Over the past few years, Jonah has refined the prix fixe menu for our celebratory evenings. This year, at the top of his game, he has created an exquisite menu for our New Year’s Eve dinner. This year, we’re proud to show off our stunning new dining room, making for a stellar way to ring in the new year.
Jonah is particularly excited about a few of the items on the menu.
We’re serving delicious Acquerello Carnaroli rice in two different dishes: a savory risotto topped with truffles shaved table side and a sweet rice pudding served with roasted pineapple. This particular rice is grown in the Piedmont region of Italy by the Rondolino family, on a farm that receives only the purest water. The family is devoted to producing the highest quality rice possible — they have spent decades researching and experimenting with their growing method and aging process. From our visits there, we know this is a really wonderful family that makes a wonderful product.
The sea bass has also been spectacular this year. On New Year’s, we’re serving it with salsify crema, malted wheat berries, roast carrots, and old aceto balsamico to highlight the fish’s clean flavor and flaky texture. Sea bass makes for a dramatic presentation: its dark, crisp skin stands out against its pure white flesh. No wonder Jonah ranks sea bass as one of his top five fish.
For those who crave red meat for dinner, our Piedmontese beef Wellington is pretty perfect. This particular breed of cattle is renowned for its “double muscling,” which equals tender, juicy, and flavorful meat. Wrapped in pastry and served with Chanterelle mushrooms, creamed nettles, and black truffle sugo, our Wellington is simply a delicious dish.
No matter what you order, New Year’s Eve is certain to be unforgettable. Call 510-547-5356 to make your reservations for the early (5pm) or late (7:45pm) seating.
The official Oliveto Staff “whew!-the holidays-are-over” Party will take place on Monday, January 6th at 6pm at Oliveto Restaurant.
We thought it would be fun to ask if any of our customers (who might have a special attachment to the Oliveto family) would be game to switch roles with the staff and do some of the cooking, serving, and clean up. Sound fun? It does? Then read on.
We’ll have areas in which to prep and cook, and tasks like setting up, serving, and clearing. The work crew will have their own little “downstairs” happening.
Hopefully there will be a lot of you responding to this bizarre invitation, willing to sign up for certain tasks for two to three hour shifts (longer if you’re a workaholic). Scheduled work hours will likely be from 10 AM until 11 PM or so. The work will be almost entirely staffed by brave volunteers, Maggie, a guest chef honcho, and by a few non-Oliveto professionals.
If this is for you, please email me: Bob
This weekend’s Piedmontese dessert will be a chocolate-hazelnut bunet. You may remember from the emails between Chef Marco Forneris and Oliveto Pastry Chef Jenny Raven that Jenny wanted an authentic recipe for a bunet. Using burning coals is how she will achieve the crisp top, the same way Marco’s grandmother made her bunet.