New Year’s Eve 2019
We’re hopeful — and we’re certainly going to celebrate.
Chef Brian’s New Year’s Eve Menu
Gnocco fritto with lonza and truffle vinaigrette
Stuzzichino (choose one)
Oyster with beet and horseradish crema
Asian pear with fennel and lime
Antipasto (choose one)
Water buffalo tartara with pickled celery root, Satsuma mandarin-nettle aïoli, and cracker
Crab salad with endive, citruses, Caprino cheese, grapefruit vinaigrette, and squid ink brioche
Primo (choose one)
Lobster risotto with Chanterelle mushrooms, sweet potato, and black truffle
Paprika vodka gnocchi with egg mimosa, Ossetra caviar, and horseradish broth
Chestnut rigatoni with Black Trumpet mushrooms, orange, pickled red onion, and Pecorino cheese
Secondo (choose one)
Seared scallops with California sweet rice, crab broth, grapefruit crisp and juice, sorrel, and celery salsa
To be announced
~$135 per person ~ Wine pairing: $76 per person~
A service charge of 20% will be added ~ $25 corkage
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
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
MENU FOR VALENTINE’S DAY 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
Ravioliof sunchoke and beets withvin santo, apple, and 108-month-agedParmigiano Reggiano cheese
Pan-roasted black sea bass with celeriac, Lacinato kale, and Osetra
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.
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
Contorno: canederli of braised goat with fiore sardopecorinocheese
Desserts: to come
We all deserve a New Year,
bring it in with us.
New Year’s Eve 2018
New Year’s Eve 2018 Menu
Stuzzichino: Chanterelle mushroom soup with Perigord
Salad of Dungeness crab, winter citrus, and avocado
Hudson Valley foie gras torchon with huckleberries and
Acquerello Carnaroli risotto of 101-month aged Parmigiano
Reggiano cheese and roast poultry sugo
Tortelloni of fontina alla valdostana with candied walnuts
and Perigord truffle honey
Roast Bandera quail with Kabocha squash, radicchio,
pomegranate, and old aceto balsamico
Pancetta-wrapped wild venison loin with parsnip crema,
cranberry confitura, and juniper
Pan-seared big eye tuna with Hachiya persimmon, fennel,
radish, and golden beets; pine nut salsa
Desserts, to be announced
Vegetarian options will be available
Jonah’s prix fixe dinners are exquisite, perfectly balanced, properly portioned, and delicious.
Prix fixe menu—Five course, early seating 5:00 to 6:30 • $ 90.
Six course, late seating 7:45 to 9:15 • $ 135.
Online or Call 510.547.5356
It’s been 32 Years—Still committed to:
HONEST INGREDIENTS • COOKING with SKILL and DEDICATION • FRESH THINKING.
Come by on Sunday December 16th, say hello and have a toast with us for Oliveto’s Anniversary.
New Year’s Eve 2018
– Chanterelle mushroom soup with Perigord black truffles
– Pancetta wrapped venison loin
– a crab salad
Later seating 7:45 to 9:15 — $135
Full menu next week.
Online or Call 510.547.5356
The Buffalo is Outstanding
More through the weekend
buffalo is milder and sweeter.
The pasta—Malloreddus with whey-braised Magruder
bison short ribs: Also great.
Bone-in Magruder bison rib chop with Chanterelle mushrooms, D’Anjou pear, sunchoke crema, and saba: By all accounts (every diner in the restaurant) the rib chops were sweet, tender, delicious and perfectly grilled.
They were afraid that they could loose the whole herd to pneumonia due to the Paradise fire smoke. Cattle and particularly sheep are susceptible.
And then for major long term angst, we learned about the Potter Valley Water Project. A portion of the Eel River is diverted to headwaters of the Russian River in Potter Valley via a scheme known as the Potter Valley Project. The Sonoma County Water Agency draws drinking water from the Russian River for sale to several hundred thousand residents of Sonoma, Mendocino, and northern Marin counties. Santa Rosa’s Laguna Wastewater Treatment Plant treats sewage from several communities to tertiary standards and returns some of it to the river by way of the Laguna de Santa Rosa. This entire water system is up for sale—a deal that could not only devastate Mac’s Potter Valley, but also impact Mendocino, Sonoma and Northern Marin Counties. It’s a very big problem. https://www.pottervalleywater.org
Despite impending calamities, we had a great night.
A few of these chops left tonight. We’ll then be moving into New York steak cuts of the Buffalo.