Scallops with Tomato Chutney, Dijon braised Hens, Specials April 27-28
I wanted to thank Pete Perry for coming in for the Dana Estates wine dinner on Tuesday. We had a full crowd, the food was fun, and the wines were amazing. Thank you again for making Manhattan, Kansas one of the dozen or so cities in the world to be able to offer Dana wines!
I still can’t decide if it’s summer or winter. Last Friday there was a frost advisory, and yesterday there was a record high. So I wrote one special when it was warm, and one when it was cold. That way, whatever the weather is this weekend, I’ll have something perfect for you.
Great specials, a scallop dish with tomato-chutney. A lot of the scallop dishes I make end up being a little heavy. This dish is light enough for a Riesling and perfect if it’s warm out. I also made an early-spring dish of braised local Jersey hens from the Good Shepherd Farms in Lindsborg. Perfect if its a little cooler.
The special appetizer is wonderful. I took Duroc pork from our friends Craig and Amy Good in Olsburg and crafted them into a full-flavored meatball that is finished with a rich Gorgonzola-cream sauce with toasted walnuts. I think it’s amazing and I can see it going on the menu if it works well this weekend. Please let me know what you think.
In case you have been wondering why Griff isn’t behind the bar, it’s because he has been practicing for his role in KSU production of Hamlet. The show will be running this weekend at Nichols Theatre. 4 Olives is the sponsor of the play and we think that going to the theater and then having dinner at 4 Olives is a fantastic idea for this weekend.
Finally, we are pleased to announce a wine dinner with Alpha and Omega winery on May 22 at 7pm. These wines are brand new to Kansas and we are lucky to be getting them in. If you have driven down Highway 29 in Napa Valley, you have seen the winery and the wines are fantastic. Menu will be out next week.
Special Entrees – Friday and Saturday
Soup – Cream of Artichoke with Armagnac and Hazelnuts
Special – Fresh, Georges Bank Scallops, pan-seared and finished with tomato-chutney sauce, curry oil, served on a bed of pan-wilted baby spinach.
wine pairing – Darting Estate Riesling Kabinett
Special – Locally-raised Jersey chickens, slow-braised in white wine with aromatic vegetables and fresh herbs, finished with Dijon-cream sauce, served on a bed of roasted root vegetables with carrots, red potatoes and parsnips.
wine pairing – Ayres Oregon Pinot Noir
This Weekend’s Prix Fixe Menu
Amuse – steamed Israeli couscous with parsley pesto
Starter – locally-raised Duroc pork meatballs, pan-seared and finished with shallot-Gorgonzola-cream sauce and toasted walnuts
Entrees – scallops with tomato chutney, local hens Dijon sauce
Dessert – Caramel Budino – italian syle pudding with salted caramel sauce and pecan-lace tuille