2012 Oceanic Dinners – FULL MENU

Illustration by Maggie Blyth Klein
Oliveto’s 11th Annual Oceanic Dinners
Tuesday, June 12 – Friday, June 15
call 510-547-5356 or reserve online
This year we’ll celebrate the comeback of many of our local sustainable fisheries. Thirty years of regulation and good stewardship of several of our local fisheries are bringing about a turn-around. Fishermen and scientists alike are seeing stable fisheries and increasing numbers of white sea bass, halibut, petrale sole, yellowtail jack, albacore, herring, some rock cods. It’s a great emerging local success story.
This menu will be à la carte and priced similarly to our regular dinner menu.
Antipasti
Involtini of smoked swordfish with Sausalito watercress,
summer squash, and horseradish crema
Local oyster po’ boy with fennel slaw
Dungeness crab cake with sauce rémoulade
White shrimp-stuffed sand dab with fig leaves and asparagus
Scallop-stuffed squash blossoms with celeriac and lemon
verbena spumante
Crudo of local halibut with Calabrian chili, preserved lemon,
and oregano
Charcoal-grilled sausage of hen and bay shrimp with crostino,
frisée, and tarragon
Salad of new potatoes, salt cod, frisée, and lemon
Garden lettuces vinaigrette
Soup TBD
Pastas
Sagne chine with swordfish polpettini
Spaghetti with fresh anchovy puttanesca
Squid ink pappardelle with halibut brodetto, clams, and
preserved lemon
Gnocchi with American sturgeon caviar, crème fraîche, and chive
Ravioli of baccalà with rapini, lemon, and hot pepper
Bucatini with sea urchin “carbonaraâ€
Conchiglie with bay scallops
Tortelli of lobster with mascarpone, brandy, and Espelette pepper
Grills, Sautés, Braises, and Rotisserie
Classic cioppino of local fish and shellfish
Charcoal-grilled Columbia River sturgeon with tomato and fregola
brodetto, lemon, and chili
Slow-roasted king salmon with summer squash purée and squash
blossom spumante
Seared white sea bass with fennel, Bintje potatoes, and local
oyster zabaglione
Charcoal-grilled yellowtail jack with broccoli di ciccio, Bianco
di Maggio onion, and salmoriglio
Salt-roasted black sea bass with long-cooked Romano beans,
and gremolata
Vegetarian option TBD
Beef option TBD
Chicken option TBD
Desserts
Lemon verbena sorbetto with Prosecco- macerated raspberries
Mascarpone ice cream in almond tuile “oysters†with Bing
cherries and chocolate “seaweedâ€
White peach and cream gelatina with pistachio Florentine and
boysenberry compôte
Warm Crimson Baby nectarine tart with browned butter-green
cardamom ice cream
Georgia white shrimp crema fritta with roasted apricots
Bittersweet chocolate cake
Sesamielle: Sicilian fish-shaped sesame cookies







We’re coming for dinner on thurs. would really love to see some fresh raw oysters on the menu. Thanks, carla