Specials - July 6 & 7

In an effort to keep the restaurant and our staff at the cutting edge, I am taking our two top service employees on an educational trip to the Napa Valley and Sonoma. We will be visiting numerous wineries, walking through vineyards, sampling menus from private winery chefs, trying hundreds of wines, and eating dinner at some of the finest restaurants in the world. Yeah, yeah I know, we lead a rough life. Actually, I crafted a tight schedule with no time for tourism, this trip is designed to learn from the wineries, the chefs, and other restaurants. The trip will take place from July 15 to July 19, I am taking Travis and Brandon, and we have created a blog site for you to visit with photos, videos, and text about the wineries and restaurants we visit. The site is up now and will be updated daily during the trip, so please enjoy America’s wine country along with us! http://4olives.blogspot.com

Friday, we will be offering fresh Hamachi (young Yellowtail Jack). Yellowtail is the true pride of the Pacific, and is perhaps California’s finest fish. Yellowtail Jack is also sometimes known as Amberjack. When Yellowtail is young it is known by the Japanese name of Hamachi. The fish is a straw color uncooked (one of the very most popular fish for sushi), that becomes more of a golden color when cooked. The flavor is wonderful, something like half way between a Sea Trout and Mahimahi. The special will be prepared with the idea of enhancing the rich flavor of the fish with nuts, a spiced rich sauce, and spiced sweet potatoes.

On Saturday, we will be offering Chiappetti Lamb. Chiappetti is the finest butcher of FRESH ONLY lamb and veal in the United States. Located in Chicago, and family owned and operated for four generations, Chiappetti is the only butcher left working with Prime Veal and Lamb. Last week, I was so impressed by the quality of the veal that I am working on a menu item to feature the Chiappetti veal. This weekend, I am grilling USDA PRIME lamb rib chops with a garlic-rosemary rub. The quality is way beyond anything I have ever seen before. If you like lamb, this is a serious meal not to be missed. I believe this is the finest lamb in the world!

We also brought in a whole bushel of Nootka Sound Oysters from the rugged West Coast of Vancouver Island. Nootkas are my personal favorite of the Vancouver oysters. They are delicious, tender, and a little salty. The shells are frilled like a lace curtain. We aren’t able to get these very often, so oyster fans need to be here this weekend.

Enjoy!

Scott


This Weekend’s Specials

Fresh Oyster of the Week – Nootka Sound, Vancouver Island

Friday, July 6
Soup - Tomato and Basil
Special – Macadamia-crusted young Yellowtail Jack (Hamachi), with fresh mango and red chili salsa, finished with ginger-cilantro beurre blanc, served on a bed of five spice scented roasted sweet potatoes.

Saturday, July 7
Soup - French Onion
Special – Fresh Chiappetti USDA PRIME Lamb Chops, grilled with fresh rosemary-garlic rub, finished with allspice and port wine reduction, served on a bed of smashed roasted red potatoes, and honey glazed baby carrots.