vegetarian appetizers gluten free appetizers

Dad’s Mac-N-Cheese 16- Fresh Oysters on the Half Shell 12-

fresh, black truffles from oregon, sweet onions, combined with parmesan,
aged cheddar, and gruyere de comte cheeses, tossed with penne pasta.
Polenta with Wild Mushrooms 14-
creamy polenta and cheddar, with wild mushroom pana cotta, finished
with sautéed morel, porcini, cremini, shitake mushrooms, and shallots.
Goat Cheese and Olive Bruschetta 9-
grilled ciabatta bread, rubbed with olive oil and garlic, topped with fresh
goat cheese, grape tomatoes, fresh basil, and minced kalamata olives.
Mediterranean Olives 8-
blend of green, black and country olives form the mediterranean,
house-seasoned with olive oil, fresh herbs and provincial spices.
Hummus Trio 12-
trio of house-made traditional hummus, roasted red pepper hummus, and
spinach pesto hummus served with grilled flat bread and fresh cucumber.
Spinach and Roasted Beet Salad 6- 10-
baby spinach, feta cheese, roasted baby beets, orange supremes, and
toasted walnuts, tossed with our house-made balsamic vinaigrette.
Wild Mushroom Salad 8- 14-
blend of roasted wild mushrooms served warm on a bed of mixed field
greens with balsamic dressing, finished with shaved asiago and walnuts.
Salad 4-O 5-
mixed greens and romaine, candied pecans, fresh sliced strawberries,
crumbled blue cheese, tossed with our house-made balsamic vinaigrette.
- Four Olives Specialty -
The Cheese Board 28-
your choice of any four cheeses from our menu served with tasting notes
add fresh fruit, toasted almonds, and quince gelee 9-
vegetarian entrees
Kalamata Portobello and Polenta 18-
two portobello mushrooms encrusted with olives, bread crumbs, and
citrus zest, served with a tomato-fennel sauce and grilled polenta cakes.
Sauteed Portobello with Asparagus Risotto 16-
cubes of fresh portobello seared in virgin olive oil finished with a sherry
deglazed pan sauce. served with creamy asparagus and parmesan risotto.
Grilled Eggplant and Fresh Mozzarella 14-
grilled slices of fresh eggplant and shiitake mushrooms, stacked with fresh
mozzarella, finished with tomato-fennel sauce and a balsamic reduction.
Penne with Seared Zucchini and Tomatoes 14-
penne pasta tossed with pan seared zucchini, vine-ripened roma tomatoes,
kalamata olives, capers, chardonnay, and a touch of dried red peppers.
please ask your server for “no anchovy”
vegetarian sweets
a half dozen oysters served on ice with house-made cocktail sauce and
raspberry vinegar mignonette. variety of fresh oyster changes each week.
Hummus Trio 12-
trio of house-made traditional hummus, roasted red pepper
hummus, and spinach pesto hummus served with fresh cucumber.
please ask your server for “no pitas”
4-O Roll – Maki Sushi 16-
Inside out maki sushi roll, with unagi, cucumber, red pepper, cilantro,
avocado, Hawaiian ahi tuna, spring onion pesto and wasabi tobiko.
Mediterranean Olives 8-
blend of green, black and country olives form the mediterranean,
house-seasoned with olive oil, fresh herbs and provincial spices.
Wild Mushroom Salad 8- 14-
blend of roasted wild mushrooms served warm on a bed of mixed field
greens with balsamic dressing, finished with shaved asiago and walnuts.
Tomato Grilled Salmon Salad 9- 16-
grilled alaskan king salmon served on a bed of mixed greens with house-
made tomato vinaigrette, fresh avocado, grape tomatoes and goat cheese.
Spinach and Roasted Beet Salad 6- 10-
baby spinach, feta cheese, roasted baby beets, orange supremes, and
toasted walnuts, tossed with our house-made balsamic vinaigrette.
Salad 4-O 5-
mixed greens and romaine, candied pecans, fresh sliced strawberries,
crumbled feta cheese, tossed with our house-made balsamic vinaigrette.
please ask your server to “substitute feta cheese ”
may we also suggest adding grilled steak, shrimp,
chicken, salmon, or avocado to any salad.
gluten free entrees
Grilled Filet Mignon with Portobello Ragout 34-
center-cut in house, topped with a ragout of portobello mushrooms and
romas, served with gorgonzola mashed red potatoes and grilled asparagus.
Grilled Beef Tenderloin Tips 18-
kansas-raised beef tenderloin grilled with a ginger-miso glaze, served on a
bed of creamy ginger-spring onion risotto, and with grilled asparagus.
Sesame-Crusted Seared Ahi Tuna 28-
fresh, hand-cut ahi tuna from hawaii seared with sesame, served on a bed
of wasabi mashed potatoes with grilled zucchini and avocado gazpacho.
Mango-Peppercorn Glazed King Salmon 22-
grilled fresh alaskan king salmon glazed with our fresh mango-peppercorn
sauce. served on a bed of mixed field greens, and with grilled asparagus.
Duck with Ginger-Pear Glaze 28-
pan-roasted long island duck breast finished with pear-ginger glaze and
spring onions, served on a bed of roasted wild mushroom risotto.
Brown Penne with Seared Zucchini and Tomatoes 14-
Lundberg penne pasta tossed with pan seared zucchini, vine-ripened roma
tomatoes, olives, capers, chardonnay, and a touch of dried red peppers.
please ask your server for “gluten free pasta, deglaze with wine only”

SorbetTrio
light and refreshing, a selection of three seasonal homemade sorbets.
9- gluten free sweets
Vanilla Bean Crème Brûlée 9-
real vanilla beans from madagascar, in a sweet hand-made baked
custard with a torched crisp sugar top, finished with seasonal berries.
SorbetTrio 9-
light and refreshing, a selection of three seasonal homemade sorbets.
the gluten free pasta is made-to-order,
please allow extra time for the preparation of this item.
gluten free beverages
4 Olives Dirty Martini 9.50
chopin potato vodka, vya vermouth, four olives, olive juice, shaken cold.
Ice WIne Martini 12.50
selaks new zealand ice wine, ciroc vodka from grapes, frozen grapes.
Samuel Smith’s Organic Cider - England 8.75
Green’s Discovery Amber Beer - Belgium 13.50
And of course, all of our fine wines are gluten free.
 dairy-free appetizers
Seared Foie Gras with Cherries 16-
hudson valley foie gras seared and finished with washington black cherries
in port wine reduction, pistachios, served on toasted multi grain crostini.
Chesapeake Crab Cakes 14-
three maryland blue crab cakes made fresh to order, pan-sautéed
in olive oil, crisp and golden, served with slices of fresh lemon.
please ask your server for “no rémoulade sauce”
4-O Roll – Maki Sushi 16-
Inside out maki sushi roll, with unagi, cucumber, red pepper, cilantro,
avocado, Hawaiian ahi tuna, spring onion pesto and wasabi tobiko.
Fresh Oysters on the Half Shell 12-
a half dozen oysters served on ice with house-made cocktail sauce and
raspberry vinegar mignonette. variety of fresh oyster changes each week.
Tomato and Olive Bruschetta 8-
grilled ciabatta bread, rubbed with olive oil and garlic, topped with
grape tomatoes, fresh basil, and minced kalamata olives.
please ask your server for “no goat cheese”
Hummus Trio 12-
trio of house-made traditional hummus, roasted red pepper hummus, and
spinach pesto hummus served with grilled flat bread and fresh cucumber.
please ask your server for “no feta cheese”
Tomato Grilled Salmon Salad 9- 16-
grilled alaskan king salmon served on a bed of mixed greens with house-
made tomato vinaigrette, fresh avocado, grape tomatoes.
please ask your server for “no goat cheese”
Salad 4-O 5-
mixed greens and romaine, candied pecans, fresh sliced strawberries,
crumbled blue cheese, tossed with our house-made balsamic vinaigrette.
please ask your server for “no blue cheese”
may we also suggest adding grilled steak, shrimp,
chicken, salmon, or avocado to any salad.
dairy-free entrees
Shiraz-Braised Lamb Shank 28-
new zealand lamb shank, slow-braised in shiraz with moroccan spices,
on a bed of israeli couscous with roasted butternut squash and spinach.
Mango-Peppercorn Glazed King Salmon 22-
grilled fresh alaskan king salmon glazed with our fresh mango-peppercorn
sauce. served on a bed of mixed field greens and grilled asparagus.
Kalamata Chicken Breast and Polenta 18-
two chicken breasts encrusted with olives, bread crumbs, and citrus zest,
served with tomato and fennel sauce and grilled polenta cakes.
please ask your server for “no gorgonzola”
Penne with Seared Zucchini and Tomatoes 14-
penne pasta tossed with pan seared zucchini, vine-ripened roma tomatoes,
kalamata olives, capers, chardonnay, and a touch of dried red peppers.
add spicy sautéed andouille sausage. 6-
please ask your server for “no parmesan”
dairy-free sweets
SorbetTrio 9-
light and refreshing, a selection of three seasonal homemade sorbets.
nut-free appetizers
Chesapeake Crab Cakes 14-
three maryland blue crab cakes made fresh to order, pan-sautéed in olive
oil, crisp and golden. served with our own traditional rémoulade sauce.
Duroc Pork Sliders 16-
locally-raised Duroc pork terrine, baked with twenty spices and herbs,
served on toasted sourdough, with Dijon aioli, served with black eyed peas.
Polenta with Wild Mushrooms 14-
creamy polenta and cheddar, with wild mushroom pana cotta, finished
with sautéed morel, porcini, cremini, shitake mushrooms, and shallots.
Dad’s Mac-N-Cheese 16-
fresh, black truffles from oregon, sweet onions, combined with parmesan,
aged cheddar, and gruyere de comte cheeses, tossed with penne pasta.
Fresh Oysters on the Half Shell 12-
a half dozen oysters served on ice with house-made cocktail sauce and
raspberry vinegar mignonette. variety of fresh oyster changes each week.
Blue Crab Dip 12-
fresh blue crab meat in a creamy cheese sauce with green onions, red
peppers, and light spices. served with grilled seasoned pita flat bread.
Goat Cheese and Olive Bruschetta 9-
grilled ciabatta bread, rubbed with olive oil and garlic, topped with fresh
goat cheese, grape tomatoes, fresh basil, and minced kalamata olives.
Tomato Grilled Salmon Salad 9- 16-
grilled alaskan king salmon served on a bed of mixed greens with house-
made tomato vinaigrette, fresh avocado, grape tomatoes.
may we also suggest adding grilled steak, shrimp,
chicken, salmon, or avocado to any salad.
nut-free entrees
Grilled Filet Mignon with Portobello Ragout 32-
center-cut in house, topped with a ragout of portobello mushrooms and
romas, served with gorgonzola mashed red potatoes and grilled asparagus.
Grilled Beef Tenderloin Tips 18-
kansas-raised beef tenderloin grilled with a ginger-miso glaze, served on a
bed of creamy ginger-spring onion risotto, and with grilled asparagus.
Rabbit Moutarde 28-
locally-raised white rabbit slow-braised in white wine with aromatic
vegetables, served on a bed of spatzle, finished with dijon-cream sauce.
Mango-Peppercorn Glazed King Salmon 22-
grilled fresh alaskan king salmon glazed with our fresh mango-peppercorn
sauce. served on a bed of mixed field greens and grilled asparagus.
Baked Lobster Ravioli 20-
four gigante two color ravioli filled with maine lobster, ricotta and cognac
mousse, baked in a crabmeat, tomato, and cream sauce with parmesan.
Duck with Ginger-Pear Glaze 28-
pan-roasted long island duck breast finished with pear-ginger glaze and
spring onions, served on a bed of roasted wild mushroom risotto.
Kalamata Chicken Breast and Polenta 18-
two chicken breasts encrusted with olives, bread crumbs, and citrus zest,
served with tomato and fennel sauce and grilled gorgonzola polenta cakes.
Grilled Eggplant and Fresh Mozzarella 14-
grilled slices of fresh eggplant and shitake mushrooms, stacked with fresh
mozzarella, finished with tomato-fennel sauce and a balsamic reduction.
nut-free sweets
Chocolate Torte 9-
a rich flourless torte made with dark callebaut chocolate from belgium
finished with lightly whipped cream and fresh raspberry coulis.
Vanilla Bean Crème Brûlée 9-
real vanilla beans from madagascar, in a sweet hand-made baked
custard with a torched crisp sugar top, finished with seasonal berries.
SorbetTrio 9-
light and refreshing, a selection of three seasonal homemade sorbets.
Our Multi-Grain House Bread Has Nuts, Please Ask For Baked Ciabatta