2013 Bird Dinners – The Menu

In the beginning (at Oliveto at least), there was chicken…

birddinners

Not too long after we first opened, the occasional Liberty Duck from Jim Reichardt popped up on our menu, but mostly the early days of beautifully raised birds were dominated by the wonderful chickens of Bud Hoffman.  And it’s still hard to beat a Hoffman hen.

Soon after the ducks, we discovered Philip Paine’s Sonoma pigeons, with their rich, flavorful, dark meat which we could serve briefly grilled over a wood fire.

Since Chef Jonah Rhodehamel joined us, the number of fine game birds provided by small local farmers has burgeoned, adding geese (in season), Guinea hen, and quail to the mix. It was Jonah who thought a menu based on that abundance would be wonderful as well as diverse and a challenge to his inventiveness.

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Bird Dinners Menu

“Fare is Fowl”

May 7 – 10, 2013

 

menu will be priced a la carte

Call 510-547-5356 or reserve online

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Antipasti

Cold

Torchon of duck liver with pain de mie

Terrina of pigeon with frisée, house-pickled vegetables, and mustard

Salad of duck fat-roasted vegetables with duck confit and watercress

Garden lettuces vinaigrette

Warm

Buttermilk-fried quail with Castelmagno cheese and celery

Seared duck liver with blackened strawberries and old aceto balsamico

Charcoal-grilled duck sausage with lentils, wild mushrooms, and duck fat vinaigrette

Hen and lobster boudin blanc with English peas, fava beans, and morel mushrooms

Minestra of hen and spring vegetables in puff pastry

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Pastas

Pappardelle with hen ragù and basil

Strozzapreti with cock’s combs and bone marrow

Mascarpone gnocchi with Marsala and bird sugo

Cappelletti of duck with sage

Red winter wheat conchiglie with seared hen liver, aceto balsamico, and radicchio

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Secondi

Roast sausage-stuffed Guinea hen

Roast Liberty Farms duck breast

Charcoal-grilled pigeon

Spit-roasted hen with smoked tomato glaze, baked beans, and Swiss chard

Call 510-547-5356 or reserve online

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