Specials May 7 and 8

Mother’s Day is getting pretty crazy.  We still have plenty of room for dinner service, but space is getting a little limited at lunch, so please make your reservations soon!

4 Olives is all about sharing great food and wine with the best guests in the world (that’s you Manhattan), but I have to be honest I love the work we are doing with cocktails just as much.  I’m really proud of what we have accomplished at the bar, and I hope you give a mixed beverage a try next time you are in.  This was the first full weekend we kept the bar open late, and it was a blast!  Make certain to join us, even later now on the weekends.

I am pouring the K Vintners Syrah this weekend.  It is an incredibly good, strikingly opulent Syrah from Washington, and we are glad to have enough to offer it by the glass for one weekend only.


– Scott

$8 Sushi – Thursday, May 6
“BLT” Maki roll, with crispy bacon, spicy dressing, and cherry-red Ahi tuna from Hawaii wrapped in romaine leaf
Nigiri Hawaiian Blue Prawn
Stuffed sushi of Hawaiian Blue Marlin Poke in marinated tofu
Shredded diakon

Specials – Friday, May 7
Soup – Roasted butternut squash with creme fraiche
Special – Ultra-fresh, Artic Char, grilled with a miso-maple glaze, served on a bed of ginger-spring onion risotto, and grilled asparagus.
Suggested Wine – Benton Lane Oregon Pinot Noir

Specials – Saturday, May 8
Soup – French Onion with authentic Gruyere
Special – Locally-raised Duroc Pork Chops grilled with fresh peaches, served on a bed of wild rice-roasted corn chowder and grilled zucchini.
Suggested wine – K Vintners Single Vineyard Washington Syrah

This Weekend’s Prix Fixe Menu (Friday, Saturday, Sunday) $20 for the prix fixe menu additions

Amuse – Wild mushroom duxell on grilled ciabatta
Starter – Pistachio-crusted Foie Gras Torchon with syrah-poached pears, grilled bread, and spiced syrah reduction.
Entree – Friday – Arctic Char with miso-maple glaze
Entree – Saturday – Duroc pork hops with grilled peaches
Dessert – Tres Leches Cake – traditional Mexican dessert, vanilla sponge cake soaked with “three milks” and topped with whipped cream.  Served with fresh berries

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