Specials May 14 and 15 – Menu

Please be certain to join us for sushi this evening. The rolls are both fantastic, and it’s not too often you can get an order of Toro tuna!

Next weekend is Manhattan graduation. For those of you who are having a son or daughter graduate, be certain to celebrate this monumental event somewhere special. Hey, come to think of it, 4 Olives is special, and we can now comfortably seat large parties. Good idea.

For those of you graduating from K-State, our most sincere congratulations. Best wishes from everyone at 4 Olives as you venture out into the world, and thank you for your years of patronage!

Enjoy! – Scott

$8 Sushi – Thursday, May 13
Sesame-crusted inside-out maki roll of miso-seared New Zealand king salmon with cucumber and avocado
Maki roll of Kajiki Hawaiian Blue Marlin with peppadew red peppers, mango, and cilantro
Sashimi of Toro (Bluefin Tuna belly) with ponzu sauce
Shredded daikon

Specials – Friday, May 14
Soup – Tomato and Basil
Special – Fresh, Maryland soft shell crabs pan-fried with polenta crust finished with roasted red pepper sauce, served on a bed of dirty rice with andouille sausage, and pan-wilted baby spinach
Suggested Wine – E.M. Berger Gruner Veltliner Austria

Specials – Saturday, May 15
Soup – Tomato and Basil
Special – Kansas-raised, dry-aged filet mignon, grilled with ancho chile glaze and finished with tomatillo salsa, served on a bed of spiced mashed sweet potatoes, with grilled zucchini.
Suggested wine – Orin Swift Prisoner Zinfandel blend

This Weekend’s Prix Fixe Menu
Amuse – Honey-lime poached salmon crostini
Starter – Mixed green salad with honey-whole grain dijon vinaigrette, grilled chicken, toasted pecans, green apple, blue cheese, candied orange zest
Entree – Friday – Soft shell crabs with dirty rice
Entree – Saturday – Kansas filet mignon with sweet potatoes
Dessert – Chocolate Cake Stack – Layers of chocolate cake filled with peanut butter mousse and topped with a crisp peanut tuille

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