of nice wine!

I only have one table remaining for the Cakebread dinner.

Easter is filling up very quickly, so make your reservations soon!

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Spanish Gazpacho
Special – California Yellowtail Hamachi grilled with homemade teriyaki glaze, served on a bed of ginger-spring onion risotto and grilled zucchini
wine pairing – Max Ferd. Richter Riesling Mosel

Special – Dry-aged Black Angus KC Strip steak grilled with Manhattan-spiced Bourbon glaze, served on a bed of roasted garlic mashed red potatoes and sautéed baby green beans with shallots and shitake.
wine pairing – Benziger Estate Sonoma Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – fire-roasted red pepper hummus on ciabatta
Starter – Smoked trout mousse on sliced Asian pear
Entrees – Teriyaki-grilled Yellowtail, KC Strip with Bourbon glaze
Dessert – Chocolate cloud cake – dark Belgian chocolate soufflé cake filled with orange-scented mascarpone cloud

Specials for weekend of April 4 & 5

April 4th, 2014

Perhaps you don’t want to watch basketball anymore, and would rather speak to your spouse undistracted by a TV in the background. Good news, there is one place where you can do just that, and 4 Olives is that place! Plus, this is simply a perfect time of year to go out to dinner, it is neither too hot, nor too cold.

I love it because it offers so much flexibility in what I can offer in the restaurant. So many fresh foods are beginning to be available, and the weather allows me to serve just about any type of dish.

One thing I do know, Easter is not too far away. We will offer an Easter Sunday Brunch again this year from 10am to 2pm. I will send out the menu in the next few days, but I suggest that you should make your reservation soon.

Sushi looks to be great this week, the mango-lobster roll is one of my favorites. We are still considering what to do with the sushi Thursdays, if you like us doing that, please make certain to join us.

I brought back the Sow’s N Roses for the summer, a bacon-infused Bourbon cocktail we created. Check it out!

Enjoy! – Scott

Thursday Sushi Appetizer
Spicy Ahi Tuna on fried lotus root with sesame
Maki roll of spicy lobster, mango, cilantro, and red peppers
Nigiri sushi of Tamago and red peppers
House-made spicy shoyu, turned carrot and daikon

Special Entrees – Friday and Saturday
Soup – Cream of Celery
Special – Westeross Salmon grilled with chile-honey glaze and finished with tomatillo salsa, served on a bed of creamy polenta with roasted green chiles and cheddar, grilled zucchini
wine pairing – Hugl Gruner Veltliner Austria

Special – Pomegranate-Tequila-glazed and grilled angus filet mignon with roasted mini pepper, served on a bed of grilled corn with roasted garlic butter, and cilantro-lime Basmati rice.
wine pairing – Benziger Estate Sonoma Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – chai-pickled grapes with smoked blue cheese
Starter – Four cheese and crab stuffed roasted jalapenos with raspberry sour cream.
Entrees – Honey-chile grilled Salmon, Filet mignon with garlic corn
dessert – Tres Leche Cake with fresh berries

Specials for weekend of March 28-29

March 27th, 2014

Sushi tonight looks amazing. I am really hungry while I am making it, and it looks too delicious not to eat it for lunch. I did some different items this week that are sure to please.

I have some outstanding wild caught sea bass for this weekend that you will not want to miss out on, and the filet special is spot on.

I sent out an e-mail yesterday announcing our first wine dinner at the new location with Cakebread winery. As of today, I have already reserved half of the spots, so please make reservations soon.

Enjoy! – Scott

Thursday Sushi Appetizer
Spicy Wester Ross Salmon on rice with fried lotus root
Maki roll of Ahi Tuna, fresh mango, red pepper, cilantro, sesame
Pressed sushi of Unagi on green tea miso
House-made spicy shoyu, turned carrot and daikon

Special Entrees – Friday and Saturday
Soup – Roasted Zucchini
Special – Herb-roasted, wild caught sea bass with almond white gazpacho and grape tomatoes, on a bed of lemon-parsley risotto and grilled zucchini.
wine pairing – J Estate Russian River Valley Chardonnay

Special – Grilled angus filet mignon with balsamic roasted cremini mushrooms served on a bed of rosemary mashed potatoes with grilled asparagus
wine pairing – Benziger Estate Sonoma Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – smoked trot mousse in phyllo cup
Starter – deconstructed everything bagel with homemade bagels, house-cured salmon, spiced cream cheese with pickled red onions.
Entrees – Roasted sea bass and grilled filet mignon
dessert – Chocolate Pots du crème with mudslide cookie

Specials for weekend of March 21-22

March 20th, 2014

Although I can’t predict the weather here in Kansas (on the patio one day, snowing the next), the longer day’s sunshine still tells the plants it is spring time. So over the next few weeks we will have more produce available, starting with ramps, wild onions, and of course mushrooms.

I have some wonderful Hedgehog mushrooms, a Chanterelle-like mushroom that is yellow-orange in color, with a sweet, nutty taste. I am going to sauté those and serve them over New Zealand lamb rack.

I am also going to bring in some Georges Bank scallops with fennel pollen and serve those on top of a curried cauliflower.

I added a true Italian Coppa to the charcuterie selection this week. This is a meat that is similar to the aging style of Prosciutto, but is made from Berkshire pork shoulder and spiced with wine and herbs. It is amazing!

Enjoy! – Scott

Thursday Sushi Appetizer
Hawaiian-style scallop Poke’ with cucumber, spring onions, sesame
Spicy Ahi Tuna, cucumber, unagi, roll with panko and tobiko
Nigiri sushi of Wester Ross salmon with cilantro pesto
House-made spicy shoyu, turned carrot and daikon

Special Entrees – Friday and Saturday
Soup – Moroccan Chickpea
Special – Seared Georges Bank scallop with fennel pollen crust, served on a bed of curried cauliflower with grilled zucchini.
wine pairing – J Estate Russian River Valley Chardonnay

Special – New Zealand lamb rack grilled and finished with sautéed fresh Hedgehog mushrooms, served on a bed of Basmati rice steamed with saffron stock, with almonds and kalamata olives, served with grilled asparagus.
wine pairing – Chateau Pesquie Cotes du Rhone Village Grenache

This Weekend’s Prix Fixe Menu
Amuse – heritage ham mousse with pickled fennel
Starter – ginger-honey glazed roasted beef (locally raised in Olsburg), shredded on spring onion-goat cheese grits.
Entrees – fennel crusted scallops, lamb rack with mushrooms
dessert – Homemade Butterscotch Tart

Specials for weekend of March 14-15

March 13th, 2014

This weekend we are offering the corned beef special in celebration of St Patrick’s Day. I also was inspired to created a shrimp special and we did so with a sweet corn-avocado salsa!

Lunch starts
today, Thursday at 11am, and of course we will also offer sushi this evening.

I added Prosciutto di Parma to the charcuterie selection this week.

We have a new oyster this weekend that we have never been able to offer before from Hamersley Inlet in the far southern area of the Puget Sound in Washington.

Happy St Patrick’s Day, make certain join us for the largest selection of Irish Whiskey around! And have an authentic Irish coffee after dinner.

Enjoy! – Scott

Thursday Sushi Appetizer
Spicy ahi tuna maki roll with cucumber, unagi, red pepper
Wester Ross Salmon Sashimi
Nigiri sushi of Georges Bank Scallop with Red Pepper Coulis
House-made spicy Shoyu, turned carrot and daikon

Special Entrees – Friday and Saturday
Soup – Tomato Basil
Special – Gulf White Prawns grilled with mojo glaze, finished with grilled corn-avocado-mango salsa, and goat cheese, served on a bed of cilantro-lime basmati rice.
wine pairing – Selbach Riesling Kabinett

Special – Corned Beef slow-braised with aromatic vegetables and fresh herbs, finished with Irish whiskey-peppercorn gravy, with braised cabbage and roasted red potatoes.
wine pairing – Sequoia Grove Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – avocado and sushi rice puffs
Starter – Cast iron caramelized Brussels sprouts with balsamic dressing, onions, and bacon
Entrees – grilled Shrimp, Corned Beef and Cabbage
dessert – Crème Caramel

Specials for weekend of March 7-8

March 6th, 2014

I had thought that I might be able to begin running springtime specials this weekend, but the weather seems to be very bipolar this year, so I’m not exactly sure what to make. He is my shot a forecasting the weekend!

We are starting to run Sushi Appetizers again on Thursdays beginning this week.

Some great specials featuring fresh, unique and wonderful ingredients. I am certain you will not want to miss out!

Enjoy! – Scott

Thursday Sushi Appetizer
Inside-out Maki Roll with unagi, cucumber, avocado and carrot, wrapped with Hawaiian Ahi Tuna
Spicy Wester Ross Salmon Handroll with sesame
Nigiri sushi or Japanese Hamachi with fresh red pepper
House-made spicy Shoyu, turned carrot and daikon

Special Entrees – Friday and Saturday
Soup – Cream of Wild Mushroom
Special – Spiced apple cider-glazed Wester Ross salmon from Scotland, served on a bed of sautéed shaved brussel sprouts.
wine pairing – J Estate Chardonnay Russian River Valley

Special – Grilled Kansas-raised Angus filet mignon finished with fresh black trumpet mushrooms sauteed with Cabernet Sauvignon, served on a bed of Dijon-cream mashed roasted red potatoes with grilled asparagus.
wine pairing – Sequoia Grove Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – fire-roasted red pepper gazpacho
Starter – Fresh Chanterelle mushrooms, Duroc bacon, red onions, fresh herbs, comte cheese, frommage blanc, and crème fraiche
Entrees – grilled Salmon, grilled Prime KC Strips
dessert – Lemon Budino (pudding cake) with fresh berries

Sushi Specials March 6

March 6th, 2014

SUSHI IS BACK!!
Thursday, March 6

We will once again begin to offer sushi specials EVERY THURSDAY
starting this week, Thursday March 6

Special Sushi Appetizer
Inside-out Maki Roll with unagi, cucumber, avocado and carrot, wrapped with Hawaiian Ahi Tuna
Spicy Wester Ross Salmon Handroll with sesame
Nigiri sushi or Japanese Hamachi with fresh red pepper
House-made spicy Shoyu, turned carrot and daikon

Specials for weekend of February 28 to March 1

February 27th, 2014

Starting next week, I will begin to offer SUSHI appetizers on Thursdays! I will send out a menu of what we are offering each Thursday along with the weekend specials.

If you haven’t already tried one, check out the new CHARCUTERIE BOARD, this selection of incredible cured, and often smoked meats (such as salami, Prosciutto, and chorizo) are served individually or together on a wooden platter. The perfect pairing to this selection of meats would be our house-made pickled vegetables. If you are coming in just for appetizers, then how about a cheese board, meat board, and pickles combo that I call the “chef’s pig out”.

I had access to some amazing mushrooms this week, so this is the perfect time to check out the specials; or just to try the black truffle risotto with fresh winter black truffles from Oregon. The steaks I have in this weekend are AMAZING! Also this weekend, FRESH FOIE GRAS!

4 Cakes is now taking orders for King Cakes to help celebrate Mardi Gras next week!

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Cream of Artichoke
Special – Grilled Alaskan Halibut finished with fresh chanterelle mushrooms sauteed with thyme and Chardonnay, served on a bed of chive mashed Yukon Gold potatoes
wine pairing – J Estate Chardonnay Russian River Valley

Special – Grilled USDA Prime Angus KC Strip steaks finished with fresh black trumpet mushrooms sauteed with Cabernet Sauvignon, served on a bed of German mashed potatoes and grilled asparagus.
wine pairing – Sequoia Grove Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – tomato and basil gazpacho
Starter – Fresh Hudson Valley Foie Gras seared and served on a bed of lost bread with homemade brioche, and dates sauteed in marsala
Entrees – grilled Halibut, grilled Prime KC Strips
dessert – Caramel Macchiato Creme Brulee