Tomato Dinners 2012 2017-09-12T15:46:22+00:00

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Oliveto Restaurant’s 22nd Annual Celebration of the Tomato

Tuesday, September 18 – Friday, September 21

call 510-547-5356 or reserve online

After a rigorous tasting and intense exchange of ideas, Executive Chef Rhodehamel, Chef de Cuisine Luciano Duco, and Sous Chef Aaron Aseltine select the most exceptional tomatoes and, based on flavor, shape, size, color, texture, and acidity, devise a use for each to best exemplify the tomato’s characteristics.

The menu is still under construction, but here’s what we know so far:

Antipasti
Cold
Terrina of tomatoes and tomatillos with tomato water gelee

Salad of marinated heirloom tomatoes with red wine vinaigrette, fresh mozzarella, and arugula

Tomato gazpacho two ways of: Aunt Ruby’s German Green tomatoes and German Red tomatoes

Salad of Brentwood corn with cherry tomatoes, pickled Cayenne peppers, frisée, and ricotta salata

Warm
Fried green tomatoes with lobster remoulade and frisee

Fritto of sand dabs with Lemon Boy tomato petals, basil, and zucchini

Italian-style pork sausage of sun-dried tomatoes and hot pepper with whole-grain crostino and frisée

Soup: vellutata of smoked Early Girl tomatoes with Cabot Clothbound cheddar and basil

Pasta
Bucatini all’amatriciana

Pappardelle rose with Manila clams, sausage, and broccoli di ciccio

Tortelli di pomodoro with garlic crema

Spaghetti with spicy pork polpettini and San Marzano tomato sauce

Lasagnette of house-made ricotta with tomato conserva and Parmesan cheese

Ravioli di tre formaggi with Early Girl tomato sauce

Secondi: grills, sautés, and rotisserie
Brasato of beef with Early Girl tomatoes

Charcoal-grilled pigeon with pancetta-wrapped tomato, farro, and basil pesto

Spit-roasted tomato glazed hen with pickled fennel, Yellow Finn potatoes, and herb crema

Cioppino of local rock cod, shellfish, and San Marzano tomatoes

Farroto-stuffed Early Girl tomatoes with La Tur cheese fonduta and broccoli di ciccio

Charcoal-grilled pork porterhouse with cherry tomato salad, arugula, and Calabrian chili salmoriglio

Coniglio in umido

Desserts
Green tomato and olive oil sorbetto

Walnut and spiced tomato ice cream bombe with brandied caramel glaze

Tomato leaf panna cotta with wild Sonoma blackberry compȏte

Candied fennel and green tomato lemon cake with Buddha’s Hand citron mascarpone

Valrhona chocolate and tomato caramel tart with fleur de sel

Warm tomato jelly doughnuts

Tomato pâtes des fruits treats

call 510-547-5356
or reserve online.