Menu for 2013 Whole Hog Dinners at Oliveto

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Tuesday, February 19th – Saturday, February 23rd

call 510-547-5356 or reserve online

The 2013 Whole Hog menu will be à la carte and priced similar to our regular dinner menu

Key: (CA)- cold antipasto, (WA)- warm antipasto, (P)- Primi, (S)- Secondi

Head
Coppa d’ testa with green garlic and hazelnut pesto (CA)
Antipasto of tongue, ears, and jowls with red onion, mint, and pickled Cayenne (CA)
Minestra of pork with hominy, cabbage, radishes, and oregano (WA)

Boston butt
Charcoal-grilled Calabrian-style sausage with farro, arugula, and salmoriglio (WA)
Sagna chine (P)

Picnic
Cappelletti of savoy cabbage and chestnuts with milk-braised pork (P)
Country-style terrina with whole-grain mustard and grilled crostino (CA)
Stinging nettle pappardelle with pork ragù (P)

Loin
Carpaccio of pork tenderloin with salsa verde and frisée (CA)
Charcoal-grilled pork porterhouse with creamed spinach, fingerling potatoes, and pork sugo (S)
Spit-roasted porchetta with radicchio, hazelnuts, and aceto balsamico (S)

Belly
Lobster boudin blanc with parsnip purée, fried shallots, and fines herbes (WA)
Crispy braised pork belly with celeriac, apple, and frisée (WA)
Pancetta-wrapped sardines with fregola all’ arrabbiata (WA)
Bigoli with pancetta, Cannellini beans, tomato, and Parmesan cheese (P)

Leg
Spit-roasted pork leg with molasses-braised beans, kale, and pork brodo (S)
Affetati misti: assortment of house-made salumi TBD (CA)
Warm terrina of trotters and tongue with soffrito, dandelion greens, and sherry vinaigrette (WA)
Zampone with Puy lentils (S)

Mixed cuts
Boudin noir with apple, savoy cabbage and mustard vinaigrette (S)
Crostino of ‘nduja (CA)
Cassoula of braised pork skin and cannellini beans with tomato and parmesan cheese (WA)
Charcoal-grilled pork heart with horseradish, spring onion and arugula(WA)
Anelletti with pork brodo, spigariello and parmesan (P)
Salad of pork kidneys with Castelvetrano olives, fennel and orange (CA)
Potato gnocchi with cicioli di Mangalitsa (P)
Agnolotti dal plin with Fonduta val d’Aosta (P)
Charcoal-grilled pork liver with long cooked red onions, balsamic and rosemary (HA)

Farm (non-pork items)
Garden lettuces vinaigrette (CA)
Involtino of winter vegetables with broccoli di ciccio and parmesan fonduta (S)

Dessert
Blood orange sorbetto with prosecco
Meyer lemon ice cream-larded gingerbread cialdone sandwiches
Strutto-basted winter strudel of apples and brandied fruits with vin santo ice cream
Wekiwa tangerine with muscato spumante and krumiri cookies
Cherry amaretto ricotta tart
Bittersweet chocolate cake
Biscotti

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