Sunday Family Supper, October 18th, 2015

 

photo by Francesca Cappa/Creative Commons

 

Liguria

Puntarelle with garlic, anchovies, and black pepper

Spaghetti alla puttanesca

Liberty Farm duck with giblets, prosciutto, and plums

 

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!

Bach Solos in the Magic Room

sound-system

 

Benvenue House Concert Series Migrates

With Meyer Sound’s extraordinary acoustical engineering, our dining room has become a Magic Room – capable of heightening one’s ability to hear one’s dining companions while reducing the conversations of those away from the table to a honeyed hum. It can also make our dining room sound like a cathedral, or a symphony hall.

In the next few months, we’ll be experimenting how best to make use of our Magic Room for musical performances, starting with an exciting partnership with Benvenue House, which will be migrating its series of chamber music events to our dining room.

The first “Benvenue House Music Presents” concert at Oliveto will feature guitarist, Marc Teicholz and cellist, Tanya Tomkins playing solo Bach.

good walking solo shot-cropped

Chamber musician and soloist Tanya Tomkins specializes in both modern and Baroque cello. In addition to her current position as co-Principal cellist in both the Portland and Philharmonia Baroque orchestras, she has performed as a soloist with various orchestras and festivals throughout the world. Of special recognition are Tanya’s performances of the Bach Suites on Baroque cello. Together with pianist Eric Zivian, Tanya is co-Founder and Artistic Director of the new Valley of the Moon Music Festival in Sonoma. She also founded Benvenue House Music, a chamber music house concert series in the Bay Area.

teicholz photoMarc Teicholz, classical guitarist, is the first prize-winner of the 1989 International Guitar Foundation of America competition.  Marc Teicholz has toured extensively throughout the United States, Canada, and Europe, receiving critical acclaim for his recitals and master classes. He is on the faculty of the San Francisco Conservatory of Music and at California State University East Bay.

Friday, October 30th
8:45 p.m.
$80
 

Tickets Available  

The evening includes a light, three-course prix-fixe dinner ($45)  at 8:45 p.m., with the performance ($35) following at 9:30 p.m., with time to chat with the performers afterwards. Beverages, service charge (18%) on dinner and beverages, and tax are additional and will be charged that evening. Check the Eventbrite listing October 16th for the program and menu.

2017-09-12T15:46:51-07:00October 9th, 2015|2015, Coming up...|0 Comments

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!

Our New Rosticceria

rosticceria

rosticceria-pork-potatoes-600

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.

roasted-brussels-rosticceria

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-stuffed-peppers-600

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

This Just In: Monterey Bay Squid

stuffed-squid-600

 

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.

Sunday Farmhouse Supper, October 4th, 2015

 

le-marche-cc-steve-slater

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!

2017-09-12T15:46:52-07:00September 30th, 2015|2015, Coming up..., Sunday Farmhouse Supper|0 Comments

This Just In: Swordfish

 

swordfish-cherry-tomatoes

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.

2017-09-12T15:46:52-07:00September 24th, 2015|2015, Coming up..., This Just In|0 Comments

Sunday Family Supper, September 27th, 2015

Puglia-cc-salvatore-freni-jr copy

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!

2017-09-12T15:46:52-07:00September 22nd, 2015|2015, Coming up..., Sunday Farmhouse Supper|0 Comments

2015 Tomato Dinner Menu Is Here!!!

tomato-exclamation

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.

 

2017-09-12T15:46:52-07:00September 14th, 2015|2015, Events, Happened already..., Uncategorized|0 Comments
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