Specials for weekend of May 9 & 10
Congratulations and best wishes to all graduates and their families. We are expecting a very busy weekend, I would suggest avoiding the 7pm dinner rush. In an effort to provide each guest with the proper 4 Olives dining experience, we will be offering the full dinner menu this Saturday from 11am to 11pm.
We will be offering a new variety of oyster this weekend that you won’t want to miss out on.
Due to the successful completion of coursework by our current staff, we are pursuing new team members as Servers, at the Bar, and in the Kitchen. Please let us know if you are interested or know anyone who might be. We thank you in advance for your help!
Enjoy! – Scott –
Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Wester Ross Salmon from Scotland, grilled with honey-chile glaze, served on a bed of roasted corn and wild rice risotto with grilled asparagus
wine pairing – J Estate Chardonnay
Special – Kansas Black Angus Ribeye steak grilled and served on a bed of sautéed fiddlehead ferns with parmesan and lemon, and gorgonzola mashed red potatoes.
wine pairing – Sequoia Grove Cabernet Sauvignon
This Weekend’s Prix Fixe Menu
Amuse – fire-roasted red pepper hummus on crostini
Starter – Ducktrap farms smoked salmon from Maine on grilled ciabatta with fresh cheese, capers, and shallots.
Entrees – grilled salmon with honey-chile, and grilled ribeye steaks
Dessert – Maple and Walnut bread pudding