Specials for the weekend of May 22 and 23

May 22nd, 2015

The Greek Wine Dinner is sold out, sorry.

I have some wonderful Halibut this weekend, and I wrote specials anticipating a sunny, warm weekend, so perhaps this will brighten up the cloudy sky! Great specials anyway.

Enjoy! – Scott –

Soup – Cream of Celery

Special – Fresh, Alaskan Halibut, pan-seared with panko crust, finished with mango-red pepper salsa, served on a bed of fire-roasted green chile polenta, with grilled zucchini
wine pairing: Von Hovel Riesling Kabinet

Special – Grilled, Kansas Filet Mignon with Chimichurri sauce, served on a bed of walnut pesto-infused whipped potatoes, with grilled asparagus.
wine paring – Norton Reserve Malbec

This Weekend’s Prix Fixe Menu
Amuse – smoked trout mousse crostini
Starter – Blue crab and avocado guacamole with blue corn chips
Entree – Alaskan Halibut and Grilled Filet Mignon
Dessert – Lemon Pudding Cake with fresh berries

Specials for the weekend of May 15 and 16

May 15th, 2015

We have a lot of reservations for the Greek Wine Dinner on May 27. These wines are amazing, and will be presented by someone who truly loves wines. Do not miss out.

We have some really wonderful specials this weekend, but you may want to join us on Sunday or Monday as it is fairly busy with Graduation parties.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Basil

Special – Fresh, Wester Ross Salmon from Scotland, grilled with red pepper-orange glaze, served on a bed of wild rice and corn risotto, with grilled asparagus.
wine pairing: De Wetshof Limeston Hill Chardonnay

Special – Grilled, dry-aged Angus KC Strip with peach-Bourbon glaze, served on a bed of Local Cheddar-bacon mashed Yukon Gold potatoes with grilled asparagus.
wine paring – Norton Reserve Malbec

This Weekend’s Prix Fixe Menu
Amuse – Balsamic marinated roasted cremini mushroom
Starter – Avocado-buttermilk gazpacho with Crab Salad
Entree – Wester Ross Salmon and KC Strip Steak
Dessert – Peanut butter-Chocolate Mousse

Greek Wine Dinner – May 27

May 10th, 2015

Greek Wine Dinner
Wednesday, May 27 at 7pm

We are excited to announce that Drew Hendricks, of Standard Beverage, will be hosting a wine dinner at 4 Olives on May 27 at 7pm. Drew is a good friend and we are excited to have a Master Sommelier hosting the dinner. These wines are amazing. Up until just a few weeks ago the only Greek wines in Kansas were, well kind of boring. Drew brought in a solid list of bright and floral whites, crisp rose’, and delicious reds. We have added all of these wine to our list, but I was so inspired by the quality that I though we should host a dinner to highlight the wines (and hear the names pronounced correctly).

- First Course -
Artichoke Phyllo Tirangles
Kir-Yianni Akakies Rosé

- Salad Course –
Greek Summer Salad
Skouras Moscofilero

- First Main Course -
Mussels with white wine sauce, tomatoes and fresh herbs
Domaine Sigalas Santorini Assyrtiko

- Main Course -
Beef Kebabs with Artichokes and Pine Nuts
Alpha Estate Xinomavro

- Dessert -
Apricot and Chocolate Custard Cake
Domaine Sigalas Vin Santo

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

Specials for the weekend of May 8 and 9

May 8th, 2015

4 Olives Wine Bar Newsletter

Even before I send out an e-mail with the full menu, the Greek wine dinner is selling out quickly. The cost will be $78, and the dinner will be presented by Master Sommelier Drew Hendricks.

This weekend I have some wonderful Red Snapper from Florida, fresh-cut veal chops with porcini mushrooms, and some incredible French breakfast radishes grown locally by Chef Nat at Piccalilli Farm (catch him at the Farmer’s Market this weekend too). It is a great weekend to join us.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Cream of Artichoke

Special – Fresh, Florida Red Snapper pan-seared and finished with lemon-caper-shallot beurrre blanc sauce, served on a bed of chive mashed Yukon Gold potatoes with pan-wilted baby spinach.
wine pairing: Mulderbosch South Africa Sauvignon Blanc

Special – Grilled fresh-cut Veal chop, finished with porcini-shallot-cream sauce, served on a bed of fresh morel mushroom risotto with grilled asparagus.
wine paring – Benziger Sonoma Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – watermelmon shooter with pop rock sugar
Starter – Roasted locally-grown French breakfast radishes served on a bed of radish greens with sea salt and toasted butter.
Entree – Fresh Red Snapper, and Veal Rib Chops with Morels
Dessert – Dulce de Leche

Specials for the weekend of April 17 and 18

April 17th, 2015

Springtime means many things to many people, but to me what always stands out is fresh morel mushrooms! We will have our tempura morel mushrooms with fire-roasted red pepper sauce, fresh, first-of-the-season Alaskan Halibut with morels, and I brought back those USDA PRIME KC Strips to serve with sauteed morel mushrooms. The mushrooms will bump up the price of the specials a little this weekend, but they are worth it!

I have a new wine by the glass that I am simply in love with. Rozeta Corbières an old vine carignon from Languedoc, France. This wine is spicy, full-bodied, but still elegant, and since it works well with morel mushrooms (I know this from personal experience today), it is the perfect wine for this weekend. Check it out soon, as we only have a few cases in Kansas.

There are still a few spots open for the Rombauer wine dinner. I think you will be very sad if you miss this dinner and hear about it from your friends and coworkers.

Mother’s Day is coming up soon. We are always open on Sundays for dinner, but are also open for brunch that day. This is the last brunch we offer this year, and perhaps the last time I will offer brunch again (my staff are really not morning people!).

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup -tomato and basil soup
Special – Fresh Alaskan Halibut pan-seared and finished with sauteed fresh morel mushrooms, shallots and thyme, on a bed of sweet pea risotto, grilled asparagus.
wine pairing: De Westhof South African Chardonnay

Special – Black Angus USDA PRIME KC Strip steak grilled and finished with sauteed fresh morel mushrooms, shallots and thyme, roasted garlic mashed red potatoes, grilled asparagus.
wine paring – Rozeta (old vine Carignon) Corbières France

This Weekend’s Prix Fixe Menu
Amuse – chilled sweet pea soup
Starter – Fresh, wild, morel mushrooms tempura with fire-roasted red pepper aioli sauce, lemon and parsley
Entree – Alaskan Halibut with morels and Prime KC Strip Steaks
Dessert – Belgian Chocolate Terrine with fresh raspberry and mint whipped cream

Rombauer Wine Dinner – Thursday, April 23 at 7pm

April 7th, 2015

Thursday, April 23 at 7pm

We are excited to announce that Dave Zinni, of Rombauer Vineyards, will be hosting a wine dinner at 4 Olives on April 23 at 7pm. You probably know Rombauer for their famous Carneros Chardonnay, but all of their wines are equally excellent. These are big wines, and I have put together a menu to compliment the wines. We are especially lucky to have the Diamond Cabernet Sauvignon for the dinner, you don’t get to see it too often. The Rombauer family has a rich culinary tradition, earlier generations made wine in Germany, and their aunt even wrote the Joy of Cooking! This promises to be a fun dinner with fantastic wines.

- Amuse –
Porcini mushroom risotto
Rombauer Napa Valley Merlot

- First Course -
Seared Scallop finished with papaya salsa on a bed of fire-roasted red pepper polenta
Rombauer Carneros Chardonnay

- Second Course -
Blackberry barbecued Wester Ross Salmon on bacon sauteed kale
Rombauer El Dorado Zinfandel

– Entree –
Herb-crusted roasted beef tenderloin on wild mushroom risotto with grilled asparagus
Rombauer Diamond Selection Napa Valley Cabernet Sauvignon

- Dessert –
Stilton Blue Cheese Cake with wildflower honey

Rombauer Wine Dinner will be limited to twenty four guests
78- per guest – reservations only

Easter Sunday Brunch and Dinner

March 24th, 2015

This year we are accepting half as many reservations to provide the best service possible. We are offering a new menu!

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

- Brunch Menu -

Grilled Duroc Pork Chop and Eggs 18-
locally-raised duroc pork loin 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 and spice, on a bed of country grits made with aged white cheddar.

Scallops and Crepes 16-
sautéed bay scallops and cremini mushrooms, with smoked gouda béarnaise sauce house-made crepes with fresh chives, and fresh fruit salad.

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.

Five Pepper Burrito 12-
fire-roasted peppers and chiles, fresh-made chorizo sausage, scrambled eggs, queso freso, homemade salsa, served with herb roasted red potatoes.

Buttermilk Pancakes with Fresh Blueberries 12-
four made-to-order buttermilk pancakes with fresh blueberries, toasted almonds, whipped cream, real maple syrup. fresh, local breakfast sausage.

Country Breakfast 12-
two eggs prepared to order in any style, two slices of smoked bacon or sausage links, roasted red potatoes.

Artichoke and Ham Omelet 14-
three egg omelet, with roasted fresh artichokes, locally-raised Duroc ham, and swiss cheese. with roasted red potatoes.

Cheese and Fruit Plate 9-
fresh, cut fruit salad with weibe reserve cheddar, bonne bouche, danablu.

Homemade Cinnamon Roll 4-
fresh made this morning by Rachel, a great appetizer or dessert.

Side of Fresh Fruit 5-
fresh cut cantaloupe, watermelon, pineapple, grapes, strawberries.

4-Kids Breakfast 6-
one egg any style. toast, with applewood bacon, fresh sausage

Wheat or Sourdough Wheatfields 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 March 20 and 21

March 20th, 2015

I think the patio would be the best place to enjoy the specials I am offering this weekend.
I was feeling a bit like some Asian fusion, so here are specials that touch on almost every country, tasty.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Carrot and Ginger

Special – Grilled Westeross Salmon from Scotland with sambal chile and orange glaze, served on a bed of Jasmine rice with ginger and red peppers, and ponzu glazed grilled baby bok choy.
wine pairing: Sella and Mosca Vermentino

Special – Mongolian slow-braised lamb shoulder with buckwheat soba noodles, grilled spring onions, and grilled vegetable satay.
wine pairing – Pyren Shiraz

This Weekend’s Prix Fixe Menu
Amuse – Chinese bittersweet melon with Hawaiian lava salt
Starter – Hawaiian Ahi tuna poke with sesame
Entree – Grilled Westeross Salmon and Mongolian Lamb
Dessert – Mango Cheesecake

Specials for the weekend of March 13 and 14

March 12th, 2015

I found some beautiful Sea Bass
California Halibut, USDA PRIME ribeye steaks, beautiful weather, how could the weekend look any better?

The Speakeasy is now open! Text 785-324-2840 for more information.

There ended up being a schedule conflict and so we are going to have to reschedule the wine dinner, I will send up an update as soon as I have more information.

The very prestigious publication The Culture Trip has selected 4 Olives as one of the Ten Best Restaurants in Kansas! We would like to thank them for the great honor!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – pan-seared California Halibut with nettle leaves, served on a bed of steamed Basmati with wild ramps, grilled zucchini.
wine pairing: Cliff Lede Sauvignon Blanc

Special – Grilled USDA PRIME ribeye steak with roasted shallot butter, served on a bed of wild mushroom risotto with grilled asparagus
wine pairing – Cru Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Roasted Red Pepper gazpacho
Starter – fennel pollen crusted seared sea scallops served on a bed of celery root puree with brown butter sauce
Entree – Seared California Halibut and Grilled Prime Ribeye
Dessert – Lemon pudding cake with fresh berries

Specials for the weekend of March 6 and 7

March 6th, 2015

I found some beautiful Sea Bass and USDA PRIME ribeye steaks for the specials this weekend. I am certain if you miss these, you will be very sad for some time!

The Speakeasy is now open! Founder’s memberships are sold out, but we have a few Gold level memberships and plenty of Silver level memberships still available. Please take a look at our Facebook page for more information.

Rachel is making maple-bacon cupcakes in the bakery on Friday and she also has macaroons on Saturday (which are incredible).

Enjoy! – Scott -

Special Entrees – Friday and Saturday
Soup – Roasted Red Pepper
Special – pan-seared Atlantic Sea Bass finished with wild ramp pesto served on a bed of roasted Brussels sprouts and brown rice with prosciutto with grilled zucchini.
wine pairing: Cliff Lede Sauvignon Blanc

Special – Grilled USDA PRIME ribeye steak with Bourbon-peppercorn sauce, served on a bed of smashed red potatoes with bacon and cheddar, grilled asparagus
wine pairing – Cru Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – spinach pesto hummus on cucumber
Starter – sunchoke soup
Entree – Seared Sea Bass and Grilled Prime Ribeye
Dessert – Raspberry financiers, almond butter cakes with fresh raspberries, served with chantilly cream