Tomato Dinners 20132017-09-12T15:46:22+00:00

Oliveto Restaurant’s 23rd Annual Celebration of the Tomato

Tuesday, August 20th – Friday, August 23rd

Tomato Dinners extended! Menu available both Saturday, August 24th & Sunday, August 25th

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PRELIMINARY* MENU
all dishes priced à la carte

*tweaks, edits, and additions to be expected

call 510-547-5356 or reserve online

Specialty Cocktail

Oliveto Bloody Mary of course

*

Antipasti: smaller items, soup, salad . . .

Cold

Peak-of-season tomato platter with Frantoio di Campagna olive oil and fleur de sel

Terrina of heirloom tomatoes and watermelon with basil and cucumber

Salad of tomatoes with eggplant crema, Lipstick peppers, house-pulled mozzarella, and red wine vinaigrette

Crudo of local king salmon with tomato-water gelée, dill pollen, and nectarine

Marinated Monterey Bay sardines with cherry tomatoes, arugula, and breadcrumbs

Terrina of rabbit with smoked Early Girl tomato mostarda and frisée

Garden lettuces vinaigrette

Warm

Grilled flatbread with dry-farmed Early Girl tomatoes, garlic, basil, and McEvoy olive oil

Fried green tomatoes with lobster rémoulade

Charcoal-grilled octopus with spicy San Marzano tomato sauce, fregola, and charred Tropea onions

Burrata-stuffed Black Prince tomato in carozza with basil pesto

Tuscan tomato-bread soup with olive oil and Parmesan cheese

*

Primi piatti: pastas

Spaghetti with garlic-studded San Marzano tomatoes and their sugo

Bucatini all’ amatriciana

Pappardelle rose with Magruder beef ragù and oven-roasted tomatoes

Tortelloni of Gorgonzola cheese with tomato-vodka sauce

Butterball potato gnocchi with cherry tomatoes, Brentwood corn, and pancetta

Agnolotti dal plin with two tomato sauces

Tajarin with tomato-braised rabbit

*

Secondi: grills, sautés, and rotisserie

Farotto-stuffed Early Girl tomatoes with La Tur fonduta and Brentwood corn

Pancetta-wrapped rabbit with slow-roasted tomatoes, barley, and salsa verde

Tomato-braised lamb shank with baby artichokes and green tomato-mint salsa

Charcoal-grilled sun-dried tomato-stuffed pork porterhouse with pancetta– wrapped dry-farmed Early Girl tomatoes, Floriani red flint corn polenta, and salmoriglio

Spit-roasted tomato-glazed hen with tomato-braised Cranberry beans and grilled cucumber

Pan-roasted local king salmon with cherry tomato salad, Armenian cucumber, and lemon verbena

Braised Brandywine tomatoes with garlic, long-cooked onions, and breadcrumbs

*

Dolci

Almond cake with tomato jam and fried Marcona almonds

Ricotta mousse, tomato compôte, basil ice cream, olive oil, and sea salt

Yellow tomato consommé, tomato and melon salad, melon granita, tomato sorbetto

*