Sunday Farmhouse Supper, September 6th, 2015

photo by Fabio Ingrosso via Creative Commons

Valle d’Aosta

Bread soup with Savoy cabbage and Parmesan

Red Flint corn polenta with Parmesan

Rabbit braised in red wine and pancetta

*

Dessert

Marsala ice cream and olive oil cake

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!

Preparing for Tomato Dinners

shipper-tomato

Almost ripe.

 September 16th – 19th, 2015

As our kitchen begins to fill up with Dirty Girl tomatoes, chef Jonah’s mind begins to fill with big ideas for our upcoming Tomato Dinner menu.

One dish we’re particularly excited about is rabbit mole with San Marzano tomatoes, served with Brentwood corn and gigande beans. Jonah’s going to experiment with making an accompanying posole using whole kernels of Community Grains’s red flint corn – what we use regularly in our downstairs cafe for our polenta.

Reservations are starting to fill up! To ensure your desired time, reserve now.

2017-09-12T15:46:53-07:00September 3rd, 2015|2015, Coming up...|0 Comments

Sunday Farmhouse Supper, August 30th

photo by Tiberio Frascari

Sicily

Fritto of ricotta-stuffed squash blossoms

Spaghetti alla trapanese

Charcoal-grilled swordfish alla palermitana with rosemary,
anchovies, 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!

Sunday Farmhouse Supper, August 9th

heirloom-tomatos

Lombardia

Caprese salad of tomatoes, mozzarella, and basil

Risotto alla milanese

Magruder beef chuck roll with olive oil and whipped potatoes

*

Buttermilk panna cotta with stone fruit

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!

Sunday Farmhouse Supper, August 2nd

Lazio (Roman Campagna)

Artichokes alla romana with breadcrumbs and Parmesan

Spaghetti all’amatriciana

Magruder beef saltimbocca with roasted potatoes

*

Whipped buffalo yogurt with summer fruit

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!

In the Wake of Oceanic Dinners

egg_incadozza_600

 

In the aftermath of our epic Oceanic Dinners, chef Jonah’s beginning to transition our menu to other savories. This week, look for farm egg in carrozza – eggs, gently poached in shell, but only just enough to be able to peel them. These are fried with a coating of Kennebec potato and served with house-cured bacon and watercress.

 

We’ll also start to have in some aged beef, as well as some very special lamb, from Magruder Ranch in the coming weeks.

 

For those of you craving something of the sea, we have a garganelli pasta with house-smoked trout and trout crema, as well as a pan-roasted sea bass with summer vegetables.
2017-09-12T15:46:55-07:00June 29th, 2015|2015, Coming up..., This Just In|0 Comments

14th Annual Oceanic Dinner Final Menu

We still have some good times to dine with us, particularly on Thursday night.

 

Antipasti: smaller items, soup, salads

Cold

Panna cotta of Santa Barbara sea urchin with house-cured vanilla-scented trout roe and olive oil

Crudo of American mackerel with harissa, marinated cherry tomatoes, basil and Moroccan olives

Salad of Bibb lettuce with smoked swordfish bagna cauda, Sausalito Springs watercress, Easter Egg radish, fried shallots, and lemon

Frutti di mare of geoduck, Kushi oyster, monkfish torchon, house-smoked trout, cuttlefish, and Spanish mackerel; salsa rosa, sea urchin aïoli, and mignonette

Garden lettuces vinaigrette

 

Warm

Charcoal-grilled live scallop with scallop roe, dachi, dried scallop, Pioppini mushrooms, and seaweed

Charcoal-grilled mackerel with fregola, chili, and lemon agrumato

Potato-wrapped spot shrimp with saffron aïoli and peperonata

Pan-roasted pain de mie-crusted sand dab

Charcoal-grilled terrina of octopus with pimento aïoli, new potatoes, and wild arugula

Fritto misto of scallop, shrimp, and monkfish with Meyer lemons, aïoli, and fines herbes

Soup: vellutata of lobster and Dungeness crab with vanilla-orange crema

 

Primi

Acquerello Carnaroli risotto of Santa Barbara sea urchin, preserved Meyer lemon, and Espelette peppers

Tajarin with Dungeness crab, tarragon, and crab crema

Ravioli of baccalà with preserved lemon and mint

Spaghetti neri with Georgia white shrimp, tomato, and hot pepper

Fusilli bucata corti with East Coast razor clams, Brentwood corn, squash blossoms, and lemon verbena

Agnolotti dal plin

Tortelloni of house-made ricotta and Parmesan cheeses with basil pesto

 

Secondi

Pan-roasted skate wing with roasted fennel, capers, and brown butter

‘Osso buco’ of monkfish with saffron risotto, tomato brodo, and gremolata

Pan-roasted local king salmon with early summer ratatouille and basil oil

Pan-roasted sea bass with eggplant crema, padron peppers, Brentwood corn, and heirloom tomato salsa

Cioppino of local rock cod, shrimp, mussels, and cuttlefish with saffron aïoli, crostino, and parsley

Charcoal grilled pigeon with farroto AQ

 

Dolci

Yakira’s special Floating Island

Semolina shortcake with blackberries, mascarpone mousse, and lime sorbetto

Strawberry semifreddo with pistachio-almond cake, candied pistachios, strawberries, and old aceto balsamico

Cheesecake on crisp rye cake with chamomile caramel, apricot sauce, grilled apricots, and torched apricot meringue

 

It is an extraordinary challenge to offer such a menu, with this many species of fish, at their peak – which speaks to the skill and knowledge of Tom Worthington of Monterey Fish. To learn more, we’d like to share a film we made some years ago, of Tom Worthington at Monterey’s warehouse on Pier 33.

2017-09-12T15:46:55-07:00June 22nd, 2015|2015, Coming up..., Events|0 Comments

Visitors from Sicily

CiroandStef

Monday, June 15th

We’re huge fans of Ciro and Stef Biondi. They are smart, generous, and full of life. Their wines are too. While their vineyards have been producing wine for centuries on Mt. Etna, Ciro hit the restart button less than two decades ago, trying to make a great wine, taking full advantage of the extraordinary gifts of Mt. Etna — its young volcanic soil, its altitude high above the sea, and warm days.

We’re pleased to introduce you to them. Ciro and Stef will be in the Oliveto dining room, pouring their wines (some older vintages too) this coming Monday, and Chef Jonah will be offering some appropriate dishes to go with these wines:

  • Fritto of house made ricotta-stuffed squash blossoms
  • Crudo of swordfish with oregano, currants, pine nuts, and lemon
  • Rigatoni alla trapanese
  • Spaghetti with fresh anchovies, saffron, pine nuts, and raisins
  • Charcoal-grilled pork porterhouse with eggplant, artichoke, and salmoriglio

There are also a few places still available in the 6:15 to 7 PM tasting that Ciro will offering in our private dining room.

  • 2014 Biondi ‘Outis’ Etna Bianco
  • 2013 Biondi ‘Outis’ Etna Rosso
  • 2011 ‘Cisterna Fuori’
  • 2008 Biondi ‘Outis’ Etna Rosso
  • 2007 Biondi ‘Monte Ilice’ Etna Rosso

The tasting is $40. Register here.
After the tasting, stay for dinner.

Real Food Real Stories Picnic with The Local Butcher Shop

 

We are excited to host Real Food Real Stories and Aaron and Monica Rocchino of The Local Butcher Shop, a high-quality, sustainable whole animal butchery in Berkeley, CA.Aaron and Monica met at Oliveto, and we’re enormously proud of them and consider them part of our family. They will share with you stories of their journey and why they dedicate their lives in this challenging and important work. The Local Butcher Shop sources pasture-raised, antibiotic- and hormone-free meats from local farmers and ranchers located within 150 miles of the Berkeley shop.

Real Food Real Stories creates storytelling gatherings in the Bay Area — the group works to empower the sustainable food movement by facilitating an intimate connection with food changemakers.

 

A delicious, rustic brunch will be prepared, using meat from The Local Butcher Shop and grains from Community Grains. Come eat,  commune, and hear The Local Butcher Shop’s authentic story.

$30 per person
Saturday, June 20, 2015 from 11:00 AM to 2:00 PM
Oliveto Restaurant & Café
Oakland, CA

 

A Trip to the Cheesemonger

cheese-display

 

We went to one of our favorite cheesemongers, the Cheeseboard in Berkeley, in anticipation of our upcoming Provencal Dinners on May 19th and 20th. We love the Cheeseboard for its continuing passion, personal attention, and the sheer variety of cheeses it sells.

Erin Fox, our guide – and former Oliveto cook – shared with us a bounty of goat cheese. Nocetto di capra was gooey, with a long finish. The ash-covered Besace du Berger was sterling — soft in the middle and velvety on the tongue. The quadra di capra was something like a goatsmilk Taleggio — pungent, mushroomy, and yeasty.

Erin-Fox-Cheeseboard

Erin shows us an example of a mold-ripened cheese, which demonstrates its age through noticing the gradation of texture from its crusty outside to its creamier middle. This one is ready.

We were particularly excited about Pantaleo, a firm goat cheese from Sardinia – it’s mild, nutty, and savory, with plenty of citrus notes, and dissolves into fine crumbles in the mouth.

While we are still deciding what cheeses to use, we’re getting very excited about our Provencal Dinners and the aged French wines we will be sharing alongside. Our menu will come directly from the classic cookbook, Richard Olney’s paean to Lulu Peyraud and Domaine Tempier,Lulu’s Provencal Table. 

2017-09-12T15:46:58-07:00May 6th, 2015|2015, Happened already...|0 Comments
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