Valentine’s Day Menu–2019


Stuzzichino: Parmesan cheese gougèreswith Perigord truffle mousse
Consomméof Liberty Farms duck
Antipastoof Maine lobster with blood orangegelée, fennel, andfines herbes
Acquerello Carnaroli risottoof Black Trumpet mushrooms and
Perigord truffle
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
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

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

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.

This Just In: freaky spring produce!

We can’t believe we’re about to say this, but…asparagus. Artichokes. Radicchio!

Clockwise: treviso tardivo, rossa di verona, orchidea rossa, with variegata di chioggia in the center

Clockwise: treviso tardivo, rossa di verona, orchidea rossa, & variegata di chioggia in the center

Due to a record warm January, farmers just south of here in Monterey County are already offering produce we don’t usually see until well into March.

It’s disturbing but at the same time, we must admit, delicious. Martin Bournhonesque hooked us up with some of this unusually early produce that will be on the menu this week:

Roast pork belly with artichokes two ways and long-cooked onions

Salad of roast asparagus with little gem lettuces, radish, preserved lemon and herb crema

Poached farm egg with duck confit potato hash cake, black trumpet mushrooms, and asparagus

and in the Oliveto Cafe...

Tuscan-style sausage with Treviso radicchio, red flint corn polenta, and arugula


2017-09-12T15:47:26-07:00February 18th, 2014|Market Reports, Oliveto Cafe, This Just In, Winter|0 Comments

Report from our farmers: Cold Snap!

We stopped by the Derby Street Farmers’ Market in Berkeley yesterday to talk with some of our farmers about how they’ve been dealing with the recent mercury plunge. Both Riverdog Farm and Full Belly Farm in Guinda lost electricity, and had problems with irrigation lines freezing. There was a mad dash before the cold set in to harvest as much broccoli, cauliflower, and celery root as possible. Many recent transplants, too fragile to hold their own, didn’t make it through the freeze.

The general consensus, was that it is too soon to tell what was effected & how many crops were actually lost. Both Didar Singh Khalsa and Catalan Farm said they wouldn’t know for two to three weeks the extent of the damage. And yet, all of the farmers we spoke with retained an upbeat outlook & cheery countenance as is required in a livelihood as unpredictable as farming. Many were thankful for the diversity & resilience of their farms and worried about smaller neighboring operations that depended solely on one crop, where serious damage could completely wipe out their income for the season.

Dana Goransson of Riverdog Farm

Dana Goransson

In all of this, the pigs came out on top. Dana Goransson, the hog farmer at Riverdog Farm said her charges were as happy as pigs in, ur, well in this case, almond hulls. Planning for the colder weather a few weeks prior, Riverdog created some slightly shielded areas as well as wallows insulated with almond hulls, which the pigs also snack on. So they’re basically lounging in a buffet and keeping warm! Riverdog’s pasture-raised pork has been particularly delicious lately and on the menu frequently at Oliveto. To learn more about their herd and see some great pictures, check out the Riverdog Farm Hog Blog.

More then anything, during these cold days and the weeks that follow, be sure to get out to your local farmers’ markets and support your farmers. And eat your root vegetables!

2017-09-12T15:48:52-07:00December 9th, 2009|Market Reports, Winter|0 Comments
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