Specials for the weekend of December 19-20

December 18th, 2014

Every Friday, Saturday & Sunday from Dec 6th- Dec 21st. Horse-drawn carriage rides around the downtown area run from 5pm to 8pm and are free. Pick up is at 3rd and Poyntz. There will be a white tent with heat and some seating located in the plaza area. Canned food and cash donations to the Manhattan Emergency Shelter are appreciated.

I am a huge fan of Monchong, the ultra-fresh white fish from Hawaii, and it’s rich, buttery sea bass-like flavor. The other special is just as awesome, the once a year pomegranate pork chops!

Make certain to make your New Year’s Eve reservations soon, we are filling up quickly for our special menu (which I will send out next week).

The perfect gift – 4 OLIVES GIFT CARDS!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Basil

Special – Grilled Hawaiian Monchong with lemon-parsley beurre blanc, ginger spring onion basmati rice, and grilled baby bok choy.
wine pairing: DeLoach Russian River Chardonnay

Special – Cider-brined, locally-raised, grilled pork long bone chops (massive), finished with fresh pomegranate relish and wild rice risotto.
wine pairing – Sheridan Washington Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – hot, spiced Kansas cider
Starter – pan-seared scallops on a bed of pan-wilted baby spinach finished with saffron-vanilla sauce
Entree – Grilled Hawaiian Monchong, and Grilled Pork Chops
Dessert – mascarpone mousse cake with cranberry-port compote

Specials for the weekend of December 12-13

December 11th, 2014

SATURDAY DECEMBER 13 K-STATE GRADUATION – OPEN 11AM to 11PM

Every Friday, Saturday & Sunday from Dec 6th- Dec 21st. Horse-drawn carriage rides around the downtown area run from 5pm to 8pm and are free. Pick up is at 3rd and Poyntz. There will be a white tent with heat and some seating located in the plaza area. Canned food and cash donations to the Manhattan Emergency Shelter are appreciated.

We are offering some really fantastic specials this weekend that are a perfect compliment to the holiday season!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Grilled Wester Ross Salmon with honey-single malt Scotch glaze, served on a bed of wild rice and carrot pilaf with grilled asparagus.
wine pairing: Mount Eden Chardonnay

Special – Kansas Filet Mignon grilled wrapped with prosciutto, stuffed with aged Parmesan cheese, finished with balsamic reduction, served on a bed of saffron risotto with grilled asparagus.
wine pairing – Sheridan Washington Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – fresh mozzarella and grape tomato keebab
Starter – roasted pumpkin ravioli with sage-brown butter-cream sauce and chopped walnuts.
Entree – Grilled Wester Ross Salmon, and Grilled Filet Mignon
Dessert – peanutbutter-chocolate mousse torte

21st Amendment Day Celebration

December 5th, 2014

Tonight, December 5

On December 5, 1933 the 21st Amendment to the Constitution was ratified, repealing the 18th Amendment after thirteen years of Prohibition. We will celebrate this event by serving up some REALLY forgotten prohibition-era classic cocktails, and running them and depression era prices! So don’t be a flat tire, get dolled up and get a wiggle on to 4 Olives. Ya might just leave half seas over! And How.
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To celebrate the special day, you might also want to check out this facebook page with an upcoming Manhattan speakeasy!

https://www.facebook.com/speakeasy324

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- Repeal Day Special Cocktail Menu –
Hanky Panky
Jack Rose
La Foridita Daiquiri
Twelve Mile Limit
Bee’s Knees
Scofflaw Cocktail
Mary Pickford

Specials for the weekend of December 5-6

December 5th, 2014

Hawaiian Wahoo and Filet Mignon, this is definitely a great weekend to stop by for the specials!
Friday, I will send out a separate e-mail about December 5 being repeal day. This is a special holiday for us to celebrate the legal consumption of distilled spirits, and with all of our classic cocktails it’s hard to think of a better place. Well, maybe there is a soon to open speakeasy that might also have some new photos on it’s facebook page as well…

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Tomato and Basil

Special – Grilled Wahoo with grapefruit-coriander glaze, served on a bed of green curry spiced sweet potatoes and with grilled zucchini
wine pairing: Von Hovel Riesling Kabinet

Special – Black Angus Filet Mignon grilled with almond-parsley pesto glaze, served on a bed of roasted wild mushroom risotto with grilled asparagus
wine pairing – Saldo Zinfandel

This Weekend’s Prix Fixe Menu
Amuse – Smoked Trout Mousse crostini
Starter – Mexican cola and chile braised pork shoulder served on a bed of creamy cheddar polenta
Entree – Grilled Wahoo, and Grilled Filet Mignon
Dessert – Grasshopper Torte

Specials for the weekend of November 28-29

November 28th, 2014

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

Tired of doing dishes and cooking for your family? Maybe you are just getting cabin fever or exhausted from 5am Black Friday shopping. How about a nice night out at 4 Olives? I have some great specials with beef and salmon (not turkey or ham). Let us do the cooking and keep your kitchen clean!

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Roasted Butternuts Squash

Special – Grilled Wester Ross Salmon from Scotland with ginger glaze, served on a bed of Thai curry mashed sweet potato puree with grilled zucchini.
wine pairing: Chappellet Chenin Blanc

Special – Black Angus Filet Mignon grilled with coffee-chile glaze, served on a bed of bacon-cheddar smashed red potatoes with grilled asparagus.
wine pairing – Saldo Zinfandel

This Weekend’s Prix Fixe Menu
Amuse – Spiced Hot Apple Cider
Starter – Seared Foie Gras with sauteed medjool dates and port wine reduction on a bed of baby arugula with orange vinaigrette and camembert
Entree – Grilled Wester Ross Salmon, and Grilled Filet Mignon
Dessert – Pumpkin Bread Pudding

DeLoach Estate Russian River Wine Dinner – December 3

November 27th, 2014

We are excited to announce that John Grasse, of DeLoach Estate Vineyards, will be hosting a wine dinner on December 3 at 7pm. DeLoach is a fantastic winery from the Russian River Valley, and was one of the very first wine dinners I ever hosted will working at Standard Beverage, so I have enjoyed these wines for over twenty years now. The OFS wines are the DeLoach reserve level wines, officially it stands for Our Finest Selection, but you can ask John what it really means at the dinner! This is the last wine dinner of 2014, with great wines and foods you won’t want to miss!

- Amuse –
Smoked Trout Mousse
DeLoach La Riene Chardonnay Sonoma Coast

- First Course -
Seared Scallop Celery Root Puree with roasted apple-brandy-cream sauce
DeLoach OFS Chardonnay Russian River Valley

- Second Course -
Mexican Cola and smoked chile-braised pork shoulder
on creamy cheddar polenta
DeLoach Estate Zinfandel Russian River Valley

– Entree –
Herb-crusted roasted beef tenderloin on
wild mushroom risotto with grilled asparagus
DeLoach OFS Pinot Noir Russian River Valley

- Dessert –
Chocolate Hazelnut Torte with Creme Anglais

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

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