Wester Ross Salmon, Angus Short Ribs – Specials Aug 17-18
We have some really fantastic specials this weekend with awesome ingredients that represent some of the finest produce that the end of the summer has to offer.
We love the Wester Ross salmon from Scotland grilled with a delicious glaze of fresh Colorado peaches. Then I have some Angus Beef short ribs, slow-braised in red wine until they were fall-off-the bone tender. Finally, we have a special appetizer with fresh Frog’s Legs from Florida served with a basil pesto aioli. If that’s not enough, I have some great oysters from the icy-cold waters of the northern coast of British Colombia. Great weekend to join us!
We have the date set on the Silver Oak wine dinner for September 12 at 7pm. Silver Oak had the option of doing dinner anywhere in Kansas and chose to host it here at 4 Olives! Please join us from some rare wines from Silver Oak along with their sister winery Twomey. Plus the Silver Oak is being served from Magnums! I’m pretty sure this will sell out quickly!
Special Entrees – Friday and Saturday
Soup – Tomato and Basil
Special – Ultra-fresh Wester Ross Salmon from Scotland, grilled with a Colorado peach glaze, served on a bed of wild rice pilaf with grilled asparagus
wine pairing – CrossBarn by Paul Hobbs Chardonnay
Special – Kansas-raised Angus beef short ribs slow-braised in red wine with aromatic vegetable and fresh herbs, served on a bed of saffron risotto, and grilled zucchini.
wine pairing – Luigi Einaudi Dolcetto d’Alba
This Weekend’s Prix Fixe Menu
Amuse – raspberry-mint iced black tea
Starter – Pan-seared, Florida frog’s legs, basil aioli, baby arugula
Entrees – Wester Ross Salmon, red wine-braised beef short rib
Dessert – Dulce de Leche cheescake – cinnamon-graham crust, caramel cheesecake, topped with dulce de leche