Seared Maine Scallops, Filet with Duxelles Specails Sept 10-11

Last night we donated 10% of our proceeds to the United Way. Thank you to all of you who joined us and helped raise funds for such a worthy cause. We were honored to participate.

We have one table open for the BOND wine dinner, which is otherwise sold out. If you would like to join us for this incredible event, please call as soon as possible. I was just notified that the assistant winemaker will be joining us as well and bringing an additional wine course. I didn’t think it could get any better, but it did!

We will now offer both specials both nights on the weekends (unless we sell out).

It’s not what you usually think of at 4 Olives, but we have really ramped up the beer list. I am trying to find beers that work well with our foods, or are interesting and wonderful on their own. In October we will offer a beer and food pairing dinner.

Enjoy! – Scott

$8 Sushi – Thursday, September 9
Denver Roll of tamago, marinated portobello, red pepper, wasabi
4-O Roll of Ahi Tuna, Unagi, Avocado, Cilantro, Cucumber
Spicy Salmon Handroll with sesame and english cucumber.
Shredded Carrot

Specials – Friday, September 10
Soup – Avocado Gazpacho
Special – Ultra-fresh, diver-caught, Maine sea scallops pan seared and finished with lobster-tomato-cream sauce, served on a bed of grilled corn and wild rice risotto.
Suggested Wine – Renteria Carneros Chardonnay

Specials – Saturday, September 11
Soup – French Onion with authentic Gruyere
Special – Dry-aged Angus filet mignon grilled and finished with fresh, wild Chanterelle mushroom duxelle, served on a bed of roasted Yukon Gold potato and white root vegetable mash, topped with crispy parsnips.
Suggested wine – Tor Cimarossa Howell Mt Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – Chilled tomato bisque with brunoise of avocado
Starter – Grilled Crottin goat cheese, Sauternes-poached pear, and toasted walnut salad with mixed greens and Cabernet dressing
Entrees – Seared Maine scallops with lobster sauce or Filet Mignon with Chanterelle mushroom duxelle
Dessert – Caramel Macchiato Creme Brulee – caramel custard with a hint of espresso and a crisp sugar crust

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