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
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
*