Specials for the weekend of November 14-15

November 21st, 2014

A few Reservations remain for our Thanksgiving dinner. Don’t forget the KU game is next weekend, so we will be busier than normal, and I am taking fewer reservations to ensure quality.

Rachel is making holidays pies. Even if you are staying in, you probably don’t want to have to make all 33 different items yourself, and her pies can’t be beat! Order through the bakery.

The last wine dinner of the year will be DeLoach Vineyards of the Russian River Valley. We will host that dinner on December 3.

We have Nantucket Bay scallops featured this weekend on special. If you haven’t had them before, your life isn’t complete. These are like little puffs of awesomeness, sweeter than lobster, with a pure as snow taste. One of my favorite things in the whole world, these treats are only available for a few weeks per year.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Nantucket Bay Scallops sauteed with red peppers, spinach, cremini mushrooms, and shallots, tossed with penne pasta in a roasted fennel-cream sauce.
wine pairing: Crossbarn Chardonnay

Special – New Zealand lamb racks grilled and finished with spiced red wine reduction, served with rosemary mashed potatoes with grilled asparagus
wine pairing – Pyren Shiraz

This Weekend’s Prix Fixe Menu
Amuse – Roasted red pepper hummus
Starter – Roasted fresh chanterelle mushroom and thyme risotto with comte cheese and shallots.
Entree – sauteed Nantucket Bay Scallops, grilled New Zealand lamb
Dessert – Chocolate Hazelnut Torte

Specials for the weekend of November 14-15

November 13th, 2014

We have some really great specials this weekend. A filet with a triple cream brie-style cheese, and massive prawns with a ginger glaze. Nat came up with the delicious lobster roll for the special appetizer, and Rachel made her delicious maple walnut bread pudding. Since we are all getting used to the extra cold weather, I am serving spiced apple cider as the amuse!

Thanksgiving is right around the corner. We are booking up, and may be full within the next few days! Make your reservations soo
Rachel is going to be offering thanksgiving pies; apple-cinnamon, pecan, and pumpkin for pre-order. I will send out a separate e-mail with more details on how to order these. You may want to suffer through the pains and clean up of a big holiday meal on your own, but you do not want to miss out of these pies! Trust me, Rachel’s pies are a big part of the reason I’m not thin!!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Cream of wild mushroom
Special – Colossal Atlantic Prawns grilled with fresh vegetables and finished with a ginger-wasabi glaze, served on a bed of cilantro Basmati rice.
wine pairing: Selbach Riesling

Special – Black Angus filet mignon grilled with triple cream brie and finished with Port wine reduction, served on a bed of chive mashed potatoes with grilled asparagus
wine pairing – Tikal Malbec

This Weekend’s Prix Fixe Menu
Amuse – Spiced Kansas apple cider
Starter – Lobster roll served on griddled potato roll with a side pf pickled cabbage slaw
Entree – Ginger glazed grilled shrimp, Filet Mignon with brie
Dessert – Maple walnut bread pudding

Specials for the weekend of November 7-8

November 6th, 2014

Last night’s wine dinner was one of the most fun we have ever done! Thank you again to Steve Grass from Pali Wine Co for making it such a great event.

Now that the elections are done, and the time change has made the evenings start sooner, I hope to see you all in here again having a nice evening. I promise, no negative ads at 4 Olives!

Thanksgiving is right around the corner. I am going to take
fewer reservations than in years past, so make certain you make your reservations as soon as possible.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – French Onion
Special – Pan-seared Atlantic Sea Bass finished with grilled artichokes lemons and capers, served on a bed of Greek potatoes with feta, olives, and spinach.
wine pairing: DeLoach Chardonnay

Special – Veal short ribs slow braised with fresh herbs, aromatic vegetables and ginger glaze, served on a bed of spring onion risotto with grilled asparagus.
wine pairing – Pali Wine Co. Pinot Noir

This Weekend’s Prix Fixe Menu
Amuse – Avocado Gazpacho
Starter – Roasted butternut squash puree with harissa finished with red wine and orange pickled beets, spiced chevre, and fresh pea shoots with olive oil and fleur de sel.
Entree – Pan-seared Sea Bass and braised veal short rib
Dessert – Crème Brulee Duo – petite vanilla bean and salted caramel crème brulee. Rich custard with a burnt sugar crust.

Thanksgiving Specials 2014 – Open 11am – 8pm

November 2nd, 2014

Roasted Butternut Squash Soup
-
Apple Cider-Braised Heritage Breed Turkeys
raised naturally-Raised Turkey
with Brandied-Gravy
-
Homemade Cornbread Stuffing with Pecans,
Cranberries, and fresh Sage
-
Roasted Baby Red Potatoes with fresh Thyme
-
Roasted Five Spice Sweet Potatoes
with Marshmallow Meringue
-
Sautéed Baby Green Beans with Shallots
-
My Mom’s Recipe Homemade Sweet Bread Rolls
-
Pumpkin Bread Pudding with Bourbon-Caramel Sauce

Please bring your family and join us for Thanksgiving Dinner
Reservations Required – $48 per Person
$18 for Children

Specials for the weekend of October 24 and 25

October 23rd, 2014

We still have a table open for the Silver Oak Wine Dinner next week for those of you who might still be interested.

The specials are outstanding this weekend, in fact I think the veal might be one of the better dishes I have made, and the Salmon is top notch.

We would like to welcome all the visitors to Manhattan this weekend.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Avocado Gazpacho
Special – Wester Ross Salmon from Scotland grilled with sweet brandy peppercorn glaze and served on a bed of sauteed swiss chard and locally grown pea shoots.
wine pairing: Crossbarn Russian River Chardonnay

Special – Veal Osso Bucco slow-braised in garlic-fennel-parmesan-cream sauce, served on a bed of porcini mushroom mashed potatoes with shallot sauteed green beans.
wine pairing – Pali Pinot Noir

This Weekend’s Prix Fixe Menu
Amuse – smoked trout mousse crostini with pickled sweet corn
Starter – Roasted butternut squash risotto
Entree – Brandy-glazed Wester Ross Salmon, Veal Osso Bucco
Dessert – spiced pumpkin cheesecake

Silver Oak Wine Dinner – October 28

October 21st, 2014

We are excited to announce that Tiffany Frazer, of Silver Oak Cellars, will be hosting a wine dinner on October 28 at 7pm. We will pour both the Alexander Valley and the Napa Valley Cabernet Sauvignons from Silver Oak. We also serve wine from Twomey, the non-Cabernet Sauvignon winery of Silver Oak Cellars in the Napa Valley. The wines are just as fantastic and just as rare. The dinner will be limited to 28 guest, and will sell out quickly. This dinner really is a special treat that you will not want to miss out on.

- Amuse –
Idaho Smoked Trout Mousse

- First Course -
baby arugula salad with lemon citronette, grilled artichokes, grilled prawns
Silver Oak Twomey Napa Valley Sauvignon Blanc

– Entree –
pan-seared kansas angus filet mignon finished with pumpkin-butter sauce
and fried sage leaves, served on a bed of fresh green beans sauteed
with pancetta and spanish red peppers.
Silver Oak Alexander Valley Cabernet Sauvignon
Silver Oak Napa Valley Cabernet Sauvignon

- Cheese -
quadrello di bufala, ripened water buffalo milk cheese from italy
smoked heirloom tomato jam, spiced pecans
Silver Oak Twomey Anderson Valley Pinot Noir

- Dessert –
french apple tart – sweet pastry crust filled with almond cream
and caramelized heirloom apples

Silver Oak Wine Dinner will be limited to twenty eight guests
128- per guest – reservations only

Specials for the weekend of October 3 and 4

October 2nd, 2014

We have some great specials this weekend! I was feeling especially hungry when I wrote these, so I’m certain the portion sizes will be large and the food delicious!

This is the very last time we will be able to get wild salmon this year. I have beautiful Sockeye Salmon from the Columbia River and since it’s the last time I decided to make it cedar planked (which is totally delicious, but also a total pain).

I also have some wonderful Ribeye steaks that I will grill with a homemade butter that includes roasted garlic and fresh herbs. Served on a bed of potatoes, carrots, and other roasted root vegetables, this one is sure to be hearty and awesome.

The special appetizer is a dish of wild scallops scampi with fresh vegetables, the soup is the fan favorite French Onion, and even the oysters are special coming from Wildcat Cove in Washington! As well as the very popular, incredible blueberry-peach crostata.

Also, I would like to wish my wife Rachel a Happy Birthday today!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – French Onion with Gruyere
Special – Cedar Plank, wild Sockeye Salmon from the Columbia River, grilled with maple-soy glaze, served on a bed of chive mashed potatoes with grilled asparagus.
wine pairing: Grochau Cellars Oregon Pinot Blanc

Special – Kansas Angus Ribeye Steaks grilled with roasted garlic and fresh herb butter, served with roasted root vegetables and grilled asparagus.
wine pairing – Pride Mountain Merlot

This Weekend’s Prix Fixe Menu
Amuse – roasted cremini mushrooms with balsamic
Starter – Georges Bank bay scallops scampi primavera – sauteed with shallots, red peppers, red onions, garlic carrots, and broccoli.
Entree – Cedar Plank Salmon, Grilled Ribeye Steak
Dessert – Blueberry-Peach Crostata with Cinnamon ice cream

Specials for the weekend of September 19 and 20

September 18th, 2014

Along with the beautiful weather this time of year brings, there is also some sadness on my part. This marks the end of the summer growing season for most vegetables, and the end of the wild salmon season. Fortunately, we were able to get at least one last shipment of Alaskan King Salmon, and it is going to be wonderful. Don’t miss out, you won’t be able to make it all the way to the spring without at least one more dinner of wild salmon!

The new Featured Drink Menu is out, please come in and check out our new creations.

We are excited about the game this evening, and welcome all of you who are joining us from out of town this weekend.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Roasted Zucchini
Special – Grilled, wild, Alaskan King Salmon finished with lemon-thyme glaze, served on a bed of fresh herb risotto with grilled asparagus and sauteed wild Chanterelle mushrooms.
wine pairing: Crossbarn Russian River Chardonnay

Special – Kansas Angus filet mignon grilled with Bourbon-peppercorn glaze, served on a bed of herbed goat cheese and bacon mashed red potatoes with grilled asparagus.
wine pairing – Pride Mountain Merlot

This Weekend’s Prix Fixe Menu
Amuse – Crab mousse on cucumber
Starter – fresh, wild Chanterelle mushroom risotto with shallots and thyme
Entrees – Grilled King Salmon and Grilled Filet Mignon
Dessert – Whiskey Pie with Tipsy Berries

This Week’s Lunch Specials

Grilled Cheese – Smoked gouda, gruyere, carmelized onions,
and pickled ramps on Marble rye served with a cup of tomato basil soup

Pork and Apples – shaved Coppa, crab apple mint jelly, Green Island Danablu cheese, country Dijon mustard with mixed greens on WheatFields ciabatta bread

Specials for the weekend of September 5 and 6

September 4th, 2014

Some beautiful Alaskan King Salmon was made available to us this weekend, and there was no way I could pass that up. I love wild salmon from cold, clean waters. The fish is super-fresh, rich, and tasty. Perfect on the grill.

I couldn’t let the fish take all the spotlight this weekend though. I have delicious Kansas Angus filet mignon finished with Danish blue cheese and wild mushroom mashed potatoes.

It sounds like the weather might actually cool down this weekend. A dinner or just drinks on our patio is the perfect way to celebrate the change in seasons!

Enjoy! – Scott -

Special Entrees – Friday and Saturday
Soup – Fire Roasted Red Pepper
Special – Grilled Alaskan King Salmon with balsamic-red pepper glaze, served on a bed of wild rice risotto with grilled asparagus
wine pairing: J Estate Russian River Valley Chardonnay

Special – Kansas Angus filet mignon grilled with Danish blue cheese-chive dressing, shiraz reduction, served on a bed of roasted wild mushroom mashed red potatoes with grilled asparagus.
wine pairing – Tikal Malbec Argentina

This Weekend’s Prix Fixe Menu
Amuse – roasted red pepper hummus crostini
Starter – Scallops with saffron-vanilla-cream sauce on a bed of pan-wilted baby spinach
Entrees – Grilled Alaskan King Salmon and Grilled Kansas Filet
Dessert – Mississippi Mud Pie – dark chocolate fudge torte layered with chocolate mousse and whipped cream

This Week’s Lunch Specials
The Matty Melt – Hand-ground patty of bacon and beef tenderloin, caramelized onions, melted gruyere, topped with pickled tomato slaw, house made ketchup and beer mustard on marble rye.
Farmer’s Market Tomato Pasta – penne tossed with a tomato beurre blanc, topped with basil and heirloom tomatoes.

Specials for the weekend of August 22-23

August 22nd, 2014

You will not want to miss out on the Alaskan Halibut this weekend. I may not be able to run Halibut from the cold and clean Alaskan waters again this year as the season is coming to a close. The fish is a beautiful, snow white color with wonderful, fresh flavors.

Or perhaps you would prefer the Certified Black Angus beef short ribs that we slow-braised in Barbera red wine with aromatic herbs and spices. Either way, the entree specials are awesome.

The special appetizer this week is cast iron-seared, fresh Brussels sprouts caramelized with balsamic and bacon. Yum!

LOBSTER RAVIOLI IS BACK! Our baked two color lobster ravioli with the to-die-for tomato-crab-cream sauce is back on the menu starting this weekend.

Enjoy! – Scott -

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – cornmeal-crusted and pan-seared Alaskan Halibut finished with sauteed fresh pea sprouts, served on a bed of crawfish and English pea risotto.
wine pairing: Grouchau Cellars Pinot Blanc Oregon

Special – Kansas Certified Black Angus beef short ribs slow-braised with red wine, spices and aromatic herbs, served on a bed of saffron risotto with grilled asparagus
wine pairing – Chateau Pesquie Cotes du Rhone Village

This Weekend’s Prix Fixe Menu
Amuse – chilled carrot and saffron soup
Starter – cast iron caramelized Brussels sprouts with bacon
Entrees – seared Alaskan Halibut and Braised Short Ribs
Dessert – Stilton Cheesecake

This Week’s Lunch Special
Our lunch special this week is The Country Club. A grilled chicken breast with green goddess dressing, pickled onions and spinach on Wheatfields Ciabatta. A great refreshing summer sandwich.