Specials for the weekend of July 24 and 25

July 23rd, 2015

Yummy, local corn, lamb racks, and king crab legs, all from the grill. Just the thing for a hot weekend.
We are starting a few new entree items this weekend, including Alaskan Halibut, Ahi Tuna, and a new Scallop dish.
We also added a few new cheeses and some delicious cured meats.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – tomato basil
Special – Alaskan King crab legs glazed with pomegranate butter and grilled, served with grilled fresh, local corn on the cob, and sauteed hearty greens
wine pairing: Limestone Chardonnay South Africa

Special – New Zeland lamb racks roasted with brown sugar-dijon-pistachio glaze, served on a bed of Moroccan-spiced couscous, with grilled vegetables.
wine paring – Wrath Ex Anima Syrah
This Weekend’s Prix Fixe Menu
Amuse – balsamic roasted cremini mushrooms
Starter – local, wild chanterelle mushrooms roasted with rosemary, risotto finished with fresh blueberries
Entree – grilled king crab legs, rack of lamb
Dessert – ricotta pound cake with fresh blueberries and whipped cream.

Specials for the weekend of July 10 and 11

July 9th, 2015

I have wonderful Alaskan Halibut, American Wagu kebabs, great oysters (we have not had these before), fresh artichokes, and Rachel’s dessert is amazing! This is definitely a great weekend to join us at 4 Olives. Stay cool out there!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Avocado Buttermilk Gazpacho

Special – Fresh Alaskan Halibut grilled and finished with sauteed fresh pea shoots, served on a bed of herb and goat cheese mashed Yukon Gold potatoes (locally grown by Scott Brown), with grilled zucchini and grape tomatoes
wine pairing: Fog Crest Russian River Chardonnay

Special – American Wagu (Kobe) Keebabs grilled with maple-Bourbon glaze, served on a bed of wild mushroom riostto.
wine paring – Cru Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – three melon kebabs with Hawaiian lava salt
Starter – fresh artichokes grilled and served with fire-roasted red pepper aioli.
Entree – Grilled Halibut and grill Kobe kebabs
Dessert – Boozy s’mores, graham crust, boozy chocolate mousse, toasted homemade marshmallows

Specials for the weekend of 4th of July

July 3rd, 2015

We will be closed on Saturday, July 4th, but open again for normal hours on Sunday. Please enjoy Independence Day with your families!

Truly wonderful specials this weekend which include fresh Trout and locally-raised corn, and American Kobe flatiron steaks (one of my very favorite dishes that I make).

You won’t want to barbecue all weekend, so please be certain to join us for at least one meal, you want to impress your visiting families anyway, so bring them here.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Watermelon Gazpacho
Special – Fresh trout grilled and finished with walnut-parsley pesto and fresh pea shoots, served on a bed of roasted sweet corn risotto with grilled asparagus.
wine pairing: Fog Crest Russian River Chardonnay

Special – American Wagu (Kobe) flatiron steak, pan seared and finished with spiced brandy-peppercorn cream sauce, served on a bed of chive mashed potatoes with grilled asparagus.
wine paring – Cru Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – fire-roasted red pepper hummus on grilled pita
Starter – locally-raised pork belly kebab, braised in root beer spices, with fresh pineapple and peppadew peppers, served on a bed of cheddar polenta.
Entree – Grilled Trout and Pan-seared Kobe Flatiorn steak
Dessert – lemon icebox tart with blackberry compote

Specials for the weekend of June 19 and 20

June 19th, 2015

I have some great dad friendly specials planned for this weekend. So please be certain to bring in your dad for a special meal this Father’s Day weekend!

Enjoy! – Scott -

Special Entrees – Friday and Saturday
Soup – Roasted Corn Chowder
Special – Fresh, diver-caught sea scallops from Georges Bank, grilled and finished with fresh rosemary and a fire-roasted red pepper sauce, served on a bed of chive mashed Yukon Gold potatoes with grilled zucchini
wine pairing: Fog Crest Russian River Chardonnay

Special – Angus Beef filet mignon finished with bourbon-peppercorn glaze, served on a bed of bacon and cheddar mashed red potatoes with grilled asparagus
wine paring – Vigilance Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – balsamic roasted button mushroom
Starter – pork baby back ribs, roasted with sweet onions and finished with blackberry barbecue sauce, served on a bed of bacon-sauteed micro kale and shaved brussels sprouts.
Entree – Grilled Scallops and Grilled filet mignon
Dessert – fresh berry and pound cake parfait

Specials for the weekend of June 12 and 13

June 11th, 2015

We had some really wonderful Halibut from Alaska come in this week, and the Ahi Tuna from Hawaii also looked great. It is hard to know exactly what to fix to work with the weather, cold and rainy one day or smoldering hot the next. I think that you will enjoy these specials either way. And the special appetizer will be to die for.
With awesome specials, great new wines, and things a little slower these days, this weekend is a great time to come in for a relaxing evening having a wonderful meal.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Avocado Buttermilk
Special – Fresh Alaskan Halibut pan-seared with panko crust, finished with lemongrass beurre blanc sauce, served on a bed of spring onion risotto, with grilled zucchini, fresh pea shoots and edible orchids.
wine pairing: Von Hovel Riesling

Special – Angus Beef short ribs, slow-braised in red wine with aromatic vegetables and fresh herbs, finished with brandied fresh cherries, served on a bed of ginger mashed Yukon potatoes with grilled asparagus.
wine paring – Vigilance Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – watermelon gazpacho
Starter – sesame crusted seared Ahi tuna finished with rainbow micro greens, and served on a bed of fresh hearty greens sautéed in Asian glaze.
Entree – Pan-seared Alaskan Halibut, braised Angus Short Rib
Dessert – peach bread pudding with salted caramel sauce

Specials for the weekend of June 5 and 6

June 5th, 2015

Through an interesting series of events, I am able to offer some wonderful, super-fresh Hawaiian fish this weekend. With that coming together at the last second, we decided to assemble a wonderful sashimi plate as the special appetizer. This fish will be top notch, don’t miss out!

That means that the special is Hawaiian Striped Marlin, also known to the locals as Nairagi. This fish is wonderfully rich, yet not overpowering, a result of its cool habitat and deep water diet. If you haven’t had it before it is simply awesome.

I also have some great pork chops that I will be serving on a bed of Brussels sprouts, which has quickly before a real favorite around here.

If you are lucky and come in early on Friday, we still have a few filets of the Copper River Salmon to offer, they are as red as mahogany, and taste incredible.

I have a few new wines, but of particular interest are the Evening Land Wines from Oregon. I barrel sampled these wines in Oregon in 2012, and I have been waiting for this release, perhaps the finest Pinot Noirs and Chardonnays I have ever had from the US!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Chilled Cucumber with lemon oil
Special – Fresh Hawaiian Nairaji (striped marlin) grilled with ponzu glaze, finished with fresh pea shoots and radicchio in mango vinaigrette, served on a bed of lobster-corn-spring onion risotto with grilled zucchini.
wine pairing: Von Hovel Riesling

Special – Grilled, Heritage breed pork chops with rum glaze and pistachios, served on a bed of apple cider sauteed Brussels Sprouts.
wine paring – Ponzi Tavola Pinot Noir Oregon

This Weekend’s Prix Fixe Menu
Amuse – smoked trout mousse crostini
Starter – sashimi plate with Hebi (spearfish), Nairaji (striped marlin), Copper River salmon, and Teriyaki Opah cheeks (moonfish), with daikon, and seaweed salad.
Entree – Hawaiian Striped Marlin, Grilled Pork Chops
Dessert – Creme Brulee Duo with Maple and Chocolate

Specials for the weekend of May 29 and 30

May 28th, 2015

COOPER RIVER SALMON!
It’s the time of year for our first of the season arrival of Cooper River Salmon from Alaska. This rare treat is only available for a few weeks each year. The Cooper River is the fast-moving, ice-cold runoff from the snowy mountains in Alaska. Salmon that want to spawn here must work hard to make it up to the headwaters, and this means that they eat like crazy before moving upriver. It is these conditions of pure water and richly fed fish that make Cooper River Salmon the most sought after salmon in the world. I may only have one more shot at these guys, and the first of the season are usually the richest in flavor. Don’t miss out!

Everything looks wonderful to me this weekend! Great specials, one of the fan favorite soups, and Rachel’s dessert looks fantastic. We will probably even be able to open the windows on the patio.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Crab bisque
Special – Ultra-fresh, Copper River Sockeye Salmon, pan-seared with polenta crust and finished with cucumber-dill sauce, served on a bed of sauteed green beans with shallots.
wine pairing: Novellum Chardonnay

Special – Grilled, Black Angus beef kebabs with grilled tomatoes, onions, artichokes, mushrooms, and zucchini, served on a bed of pesto-infused basmati rice.
wine paring – Na Vota Ruche Italian Red

This Weekend’s Prix Fixe Menu
Amuse – herb-deviled quails eggs
Starter – Prince Edward Island mussels steamed in white wine with fresh herbs and tomatoes
Entree – Alaskan Copper River Salmon, Grilled Kebabs
Dessert – Cheesecake Flan with fresh berries

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