Dinners from Sicily-Menu

Menu for Sicilian Dinners
January 29 through February 1, 2019

For our Dinners from Sicilly, Chef Jonah has been looking for a balanced menu between the simplicity and comfort of food from the street, and the complexity and refinement of food from the home, both modest and grand.  Here’s what he came up with.

Menu for Sicilian Dinners
January 29 through February 1, 2019

Sierra mackerel alla stimpirata
Salad of winter citrus with Castelvetrano olives, pistachios, and wild oregano
Sausalito Springs watercress with Chanterelle mushroom conserva, sherry vinegar,
and walnut brittle
Goat spitini with marinated olives
Cured and smoked swordfish with winter vegetable caponata
Soup:  zuppa di ceciwith cipolline onion agrodolce

Rigatoni with cauliflower, pine nuts, and raisins
Spaghetti with sea urchin
Pasta grattata with Delicata squash and ricotta
Potato gnocchi with ragù alla salsiccia
Tagliolini with white anchovy, garlic, chili, and bottarga di muggine
Ravioliof ricotta and mint with walnut pesto

Secondi:  grills, sautés, roasts, and rotisserie
Grilled tuna sausages with tomato-braised escarole, fennel, and breadcrumbs
Red-wine-braised duck leg with polentaand rapini
Pistachio-crusted monkfish with braised Treviso radicchio and Seville orange marmellata
Spit-roasted goat with Yukon Gold gratin and salmoriglio

Contornocanederli of braised goat with fiore sardopecorinocheese

Desserts: to come

Dinners will be from an a la carte menu, pricing will be similar to our daily menu.

This Just In: Olio Nuovo Has Arrived!


Newly arrived! This year’s first press of a beautiful Sicilian oil from Nocellino: 100% Nocellara del Belice olives from Castelvetrano, Sicily.

We also received five gallons of a wonderful local blend of Italian varietals by Chalk Hill.

On the current menu:

Crudo of Magruder beef with fresh Cayenne pepper, Castelvetrano olives, parsley, and Nocellino Sicilian olio nuovo

Seared ribollita: traditional bread “soup” of Blackeyed peas with a poached egg, Parmesan cheese, and Chalk Hill olio nuovo

2017-09-12T15:47:31-07:00November 13th, 2013|This Just In|0 Comments

Sicilian Wine Tasting with author Robert Camuto

Thursday, March 24th

7:00 pm Robert Camuto discusses Palmento: A Sicilian Wine Odyssey at Mrs. Dalloway’s 8:30 pm book signingand& wine tasting in the Oliveto Cafe

Wines offered by the glass will include: *Etna Bianco(Carricante and other indigenous varieties), “Outis,” Biondi, Sicily 2009 *Ceresuolo di Vittoria Classico (Nero d’Avola-Frappato), “Pithos”, COS, Sicily 2008 *Nero d’Avola, “Schiave,”Cantina Riofavara, Sicily 2007 (thank you, Kermit Lynch!) and may include others….

Sicily has become the Italian wine region to watch, and for good reason. The island has a huge range of wines, delicate and complex reds and whites from Mt. Etna on the east coast, robust and earthy Nero d’Avola in the south, and rich whites, both sweet and dry in the west.

We’ll be tasting some of these wines and helping to celebrate the the publication of Palmento: Ascilian Wine Odyssey by Robert Camuto.

Palmento is a beautifully written travelogue of Camuto’s time spent on the island meeting winemakers, each providing a different look at life in Sicily.  In years past, Sicilian winemakers favored quantity over quality, and the wines produced were more industrialized. Today’s Sicilian winemakers seek to make wines of place, wines with their own specific identity.  Camuto’s book focuses on a dozen winemakers; my favorites include Guisto Occhipinti, Frank Cornelissen, Salvo Foti, and Alberto Graci.  All four of these men make wine in a more natural and traditional-style; they favor old techniques and use fewer machines.  Most of all, these winemakers are connected to the land, connected to Sicily.  Please join us as we taste and discuss some of these wines in the company of Robert Camuto.

Palmento: A Sicilian Wine Odyssey is available for sale at Mrs. Dalloway’s on College Avenue in Berkeley. Robert Camuto will be reading at Mrs. Dalloway’s, Thursday March 24, 2011 at 7:00pm.

If you cannot attend the reading but would like to taste the wines, all are welcome at Cafe Oliveto.

Robert Camuto discusses Palmento: A Sicilian Wine Odyssey (At Table) (Univ. of Nebraska, $24.95). Inspired by a deep passion for wine, an Italian heritage, and a desire for a land somewhat wilder than his home in southern France, Robert Camuto set out to explore Sicily ‘s emerging wine scene. What he discovered during more than a year of traveling the region, however, was far more than a fascinating wine frontier. Chronicling his journey through Palermo to Marsala, and across the rugged interior of Sicily to the heights of Mount Etna, Camuto captures the personalities and flavors and the traditions and natural riches that have made Italy’s largest and oldest wine region the world traveler ‘s newest discovery. In the island’ s vastly different wines he finds an expression of humanity and nature and the space where the two merge into something more.

In Preparation for Oceanic Dinners 2010

The kitchen has been busy this week testing dishes and laying the ground work for next week’s Oceanic Dinners. Chef Canales took some time to show us what he’s doing with a top loin from a large swordfish just in from Monterey Fish Company.

The fine print: The Monterey Bay Aquarium Sea Food Watch has deemed the local swordfish populations to be much healthier in recent years and put it back on the Best Choice list. The swordfish we serve is local and always caught using a hook-and-line method in conjunction with an O-hook, drastically reducing by-catch.

It should also be noted, that due to elevated mercury levels in swordfish a consumption advisory has been issued for women and those with mercury sensitivity.