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!

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!

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.

There's a new vodka in town!

COVINGTON

THE BEST YAM VODKA ON EARTH

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!

January / February menu

Well into our 14th year, the January / February menu rolled out this week.

Chef Shane is excited about the flavors and inspirations for his dishes!  

Our appetizers include Mussels in Red Curry Coconut Broth that have a 

Thai influence and Cremont Cheese Soup made creamy and rich using 

Vermont aged goat and cows milk cheese. Fish sticks have finally grown up 

with the Fried Catfish and Polenta sticks with orange Creole butter.

   Our entrees will not be out done!  A Moroccan marinade is used for

 the Scallops Charmoula and the Celery Root Agnolotti pairs 

deliciously with the juniper scented carrot and pistachio sauce.

Come in and try our new menu!  We look forward to seeing you!

Cranberry and White Chocolate

While our dinner menu changes every 2 months like clock work, you just never know when a new dessert will appear or when one will vanish, most likely never to be seen again.  

The dessert menu changes at the whim of our pastry chef, Steven Kennedy.

In the spirit of the holiday, Steven has created a cranberry sorbet nestled in a bowl of white chocolate anglaise, with molasses phyllo and fried sage crisp.  "I have always loved the combination of cranberry and white chocolate", says Steven.  While it may seem like an odd combo to some, Steven loves the way the tart cranberry works with the creamy white chocolate.

We agree, it is delicious!  

Come in and try it soon because you just never know when it will disappear!

What's on tap?

For those of you not in the mood for wine with your dinner,

 Four Square Restaurant always has three local beers available.

Currently on tap is:

Aviator's Frostnipper

A unique blend of winter baking spices, smoke and hops from the Fuquay Varina brewery

Big Boss' High Roller

A British classic with an American twist and a complex hoppy flavor

 deliciously made by the Raleigh brewery

Triangle Brewing Company's Bourbon Aged Abbey Double

This Silver Medal Winner at 2009 Carolina Championship of Beer

 is made by the Durham brewery

fish tacos

 Did you make it to the Durham Farmer's Market this morning?

If you did, then you were sure to notice

 the crowd hovering around Four Square's tent!

Chef Shane was serving up flounder tacos 

with guacamole and spicy salsa.  

They were delicious!  Did you get a sample?

oyster mushrooms

We recently purchased some beautiful

 Grey Dove oyster mushrooms from Woodfruit Urban Farm. 

Just last night they made an appearance with 

our wood smoked cowboy ribeye.  

Where will they pop up next?  

Come in and find out!

September/October Menu

Staff tasting of the September/October menu

This week marked the beginning of the September/October menu of our 13th year!

Allow us to whet your appetite!

An appetizer highlight: North Carolina Swordfish Confit. 

The swordfish is salt and sugar cured then slow cooked in duck fat. 

It is served with Old Bay seasoned blue potato chips, spicy arugula, and a pine nut aioli. 

Not to be out done, an outstanding entrée hightlight that can not be missed

 are the Pan Seared Scallops. The scallops are seared golden and tender and served with roësti potatoes that have a slightly sweet hint from its filling of fennel jam. 

The whole dish is finished with a shrimp and tomato muddle, our take on a NC tradition.

Jalapeno Semi Freddo

There is always room for dessert!  

The service staff loves the jalepeño semi-freddo 

with watermelon consumme, lime coulis, and mint syrup. 

It is the perfect blend of spicy, sweet and creamy! 

If you're in the mood for something with even more of a kick, 

our pastry chef may just have a batch of lime-habanero sorbet in the freezer. Just ask! 

See you soon!