Oliveto New Year’s Eve 2019 Menu

New Year’s Eve 2019

We’re hopeful — and we’re certainly going to celebrate.

Reserve Now

Chef Brian’s New Year’s Eve Menu

Gnocco fritto with lonza and truffle vinaigrette

Stuzzichino (choose one)
Oyster with beet and horseradish crema
~or~
Asian pear with fennel and lime

Antipasto (choose one)
Water buffalo tartara with pickled celery root, Satsuma mandarin-nettle oli, and cracker
~or~
Crab salad with endive, citruses, Caprino cheese, grapefruit vinaigrette, and squid ink brioche

Primo (choose one)
Lobster risotto with Chanterelle mushrooms, sweet potato, and black truffle
~or~
Paprika vodka gnocchi with egg mimosa, Ossetra caviar, and horseradish broth
~or~
Chestnut rigatoni with Black Trumpet mushrooms, orange, pickled red onion, and Pecorino cheese

Secondo (choose one)
Seared scallops with California sweet rice, crab broth, grapefruit crisp and juice, sorrel, and celery salsa

Dolce
To be announced

~$135 per person ~ Wine pairing: $76 per person~
A service charge of 20% will be added ~ $25 corkage

Reserve online now, or call 510-547-5356

 

New Year-bring it on

We all deserve a New Year,

bring it in with us.

Photo Credit: Nicolas Raymond

New Year’s Eve 2018

New Year’s Eve 2018 Menu

Stuzzichino:  Chanterelle mushroom soup with Perigord
truffle crema

Salad of Dungeness crab, winter citrus, and avocado
~or~
Hudson Valley foie gras torchon with huckleberries and
spiced crostone

Acquerello Carnaroli risotto of 101-month aged Parmigiano
Reggiano cheese and roast poultry sugo
~or~
Tortelloni of fontina alla valdostana with candied walnuts
and Perigord truffle honey

Roast Bandera quail with Kabocha squash, radicchio,
pomegranate, and old aceto balsamico

Pancetta-wrapped wild venison loin with parsnip crema,
cranberry confitura, and juniper
~or~
Pan-seared big eye tuna with Hachiya persimmon, fennel,
radish, and golden beets; pine nut salsa

Desserts, to be announced
Vegetarian options will be available


Jonah’s prix fixe dinners are exquisite, perfectly balanced, properly portioned, and delicious.

Prix fixe menu—Five course, early seating  5:00 to 6:30 • $ 90.
Six course, late seating 7:45 to 9:15 •  $ 135.

Consider giving an Oliveto Gift Certificate – they make wonderful gifts.

RESERVE NOW

Online or Call 510.547.5356

It’s been 32 Years

It’s been 32 YearsStill committed to:

HONEST INGREDIENTS • COOKING with SKILL and DEDICATION • FRESH THINKING.

Come by on Sunday December 16th, say hello and have a toast with us for Oliveto’s Anniversary.

Bob & Maggie

New Year’s Eve 2018

You’ll find one of Chef Jonah’s brilliant prix fixe menus, this year will include:

– Chanterelle mushroom soup with Perigord black truffles
– Pancetta wrapped venison loin
– a crab salad

Early seating 5:00-6:30 — $90
Later seating 7:45 to 9:15 — $135

Full menu next week.

Consider giving an Oliveto Gift Certificate – they make wonderful gifts.

Maggie during Oliveto’s construction

RESERVE NOW

Online or Call 510.547.5356

2018-12-05T17:11:12+00:00December 5th, 2018|Coming up..., Events, This Just In, Uncategorized|0 Comments

New Year’s Eve Dinner 2017

New Year’s Eve Ball in Time’s Square

New Year’s Eve Dinner 2017

We’re ready for a new year, the menu is complete,
come join us on Sunday December 31st to celebrate.

 

Prix Fixe Menu
First seating (5:00 – 6:15), four courses $95
Second seating (7:45 – 9:15), five courses $130

 

Stuzzichino  Smoked salmon-stuffed gougères

 

Antipasto  (choose one)
Dungeness crab and winter citrus salad with watercress and avocado
~or~
Salad of roast winter vegetables with töcco di noci, fried garlic, and lemon

 

Primo (choose one)
Acquerello Carnaroli risotto with Perigord truffle
~or~
Tortelloni of Fontina Val d’Aosta with truffle honey and candied walnuts

 

First Seating:

Secondi (choose one)

Pan-roasted salmon with soubise, candied carrots, and caviar spumante

~or~

Due of Liberty duck:  pan-roasted breast and sausage with sunchoke crema and saba

~or~

Roast Piedmontese ribeye of beef with long-cooked onions, barley, and truffle sugo

 

Second Seating:

Secondi di Pesce (choose one)

Pan-roasted salmon with soubise, candied carrots, and caviar spumante

~or~ 

Pan-roasted truffle-studded scallop with salsify purée, fingerling potatoes, and old aceto balsamico

 

Secondi di Carne (choose one)

Due of Liberty duck:  pan-roasted breast and sausage with sunchoke crema and saba

~or~

Roast Piedmontese ribeye of beef with long-cooked onions, barley, and truffle sugo

 

 

Choice between two special desserts.  tba

 

Reserve Online or Call 510.547.5356

2017-12-14T14:12:51+00:00December 12th, 2017|Coming up...|0 Comments

Preliminary New Year’s Eve Menu

chandelier-cleaning

Truffles, citrus, foie gras, lobster, venison… Chef Jonah’s menu is classic and luxurious. We’re looking forward to relaxing and celebrating with you!

Stuzzichino
Tartufato: brioche with black truffle butter

Antipasti
Salad of Fuerte avocado and winter citrus with steelhead caviar and Mendocino kombu
~or~
Vellutata of lobster with vanilla-orange crema
~or~
Torchon of Hudson Valley foie gras with quince, spiced gougère, and saba

Primi
Acquerello Carnaroli risotto with nettles and Perigord truffle
~or~
Linguini with smoked trout, lemon, and tarragon

Secondi
Pan-roasted sturgeon with wild mushrooms, celeriac, and brown butter-roast poultry sugo
~or~
Pan-roasted Liberty duck two ways:  breast and dried cherry sausage with parsnip gratinata and Swiss chard
~or~
Pancetta-wrapped wild venison loin with spiced Kabocha squash, bulgur wheat, and juniper sugo

Dolci
Baked Alaska with vanilla cake, orange ice cream, and toasted meringue
~or~
Chocolate Pot de Creme in pizzelle nest with caramel hazelnut crunch

First seating: 95 for four-course menu
Second seating: 130 for five-course menu (includes sturgeon)
Prices do not include beverages or tax. An 18% pre-tax Service Charge will be added. 

 

2017-09-12T15:46:31+00:00December 20th, 2016|Coming up...|0 Comments

New Year’s Eve Menu

nye_ball

Happy holidays! Jonah, our smart, talented Chef, is a wonderfully good cook all ’round, with a seemingly limitless store of food-related knowledge. Even so, his New Year’s Eve dinners have been surpassing in the magic and over-the-top categories, as this menu suggests:

New Year’s Eve Menu

First seating

Stuzzichino:  oyster shooter with Prosecco, fines herbes, and trout roe

Antipasto choice among-

Torchon of Hudson Valley foie gras with brioche and quince
Salad of Dungeness crab, citrus, and Little Gem lettuces
-or-
Soup-vellutata of Maine lobster with vanilla-orange crema

Primo choice among-

Tortelli di zucca with brown butter, Parmesan cheese, and Amaretti cookies
-or-
Saffron linguine with Nantucket Bay scallops and pink pepper-tarragon crema
-or-
Acquerello Carnaroli risotto with Perigord truffles (with supplement of $10)

Secondo choice between-

Due of Piedmontese beef:  roast filet and braised short rib with truffled potatoes and Swiss chard
-or-
Butter-poached Maine lobster with parsnip purée, wild mushrooms, and Madeiraspumante

Dolce:  choice between-

Mascarpone semifreddo with white chocolate glaze, almond-ginger cake, cranberry compôte, lemon mostarda, and candied citron
-or-
Bittersweet chocolate mousse with chestnut cremeux, honey-vanilla sorbetto, brandied caramel, roasted chestnut, and honey tuile

Second seating

Stuzzichino:  oyster shooter with Prosecco, fines herbes, and trout roe

Antipasto:  choice among-

Torchon of Hudson Valley foie gras with brioche and quince
-or-
Salad of Dungeness crab, citrus, and Little Gem lettuces
-or-
Soup-vellutata of Maine lobster with vanilla-orange crema

Primo:   choice between-

Tortelli di zucca with brown butter, Parmesan cheese, and Amaretti cookies
-or-
Saffron linguine with Nantucket Bay scallops and pink pepper-tarragon crema

Risotto:

Acquerello Carnaroli risotto with Perigord truffles

Secondo:  choice between-

Due of Piedmontese beef:  roast filet and braised short rib with truffled potatoes and Swiss chard
-or-
Butter-poached Maine lobster with parsnip purée, wild mushrooms, and Madeiraspumante

Dolce:  choice between-

Mascarpone semifreddo with white chocolate glaze, almond-ginger cake, cranberry compôte, lemon mostarda, and candied citron
-or-
Bittersweet chocolate mousse with chestnut cremeux, honey-vanilla sorbetto, brandied caramel, roasted chestnut, and honey tuile

 

Please join us for a festive evening, either before a concert or dance, or as your main New Year’s Eve event.

First Seating (seating between 5 and 6:30 pm) – Four Courses – 95/person

Second Seating (seating 7:45 and later) – Five Courses – 130/person

Reserve Now

2017-09-12T15:46:45+00:00December 11th, 2015|Coming up..., Events|0 Comments

Jonah’s favorite dishes for New Year’s Eve

jonah-10 550

Over the past few years, Jonah has refined the prix fixe menu for our celebratory evenings. This year, at the top of his game, he has created an exquisite menu for our New Year’s Eve dinner. This year, we’re proud to show off our stunning new dining room, making for a stellar way to ring in the new year.

Jonah is particularly excited about a few of the items on the menu.

We’re serving delicious Acquerello Carnaroli rice in two different dishes: a savory risotto topped with truffles shaved table side and a sweet rice pudding served with roasted pineapple. This particular rice is grown in the Piedmont region of Italy by the Rondolino family, on a farm that receives only the purest water. The family is devoted to producing the highest quality rice possible — they have spent decades researching and experimenting with their growing method and aging process. From our visits there, we know this is a really wonderful family that makes a wonderful product.

The sea bass has also been spectacular this year. On New Year’s, we’re serving it with salsify crema, malted wheat berries, roast carrots, and old aceto balsamico to highlight the fish’s clean flavor and flaky texture. Sea bass makes for a dramatic presentation: its dark, crisp skin stands out against its pure white flesh. No wonder Jonah ranks sea bass as one of his top five fish.

For those who crave red meat for dinner, our Piedmontese beef Wellington is pretty perfect. This particular breed of cattle is renowned for its “double muscling,” which equals tender, juicy, and flavorful meat. Wrapped in pastry and served with Chanterelle mushrooms, creamed nettles, and black truffle sugo, our Wellington is simply a delicious dish.

No matter what you order, New Year’s Eve is certain to be unforgettable. Call 510-547-5356 to make your reservations for the  early (5pm) or late (7:45pm) seating.

New Year’s Eve 2014

NYE550_draft2

Stuzzichini: tartufati

Choice of:
Vellutata
of lobster with vanilla-orange zabaglione
Torchon of duck liver with old aceto balsamico and poached pear
Antipasto of roasted winter vegetables with Castelmagno cheese

Choice of:
Linguine
with Dungeness crab, lemon, and tarragon
Tortelli di zucca with brown butter and amaretti cookies
Acquerello Carnaroli risotto with optional white truffles shaved table side

(second seating only)
Local Dungeness crab cake with white truffle aïoli

Choice of:
Pan-roasted sea bass with salsify crema, malted wheat berries, roast carrots, and old aceto balsamico
Liberty Farms duck three ways: pan-roasted breast, sausage, and confit-riso nero arancini; rainbow kale and kumquat sugo
Piedmontese beef Wellington with Chanterelle mushrooms, creamed nettles, and black truffle sugo

Dolce:
Gianduja with smoked creme anglaise
Acquerello rice pudding with slow roasted pineapple

Early Seating
5pm – 6pm
95.

Late Seating
7:45pm – 10pm
125.

Phone reservations ONLY 510-547-5356

2017-09-12T15:47:08+00:00December 2nd, 2014|2014, Events, Happened already...|1 Comment

New Year’s Eve at Oliveto

tartufati_400

The panini tartufati of Procacci in Florence

Most nights at Oliveto, we offer large menus with many choices. New Year’s Eve is a rare opportunity for the Chef to put together a prix fixe menu which combines earthiness and elegance, celebration and deliciousness, and a logic to bind the meal together (perhaps evocative of a place or time). We asked Chef Jonah Rhodehamel what we should do for New Year’s Eve.

SEE MENU

The Inspiration
On this year’s trip to Italy, we brought back a good quantity of truly exceptional white truffles for our November truffle dinners. They were so fresh that the one or two we’d saved for friends who were out of town, are still fairly pungent and healthy. Impressed by the quality of this year’s truffles, Chef Jonah decided to save some of them for our New Year’s Eve dinner by employing the best way to preserve their initial potency: he mortared them, combined them with sweet creamery butter, then froze them.

truff_storefront

The panini tartufati of Procacci, Florence’s beautiful old food shop, are little brioche sandwiches filled with truffle butter. This became the starting point from which Chef Jonah began to devise a menu. To the panini he added risotto alla Milanese, and, of course, if you’re going to serve risotto alla milanese, then you’ve got to also serve osso buco.

The Specs:

Early seating
5:00 to 6:30
Panini tartufati and three courses:
$85.
with wine pairings $130.

Late seating
7:30 to 10:00
Panini tartufati and four courses (scallops course added)
$100.
with wine pairings $155.

Phone reservations ONLY
(510)547-5356

2017-09-12T15:48:13+00:00December 10th, 2011|2011, Events|0 Comments