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

Specials for the weekend of February 27-28

February 26th, 2015

Some really fantastic specials this weekend, I spiced it up a bit with a little influence from India and the Middle East. Pair that with California Halibut, Locally-raised Lamb, and Rachel’s incredible dessert, and this is the perfect weekend to come in.

Contrary to what is being said, there are still Speakeasy memberships available at the Gold and Silver levels, the Founders level is sold out. We will open our doors (secretly) next week!

Contact me for more information or a tour if you are interested.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – pan-seared California Halibut finished with green curry sauce and a cucumber-mint salsa, served on a bed of roasted garlic and caulifower puree with grilled zucchini.
wine pairing: Gobelsberger Austrian Rose’

Special – Grilled lamb kebabs (locally-raised on the Mertz farm), with grilled vegetable kebabs, served on a bed of Moroccan couscous.
wine pairing – Pyren Shiraz

This Weekend’s Prix Fixe Menu
Amuse – paneer cheese with sweet curry
Starter – sauteed asparagus with ginger sauce and sheeps milk cheese.
Entree – Seared California Halibut and Grilled Lamb Kebabs
Dessert – cornmeal cake with honey-citrus roasted pineapple, pistachios, and creme anglais

Specials for the weekend of January 23-24

January 22nd, 2015

I am certainly enjoying this unseasonably warm weather, and crafting specials that are a little more spring like, than winter.

Valentines Day is fast approaching, if you don’t want to get in trouble with your significant other, you might want to make those reservations right away!

I have some incredible Halibut in for this weekend, and Pork Osso Buco from Craig and Amy Good’s farm in Olsburg. These are definitely specials that you won’t want to miss! And Rachel’s dessert is worth breaking whatever New Year’s resolution you made!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – French Onion with Gruyere

Special – Pan-seared Atlantic Halibut finished with chili oil and parsley-walnut pesto, served on a bed of pan-wilted baby spinach and chive mashed Yukon potatoes.
wine pairing: Landmark Overlook Chardonnay

Special – Locally-raise Duroc pork osso buco slow braised in white wine with aromatic vegetable and fresh herbs, served on a bed of saffron risotto with grilled asparagus
wine pairing – Bramare Malbec Argentina

This Weekend’s Prix Fixe Menu
Amuse – chilled sweet pea soup
Starter – butternut squash ravioli with brown butter sage sauce
Entree – pan-seared Atlantic halibut, local pork osso buco
Dessert – sticky toffee pudding cake

Specials for the weekend of January 16-17

January 15th, 2015

We have noticed that a lot of you have been staying home to watch bowl games and avoiding going out because of how cold it has been. Well, the games are over and it’s finally supposed to be nice this weekend, so we expect to see you all here!

Really, it isn’t too early to book your reservation for Valentine’s Day. We will be offering a special prix fixe menu with a complementary glass of champagne, the menu is available on the website.

The locally-raised pork chop is on the menu now. These heritage breed pigs yield the finest pork chops in the world, and thus we kept the preparation simple to highlight the natural flavors. You won’t go home hungry after eating one of these!

Really exciting specials this weekend! Some flavors and combinations you haven’t seen for a while, and definitely some of my favorite winter treats here!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Roasted Red Pepper

Special – Pan-seared black sea bass from the icy cold waters of New Bedford, finished with sweet pea puree and morel-cream sauce, served on a bed of cider-poached carrots and grilled asparagus finished with chive oil.
wine pairing: Landmark Overlook Chardonnay

Special – Grilled Kansas City Angus strip steak, finished with verjus-demi glace, served on a bed of pan-wilted baby spinach and roasted Yukon Gold potatoes with cremini mushrooms and shallots with sage.
wine pairing – Cru by Vineyard 29 Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – obannon goat’s milk cheese, ciabatta, house mint jelly
Starter – spanish chorizo and white bean soup with poached egg
Entree – pan-seard black sea bass, grilled kc angus strip steak
Dessert – lemon pudding cake with fresh berries

Valentine’s Day Specials 2015

January 14th, 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 wild boar ragout and cremini mushrooms with potato gnocchi, shaved parmesan cheese
-
cheese monger trio – a selection of three cheeses, smoked tomato jam, candied pecans, chai-pickled grapes, and toasted ciabatta

- Entree (please select one) -

kansas-raised angus filet mignon grilled, finished with morel-cream sauce, on white truffle mashed yukon gold 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) –

caramel apple bread pudding
-
tiramisu cheesecake
-
los dobos chocolate-caramael torte

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 2-3

January 1st, 2015

Happy New Year!

We will be closed on New Year’s Day, then reopen Friday for normal hours 4pm to 11pm.

Special Entrees – Friday and Saturday
Soup – Tomato and Basil

Special – sous vide poached cold water lobster tail with champagne-butter-tarragon sauce, served on whipped chive potatoes, grilled asparagus
wine pairing: DeLoach Russian River Chardonnay

Special – certified black angus KC Strip steak grilled, finished with porcini mushroom-cream sauce, on white truffle mashed yukon gold potatoes, grilled asparagus
wine pairing – Tamarack Cellars Washington Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – chilled english pea soup
Starter – wild mushroom risotto with roasted wild mushrooms,
fresh herbs, and gorgonzola dolce cheese
Entree – Poached Lobster Tail, and Grilled KC Strip
Dessert – fresh raspberry swirl cheesecake

New Year’s Eve Specials 2014

December 24th, 2014

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 gorgonzola dolce 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 Époisses de Bourgogne ripened cheese, spiced apple marmalade, candied walnuts, and homemade focaccia

– Entree (please select one) -

kansas-raised angus filet mignon grilled, finished with morel-cream sauce, on white truffle mashed yukon gold 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) –

triple layer Belgian chocolate mousse cake

fresh raspberry swirl cheesecake
-
lemon blueberry tiramisu

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
Closed New Year’s Day