14th Annual Oceanic Dinner Final Menu

We still have some good times to dine with us, particularly on Thursday night.

 

Antipasti: smaller items, soup, salads

Cold

Panna cotta of Santa Barbara sea urchin with house-cured vanilla-scented trout roe and olive oil

Crudo of American mackerel with harissa, marinated cherry tomatoes, basil and Moroccan olives

Salad of Bibb lettuce with smoked swordfish bagna cauda, Sausalito Springs watercress, Easter Egg radish, fried shallots, and lemon

Frutti di mare of geoduck, Kushi oyster, monkfish torchon, house-smoked trout, cuttlefish, and Spanish mackerel; salsa rosa, sea urchin aïoli, and mignonette

Garden lettuces vinaigrette

 

Warm

Charcoal-grilled live scallop with scallop roe, dachi, dried scallop, Pioppini mushrooms, and seaweed

Charcoal-grilled mackerel with fregola, chili, and lemon agrumato

Potato-wrapped spot shrimp with saffron aïoli and peperonata

Pan-roasted pain de mie-crusted sand dab

Charcoal-grilled terrina of octopus with pimento aïoli, new potatoes, and wild arugula

Fritto misto of scallop, shrimp, and monkfish with Meyer lemons, aïoli, and fines herbes

Soup: vellutata of lobster and Dungeness crab with vanilla-orange crema

 

Primi

Acquerello Carnaroli risotto of Santa Barbara sea urchin, preserved Meyer lemon, and Espelette peppers

Tajarin with Dungeness crab, tarragon, and crab crema

Ravioli of baccalà with preserved lemon and mint

Spaghetti neri with Georgia white shrimp, tomato, and hot pepper

Fusilli bucata corti with East Coast razor clams, Brentwood corn, squash blossoms, and lemon verbena

Agnolotti dal plin

Tortelloni of house-made ricotta and Parmesan cheeses with basil pesto

 

Secondi

Pan-roasted skate wing with roasted fennel, capers, and brown butter

‘Osso buco’ of monkfish with saffron risotto, tomato brodo, and gremolata

Pan-roasted local king salmon with early summer ratatouille and basil oil

Pan-roasted sea bass with eggplant crema, padron peppers, Brentwood corn, and heirloom tomato salsa

Cioppino of local rock cod, shrimp, mussels, and cuttlefish with saffron aïoli, crostino, and parsley

Charcoal grilled pigeon with farroto AQ

 

Dolci

Yakira’s special Floating Island

Semolina shortcake with blackberries, mascarpone mousse, and lime sorbetto

Strawberry semifreddo with pistachio-almond cake, candied pistachios, strawberries, and old aceto balsamico

Cheesecake on crisp rye cake with chamomile caramel, apricot sauce, grilled apricots, and torched apricot meringue

 

It is an extraordinary challenge to offer such a menu, with this many species of fish, at their peak – which speaks to the skill and knowledge of Tom Worthington of Monterey Fish. To learn more, we’d like to share a film we made some years ago, of Tom Worthington at Monterey’s warehouse on Pier 33.

2017-09-12T15:46:55+00:00 June 22nd, 2015|2015, Coming up..., Events|0 Comments

Oceanic Dinners: Full Speed Ahead

oceanic-kitchen-staff

It’s a wild sea out there right now — winds are coming up, everything is churning —and we’re in full prep mode for next week’s Oceanic Dinners. We’re smoking, drying, pickling, chilling – the kitchen is working like mad.

It’s a stellar menu. Here are some of the dishes that Chef Jonah is particularly high on:
  • Charcoal-grilled live scallop with scallop roe, dachi, dried scallop, Pioppini mushrooms, and seaweed. We’re getting in some live scallops in their shells. They’ll be scored on the grill, put back in their shell and poached over coals in adachi broth. We’re drying scallops now, which will be shaved over the dish.
  • Panna cotta of Japanese sea urchin (Santa Barbara may not be available) with house-cured vanilla-scented trout roe and olive oil. Per Jonah, “this will be a really sexy dish.”
  • Spot shrimp are coming in. We’ll wrap the tails in potato strings and fry them with the heads on (undesirable brain and cardiac stomach removed).
  • And an osso buco, but with monkfish.
Here’s the whole menu.
Oceanic Dinners, June 23rd-26th
2017-09-12T15:46:55+00:00 June 19th, 2015|Coming up...|0 Comments

14th Annual Oceanic Dinner Preliminary Menu

spanish-mackerel

Antipasti: smaller items, soup, salads

Cold

Panna cotta of Santa Barbara sea urchin with house-cured vanilla-scented trout roe and olive oil

Crudo of bonito

Salad of Bibb lettuce with smoked swordfish bagna cauda, Sausalito Springs watercress, Easter Egg radish, fried shallots, and lemon

Frutti di mare of geoduck, Kushi oyster, house-smoked trout, cuttlefish, and mackerel; salsa rosa, sea urchin aïoli, and mignonette

Garden lettuces vinaigrette

 

Warm

Charcoal-grilled live scallop with scallop roe, dachi, dried scallop, Pioppini mushrooms, and seaweed

Charcoal-grilled mackerel (or other bluefish) with fregola, chili, and lemon agrumato

Potato-wrapped spot shrimp

Pan-roasted pain de mie-crusted sand dab

Charcoal-grilled terrina of octopus with pimento aïoli, new potatoes, and wild arugula

Fritto misto of scallop, shrimp, and other seafood (tbd)

Soup: vellutata of lobster and Dungeness crab with vanilla-orange crema

 

Primi

Acquerello Carnaroli risotto of Santa Barbara sea urchin, preserved Meyer lemon, and Espelette peppers

Tajarin with Dungeness crab, tarragon, and crab crema

Ravioli of bacalà with preserved lemon and mint

Spaghetti neri with Georgia white shrimp, tomato, and hot pepper

Fusilli bucata corti with East Coast razor clams

Agnolotti dal plin

Tortelloni of house-made ricotta and Parmesan cheeses with basil pesto

 

Secondi

Pan-roasted skate wing with roasted fennel, capers, and brown butter

‘Osso buco’ of monkfish with saffron risotto, tomato brodo, and gremolata

Pan-roasted local king salmon with early summer succotash

Pan-roasted black sea bass

Cioppino of local rock cod, shrimp, mussels, and cuttlefish with saffron aïoli, crostino, and parsley

Farroto AQ

 

Dolci

Yakira’s special Floating Island

Semolina shortcake with blackberries, mascarpone mousse, and lime sorbetto

Strawberry semifreddo with pistachio-almond cake, candied pistachios, strawberries, and old aceto balsamico

Cheesecake on crisp rye cake with chamomile caramel, apricot sauce, grilled apricots, and torched apricot meringue

 

2017-09-12T15:46:55+00:00 June 15th, 2015|Coming up...|0 Comments

Oceanic Dinners Update: Two Weeks and Counting

oceanic-fish

 

It is two weeks to our Oceanic Dinners, and so we look to the sea to find our menu. A few days ago, we met with Tom Worthington of Monterey Fish Market to find out what we might expect from its capricious, briny depths.

He told us that the Pacific has been warmer than usual, and the winds, which “scrub” the ocean’s surface and cause an upwelling of the plankton that supports our local fisheries, have come late. Alas, no squid, and the sardine fishery has closed for the year. Both of these are usually available by now.

That said, there’s plenty of other beautiful creatures to share. Locally, the sand dabs are excellent right now, as are the Petrale sole, salmon, and white sea bass. Jonah and Tom are now casting their eyes further out, to distant waters.  We’ve got tuna on our minds, bonito, albacore, and blue fin, some of which we may smoke. According to Tom, there are these “weird clams” from the East Coast. From Alaska, halibut. Such riches.

Now we know more, and Jonah’s thinking about what he’d like to serve.

Our 14th Annual Oceanic Dinners take place June 16th-19th. (Note: due to the Warrior’s Championship series we’re moving the Oceanic Dinners back one week, now they will occur Tuesday June 23rd through Friday June 26th.)

Call (510) 547-5356 or reserve online.

A Wicked Good Roux

roux_480
Aside from freshly caught shellfish, the other thing required for a killer gumbo is a serious roux (pictured above).
Authentic Cajun roux takes more time to cook (5-6 hours) and must be done in small batches but it is the secret to a rich, layered flavor that make or gumbo truly great.
The Oceanic Dinners (June 11- June 14) are still a week away, but Chef Jonah has already gone into roux production, making a batch or two each day so he’ll have enough for four nights of gumbo & maybe if we’re lucky, he’ll have enough for gumbo in the Cafe.
2017-09-12T15:47:21+00:00 June 5th, 2014|2014, Events|0 Comments

2014 Oceanic Dinners: Early Disclosures

Exceedingly homely, exceptionally delicious!

Exceedingly homely, exceptionally delicious!

We’re only three weeks away from this year’s Oceanic dinners and plans are under way.

We’re extending our long-term focus on fisheries success stories* like this fellow above. Chef Jonah’s treatment should amuse and delight:

Monkfish two ways: pain de mie and scallop mousseline-crusted filet, and torchon of monkfish liver

Other early disclosures:

Cioppino of local fish

Crostino of rouget with bone marrow and soft herbs

Much more to come.

*Once classified as overfished, the monkfish is now rebounding thanks to improved fisheries management.

2017-09-12T15:47:22+00:00 May 19th, 2014|2014, Events, Happened already...|0 Comments

2014 Oceanic Dinners: June 11 – June 14

monkfish1_480
We’re only three weeks away from this year’s Oceanic dinners and plans are under way.

We’re extending our long-term focus on fisheries success stories* like this fellow above. Chef Jonah’s treatment should amuse and delight:

Monkfish two ways: pain de mie and scallop mousseline-crusted filet, and torchon of monkfish liver

Other early disclosures:

Cioppino of local fish

Crostino of rouget with bone marrow and soft herbs

Much more to come.

*Once classified as overfished, the monkfish is now rebounding thanks to improved fisheries management.

2017-09-12T15:47:23+00:00 May 16th, 2014|2014, Events, Happened already...|Comments Off on 2014 Oceanic Dinners: June 11 – June 14

A Mighty Catch for This Week’s Oceanic Dinners: Updated Menu

Chefs Jonah and Luciano with a 52 pound sea bass

Chefs Jonah and Luciano with a 52 pound sea bass

Oliveto’s 12th Annual Oceanic Dinners
July 9 – 12, 2013
call 510-547-5356 or reserve online
We have an updated menu (including desserts) – view it here.
A few highlights:

Halibut cheeks: The treasured part of the fish, sweet, firm, delicious. Sweetened by corn and peppers, balanced by squash blossom-lemon verbena spumante.

Trout: Salted, three-times-smoked over fig wood; the cream picks up the smoke, making for a subtle, flavorful dish.

Cioppino: A San Francisco creation, perfected.  Rich broth with fish seared at order.

Octopus: Mediterranean, perfect 2.5 pound size, braised. Luciano’s preparation.
By the way, we have never had an Oceanic Dinner coincide with such an extraordinary Farmer’s Market.  You’ll find exquisite summer produce all over this menu.
call 510-547-5356 or reserve online
2017-09-12T15:47:40+00:00 July 8th, 2013|2013, Events, Happened already...|0 Comments

12th Annual Oceanic Dinners: The Menu

Oliveto’s 12th Annual
Oceanic Dinners Menu
July 9 – 12, 2013

mideiaval fishmonster

call 510-547-5356 or reserve online

**Updated July 10, 2013**

Having received a nearly finalized list of available fish from Monterey Fish Market’s* Tom Worthington, Chef Jonah has created a menu for our 12th Annual Oceanic Dinners. Basing each dish on the flavor and texture profiles of each sea creature, then adding only the most complementary components and sets, Chef Jonah’s menu will focus and distill the character of each fish or shellfish and better enable the diner to experience its essence.

Chef Jonah begins each dish with the fish or shellfish itself, then lists its accompaniments and cooking method. The menu is almost complete. There will be another e-mail to fill in the blanks and add one or two more fish as Tom gets word of availability.

Pastry Chef Kam Golightly will offer special summer desserts, with one or two playful dessert nods to our oceans. A carefully selected list of wines will provide perfect pairing for each dish. We hope you join us for this most exciting event.

OCEANIC DINNERS 2013 MENU
all dishes priced à la carte

**Updated July 10, 2013**

Raw
Local king salmon/Banana Fingerling potato/crème fraîche/egg/caviar
Local halibut/lemon verbena/squash blossoms/zucchini
Yellowtail jack/lovage/Armenian cucumber/Santa Rosa plum/pistachio
Local hook-and-line-caught albacore/caper leaves/summer savory/cherry tomato
Sea scallop/Brentwood corn/basil/Pimentón de la Vera
Frutti di mare: oysters/little neck clams/Dungeness crab/Georgia white shrimp/salmoriglio/mignonette

Small plates
Soft shell crab/fritto/haricots verts/lemon/aïoli
Swordfish/house-smoked conserva/aïoli/crostini
Sea scallops/pan-roasted/romesco/zucchini fritti/huitlacoche sauce
Octopus/charcoal-grilled/fregola/eggplant/Senise pepper
Rouget/broiled/bone marrow/fines herbes
American sturgeon caviar/consommé/seaweed/shellfish
Garden lettuces vinaigrette

Pasta
Santa Barbara sea urchin/pancetta/onion/black pepper/Pecorino cheese/SPAGHETTI
Local anchovies/tomato/hot pepper/oregano/CAVATELLI
Trout/house-smoked cream/haricots verts/preserved lemon/GNOCCHI
Dungeness crab/lemon/tarragon/white wine/TAJARIN
Prince Edward Island mussels/pine nuts/capers/oregano/hot pepper/CONCHILIE

Whole fish
Black sea bass (salt baked or fried — customer’s preference)
Maine lobster (butter-poached or charcoal grilled — customer’s preference)

Main courses
Halibut cheeks/corn/Lipstick peppers/zucchini/squash blossom spumante
Black cod/Japanese eggplant/Sweet 100 tomatoes/Yellow Romano beans/salmoriglio
Monkfish/scallop mousseline/pain de mie/sauce gribiche/haricots verts
White sea bass/Cranberry beans/summer squash/basil/tomato brodo
Cioppino: chilipepper rock cod/Georgia white shrimp/Dungeness crab/Prince Edward Island mussels/littleneck clams/Monterey Bay squid/tomato/hot pepper/aïoli/crostino

Contorni – vegetables of the day.

Desserts

Black pearl sundae with caramelized white chocolate ice cream, chocolate cake, fudge glaze, and graham cracker
Albion strawberry tart with ricotta mousse and lemon verbena sorbetto
Butterscotch budino with vanilla shortbread, toffee pieces, pretzel pieces, and vanilla anglaise
Peach sorbetto
Chocolate-cherry biscotti

The à la carte menu’s pricing will be in line with our usual prices.

We suggest you look at Monterey Fish Market’s website, or visit the Lexicon of Sustainability, for more information on sustainable fish sources.

call 510-547-5356 or reserve online

2017-09-12T15:47:40+00:00 July 1st, 2013|2013, Events, Happened already...|0 Comments