The Oceanic Dinners 2017 Have Begun !

Tuesday June 27 through Friday June 30
Reserve online or call 510.547.5356

Our annual Oceanic Dinner series began last night, and the whole menu is just exceptional — a treasure chest of delicious things. Chef Jonah and the team have truly outdone themselves. Here is the completed menu.

Crudi (raw)
CRUDO of bigeye tuna (Hawaii, troll) with hazelnut milk, harissa verde, and pickled apple
Lightly torched king salmon (Monterey Bay, troll) with white peaches, green almonds, and Jalapeño pepper
CARPACCIO of house-smoked swordfish (Southern California, long line) with Sicilian pine nut salsa, new potatoes, and mint

Antipasti
Cold   Salad of Little Gem lettuces with bagna cauda, marinated
white anchovies (San Francisco Bay, purse seine), and Parmesan cheese
Salad of Dungeness crab (Half Moon Bay, trap) with braised kombu, yuzu-melon vinaigrette, and baby fennel
Savory CANNOLI of king salmon (Monterey Bay, troll) with mascarpone, salmon roe, and lemon verbena
Sardines (incidental catch from Monterey Bay, purse seine) in saor with Chanterelle mushrooms, marinated pole beans, and thyme
Salad of new potatoes, tuna (Hawaii, troll) ‘nduja, and mussels (Prince Edward Ilsand, farmed) with pickled ramp aïoli, green garlic, and mint
Soup:  ajo blanco–white gazpacho of almonds and garlic with
pickled mackerel (Boston, trap) and spring onions
Warm   Crochetta of baccalà (Spain, hook and line) and fried grass shrimp (San francisco Bay, skim net) with Calabrian chili aïoli, candied Meyer lemon, and basil
BRASATO of cod tripe (Spain, hook and line) and Cannellini beans with artichoke and hot pepper

Pastas
PARISIAN GNOCCHI with smoked trout (Idaho, farmed) and its roe, kefir, dill, and arugula pesto
ACQUERELLO CARNAROLI RISOTTO with squid ink, razor clams (Cape Cod, hand dug), and ricotta salata
LINGUINE with Dungeness crab (Half Moon Bay, trap), Meyer lemon, and Genovese basil
TORTELLI of lobster (Maine, trap) with Brentwood corn, mascarpone, and fines herbes
SPAGHETTI with sea urchin (Alaska, diver) carbonara
ORECHIETTE with sand dabs (Half Moon Bay, Scottish seine), garlic, Sicilian chili, and fennel pollen

Secondi
Fig leaf-grilled petrale sole (Ft. Bragg, trawl) with Costata Romanesco squash crema, Brent-wood corn, and squash blossom spumante
Olive-oil poached Alaskan sand halibut (long line) with Japanese eggplant purée, haricots verts, and cherry tomatoes
Charcoal-grilled octopus (Spain, trap) with black-eyed peas, peperonata, and salmoriglio
CIOPPINO of rock cod (Ft. Bragg, hook and line), clams (Washington, farmed), mussels (PEI, farmed), and squid (Monterey, purse seine) with saffron aïoli and grilled crostino
Charcoal-grilled California white sea bass (San Pedro, hook and line) alla livornese with roast fennel and Bianco di Maggio onions
Charcoal grilled lobster (Maine, trap) and chicken SAUSAGE with celeriac crema, golden Romano beans, and salsa verde

 Dessert (featured)
Geléefish: crème fraîche panna cotta with apricot-orange gelée, meringue sea creatures, and dried seaweed

The menu is offered à la carte.
We hope you’ll join us.

Reserve Online or Call 510.547.5356

2017-09-12T15:46:27+00:00 June 28th, 2017|Coming up..., Events, This Just In, Uncategorized|0 Comments

The Menu for Oceanic Dinners 2017 Takes Form

Pacific Razor Clams
Image courtesy of Tom Collins

Tuesday June 27 through Friday June 30
Reserve early online or call 510.547.5356

Below is Chef Jonah’s menu for Oceanic Dinners, nearly completed. A few items will of course, at the last minute, be replaced by some unanticipated catch. And then with this week’s preliminary preparations of the dishes, some changes will ensue, as new ideas are incorporated.

Crudi (raw)
Crudo of bigeye tuna with hazelnut milk, harissa verde, and pickled apple
Lightly torched king salmon with white peaches and jalapeño
Crudo of charred bonito with Santa Rosa plums, malted wheat berries,
green coriander, and bottarga
Carpaccio of house-smoked swordfish with Sicilian pine nut salsa, new
potatoes, and mint

Antipasti
Salad of Dungeness crab with braised kombu, yuzu-melon vinaigrette,
and baby fennel
Local sand dab in saor with Chanterelle mushrooms
Crochetta of baccalà with Calabrian chili aïoli
Savory cannoli of king salmon with mascarpone, salmon roe, and lemon
verbena
Brasato of cod tripe and Cannellini beans with artichoke and hot pepper
Soup:  ajo blanco–white gazpacho of almonds and garlic with pickled mackerel
and spring onions

Pastas
Parisian gnocchi with smoked trout and its roe, kefir, dill, and arugula pesto
Acquerello Carnaroli risotto with squid ink, razor clams, and ricotta salata
Linguine with Dungeness crab, Meyer lemon, and Genovese basil
Tortelli of lobster with Brentwood corn, mascarpone, and fines herbes
Spaghetti alla carbonara with sea urchin

Secondi
Fig leaf-grilled petrale sole with Costata Romanesco squash crema, Brent-
wood corn, and squash blossom spumante
Olive-oil poached Alaskan halibut with Japanese eggplant purée
Charcoal-grilled octopus with black-eyed peas, peperonata, and salmoriglio
Cioppino of local fish and shellfish with saffron aïoli and grilled crostino
Charcoal-grilled pancetta-wrapped sardines alla livornese with roast fennel
and Bianco di Maggio onions

Without the assistance and support of Tom Worthington of Monterey Fish Market, a sea-based event as ambitious as this one would be impossible. Founded nearly 40 years ago by Paul Johnson, Monterey Fish’s decades of experience and unyielding commitment to sustainable fishermen enable it to source fresh, sustainably caught fish from great distances as well as locally. As the people who talk both to fishermen and chefs daily, Monterey Fish has also acquired enormous collective knowledge
on cooking fish.

So thanks to Tom and the team at Monterey Fish, Oliveto’s Chef Jonah Rhodehamel can source this incredible variety of seafood and gather any information he needs, to put together the above, nearly completed, menu. They’re the reason why, on June 27, the most amazingly fresh, beautiful fish available will be delivered, glistening, to our back door.

Tom Worthington
Image courtesy of SF Weekly

Reserve Online or Call 510.547.5356

2017-09-12T15:46:27+00:00 June 21st, 2017|Coming up..., Events, This Just In, Uncategorized|0 Comments

To Whet Your Appetite… A Few Menu Items For Oceanic Dinners, 2017

Atlantic bonito, Sarda sarda

Tuesday June 27 through Friday June 30
reserve early online or call 510.547.5356

The Menu is still in the planning stages, but here are a few items that will be among Chef Jonah’s offerings.

Antipasti
Crudo of charred bonito with Santa Rosa plums, malted wheat berries,
green coriander, and bottarga
Savory cannoli of king salmon with mascarpone, salmon roe, and
lemon verbena
Carpaccio of house-smoked swordfish with Sicilian pine nut salsa, new
potatoes, and mint
Brasato of cod tripe and Cannellini beans with artichoke and hot pepper

Pastas
Fungo with smoked shad, English peas, and mint crema
Spaghetti alla carbonara with sea urchin

Secondi
Cioppino
Charcoal-grilled pancetta-wrapped sardines alla livornese with roast
fennel and Bianco di Maggio onions

reserve online or call 510.547.5356

2017-09-12T15:46:28+00:00 June 14th, 2017|Coming up..., Events, This Just In, Uncategorized|0 Comments

Oceanic Dinners 2017 – Sand Dabs!

Oliveto’s Oceanic Dinners 2017
Scores of Different Fish, Crustaceans, and Mollusks

…Including Sand Dabs!

Tuesday June 27 through Friday June 30
reserve early online or call 510.547.5356

For 136 Years Jack’s on Sacramento St. served sand dabs to San Franciscans who loved the delicate flavor of this little, local flatfish. Fifty years ago (gasp), my father took me there as a special treat, and that’s when I had my first taste of what is now my favorite fish.

Capt. Steve Fitz of the Mr. Morgan (below) out of Pillar Pt. Harbor promises sand dabs for our oceanic dinners. His catchment method, the Scottish seine, and the sand dab’s behavior of schooling as a single species, make by-catch minimal and leave the sandy ocean bottom relatively undisturbed.

As for the bones—the reason ichthyoanginaphobics* don’t cook this delicious fish at home—removing them from an 8 ounce fish is all about expertise in preparing the fish for cooking. We’ve got that covered.

*people who are afraid of choking on a fishbone

– Maggie Klein

reserve online or call 510.547.5356

Oceanic Dinners 2017

Oceanic Dinners 2017:
Oliveto’s Yearly Culinary Sea Fever

Tuesday June 27 through Friday June 30
reserve early online or call 510.547.5356

Last week, the initial meeting between Tom Worthington of SF-based Monterey Fish Market and Chef Jonah and Sous Chefs Antoine and Brian took place in our dining room.

In under an hour Tom described much of what the chefs needed to know about the sustainably caught or harvested fish, crustaceans, mollusks, and so on that will be available to them at the end of June so they can start to plan their menu.

Jonah et al. change our menu often, so our dishes never lose their freshness. But these dinners will give them the chance to use scores of exceptional fish, the best available in the world, and create something uniquely special and exciting for our diners as well as satisfying and fulfilling for themselves.

Here is the preliminary (understandably incomplete—the oceans are unpredictable) list from which they’ll build a menu:

Anchovies
Alaskan halibut
Octopus (local and Spanish)
Albacore (possibly)
Stripers
Lingcod
Crab
Bonito
Tuna
Shellfish—mussels, Manila clams, razors (and more, probably)
Uni (possibly)
Black sea bass
Scallop
Mackerel, Sierra and Boston
Coon-stripe shrimp
Abalone (little guys)
Shad roe—Connecticut R. or Columbia R.
Sand dabs (possibly)
Monkfish and livers
Swordfish
Eels–possible
King salmon
Tuna blood line
Grass shrimp
Spot shrimp
Caviar

We’ll send updates (and factoids) to keep you informed about Oceanic Dinners 2017 as the event takes form.

reserve online or call 510.547.5356

We request a credit card to hold your reservation.

The EBX Reviews Our Downstairs Rosticceria

Photo by Andria Lo for the East Bay Express

We were pleased when we read Luke Tsai’s review of our downstairs rosticceria in the East Bay Express that came out just last week. We felt it was a straightshooting, honest appraisal of our rosticceria‘s success and its challenges.

Everything he loved, we love too. According to him, we have “what might be the best, ooziest, and most satisfyingly meaty lasagne alla bolognese in town.” The Community Grains whole grain toast and Red Flint corn polenta, our Tuscan sausages and pork shoulder — all of these were complimented, and we hope this means more people will come in and try them! In the future, look for a revamped online ordering system for takeout, and of course, a roast Hoffman Farm chicken to knock your socks off.

Come on in for dinner and a summer cocktail! We’re looking forward to seeing you.

Have a look at the rosticceria menu.

2017-09-12T15:46:35+00:00 June 30th, 2016|Coming up..., Oliveto Cafe, Press|0 Comments

The Menu for Oceanic Dinners: It’s Like, Whoah

 oceanic-kitchen-staff

It’s going to be epic — just look at Jonah’s amazing menu.

Oceanic Dinners
June 21-24, 2016
reserve online or call (510) 547-5356

Now this is something special. Chef Jonah displays his magical touch yet again with this over-the-top menu featuring over 30 species of fish, all sustainable caught, with its method of catch listed. Some of these dishes do include meat — when else might you find pigeon be paired with a lobster Bordelaise? It’s a dramatic and gorgeous feast, one we’re grateful to offer you.Menu

Antipasti:  smaller items, soup, salads
Cold
House-cured and smoked local swordfish with Sicilian pine nuts, sultana raisins
and oregano
Kombu-cured king salmon with compressed Elephant Heart pluot; crispy skin
Crudo of tigerfish with cured tuna heart, Oro Blanco grapefruit, and avocado
Ciappa with Ft. Bragg sea urchin, house-cured lardo, and artichoke
Crudo of live East Coast scallop with coral salsa, Serpentine cucumber, and pickled
hot chilis
Antipasto of marinated local anchovies, cherry tomatoes, and roasted peppers with
olive oil
Salad of Little Gem lettuces with bagna cauda, fresh anchovy, and breadcrumbs
Coppa di mare” with fennel salad
Soup:  chilled vellutata of Dungeness crab, coconut milk, and lemon verbena with
trout roe, Serrano chili, and anise hyssop
Garden lettuces vinaigrette

Warm
Fritto of softshell crab with Brentwood corn sformatino and romesco sauce
Pain de mie-crusted sand dab with scallop mousseline and zucchini crema
Brasato of octopus and tripe with Gigande beans, tomato, and Pecorino cheese

Primi
Rigatoni with swordfish polpettini, smoked cream, and mint
Spaghetti neri with Georgia white shrimp, tomato, and Calabrian chili
Acquerello Carnaroli risotto of sea urchin, fresh coriander, and lime
Saffron chitarra with Dungeness crab, Meyer lemon, and tarragon crema
Tortelloni of Maine lobster with mascarpone
Strozzapreti with ragù of Monterey Bay squid, Nebbiola, and ricotta salata
Potato gnocchi with salt cod, roast sweet peppers, tomato, and Sicilian fennel
Tagliatelle with razor clams, Ceci beans, garlic, and hot pepper

Secondi
Charcoal-grilled pigeon with braised Romano beans, Walla Walla onion, and lobster
Bordelaise
Charcoal-grilled sausage of lobster and chicken with peperonata, fingerling potatoes,
and salsa verde
Fines herbes-crusted king salmon with roast garlic crema, asparagus, and preserved
lemon
Cioppino of chili pepper rock cod, Prince Edward Island mussels, Manila clams, and
shrimp with grilled crostino and saffron aioli
Oil-poached white sea bass with early summer ratatouille, cherry tomatoes, and squash
blossom spumante
Roast Bolinas black cod with house-made morcilla, saffron-scented fregola, and
   salmoriglio
Farroto AQ

Contorno: TBD

Dolci    TBD

Full Speed Ahead: Oceanic Dinners!

 

June 21-24, 2016

On Tuesday, Monterey Fish Market’s Tom Worthington met with chef Jonah to discuss what’s available for this year’s Oceanic Dinners. It’s an annual parlay that allows Jonah to spring to work on a massive menu, with 30-40 dishes of sustainably caught fish, listed with the method of catch.This year, the ever-changing sea has decided to be generous. Crab, squid, halibut, swordfish, and anchovy are all available. King salmon season is open all along the California coast, which means we’ll have our choice in that realm. As we do each year, we’ll look to other parts of the world for other delights.

A personal favorite, black cod, is in on the way too. It’s a gorgeous fish, marvelously fat and rich, caught by master craft fisherman Josh Churchman, who takes his boat out 25 miles to the edge of our continental shelf near Bolinas, where, using the method of vertical hook and line, he skillfully, patiently, holds his position, sinking a weighted line down into the deeps to tempt his quarry.

With all of this local abundance, Jonah is envisioning a simple, direct approach that communicates the fish’s true flavors. There will be a significant crudo section.

Amongst our regular customers, there’s always debate as to which of our special dinners is the best, and this one ranks particularly high. Fish-lovers, you will want to plan ahead for this one. Reservations will go fast.

Oceanic Dinners
June 21-24
Call 510-547-5356 or reserve online.

Reveling in Oceanic Splendor

cioppino_oceanic.JPG

We continue to savor our recollections from last night, our first night of Oceanic Dinners, with its myriad perfumes of the sea. The menu rocks, sparkling with many delicacies. We particularly liked this cioppino, laden with rock cod, mussels, and cuttlefish, and lovingly and generously splashed with saffron aioli.

 

Other notes: the geoduck we have in for our frutti di mare is some of the best chef Jonah’s ever seen. This is served cold with Kushi oyster, monkfish torchon, house-smoked trout, cuttlefish, and Spanish mackerel. Accompanying are three sauces: a mignonette, a salsa rosa (a tomato-based cocktail sauce), and sea urchin aioli.

 

Also, our Oceanic Dinner dates have changed. This menu extends to Saturday! We hope to see you here soon.

 

2017-09-12T15:46:55+00:00 June 24th, 2015|Coming up..., This Just In|0 Comments