2015 – Page 2 – OLIVETO RESTAURANT AND CAFE

Sunday Family Supper, October 11th, 2015

Roma

Antipasti of heirloom peppers with house-pulled mozzarella and crostino

Spaghetti alla carbonara

Magruder beef alla saltimbocca

Dessert: TBD

*

Prix fixe $40.

Served family-style. For parties of one to twelve. The whole table must order theprix fixe menu.

(Please note that wine and service charge are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Cynthia Salaysay2017-09-12T15:46:51-07:00October 8th, 2015|2015, Coming up..., Sunday Farmhouse Supper|0 Comments

This Just In: Steak

As we progress through one of Magruder’s exquisite steers, we’re rewarded by some choice middle cuts. We happen to be just about there now — look for sirloin and tenderloin midweek, and rib-eye and New York strip steak Friday and Saturday.

Cynthia Salaysay2017-09-12T15:46:51-07:00October 6th, 2015|2015, Coming up..., Events, Magruder Ranch, This Just In, Whole Animal Butchery|0 Comments

Our New Rosticceria

Porchetta with tomatoes, olive oil-whipped potatoes, and salsa verde, 19.

We’ve converted our downstairs cafe into an Italian rosticceria in the evenings.

Our rosticceria is focused on fire-roasted or slowly braised meats and simple vegetable dishes from farmers we know, at affordable prices. The menu is designed for quick service, but diners can still sit down and linger – perhaps over a cocktail from our new cocktail list.

With the rosticceria, our neighbors can stroll in for a quick platter of roasted beef, chicken, lamb, or pork (depending on what’s available) with a choice of sides. We’ll also be offering a compelling vegetarian option, a fish stew, and a vegetarian and meat-based lasagne. Our pizza and polenta service will stay the same.

We think spit-roasting on our rotisserie is just the bee’s knees. It’s the simplest way to make extremely well-raised meat taste even better. The meat bastes in its own juices, and the fat from roasts arranged higher on the rotisserie drips onto roasts arranged lower, or onto dishes of vegetables cooking at the bottom. The food takes on the subtle smoky flavors of the fire, which, in our case, consists of charcoal and almond wood.

Brussels sprouts with pancetta, 14.

Most importantly, the rosticceria concept allows us to expand our whole animal program, which supports some of our favorite small farmers and ranchers, such as Magruder Ranch, Riverdog Farm, and Hoffman Farm. It will also make their fine, traditionally raised meat and poultry more affordable to our neighbors. A serving of meat plus two sides will cost a little under twenty dollars.

As we go through our animals, different cuts will become available, so our menu will slowly shift as the week progresses.

It’s going to be delicious!

Roasted peppers stuffed with brown Basmati rice, fresh Borlotti beans, almonds, and goat cheese, 11.

Cynthia Salaysay2017-09-12T15:46:51-07:00October 6th, 2015|2015, Coming up..., Magruder Ranch, Oliveto Cafe, Riverdog Farm, Uncategorized, Whole Animal Butchery|0 Comments

This Just In: Monterey Bay Squid

We love this squid, direct from Monterey Bay, and we’re playing with its hollow form by stuffing it with fregola – a pasta which rolls like beads on the tongue – and squid tentacles, enriched with a foie gras demi-glace. This is thrown on the grill for a little smoke, and then onto a bed of vibrant, sweet gypsy peppers and lacinato kale.

Monterey Bay squid will be on the menu throughout the weekend.

Cynthia Salaysay2017-09-12T15:46:51-07:00October 1st, 2015|2015, Events, Happened already..., Monterey Fish Company, This Just In, Uncategorized|0 Comments

Sunday Farmhouse Supper, October 4th, 2015

photo by Steve Slater/Flickr/Creative Commons

Le Marche

Charcoal-grilled Monterey Bay Squid with fregola and arugula

Spinach and beef dumplings in brodo

Roast chicken with onions, peppers, and rosemary

Dessert: TBD

*

Prix fixe $40.

Served family-style. For parties of one to twelve. The whole table must order theprix fixe menu.

(Please note that wine and service charge are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Cynthia Salaysay2017-09-12T15:46:52-07:00September 30th, 2015|2015, Coming up..., Sunday Farmhouse Supper|0 Comments

This Just In: Swordfish

The swordfish currently on our menu is just exquisite – gloriously fatty and rich. We’re doing justice to it by grilling it over charcoal and serving it with cool, pure-tasting tomato water poured at table side. Shelling beans, sweet Brentwood corn, spicy gypsy pepper purée, and cherry tomatoes accompany.

Swordfish populations have stabilized due to international efforts. We get our fish from Monterey Fish Market, who helps ensure that our swordfish has been responsibly caught. Their fisherman catch their swordfish by harpoon, longline (using circular hooks that mitigate the capture of sea turtles), and gillnet (with mesh sizes that help prevent the catching of immature fish).

Look for swordfish on our menu throughout the weekend.

Cynthia Salaysay2017-09-12T15:46:52-07:00September 24th, 2015|2015, Coming up..., This Just In|0 Comments

Sunday Family Supper, September 27th, 2015

Puglia

Mussels with peppers and Early Girl tomatoes

Orecchiette with cauliflower and anchovies

Baked rock cod with garlic, lemon juice, and black olives

Dessert: TBD

*

Prix fixe $40.

Served family-style. For parties of one to twelve. The whole table must order theprix fixe menu.

(Please note that wine and service charge are not included.)

call 510-547-5356 or reserve online

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Cynthia Salaysay2017-09-12T15:46:52-07:00September 22nd, 2015|2015, Coming up..., Sunday Farmhouse Supper|0 Comments

2015 Tomato Dinner Menu Is Here!!!

We’ve had great tomatoes all season, but this little blast of heat to finish them for our Tomato Dinners this week couldn’t be sweeter. Here you go:

Tomato Dinners 2015

Wednesday, September 16, through Saturday, September 19

Antipasti: smaller items, soups, salads

Cold

Tasting of this September’s best tomatoes

Salad of heirloom tomatoes with eggplant crema, Armenian cucumber, Piccolo Fino basil, and Fiore Sardo Pecorino cheese

Crudo of local king salmon with tomato gelée, fresh Cayenne pepper, Brentwood corn, and mint

Millefoglie of Early Girl tomato and salt-roasted beets with burrata cheese

Chilled tomato and shellfish consommé with peeled cherry tomatoes, trout roe, and sea urchin

Warm

Sformatino of house-made ricotta cheese with grappa-tomato sugo

‘Otto file’ corn-crusted fried green tomatoes with Georgia white shrimp and shellfish remoulade

Open-faced BLT of house-cured bacon and Early Girl tomatoes, and brioche

Soup: vellutata of roasted heirloom tomatoes and Jimmy Nardello peppers with grilled crostino and garlic oil

Primi

Spaghetti all’amatriciana

Ravioli of burrata cheese with chunky tomato sugo

Acquerello Carnaroli rice risotto of Fort Bragg sea urchin, tomato, and green coriander

Radiatore alla trapanese

Potato gnocchi with ragù of Sicilian fennel sausage, tomato, and fennel pollen

Sun-dried tomato pappardelle with “concentrated” cherry tomatoes, Gorgonzola cheese, prosciutto, and walnuts

Red winter wheat penne alla bolognese

Secondi

Mole of Devil’s Gulch rabbit with Otto File hominy and salsa fresca

Cioppino of chilipepper rock cod, shrimp, squid, clams, and mussels with tomato aïoli and grilled crostino

Bread pudding of tomato, Brentwood corn, summer savory, and Parmesan cheese with arugula salad

Brasato of tomato-glazed pork shank with fresh Cannellini beans and Lacinato kale

Charcoal-grilled pigeon with pancetta-wrapped tomatoes

Charcoal-grilled ribeye with panzanella of tomato, eggplant, and Parmesan cheese; old aceto balsamico

Dolci

Green tomato-apple tarte Tatin

Hawaiian Pineapple tomato cheesecake

Latticello with Early Girl tomato granita

Medley of tomato sorbetti

Bittersweet chocolate cake with Sungold tomato caramel and vanilla bean ice cream

Dirty Girl will be providing us with its dry-farmed Early Girls; Riverdog and Full Belly with cherry tomatoes and heirlooms like German Red Strawberry tomatoes. Other interesting varieties will be procured from Martin Bournhonesque, Blue Egg, and Catalan Farms.

Cynthia Salaysay2017-09-12T15:46:52-07:00September 14th, 2015|2015, Events, Happened already..., Uncategorized|0 Comments

Sunday Farmhouse Supper, September 13th, 2015

photo courtesy of Francesco Carrani

Tuscany

Bruschetta of Early Girl tomatoes and basil

Tortellini of salt pork

Arista alla fiorentina
spit-roasted pork loin with rosemary and roasted potatoes

Dessert

TBD

Prix fixe $40.

Served family-style. For parties of one to twelve.

The whole table must order the prix fixe menu.
(Please note that wine and service charge are not included.)

Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!

Cynthia Salaysay2017-09-12T15:46:52-07:00September 10th, 2015|2015, Happened already..., Sunday Farmhouse Supper|0 Comments

It Begins — Tomato Dinner Prep

Wednesday, September 16th to Saturday, September 19th

Between now and the end of Tomato Dinners we will prepare thousands of pounds of tomatoes – for sauces, ragus, gelées, waters, braises, frites, gratins, conservas, and just sliced. Until we have the menu for you on Monday, here are some past memories:

Crudo of local king salmon with tomato-water gelée, dill pollen, and nectarine
Fried green tomatoes with lobster remoulade
Tortelli di pomodoro with garlic crema and rosemary crumbs
Charcoal-grilled sun-dried tomato-stuffed pork porterhouse with pancetta– wrapped dry-farmed Early Girl tomatoes, Floriani red flint corn polenta, and salmoriglio
Gratinata of braised San Marzano tomatoes with Gigande beans, pork skin, and garlic sausage
Cioppino of Chilipepper rock cod with heirloom tomatoes
Jonathan apple-green tomato tarteTatin with crème fraîche

We’re getting hungry over here. Our Tomato Dinners are from Wednesday, September 16th through Saturday, September 19th.

Reservations are starting to fill up! To get a good time, reserve now.

Cynthia Salaysay2017-09-12T15:46:52-07:00September 10th, 2015|2015, Happened already...|0 Comments