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.