Oceanic Dinners 2012

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Oliveto’s 11th Annual Oceanic Dinners

Tuesday, June 12 – Friday, June 15

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.

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 “carbonara

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 “seaweed”

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

call 510-547-5356 or reserve online