On May 12 we will be open from 11am to 11pm.

With our large private dining rooms, and innovative, local menu items, 4 Olives is the perfect location for your Graduation Celebration!

Special Prix Fixe menus are available for almost any budget!

I hope you all enjoyed your spring break, there was certainly enough rain this week to get the garden started!

A good friend of the restaurant pointed out that I have not done any classic surf and turf type of specials recently and he would like to see one. So I am bringing in some Alaskan King Crab Legs this weekend and running a filet mignon special as well. These two entrees can be combined into one “Deuce”. Certainly not a weekend to be missed!

We are now serving only freshly baked breads from the WheatFields Bakery at 4 Olives. Currently I will offer the wonderful multi-grain or walnut-raison breads, and we are using their ciabatta for all of our crostini, bruschetta, and bread with our cheeses. Serving WheatFields breads is in keeping with our philosophy here at 4 Olives; serving local products and using only the best available.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Alaskan King Crab legs grilled with pomegranate gastric, served with tomato and parsley risotto and grilled zucchini.
wine pairing – J Estate Russian River Valley Chardonnay

Special – Faux-smoked filet mignon (marinated with shallots and Isla Single Malt Scotch) grilled and served on a bed of creamy polenta with Maytag Blue cheese, and grilled asparagus
wine pairing – Honig Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Homemade hibiscus-mint soda
Starter – Cold-smoked Nova Scotia Salmon with herbed goat cheese and toasted WheatFields Ciabatta
Entrees – King Crab Legs grilled, or faux-smoked Filet, or BOTH
Dessert – Double Chocolate Bread Pudding served warm with homemade caramel

Easter Sunday April 8, 2012

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

- Brunch Menu -

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

Lobster and Spinach Omelet 16-
cold water lobster folded into an omelet with crème fraiche, chives, and fresh baby spinach in béchamel sauce, served with fresh fruit in honey.

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.

Tuscan Frittata 12-
roasted red peppers, balsamic-caramelized sweet onion, a blend of fresh herbs, goat cheese, and eggs, finished with baby arugula greens.
add pan-seared andouille sausage. 6-

Smoked Salmon Crostini 14-
smoked salmon from scotland, served on grilled ciabatta bread with crème fraiche, capers, and minced shallots, served with fresh fruit salad.

Wheatfields French Toast with Pecans 12-
locally-baked wheatfields walnut raison bread, fresh-ground spices, real maple syrup with roasted pecans. slices of bacon or sausage, fresh fruit.

Sautéed Fruit Crepes 9-
fresh fruit marinated in honey, sautéed with grand marnier, served in grilled crepes with fresh huckleberry-yogurt sauce and crunchy granola.

Spinach and Mushroom Quiche 12-
a fresh quiche with philo dough crust, sautéed cremini mushrooms and fresh spinach, baked into a light egg custard. served hot or cold.

Country Breakfast 9-
two eggs prepared to order in any style, two slices of applewood smoked bacon or sausage links, and herb roasted red potatoes.

Omelet of Your Choice 9-
three egg omelet, with your choice of ham, bacon, sausage, green onion, tomato, mushroom, and red pepper. served with roasted red potatoes.

Cheese and Fruit Plate 8-
fresh, hand cut fruit salad with st andre brie, alma cheddar, and gruyere.

Fresh Fruit Plate 6-
selection of fresh, hand cut fruits tossed in a honey sauce.

4-Kids Breakfast 5-
one egg any style. toast, with applewood bacon, or sausage

WheatFields White or Wheat 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

I feel a little crazy this weekend, running somewhat rich Irish dishes when it is going to be so warm and sunny out. But I know so many of our guest wait practically all year for me to do this menu, so enjoy (and I will run some fun spring dishes next week).

I did feel like I needed to run a somewhat more authentic menu, so instead of just doing corned beef, I added a few traditional touches like barley and embraced Ireland’s fantastic seafood (it is an island after all with some of the greatest seafood in the world).

One thing I am certain you will want to sample this weekend is one of our wonderful Irish Whiskeys, and we have plenty to chose from already (and I just added a few new offerings). Perhaps an sampler flight?

Please remember to make your reservations soon for Easter Brunch. I added a bunch of fantastic new items to the menu. I am planning on taking a lot less reservations this year to slow things down a bit and make certain everyone has a fantastic time. That said, I know we will book up even faster, and I definitely want the loyal e-mail readers to have first crack at it.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Irish Cheddar Soup with pumpernickel crouton
Special – Fresh Wester Ross Salmon grilled with an Irish Whiskey-clover honey glaze, served on a bed of barley risotto with wild mushrooms and grilled asparagus
wine pairing – J Estate Russian River Valley Chardonnay

Special – Corned beef slow-braised with spices, carrots, shallots, green apples, and red potatoes, finished with Irish Stout gravy and served on a bed of baby cabbage sauteed in apple cider vinegar
wine pairing – Yalumba Barossa Grenache

This Weekend’s Prix Fixe Menu
Amuse – smoked trout mousse on crostini
Starter – fresh Prince Edward Island mussels steamed in garlic-Guinness broth with fresh herbs, shallots and lemon
Entrees – whiskey-honey glazed salmon, braised corned beef
Dessert – Chocolate stout cake filled with dark chocolate ganache and topped with Bailey’s Irish Buttercream

We are truly honored to be able to announce that our great friend Pete Perry, general manager of Dana Estates, will be coming in from Napa Valley to host a DANA wine dinner on April 24. Often I am asked about my favorite wines, and it is almost impossible to pick a favorite, but last year’s DANA Lotus Vineyard Cabernet Sauvignon, was the single greatest wine I have ever had from the new world. It ranks as one of the ten greatest wines I have ever had. It is just that good. Dana wines are also harder to find than an albino unicorn drinking from the fountain of youth. Ultra-high levels of quality lead to miniscule production numbers (often less than 100 cases), and ratings typically above 95 points. Last year’s Lotus Vineyard received 100 points from the Wine Advocate (and I think it was under-rated). Dana focus is on ultimate quality from single vineyard Estate wines. Super star winemaker Philippe Mekla crafts the grapes into wines at DANA. Philippe has made wines at Chateau Haut Brion, Badia a Coltibuono, Dominus, Chateau Petrus, Bryant Family, Seavey, Vineyard 29 (who are graciously providing us with their amazing Sauvignon Blanc for the dinner, rarely seen outside of the winery), and his own label Metisse. This will be an event you will never forget. The wines are expensive, but four wines and a five course dinner are still less than what a single bottle of Dana will cost you (if you could find one) Two words… Worth It! Please join us for this extraordinary event!

- Amuse –
seared ahi with watermelon and green tea-miso

- First Course -
cream of artichoke soup with armagnac and toasted hazelnuts
Vineyard 29 Napa Valley Sauvignon Blanc

- Second Course –
new zealand king salmon medallion wrapped in aged serrano ham
and pan-seared served on a bed of pan wilted baby spinach with
portabella mushroom-red wine broth
Dana Estates Helms Vineyard 2005 Cabernet Sauvignon
Rutherford, Napa Valley

- Third Course –
locally-raised lamb rack pan-seared with aromatic spices served on a bed of parsley pesto couscous finished with chive oil and roasted red pepper coulis
Dana Estates Hershey Vineyard 2008 Cabernet Sauvignon Howell Mountain, Napa Valley

- Entree -
locally-raised american bison filet mignon pan-seared with a honeycomb-cabernet glaze, finished with fresh morel mushroom “rings” spring onions, roasted red pepper coulis and chive oil. served on a bed of parsnip and yukon gold potato puree with grilled asparagus
Dana Estates Lotus Vineyard 2008 Cabernet Sauvignon Napa Valley

- Dessert -
Dessert Trio – lemon meringue beehive, chocolate pots de creme with
orange-scented whipped cream, and citrus financier with fresh raspberries

Dana Wine Dinner will be limited to twenty four guests
198- per guest

Reservations Only

I’m feeling in the mood for some treats Southern style. SO all of the specials have the flair of the south in them. Some great scallops with pecans, and some of Craig and Amy Good’s wonderful Duroc Pork Chops, grilled with an applebutter-bourbon glaze. Plus, how can you resist shrimp and grits as the appetizer? Especially when I am using our fantastic new Welsh Cheddar to spice it up!

Plenty of new things this week as well. Two new appetizers, two new cheeses, two new wines by the glass and ten new wines on the list.

I have the Dana Wine Dinner menu ready to send, but I am waiting until Sunday to let all of you on the e-mail list have first shot. I have not sent out the e-mail yet, but only 14 spaces remain open! If you want to see the menu before Sunday, give me a call. It’s going to be EPIC.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Roasted Corn Chowder
Special – Ultra fresh, Georges Bank scallops, pan-seared with pecan crust finished with bourbon-butter sauce, served on a bed of spiced, mashed sweet potatoes and grilled zucchini.
wine pairing – J Estate Russian River Valley Chardonnay

Special – Locally-raised Duroc Pork rack, brined in apple cider and grilled with an applebutter-bourbon glaze, finished with shaved fresh fennel with orange, served on a bed of balsamic-glazed Brussels sprouts.
wine pairing – Yalumba Barossa Grenache

This Weekend’s Prix Fixe Menu
Amuse – corn meal cakes with fire-roasted green chiles
Starter – pan-seared shrimp with spring onions, parsley, ripe tomatoes, and lemon, served on a bed of grits with Welsh Cheddar
Entrees – pecan-crusted scallops, applebuttter-glazed duroc pork chops
Dessert – Lemon Icebox Tart – graham crust, tart lemon filling, finished with whipped cream and blackberry drizzle

Really exciting specials this weekend! Some locally-raised duck from the Good Shepherd Farms, and super-fresh Blue Snapper from the North Coast of Australia. This is certainly a weekend you will not want to miss out on!

I will send out the menu on Monday, but we are honored to be able to announce that our great friend Pete Perry will be coming in from Napa Valley to host a DANA wine dinner on April 24. Often I am asked about my favorite wines, and it is almost impossible to pick a favorite, but last year’s DANA Lotus Vineyard Cabernet Sauvignon, was the single greatest wine I have ever had from the new world. It is just that good. Add to that the fact that it is harder to find than a unicorn, and you can see why I am so excited. I am going to make certain this is the finest event we ever put on. Space is limited.

Enjoy! -Scott

Special Entrees – Friday and Saturday
Soup – Provencal Vegetable (Soupe au Pistou)
Special – Ultra fresh, Blue Snapper from North Australia, grilled in banana leaf and finished with kiwi coulis and roasted red pepper coulis, served on Thai-spiced sweet potatoes, and grilled zucchini
wine pairing – Ermitage White Pic St Loup Languedoc

Special – Kansas-raised on Frank Reese’s Good Shepherd Farm, Rouen Duck slow cooked sous vide then flash seared and finished with a pan-deglazed sauce made with aromatic Dolin sweet vermouth, served on a bed of sauteed fresh green beans with roasted fennel risotto.
wine pairing – Yalumba Barossa Grenache

This Weekend’s Prix Fixe Menu
Amuse – sparkling tamarind soda with lime
Starter – fresh Florida frog legs crusted with polenta and spices and pan-fried crisp, served with parsley pesto aioli and grilled lemon
Entrees – Grilled Blue Snapper and Local Duck sous vide
Dessert – Creme Brulee Duo with dark Belgian chocolate and orange-infused vanilla

Featured Cocktail – Pimm’s Cup
1923 classic cocktail. pimm’s no. 1, muddled fresh citrus, cucumber, and strawberry, homemade ginger ale

This Week’s Fresh Oyster – Deep Creek – Vancouver Island BC

Since I had eight different people tell me the salmon last week was the best fish they had ever had, and I had the opportunity to get that same fish again, I just had to offer the Wester Ross salmon this weekend. A totally different preparation though, with a definite Southwestern touch.

I am really excited to offer some terrific, local Piedmontese beef. Piedmontese are chalk white colored cattle with stout, muscular features and originally were from the Alpine area in Northwestern Italy. The meat is very rare, and is rated as the most tender of all cattle breeds, with a delicious full-bore flavor. With the lean, tender meat it is best enjoyed on the rarer side. I would say whatever you order normally, you should try one temperature cooler (I suggest rare). I am ecstatic to be able to serve such wonderful beef.

And it’s not too early to make reservations for Easter.

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Carrot and Ginger
Special – Ultra fresh, Wester Ross Scottish salmon grilled with tequila-ancho barbecue glaze, served on a bed of fire-roasted green chile polenta with grilled asparagus.
wine pairing – Ermitage White Pic St Loup Languedoc

Special – Kansas-raised Piedmontese beef KC Strip steak, grilled with an Scotch-honey-peppercorn glaze, served on a bed of Roquefort blue cheese risotto with grilled asparagus.
wine pairing – Honig Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – trout mousse on cucumber
Starter – homemade boudin blanc with chili-orange sauce and dijon remoulade
Entrees – Southwest-grilled Salmon, and Piedmontese Beef
Dessert – S’mores – all grown up! graham crust, boozy chocolate mousse topped with toasted homemade marshmallow

You will be in for a real treat if you join us for one of our specials this weekend! I was able to score some fantastic salmon from the Highlands of Scotland, and with all the filets we served this weekend we have some great Kansas-raised beef tips that I am going to make into some serious kebabs!

But even if you don’t make it in for dinner, be sure to join us for a cocktail or glass of wine and our special appetizer; a light and crisp tempura of fresh oyster mushroom petals with sage aioli and fire-roasted red pepper aioli. This ultra-tasty treat will be the greatest order of fried mushrooms ever!

A new cheese or two will be on the menu tomorrow as well.

Enjoy! – Scott

Special Entrees – Friday and Saturday
Soup – Beef and Vegetable
Special – Ultra fresh, Wester Ross Salmon from Scotland, grilled with a maple-bourbon glaze, served on a bed of wild rice risotto with roasted corn and grilled asparagus.
wine pairing – J Russian River Valley Chardonnay

Special – Kansas-raised Angus beef tenderloin kebabs, grilled with an apricot-ginger glaze, served on a bed of Moroccan-spiced couscous with pistachios, served with grilled fresh vegetables.
wine pairing – Yalumba Barossa Grenache

This Weekend’s Prix Fixe Menu
Amuse – curried chicken salad with almonds
Starter – Tempura of oyster mushrooms with sage aioli and roasted red pepper aioli
Entrees – Maple-bourbon Salmon, Apricot-Ginger Beef Kebabs
Dessert – New Orleans-style bread pudding with Bourbon-butter glaze

Valentine’s Day Specials – Gluten Free and Vegetarian Options

four course prix fixe menu 68-

Amuse Bouche

avocado gazpacho with american sturgeon caviar (no caviar on vegetarian option)

- Appetizer (please select one) -

fresh, Oregon black truffle risotto, on a bed of pan-wilted baby spinach, finished with porcini mushroom mousse (vegetarian and gluten free)
-
Cantonese lobster spring roll with orange-chili sauce (vegetarian with double vegetables and no lobster)
-
Root Beer-braised, locally-raised, pork belly with cheddar polenta (gluten free)

- Entree (please select one) -

Grilled Kansas filet mignon, finished with brandy-peppercorn-cream sauce, served on a bed of fingerling potatoes mashed with duroc bacon, aged cheddar and chives, with grilled asparagus (gluten free, vegetarian with roasted portobellos instead of filet)
-
Pan-seared Georges Bank Sea Scallops with maple-bourbon glaze, served on a bed of wild mushroom risotto, with grilled asparagus. (gluten free, vegetarian with cremini mushrooms instead of scallops)

- Dessert (please select one)

Raspberry and White Chocolate Mousse Parfait (vegetarian and gluten free)
-
Valentine’s Day Open 11am to 11pm
only the prix fixe menu will be offered on Valentine’s Day
prix fixe menus may be split for a charge of four dollars, prix fixe menu is discounted ten dollars before 5pm
each Valentine’s Day diner must order an entrée

the special entrees will also be offered all weekend

Reservation are strongly suggested