Specials for the weekend of May 8 and 9

4 Olives Wine Bar Newsletter

Even before I send out an e-mail with the full menu, the Greek wine dinner is selling out quickly. The cost will be $78, and the dinner will be presented by Master Sommelier Drew Hendricks.

This weekend I have some wonderful Red Snapper from Florida, fresh-cut veal chops with porcini mushrooms, and some incredible French breakfast radishes grown locally by Chef Nat at Piccalilli Farm (catch him at the Farmer’s Market this weekend too). It is a great weekend to join us.

Enjoy! – Scott –

Special Entrees – Friday and Saturday
Soup – Cream of Artichoke

Special – Fresh, Florida Red Snapper pan-seared and finished with lemon-caper-shallot beurrre blanc sauce, served on a bed of chive mashed Yukon Gold potatoes with pan-wilted baby spinach.
wine pairing: Mulderbosch South Africa Sauvignon Blanc

Special – Grilled fresh-cut Veal chop, finished with porcini-shallot-cream sauce, served on a bed of fresh morel mushroom risotto with grilled asparagus.
wine paring – Benziger Sonoma Cabernet Sauvignon

This Weekend’s Prix Fixe Menu
Amuse – watermelmon shooter with pop rock sugar
Starter – Roasted locally-grown French breakfast radishes served on a bed of radish greens with sea salt and toasted butter.
Entree – Fresh Red Snapper, and Veal Rib Chops with Morels
Dessert – Dulce de Leche

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