Truffle Dinner Menu – November 19th through the 23rd!

Our Annual Truffle Dinners dates are set — reserve now for November 19th through the 23rd! 

Truffle Dinner Menu 

DINNER FOR TRUFFLES (white and black) & Autumn Mushrooms 2019

Italian white truffles shaved and slathered tableside. 

Antipasti and salads

Crudo of scallops with artichoke and Black Trumpet mushroom caponata, truffle vinaigrette, and crispy artichoke

Soup: vellutata of celery with lemon, sorrel, and fried capers

Crab salad with cauliflower, walnuts, and brown butter-strawberry jus

Tartara of Magruder beef with lardo and Maggie’s salted plums

Uni with sunflower seed porridge, pancetta, and fried shallots

Mushroom crudo with Brussels sprouts, bagna cauda, Parmesan cheese, and cured yolk

Celery root crocchette with Black Trumpet mushroom crema and Robiola cheese fonduta

Salad of mortadella with Mission figs, pomegranate, mâche, and truffle vinaigrette

Garden lettuces vinaigrette 

 

Primi 
Tajarin al burro 

Chestnut conchiglie with prosciutto, Castelmagno cheese, and candied walnuts 

Cannelloni of King Trumpet mushrooms and cauliflower with braised cabbage crema 

Cappellacci with Dungeness crab, pickled avocado, grapefruit, and mint 

Agnolotti dal plin with escarole

Pici with chicken liver ragu and Squaquerone cheese fonduta 

Magruder ribeye with Madeira sugo, smashed potatoes, Swiss chard, and fried salsify

Braised pork with whole wheat crespelle, black garlic, celery heart, and prosciutto sauce

Scallops with rutabaga, potatoes, truffled merguez Hollandaise sauce, and Hedgehog mushrooms

Chicken with chestnuts, pancetta, Brussels sprouts, and sauce soubise

Cauliflower sformatino with Black Trumpet mushrooms, lemon, and Ossetra caviar 

Menu is a la carte 

Reserve online now, or call 510-547-5356

 

 


					

				


									

				
																			

																						
2019-11-15T17:01:55-08:00November 15th, 2019|Coming up..., Events, Oliveto Special Dinners, Uncategorized|0 Comments
							
																														

									
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Four Ways to Truffle at our Dinner

										
					

						
Tuber magnatum pico and Tuber aestivum


Truffle Dinners Start Next Tuesday


November 14th – 18th, 2017






Four Ways to Truffle at our Dinner


    

  1. Shaving Whites: We all know about shaving – classic and exquisite, shaving is a fine way to go. There’s nothing like white truffles shaved on our tajarin (hand cut noodles, 32 egg yolks per kilo of flour). White truffles (Tuber magnatum pico) will be shaved at the table.
    2. 

  2. Mortar & Slather: A truffle hunter’s favorite. White truffles mortared in fresh pressed oil and then slathered on a meat – excellent with beef or pork. We’ll have a Olio Nuovo pressed the day before that will be super peppery.
    3. 

  3. Black Truffles: Burgundian Truffles (Tuber aestivum) are common during white truffle season in Tuscany and have a simple but really delicious flavor. Usually Burgundian truffles are prepared in the dish so the heat of cooking releases the flavor. Black Périgord truffles (Tuber melanosporum) come later in the season
    4. 

  4. Truffles for the Table: During the dinners, people will be given a chance to buy a white truffle for the table, to be used for the dinner. You may also buy more than you need to take home.
    5. 



 




We’ve always tried to make it a fun evening, and make it as inexpensive as possible. This year the truffles are expensive, and we’ll do everything we can to bring people the best truffles at the best price.


View Chef Jonah’s menu here.












Reserve Online or Call 510.547.5356





					

				


									

				
																			

																						
2017-11-09T16:53:49-08:00November 9th, 2017|Coming up..., Events, This Just In, Uncategorized, Wine Journal|0 Comments
							
																														

									
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Dinners for Truffles 2017

										
					

						


The niece of our favorite truffle hunter Georgio from earlier days


Dinners for the Italian White Truffle:

Tuber Magnatum Pico über alles


November 14th – 18th, 2017




The week before Thanksgiving, we will celebrate, as we have done for the past twenty-two years, perhaps the most evocative event in our series of dinners: that for truffles and wild mushrooms. The darkness of the dining room as we approach winter solstice, the aromas from the kitchen and wood-fired grill and rotisserie, not to mention that indescribable scent of the most expensive food of them all (a simple tree-root parasite which looks like a small, troubled potato) characterize fall at Oliveto.


Chef Jonah Rhodehamel has devised this year’s à la carte menu:




Antipasti

 Cold: Antipasto of roast autumn fruits and vegetables with malted barley

and black truffle vinaigrette


Salad of shaved Brussels sprouts with bagna cauda, lemon, and white truffle


Crudo of local halibut and artichokes with fried Black Trumpet mushrooms with

celery leaf pesto, and truffled egg yolk


Dungeness crab salad with Hachiya persimmon, fennel, and orange


Warm: Poached farm egg with crispy potato-duck confit hash and truffled hollandaise


Roast octopus with Tuscan sausage, Butter beans, and black truffle


Soup:  tba


Primi

Acquerello Carnaroli risotto of Black Trumpet mushrooms and Castelmagno cheese


Stinging nettle gnocchi with Chanterelle mushrooms and ricotta salata


Tortelloni of Fontina Val d’Aosta cheese with brown butter, sage, and candied walnuts


Tajarin al burro


Farm egg raviolo with house-made ricotta and duck sugo


Cappelletti of bone marrow with black truffle and fried shallots


Whole grain pasta with wild mushrooms Vallesana


Secondi

Pan-roasted Liberty duck breast with Kabocha squash, Lacinato kale, and spiced sugo


Sformatino of Lobster mushrooms with chestnuts, ricotta salata cheese, and Delicata squash


Fontina-stuffed chicken breast with wilted radicchio, parsnip crema, and Morel mushroomsugo


Black sea bass with cardoons, salsify, roast sunchoke crema, and Barolo spumante


Beef tournedo alla Rossini with Hudson Valley foie gras, Swiss chard, Yellow Finn potatoes, and black truffle sugo


Truffled boudin blanc with celeriac crema, escarole, and hazelnut salsa


Dolci (tba)










Reserve Online or Call 510.547.5356





					

				


									

				
																			

																						
2017-11-02T16:35:19-07:00November 2nd, 2017|Coming up..., Events, This Just In, Uncategorized, Wine Journal|0 Comments
							
																														

									
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We’re in the Hunt for Truffles!

										
					

						




It’s Almost Time for Truffles!


2017 Truffle Dinners

Tuesday November 14th – Saturday the 18th


À la carte menu showcasing wild mushrooms and

white and black truffles




We are on the hunt for good truffles and as always will bring you the best available at the best price. Updates to come on the menu and whether we’ll have any extra truffles to sell.


Be sure to reserve a table in advance. We’ve seen some really nice black truffles so far, as well as wild mushrooms, and the menu will be exciting!


There are just a few spots left for the Brunello Dinner next Saturday November 4th. It is a prix fixe dinner in the private dining room so please call to reserve. See the wine list and take a peek at the menu here.












Reserve Online or Call 510.547.5356





					

				


									

				
																			

																						
2017-10-27T17:03:36-07:00October 27th, 2017|Coming up..., Events, This Just In, Uncategorized, Wine Journal|0 Comments
							
																														

									
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Black Truffles Are On

										
					

						
black-truffles


We’ve buttoned up our winter coats and slipped on our wool socks, and winter ingredients blanket our menu with coziness and riches:


    

  • Black truffles are on, gracing our Yukon Gold gnocchi with fonduta Val D’Aosta
    • 

  • The rains have brought us chanterelles, which we are offering in an utterly lovely agnolotti dal plin with Chanterelle mushroom crema and white truffle butter
    • 



We are still prepping a lavish New Year’s Eve menu and looking forward to Christmas goose! Now is a great time to secure your reservation.

					

				


									

				
																			

																						
2017-09-12T15:46:31-07:00December 8th, 2016|Coming up..., Events|0 Comments
							
																														

									
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Aged Wines, Truffle Prices, and Truffles for Home

										
					

						
truffles-2013


Truffles Prices Are In


We hate it when we’re shaving $12/gram truffles at our dinners. We’ve long rejected the common $14 to $20/gram approach. It’s not as fun.


But because these dinners are something of an institution, and diners come in ready to have at them, we sell a lot of truffles. And, we can bring the price down.


We’re happy to share the good news: truffles will be a somewhat modest $8 per gram for our Truffle Dinners. You can also purchase them to take home — email us (shelley@oliveto.com) if you are interested!


Pre-Order Aged Wine for Truffle Dinners


We were really blown away by these very well aged wines from our recent Bruno Giacosa dinner. These aged Barolos and Barbarescos are the very best wines to drink with white truffles, as they come from the same region of northern Italy. Delicious, profound, and utterly stunning,  the following are currently available from our collection:


Barbaresco, Santo Stefano, Giacosa 1979 — 425.

Barbaresco, Asili, Riserva Giacosa,  2000 — 650.

Barbaresco, Bricco Asili, Ceretto, 1985 — 270.

Barbaresco, Podere del Pajore, Giovanni Moresco, 1979 — 295.

Barbaresco, Montefico, Riserva Produttori, 1978 — 240.

Barbaresco, Asili, Riserva Produttori del Barbaresco, 1982 — 330.

Barolo, Villero, Giuseppe Mascarello, 1978 — 320.

Barolo, Ceretto Brunate, 1978 — 425.


**These must be purchased in advance, so we can prepare them and let them breathe for 6-8 hours before your dinner. In order to arrange for one of these spectacular wines, please email Shelley@oliveto.com. **


 

					

				


									

				
																			

																						
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The Menu for Next Week’s Truffle Dinners

										
					

						
tajarin_w_whitetr-1800w
Tajarin al burro.


We’re eagerly awaiting next Tuesday, when Truffle Dinners begin, the alluring scent of truffles floats through the air, and throughout the room little swoons can be heard from rapturous diners, as Chef Jonah’s menu for this dinner is always heavenly. It will be a delicious comfort after this week’s sad news.


Truffle prices are soon to come, which we think will be moderate — we’ll keep you posted!


Dinners for Truffles & Autumn Mushrooms

November 15-19, 2016


MENU


Antipasti and salads


COLD

Carne cruda of Magruder beef ricotta salata and shaved, truffled egg yolk

Salad of shaved Brussels sprouts, bagna cauda, Parmesan cheese, and breadcrumbs

Salad of roast autumn vegetables with Delicata squash and pistachios

Crudo of bay scallops with Hachiya persimmon, crispy lardo, and Moroccan olives

Garden lettuces vinaigrette


WARM

Crostino of fonduta Val d’Aostana

Sformatino of Porcini mushrooms and Parmesan cheese

Salad of warm lamb’s tongue, crispy sweetbreads, and Marble potatoes with black

truffle vinaigrette

Soup: vellutata of cauliflower and celeriac with brown butter and hazelnut pesto


Primi

Tajarin al burro

Duck egg raviolo with brown butter, fried sage, and Parmesan cheese

Agnolotti dal plin of rabbit and Fontina Val d’Aosta

Tortelli di zucca with Amaretto butter and spiced pumpkin seeds

Acquerello Carnaroli risotto with Castelmagno cheese and roast poultry sugo

Ravioli of parsley root and bone marrow with cured truffled egg yolk

Whole grain Desert King Durum trompetti with wild mushroom ragù


Secondi

Butter-poached Maine lobster with roast Kabocha squash, Swiss chard, and brandy

spumante

Cauliflower two ways: budino and “couscous” with Pecorino cheese fonduta and a

poached farm egg

Charcoal-grilled, dry-aged Magruder ribeye with wild mushrooms, roast garlic crema,

and sugo

Charcoal-grilled Paine Farm pigeon with Yukon Gold potato purée, Walla Walla onion

agrodolce, and walnut salsa

Charcoal-grilled chicken boudin blanc with Savoy cabbage, barley, and poultry sugo

Spit-roasted pork loin involtino of hazelnuts, sage, and nettles with Floriani red flint corn

polenta, Nantes carrots, and green peppercorn sugo

					

				


									

				
																			

																						
2017-09-12T15:46:32-07:00November 10th, 2016|Coming up..., Events, Uncategorized|0 Comments
							
																														

									
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The Trouble with Truffle Travel

										
					

						
bob-with-truffles


When the restaurant began, San Francisco was really getting crapola truffles. They were flown to New York, picked over, and then sent here. So it wasn’t hard to come up with the idea of bringing them in ourselves — the truffles were really that poor.


So every year I went to Italy, in part to supply our Truffle Dinners. We ended up with really good relationships and superior truffles with very good prices — which we continue to enjoy, despite the fact that last year and this year, I’ve been unable to go, due to my responsibilities with Community Grains. It’s truly been heart wrenching because it’s something I love. I love seeing my friends. I love the adventure. I’ve been doing it for years so I’ve formed my own intimate relationship with Italy.


But amongst all the things I love and am missing, there are things that I’m not going to miss. I don’t miss getting into spats with Italian customs inspectors; I don’t miss having to get off the plane after spying my truffles abandoned on the tarmac (having been ordered off by the pilot, who feared, due to their smell, that my baggage contained illicit substances); I don’t miss worrying that I won’t be able to get back in time for Truffle Dinners.


Getting on a plane from Italy with my pricy quarry was something I learned to meet with trepidation. But still, there is nothing like going on a truffle hunt with very good friends, prying golden truffles from deep within the earth. And when Truffle Dinners roll around, and the aroma of truffles — as good as ever — rise from my plate, so will my memories of all the things I love about Italy.


We look forward to seeing you for Truffle Dinners!


Annual Truffle Dinners

November 15-19, 2016

					

				


									

				
																			

																						
2017-09-12T15:46:32-07:00October 21st, 2016|Coming up..., Events|0 Comments
							
																														

									
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Food for Cooler Days | Truffles Cometh

										
					

						
 


truffles-1
A bounty of truffles.


Our Annual Truffle Dinners dates are set – reserve for November 15th through the 19th! Here’s our early report for Italy’s truffle regions: Very warm summer, with good rains in September.  It’s the rains in September we like to see – we should be fine for truffles this year.


Food for Cooler Days


Summer’s in its final innings – we’ll see tomatoes and fennel flowers dwindle away when the rains come. The kitchen’s transitioning into cool weather food. Right now, our best pre-hibernation dishes are:


    

  • Tortelloni of house-made ricotta and Fontina cheeses with brown butter, Delicata squash, hazelnuts, and sage
    • 

  • Charcoal-grilled dry-aged Magruder sirloin with gremolata rustica, longcooked onions, roast mushrooms, and old aceto balsamico
    • 

  • Warm apple tarte Tatin with cinnamon ice cream, whipped crème fraîche, and candied walnut
    • 

  • In our cafe downstairs, Community Grains red flint Floriani polenta is back.
    • 




					

				


									

				
																			

																						
2017-09-12T15:46:32-07:00October 17th, 2016|Coming up..., Events|0 Comments
							
																														

									
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Truffles for Home

										
					

						
weighing-truffles-600


We’re passing along the surplus of white truffles from our amazing truffle dinners to you! We’re selling our truffles at an agreeable price of $220/ounce. They would make for a swoon-worthy Thanksgiving table and do wonders for mashed potatoes and stuffing.


 


Please call us to place an order!

					

				


									

				
																			

																						
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