Oliveto’s 12th Annual
Oceanic Dinners Menu
July 9 – 12, 2013

mideiaval fishmonster

call 510-547-5356 or reserve online

**Updated July 10, 2013**

Having received a nearly finalized list of available fish from Monterey Fish Market’s* Tom Worthington, Chef Jonah has created a menu for our 12th Annual Oceanic Dinners. Basing each dish on the flavor and texture profiles of each sea creature, then adding only the most complementary components and sets, Chef Jonah’s menu will focus and distill the character of each fish or shellfish and better enable the diner to experience its essence.

Chef Jonah begins each dish with the fish or shellfish itself, then lists its accompaniments and cooking method. The menu is almost complete. There will be another e-mail to fill in the blanks and add one or two more fish as Tom gets word of availability.

Pastry Chef Kam Golightly will offer special summer desserts, with one or two playful dessert nods to our oceans. A carefully selected list of wines will provide perfect pairing for each dish. We hope you join us for this most exciting event.

all dishes priced à la carte

**Updated July 10, 2013**

Local king salmon/Banana Fingerling potato/crème fraîche/egg/caviar
Local halibut/lemon verbena/squash blossoms/zucchini
Yellowtail jack/lovage/Armenian cucumber/Santa Rosa plum/pistachio
Local hook-and-line-caught albacore/caper leaves/summer savory/cherry tomato
Sea scallop/Brentwood corn/basil/Pimentón de la Vera
Frutti di mare: oysters/little neck clams/Dungeness crab/Georgia white shrimp/salmoriglio/mignonette

Small plates
Soft shell crab/fritto/haricots verts/lemon/aïoli
Swordfish/house-smoked conserva/aïoli/crostini
Sea scallops/pan-roasted/romesco/zucchini fritti/huitlacoche sauce
Octopus/charcoal-grilled/fregola/eggplant/Senise pepper
Rouget/broiled/bone marrow/fines herbes
American sturgeon caviar/consommé/seaweed/shellfish
Garden lettuces vinaigrette

Santa Barbara sea urchin/pancetta/onion/black pepper/Pecorino cheese/SPAGHETTI
Local anchovies/tomato/hot pepper/oregano/CAVATELLI
Trout/house-smoked cream/haricots verts/preserved lemon/GNOCCHI
Dungeness crab/lemon/tarragon/white wine/TAJARIN
Prince Edward Island mussels/pine nuts/capers/oregano/hot pepper/CONCHILIE

Whole fish
Black sea bass (salt baked or fried — customer’s preference)
Maine lobster (butter-poached or charcoal grilled — customer’s preference)

Main courses
Halibut cheeks/corn/Lipstick peppers/zucchini/squash blossom spumante
Black cod/Japanese eggplant/Sweet 100 tomatoes/Yellow Romano beans/salmoriglio
Monkfish/scallop mousseline/pain de mie/sauce gribiche/haricots verts
White sea bass/Cranberry beans/summer squash/basil/tomato brodo
Cioppino: chilipepper rock cod/Georgia white shrimp/Dungeness crab/Prince Edward Island mussels/littleneck clams/Monterey Bay squid/tomato/hot pepper/aïoli/crostino

Contorni – vegetables of the day.


Black pearl sundae with caramelized white chocolate ice cream, chocolate cake, fudge glaze, and graham cracker
Albion strawberry tart with ricotta mousse and lemon verbena sorbetto
Butterscotch budino with vanilla shortbread, toffee pieces, pretzel pieces, and vanilla anglaise
Peach sorbetto
Chocolate-cherry biscotti

The à la carte menu’s pricing will be in line with our usual prices.

We suggest you look at Monterey Fish Market’s website, or visit the Lexicon of Sustainability, for more information on sustainable fish sources.

call 510-547-5356 or reserve online