This Just In: Tripe Alert
ON THE MENU THROUGH THE WEEKEND:
Tomato-braised honeycomb tripe with Community Grains Cannellini beans and Parmesan cheese
Sunday Farmhouse Supper for December 29, 2013
MENU FOR SUNDAY 12/29
Antipasto: ribollita: Tuscan minestrone
Primo: radiatore with prosciutto cotto and Ricotta cheese
Secondo: braised rabbit thighs and red flint corn polenta
Dolce: TBD
Prix fixe $40.
Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.
(Please note that wine and gratuity are not included.)
call 510-547-5356 or reserve online
Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!
Sunday Farmhouse Supper for December 22, 2013
MENU FOR SUNDAY 12/22
Antipasto: crostino of ciccioli
Primo: cavatelli with garlic sausage and turnip greens in a spicy tomato sauce
Secondo: spit-roasted turkey, potato puree, and braised chard
Dolce: TBD
Prix fixe $40.
Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.
(Please note that wine and gratuity are not included.)
call 510-547-5356 or reserve online
Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!
Sunday Farmhouse Supper for November 17, 2013
Antipasto: crostino of garlic sausage, chili flake, and Lacinato kale
Primo: radiatore with poultry sugo
Secondo: pork brasato with pickled garlic, new potatoes, and heirloom red flint corn polenta
Dolce: budino di patate
Prix fixe $40.
Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.
(Please note that wine and gratuity are not included.)
call 510-547-5356 or reserve online
Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!
Celebrating Marcella Hazan
We were so saddened to hear the news of Marcella Hazan’s passing over the weekend. Marcella’s cooking was never fussy, but rather focused on simplicity and the highest quality ingredients. It is an approach we try to follow every day in the Oliveto kitchen. She will be greatly missed.
Starting tonight and through the weekend we’ll be celebrating the life and cooking of Marcella Hazan. On the menu in tribute:
Minestrone alla Marcella
Antipasto: salad of Cannellini beans and albacore salad
Trofie con pesto
Parmesan-crusted lamb costeletas alla Marcella Hazan with long-cooked Romano beans, farro, and lemon
Sunday Farmhouse Supper Menu for September 29, 2013
Antipasto
Fried potato polpette with lemon aïoli
Primo
Rigatoni alla Gricia
Secondo
Buttermilk fried rabbit, sauteed spinach, and heirloom Floriani red flint polenta
Dolce
TBD
Prix fixe $40.
Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.
A modest and appropriate regional wine will be available as perfect accompaniment to the meal.
(Please note that wine and gratuity are not included.)
call 510-547-5356 or reserve online
Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!
This Just In: Chanterelle Bounty
Chanterelle buttons September 2013
First there was that day of rain, then there was a new chill to the night air, and now Chanterelles! You know what this means: autumn is here. The Autumnal Equinox was this past weekend and we expect the menu will began to gradually change over the next few weeks as days get shorter and the nights get cooler.
Presently, the current dinner menu is bursting with these beauties from Connie Green and the mushroom whispers of Wine Forest Wild Foods.
On the menu starting tonight, Wednesday, September 25th and for the next few nights:
Roasted Chanterelle mushrooms, Tokyo turnips, and purple haricot verts, with roasted caraway vinaigrette
Tajarin with Chanterelle mushrooms, Maderia, and black pepper
Charcoal-grilled dry-aged Piemontese ribeye with Chanterelle mushrooms two ways, farro, and sugo
Sunday Farmhouse Supper for August 25, 2013
After the insanity of this week’s Tomato Dinners, we’ve decided to take a vacation to the southwest of France.
Sunday Supper from Périgord
Crottin-walnut tart with prunes, frisée and walnut vinaigrette
Salade de gesiers
Spit-roasted hen with leeks and fat-roasted root vegetables
Dessert to be announced
$40.
Reservations: 510 547-5356 or reserve online
Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.
A modest and appropriate regional wine will be available as perfect accompaniment to the meal.
(Please note that wine and gratuity are not included.)
Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!
Sunday Farmhouse Supper for August 18, 2013
Antipasto
Tomato bruschetta with basil, red onion, and balsamic vinegar
Primo
Rigatoni with ricotta, ham, English peas, and fresh herbs
Secondo
Polpettone of pork with hard boiled egg, mozzarella, spinach, and tomato sauce
Dolce
Dark chocolate panna cotta with fresh berries and whipped cream
Prix fixe $40.
Served family-style. For groups of one to twelve. Whole table must order prix fixe menu.
A modest and appropriate regional wine will be available as perfect accompaniment to the meal.
(Please note that wine and gratuity are not included.)
call 510-547-5356 or reserve online
Larger parties: please let us know at the time of your reservation if your table will be ordering the Sunday Supper menu so that we can plan accordingly. Thanks!