Treat yourself and your loved ones! Chef Jonah’s menu for Valentine’s day consists of four courses of indulgent delights: truffles, crab, Chanterelles, lobster. Hearts will beat wildly, cares soothed away, and love, hopefully, will grow.
Stuzzichino: Perigord truffle and Parmesan cheese gougère
Salad of Dungeness crab, winter citrus, and avocado
Soup: vellutata of Chanterelle mushrooms with essence of Madeira
Acquerello Carnaroli risotto with Perigord truffles and Fontina Val d’Aosta cheese
Saffron chitarra pasta with Maine lobster, fines herbes, and bergamot
Liberty Farms duck two ways with Medjool date-studded gratinata and Calvados sugo
Pan-roasted black sea bass with Black Trumpet mushroom crema, salsify, and spumante
Devil’s food chocolate cake with hazelnut filling, chocolate frosting, and vanilla ice cream
Passionfruit tart of passionfruit curd, shortbread crust, raspberry meringues, and toasted meringue
A 20% Pre-Tax Service Charge Will Be Added
A bounty of gorgeous, speedy heritage Rhode Island Red chickens just arrived from Emmer & Co. These are leaner, smaller birds of Old World genetics and Old World flavor, that roam and forage on open, unrestricted pasture for at least 112 days (most chicken is raised for 42-62 days). They achieve a deeper flavor because of it. No hormones, of course, or antibiotics! These are chickens that are raised the way they are meant to be raised, and taste the way they are meant to taste.
We are serving our favorite new birds al mattone (under a brick) with nettles, house-made ricotta, crispy fingerling potatoes, and brown butter-hazelnut salsa, while they last.
Come on in and enjoy the most natural and most beautiful of meals.
The holidays brought us lobster, antelope, and the most beautiful sturgeon, and gave us time to age a whole lot of exquisite, grass-fed Magruder beef.
We absolutely love Magruder Ranch. Fifth generation farmer Mac Magruder and his family sustainably raises its animals in Potter Valley, 130 miles north of San Francisco. Exclusively raised on pasture, theirs is some of the healthiest beef available, and aging it provides a depth of complexity to its flavor.
In the coming weeks, the menu will have choice middle cuts aplenty – ribeye, New York steak, flat iron steak, and sirloin – as well as cuts like shortribs, brisket, and chuckeye.
Reserve a table, and treat yourself to a little beef-induced euphoria!
This Week: Liberty Duck, Foie Gras
- Torchon of Hudson Valley foie gras with quince, spiced gougère, and saba
- Salad of Hass avocado and winter citrus with steelhead caviar and Mendocino kombu
Truffles, citrus, foie gras, lobster, venison… Chef Jonah’s menu is classic and luxurious. We’re looking forward to relaxing and celebrating with you!
Tartufato: brioche with black truffle butter
Salad of Fuerte avocado and winter citrus with steelhead caviar and Mendocino kombu
Vellutata of lobster with vanilla-orange crema
Torchon of Hudson Valley foie gras with quince, spiced gougère, and saba
Acquerello Carnaroli risotto with nettles and Perigord truffle
Linguini with smoked trout, lemon, and tarragon
Pan-roasted sturgeon with wild mushrooms, celeriac, and brown butter-roast poultry sugo
Pan-roasted Liberty duck two ways: breast and dried cherry sausage with parsnip gratinata and Swiss chard
Pancetta-wrapped wild venison loin with spiced Kabocha squash, bulgur wheat, and juniper sugo
Baked Alaska with vanilla cake, orange ice cream, and toasted meringue
Chocolate Pot de Creme in pizzelle nest with caramel hazelnut crunch
First seating: 95 for four-course menu
Second seating: 130 for five-course menu (includes sturgeon)
Prices do not include beverages or tax. An 18% pre-tax Service Charge will be added.
- Black truffles are on, gracing our Yukon Gold gnocchi with fonduta Val D’Aosta
- The rains have brought us chanterelles, which we are offering in an utterly lovely agnolotti dal plin with Chanterelle mushroom crema and white truffle butter
Truffles Prices Are In
We hate it when we’re shaving $12/gram truffles at our dinners. We’ve long rejected the common $14 to $20/gram approach. It’s not as fun.
But because these dinners are something of an institution, and diners come in ready to have at them, we sell a lot of truffles. And, we can bring the price down.
We’re happy to share the good news: truffles will be a somewhat modest $8 per gram for our Truffle Dinners. You can also purchase them to take home — email us (firstname.lastname@example.org) if you are interested!
Pre-Order Aged Wine for Truffle Dinners
We were really blown away by these very well aged wines from our recent Bruno Giacosa dinner. These aged Barolos and Barbarescos are the very best wines to drink with white truffles, as they come from the same region of northern Italy. Delicious, profound, and utterly stunning, the following are currently available from our collection:
Barbaresco, Santo Stefano, Giacosa 1979 — 425.
Barbaresco, Asili, Riserva Giacosa, 2000 — 650.
Barbaresco, Bricco Asili, Ceretto, 1985 — 270.
Barbaresco, Podere del Pajore, Giovanni Moresco, 1979 — 295.
Barbaresco, Montefico, Riserva Produttori, 1978 — 240.Barbaresco, Asili, Riserva Produttori del Barbaresco, 1982 — 330.
Barolo, Villero, Giuseppe Mascarello, 1978 — 320.
Barolo, Ceretto Brunate, 1978 — 425.
**These must be purchased in advance, so we can prepare them and let them breathe for 6-8 hours before your dinner. In order to arrange for one of these spectacular wines, please email Shelley@oliveto.com. **