Specials for the weekend of November 7-8

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.

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