HARVEST SAUSAGES & CHOURCOUTE GARNI
 It's time to break out the autumn sausages -- those we put away for this season. Oliveto will be serving dry-cured sausages maturing in the month of October, along with wines of the new vintage and pork dishes to go with them. Featured will be a magnificent charcoute garni -- "a hillock of golden braised sauerkraut with various forms of pork lodged within it, or nearby, including Paul's homemade smoked frankfurters." (Jeffrey Steingarten)
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