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

Thanksgiving Specials 2015 – Open 11am – 8pm

November 19th, 2015

Thanksgiving Specials
November 26, Thursday 11am to 8pm

– Thanksgiving Special Menu –

Roasted Butternut Squash Soup
Apple Cider-Braised Heritage Breed Turkeys
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 Fresh 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

Thanksgiving Carry Out Meals and Pies

November 19th, 2015

Holiday Orders

Limited Carry Out Dinners
Thanksgiving Dinner for Eight Persons
Pick Up November 26, Thursday
$250 –

Apple Cider-Braised Heritage Breed Turkeys
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 Fresh Green Beans with Shallots

Orders by reservation only, credit card required, very limited

Holiday Orders By 4 Cakes

Nine Inch Fruit Pies, Apple, Cherry, Pumpkin $25-
Nine Inch Cream Pies, Chocolate, Coconut, Lemon $28-
Ten Inch Pumpkin Torte (serves 12-16) $48-
Ten Inch Black Forest Torte (serves 12-16) $48-
Eleven Inch Apple Almond Tart (serves 10-12) $48-
Banana Rum Cake (serves 12-20) $45-
Decorated Sugar Cookies $24- per dozen
Other Cookies $22- per dozen

Burgundy Wine Dinner – Tuesday, November 10

October 27th, 2015

Maison Louis Jadot – Burgundy Wine Dinner
Tuesday, November 10 at 7pm

We are excited to announce that Keith Paden of Kobrand will present the wines of the historic Burgundy house Maison Louis Jadot. Founded in 1859, Louis Jadot is a classic producer, and owns some of the most famous monopole vineyards. The wines are simply amazing, and I have paired them with traditional dishes and cheeses from the region. This is certainly a dinner with both wines and foods not to be missed!

– Menu –

– Amuse Bouche –
salde de melon avec creme au basilic
melon salad with basil cream

– l’entree –
escargots a la bourguignonne
burgundy snails roasted in garlic-parsley butter
Louis Jadot Santenay Clos de Maltes Rouge

foie gras aux raisins
seared foie gras with verjus sauce and white grapes
Louis Jadot Chassagne-Montrachet

– le Plat –
coq au vin
red wine braised chicken with pearal onions,
carrots mushrooms, bacon and fresh herbs
Louis Jadot Pommard

– le fromage –
epoisses
cow’s milk cheese, washed rind, burgundy france
Louis Jadot Chateau des Jacques Moulin a Vent

– le dessert –
mousse au chocolat avec crepes
belgian dark chocolate mousse
in homemade crepes with fresh raspberries

Wine Dinner will be limited to thirty guests
88- per guest – reservations only

Freemark Abbey and Cambria Wine Dinner – September 16

September 4th, 2015

Freemark Abbey and Cambria Wine Dinner
Wednesday, September 16 at 7pm

We are excited to announce that Master Sommelier Emily Pappach of Jackson Family Wines will present the wines of the historic Freemark Abbey from Napa Valley and the outstanding wines from Cambria in Santa Barbara. Seating will be limited, the wines are outstanding, and having a Master Sommelier present them is a huge honor for us.

– Menu –

Freemark Abbey Napa Valley Chardonnay

– First Course –
seared diver caught scallops on fried green tomatoes
with guava salsa and almond gazpacho
Cambria Santa Barbara Chardonnay

– Second Course –
mole-roasted duck tacos on with queso fresco, and tomatillo salsa
Cambria Santa Barbara Pinot Noir

– Main Course –
grilled filet mignon with roasted oyster mushrooms, on a bed of serrano ham smashed red potatoes with grilled asparagus
Freemark Abbey Napa Valley Cabernet Sauvignon

– Dessert –
Chocolate Caramel Pots du Creme by 4 Cakes

Wine Dinner will be limited to thirty guests
88- per guest – reservations only

Volland Wine Dinner

September 3rd, 2015

Scott will be the guest chef at a wine dinner presented by Keith Paden of Kobrand Wines at the historic and beautiful Volland Store. This is a rare treat to experience great wines and wonderful, local foods at the beautiful Volland Store.

http://thevollandstore.com/four-olives-chef-dinner/

Specials for the weekend of September 4 and 5

September 3rd, 2015

I will send out the menu for the next wine dinner tomorrow, but we have a Master Sommelier coming in to present the wines from Cambria and Freemark Abbey, and that’s pretty amazing.

Great specials this weekend, hopefully with won’t be too warm to enjoy them. I have a fantastic collection of local products supplied mostly by Nat, who also scored some incredible fresh mozzarella.

Enjoy! – Scott –
– make an online reservation –
Special Entrees – Friday and Saturday
Soup – Roasted Red Pepper
Special – Wester Ross Salmon from Scotland, grilled and finished with local basil pesto aioli, served on a bed of carrot risotto with roasted, spiced baby zucchini.
wine pairing: Fog Crest Chardonnay

Special – Certified Black Angus Filet Mignon grilled with a Bourbon-bacon glaze, served on a bed of roasted garlic smashed red potatoes with grilled asparagus and fresh pea shoots.
wine paring – Roth Alexander Valley Cabernet Sauvignon
This Weekend’s Prix Fixe Menu
Amuse – smoked salmon mousse crostini with fresh chives
Starter – Zingermans fresh mozzarella with local thai basil, local heirloom tomatoes, olive oil and spice.
Entree – grilled Wester Ross Salmon and grilled Filet Mignon
Dessert – Maple walnut bread pudding