Saturday, January 11, 2014

Tasting Menu

How are you celebrating your birthday this year?  

You might consider following the lead of one of our guests 
and feast on a 5 course tasting menu at Four Square.   
Tasting menus are available any time just ask your server or call ahead!

First Course:  Green Button Farms Pork Belly
buckwheat-cocoa nib flapjack, chicken stew

Second Course:  Baby Asian Greens Salad
fried wontons, citrus, winter radish, creamy ginger dressing

Third Course:  Stuffed Piquillo Pepper
lobster brandade, braised oxtail

Fourth Course:  Herb Crusted Rack of Lamb
butter poached gold potatoes, pole beans, cranberry-merlot reduction

Pre-dessert:  milk chocolate ganache, pound cake crostini,
chocolate crisps, peanut butter powder

Happy Birthday!  Butterscotch Pudding
chocolate brioche, dry caramel, rye golden raisins

Tuesday, November 19, 2013

Menu Highlight:  Duck Confit Ravioli

Our newest menu debuted the beginning of November.  Have you had a chance to try it yet? 

One of our fantastic appetizers is Duck Confit Ravioli served with cider braised golden beets and a foie gras & white bean sauce.  The filling for these soft pillows of pasta is a rich combination of pulled duck confit, thyme, rosemary, dried apricot, and duck fat.  Are we gilding the lily with a foie gras white bean sauce?  We don't think so.  The tang of cider braised golden beets with notes of szechuan pepper corn and cardamom balance the richness of this dish.

making raviolis

Friday, August 9, 2013

Time for a pint

It's been a long, hot day and all you want to do is go out for a beer and relax.  Sound familiar?  Why don't you join us at Four Square for a pint?  We always have three local brews on draft.   

 Currently we are pouring:

Triangle Brewing Company's Rufus Reserve
Big Boss' High Roller IPA
Lonerider's True Britt

Meet you at the bar!

Saturday, July 20, 2013

Rose' Wine Dinner

Four Square has built up quite a nice list of rose's offered by the glass!  
Perfect for a warm summer evening, rose's are food friendly and versatile.

Currently our by the glass offerings include:

Muga, Rioja '12 $7.25
Chateau Pradeaux, Bandol '12 $15
Librandi Rosato, Ciro '11 $7.00
Chateau La Rame, Bordeaux '12 $7.00
Clos Cibonne "Cru Classe", Cotes de Provence $9.50

If you are a rose' lover or are interested in learning more about rose's, Four Square has a wine dinner coming up next Wednesday, July 24th!  Chef Shane has created a menu of four courses followed by an amazing cheese course for dessert by Pastry Chef Stephen.  You will be able to enjoy this feast with 10 rose' wine parings!  The cost is $65 per person and the fun starts at 7pm.  Now that's what we call a celebration of rose's!

Sunday, July 14, 2013

Menu Highlight:  Thai Larb Roll

Yes, it's the question on everyone's lips.  What is a larb??  Well, Wikipedia defines it as a minced meat salad originating in Laos.  Traditionally flavored with fish sauce and lime juice, it is mixed with chilis and vegetables and served rolled in lettuce leaves a la P F Chang style.  We're putting our Four Square spin on this Laotion tradition.

Our larb is vegetarian and made with tempeh from the local Tempeh Girl instead of meat and fermented black bean paste instead of fish sauce.  The tempeh is crisped and then rolled into Napa cabbage leaves along with a quick saute of onions, carrots, sweet peppers, basil and mint. It is served with quick fried choys and a flavorful chili-lime sauce. 

 Whether you are a vegetarian or not you'll love this dish!

Monday, May 27, 2013

What would you like for dessert?

Three new desserts have been added to the list!

Our Ice Cream Sandwich is moist chocolate cake sandwiched around cocoa nib ice cream.  The raspberries come in three forms:  raspberry sugar, foam, and fresh.

The Ricotta Cotta is spiked with house-made ricotta.  It is served with roasted grape coulis, almonds, and pound cake chips made by dehydrating thinly sliced pound cake.

Chocolate Ganache is a chocolate lovers dream!  Rich and dark, the ganache is served with white chocolate pastry cream,  mousse crisps, coffee foam and fresh peppermint.

Wednesday, May 15, 2013

May/June Menu

the staff loved the menu tasting!
The May/June menu is out and everyone seems to be enjoying it!  

One Open Table reviewer wrote, "A truly fantastic experience. 
My wife and I went to Four Square for our 15th wedding anniversary and the owner, 
Elizabeth, added some personal touches to make this a special occasion. 
The pan seared antelope was absolutely delicious and my wife's 
chicken fried tuna was some of the best tuna we ever had. 
We topped it off with some of the best Creme Brulee we've had."

We hope you enjoy it too!  See you soon!

Thursday, April 4, 2013

Two locals make a perfect marriage

You may have read on a previous post that 
Four Square has added a locally made 
sweet potato vodka named Covington.  

In search of the perfect cocktail recipe to highlight
 this favorite new vodka of ours, we have also 
acquired a bottle of another locally made spirit. 
 Krupnikas is a spiced honey liquor made 
right here in Durham!  

We believe the two locals make a 
perfect marriage and a delightful cocktail!  

Just a touch of sweetness from NC wildflower honey and  warm spice used in Krupnikas  compliment the richness of Covington sweet potato vodka.  

Garnished with a twist and a brandied cherry it is a refreshing alternative to a traditional martini!

Saturday, March 23, 2013

New Desserts!

Two new desserts have made it to the list!

Dark Chocolate Milk Stout Cake
dehydrated mousse, milk chocolate ganache

This is for all those chocolate lovers out there. 
 If you like your chocolate dark and rich, this is the dessert for you!

Maple View Buttermilk Cheesecake
pistachio crust, sesame brulee, thyme

A delicious classic cheesecake with a slight buttermilk tang.

Thursday, March 21, 2013

There's a new vodka in town!


Straight from Snow Hill, North Carolina is a new vodka made from 
locally grown sweet potatoes.  In fact, 20 pounds of them goes into 
making one bottle of vodka!  

Remarkably smooth and rich with subtle creamy undertones,
 Covington makes a yam good martini!   
Where oh where can you try this NC spirit?  
Why at Four Square of course!