- Charcoal-grilled live scallop with scallop roe, dachi, dried scallop, Pioppini mushrooms, and seaweed. We’re getting in some live scallops in their shells. They’ll be scored on the grill, put back in their shell and poached over coals in adachi broth. We’re drying scallops now, which will be shaved over the dish.
- Panna cotta of Japanese sea urchin (Santa Barbara may not be available) with house-cured vanilla-scented trout roe and olive oil. Per Jonah, “this will be a really sexy dish.”
- Spot shrimp are coming in. We’ll wrap the tails in potato strings and fry them with the heads on (undesirable brain and cardiac stomach removed).
- And an osso buco, but with monkfish.
Antipasti: smaller items, soup, salads
Panna cotta of Santa Barbara sea urchin with house-cured vanilla-scented trout roe and olive oil
Crudo of bonito
Salad of Bibb lettuce with smoked swordfish bagna cauda, Sausalito Springs watercress, Easter Egg radish, fried shallots, and lemon
Frutti di mare of geoduck, Kushi oyster, house-smoked trout, cuttlefish, and mackerel; salsa rosa, sea urchin aïoli, and mignonette
Garden lettuces vinaigrette
Charcoal-grilled live scallop with scallop roe, dachi, dried scallop, Pioppini mushrooms, and seaweed
Charcoal-grilled mackerel (or other bluefish) with fregola, chili, and lemon agrumato
Potato-wrapped spot shrimp
Pan-roasted pain de mie-crusted sand dab
Charcoal-grilled terrina of octopus with pimento aïoli, new potatoes, and wild arugula
Fritto misto of scallop, shrimp, and other seafood (tbd)
Soup: vellutata of lobster and Dungeness crab with vanilla-orange crema
Acquerello Carnaroli risotto of Santa Barbara sea urchin, preserved Meyer lemon, and Espelette peppers
Tajarin with Dungeness crab, tarragon, and crab crema
Ravioli of bacalà with preserved lemon and mint
Spaghetti neri with Georgia white shrimp, tomato, and hot pepper
Fusilli bucata corti with East Coast razor clams
Agnolotti dal plin
Tortelloni of house-made ricotta and Parmesan cheeses with basil pesto
Pan-roasted skate wing with roasted fennel, capers, and brown butter
‘Osso buco’ of monkfish with saffron risotto, tomato brodo, and gremolata
Pan-roasted local king salmon with early summer succotash
Pan-roasted black sea bass
Cioppino of local rock cod, shrimp, mussels, and cuttlefish with saffron aïoli, crostino, and parsley
Yakira’s special Floating Island
Semolina shortcake with blackberries, mascarpone mousse, and lime sorbetto
Strawberry semifreddo with pistachio-almond cake, candied pistachios, strawberries, and old aceto balsamico
Cheesecake on crisp rye cake with chamomile caramel, apricot sauce, grilled apricots, and torched apricot meringue
Monday, June 15th
We’re huge fans of Ciro and Stef Biondi. They are smart, generous, and full of life. Their wines are too. While their vineyards have been producing wine for centuries on Mt. Etna, Ciro hit the restart button less than two decades ago, trying to make a great wine, taking full advantage of the extraordinary gifts of Mt. Etna — its young volcanic soil, its altitude high above the sea, and warm days.
We’re pleased to introduce you to them. Ciro and Stef will be in the Oliveto dining room, pouring their wines (some older vintages too) this coming Monday, and Chef Jonah will be offering some appropriate dishes to go with these wines:
- Fritto of house made ricotta-stuffed squash blossoms
- Crudo of swordfish with oregano, currants, pine nuts, and lemon
- Rigatoni alla trapanese
- Spaghetti with fresh anchovies, saffron, pine nuts, and raisins
- Charcoal-grilled pork porterhouse with eggplant, artichoke, and salmoriglio
There are also a few places still available in the 6:15 to 7 PM tasting that Ciro will offering in our private dining room.
- 2014 Biondi ‘Outis’ Etna Bianco
- 2013 Biondi ‘Outis’ Etna Rosso
- 2011 ‘Cisterna Fuori’
- 2008 Biondi ‘Outis’ Etna Rosso
- 2007 Biondi ‘Monte Ilice’ Etna Rosso
The tasting is $40. Register here.
After the tasting, stay for dinner.
This year’s local king salmon season has just been getting better and better, and what’s just come in is the best yet – it’s rosy, tender, and incredibly luscious. We think that it’s completely in line with the quality we expect for our Oceanic Dinners come June 23-26.
On the menu now:
- Pan-roasted local king salmon with Acquerello Carnaroli risotto of sea beans, haricots verts, lobster crema, and squash blossom spumante
It’s always the sheer size of our Oceanic Dinner menu that blows people away – that and the quality of the food. The menu is shaping up under Jonah’s skillful eye; here are some of the highlights:
A twist on the regular showstopper, our vellutata of lobster will include some Dungeness crab.
Charcoal-grilled live scallops with scallop roe, dashi, dried scallop, piopinni mushrooms and seaweed will be served for an extra umami delight.
Our favored cioppino will abound with local rock cod, shrimp, mussels, and cuttlefish.
Charcoal-grilled terrina of octopus with pimento aioli.
It is two weeks to our Oceanic Dinners, and so we look to the sea to find our menu. A few days ago, we met with Tom Worthington of Monterey Fish Market to find out what we might expect from its capricious, briny depths.
He told us that the Pacific has been warmer than usual, and the winds, which “scrub” the ocean’s surface and cause an upwelling of the plankton that supports our local fisheries, have come late. Alas, no squid, and the sardine fishery has closed for the year. Both of these are usually available by now.
That said, there’s plenty of other beautiful creatures to share. Locally, the sand dabs are excellent right now, as are the Petrale sole, salmon, and white sea bass. Jonah and Tom are now casting their eyes further out, to distant waters. We’ve got tuna on our minds, bonito, albacore, and blue fin, some of which we may smoke. According to Tom, there are these “weird clams” from the East Coast. From Alaska, halibut. Such riches.
Now we know more, and Jonah’s thinking about what he’d like to serve.
Our 14th Annual Oceanic Dinners take place June 16th-19th. (Note: due to the Warrior’s Championship series we’re moving the Oceanic Dinners back one week, now they will occur Tuesday June 23rd through Friday June 26th.)
Save Water, Eat for Free
His vineyards are a simple, beautiful place on the eastern slope, where cool evenings and warm days make for a wine that far exceeds the standards of the island. Its soil is of young volcanic ash, crumbly and crystalline, and its eastern aspect allows the morning dew to dry from the grapes when the sun rises. His wines are spectacular. Over the last five years, Etna has emerged as one of the most important wine regions, and Ciro is one of its biggest players.
We love Ciro personally as well. He’s warm and passionate, both in winemaking and in life. We’re happy to have him for a tasting of his wines, and we’ll be having Sicilian dishes on the dinner menu that evening in his honor.
The wine tasting will consist of:
2014 Biondi ‘Outis’ Etna Bianco
2013 Biondi ‘Outis’ Etna Rosso
2011 ‘Cisterna Fuori’ Etna Rosso
2008 Biondi ‘Outis’ Etna Rosso
2007 Biondi ‘Monte Ilice’ Etna Rosso
$40 per person
Monday, June 15, 2015 from 6:15 PM to 7:00 PM
Oliveto Restaurant & Café