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So far Cynthia Salaysay has created 154 blog entries.

Valentine’s Day Menu

Treat yourself and your loved ones! Chef Jonah’s menu for Valentine’s day consists of four courses of indulgent delights: truffles, crab, Chanterelles, lobster. Hearts will beat wildly, cares soothed away, and love, hopefully, will grow.

Menu

Stuzzichino: Perigord truffle and Parmesan cheese gougère

Salad of Dungeness crab, winter citrus, and avocado

~or~

Soup: vellutata of Chanterelle mushrooms with essence of Madeira

Acquerello Carnaroli risotto with Perigord truffles and Fontina Val d’Aosta cheese

~or~

Saffron chitarra pasta with Maine lobster, fines herbes, and bergamot

Liberty Farms duck two ways with Medjool date-studded gratinata and Calvados sugo

~or~

Pan-roasted black sea bass with Black Trumpet mushroom crema, salsify, and spumante

Devil’s food chocolate cake with hazelnut filling, chocolate frosting, and vanilla ice cream

~or~

Passionfruit tart of passionfruit curd, shortbread crust, raspberry meringues, and toasted meringue

 

95./person

A 20% Pre-Tax Service Charge Will Be Added

February 11th, 2017|Coming up..., Events|0 Comments

This Just In: Emmer & Co. Heritage Chicken

A bounty of gorgeous, speedy heritage Rhode Island Red chickens just arrived from Emmer & Co. These are leaner, smaller birds of Old World genetics and Old World flavor, that roam and forage on open, unrestricted pasture for at least 112 days (most chicken is raised for 42-62 days). They achieve a deeper flavor because of it. No hormones, of course, or antibiotics! These are chickens that are raised the way they are meant to be raised, and taste the way they are meant to taste.

We are serving our favorite new birds al mattone (under a brick) with nettles, house-made ricotta, crispy fingerling potatoes, and brown butter-hazelnut salsa, while they last.

Come on in and enjoy the most natural and most beautiful of meals.

January 25th, 2017|Coming up..., Events|0 Comments

Magruder Beef, Aged 10 Weeks

The holidays brought us lobster, antelope, and the most beautiful sturgeon, and gave us time to age a whole lot of exquisite, grass-fed Magruder beef.

We absolutely love Magruder Ranch. Fifth generation farmer Mac Magruder and his family sustainably raises its animals in Potter Valley, 130 miles north of San Francisco. Exclusively raised on pasture, theirs is some of the healthiest beef available, and aging it provides a depth of complexity to its flavor.

In the coming weeks, the menu will have choice middle cuts aplenty – ribeye, New York steak, flat iron steak, and sirloin – as well as cuts like shortribs, brisket, and chuckeye.

Reserve a table, and treat yourself to a little beef-induced euphoria!

January 20th, 2017|Coming up..., Magruder Ranch|0 Comments

Rainy Day Duck and Other Good Things

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This Week: Liberty Duck, Foie Gras

Liberty Ducks from Sonoma County Poultry are a strain of Pekin duck developed in Denmark. They are slow growing, hormone- and antibiotic-free, and a highlight of this week’s menu, served lightly smoked with duck sausage, Swiss chard and a parsnip gratinata.
Also available, until we run out:
  • Torchon of Hudson Valley foie gras with quince, spiced gougère, and saba
  • Salad of Hass avocado and winter citrus with steelhead caviar and Mendocino kombu
Come in from the rain this weekend for a bright and cheery meal!
January 5th, 2017|Coming up...|0 Comments

Preliminary New Year’s Eve Menu

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Truffles, citrus, foie gras, lobster, venison… Chef Jonah’s menu is classic and luxurious. We’re looking forward to relaxing and celebrating with you!

Stuzzichino
Tartufato: brioche with black truffle butter

Antipasti
Salad of Fuerte avocado and winter citrus with steelhead caviar and Mendocino kombu
~or~
Vellutata of lobster with vanilla-orange crema
~or~
Torchon of Hudson Valley foie gras with quince, spiced gougère, and saba

Primi
Acquerello Carnaroli risotto with nettles and Perigord truffle
~or~
Linguini with smoked trout, lemon, and tarragon

Secondi
Pan-roasted sturgeon with wild mushrooms, celeriac, and brown butter-roast poultry sugo
~or~
Pan-roasted Liberty duck two ways:  breast and dried cherry sausage with parsnip gratinata and Swiss chard
~or~
Pancetta-wrapped wild venison loin with spiced Kabocha squash, bulgur wheat, and juniper sugo

Dolci
Baked Alaska with vanilla cake, orange ice cream, and toasted meringue
~or~
Chocolate Pot de Creme in pizzelle nest with caramel hazelnut crunch

First seating: 95 for four-course menu
Second seating: 130 for five-course menu (includes sturgeon)
Prices do not include beverages or tax. An 18% pre-tax Service Charge will be added. 

 

December 20th, 2016|Coming up...|0 Comments

Black Truffles Are On

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We’ve buttoned up our winter coats and slipped on our wool socks, and winter ingredients blanket our menu with coziness and riches:
  • Black truffles are on, gracing our Yukon Gold gnocchi with fonduta Val D’Aosta
  • The rains have brought us chanterelles, which we are offering in an utterly lovely agnolotti dal plin with Chanterelle mushroom crema and white truffle butter
We are still prepping a lavish New Year’s Eve menu and looking forward to Christmas goose! Now is a great time to secure your reservation.
December 8th, 2016|Coming up..., Events|0 Comments

Crab, Goose, and Other Happenings

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Ribollita da Delfina of Gigande beans and winter vegetables with a poached farm egg and olio nuovo

Chilly the weather may be, but there’s much here to warm you here at Oliveto:

  • Crab is happening! Through the weekend, we’re relishing our first Dungeness crab in two years with a crab salad made with Mendocino kombu, compressed baby fennel, celeriac, and persimmon vinaigrette.
  • Ribollita, is back on the menu. This is pure, refined comfort. It’s like a bread pudding, made with creamy Gigande beans, a poached farm egg, and our favorite olio nuovo from Chalk Hill. Our soul is in this one.
  • To our glee, Chef Jonah is planning a holiday goose! Now would be a great time to reserve for a cheerful and beautiful Christmas Eve.

Stay warm and dry and come for a feast!

November 30th, 2016|Coming up..., Events|0 Comments

Aged Wines, Truffle Prices, and Truffles for Home

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Truffles Prices Are In

We hate it when we’re shaving $12/gram truffles at our dinners. We’ve long rejected the common $14 to $20/gram approach. It’s not as fun.

But because these dinners are something of an institution, and diners come in ready to have at them, we sell a lot of truffles. And, we can bring the price down.

We’re happy to share the good news: truffles will be a somewhat modest $8 per gram for our Truffle Dinners. You can also purchase them to take home — email us (shelley@oliveto.com) if you are interested!

Pre-Order Aged Wine for Truffle Dinners

We were really blown away by these very well aged wines from our recent Bruno Giacosa dinner. These aged Barolos and Barbarescos are the very best wines to drink with white truffles, as they come from the same region of northern Italy. Delicious, profound, and utterly stunning,  the following are currently available from our collection:

Barbaresco, Santo Stefano, Giacosa 1979 — 425.
Barbaresco, Asili, Riserva Giacosa,  2000 — 650.
Barbaresco, Bricco Asili, Ceretto, 1985 — 270.
Barbaresco, Podere del Pajore, Giovanni Moresco, 1979 — 295.
Barbaresco, Montefico, Riserva Produttori, 1978 — 240.
Barbaresco, Asili, Riserva Produttori del Barbaresco, 1982 — 330.
Barolo, Villero, Giuseppe Mascarello, 1978 — 320.
Barolo, Ceretto Brunate, 1978 — 425.

**These must be purchased in advance, so we can prepare them and let them breathe for 6-8 hours before your dinner. In order to arrange for one of these spectacular wines, please email Shelley@oliveto.com. **

 

November 14th, 2016|Coming up..., Uncategorized|0 Comments

The Menu for Next Week’s Truffle Dinners

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Tajarin al burro.

We’re eagerly awaiting next Tuesday, when Truffle Dinners begin, the alluring scent of truffles floats through the air, and throughout the room little swoons can be heard from rapturous diners, as Chef Jonah’s menu for this dinner is always heavenly. It will be a delicious comfort after this week’s sad news.

Truffle prices are soon to come, which we think will be moderate — we’ll keep you posted!

Dinners for Truffles & Autumn Mushrooms
November 15-19, 2016

MENU

Antipasti and salads

COLD
Carne cruda of Magruder beef ricotta salata and shaved, truffled egg yolk
Salad of shaved Brussels sprouts, bagna cauda, Parmesan cheese, and breadcrumbs
Salad of roast autumn vegetables with Delicata squash and pistachios
Crudo of bay scallops with Hachiya persimmon, crispy lardo, and Moroccan olives
Garden lettuces vinaigrette

WARM
Crostino of fonduta Val d’Aostana
Sformatino of Porcini mushrooms and Parmesan cheese
Salad of warm lamb’s tongue, crispy sweetbreads, and Marble potatoes with black
truffle vinaigrette
Soup: vellutata of cauliflower and celeriac with brown butter and hazelnut pesto

Primi
Tajarin al burro
Duck egg raviolo with brown butter, fried sage, and Parmesan cheese
Agnolotti dal plin of rabbit and Fontina Val d’Aosta
Tortelli di zucca with Amaretto butter and spiced pumpkin seeds
Acquerello Carnaroli risotto with Castelmagno cheese and roast poultry sugo
Ravioli of parsley root and bone marrow with cured truffled egg yolk
Whole grain Desert King Durum trompetti with wild mushroom ragù

Secondi
Butter-poached Maine lobster with roast Kabocha squash, Swiss chard, and brandy
spumante
Cauliflower two ways: budino and “couscous” with Pecorino cheese fonduta and a
poached farm egg
Charcoal-grilled, dry-aged Magruder ribeye with wild mushrooms, roast garlic crema,
and sugo
Charcoal-grilled Paine Farm pigeon with Yukon Gold potato purée, Walla Walla onion
agrodolce, and walnut salsa
Charcoal-grilled chicken boudin blanc with Savoy cabbage, barley, and poultry sugo
Spit-roasted pork loin involtino of hazelnuts, sage, and nettles with Floriani red flint corn
polenta, Nantes carrots, and green peppercorn sugo

November 10th, 2016|Coming up..., Events, Uncategorized|0 Comments

Live Nova Scotia Bay Scallops

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It’s the season for bay scallops, tiny and sweet, and they are gorgeous in a crudo.

On the menu:

Crudo of Nova Scotia bay scallops with sunchokes, saffron, pomegranate, and mint

This will be available for only a short while. Take a break from your busy week for a short, sweet burst of joy.

November 4th, 2016|Coming up..., Commons, Events|0 Comments