This Just In: freaky spring produce!

We can’t believe we’re about to say this, but…asparagus. Artichokes. Radicchio!

Clockwise: treviso tardivo, rossa di verona, orchidea rossa, with variegata di chioggia in the center

Clockwise: treviso tardivo, rossa di verona, orchidea rossa, & variegata di chioggia in the center

Due to a record warm January, farmers just south of here in Monterey County are already offering produce we don’t usually see until well into March.

It’s disturbing but at the same time, we must admit, delicious. Martin Bournhonesque hooked us up with some of this unusually early produce that will be on the menu this week:

Roast pork belly with artichokes two ways and long-cooked onions

Salad of roast asparagus with little gem lettuces, radish, preserved lemon and herb crema

Poached farm egg with duck confit potato hash cake, black trumpet mushrooms, and asparagus

and in the Oliveto Cafe...

Tuscan-style sausage with Treviso radicchio, red flint corn polenta, and arugula


2017-09-12T15:47:26+00:00 February 18th, 2014|Market Reports, Oliveto Cafe, This Just In, Winter|0 Comments

New breakfast menu in the Oliveto Cafe


Croissant Panino with scrambled eggs, avocado, and tomato


House-made granola and milk 4.50

+ house-made yogurt 3.

+ seasonal fruit 3.

House-made yogurt, Mediterranean style 4.

+ wildflower honey 2.

+ mixed nuts 3.

+ seasonal fruit 3.

+ granola 3.

Salad of mixed seasonal fruit 5.50

Toast with . . . (choose two): 4.

marmalade compote

ricotta butter

smoked salmon and cream cheese (sub 4.)

sub pastry for 2.

Hard-boiled farm egg 2.

Croissant panino 7.50

scrambled eggs, mozzarella, and rosemary ham 7.50


scrambled eggs, avocado, and tomato

Smoked salmon:

lox, cream cheese, cucumber, red onion, capers 9.

Choice of today’s baked items AQ

Oatmeal 2.50

+ cream and cinnamon 1.

+ compôte 3.



Brewed 2.50 Latte 3.50

Espresso 2.50 Mocha 3.75

Extra shot .50 Macchiato 2.50

Cappuccino 3. Café au lait 3.


Iced tea 2.50

Green tea: Purple Bamboo 4. White tea: White Peony 4.

Herbal teas: Rest Well 3.50; Spearmint 3.50

Black teas: Earl Grey 3.50; Breakfast 3.50; 1st Flush Darjeeling 4.

2017-09-12T15:47:37+00:00 August 6th, 2013|Oliveto Cafe|0 Comments

Updated Cafe Happy Hour Menu for 2013

Monday – Friday from 4 to 6 pm
in the Oliveto Cafe.

Bar Snacks

Salumi platter
Spicy pork polpettine
 fried risotto balls filled with mozzarella, Parmesan and tomato
Oliveto flatbread with cannellini bean purée
Garlic-roasted almonds and marinated olives

Oliveto Happy Hour Specialty Cocktails

The Oliveto
Gin, Licor 43, egg whites, Regina olive oil, lemon

Brandy, Cointreau, lemon, sugar rim

Alameda Sazerac
St. George Bourbon, St. George Absinthe, simple syrup, bitters, lemon twist

In addition:

$2.00 off all well drinks and wines by the glass

$3 off all wine flights

2017-09-12T15:47:43+00:00 May 21st, 2013|Oliveto Cafe|0 Comments

2012 Happy Hour in the Cafe


Monday – Friday from 4 to 6 pm
in the Oliveto Cafe.

Bar Snacks:
Spicy pork polpettine
Arancini: fried risotto balls filled with mozzarella, Parmesan and tomato
Fritti of pole beans with Calabrian chili aïoli
Cannelloni of cauliflower and Pecorino cheese
Crostini of Tuscan poultry liver pȃté
Garlic roasted almonds and marinated olives
Crispy vitello sweetbreads with Bourbon-black pepper sauce

Freebie bar bites:
pickled carrots
seeded carta da musica
crunchy, spiced ceci beans

Oliveto Happy Hour Specialty Cocktails

The Oliveto
Gin, Licor 43, egg whites, olive oil and lemon

Carpano Antica Formula, Campari, Gin, orange twist

Strawberry Cooler
Vodka, muddled fresh strawberry, herbs and orange

Alameda Sazerac
St. George Bourbon, St. George Absinthe, sugar, bitters, lemon twist

Vodka Nero
Vodka, Navarro Pinot Noir grape juice, lime

Summer Rum Punch
Light and Dark Rums, seasonal fruit juices, Prosecco and mint

In addition: All well drinks and wines by the glass $2.00 off

2017-09-12T15:48:04+00:00 July 9th, 2012|2012, Events, Oliveto Cafe|0 Comments

Ponsford’s Place

Craig Ponsford has been a great friend to Oliveto over the past year. As we have become increasing interested in locally grown wheat and the use of whole grain flour for our pizzas and pastas, Craig has been providing us with all the necessary instruction and guidance as only a master baker can do. As a direct result of this friendship and Craig’s contagious enthusiasm, the Oliveto Grain Project evolved into a full-blown obsession and eventually Community Grains was formed.

So we are thrilled to announce that Craig has started his own pop-up bakery in San Rafael, CA. Ponsford’s Place is doing some amzing things by way of delicious baked goods that use 100% whole grains. To find out when Craig will “pop-up” next you’ll want to follow Pondsford’s Place on Twitter or Facebook. Innovative is an understatement.

2017-09-12T15:48:27+00:00 March 2nd, 2011|Oliveto Cafe, Oliveto Grain Project|0 Comments

This Just In: Dried White Fava Beans

200 Kg (that’s 440 lbs.) of dried white fava beans

200 kg (440 lbs.) of dried white fava beans

We just received our annual shipment of fava beans, along with some of Puglia’s finest olive oil from our friends in Ostuni, Italy. This means fava bean puree in the Oliveto Cafe and restaurant for quite a while. Fresh fava bean puree will probably appear on the menu in late March — these exquisite dried beans should last us until then.


2017-09-12T15:48:28+00:00 February 16th, 2011|Oliveto Cafe, This Just In|0 Comments

Jenny’s Preserved Lemons

preserved lemons

This week, pastry chef Jenny Raven put up a batch of Preserved Meyer Lemons. Unique in the fermentation world, this type of preparation produces volatile esters that deepen the aroma of the peel making for delicious tapenades and relishes, as well as adding a bright accompaniment to a number of other recipes.

The lemons will need to sit for at least thirty days. When they are ready, Jenny has plans for a rolled bread filled with a savory tapenade to be served in the Oliveto Cafe.

Quite the pickling and preserving enthusiast, Jenny’s most recent projects are usually on display on the shelves above the bar in the Cafe. She’s currently got some French prunes stashed there as well as some raspberries from last June, soaking in brandy.

Jenny Raven's preserved raspberries

Jenny Raven’s preserved raspberries

2017-09-12T15:48:28+00:00 February 9th, 2011|Oliveto Cafe|0 Comments

New Year’s Eve 2010

special thanks for photo from Jay Tyrrell

special thanks for use of photo to Jay Tyrrell

New Year’s Venetian Menu

To start:
Salad of Rossa di Verona radicchio, Fuyu persimmon,
Castelmagno cheese, and aceto balsamico


For Second seating only:
Primo piatto – choice of:
Marinated Nantucket Bay scallops with Kishu mandarins and Florence fennel
Farm egg in carrozza with black truffles and celery root


Pasta – choice of:
Red winter wheat bigoli with Liberty Farms goose ragù
Rugosa squash gnocchi with sage brown butter


Main course – choice of:
Spit-roasted strip loin of Magruder grass-fed beef with Red Flint
corn polenta and Lacinato kale
Pan-roasted Quinault River steelhead with parsnips, fennel, and
steelhead caviar


Dessert – choice of:
Tangerine-Prosecco sgroppino in an almond tuile gondola with
crème anglaise, blood orange sauce, and gilded chocolate
Surprise dessert


Two seatings: late $ 95. early $ 80.

Early seating menu does not include Primo piatti course

Please call to reserve: 510-547-5356

Meanwhile, The Cafe downstairs will be open New Year’s Eve, serving a light à la carte Cafe menu throughout the night. We do not take reservations in the Cafe. We will be adding some special, celebratory dishes including:

wild mushroom cannelloni
braised pork with Floriani Red Flint corn polenta
black truffle pizza

Special New Year’s beverages, such as sparkling wines and cocktails, will complement the food offerings both upstairs and down.

Please join us.

2017-09-12T15:48:30+00:00 December 13th, 2010|Events, Oliveto Cafe|0 Comments