New breakfast menu in the Oliveto Cafe

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Croissant Panino with scrambled eggs, avocado, and tomato

CAFE WEEKDAY BREAKFAST

House-made granola and milk 4.50

+ house-made yogurt 3.

+ seasonal fruit 3.

House-made yogurt, Mediterranean style 4.

+ wildflower honey 2.

+ mixed nuts 3.

+ seasonal fruit 3.

+ granola 3.

Salad of mixed seasonal fruit 5.50

Toast with . . . (choose two): 4.

marmalade compote

ricotta butter

smoked salmon and cream cheese (sub 4.)

sub pastry for 2.

Hard-boiled farm egg 2.

Croissant panino 7.50

scrambled eggs, mozzarella, and rosemary ham 7.50

~or~

scrambled eggs, avocado, and tomato

Smoked salmon:

lox, cream cheese, cucumber, red onion, capers 9.

Choice of today’s baked items AQ

Oatmeal 2.50

+ cream and cinnamon 1.

+ compôte 3.

FRESH-SQUEEZED ORANGE JUICE 5.

Coffees

Brewed 2.50 Latte 3.50

Espresso 2.50 Mocha 3.75

Extra shot .50 Macchiato 2.50

Cappuccino 3. Café au lait 3.

Teas

Iced tea 2.50

Green tea: Purple Bamboo 4. White tea: White Peony 4.

Herbal teas: Rest Well 3.50; Spearmint 3.50

Black teas: Earl Grey 3.50; Breakfast 3.50; 1st Flush Darjeeling 4.

2017-09-12T15:47:37-07:00August 6th, 2013|Oliveto Cafe|0 Comments

Sunday Farmhouse Supper menu for August 4, 2013

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drawing by Maggie Klein

Menu for Sunday Farmhouse Supper

Antipasto
Salad of peaches, tomatoes, and basil

Primo
Bucatini all’Amatriciana

Secondo
Arrosto di pollo with potato purée and braised spinach

Dolce
Lemon ricotta granita with fresh raspberries

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!

2017-09-12T15:47:38-07:00August 1st, 2013|2013, Events, Happened already...|0 Comments

2013 Tomato Dinner Countdown: 26 Days Remain

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As we mentioned in June, the 2013 tomato season got off to a surprisingly early start. Now nearing the end of July, most of our farmers are well into full-tomato-swing offering a huge array of varieties, from Marzanos, to Big Boys, Marvel Stripes to Cherokee Purple to Pink Brandywines.

Riverdog Farms in Guinda, CA typically plants five separate “waves” of tomatoes. They are currently about half-way through their second wave of plantings and have had solid yields and great flavor due to those hot stretches at the end of June beginning of July. Co-owner Tim Mueller said out in Guinda they were seeing temperatures well over 100 degrees with lows during the night around 85 degrees! There may be a slight dip in yields coming up due to some minor scorching of flowers from those super hot days, but he doesn’t think it will be  noticeable to consumers.

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Dirty Girl Produce began harvesting the first of their incredible dry-farmed Early Girl tomatoes a few weeks ago & expect to be bringing them to market regularly by mid-August. Meanwhile both Full Belly Farm and Lucero Organic Farm continue to showcase a wide offering that should be available through September.

This is excellent news for the Oliveto kitchen as they start preparing for the 2013 Tomato Dinners, Tuesday, August 20 through Friday, August 23. Cherry tomatoes and Early Girls are already holding court on the current dinner menu which will inevitably get more tomato-centric as we approach late August and the season reaches full tilt.

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2017-09-12T15:47:38-07:00July 25th, 2013|2013, Events, Happened already...|0 Comments

Sunday Farmhouse Supper Menu for July 28, 2013

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Sunday Farmhouse Supper
July 28, 2013

Antipasto
Bruschetta of sausage and kale

Primo
F
usilli al pesto

Secondo
Magruder beef brasato with mushrooms and Floriani red flint corn polenta

Dolce
Mariposa Plum torta with plum ice cream and plum reduction

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!

2017-09-12T15:47:39-07:00July 25th, 2013|2013, Events, Happened already...|0 Comments

Sunday Farmhouse Supper Menu for July 21,2013

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Sunday Farmhouse Supper
July 21, 2013

Antipasto
bruschetta
of swordfish tonnato with cannellini beans, haricot verts, and cherry tomatoes

Primo
spaghetti alla bolognese (featuring Community Grains Old World White pasta)

Secondo
eggplant alla parmesan

Dolce
Mariposa plum torta with plum ice 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!

2017-09-12T15:47:39-07:00July 17th, 2013|2013, Events, Happened already...|0 Comments

Bird Dinners at Take-off: Now Extended Until Saturday

The first night of Oliveto’s Bird Dinners was fabulous — so we added another night! Here are just a few highlights of the amazing dishes served by Chef Jonah and his team, from tonight, May 9, until Saturday, May 11:

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Mascarpone gnocchi with Marsala & bird sugo

*

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Buttermilk-fried quail, Castelmagno cheese & celery

Some reservations still available!

Make your reservations online

or call 510-547-5356.

See the full menu here.

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Roast sausage-stuffed Guinea hen with creamed nettles, new potatoes, and old aceto balsamico

2017-09-12T15:47:44-07:00May 9th, 2013|2013, Events, Happened already...|0 Comments

Chef Jonah Talks Bird Dinners 2013

We think that Chef Jonah’s menu or this year’s Bird Dinners is something really special. You’ll find quail, pheasant, guinea hen, pigeon, and duck. We briefly talked with him about what he’s planning for a few of these birds:

You’ll find quail, pigeon, guinea hen, pheasant, and duck (full menu below).
We briefly talked with him about what he’s planning for a few of these birds:

See the full menu here.

Call 510-547-5356 or make reservations online

2017-09-12T15:47:44-07:00April 24th, 2013|2013, Events, Happened already...|Comments Off on Chef Jonah Talks Bird Dinners 2013

Menu for 2013 Whole Hog Dinners at Oliveto

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Tuesday, February 19th – Saturday, February 23rd

call 510-547-5356 or reserve online

The 2013 Whole Hog menu will be à la carte and priced similar to our regular dinner menu

Key: (CA)- cold antipasto, (WA)- warm antipasto, (P)- Primi, (S)- Secondi

Head
Coppa di testa with green garlic and hazelnut pesto (CA)
Antipasto of tongue, ears, and jowls with red onion, mint, and pickled Cayenne (CA)
Minestra of pork with hominy, cabbage, radishes, and oregano (WA)

Boston butt
Charcoal-grilled Calabrian-style sausage with farro, arugula, and salmoriglio (WA)
Sagna chine (P)

Picnic
Cappelletti of savoy cabbage and chestnuts with milk-braised pork (P)
Country-style terrina with whole-grain mustard and grilled crostino (CA)
Stinging nettle pappardelle with pork ragù (P)

Loin
Carpaccio of pork tenderloin with salsa verde and frisée (CA)
Charcoal-grilled pork porterhouse with creamed spinach, fingerling potatoes, and pork sugo (S)
Spit-roasted porchetta with radicchio, hazelnuts, and aceto balsamico (S)

Belly
Lobster boudin blanc with parsnip purée, fried shallots, and fines herbes (WA)
Crispy braised pork belly with celeriac, apple, and frisée (WA)
Pancetta-wrapped sardines with fregola all’ arrabbiata (WA)
Bigoli with pancetta, Cannellini beans, tomato, and Parmesan cheese (P)

Leg
Spit-roasted pork leg with molasses-braised beans, kale, and pork brodo (S)
Affetati misti: assortment of house-made salumi TBD (CA)
Warm terrina of trotters and tongue with soffrito, dandelion greens, and sherry vinaigrette (WA)
Zampone with Puy lentils (S)

Mixed cuts
Boudin noir with apple, savoy cabbage and mustard vinaigrette (S)
Crostino of ‘nduja (CA)
Cassoula of braised pork skin and cannellini beans with tomato and parmesan cheese (WA)
Charcoal-grilled pork heart with horseradish, spring onion and arugula(WA)
Anelletti with pork brodo, spigariello and parmesan (P)
Salad of pork kidneys with Castelvetrano olives, fennel and orange (CA)
Potato gnocchi with cicioli di Mangalitsa (P)
Agnolotti dal plin with Fonduta val d’Aosta (P)
Charcoal-grilled pork liver with long cooked red onions, balsamic and rosemary (HA)

Farm (non-pork items)
Garden lettuces vinaigrette (CA)
Involtino of winter vegetables with broccoli di ciccio and parmesan fonduta (S)

Dessert
Blood orange sorbetto with prosecco
Meyer lemon ice cream-larded gingerbread cialdone sandwiches
Strutto-basted winter strudel of apples and brandied fruits with vin santo ice cream
Wekiwa tangerine with muscato spumante and krumiri cookies
Cherry amaretto ricotta tart
Bittersweet chocolate cake
Biscotti

Piglets2smaller

2017-09-12T15:47:49-07:00February 12th, 2013|2013, Events, Happened already...|0 Comments

Menu for St. Valentine’s Day 2013

Thursday, February 14

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Stuzzichino: Kushi oyster with American sturgeon caviar and Prosecco gelatina

Vellutata of Maine lobster with vanilla crema
~or~
Carpaccio of Piedmontese beef filet with Perigord truffles

Carnaroli risotto with Perigord truffle butter
~or~
Tortelloni of Castelmagno cheese and house-made ricotta with candied
walnuts and honey

Pan-roasted Liberty Farms duck breast with potato-duck leg hash
~or~
Butter-poached Maine lobster with celeriac puree, green apples, and young
celery romoulade

Sorbetto pre-dessert

Dessert: to be announced

~ 95. prix fixe ~

+ tax and 18% service charge

wine pairings will be available

corkage $25

Call to reserve: 510-547-5356

2017-09-12T15:47:50-07:00January 24th, 2013|2013, Events|0 Comments

This Sunday’s Farmhouse Supper: Venezia

December 30, 2012

The capital of the Veneto region, Venezia is situated on the northeast coast of Italy and is known for its bridges and canals, its proximity to both the Po and Piave rivers, its opera, its warm subtropical summers, and those stripe-shirted gondoliers … among other things. A major hub for commerce, Venice became home to a cuisine of wide and varied influence. In its coastal regions seafood is a mainstay along with spices, herbs, fruits and nuts from further afar.

Please join us for our last Sunday Supper of 2012!

Frittata alle erbe aromatiche
Frittata with winter herbs and mixed salad

Bigoli in Salsa
House-made bigoli with onions, anchovies, and white wine

Pesce alla Cappucina
Cod with pine nuts, golden raisins, and lemon

Dolce
TBA

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.

call 510-547-5356 or reserve online

*Larger parties: please let us know at the time of your reservation that your table will be ordering the Sunday Supper menu so we can plan accordingly. Thanks!

2017-09-12T15:47:53-07:00December 28th, 2012|2012, Events, Happened already...|0 Comments
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