Truffle Dinner Menu – November 19th through the 23rd!

Our Annual Truffle Dinners dates are set — reserve now for November 19th through the 23rd! 

Truffle Dinner Menu 

DINNER FOR TRUFFLES (white and black) & Autumn Mushrooms 2019

Italian white truffles shaved and slathered tableside. 

Antipasti and salads

Crudo of scallops with artichoke and Black Trumpet mushroom caponata, truffle vinaigrette, and crispy artichoke

Soup: vellutata of celery with lemon, sorrel, and fried capers

Crab salad with cauliflower, walnuts, and brown butter-strawberry jus

Tartara of Magruder beef with lardo and Maggie’s salted plums

Uni with sunflower seed porridge, pancetta, and fried shallots

Mushroom crudo with Brussels sprouts, bagna cauda, Parmesan cheese, and cured yolk

Celery root crocchette with Black Trumpet mushroom crema and Robiola cheese fonduta

Salad of mortadella with Mission figs, pomegranate, mâche, and truffle vinaigrette

Garden lettuces vinaigrette 

 

Primi 
Tajarin al burro 

Chestnut conchiglie with prosciutto, Castelmagno cheese, and candied walnuts 

Cannelloni of King Trumpet mushrooms and cauliflower with braised cabbage crema 

Cappellacci with Dungeness crab, pickled avocado, grapefruit, and mint 

Agnolotti dal plin with escarole

Pici with chicken liver ragu and Squaquerone cheese fonduta 

Magruder ribeye with Madeira sugo, smashed potatoes, Swiss chard, and fried salsify

Braised pork with whole wheat crespelle, black garlic, celery heart, and prosciutto sauce

Scallops with rutabaga, potatoes, truffled merguez Hollandaise sauce, and Hedgehog mushrooms

Chicken with chestnuts, pancetta, Brussels sprouts, and sauce soubise

Cauliflower sformatino with Black Trumpet mushrooms, lemon, and Ossetra caviar 

Menu is a la carte 

Reserve online now, or call 510-547-5356

 

 


					

Annual Truffle Dinners!

Our Annual Truffle Dinners dates are set — reserve now for November 19th through the 23rd! 

It’s good to have the past few weeks of apprehension and sadness behind us.  The comforting, delicious, and sometimes celebratory foods of fall are on our menu now:  a Tuscan white bean soup, sweet potato gnocchi with duck sausage, a Chanterelle mushroom ragù mingling with trompetti pasta, all of which are, not coincidentally, prelims for our main autumnal event.

Our annual Truffle Dinners always take place the week before Thanksgiving.  This year’s will be Oliveto’s 24th truffle and mushroom event. Perhaps the most evocative of our dinners, it is set in the darkness of a dining room approaching winter solstice, in an atmosphere created by aromas from the kitchen and the wood-fired grill/rotisserie, intermingled with that indescribable scent of the treasured, mystical, white truffle (actually, to put it in the most unpoetic of terms, “the fruiting body of a subterranean asomycete fungus, one of the many species of the genus Tuber”).

Over the years, we’ve gotten good at it.  We source the very best truffles, price them well so they can be consumed in appropriate excess, and serve with exquisitely and carefully made, traditional Italian soul-satisfying food.

Here’s what we know about this year’s truffle season:  until a few days ago, the season has been mixed. (In recent years, it has been arriving 3 to 5 weeks later than normal.) But thanks to good rainfall in recent days and much cooler nights in the low 40s, the truffles harvested now are of good quality.  Those are the conditions we need for excellent truffles by the time of our event, which starts November 19th.

Reserve online now, or call 510-547-5356
Menus and updates to follow.

2019-11-05T12:52:14+00:00November 5th, 2019|Coming up..., Events|0 Comments

Tomato Dinners 2019, September 10-14

Tomato Dinners 2019

September 10-14

Reserve now on line  or call: 510 547-5356

Think of it as a party, with plenty of old friends:

Cherokee Purple, Marvel Stripe, Black Pineapple, Early Girl, German Red, Brandywine.
We’re expecting some new friends too:
Chocolate Sprinkles, Red “Tommy Toe,” maybe even Atomic Fusion–from an array of farms, north and south.  

Bay Area farmers have been busy these past 29 years and more, improving their soils, creating new growing methods, making their tomatoes amazing.

29th Annual Tomato Dinners  2019

MENU

Antipasti:  salads, soup, smaller items

Tomato sampling:   German Red, Marvel Stripe, Brandy-
wine, Cherokee Purple, and Black Pineapple

Heirloom tomato caprese salad with burrata cheese

Oysters on the half shell with strawberries, Sweet 100s, horseradish, and lemon

Scallop crudo, tomatoes three ways, and candied walnuts

Salad of cucumbers, mixed cherry tomatoes, parsley, Butter
beans, yogurt, and lentils

Lonza with cress, marinated heirloom tomatoes, Castelmagno cheese, and old aceto balsamico

Garden lettuces vinaigrette

Soup:  tomato soup alla Campbell with fried green tomato and provolone bun

Pork belly with watermelon and oyster-tomatillo salsa

Fried green tomatoes with peaches, sherry/tomato aïoli, and herbs
 
Primi
Garganelli with Brandywine tomatoes, vodka, and mint

Linguine verdi with tomato-braised short rib and Castelmagno cheese

Tomato gnocchi with razor clams, summer squash, and mixed cherry tomatoes

Rosa Bianca eggplant cappelletti with spicy tomato sauce and caprino fonduta

Spaghetti all’amatriciana

Chanterelle mushrooms, sweet corn, and ricotta cannelloni with
Early Girl tomato 
mostarda and sherry-brown butter

Orecchiette with sand dabs, tomato-raisins, and squash blossoms
 
Secondi
Braised beef brisket with Acquerello Carnaroli risotto, Green
Zebra tomatoes, 
and giardiniera

Brown butter-aged pork loin with green chili, salsa fresca, and
cured yolk

Peperonata-stuffed tomato with Gorgonzola fondutapangrattato,
and 
harissa verde

Chicken and lobster sausage with pickled green tomatoes and
parsnip 
crema

Charcoal-grilled bigeye tuna with Castelvetrano olives, pole beans, fried red onions, vinegar potatoes, Early Girl tomatoes,
and tomato 
aioli
 
Dolci
Ricotta zeppole with Early Girl tomato curd, basil ice cream, and candied lemon peel

Corn milk cake with honey-roasted tomatoes and blackberries, rosemary blossoms, and whipped mascarpone

Flourless bittersweet chocolate cake with tomato caramel and whipped cream

Tartlet of green tomatoes, apples, walnut frangipane, tomato leaf whipped cream, saba, and candied walnuts

Menu is a la carte, and subject to minor changes

Reserve now on line  or call: 510 547-5356

Oliveto.com

2019-09-10T17:26:00+00:00September 10th, 2019|Coming up...|0 Comments

Top New York Chef to Visit Oliveto – Menu Update for Tuesday, August 20th Dinner

Menu Update

Top NY Chef to Visit Oliveto

for a one-night-only dinner

Tuesday, August 20th

See mega-bonus below


In a pre-visit conversation between New York’s Chef Justin Smillie (Upland Restaurant) and Oliveto’s Chef Brian Griffith, a brief preliminary menu was laid out to give prospective diners a general idea of the prix fixe dinner to be served August 20th.  Brian gave Justin a picture of which produce stands out in this, the peak of our summer season, from some of the best of our local farmers.  Justin chose general items that excited him, and the two chefs sketched out the menu that follows:

Local chicories, anchovy, crispy bread, and hard cheese

Caramelized sweet rice (possibly with seafood)

Roasted heirloom tomatoes and herbs

And…Justin’s famous duck, wood-fired, probably breast and sausage, with nectarines

Favas, sprouted lentils, charred red onions, summer squash

Dessert tbd

$70 prix fixe

This menu will be offered alongside our regular à la carte menu, but we’ll ask that those ordering Justin’s prix fixe meal make it an order for the whole table.  We will provide substitutions for vegetarians.

          Mega Bonus—Randall Grahm

In the spirit of properly presenting California, we asked Randall Grahm, Bonny Doon Winery, for something really special for the dinner on the 20th.  For several years he’s been pursuing a true California wine, not imitative of European wines.  This is immensely complicated, but that’s Randall.  His extraordinary effort is well described in this New Yorker article from last year.  So for our dinner, we’ll serve his 2017 Grenache Blanc/Gris from Popelouchum, which Randall thinks “is pretty exemplary,” and is in very limited supply.  As a 13-year-old first-time visitor from Boston yelled out my sun roof as we drove across the Golden Gate Bridge, “This is historical!”  Randall is also finding us his most dramatic Cigare Volant, his exceptional Rhône, to complement the dinner.

This is one night only, reservations still available after 8 PM

Reserve now on line  or call: 510 547-5356

Oliveto.com

2019-08-13T17:57:49+00:00August 13th, 2019|Coming up...|0 Comments

Oliveto and Community Grains Pizza Party – Sunday, August 18th, 6-9 pm

Oliveto and Community Grains Pizza Party—

Sunday, August 18th, 6-9 pm

Justin Smillie, Upland Restaurant, NYC

Community Grains has been coming up with some terrific flour, and chefs and bakers on both coasts have been making exciting food with it.  For example, our guest chef, Justin Smillie’s whole-grain pizza at Upland in New York is extraordinary.  So as part of his visit with us, he suggested a pizza party.

It’ll be in the café.
There will be live music

by Trio Sin Lio
It’ll be big fun.

We’ll serve Justin’s pizza and some of our own.  Plus lots of other food.

For the past decade, Community Grains has been working to develop a better complete grain system.  Based on the values of nutrient-rich soil, advanced whole milling, and radical transparency in our supply chain, we’ve developed whole grain wheat flours that are different from anything else that’s commercially available.  By testing and improving over several years, we’ve arrived at the point where our Patwin variety x-fine wheat flour can compete head on with white flour for texture and mouth-feel, with enormous upsides in nutrition and taste, while at the some time growing a better, soil-based local grain economy.

Tickets are $35, with a no-host full bar.
Buy tickets here

2019-08-13T17:59:18+00:00August 13th, 2019|Coming up...|0 Comments

Oceanic Dinners Menu July 9th through 14th Tuesday through Sunday

oliveto-oceanic-dinners-2019-menu

Masterpiece!

The finest seasonally available seafood, from healthy fisheries around the world, all responsibly caught, within an exceptional menu.

Reserve Online or Call 510.547.5356

MENU

Crudi
Snapper with peaches, green almonds, Jalapeño pepper, and basil pesto

Scallop in its shell with plums, black truffle, buttermilk, and chocolate-mint

Coon-stripe shrimp with strawberries, horseradish, pickled ramps, and old aceto balsamico

Tuna-stuffed cannoli with figs, mascarpone, chili, and avocado purée

Swordfish carpaccio with artichokes, sweet corn, and basil
 
Other starters
Tuscan-style monkfish liver pâté

Cod tripe brasato with Butter beans, breadcrumbs pangrattato, and salsa verde

Smoked salmon, squid ink brioche, black garlic aïoli, and dill

Fried smelt with lardo and romesco sauce

Garden lettuces vinaigrette

White gazpacho with sardines and capers
 
Pasta
Spinach linguine with shrimp, chili, corn, and basil

Acquerello Carnaroli risotto with lobster, Chanterelle mushrooms, and hazelnuts

Parsnip tortelli with razor clams, pancetta, parsley, and potato

Seaweed trenette with bigeye tuna, citrus preserves, oregano, and cured egg yolk

Green almond casoncelli with sand dabs, nectarines, and old aceto balsamico

Squid ink gnocchi with beef “merguez,” anchovy, and ricotta salata
 
Main courses
 White sea bass cioppino

Seared bay halibut with pancetta potato cake and truffle salsa

Shrimp with polenta, hollandaise sauce, and egg yolk

Petrale sole with potatoes alla livornese

Merguez-stuffed squid with eggplant caponata, basil, and smoked Parmigiano

Summer vegetable main course tba

Menu is a la carte, priced consistant with our regular menus.
~~~~~~~~

This year marks our 18thOceanic Dinner event.  Despite the general news about the oceans— global warming, overfishing, increased acidity, and pollution—our excellent fishmonger, Tom Worthington, of Monterey Fish Market—tells us that the supply and variety of sustainable fish is very good this year.

This can only e so because of the practices of Tom and Monterey Fish owner (since 1979) Paul Johnson, who source fish from well-regulated fisheries, from boats that fish sustainably, in season, and cleaning the catch immediately and handling them gently.

Chef Brian’s work from Tom’s list of available sea foods has produced this year’s menu—a creatively and well-thought-out mix of the fish and shellfish that excited him most.

Reserve Online or Call 510.547.5356

Oliveto.com

2019-06-25T17:17:29+00:00June 25th, 2019|Coming up...|0 Comments

Oceanic Dinners Announced Tuesday – Saturday, July 9th through 13th

oliveto-oceanic-dinners-2019

Preparations in the kitchen have begun.

 

Oceanic Dinners Announced Tuesday – Saturday, July 9th through 13th

Our Oceanic Dinners will begin in a little less than a month, and because many of our customers—pescatarians and pescaphiles alike—make plans around these very special dinners, we’re announcing the dates now.

This event is the most exciting, and challenging, of our special dinners.  Working with Monterey Fish Market’s Tom Worthington, Chef Brian Griffith’s task is to narrow down Tom’s offerings (insofar as he can predict exactly what  will be available a month from now) from fisheries near and far, which include sustainably harvested fish and seaweeds, mollusks and crustaceans, and imagine dishes that display and bring out what is remarkable about each of these exquisitely fresh sea organisms.  A daunting task, but one that excites not just Brian but the whole kitchen.

Details and menu will follow.

Reserve Online or Call 510.547.5356

Oliveto.com

2019-06-23T16:47:48+00:00June 23rd, 2019|Coming up...|0 Comments

Introducing Chef Brian Griffith

oliveto-chef-brian-griffithSeveral weeks into his new position, Chef Brian is ready for his announcement.  He’s happy with his new menu, as are we.  We’re ready!  Come in this weekend, raise a glass with us, say hello.

 

Introducing Chef Brian Griffith

For the past two years Chef Brian Griffith has been helping manage the Oliveto kitchen as Sous Chef—gaining a deep understanding of our largely Italian and California-Italian menu, and getting to know the sources particular to northern California farming for the best produce and meats, as well as Monterey Fish’s unsurpassed sustainable wild fish.  His illustrious CV, which lists Table 6, Denver, Carlyle, Portland, and Kadeau, Copenhagen (renown two-star Michelin restaurant), expands the roots of his native Tennessee.

So when long-time, and exceptional, Oliveto Chef Jonah Rhodehamel felt it was time for a life change, we were deeply gratified and excited that Griffith would accept the position of Oliveto Executive Chef, and the challenge of refining and creating his own direction for our kitchen.
What we anticipate, and are already experiencing, from Chef Brian’s kitchen:

—A better balance of vegetables, meats, fish, and grains on the menu.

—A deeper examination of the possibilities the diverse produce available from local regenerative farmers offers.

—A deeper examination of butchering, curing, and cooking with heritage breeds of animals.

—Expanding the already exciting pasta offerings on our menu with our dedicated pasta maker, and widening the boundaries of traditional pastas.

~~~~~~~

At a time when serious diners in the Bay Area—and indeed in much of the world—are developing broader palates and more philosophically diverse directives as to what they eat, Brian has been considering how to make the myriad Italian culinary techniques fit happily on a balanced, creative menu, pleasing to both the traditionalist and the curious, demanding new eater.

2019-06-23T16:50:36+00:00June 23rd, 2019|Coming up...|0 Comments

Valentine’s Day Menu–2019

      MENU FOR VALENTINE’S DAY  2019

Stuzzichino: Parmesan cheese gougèreswith Perigord truffle mousse
Consomméof Liberty Farms duck
~or~
Antipastoof Maine lobster with blood orangegelée, fennel, andfines herbes
Acquerello Carnaroli risottoof Black Trumpet mushrooms and
Perigord truffle
~or~
Ravioliof sunchoke and beets withvin santo, apple, and 108-month-agedParmigiano Reggiano cheese
Pan-roasted black sea bass with celeriac, Lacinato kale, and Osetra
caviar spumante
~or~
Roast Liberty Farms duck with Perigord truffle sausage, barley,
Seville orange, and sugo
Dessert selections tba

95. per person
A 20% pre-tax Service Charge will be added.

Dinners from Sicily-Menu

Menu for Sicilian Dinners
January 29 through February 1, 2019

For our Dinners from Sicilly, Chef Jonah has been looking for a balanced menu between the simplicity and comfort of food from the street, and the complexity and refinement of food from the home, both modest and grand.  Here’s what he came up with.

Menu for Sicilian Dinners
January 29 through February 1, 2019

Antipasti
Sierra mackerel alla stimpirata
Salad of winter citrus with Castelvetrano olives, pistachios, and wild oregano
Sausalito Springs watercress with Chanterelle mushroom conserva, sherry vinegar,
and walnut brittle
Goat spitini with marinated olives
Cured and smoked swordfish with winter vegetable caponata
Soup:  zuppa di ceciwith cipolline onion agrodolce

Primi
Rigatoni with cauliflower, pine nuts, and raisins
Spaghetti with sea urchin
Pasta grattata with Delicata squash and ricotta
Potato gnocchi with ragù alla salsiccia
Tagliolini with white anchovy, garlic, chili, and bottarga di muggine
Ravioliof ricotta and mint with walnut pesto

Secondi:  grills, sautés, roasts, and rotisserie
Grilled tuna sausages with tomato-braised escarole, fennel, and breadcrumbs
Red-wine-braised duck leg with polentaand rapini
Pistachio-crusted monkfish with braised Treviso radicchio and Seville orange marmellata
Spit-roasted goat with Yukon Gold gratin and salmoriglio

Contornocanederli of braised goat with fiore sardopecorinocheese

Desserts: to come

Dinners will be from an a la carte menu, pricing will be similar to our daily menu.